The Indian Cookery Book - - (readera ebook reader .txt) 📗
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It is cut into small bits, and heated up with a little of the liquor
in which the cheek was boiled, seasoned with pepper, salt, nutmeg, and
a little vinegar, then put into a mould, and turned out when required
for use. It is used for supper or luncheon, and is eaten with mustard
and vinegar.
165.—Breasts of Mutton a la Ste. Menoult
Stew them with carrots, onions, and spices in gravy, and when done
drain them and take out the bones; flatten the meat between two
dishes, and when cold cut it into the form of cutlets or hearts; brush
them with the beaten yolk of an egg; roll them in grated bread, then
in clarified butter, and again in the grated bread. Bake them in an
oven till of a fine brown colour, and serve them with an Italian or
any other sauce.
166.—To Cure Mutton Ham
Cut a hind quarter of good mutton into the shape of a ham; pound one
ounce of saltpetre, with one pound of coarse salt and a quarter of a
pound of brown sugar; rub the ham well with this mixture, taking care
to stuff the hole of the shank well with salt and sugar, and let it
lie a fortnight, rubbing it well with the pickle every two or three
days; then take it out and press it with a weight for one day; smoke
it with sawdust for ten or fifteen days, or hang it to dry in the
kitchen. If the ham is to be boiled soon after it has been smoked,
soak it one hour; and if it has been smoked any length of time, it
will require to be soaked several hours. Put it on in cold water and
boil it gently for two hours. It is eaten cold at breakfast, luncheon,
or supper. A mutton ham is sometimes cured with the above quantity of
salt and sugar, with the addition of half an ounce of pepper, a
quarter of an ounce of cloves, and one nutmeg.
167.—Meat or Birds in Jelly
Clean the meat or the bird or birds; fully roast, bake, or stew in the
usual way.
Place the meat in the mould, or if birds, arrange them with their
breasts downwards; fill the mould quite full with the jelly, recipe
No. 329; set it to cool till the next day; then turn it on a dish,
breasts upwards. Garnish the dish with curled parsley, and some of the
jelly cut fine, and sprinkled about.
If the jelly be clear, it will form a handsome side-dish for dinner or
supper.
168.—Pigeons in Savoury Jelly
Bone six pigeons; remove the heads and feet, stuff with sausagemeat,
and roast; lay the pigeons in a mould with the breasts down; fill up
the mould with jelly, recipe No. 329; and when cold, turn out. Garnish
with parsley, and some of the jelly cut fine, and sprinkled round the
dish.
VEGETABLESAll vegetables should be boiled quickly, and, with the exception of
spinach, in an open vessel, skimming them carefully.
Herbs of all sorts should be gathered when in flower, and on a dry
day, and, being well cleaned from dust and dirt, tied up in small
bunches and dried before the fire. They may then be kept in paper bags
labelled; or rubbed to a powder, sifted, and put into bottles and
labelled.
169.—To Boil Potatoes
Wash and pare them, throwing them into cold water as they are pared;
put them into a saucepan, cover them with cold water, and throw in a
little salt; cover the saucepan closely, and let them boil quickly for
half an hour; pour off the water immediately, and set the pan by the
side of the fire to dry the potatoes.
170.—Another Way
Wash them very clean, put them on in cold water, cover the saucepan,
and let them boil quickly; as soon as the water boils pour it off, and
cover them with cold water; add a little salt, and when the water
boils pour it off instantly, when the potatoes will be sufficiently
done; dry them, and take off the skins before serving.
171.—To Broil Boiled Potatoes
After boiling potatoes not quite sufficiently to send to table, put
them on a gridiron over a clear fire, and turn them frequently till
they are of a nice brown colour all over; serve them hot; take care
they do not become too hard, as that spoils the flavour.
172.—To Brown Potatoes under Meat while Roasting
After being boiled, lay them on a dish, and place it in the
dripping-pan; baste them now and then with a little of the meat
dripping, and when one side is browned turn the other; they should all
be of an equal colour.
173.—Potato Ribbons
Wash four or five large potatoes, scrape them, and cut them into thin
strips round and round, keeping as nearly to one width as possible;
throw them into cold water as they are cut, and then fry them of a
light brown, in very hot or boiling beef dripping; strew over them a
little salt and pepper, and before serving, drain them upon a dish
turned up before the fire.
174.—To Boil Turnips
Wash, pare, and throw them into cold water; put them on in boiling
water with a little salt, and boil them from two hours to two and a
half; drain them in a colander, put them into a saucepan, and, mixing
in a bit of butter, with a beater mash them very smoothly; add half a
pint of milk, mix it well with the turnips, and make them quite hot
before serving. If they are to be served plain, dish them as soon as
the water is drained off.
175.—To Dress Young Turnips
Wash, peel, and boil them till tender in water with a little salt;
serve them with melted butter poured over them. Or,
They may be stewed in a pint of milk thickened with a bit of butter
rolled in flour, and seasoned with salt and pepper, and served with
the sauce.
176.—To Boil Spinach
Pick it very carefully, and wash it thoroughly two or three times in
plenty of cold water; then put it on in boiling water with a little
salt; let it boil nearly twenty minutes; put it into a colander, hold
it under the water-cock, and let the water run on it for a minute; put
it into a saucepan, beat it perfectly smooth with a beater or wooden
spoon, add a bit of butter and three tablespoonfuls of cream, mix it
well together, and make it hot before serving. When dished, it is
scored in squares with the back of a knife.
177.—Another Way
After being nicely picked and well washed, put it into a saucepan,
with no more water than adheres to it; add a little salt; cover the
pan closely, and boil it till tender, frequently shaking it; beat it
quite smooth, adding butter and cream, and make it quite hot. Spinach
may be served with poached eggs, or fried sausages laid on it.
When the spinach is bitter, it is preferable to boil it in water.
178.—To Boil Cauliflowers
Trim them neatly, and let them lie an hour or two in cold water; then
rinse them in fresh cold water, and put them with a very little salt
into boiling water; boil them twenty minutes, or half an hour if very
large. They may be boiled in milk and water, and require to be skimmed
with particular attention.
179.—To Boil French Beans
Cut off the stalk and string them; if not very young, cut them in
four, or into very thin slices; put them into water as they are done,
and put them on in boiling water, with a little salt, and let them
boil for half an hour. If they are old they will require a longer time
to boil. Melted butter in a sauce-tureen is served with them.
180.—To Boil Asparagus
Wash them well, scrape, and tie them up in small bundles; cut them all
even at the bottom, and as they are done put them into cold water; put
them on in boiling water, with a little salt, and let them boil twenty
or twenty-five minutes; take them up, lay them upon a slice of toasted
bread cut in four, and the crusts pared off, with the tops meeting in
the middle of the dish, and cut off the strings.
181.—Asparagus a la Francais
Boil it, and chop small the heads and tender parts of the stalks,
together with a boiled onion; add a little salt and pepper, and the
beaten yolk of an egg; heat it up. Serve it on sippets of toasted
bread, and pour over it a little melted batter.
182.—To Boil Brocoli
Wash it, cut off all the outside leaves and stalks, throw it into cold
water as it is trimmed, put it on in boiling water with a little salt,
and boil it for twenty-five minutes or half an hour. It is sometimes
served upon bits of toasted bread, and a little melted butter poured
round it.
183.—To Boil Artichokes
Cut off the stalks close to the bottom, wash them well, and let them
lie for some hours in cold water; put them on in boiling water with a
little salt in it, cover the pan closely, and boil them an hour and a
half. If they are old, and have not been freshly gathered, they will
take a longer time to boil. Melted butter is served with them in a
sauce-tureen.
184.—To Boil Young Green Cabbages
Wash and clean them well, put them on in boiling water with a little
salt in it, and let them boil quickly from three-quarters to nearly an
hour. Serve with melted butter.
185.—To Stew Cucumbers
Pare eight or ten large cucumbers, and cut them into thick slices;
flour them well, and fry them in butter; then put them into a saucepan
with a teacupful of gravy; season it highly with cayenne, salt,
mushroom catsup, and a little port wine. Let them stew for an hour,
and serve them hot.
186.—Another Way
Pare the cucumbers, and let them lie in vinegar and water with a
little salt in it; drain them, and put them into a saucepan with a
pint of gravy, a slice of lean ham, an onion stuck with one or two
cloves, and a bunch of parsley and thyme; let them stew, closely
covered, till tender. Take out the cucumbers, strain and thicken the
gravy with a piece of butter rolled in flour, boil it up, and pour it
over the cucumbers.
187.—To Stew Mushrooms
Clean them as for pickling, and, after washing them, put them into a
saucepan, with an anchovy, two cloves, some nutmeg sliced, mace, whole
pepper, and salt; let them stew in their own liquor till tender.
In this way they will keep for some time, and when required to be
dressed, pick out the spice, and to a dishful put two large
tablespoonfuls of white wine; add part of their own liquor, and let
them just boil; then stir in a bit of butter dredged with flour, and
two tablespoonfuls of cream.
188.—Another Way
For a good-sized dishful, take a pint of white stock; season it with
salt, pepper, and a little lemon pickle; thicken it with a bit of
butter rolled in flour; cleanse and peel the mushrooms, sprinkle them
with a very little salt, boil them for three or four minutes, put them
into the gravy
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