Jersey Wonders (Recipe 2)

Ingredients

• Put 3oz. of butter
• lib. of flour
• 3oz. of caster sugar
• a small quantity of grated nutmeg
• a small quantity of lemon-peel
• a small quantity of ground ginger
• four well-beaten eggs
• a small quantity of brandy

Method

1. 1

   Mix butter and flour, then add caster sugar, nutmeg, lemon-peel, and ground ginger.

2. 2

   Add beaten eggs and brandy, forming into a paste.

3. 3

   Roll out to about 1.5 inches thick, cut into small pieces, and roll out to an oval shape, ensuring they are not less than 1/2 inch thick.

4. 4

   Cut slits down the center, fold the sides over, and plunge into boiling fat.

5. 5

   Cook for four minutes on one side and two on the other.

6. 6

   Drain and serve hot with wine or jam sauce, or lemon and sugar.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 165. The excerpt below is the record exactly as published.

Put 3oz. of butter into lib. of flour and mix in 3oz. of caster sugar, a small quantity each of grated nutmeg, lemon- peel, and ground ginger ; then add four well-beaten eggs, and if desired a small quantity of brandy, and form the whole into a paste, kneading it well. Eoll it out to about l|in. in thickness ; from this cut off small pieces of equal size and roll them out to an oval shape, but taking care not to have them less than |in. thick. Cut two or three parallel slits down the centre of each, but not to the ends, fold the sides over, tucking one under each, and with the pieces in the centre forming a handle lift them up, plunge into a pan of boiling fat, let them cook for four minutes on one side and about two minutes on the other ; take out carefully with a skimmer, drain them of fat, and serve. They are very nice served hot with wine or jam sauce, or lemon and sugar. JERUSALEM ARTICHOKES.— See Artichokes. JESSAMINE. — An essence made from the flowers of this plant gives a pleasant flavour to some confections. It is made as follows : Put a pressed quart measureful of the fresh petals of Jessa- mine into a jar with 2oz. of coriander-seeds, and steep them in 2qts. of over-proof spirit and lqt. of distilled water. Let them remain for three weeks, drain off or filter, and bottle. Jessamine Water-Ice. — Mix the juice of seven lemons and the zest of three in a pan with 3 gills of syrup, a few drops of essence of Jessamine, 1 wineglassful of brandy, and a little water ; pass it through a fine sieve into the freezer, put it in moulds, and serve. JESUITS’ TEA. — An infusion made in Chili of the leaves of Psoralea glandidosa. JEWFISH. — A huge fish, often weighing 5001b., caught along the shores of the Gulf of Mexico, and used 1 by the natives for food. For details respecting Culinary Processes , UtensilSy Saucest &c.t referred to , see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 789 JHAL FREZEE — This is the name given by the natives of India to a sort of simple hash, in which the inevitable hot ingredients predominate : Put 2oz. of ghee or fat into a frying-pan, boil it, add about lib. of any cold cooked meat cut up into small pieces, twenty onions cut up in slices, £ teaspoonful of ground chillies, and 1 teaspoonful of salt, and cook over a slow fire until the whole of the ingredients, especially the onions, are quite cooked and tender. Turn the mixture out on to a dish, and serve. JIGGERS.— A more correct name for these useful little pastrycook’s tools would be Jaggers, which was evi- dently the original intention ; but the freedom of habit and carelessness has asserted itself once again in this instance, and left us the familiar Jigger. They are used in ornamenting pastry by cutting or notching it round the edges, and are made either of strong boxwood or of brass (see Fig. 991), the latter possessing not only a fluted wheel, but a pair of pincers stamped on the inside to pinch and mark round the edges of pies. JOHN DORY — As a British table-fish the John Dory ( Zeus faber) is considered to be superior to any. It is caught along the southern coast from Beachy Head to Land’s-End, and occasionally farther east; but the best of all are those caught off the coast of Brighton and Plymouth. The name is an evident corruption of Jaune Doree, yellow and gold, owing to the extraordinary golden appearance of its skin. There are few fish so exceed- ingly ugly ; for it is apparently ill-shaped, flat, and Fig. 992. John Dory. broad (see Fig. 992), with a large head and staring eyes. On either side is a repulsive-looking black spot, to which two ^legends are attached — one, that they are the marks of St. Peter’s finger and thumb, where he held a Dory up to take the tribute money out of its mouth; and the other credits St. Christopher with the marks, being the spots where his finger and thumb pressed when he lifted a Dory up to amuse the infant Saviour. The Dory is in its. prime from September to January, and may be cooked in any of the ways described in the following receipts, after having been thoroughly washed and cleaned. Baked John Dory stuffed with Fish Forcemeat.— Select and clean a large-sized John Dory. Free from skin and bone the flesh of a whiting, put it in a mortar with an equal quantity of breadcrumbs soaked in milk, and pound them together. Season the mixture with a small, finely- minced, partially-boiled onion or shallot, salt and pepper to taste, and a small quantity of grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.