Kitcherie

Ingredients

• half a pint of dry split peas
• half a pint of picked and washed rice
• a little ginger
• a little salt
• a little butter
• some hard-boiled eggs
• an onion or two sliced

Method

1. 1

   Soak split peas in water, then add rice, ginger, and salt.

2. 2

   Boil until tender, stir in butter, and strain off water.

3. 3

   Garnish with hard-boiled eggs and fried onions.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 106. The excerpt below is the record exactly as published.

A little salt. Fry these together, then add half a pint of milk and a little cream. Let this sauce cook for a few minutes, and poach the eggs in it from five to ten minutes. Serve with rice, very hot. Eggs a la St. James. Take as many eggs as you have guests, and boil them hard in dariole moulds. The moulds must of course be large enough to hold the ^g^ when broken into it. When quite cold remove the ^gg from the mould. Slice off the white at one end, taking care to preserve the shape of the white, and scoop out the yolk. Mix this with some anchovy paste, and put back in the white. Coat the eggs with aspic jelly, stand thern on the dish with the uncut part upwards, and pour round the sauce, which is to be half mayonnaise (that is mayonnaise mixed with cream ), slightly coloured with the anchovy paste. A variety of the same dish is made by using chopped truffles instead of anchovy paste. S .258 BOMBAY TOAST. Scotch Woodcock. Boil two eggs hard, and chop up fine ; put into a saucepan two tablespoonsful of anchovy sauce, and a large lump of butter. When dissolved stir in the chopped eggs, and serve on small rounds of buttered toast neatly arranged on a napkin. Bombay Toast. A spoonful of butter is placed on a hot-water plate ; as it melts stir in two eggs, cayenne pepper, and essence of anchovy, with chopped capers. Spread on small rounds of buttered toast. Serve on a napkin as above. Anchovy Toast. Prepare slices of bread, cut either the shape of cutlets or round ; fry them in butter, and spread on them anchovy paste ; let the paste just sink into the toast ; serve on a dish under which there is hot water, or on a napkin ; this looks better, but defeats the end of serving hot. ■fc> Anchovy Butter. Take six anchovies, those that are preserved in salt and water, wash them in several waters, if necessary lukewarm water, to get rid of all the salt. Remove the bones ; pound in a mortar ; pass through ANCHOVY BUTTER. 259 a tamis, and work in with an equal weight of butter. Form into little balls : surround with watercress, and serve with pieces of toast in a toast-rack. Anchovy Butter No. 2. Take equal quantities of parsley leaves picked from the stalk and parboiled, of anchovies washed, boned, and pounded, and of fresh butter. Mix the ingredients thoroughly, and pass through a tamis. Form into balls. Ice them and serve with toast. Anchovy Allumettes. The anchovies used for this dish are to be those sold as ' anchovies in oil.' Dry them and cut into long thin strips ; roll each strip in paste, and fry. Let them drain on a sieve before the fire ; dress them two and two across each other on a napkin. Surround with fried parsley, and serve very hot. Anchovy Tartines. Cut round slices of French roll, or of bread, about three inches in diameter, and spread butter smoothly over them. Have a bottle of anchovies preserved in oil ; unroll and dry them, and cut into narrow strips ; lay these strips on the slices, so as to form an open trellis ; in each opening place yolk of eggs hard-boiled, white of eggs, and parsley or gherkins chopped very fine, so that the colours contrast. s 2 26o ANCHOVY CUSHIONS. Arrange on a napkin on the dish, and send up with the cheese, or as a luncheon reHsh. Anchovy Cushions {cold). Prepare the bread as in the previous recipes, but let the rounds be rather larger. Have ready the fol- lowing garnishes : — Anchovies, chopped small ; Capers, chopped small ; Yolk of ^gg, hard-boiled and chopped ; White of ^^'g, hard-boiled and chopped. Arrange these garnishes on each round, so that there is one quarter of anchovy, one with capers, one of white, and one of yolk of ^gg ; or arrange in concentric circles. Cold Bread Patties. Take very small rolls, slice off the top, scoop out the crumb. Fill with minced chicken or fish, which has been set in cream sauce, hot, and allowed to cool ; trim the edge of the top, and put it on the patty. Dress on a napkin with garnish of watercress. Devilled Biscuits with Cheese. Butter the biscuits on both sides, and pepper them well. Rub up some cheese with made mustard, and lay on one side ; sprinkle a little salt and cayenne over the top, and let them be grilled. DEVILLED BISCUITS. 261 Devilled Biscuit {plain) Is simply toasting the biscuit and buttering it while hot, then sprinkling cayenne pepper over it with a little salt. Another Devil. Mix \ an oz. of each of the following ingre- dients : — Curry powder, mustard, salt, cayenne pep- per, ginger, nutmeg, and grated lemon peel, ^ of an oz. of allspice and of black pepper. Bone and wash some anchovies, pound them in a mortar with butter, season with the above mixture, and spread on a biscuit fried in butter. Biscuits k la Russe. Make a dozen water biscuits 2^ inches in diameter, or use thin captain's biscuits of the same size. Chop up the solid part of slices of cucumber, parsley, or watercress, white of ^g^, yolk of ^g^ hard- boiled, and anchovies thoroughly dried from • their oil. Cover each biscuit with this mixture, reserving a small quantity of each ingredient to decorate the centre of the biscuit. Serve on a napkin, and garnish with a wreath of watercress leaves^ not sprigs, all round. Kitcherie. First steep half a pint of dry split peas in water. Add half a pint of picked and washed rice with a little 262 SARDINES AU PARMESAN. ginger and salt ; boil till the peas and rice are swollen and tender ; stir the whole, and stir in a little butter. Strain off the water ; have ready some hard-boiled eggs cut in halves, and an onion or two sliced

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