Klosse, Seasoned

Ingredients

• a small onion
• two ounces of fat bacon
• a teaspoonful of powdered sage
• three-quarters of a pound of grated breadcrumbs
• a tablespoonful of flour
• the well-beaten yolks of four eggs

Method

1. 1

   Chop onion and mix with bacon and sage.

2. 2

   Combine with breadcrumbs, flour, pepper, nutmeg, and egg yolks.

3. 3

   Add beaten egg whites before cooking.

4. 4

   Boil in salted water and serve with bacon and poached eggs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 785. The excerpt below is the record exactly as published.

tea-spoonful of powdered mace. Mix thoroughly. If not quite fine, pound all together in a mortar, and keep in a closely- stoppered bottle until wanted for use. Probable cost, 4d. for this quantity. When using kit- chen mixed spice, put half a tea-spoonfiil into a pint of sauce, and taste if more is requii-ed. Kitchen Utensils (we Utensils, &c.). Kitchener's Salad Mixture. — Boil a couple of eggs for twelve minutes, and put them in a basin of cold water for a few minutes ; the yolks must be quite cold and hard, or they will not incorporate with the in- gredients. Pub them through a sieve with a wooden spoon, and mix them with a table- spoonfiil of water, or fine double cream, then add two table-spoonfuis of oil, or melted butter ; KIT ( 350 ) KRI when these are -well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. When these ingre- dients are smoothly united, add very gradually three table- spoonfuls of \inegar, rub it with the other ingredients till it is thoroughly incor- porated with them ; cut up the white of the egg, and garnish the top of the stikd with it. Let the sauce remain at the bottom of the bowl, and do not stir up the salad till it is to be eaten. If the herbs be young, freshly gathered, neatly trimmed, and drained dry, and the sauce maker ])onders patiently over these directions, he lamiot fail obtaining the fame of being a very accomplished salad dresser. Probable cost, 4d. .Sufficient for a good-sized bowl of salad. Kitchener's Store Sauce, Super- lative (for iish, poultry, game, &c.). — Take a pint of claret or port, a pint of mushroom ketchup, half a pint of walnut or lemon pickle, four ounces of jjounded anchovies, an ounce of fresh lemon-peel pared very thin, an ounce of scraped horseradish, an ounce of finely minced shallots, half an ounce of powdered black pep- per, half an ounce of allspice, a drachm of caj'enne — or throe drachms of curry -powder — and a drachm of bruised celery-seed. Put these into a wide-mouthed bottle, and let them remain for a fortnight, shaking them every day. At the end of that time strain, and put into small bottles for use. Probable cost, 2s., exclusive of the wine. Sufficient, a table- spoonful for a quarter of a pint of melted butter or gravy. Elldsse. — These dishes, which are purely Grerman, are composed of small light balls, boiled in water, gravy, or milk, and served hot, either as a garnish for other dishes or by tliemselves. They are generally composed of the crumb of bread, grated or soaked, potatoes, or rice and eggs, and they may be almost indefinitely varied with fish, meat, poultry, herbs, liver, fruit, &:c. In making them, care should be taken to handle the klosse as lightly as possible, and to keep dipping the fingers in cold water whilst shaping them into balls. They should be di'opped gently into the boiling liquid, simmered gently for eight or ten minutes, and served immediately they are taken out. The following is a simple recipe for klosse : — Take six ounces of finely-grated bread-crumbs, season them with half a tea-spoonful of salt and a little nutmeg, and mix them with four ounces of fresh butter, which has been beaten to a cream. Add three weU-beaten eggs, mix thoroughly, shape into small balls, as they will swell in cooking, and drop them gently from a Avet spoon into boiling water. Serve as soon as they are taken out, either in soup, or as a garnish for vegetables ; or they may be piled in a pATamid in the middle of a hot dish, with fried potixtoes round them. Time, eight or ten minutes to boil. Probable cost, 8d. Sufficient for four or five persons. Klosse Bread, with Thyme.— Beat two ounces of fresh butter to a crejim, mix Vr-ith it a table-spoonful of flom", the well-beaten yolks of four eggs, twelve ounces of grated roll, and a little salt and nutmeg. Add sufficient l)0wdered thyme to season, according to taste. filix thoroughly; and when ready for cooking,, add the whites of the four eggs, beaten to a firm froth. Shape the klosse into small balls about the size of a walnut, and drop them from a wet spoon into boiling salted water. Simmer gently, and serve immediately they are taken out. Time, fifteen minutes to boil. Probable cost, lOd. Sufficient for half a dozen persons. Klosse, Seasoned (to be eaten with eggs and bacon) . — Chop a small onion as finely as possible. Mix with it two ounces of fat bacon, finely minced, and a tea-spoonful of pow- dered sage. Mix these ingredients thoroughly ■with three-quarters of a pound of grated bread- crumbs, a table-spoonful of flour

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