The Indian Cookery Book - - (readera ebook reader .txt) 📗
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teaspoonfuls of the first to three of the second and two of the last.
Mix on a large board pepper, salt, and flour, with which dredge the
chops thoroughly, and fry quickly in boiling ghee or lard, taking care
in turning over and removing the chops not to use a fork or anything
likely to occasion any wound to the chops, which should be held by the
bones with a pair of pincers. Serve up hot immediately they have
become of a good rich brown colour.
133.—Mutton Stew
Cut up a breast of mutton in the usual way for a stew; wash and dry
the meat. Take of the juice of onions one tablespoonful, of ginger
half a tablespoonful, and of garlic a quarter of a tablespoonful; mix
with the meat, add pepper and salt, and allow to stand for any time
from one to four hours.
Fry in a large stewpan two tablespoonfuls of ghee or lard, and when on
the boil fry to a nice brown all the meat only; afterwards pour in the
liquor in which the meat has been steeped, and allow to simmer for
fifteen or twenty minutes; thicken some stock with a teaspoonful of
flour, and add it to the stew; allow to simmer until the meat is
perfectly tender.
If vegetables be required (the addition of which, however, is not
considered any improvement), the original gravy, before adding the
stock, must be removed and set aside.
Let the vegetables, consisting of, say, potatoes, carrots, turnips,
and cut-up and sliced cabbage, after being cleaned, remain for an hour
or two in cold water; lay them over the meat, and pour in hot stock
sufficient to cover the whole of the meat and vegetables, and allow to
simmer over a brisk coal fire until quite tender; then pour into the
pot the original gravy which had been removed, and serve up hot.
Or, instead of the vegetables named above, take only twenty-five or
thirty tomatoes, in which case the stock should be lessened, as the
tomatoes produce a large amount of liquid, and do not require as much
boiling as the harder vegetables.
134.—Mutton Brains and Love Apples
Take six brains, sixteen to twenty large tomatoes, two chittacks or
four ounces of butter, and eight biscuits. Wash the brains well;
clean, boil, and halve, or cut each into three pieces; thoroughly
butter the dish which will be put on the table; dredge it well with
finely-powdered biscuit; lay in the brains; cut the tomatoes, and lay
them in the dish between the brains, the cut ends upwards; add a small
cupful of good stock, and, after sprinkling a sufficient quantity of
pepper and salt as a seasoning, dredge thickly over with the ground
biscuit-powder, and bake of a rich brown. Serve up hot.
135.—Kid Roasted Whole
Bespeak from a butcher a whole kid, with its head on.
Prepare a stuffing as per recipe No. 323 or 325, and after cleaning
the kid, stuff into it the stuffing; break the joints of the legs, and
fold and truss them like a pig; then put it up to roast, basting it
the whole time with beef suet melted down, to which add hot water and
salt. Serve up in a sitting posture like a pig, and with a lime in the
mouth.
136.—Potato Pie
Boil and mash down some potatoes, with pepper, salt, milk, and butter;
line a pie-dish a quarter of an inch thick with the mash; arrange in
it a nicely-browned mutton, beef, or chicken stew, cover it over with
a thick coat of the mashed potatoes, and bake for a quarter of an
hour.
137.—Minced Veal Potato Pie
Make a good rich veal mince, mixed with a little ham, and some sippets
of bread-crumb cut into small squares, diamonds, &c., and fried in
butter; line the pie-dish with mashed potatoes as above directed; fill
into it the veal mince, with plenty of gravy; arrange the sippets,
cover over with a thick crust of the mashed potatoes, and bake for a
quarter of an hour.
138.—Beef Steak and Pigeon Pie
This should consist of a slice of good steak, two pounds of beef, one
chittack or two ounces of ghee, a teaspoonful of salt, two fresh
limes, four young pigeons, twelve oysters, twelve curry onions cut
lengthways into fine slices, a teaspoonful of ground pepper, some
sweet herbs, and a dessertspoonful of flour.
Cut up the steak into pieces three inches long, and two inches or two
and a half wide, by half an inch thick. Cut and divide each pigeon
into four pieces; put up two pounds of beef with sufficient water to
make a good strong gravy, throwing in all the scraggy parts and other
rejections of the steak and pigeons. Warm the ghee, and fry in it the
sliced onions; throw in, well dredged with the flour, the steaks and
pigeons, and after frying a while add the pepper, salt, soup herbs,
and some of the rind of the limes, and about half the beef gravy. Set
the whole on a slow fire, and simmer until the meat is tender; allow
to cool; then add the oysters and the remaining gravy, with the juice
of two limes; put into a dish lined with pastry, cover over the whole
with a pastry crust, and bake.
139.—Veal Pie
Cut a leg of veal into small pieces, or a breast into chops, and
parboil in water enough to fill the pie-dish. When about half stewed
take the veal out; season the gravy with pepper, salt, a little mace,
and a little bacon; dredge in a little flour; line the sides of the
dish with a piecrust; arrange the meat, pour in the gravy, cover it
with a piecrust, and bake it for an hour.
140.—Macaroni Pie
Take half a pound of macaroni (recipe No. 218); boil and throw away
the first water; then boil it again in some milk, and remove when it
is quite tender. Prepare a strong gravy or soup with two pounds of
beef, well seasoned with ground white pepper, salt, and soup herbs.
Bruise into fine powder two ounces of some good English cheese; take a
dessertspoonful of very dry mustard, half a teaspoonful of very finely
powdered white pepper, about two teaspoonfuls of salt, and two
chittacks or four ounces of butter. Pound very fine a couple of crisp
biscuits.
Pour over the boiled macaroni sufficient beef gravy or stock to
entirely cover it; then put in all the pepper, salt, and mustard, but
only half the ground cheese. Set it to simmer over a slow fire until
the gravy begins to dry, and the macaroni acquires some consistency.
Then with three ounces of butter (free of water) butter well the
baking-dish; pour into it the macaroni; mix the remaining ground
cheese with the powered biscuit, and strew it over the pie; cut into
small pieces the remaining ounce of butter, and throw that also over
the pie; then put the dish into an oven, and bake to a fine light but
rich brown colour. Ten to fifteen minutes’ baking will be sufficient.
141.—Alderman’s Mock Turtle Pie
Make an extra rich hash of a calf’s head, cutting the pieces from the
cheeks two and a half to three inches long, and one and three-quarters
to two inches wide. Slice the tongue, and cut into large-sized shapes.
Prepare brain cakes, and plenty of forcemeat and egg balls as per
recipes Nos. 289 to 295.
Make an extra strong stock with eight calves’ feet; season it highly
with soup herbs, salt, and plenty of ground black pepper; simmer until
the meat begins to drop away from the bones; strain through a coarse
sieve, in order to get a very thick stock, passing as much of the
dissolved meat through as possible.
Line a deep pie-dish with a thick and rich pie-pastry, and arrange in
it the hash, egg and meat balls, and brain cakes, with some twenty or
thirty green leaves of spinach, cut up to about the size and shape of
the meat. Pour over the whole as much stock as will fill the dish,
cover over with pastry, and bake.
142.—Sauce for Alderman’s Mock Turtle Pie
Mix with some of the stock the contents of a canister of oysters well
bruised, the pulp of sixteen or twenty prunes, a blade of mace, some
nutmeg and cloves, a wineglassful of port wine, and a tablespoonful of
Worcestershire sauce; allow to simmer for ten minutes, and add it to
the ready-baked pie before it is put on the table.
143.—Friar Tuck’s Mock Venison Pastry Pie
Take the chop ends of two large fat breasts of mutton; remove the
bones, and after the meat has been washed, cleaned, and dried, lard
well with narrow slips of lean bacon and corned tongue; then cut it up
into twelve well-shaped chops nicely trimmed; steep them in the juice
of onions, ginger, and garlic in the proportion of one tablespoonful
of the former to a dessertspoonful of the latter, and half a
teaspoonful of the last.
Make a strong broth or stock of the other side of the mutton, and all
the rejections of bones, &c.; season it well with pepper, salt, and
soup herbs; remove the scum and cut away all the fat; then strain
through a sieve, rejecting all the fat, but passing through some of
the lean; allow it to simmer until it thickens, then add to it two
blades of mace, half a dozen allspice, and as many small sticks of
cinnamon.
Line a deep metal pie-dish with the pastry piecrust as per recipe No.
200, reserving sufficient for the upper crust. Prepare a sausage roll,
say six inches long, and two inches and a quarter thick, of minced
veal and udder, using the ordinary piecrust pastry to inclose it in;
then slice it into twelve equal slices of the thickness of half an
inch.
Remove the twelve chops out of the onion, garlic, and ginger juice;
dredge them well with finely-sifted flour mixed with pepper and salt;
heat in a large deep frying-pan four tablespoonfuls of lard; fry the
chops of a light brown colour, and remove them carefully; then dredge
with flour and slightly brown the twelve slices of sausage, six of
which lay at the bottom of the pie-dish; lay over them six of the
mutton chops; over the mutton chops place another layer of the sliced
sausage roll, and over that the remaining six chops; pour in as much
of the stock or gravy as will fill the pie-dish, cover it over with a
layer of the pastry as per recipe No. 200, and bake carefully.
144.—Sauce for Friar Tuck’s Mock Venison Pastry Pie
Put some of the stock or gravy into the pan in which the chops and
sliced sausages had been browned; add two tablespoonfuls of bruised
and powdered oysters, and simmer from ten to fifteen minutes. Serve
hot, on the pie being cut, adding at the last moment a wineglassful of
port wine and one tablespoonful of lime-juice.
Make a hole in the centre of the pie through the crusts, and pour in
the sauce with the help of a lipped sauce-boat.
145.—Leg of Mutton Dumpling
Prepare a good piecrust with one seer and a quarter of soojee, half a
seer of flour, and half a seer of suet, as per recipe No. 199.
Clean and trim the leg, cutting away the end of the knuckle-bone, and
any other projections likely to injure the dumpling. Sprinkle it well
with ground pepper and some salt, and confine it securely in the
pastry, closing all joinings with the aid of a
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