The Indian Cookery Book - - (readera ebook reader .txt) 📗

little water. Place the

dumpling into a strong napkin, previously buttered and dredged with

flour; tie it securely, and allow it to boil from three to four hours.

Care must be taken that during the whole process of boiling the

dumpling remains suspended in the water, and not resting on the bottom

of the pan. On removing it from the boiler, plunge it immediately into

a large tureen of cold water for two or three minutes. This will

strengthen the pastry and prevent its bursting or breaking while it is

being served up.

 

146.—Sausage Rolls

 

Take equal portions of cold roast veal and ham, or cold fowl and

tongue; chop them together very small; season with a teaspoonful of

powdered sweet herbs, and a spoonful of mixed salt and cayenne pepper;

mix well together. Put three tablespoonfuls of the meat well rolled

together into enough pastry (piecrust recipe No. 199) to cover it.

When you have used up the whole of your materials, bake them for half

an hour in a brisk oven. These rolls are excellent eating, either hot

or cold, and are especially adapted for travelling, gipsy, boating, or

pic-nic parties.

 

147.—Dumpode Goose (Indian Way)

 

Take a good fat tender goose; feather, clean, and bone it carefully

without destroying the skin; when every bone has been removed, pour

into the goose a mixture composed of a dessertspoonful each of

mustard, sweet oil, and mixed sauce.

 

Take all the bones and the giblet, the liver excepted, and make a good

gravy seasoned with pepper, salt, soup herbs, and bay-leaves. Mince

very fine three pounds of beef, a quarter of a pound of beef suet, a

quarter of a pound of fat bacon, and the liver of the goose. Take of

chopped garden herbs a tablespoonful, powdered black pepper a

dessertspoonful, mixed hot spices finely powdered a dessertspoonful,

finely-grated bread-crumbs two tablespoonfuls, salt a dessertspoonful,

and essence of anchovies, if liked, one teaspoonful. Mix the above

well together, and stuff the goose.

 

Melt two chittacks and a half or five ounces of ghee; put in the

goose, and pour over it the soup made of the bones and giblet, and

allow it to stew until quite tender; then glace the goose, as also

some boiled turnips, carrots, onions, and potatoes, and serve up hot,

surrounded with the vegetables and some English pickles.

 

148.—Dumpode Duck (Eastern Way)

 

Take a good fat duck; feather, clean, and bone it without hurting the

skin; pour into it a mixture made up of a teaspoonful each of mustard,

sweet oil, and mixed sauce.

 

Make a gravy of the bones and giblet, seasoning it with pepper, salt,

soup herbs, and a few bay-leaves.

 

Mince together with the liver of the duck two pounds and a half of

good beef, half a pound of beef suet, a dessertspoonful of chopped

garden herbs, a tablespoonful of grated bread-crumbs, half a

teaspoonful of mixed hot spices pounded, a teaspoonful each of black

pepper and salt, and, for those who like it, half a teaspoonful of

essence of anchovies. Mix these well together, and stuff the duck.

Melt one chittack and a half or three ounces of ghee; put in the duck;

pour over it the giblet gravy, and allow it to cook until tender; then

glace the duck, as also some ready-boiled mixed vegetables, and serve

up, surrounding the duck with the vegetables and some hot West-Indian

pickle.

 

149.—Fowl a la Cardinal, or Dumpode Capon or Fowl

 

Feather the bird, clean it, and remove every bone very carefully

without injuring the skin.

 

Make a good strong broth or gravy of the bone and giblet, reserving

the liver.

 

Pour into the bird a mixture of sweet oil, mustard, and sauces in the

proportion of one teaspoonful of each.

 

Mince the liver together with one pound and a half of good beef, one

pound and a half of beef suet, a dessertspoonful each of

finely-chopped garden herbs and finely-grated bread-crumbs, a

teaspoonful each of powdered mixed hot spices, finely-powdered black

pepper, and salt, if liked, and half a dozen oysters. Mix all well

together, and stuff the bird; melt two chittacks or four ounces of

ghee, add to it the giblet gravy, cook and glace the bird in it, as

also some vegetables, and serve up hot, adding a little cayenne pepper

to the gravy to make it piquant.

 

150.—Brisket of Beef Trambland

 

Heat or melt in a saucepan two chittacks of butter free of water; fry

to a light brown a tablespoonful of finely-sliced onions, then add a

tablespoonful and a half of flour, which must be put in very

gradually, stirring the whole time; add half a teaspoonful of ground

pepper, and one teaspoonful of salt. When these have been well mixed,

pour in gradually a large cupful of pure milk, and lastly two

wineglassfuls of vinegar. Keep stirring to prevent the sauce lumping.

Mince fine half a dozen pickled gherkins or French beans, and mince up

also the yolks and whites of six hard-boiled eggs. Boil a fresh

brisket of beef, and dish up quite hot. Pour over it the sauce, over

which sprinkle the minced pickle, and then cover the whole with the

minced eggs.

 

151.—Mutton Trambland

 

Is prepared, in all respects, as the above. The joint best adapted to

“trambland” is a fore-quarter, or only the shoulder, or the breast if

required for a small party of two or three.

 

152.—Bubble and Squeak

 

Put into a pot cold meat cut into thin slices two inches square, with

ready-boiled peas, cauliflower, cabbage, potatoes, turnips, and

carrots cut up, with pepper, salt, and sliced ginger, and with as much

good stock as will cover the meat and vegetables; allow the whole to

simmer until the meat and vegetables have absorbed half the stock,

when it will be ready. Serve it up bubbling and squeaking.

 

153.—To Stew a Fillet of Veal

 

Bone, lard, and stuff a fillet of veal; half roast, and then stew it

with two quarts of white stock, a teaspoonful of lemon pickle, and one

of mushroom catsup. Before serving, strain the gravy; thicken it with

butter rolled in flour; add a little cayenne, salt, and some pickled

mushrooms; heat it, and pour it over the veal. Have ready two or three

dozens of forcemeat balls to put round it and upon the top. Garnish

with cut lemon.

 

154.—Veal Cutlets

 

Cut a neck of veal into cutlets, or take them off a leg. Season two

well-beaten eggs with pounded mace, nutmeg, salt, pepper, and

finely-chopped sweet marjoram, lemon, thyme, and parsley; dip the

cutlets into it; sift over them grated bread, and fry them in

clarified butter. Serve with a white sauce, forcemeat balls, and small

mushrooms. Garnish with fried parsley.

 

155.—Kidney Toasts

 

Pound, in a marble mortar, the kidney and the surrounding fat; season

with pepper, salt, grated lemon-peel, and nutmeg; mix with it the yolk

of an egg well beaten; lay it upon thin toasted bread cut into square

bits; put a little butter into a dish, lay in it the kidney toasts,

and brown them in an oven. Serve them very hot.

 

156.—Rolled Mutton

 

Bone a shoulder of mutton carefully, so as not to injure the skin; cut

all the meat from the skin, mince it small, and season it highly with

pepper, nutmeg, and a clove, some parsley, lemon, thyme, sweet

marjoram chopped, and a pounded onion, all well mixed, together with

the well-beaten yolk of an egg; roll it up very tightly in the skin;

tie it round, and bake it in an oven for two or three hours, according

to the size of the mutton. Make a gravy of the bones and parings;

season with an onion, pepper, and salt; strain and thicken it with

flour and butter; add a tablespoonful each of vinegar, mushroom

catsup, soy, and lemon pickle, and a teacupful of port wine; garnish

with forcemeat balls made of grated bread, and part of the mince.

 

157.—Haggis

 

Wash and clean the heart and lights; parboil and mince them very

small; add one pound of minced suet, two or three large onions minced,

and two small handfuls of oatmeal; season highly with pepper and salt,

and mix all well together; the bag being perfectly clean and sweet,

put in the ingredients; press out the air, sew it up, and boil it for

three hours.

 

158.—To Boil Marrow-bones

 

Saw them even at the bottom; butter and flour some bits of linen, and

tie a piece over the top of each bone; boil them for an hour or two,

take off the linen, and serve them with thin slices of dry toast cut

into square bits. At table the marrow should be put upon the toast,

and a little pepper and salt sprinkled over it.

 

159.—Beef or Mutton Baked with Potatoes

 

Boil some potatoes; peel and pound them in a mortar with one or two

small onions; moisten them with milk and an egg beaten up; add a

little salt and pepper. Season slices of beef or mutton chops with

salt and pepper, and more onion, if the flavour is approved; rub the

bottom of a pudding-dish with butter, and put in a layer of the mashed

potatoes, which should be as thick as a batter, and then a layer of

meat, and so on alternately, till the dish is filled, ending with

potatoes. Bake in an oven for one hour.

 

160.—Olive Royals

 

Boil one pound of potatoes, and when nearly cold rub them perfectly

smooth with four ounces of flour and one ounce of butter; knead all

together till it becomes a paste; roll it out about a quarter of an

inch thick, cut it into rounds, and lay upon one side any sort of cold

roasted meat cut into thin small bits, and seasoned with pepper and

salt; put a small bit of butter over the meat; wet the edges of the

paste, and close it in the form of half-circles. Fry them in boiling

fresh dripping till of a light brown colour; lay them before the fire,

on the back of a sieve, to drain. Serve them with or without gravy in

the dish. For a change, mince the meat, and season it as before

directed. The potatoes should be very mealy.

 

161.—To Boil Ox-Cheek

 

Wash half a head very clean; let it lie in cold water for some hours;

break the bone in two, taking care not to break the flesh; put it into

a pot of boiling water, and let it boil from two to three hours; take

out the bone. Serve it with boiled carrots and turnips. The liquor in

which the head has been boiled may be strained, and made into barley

broth.

 

162.—To Stew Ox-Cheek

 

Clean the head as before directed, and parboil it; take out the bone;

stew it in part of the liquor in which it was boiled, thickened with a

piece of butter mixed with flour, and browned. Cut into dice, or into

any fancy shape, as many carrots and turnips as will fill a pint

basin. Mince two or three onions, add the vegetables, and season with

salt and pepper. Cover the pan closely, and stew it two hours. A

little before serving, add a glassful of port wine.

 

163.—Dressed Ox-Cheek

 

Prepare it as directed for stewing; cut the meat into square pieces;

make a sauce with a quart of good gravy, thickened with butter mixed

with flour; season with salt and pepper, a little cayenne, and a

tablespoonful of vinegar; put in the head, and simmer it till quite

tender. A few minutes before serving add a little catsup or white

wine. Forcemeat balls may be added.

 

164.—Potted Ox-Cheek

 

May be made