Snipe Padding
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 34. The excerpt below is the record exactly as published.
and onion, previously made quite hot. Serve very hot with butter and pepper over them. Chicken Croquettes. Six oz. cold chicken, 2 oz. cold ham, 1 gill panada, £ lb. Plain pastry. Mince the chicken and ham very finely, season aQ d put into the panada; mix well and spread on a plat© to c °ol. Make some plain pastry with £ lb. of flour and 3 oz. butter; roll out very thin, cut into rounds. Place some of the mixture in the centre of each, fold over, egg and bread c *"Umb, and fry in hot fat till a golden brown. Stewed Ox-Tail Entree. Divide the ox-tail at the joints, parboil them for fifteen txnnutes; put them in a pan with carrot, onion, parsley, blade of mace, a few peppercorns and a little salt; boil gently for two hours. When tender, take them up and put aside. Strain and thicken the stock, removing all grease from it; add the ox-tail, warm the whole thoroughly. Dish, arranging the pieces in a circle with dressed spinach in the centre, the sauce poured round the base. Carpet Bag a la Colchester. Take a piece of rump steak as large a& ^ou t*«^\e^ *sA 86 MISS CAMERON'S COOKERY BOOK. 3 or 4 inches thick ; split it half through with a sharp kni place inside 12 or more oysters, close like a sandwich, « carefully together at the edges, and roast it before a brig clear fire till cooked. The time depends on the size of t steak, but it must be very thick; allow ten minutes to t pound. Loin of Veal with Cream. Trim a loin of veal, make an incision in the flap, a place some veal stuffing in it; butter some sheets of cle paper, and tie them over it; roast it before a clear fire i two hours. About fifteen minutes before it is done, remc the paper, place a clean dish under it and baste it with a pi of good cream. Dish it with mushroom sauce pour round. Pish-Pash. One small chicken cut up, \ lb. best rice, a little ging finely sliced, 2 sliced onions, 2 bay leaves, 1 teaspoon peppercorns, 2 oz. butter, a little salt. Put the whole into stewpan. Cover with cold water, bring to the boil, th simmer gently for one hour. Serve hot with finely chopp parsley and a hard-boiled yolk of egg which has been rubb through a sieve sprinkled over. Neck of Mutton with Sorrel. Lard 3 lb. of neck of mutton, and braise it for two hour dish it with the following puree previously placed in the cen of the dish. Put into a stewpan a peck of sorrel, add abo 1 pint of water, and stir it over the fire with a wooden spo till dissolved ; then pour it into a sieve to drain, chop and f 2 large onions in a. small piece of butter till lightly brown.ee mix in 2 spoonfuls of flour, 1 oz. of sugar, pepper, and sa and a little grated, nutmeg ; pour in 1 pint of good stock, a the sorrel to this. Cook over the fire for twenty minutes, ai ~ub through a hair sieve. MISS CAME BON'S COOKE BY BOOK. 87 Braised Neck of Veal. Trim a neck of veal and put it in a braiding pan with. 2 carrots sliced, 2 onions cut up, a head of celery, and bouquet garni. Just cover the veal with good stock, and let it stew slowly for about two hours. Take out the veal, strain the stock, and free it from grease, and boil it down to half; put the veal in the oven to brown, basting it with the stock for about twenty minutes — it should look bright and glossy. Dish it garnished with stewed peas, and Bechamel sauce poured round. Ragout of Babbit. Cut up the rabbit into neat pieces and lay them in a stew- pan. Cover with stock or water ; add a sprig of parsley, 1 of lemon thyme, a bay leaf, 6 button oniony and a few small mushrooms. Stew gently for an hour, then take out the meat> and strain the sauce. Add to it a little colouring, a glass of sherry or Madeira, salt, pepper, a pinch of grated nutmeg, and 1 or 2 drops of lemon juice. Boil it up, put the rabbit tack to get hot, and serve with fried croutons. Chaud-Froid of Chicken. The remains of any cold fowl, £ pinjt white sauce, well flavoured, 2 tablespoonfuls liquid aspic jelly, J pint of Mayonnaise sauce, some lettuce, cress, and beetroot, or in winter, some cold boiled vegetables. Cut the fowl up into n &at pieces, take all skin off. Add the liquid aspic to the *hite sauce, stir it till nearly cold. Pour this over each Piece of fowl so as to coat it well over, Leave till set, and then dish in a circle. Break up the salad and put toto the mayonnaise, and place in the centre of the pieces of fowl Decorate each piece with finely-chopped parsley and Aanl-boiled yolk of egg, and arrange cress, etc., all round the dfch— or chopped aspic, cold boiled carrots, turnips, beetroot &ad olives, cut in fancy shapes, can be used instead of salad fa the centre. ae MISS CJLMEBGX^S O&OKEMY BOOK. Half lb. coid rfoyfom, i jant <£ cream, J pint of stiff as jeJhr, 5 ox. crated o^isd ham. 1 teaspoonfal chopped parsl as much cayenne as -will ?o on » threepenny-piece, salt, i pepper. Whip the cream to & stiff froth, add the chicl finely minced, am! the ham. ] sley, and seasoning. Melt aspic jelhr mud mil in. beat till beginning to set. Pour mixmre into small china or paper cases, pot on ice for twe minutes, end serve with chopped pistachios sprinkled <r A rich white sauce can be used instead of the cream. Snipe Padding. Divide 6 fresh snipe into halves, remove the gizzards reserve the trail ; season the snipe with cayenne and lei juice, and set them aside till required. Slice up an on and having fried it a light colour, throw in a tablespoo of flour, chopped mushroom, parsley, a suspicion of ga nutmeg and herbs; moisten this with J pint of wine, all for ten minutes, then add the trail and rub it throuf sieve; line a basin with suet paste rolled thin, put in snipe, sauce, and some truffles
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.