Veal Balls (a French Dish). — Take some small and thin
bits of tender veal cutlet ; lay on each piece a little finely-
chopped parsley, onion, or shallot, pepper and salt, and a
little sausage-meat ; roll up each, and tie with small string ;
then roll each ball lightly in flour ; fry them in hot butter
or lard until they are a nice brown, then add a little gravy
or water, and some mushrooms ; stew gently for fully hah
an hour.
Roman Pudding. — Boil a rabbit till quite tender; take
the meat off the bones and cut it rather small ; mix with it
RECIPES, OLD AND NEW 285
2 oz. boiled maccaroni, 2 oz. grated cheese, i small onion
chopped fine, J pint of milk, pepper and salt. Place
in a pie-dish, and bake with a little butter on the top for
an hour. — Mrs. Addis on.
Maccaroni Pie. — Any kind of cold meat minced, pepper,
salt, and a little Worcester sauce, an onion cut small, and
half a cupful of stock. Place all at the bottom of a pie-dish,
fill it up with boiled maccaroni, strew the top with grated
cheese or bread crumbs and some little dabs of butter.
Bake in a brisk oven till the maccaroni begins to turn colour.
Portuguese Stewed Chicken. — Cut into small joints a nice
fowl, put it in a pan of cold water for an hour, dry well on
a cloth. Flour each piece, and fry in a frying-pan a nice
brown. Cut up some Spanish onions and tomatoes and fry
them in a sauce-pan, add the fowl, a little water, pepper
and salt, spice and sweet herbs. Simmer gently until
cooked. Serve with toasted sippets round the dish.
Stewed Rabbit. — Joint and wash an Ostend rabbit, drain
it ; slice two Spanish onions, take a sauce-pan, place a layer
of onions at the bottom, then a layer of rabbit, sprinkle
over the rabbit a seasoning of flour, pepper, and salt ; then
put another layer of onions and another of rabbit, finishing
up with onions. Place the sauce-pan over the fire, and
when hot draw it aside and let it simmer gently for two
hours or more. Or the rabbit, etc., may be placed in a
covered jar and allowed to cook in the oven.
Potted Eggs. — The yolks of 3 eggs boiled hard, i oz. of
butter, i tablespoonful of anchovy sauce. Mix together,
braid it well; flavour to taste with nutmeg, cayenne, and
pepper.
Cheese Puddings. — \ Ib. of cheese grated and nearly \ gill
286 OUR VIANDS
of cream, 2 eggs, \ oz. of oiled butter. Mix all together
as for a pudding, and bake in a quick oven for a quarter of
an hour or twenty minutes. It may be baked in small tins
or pans.
Cheese Straws. — Equal quantities of grated cheese, butter,
and flour. Mix butter and flour together in a bowl with a
little cayenne and salt. Add the cheese. When well
mixed, roll it out thin and cut into strips, which place on a
tin and bake in a moderate oven till pale brown.
Parmesan Omelette. — Beat up 3 eggs, with pepper and
salt to taste, and a tablespoonful of Parmesan cheese grated.
Put a piece of butter the size of an egg into an omelet pan.
As soon as it is melted pour in the eggs, etc., and holding
the handle of the pan with one hand, stir the omelet with
the other by means of a flat spoon. The moment the
omelet begins to set, cease stirring, but keep shaking the
pan for a moment or so, and then with the spoon double
up the omelet ; keep on shaking the pan until the underside
is of a good colour. Turn on a hot dish, coloured side
uppermost, and serve quickly.
Our viands
1893Page 144
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Veal Balls (a French Dish). — Take some small and thin
bits of tender veal cutlet ; lay on each piece a little finely-
chopped parsley, onion, or shallot, pepper and salt, and a
little sausage-meat ; roll up each, and tie with small string ;
then roll each ball lightly in flour ; fry them in hot butter
or lard until they are a nice brown, then add a little gravy
or water, and some mushrooms ; stew gently for fully hah
an hour.
Roman Pudding. — Boil a rabbit till quite tender; take
the meat off the bones and cut it rather small ; mix with it
RECIPES, OLD AND NEW 285
2 oz. boiled maccaroni, 2 oz. grated cheese, i small onion
chopped fine, J pint of milk, pepper and salt. Place
in a pie-dish, and bake with a little butter on the top for
an hour. — Mrs. Addis on.
Maccaroni Pie. — Any kind of cold meat minced, pepper,
salt, and a little Worcester sauce, an onion cut small, and
half a cupful of stock. Place all at the bottom of a pie-dish,
fill it up with boiled maccaroni, strew the top with grated
cheese or bread crumbs and some little dabs of butter.
Bake in a brisk oven till the maccaroni begins to turn colour.
Portuguese Stewed Chicken. — Cut into small joints a nice
fowl, put it in a pan of cold water for an hour, dry well on
a cloth. Flour each piece, and fry in a frying-pan a nice
brown. Cut up some Spanish onions and tomatoes and fry
them in a sauce-pan, add the fowl, a little water, pepper
and salt, spice and sweet herbs. Simmer gently until
cooked. Serve with toasted sippets round the dish.
Stewed Rabbit. — Joint and wash an Ostend rabbit, drain
it ; slice two Spanish onions, take a sauce-pan, place a layer
of onions at the bottom, then a layer of rabbit, sprinkle
over the rabbit a seasoning of flour, pepper, and salt ; then
put another layer of onions and another of rabbit, finishing
up with onions. Place the sauce-pan over the fire, and
when hot draw it aside and let it simmer gently for two
hours or more. Or the rabbit, etc., may be placed in a
covered jar and allowed to cook in the oven.
Potted Eggs. — The yolks of 3 eggs boiled hard, i oz. of
butter, i tablespoonful of anchovy sauce. Mix together,
braid it well; flavour to taste with nutmeg, cayenne, and
pepper.
Cheese Puddings. — \ Ib. of cheese grated and nearly \ gill
286 OUR VIANDS
of cream, 2 eggs, \ oz. of oiled butter. Mix all together
as for a pudding, and bake in a quick oven for a quarter of
an hour or twenty minutes. It may be baked in small tins
or pans.
Cheese Straws. — Equal quantities of grated cheese, butter,
and flour. Mix butter and flour together in a bowl with a
little cayenne and salt. Add the cheese. When well
mixed, roll it out thin and cut into strips, which place on a
tin and bake in a moderate oven till pale brown.
Parmesan Omelette. — Beat up 3 eggs, with pepper and
salt to taste, and a tablespoonful of Parmesan cheese grated.
Put a piece of butter the size of an egg into an omelet pan.
As soon as it is melted pour in the eggs, etc., and holding
the handle of the pan with one hand, stir the omelet with
the other by means of a flat spoon. The moment the
omelet begins to set, cease stirring, but keep shaking the
pan for a moment or so, and then with the spoon double
up the omelet ; keep on shaking the pan until the underside
is of a good colour. Turn on a hot dish, coloured side
uppermost, and serve quickly.