Some veal stuffing.
1½ pint of stock.
1 oz. of butter.
1 oz. of flour.
A few drops of lemon juice.
Pepper and salt.
Some mashed potatoes.
A few carrots and turnips, cut in fancy shapes, and nicely
cooked.
_Method._--Cut the beef into thin strips, lay a little forcemeat on
each, and roll them up.
Tie each roll with a little fine string.
Put them in a stewpan close together, and cover them with the stock.
Stew them gently for two or three hours until quite tender.
Then place them in a circle on a border of mashed potatoes.
Remove any fat from the stock, and stir in the butter and flour
thoroughly mixed together.
Cook the flour well, and then add the lemon juice and seasoning.
Strain the sauce over the olives, and put the vegetables in the centre.
Veal à la Béchamel.
_Ingredients_--1 lb. of cold cooked veal.
¼ lb. of button mushrooms.
½ pint of _Béchamel_ sauce.
The yolks of 2 eggs.
Some fried sippets of bread.
_Method._--Cut the veal into large dice.
Clean the mushrooms and stew them in the sauce until tender.
Then add the yolks of two eggs well beaten.
Stir over the fire until they thicken, but on no account let the sauce
_boil_, as that might curdle the eggs.
Last of all, put in the pieces of veal, and let the saucepan remain by
the fire until they are thoroughly heated.
Serve garnished with fried sippets of bread.
Grenadines of Veal.
_Ingredients_--2 lb. of veal.
Some larding bacon.
Some good second stock.
1 piece of carrot, turnip, onion.
1 sprig of parsley, thyme, and marjoram.
Some nicely boiled green peas.
_Method._--Cut the fillet into nice oval-shaped cutlets, about half an
inch in thickness, and lard them.
Put the vegetables, cut in small pieces, at the bottom of the stewpan.
Lay the cutlets on them, and pour in sufficient stock to come half way
up the cutlets.
Cover them with buttered paper, and put them on a slow fire to simmer
gently until tender.
Then put them on a baking-tin in the oven to brown.
Strain the stock and boil it with a half-pint more to a strong glaze.
Dish the _grenadines_ on a border of mashed potatoes.
Pour a little glaze over each, and put the green peas in the middle.
Mayonnaise of Fowl.
Cold Entrée for Suppers.
_Ingredients_--2 fowls.
½ pint of _mayonnaise_ sauce.
A cucumber.
4 hard-boiled eggs.
1 pint of aspic jelly.
A beetroot.
_Method._--Boil the fowls and cut them into neat joints.
Put them in a dish in a circle, the one leaning on the other.
Place in the middle a bunch of endive, and coat the pieces of chicken
with _mayonnaise_ sauce.
Cut the hard-boiled eggs in quarters, and lay them round the chicken
with slices of cucumber and beetroot, and garnish with a border of
chopped aspic.
Veal Cutlets.
_Ingredients_--2 lb. of veal cutlet.
Egg and bread-crumbs.
3 oz. of clarified butter.
½ oz. of flour.
½ pint of nice stock.
Some mashed potatoes.
_Method._--Beat the cutlet well to break the fibre of the meat, and then
cut it into neat oval or round shapes.
Brush them with the egg and cover them with fine bread-crumbs.
Fry them in a cutlet-pan in the butter.
When they are cooked pour some of the butter from the pan.
Stir in the flour smoothly.
Pour in the stock, and cook well.
Add pepper and salt and a few drops of lemon juice.
Dish the cutlets in a circle on a border of mashed potatoes.
Strain the gravy round them, and put some nice little rolls of bacon in
the middle.
To cook the bacon, cut it in thin slices; roll them, and put them on a
skewer, they may be either toasted or baked.
Veal Cutlets à l'Italienne.
_Ingredients_--1½ lb. of fillet of veal.
Cut into neat cutlets.
2 oz. of butter.
Egg and bread-crumbs.
Some carrot and turnip, cut in fancy shapes and boiled.
½ pint of Italian sauce.
_Method._--Egg and bread-crumb the cutlets and fry them in the butter.
Dish them on a border of mashed potatoes.
Pour Italian sauce over, and put the vegetables in the middle.
Make the Italian sauce with the butter the cutlets are fried in.
Fillets of Chicken.
_Ingredients_--Some little fillets of chicken cut from the breast.
Some streaky bacon.
½ pint of _Béchamel_ sauce, made with white stock.
Some mashed potatoes.
_Method._--Lay the fillet on a greased baking-tin.
Cover with buttered paper and put them into a moderate oven for ten or
fifteen minutes.
Dish them on a border of mashed potatoes.
Pour the sauce over and put little rolls of nicely cooked bacon in the
middle.
To cook the bacon, cut it into very thin strips and roll them, run a
skewer through, and toast them before the fire.
Chicken à la Marengo.
_Ingredients_--1 chicken.
1½ pint of second stock.
3 tomatoes.
1 piece of carrot, turnip, and onion.
1 sprig of parsley, thyme, marjoram.
2 oz. of butter.
1 oz. of flour.
A few drops of lemon juice.
_Method._--Cut the chicken into neat joints and fry them in the butter.
Then remove them and fry the vegetables.
Add the flour and fry that.
Then pour in the stock; stir and boil for three minutes.
Then put in the chicken and the tomato, sliced.
Simmer for about thirty minutes, until the chicken is quite tender.
Then put the chicken on to an _entrée_ dish.
Add some lemon juice to the gravy, and strain over it.
Chicken à la Cardinal.
_Ingredients_--1 chicken.
1½ pint of _Béchamel_ sauce.
4 ripe tomatoes.
_Method._--Cut the chicken into joints and put them in a stewpan with
the sauce and tomatoes, sliced.
Simmer gently until the chicken is quite tender.
Then place them on a hot _entrée_ dish and strain the sauce over them.
Kidneys and Mushrooms.
_Ingredients_--2 dozen medium sized mushrooms.
6 sheep's kidneys.
1 pint of second stock.
1 oz. of butter.
1 oz. of flour.
2 tablespoonfuls of cream.
A few drops of lemon juice.
_Method._--Peel the mushrooms, cut off the stalks, and wash them.
Wipe the kidneys and slice them, put them in a stewpan with the stock
and mushrooms.
Simmer them gently for thirty minutes or more, until quite tender.
Mix the butter and flour very smoothly, stir them in and boil for about
three minutes.
Add the cream and let it boil, season to taste, and squeeze in a few
drops of lemon juice.
Curried Rabbit.
_Ingredients_--1 apple.
1 onion.
2 dessertspoonfuls of curry powder.
1½ pint of second stock.
2 tablespoonfuls of cream.
2 oz. of butter.
2 dessertspoonfuls of flour.
Salt.
A few drops of lemon juice.
_Method._--Cut the rabbit into neat joints and fry them in the butter.
Then remove them and fry the onion and apple, sliced.
Mix the curry powder and flour smoothly with the stock.
Put it into a stewpan; stir and boil three minutes.
Put in the rabbit and add the onion and apple, which should be rubbed
through a hair sieve.
Simmer gently for thirty minutes or more, until the rabbit is tender.
Add the cream and let it boil in the sauce.
Squeeze in the lemon juice and add salt.
If a dry curry is liked, remove the rabbit when tender, and boil and
reduce the sauce to half the quantity, leaving only sufficient to coat
the pieces of rabbit well.
Serve nicely cooked rice with the curry (_see_ Rice for Curry).
Curried Chicken.
Make according to the directions in the preceding recipe, using white
stock or boiled milk.
Mutton Cutlets à la Milanaise.
_Ingredients_--7 or more mutton cutlets.
2 eggs, white bread-crumbs.
3 oz. Parmesan cheese, grated.
A little boiled macaroni.
½ pint brown sauce.
Some mashed potatoes.
2 oz. clarified butter, or the fat skimming of the
stock-pot.
_Method._--Trim the cutlets neatly.
Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of
the grated cheese.
Fry them for about five minutes in a cutlet pan.
Dish them on a border of mashed potatoes and put some nicely-cooked
macaroni in the centre with 1 oz. of grated cheese.
Pour the brown sauce round them and serve very hot.
Chaud-froid Chicken.
Cold Entrée for Suppers and Luncheons.
_Ingredients_--The best joints of 2 chickens.
1 pint of _Béchamel_ sauce.
¼ oz. of Swinborne's or Nelson's Gelatine.
Some aspic jelly.
Endive and lettuce.
_Method._--Melt the gelatine and mix it with the sauce.
Coat the pieces of chicken carefully with it, giving them each two coats
if they require it.
When the sauce is firm, place them in a circle on an _entrée_ dish.
Put some lettuce, nicely mixed with salad dressing, in the centre, and
garnish prettily with the endive.
A border of aspic jelly should be placed round the chicken.
If liked, the chicken may be decorated with truffle or ham.
Rissoles of Game.
_Ingredients_--Some scraps of cold game.
Some very stiff second stock.
Lemon juice, pepper, salt.
Egg and bread-crumbs.
_Method._--Mince the game finely.
Melt the stock and moisten the game well with it.
Add pepper and salt, and a few drops of lemon juice.
Spread the mixture on a plate to get cold.
When cold it will be quite firm.
Mould it into balls or egg shapes.
Cover them with egg and bread-crumbs, and fry them in hot fat (_see_
French Frying).
Serve on a folded napkin, and garnish with fried parsley.
Podovies.
_Ingredients_--Some cooked beef, minced finely.
A little thick gravy, lemon juice.
A little pastry.
Pepper and salt.
Some crushed vermicelli and one or two eggs.
_Method._--Mix the beef with the gravy; season it with pepper and salt.
Roll out the pastry as thin as possible.
Cut it into rounds with a good-sized cutter.
Brush the edges of the rounds with beaten egg, and put a little of the
minced meat in the middle of each.
Fold them over, pressing the edges well together.
Cover with the egg, and then with the vermicelli.
Drop them into hot fat (_see_ French Frying) and fry them a golden
brown. As they will rise to the top of the fat, it will be necessary to
keep them under with a wire basket or spoon. Dish on a folded napkin and
garnish with fried parsley.
FISH COOKERY.
To Boil Fish.
Be very careful that the fish is thoroughly cleansed, then place it on
the fish-strainer, and tie a cloth, or piece of muslin, over it. (This
is to prevent any scum settling on the fish to disfigure it, or spoil
its colour.) Immerse it in boiling water, to which two tablespoonfuls of
salt, and two of vinegar, have been added; boil it for three minutes to
set the albumen on the outside, and so form a casing to keep in the
juices and flavour of the fish. Then draw the kettle to the side of the
fire and simmer gently until the fish is cooked. For a thick piece of
fish, six minutes to each pound, and six minutes over, is the time
usually allowed; but no hard-and-fast rule can be laid down, as the time
it will take to cook depends on the size and shape, as well as on the
weight of the fish. When the fish is cooked, it will have an opaque
appearance; and on being pulled, will leave the bone readily. Care must
be taken to cook it sufficiently but not to over-boil it. Under-done
fish is very unpleasant, while over-cooked fish is flavourless, and
breaks to pieces.
Salt fish is put into lukewarm water for the purpose of drawing out some
of the salt, and must be simmered until tender. Mackerel should also be
put into lukewarm water, as the skin is very tender, and boiling water
would break it.
When the fish is cooked, remove the cloth, or muslin, and place the
strainer across the kettle that the fish may get well drained. Cover it
with a hot cover, and leave it in that position for a few minutes. Then
dish, on a folded napkin; or on a strainer, if sauce is poured over it.
Garnish tastefully, and serve with an appropriate sauce. Small cod, or
salmon, if boiled whole, should be trussed in the form of the letter S.
Baked Fish.
The oven should be kept at a moderate heat, that the fish may not be
dried up. Small fish may be cooked with great advantage in the oven, if
carefully covered with buttered paper, which will keep them moist, and
prevent any baked flavour.
Fried Fish.
Small fish, such as whiting, smelts, &c., are generally fried whole.
Larger fish, such as cod and salmon, are fried in the shape of cutlets.
Fish to be fried, must be covered with egg and crumbs, or batter. A
stewpan, half full of fat, and not a frying-pan, should be used for the
purpose (_see_ French Frying), except in the case of the sole; and for
that, the new fish-fryer, with a wire strainer, is far better than the
old-fashioned pan. The bread-crumbs, for fish, should be prepared by
rubbing stale bread through a wire sieve.
Boiled Turbot.
Boil it according to the directions for boiling fish. It usually takes
from half an hour to an hour, according to its size. It should be dished
on a folded napkin, with the white side uppermost; and garnished with
cut lemon, parsley, and coral. Serve with it lobster, shrimp, or anchovy
sauce.
Boiled Brill.
This fish is cooked like turbot; garnished in the same way, and served
with the same sauces.
Boiled Salmon.
Boil according to the directions given for boiling fish. Truss a small
salmon in the form of the letter S. Dish on a folded napkin; and garnish
with parsley and coral. Serve with lobster, shrimp, anchovy, or tartare
sauce.
Boiled Cod.
Boil according to directions given for boiling fish. A small piece is
often served with thick egg-sauce poured over it, and garnished with the
yolk of an egg rubbed through a wire sieve.
Salt Cod, Haddock, Plaice, and any Fish,
May be boiled according to directions given for boiling
fish, and served with egg, anchovy, or any other appropriate sauce.
Curried Fish.
_Ingredients_--1½ lb. of cold boiled fish.
1 small onion.
1 small apple.
½ pint of second stock.
A few drops of lemon juice.
1 oz. of butter.
1 dessertspoonful of curry powder.
1 dessertspoonful of flour.
Salt.
_Method._--Slice the onion and apple; fry them in the butter, and then
rub them through a hair sieve.
Mix the flour and curry powder smoothly with the stock.
Stir over the fire and boil well.
Then add the onion, apple, lemon juice, and salt.
Break the fish into pieces, and remove the bones.
Put it into the sauce, and let it warm through.
Serve with a border of rice round it.
Kedgeree.
_Ingredients_--The remains of cooked fish.
An equal quantity of boiled rice.
2 hard-boiled eggs.
A little butter.
Pepper and salt.
_Method._--Break the fish into flakes, removing all the bones.
Melt a little butter in a saucepan.
Put in the rice, fish, and the whites of the eggs cut small, pepper and
salt.
Stir over the fire until quite hot.
Heap it on a hot dish in the form of a pyramid, and sprinkle over it the
yolks of the eggs, rubbed through a wire sieve.
Baked Herrings.
_Ingredients_--A few herrings.
Browned bread-crumbs.
A little butter or dripping.
Parsley.
_Method._--Split open the herrings, and remove the back-bone.
Roll them up, and place them with their roes on a greased baking-sheet.
Cover them with greased paper, and put them into a moderate oven for ten
or fifteen minutes until cooked.
Place the rolls on a folded napkin, and sprinkle some brown bread-crumbs
in a straight line on each.
Garnish with the roes and sprigs of parsley.
Herrings baked in Vinegar.
_Ingredients_--A few herrings.
1 dessertspoonful of finely-chopped parsley.
1 small onion.
Vinegar.
Pepper and salt.
_Method._--Grease a pie-dish, and put some herrings at the bottom.
Sprinkle them with the parsley and onion finely chopped, and the pepper
and salt.
Put another layer of herrings on the top, and sprinkle them similarly.
Proceed in the same way until the dish is full.
Cover them with vinegar.
Place over them a dish, and bake in a slow oven for three or four hours.
Herrings cooked in this way are used cold.
Smelts Fried.
_Ingredients_--Smelts.
Egg.
Bread-crumbs.
Parsley.
_Method._--Dry the smelts well, and fix their tails in their mouths.
Cover them with egg and bread-crumbs, and fry them a golden brown in a
frying-basket in hot fat (_see_ French Frying).
Garnish with fried parsley, and serve with melted butter or other
suitable sauce.
Smelts au gratin.
_Ingredients_--Some smelts.
A few button mushrooms.
1 shalot.
1 sprig of parsley.
Lemon juice.
Pepper and salt.
Browned bread crumbs.
Glaze.
_Method._--Lay the smelts on a greased baking-sheet.
Sprinkle under and over them the parsley, shalot, and mushrooms, finely
chopped, with lemon juice, pepper, and salt.
Cover them with browned bread-crumbs, and put little bits of butter over
them.
Bake them in a moderate oven for seven or ten minutes. Put them on a hot
dish, and pour melted glaze over them.
Ling and Hake.
These two fish may be cooked according to any of the recipes given for
dressing cod.
Salmon à la Tartare.
_Ingredients_--A piece of salmon.
Some tartare sauce.
Chopped parsley.
Coral.
_Method._--Boil the salmon carefully according to the directions given
for boiling fish.
Garnish with coral and parsley, and serve with tartare sauce (_see_
Sauces).
If the salmon is served cold, the tartare sauce is poured over it. If
hot, it is served in a sauce-boat.
A slice of salmon is frequently grilled, and served with tartare sauce.
Pickled Salmon.
_Ingredients_--Some boiled salmon.
1 dozen peppercorns.
2 saltspoonfuls of salt.
3 bay leaves.
Equal quantities of vinegar and the liquor the fish was
boiled in.
_Method._--Lay the salmon in a deep pan or pie-dish.
Boil the fish liquor, vinegar, and other ingredients for a quarter of an
hour.
Let it get cold, and then pour over the salmon, which should be allowed
to remain in the pickle until the next day.
Whitebait.
_Ingredients_--Whitebait.
Flour.
_Method._--Put plenty of oil or fat into a stewpan, and make it hot
(_see_ French Frying). The heat of the fat for whitebait should be 400°.
Have a good heap of flour on a cloth.
As soon as the fat is hot, throw the whitebait into the flour, and,
taking the cloth by each end, shake the whitebait rapidly until they are
well floured.
Turn them quickly into a frying-basket.
Shake the basket well for the loose flour to drop off, and throw the
whitebait into the fat for a minute.
As soon as they rise to the surface, remove them with a fish-slice, and
drain them on kitchen paper.
Serve them with brown bread and butter, and slices of lemon.
Oyster Patties.
_Ingredients_--6 patty cases.
2½ dozen oysters.
1 oz. of butter.
1 oz. of flour.
¼ pint of milk.
¼ pint of cream.
A few drops of lemon juice.
Pepper and salt.
A little cayenne.
_Method._--Beard the oysters, and cut off the hard white part; cut each
oyster in two.
Strain the oyster liquor through muslin.
Put the beards into the milk, and simmer them in it to extract the
flavour.
Then melt the butter in a saucepan, and mix in the flour smoothly.
Strain in the milk, and add the oyster liquor. Stir and cook well.
Then add the cream, and let it boil in the sauce.
Lastly, add the pepper, salt, cayenne, and the oysters.
Fill the patty cases with the mixture.
Put the lid on each, and decorate with powdered lobster coral.
Serve hot or cold.
Scalloped Oysters.
_Ingredients_--Some oysters.
A little butter, and bread-crumbs.
_Method._--Grease some scallop shells, and place on each two or three
oysters.
Cover them with broad-crumbs, and put a little piece of butter on each.
Brown them in a quick oven, and serve very hot.
Scalloped Oysters à la Française.
_Ingredients_--2½ dozen oysters.
1 oz. of butter.
1 oz. of flour.
¼ pint of milk.
2 tablespoonfuls of cream.
A few drops of lemon juice.
Pepper and salt.
Some bread crumbs.
_Method._--Beard the oysters, and cut them in two.
Strain the oyster liquor through muslin.
Simmer the beards in the milk.
Melt the butter in a small stewpan, and mix in the flour smoothly.
Strain in the milk, add the oyster liquor, stir, and cook well.
Then add the cream, and let it boil in the sauce.
Lastly, add lemon juice, pepper, salt, cayenne, and oysters.
Grease some scallop shells, and sprinkle them with bread-crumbs.
Fill them with the mixture, and sprinkle some more crumbs over them.
Brown in a quick oven.
Serve on a folded napkin, and garnish with parsley and cut lemon.
Mackerel à la Normande.
_Ingredients_--1 dessertspoonful of bread-crumbs.
2 mackerel.
Half a shalot, chopped finely.
1 teaspoonful of finely-chopped parsley.
¼ teaspoonful dried and powdered herbs.
¼ oz. of butter or dripping.
Pepper and salt.
_Method._--Split open the mackerel, and remove the back-bones as cleanly
as possible.
Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.
Mix the herbs, parsley, shalot, and bread-crumbs together with pepper
and salt, and sprinkle them over the fish.
Lay the other mackerel on the top, with the skin uppermost.
Put little bits of butter or dripping about it, and bake from ten
minutes to a quarter of an hour.
For serving, sprinkle over a few brown bread-crumbs.
Haddock Stuffed.
_Ingredients_--1 haddock.
3 tablespoonfuls of bread-crumbs.
1 dessertspoonful of finely-chopped parsley.
1 teaspoonful of dried and powdered herbs.
Pepper and salt.
Part of an egg, or a little milk, to bind the stuffing.
_Method._--Mix the crumbs, parsley, herbs, pepper and salt, with the egg
or milk.
Put the stuffing in the haddock, and fasten it with a small skewer.
Then truss it with string, or two skewers, in the form of the letter S.
Place it on a greased baking-tin; and put a few pieces of butter or
dripping on it.
Bake it in a moderate oven for about twenty minutes.
To serve, place it on a dish and remove the skewers.
Garnish with parsley.
Cutlets of Cod.
_Ingredients_--The tail of a cod.
1 egg.
Bread-crumbs.
Pepper and salt.
_Method._--Cut the tail of a cod into neat cutlets.
Season them with pepper and salt, and cover them with egg and
bread-crumbs.
Fry them in a frying-basket in hot fat (_see_ French Frying).
Serve on a folded napkin, and garnish with fried parsley.
Cutlets of Cod à l'Italienne.
_Ingredients_--The tail of a cod.
A little butter.
Lemon juice.
Pepper and salt.
Some Italian sauce.
_Method._--Divide the cod into neat cutlets.
Place them on a greased baking-sheet.
Sprinkle over them a few drops of lemon juice, pepper, and salt, and
cover them with buttered paper.
Bake them in a moderate oven from ten to twelve minutes.
Dish them in a circle, and pour over them some Italian sauce (_see_
Sauces).
Garnish with coral and truffle.
Cutlets of Cod à la Genoise.
Cook some cod cutlets as in preceding recipe, and serve with Genoise
sauce (_see_ Sauces). Garnish with coral and truffle.
Cod with Tomatoes.
_Ingredients_--1½ lb. of cod cutlets.
5 or 6 tomatoes.
1 tablespoonful of vinegar.
Cayenne pepper and salt.
_Method._--Rub the tomatoes through a hair sieve.
Then put the _purée_ thus obtained into a saucepan, and lay the pieces
of cod in it. There should be enough tomato _purée_ to cover the cod.
Simmer gently until the cod is tender.
Add the vinegar and seasoning, dish in a circle, and pour the tomato
over.
Cod Fricassee.
_Ingredients_--Some boiled cod, either hot or cold.
Plain white sauce (_see_ Sauces).
2 hard-boiled eggs.
_Method._--Break the fish into flakes.
Make the sauce quite hot.
Put the fish into it, and warm it through.
There should be just enough sauce to moisten the cod.
Heap it in a pyramid shape on a hot dish.
Garnish it with rings cut from the hard-boiled eggs.
Sprinkle over the top of the cod the yolks rubbed through a wire sieve
or strainer.
Cod Sounds Boiled.
_Ingredients_--Some cod sounds; milk; water.
Béchamel sauce.
Pepper and salt.
_Method._--Soak the sounds in water for about six hours.
Then boil them in milk and water for half an hour or more until quite
tender.
Cut them in pieces about two inches square, and make them hot in some
_Béchamel_ sauce.
Pile them on a dish in the form of a pyramid, with slices of hard-boiled
egg, cut lemon, and parsley.
Marinaded Cod Sounds.
_Ingredients_--Cod sounds.
Milk.
Water.
Oil.
Vinegar.
Shalot.
Parsley.
Pepper and salt.
Butter.
_Method._--Soak the cod sounds in water for about six hours, and then
boil them in milk and water until tender.
Cut them in pieces an inch and a half square.
Mix together equal quantities of oil and vinegar, and add to them a
shalot and some parsley, very finely chopped; pepper, and salt.
Steep the sounds in the _marinade_.
Just before serving, dip each one in _Kromesky_ batter, and fry in hot
fat (_see_ French Frying).
Dish in a circle, and pour over them some piquant sauce.
Decorate with truffle and coral.
Cod Stuffed and Baked.
_Ingredients_--A thick slice from the middle of the cod.
Some veal stuffing.
Browned bread-crumbs.
_Method._--Fasten the stuffing securely in the cod.
Place it on a greased baking-sheet, and cover it with browned crumbs.