Dainty dishes for Indian tables ...





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DAINTY DISHES
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INDIAN TAHI/KS.
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THE HEW YD»K
PUBLIC LIBRAEY
S19774B
ASTOB, L8N« AMD
HLDEN WnWDAOCIONS
J 1946 L
CALCUTTA,
TRINTED BY W. NEWMAN & CO., AT THE CAXTON TRESS,
I, MISSION ROW.


PREFACE.
The cordial reception with which "Dainty Dishes" has
been recejved may be taken as a proof that such a work
was needed by English residents in India. In preparing a
second edition for the press, the Author has, at the sugges-
tion of numerous friends, added two new chapters on Curries
and Pelaus, giving a few simple recipes. The subject,, how-
ever, is a large one to deal with, and scarcely comes within
the scope of the present work. A few other recipes have
been added, and some errors which had crept into the first
edition have been corrected.
June, 1S81.





PREFACE TO THE FIRST EDITION.
It is with some diffidence we add another to the long
list of existing Cookery Books, in the face of the fact that
the amount of teaching would already seem to be out of all
proportion to the progress made in the art. Where Franc-
atelli, Soyer, Miss Acton, and a host of others have spoken
in vain, what hope is there for a new teacher, unless indeed
he be the pioneer of a new path up the hill of difficulty?
And this is in truth our claim to be heard, that the present
work contains an element of success in which its predeces-
sors have been wanting. The principal stumbling block in
the way of teachers has hitherto been the impossibility of
relying on the memory of their cooks to retain the numer-
ous; ingredients and often complicated processes of a variety
of dishes of which they have no record. It seemed to us
that this obstacle would be removed by the possession of a
Cookery Book which our cooks could read, in which they
could find a simple clear account of the dishes they have
to make, instead of being as heretofore dependent on a
garbled, inaccurate, vague vtv& voce translation.
It was at first suggested to us to translate one of the
many existing Cookery Books instead of compiling a new
one, but we found they contained much that was useless
for India, and that moreover, as a rule, the recipes were so
carelessly written, and pre-supposed so complete a mastery


iv PREFACE.
of his art in the learner, as to be practically useless. Both
these defects we have striven to avoid, and while confining
ourselves almost entirely to the preparation of European
dishes, (in making which our cooks seem to us peculiarly
unskilful) we have endeavoured to provide a great variety,
all of them within the means at the disposal of an ordinary
Anglo-Indian establishment.
A good deal of attention has been devoted to the pre-
paration of vegetables, eggs, macaroni, &c, as dishes
composed of these ingredients do not, we think, occupy
the place they deserve on our dinner tables. People, as
a rule, scarcely realise how agreeably a diet in which meat
now plays too important a part may be varied by the
introduction of vegetable and farinacious food, especially
during the hot weather.
It may be objected that as many cooks cannot read, the
Urdd copy of this work will avail them nothing, but in all
households some member will be found possessing the
necessary accomplishment who will be glad to display it
for the benefit of his brethren.
One other difficulty which lies in the way of reform in
our cuisine is the painful fact that, with most cooks, lining
their own pockets is to them a matter of far greater
importance than the excellence of the dishes they are
called on to make. One means of doing this, which finds
special favour in their eyes, is to use half the ingredients
named in the recipes, and to write down the full amount
in the bill.
The only way to meet this difficulty is to face the fact
that a certain percentage of his master's money will surely
find its way into the cook's pocket, and therefore it will


•••,"— \PREFACE. v
be wise to allow him a certain latitude in the matter of
prices, which will leave him at liberty to do justice to the
recipe, and deliver him from the temptation to ruin our
entrees by a fatal curtailment of eggs and butter.
It will be found a good plan to practise new dishes at
your daily dinners tHl they are perfected. It flurries the
cook to task him with experiments when you have a dinner
party, and he will be likely to fail even in the dishes which
he understands if he is anxious about the results of first
efforts.
Good dinners are not achieved by lavishing money, but
by bestowing care on their preparation, and the result
will be proportioned to the attention given to each parti-
cular dish, and the careful working out of every detail.
Good, wholesome food, daintily prepared, is one of the
minor luxuries which oil the wheels of life, and we shall
be well pleased if this book brings it within the means of
those who, while appreciating its value, have, from various
causes, been unable to procure it till now.
i879.





CONTENTS
Page.
General Directions and Remarks ...
I
Kitchen Utensils
7
Weights and measures ...
8
Sauces, Condiments, and Pickles ...
9
Curry Powders
22
Flavourings ...
«3
Soups, Broths, &c.
.. 25
Fish ...
44
Beef...
.. 56
Second Dressings or Beef
.. 65
Lamb
68
Mutton
75
Entrees ok Mutton
• 83
Second dressings ok Mutton
•• 87
Veal...
91
Pork...
106
Poultry
.. 114
Game
•• 137
Curries
151
Pelaus
• 157
Vegetables
.. 162
Salads
195
Eggs...
.. 199
Omelets
.. 207
Macaroni Cheese, Savoury Rice, Toasts, &c...
210
Milk, Cream, Cream-Cheese, Custard
.. 228
Pastry, Tarts, &c.
■■ 233
Sweet Omelets, Souffles, Fritters, and Pancakes
„ 246


CONTENTS.
Boiled and Baked Puddings
. 257
Sweet Dishes for Entremets
. 306
Creams, Blanc-Manger, and Jellies
326
Preserves, Compotes, &c.
• 344
Cakes
• 364
Bread
• 384
Dessert Dishes, Dried Fruits, Confectionery
. 387
Ices ...
• 397
Coffee, Tea, Chocolate ...
. 400
Drinking Cups, Syrups, Liqueurs, &c.
403
Items for Invalids
. 415
Menus
. 422
Index
429
Advertisements



GENERAL DIRECTIONS AND REMARKS.
In order that the dishes prepared should be good, it is
absolutely necessary that all the ingredients should be good
and fresh, otherwise the result will not be satisfactory.
All the cooking utensils should be scrupulously clean, and
the degchees should be tinned at least once a month, or if
possible every fortnight.
The minutest directions have been given and often re-
peated several times, and all the quantities most carefully
apportioned, in order that even an inexperienced cook need
feel no doubts as to the result of an experiment.
In many instances when cream is not attainable, such as
in sauces, soups, &c, fresh goat's milk, with the yolk of an
egg beaten up in it, will be found to answer equally well.
When herbs cannot be procured fresh, they can always
be purchased dried in bottles at the English store-shops.
The following is a list of stores, which should always be
kept in readiness as they are required for all dishes.
Loaf sugar, moist sugar, sifted loaf sugar, whole pepper,
ground pepper, black and white, cayenne, mustard, fine
salt, soy, anchovy sauce, Harvey sauce, tomato sauce,
chutney, mushroom ketchup, capers, pickles, vinegar, Lucca
oil, Tarragon vinegar, Chilli vinegar, all kinds of herbs in
bottles, and Parmesan cheese.


2 DAINTV DISHES FOR INDIAN TABLES.
We would also strongly recommend our readers to pro-
cure Cre-fydd's sauces, sold by Crosse and Blackwell, one
of which, Casureep, supplies the place of all other seasoning.
Moulds.—Moulds must be dipped into cold water before
putting either jelly or cream into them; and when
about to turn out the contents they must be quickly-
dipped into hot water and wiped dry.
Vanilla Sugar is made by keeping six sticks of vanilla in a
glass jar with a stopper filled with sifted loaf sugar. Thus
it will always be ready for use, and is better for flavouring
than either .the sticks themselves or the essence.
Tea to be good, requires three teaspoonsful to a breakfast
cup. Coffee one ounce (}4 chittack) to a coffee cup. To
make them good the water must be perfectly boiling.
In Soups where ham is not available, the root of a salted
boiled tongue may be substituted, and in forcemeats,
&c, some slices of tongue may be used instead.
Garlic, though indispensable to good cookery, has a most
disagreeable flavour when too much is used, therefore
the directions about rubbing the bottom of the cooking
pot with it must be strictly adhered to.
Baked Flour.—Put one pound (two chittacks) of fine flour
into a soup plate and bake in a cool oven until it is
quite dry, but not colored; when cold, pound it and
put it into a glass jar; tie it over with paper, and
keep for use when directed.
Dried or prepared Crumbs.—Put some bread on a sheet of
paper, place it in a cool oven, and let it remain until per-
fectly dried through. Divide the crust from the crumb
and pound them separately till in a very fine powder.
Put them into jars, and keep them in a dry place.


GENERA!. DIRECTIONS AND REMARKS. 3
The white crumbs are used for sweetbreads, cutlets, fried fish,
puddings, &c. The brown crumbs are to be used for
hams, bacon, coloring broth, &c. Any pieces of bread
then left should be baked daily as the bread should not
be stale, and should be pounded twice or thrice a week.
Burnt Sugar for coloring Soups, 6rc.—Put J of a It), (two
chittacks) of sifted loaf sugar into a small iron
saucepan (untinned), and place it over the fire to bake
until it becomes black, but not crisp like a cinder; add
a pint (ten chittacks) of water, and simmer till the sugar
dissolves and the water is reduced to htdf a pint (four
chittacks), strain through a cloth, and when cold bottle
and keep for use. Great care is required in flavoring
not to put too much, and it must be used by drops
until the desired result is attained.
Black Onions for Sou/is, ire.—Peel six large onions and put
them on a tin dish. Knead together J of a lb. (four chit-
tacks) of salt butter and J of a lb. (two chittacks) of
moist sugar; divide it into six equal parts and place
one on each onion. Put them in a slow oven and bake
until they are black through, but not burnt crisp.
Baste them frequently with the liquor; when done,
put them in a pie dish and keep for use. These
onions give a finer color to soup and gravy than any-
thing else; they also impart a good flavor.
Spinach greening for Sauces.—Take two handsful of spinach,
wash it, and put it met into a mortar; pound it to a
pulp, and then pour all the contents of the mortar into
a strong cloth, which two people, one at each end, must
twist opposite ways to wring out all the juice. Pour the
extract into a small stewpan and set it over the fire;


4 DAINTY DISHES FOR INDIAN TABLES.
when it curdles scrape it out with a spoon and lay it
on a sieve that the water may drip off. Place it in a
covered basin and keep in a cool place till wanted.
Quenelle forcemeat of Veal.—-Take 1 lb. of lean white veal
cut from the leg or chump end; scrape it with a
knife; pound and rub it through a wire sieve upon a
plate. Take 12 oz. of this, and put it in a mortar.
Steep 8 oz. of the crumb of a new loaf in tepid water
and wring it in a cloth to extract the water; place it
in a degchee with £ of an ounce of butter and a
saltspoonfufc of salt, stir it over the fire with a wooden
spoon until it ceases to stick to the stewpan and
becomes a smooth paste; then put it beween two
plates to cool. When it is cold put it into the mortar
with the veal and 6 oz. of butter, and pound well to-
gether; then add the yolks of five eggs and the whites
of three, two tablespoonsful of good white sauce, (see
Sauces No. 2), one teaspoonful of salt, and one salt-
spoonful of white pepper. When these ingredients
have all been well mixed by pounding, take the
whole out of the mortar, put it into a basin, and keep
it on ice or in a cool place until required for use.
The Liquor in which beef or mutton are boiled should be
reserved in uncovered earthen pans for soups. (See
Economical Soup.) The milk in which fowls, rabbits,
&c, are boiled should be reserved for white sauces.
Curry Rice.—Take \ lb. of Patna rice; wash it in three
changes of cold water; let it stand in the last for half
an hour. Pour off the water, and put the rice into a
Note.—All varieties of quenelle forcemeat are to be prepared in the
same way using for the different varieties the fillets of fowls,
pheasants, pea-fowl, partridges, snipe, hares, rabbits, &c, using exactly
the same proportions.


GENERAL DIRECTIONS AND REMARKS. 5
degchee and cover it to the depth of two or three inches
with cold water, add a teaspoonful of salt and boil
quickly for twenty minutes. Then dash in a cup of
cold water, take it off the fire instantly and put it on a
sieve before the fire or in the oven with a dry cloth or
a sheet of brown paper over it. Leave it for seven
minutes and then serve as directed.
Recipe for preserving Vegetables.—The vegetables which pre-
serve best are French beans, carrots, and broad benns;
green peas, asparagus and cauliflower are more diffi-
cult to preserve, and require more careful dressing when
opened to conceal a certain tinned flavour which is
almost always noticeable, though this can be got rid of
by rinsing them for a second in scalding water before
preparing them for the table. The process of preserv-
ing, then, is as follows: In the first place, the tins
in which the vegetables are to be preserved must
be most carefully cleaned, being boiled in soda and
water the day before they are used, and perfectly dried.
The vegetables are prepared just as they would be if
they were going to be cooked for the table; they are
then thrown into boiling water, slightly salted, and are
boiled till they are almost but not quite as tender as
they would be if they were to be eaten at once. They
are then lifted out of the saucepan with a cullender (or
sieve-spoon) and laid in the tins, which are filled within
an inch of the top. The tins are then filled to the
top with some of the water in which the vegetables
were boiled. The same tin can be used over and over
again, but a new cover must always be provided. The
cover must be soldered on; and, as each tin is ready, it


0 DAINTY DISHES FOR INDIAN TABLES.
is placed in a large pan of boiling water, so that the
tins are quite immersed. They must be left in the pans
for 10 minutes, and this will test whether they are
quite air-tight or not. If they are not wholly air-tight,
small bubbles of air will rise to the surface; and when
this is the case, the tin must be taken out and carefully
examined and the weak spot soldered: then the tin
must be tested again, and must be examined and re-
paired until no more air bubbles rise and it is quite
air-tight. The tins are then set aside to cool down
gadually; and when they are quite cold, they may be
packed in cases and deposited in a cool, dry place till
wanted. Every now and then, as may be expected in
spite of all precautions, it will be seen within the first
fortnight that on one or two of the tins the covers bulge
and rise. This shows that the covers were not air-tight,
and the vegetables contained in them are useless and
can be thrown away. If, however, this process does
not take place after a few weeks, the tins are perfect
and may be kept for two years or even longer. It is
quite easy to grow mushrooms in any quantity, and
they can be preserved in the same way. They form a
most palatable and wholesome dish, and it is difficult
to understand why they should be imported year after
year at great cost, when the means of growing them is
so simple and so inexpensive.
We should strongly advise every one to have a little iron
stove with an oven, such as can be procured at Roorkee or
from England, as it is very difficult to regulate the heat of the
common ovens found in an Indian Kitchen, and it is almost
impossible to make light pastry except in a good oven.


GENERAL DIRECTIONS AND REMARKS.
KITCHEN UTENSILS.
i Large Iron Fish Kettle or
Ham Boiler.
6 Copper Stewpans with
covers, of various sizes.
2 Copper Saucepans or Saute-
pans.
3 Iron Saucepans
3 Frying pans, (i enamelled
for Omelets).
2 Iron Spits for roasting.
i Brass Pestle and Mortar.
i Marble „ „
i Tin Dripping Pan.
i Basting Ladle.
i Meat saw.
i Chopper.
6 Wooden Skewers.
6 Plated „
2 Cook's Knives.
6 Forks.
i Roasting Fork.
i Fluted Gridiron.
i Fish Slice,
I Egg „
i Iron Tea Kettle.
I Small Block-Tin Kettle.
i Wire-frying Basket.
I Box of plain round Cutters,
i Grater.
i Small Grater.
6 Iron Spoons.
6 Wooden „
1 Flour Dredger.
2 Block-Tin Gravy-strainers,
i Dozen Tartlet Pans.
2 Block-Tin Jelly Moulds.
1 „ „ Cake Mould,
i Egg Whisk.
2 Hair Sieves.
1 Wire „
i Cullender.
i Tannery Cloth.
i Jellybag and Stand.
i Weighing Machine with
Weights,
i Steak Tongs,
i Biscuit Forcer,
i Wire Drainer.
Some Larding Pins.
„ Coarse Earthen-ware
Bowls.
„ Enamelled Cups, Plates,
and Bowls.
2 Boards, one for chopping
on, one for pastry.
2 Rolling Pins,
i Camp Oven.
I Dutch „
We would in addition strongly recommended to every household
Captain Warren's Cooking Pot for making Soup, cooking Vegetables,
and steaming Puddings.


DAINTY DISHES EOK INDIAN TABLES.
WEIGHTS AND MEASURES.
We append a tabic of the Weights and Measures used in
this volume:—
equal to
2}, tolahs
2 oz. or 5 tolahs
16 oz. or 8 chittacks „
2 pounds „
40 seers „
1 quart „
20 oz. or 4 soup ladles ,,
8 tablespoonsful „
1' » » >)
1 dessert „ „
1 tea „ „
1 cayenne „ „
1 oz.
1 chittack.
1 pound.
1 seer.
1 maund.
2 pints = 1 sr.
1 pint.
1 ladle.
|oz..
1
f oz.
I oz.
1 grn. (the 60th part of a
drachm.)
An ordinary tumbler holds about -J pint.
When the term "gill" is used, it may be understood
to mean a quarter of a pint.



AS
SAUCES, CONDIMENTS, AND PICKLES.
1.—White Bechamel Sauce.
Put the flour and butter into a degchee, and knead to-
gether with a wooden spoon;
add the vegetables cut into slices,
the pepper and salt, and moisten
with the milk. Stir over a clear
fire while it boils sharply for
twenty minutes, taking great care
to stir all round the edges and the bottom so that it does
not burn, then strain through a hair-sieve or coarse cloth
and place in a basin for use.
ingredients.
4 oz. flour
2 oz. butter
1 onion, 1 bunch of parsley
1 small carrot
y2 head of celery
1 leaf of bay and thyme
1 teaspoonful of salt
1 saltspoonful of white pepper
1]4 pint of milk
2.—White Sauce.
( Two ways.)
Boil the milk with the mace and lemon peel; beat the eggs
with the cream. Strain the milk
and pour it by degrees into the
eggs and cream, beating all the
time; then pour into a small
saucepan and stir until it thick-
ens. Serve immediately.
Boil the milk ; knead the butter with the flour and stir
into the milk; boil ten minutes, add the cream and serve
at once.
B
ingredients, No. 1.
j4 pint of new milk
l/z 1nch of mace
2 inches of thin lemon peel
The yolks of 2 eggs
1 gill of good cream
ingredients, No. z.
3 oz. of fresh butter
1 tablespoonful of baked flour
% pint of milk
2 tablespoonsful of cream


IO
DAINTY DISHES FOR INDIAN TABLES.
3.—Bread Sauce.
Put into a small saucepan the bread crumbs, onion, pep-
per corns, cloves, salt, and milk;
boil gently for twenty minutes
stiring constantly, then rub
through a fine sieve or cloth;
cover and let it stand for an
hour, put it back into the sauce-
pan, stir in the butter or cream and serve at once in a
tureen.
ingredients.
3 0z. of bread crumbs
1 good sized onion
3 peppercorns
2 cloves
% saltspoonful of salt
% of a pint of new milk
1 oz of f1esh butter, or
2 tablespoonsful of cream
4.—Onion Sauce.
Peel and slice the onions and boil for ten minutes, drain
and put them into a small deg-
chee with the butter and flour;
mix well, add the milk, pepper,
and salt, stir over the fire for
ten minutes, add the cream and
serve at once.
ingredients.
6 large onions
2 oz. of flour
2 oz. of butter
1 pint of milk
1 saltspoonful of salt
1 saltspoonful of pepper
1 tablespoonful of cream
5.—Soubise Sauce.
Peel and slice the onions, and put them into a degchee
with the butter, pepper, and salt;
cover and stew very slowly until
the onions are dissolved, but
they must not be allowed to
color. Add the flour, the pota-
toes, and the milk, stir over the
fire for fifteen minutes, rub through a seive or coarse cloth
and keep hot in a covered degchee until used according
to directions.
ingred1ents.
8 large onions
2 oz. of butter
1 teaspoonful of salt
1 saltspoonful of pepper
4 oz. of flour
2 fresh boiled mealy potatoes
1 pint of milk


SAUCES, CONDIMENTS, AND PICKLES. II
6—Maitre d'Hotel Sauce.
Put the Bechamel sauce in a small degchee, and when it
,. . is hot stir in the butter, pars-
ingrea1cnts. '*
i gill of Bechamel. (No. 0 ley, pepper, salt, and lemon
2 oz. of fresh butter' , ,
1 tabiespoonfuiof-chopped parsley juice; boil five minutes and
1 teaspoonful of salt
1 saltspoonful of pepper ServC
1 teaspoonful of lemon juice
Note.—If no Bechamal Sauce is prepared, use instead the same
quantity of milk in which the bones of a fowl have been boiled for half
an hour, and knead 2 oz. of butter and I oz. of flour into it. Boil ten
minutes until quite thick, and then proceed as with the Bechamel.
7.—Melted Butter.
Knead the butter and flour in a small saucepan, add the ,
ingredients. water, pepper, and salt, and stir
2 oz. buttar - over the fire till it thickens, but
1 oz. flour, .... m.
1 gill of water- do not let it boil. Then stir 1n
1 saltspoonful of salfc •
% ., „ .. PePPer . a bit of butter the size of a
walnut, or the yolk of an egg.
Note.—A gill of milk may be substituted for the water.
8— Melted Butter.
(Another way.) ,
Mix the flour into the butter with a knife until it is perfect-
ingredhnts. ly incorporated with it; put it
^tlbiesrSfui "f Arrowroot, or into a small saucepan with the
A£u7aggin°oUfr milk or water salt and pepper, and milk or
1 M,'spo°" u ° Sit*' water, and stir it always one way
until it presents the appearance of thick cream, but be
careful not to let it boil.
9.—Melted Butter for Vegetables.
Prepare as No. 8, but at the moment of serving add the
yolks of two eggs and two teaspoonsful of lemon juice.


12 DAINTY DISHES FOR INDIAN TABLES.
10.—Mayonnaise Sauce.
When the eggs have been boiled quite hard and are cold,
ingredients. pound the yolks in a mortan
'rLwhydkgsWledhard and add whilst pounding the
3 teaspoonsful of salt ,, . . j
1 „ „ of dry mustard salt, mustard, and cayenne, and
1 grain of cayenne . , ., .... ..
12 tabiespoonsfui of Lucca oil the beaten yolks. When well
2 ,, Tarragon vinegar
4 ,, BVench vinegar mixed stir in drop by drop, first
all the oil, and then the vinegar. Care must be taken to
stir all the time and always the same way. Cover the
mortar and let it stand in a cool place for three hours, or
on ice for one. The excellence of this sauce depends on
the making, and it should look like rich smooth cream.
The quantities given are sufficient for a Mayonnaise for
eight or ten people.
11.—Mayonnaise Sauce.
(Anothet way.)
Beat the yolks of the eggs; then stir in the oil (always one
ingredients. "^ dWp b? drop= lhm tllC
3 yolks of eggs vinegar, and continue stirring
6 teaspoonsful of fresh oil
3 of white vinegar until the sauce looks like thick
A l1ttle parsley
some chopped eschalots cream; add the eschalots and
A p1nch of pepper (wh1te)'
1 saitspoonfui of salt parsley (chopped ?s fine as pos-
sible) and the pepper and salt.
12.—Tartar Sauce.
This is made in the same way as Mayonnaise Sauce, only
the proportions of the eggs are eight boiled to four raw ones,
and when about to serve add a teaspoonful of finely chop-
ped chives, green onions, or shalot, and a teaspuontul of
chopped gherkin.


SAUCES, CONDIMENTS, AND PICKLES. 13
13.—Horse Radish Sauce.
Grate the horse radish, put it into a basin, and blend it
.. , with the cream, add the vinegar,
ingred1ents. °
2 tabiespoonsfui of grated horse salt, and mustard, and hold it
radish
4 tabiespoonsfui of cream over the fire till it thickens,
3 dessertspoonsful of vinegar
1 teaspoonfui of salt stirring it all the time, but on
1 dessertspoonful of made mus-
^d no account let it boil. Then
serve in a sauceboat.
14.—Dutch Sauce.
Put the raw yolks, the butter, cream, pepper, salt and
i^redients. vinegar into a small saucepan,
2 oz."of°buuegrS and place this within a degchee
]4 1iill of cre;1m • ', r 1 , L^
rsaitspoonfui of salt containing one pint of hot water.
1 of pepper . . - , ,. . .
1 teaspoonfui of elder vinegar Pllt It On the fare and WtllSk It
briskly either with a wire whisk or a small wooden spoon
till it thickens and looks like rich yellow cream. Great
care must be taken that the sauce does not curdle, and
therefore the fire must not be too fierce. If however it
should curdle, add the yolks of two more eggs, or a desert-
spoonful of white sauce.
15.—Celery Sauce.
Thoroughly cleanse the celery and slice it very thin;
ingredients. put it mto a degchee with the
4 heads of celery salt, pepper, butter, and the
1 saltspoonful of pepper
1 teaspoonfui of salt sliced onion; cover the degchee
4 oz. of butter
1 onion, sliced and set it on a slow fire to stew
4 oz. of flour
1 pint of milk until the celery is dissolved, but
not colored. Then add the flour and milk; stir over the
fire and let it boil for twenty minutes, then rub through a
sieve or coarse cloth, and keep in a small degchee ready for
use as directed.


14 DAINTY DISHES FOR INDIAN TABLES.
16.—Oyster Sauce.
Take off the beards and put the oysters into a basin
ingredients. of cold water with the lemon-
^oznofKr* juice. Boil the beards in the
1 oz. of flour .. . , c
1 gill of cream for milk) liquor with a grain of cayenne
1 teaspoonful of lemon-juice . . , ,
1 grain of cayenne for ten minutes, knead the
butter with the flour and mix into the liquor, stir in the
cream, drain the oysters, put them into the same, boil
five minutes, and serve at once.
17.—Apple Sauce.
Peel, core, and slice the apples, and put them into a
ingredients. small saucepan with the sugar,
1 SzPofb.noist sugar lemon, butter, and water; stew
The rind of half lemon , r. .,,
A piece of butter (the size of a OVCr a SlOW fire till ClUlte in a
1 gin of water pulp, rub through a sieve of
coarse cloth, and serve very hot.
Note.—This Sauce can be made with preserved apples.
18.—Green Sauce.
(For boiled Chicken or boiled Mutton.)
Put the milk into a saucepan; knead the flour with
,. . the butter and stir into the
ingred1ents.
1 cupful of spinach greening milk; then add the lemon-
1 teaspoonful of lemon-juice
1 „ of sugar juice, sugar, salt, and pepper,
\i pint of the milk 1n which the . ° ' '"'
first has been boiled boil for ten minutes, carefully
1 saltspoonful of salt'
t ,, of pepper stirring until it thickens; then
2 oz. of butter'
1 oz of flour. add the greening and serve,
poured over the fowl or mutton.
This is a most excellent sauce, and may also be eaten
with boiled lamb.


SAUCES, CONDIMENTS, AND PICKLES.
'5
19.—Ketchup Sauce.
(For Steaks and Mutton Chops.)
ingredients.
1 claret glass of red wine
1 „ „ of ketchup
1 piece of butter (the size of a
walnut)
1 saltspoonful of pepper
1 teaspoonful of vinegar
Stir all the ingredients together
over the fire for 5 minutes, and
serve, poured over the steak or
chops.
20.—Sauce Appetissante.
Work the sugar into the mustard, then add all the other
ingredients one by one, stirring
all the time. When they are
well blended put the sauce into
a degchee; put in any slices of
cold meat and let it cook till hot,
ingredients.
1 dessertspoonful of mustard
1 ,, ,, of sugar
2 „ ,, of Harvey's
sauce
1 teaspoonful of shalot vinegar
1 tablespoonful of claret
but not boil. Then serve.
21.—Butter Sauce.
(For kidneys and broiled meat.)
ingredients.
4 oz. of butter
1 saltspoonful of salt
1 ,, ,, of pepper
2 teaspoonsful of chopped pars-
ley
1 „ „ of lemon juice
1 grain of cayenne
Mix all the ingredients well
together, and keep an hour in
a cool place. Then serve in a
sauceboat.
22.—Sauce for cold Pheasant.
ingredients.
small shalot
teaspoonful of mustard
,, of oil
,, of vinegar
,, of ketchup
saltspoonful of salt
Chop the shalot as fine as pos-
sible, add all the other ingredi-
ents, one by one, mix thoroughly,
and serve in a sauceboat.


l6 DAINTY DISHES FOR INDIAN TABLES.
.
23.—Cream Sauce.
Boil the milk with the mace; beat the yolks and add
them to the milk while it is hot
ingredients. . . ... . , -
K pint of milk but n0t b0lllng; Stlr 0Ver tlle fire
volksoflvv^ggs till it is as thick as cream, then
3tablespoonsfulofcream ^^ i^ a bas;n. M& ^^
tablespoonsful of cream, stir in quickly. Serve as directed.
Note—Small mushrooms added to this sauce are a great improve-
ment. In this case fry them in butter for five minutes.
24.—German Sauce.
(For Asparagus or Seakale.)
Mix the baked flour and the cream; stir it over the
fire until it begins to thicken;
ingredients.
, ,abieSpoonfui of baked flo„r then add the yolk of the egg
^voik °f cream beaten, the butter, pepper, salt,
*pmch°ofbwhfte pepper and vinegar; stir until well mixed,
1 teaspoonful of white vinegar ana Serve.
25.—Maitre D'Hotel Butter.
ingredients. Put all the ingredients into a
, ^nw'of finely chop, small basin, stir them well to-
% teatjSoSu'of finely chopped gether with a spoon, and keep
% saT^oonfui of salt in a cool place until required for
V of pepper ,. ,
The juice of one lemon Use as directed.
26.—Anchovy Butter.
Clean the anchovies; split them and take out the bones,
pound them in a mortar with
ingred1ents. l
6 anchovies aii the other ingredients, rub
2 oz. butter
\ &,spyoTM of anchovy through a sieve, and use as
MUCt directed.


SAUCES, CONDIMENTS, AND PICKLES. IJ
27.—Epicurean Butter.
Take a large handful of tarragon, parsley, chervil, and
ingredients. chives in equal proportions; par-
iiSfey0" b0'1 and squeeze in a cloth; add
chWesS the anchovies, (cleaned), the
6 anchovies 1 1 , Tl
t tabiespoonfui of capers capers, sauce and butter; put all
1 ,, of Oude sauce ., , j. • .
4 oz. butter the 1ngredients into a mortar,
pound thoroughly, rub through a sieve and use as directed.
28.—Tomato Sauce.
Put the sauce and vinegar into a small degchee; knead
ingredients. the butter with the flour, and
I SS££*MS: ^ir it into the sauce for five mi-
U ^fTeshbu™"our nutes. Serve as directed.
29.—Parsley Sauce.
Chop one handful of parsley fine, and boil three minutes;
drain and put it into melted butter or any other white
sauce. (See Nos. r, 2, 7, 8.)
30.—Tapp Sauce.
Pound the first seven articles until they are well mixed,
, ,. , then stir in the vinegar and lime-
ingrea1ents. °
Green mangoes, 8 oz juice. Put it into jars, cover
Salt, S oz ...
Red chill1es, 4 oz them and put them in the sun
Chilli vinegar, 1 gill
Moist sugar, 8 oz every day, after which stir them
Ra1s1ns, 8 oz '•"
Green ginger, 6 oz well and cover again. Do this
3 bottles of v1negar a
1 pintofiimejuice for a month, then strain through
coarse muslin and bottle for use.
The remainder makes excellent chutnee.
c


l8 DAINTY DISHES FOR INDIAN TABLES.
31.—Ne-plus-ultra Chutnee.
Wash and dry the mustard seed in the sun; then gently
ingredients. bruise to remove the husks.
Moist sugar, = seers Slice the ginger, garlic, and chil-
Green'ginger, 1 ," lies very thin. Boil the sugar to
Mustard seed. I „ 1 1 . .1
Raisins, 1 „ a syrup, peel and cut the mangoes
Dried chillies with . , . ., ,
the seeds extracted 1 „ into small pieces and boil them
Good vinegar, 4 bottles .
Unripe mangoes 55 in the vinegar of three bottles;
then stand till cold. Mix all the ingredients together and
add the remaining bottle of vinegar. Then bottle for use.
Note—Should the Chutnee become dry at any time, add a little vin-
egar to moisten it.
32.—Mushroom Ketchup.
Put the mushrooms and salt into an earthen pan, stir
ingredients. together and let them stand
°Kib'off ™i"shroon,s' twelve hours. Then drain off the
yJotrSJ^l^^ "q^r by pressing it through a
?odovesutm'gbruised' sieve. Add all the ingredients,
1 saltspoonful of allspice , ,. . , ,_ t1 , ,
1 teaspoonfui of whole pepper except the claret, put the whole
6 corns of long pepper . , , j u -i 1 1
1 blade of mace into a degchee and boil slowly,
I small onion , . . r , r
1 piece of garlic, the size of a pea skimming frequently for tWO
2 inches of horse radish, chopped
2 glasses of claret hours. Then boil fast for twenty
minutes, skimming constantly. Pour the ketchup into a
earthen pan, and when quite cold strain it, add the claret,
and bottle it. Cork it closely, and keep two months before
using it.
33.—Pickled Walnuts.
Boil three pounds of salt in two gallons of water for ten
ingredients. minutes, pour it into an earthen
Io^.offsairgwa'nutS pan, and when cold put in the
! oz.1'o°fn£fuiscdbgingernegar nuts and let them remain twelve


SAUCES, CONDIMENTS, AND P1CKI.FS.
to
itrr&wn tf Pxtud n mimmts. hows; then pour off the brine,
* iiades <j[ bbcc (braised) ,
*> oc« add some fresh made in the same
% et of pepctercoros a
K ot of muni seed manner and proportions, and let
■ oV*eof garbc
**»!<» it stand twelve hours longer.
Drain off the brine and lay the walnuts in the sun until they
turn black; turn them frequently. Boil the vinegar with
all the other ingredients; place the walnuts in large jars;
pour the vinegar over, boiling hot; put an equal quantity of
the spice into each jar, and when cold tie them down and
keep for three months before using.
34.—Tomato Sauce.
The tomatoes must be ripe, and gathered in dry wea-
ther. Wipe them with a soft
cloth and slice them; peel and
slice the onions, the shalot and
garlic; put them into a degchee
with the spices and vinegar;
skim and stir frequently and
simmer for two hours. Add the ale and boil moderately fast
for half an hour, or till the sauce thickens. Rub the whole
through a coarse hair sieve, or cloth, and then through a
fine one; put it into dry wide-mouthed bottles, and when
cold cork tightly and seal over the top.
Ingredients,
14 Its. of tomatoes
4 Spanish onions
2 ounces of shalot
& of an or. of garlic
1 „ „ of mace
3 „ .» of bruised ginger
3 drachms of cayenne
1 quart of good vinegar
1 ,, of strong old ale
35.—Sauce for cold Fish.
Ingredients*
1 teaspoonful of £? mus- All these put in the order in
x " of black pepper which they are enumerated and
2 tabiespionsfui of oil" well mixed. Serve in a sauceboat.
1 ,, of vinegar
1 dessertspoonful of sherry
r


20
DAINTY DISHES FOR INDIAN TABLES.
36.—Another Sauce for cold Fish.
ingred1ents.
2 yolks of eggs (boiled hard)
% teaspoonful of black pepper
% 11 » salt
J4 ,, „ red pepper
1 „ ,, made mustard
1 „ ,, chopped parsley
and chives
J£ ,, ,, anchovy sauce
3 tablespoonsfui of oil
1 dessertspoonful of vinegar
1 ,, of Tarragon vi-
negar
All the ingredients to be well
mixed, always stirring one way,
and poured over the cold fish as
directed.
37.—Oxford Brawn Sauce.
Ingredients*
1 tablespoonful of brown sugar
1 teaspoonful of made mustard
1 saltspoonful of salt
% „ of pepper
2 tablespoonsfui of very good oil
a „ of vinegar
Mix well and serve with
brawn, calfs-feet, or any cold
meat.
38—Christopher North's Own Sauce.
ingredients,
1 saltspoonful of cayenne
(powdered)
% „ of salt
1 small deserts poonful of
pounded sugar
1 tablespoonful of strained
lemon-juice
2 oz. of Harvey's sauce
1 teaspoonful of mushroom
ketchup
3 tablespoonsfui of port wine
A few drops of garlic, or
eschalot vinegar may be
added if liked
Put all these ingredients into
a small basin; mix them well.
Put the basin into a saucepan
of boiling water to heat it; mix
it for some hours before it is
served, and then use as directed.
39—Chutney Sauce.
Mince the raisins, tamarinds and garlic quite fine. Boil
the apples in half of the vinegar
till they are a soft pulp. Boil
the sugar in the rest of the vin-
egar till in a clear syrup. When
these are quite cold, mix the
ingredients.
1 lb. of new raisins, stoned
1 lb. of tamarind, ,,
3 oz. of garlic, peeled
3 lbs. of sour apples peeled,
cored, and sliced
1 lb. of coarse brown sugar
2 quarts of vinegar
% lb. of salt


SAUCES, CONDIMENTS, AND PICKLES. 21
ingredient,0/Chutne, Sauce. whole of the ingredientS tOge-
% of an oz. cayenne
2 oz. of ground ginger ther and stir well with a wooden
3 oz. of yellow mustard-seed,
poinded spoon. Put the mixture into
wide-mouthed bottles, cork them closely, tie bladder over
the corks, and place the bottles in a warm closet near the
fire for three weeks; turn the bottles every day. Keep for
six months before using, and serve with curries.


DAINTY DISHES FOR INDIAN TABLES.
CURRY POWDERS•
Calcutta Curry Powder.
i . teaspoonful of turmeric.
1 tablespoonful of coriander-seed.
1- „ „ poppy-seed.
Yz teaspoonful of ginger.
% „ „ red chilli.
y2 „ „ cummin-seed.
The seeds should be of the finest quality, well dried,
pounded, and mixed.
Madras Curry Powder.
2 drachms of turmeric.
4 chillies.
2 grains of mustard-seed.
2 drachms of coriander-seed.
2 grains of cummin-seed.
2 drachms of poppy-seed.
Pound and mix.
Mr. Arnott's Curry Powder.
8 oz. of turmeric.
4 „ „ coriander-seed.
2 ,, „ cummin-seed.
2 „ „ Fcenugreek-seed.
Y* , , , , cayenne.



SOUPS, BROTHS, &c.
1—Stock No. 1.
Four Quarts.
Rub your degchee six times across the bottom with
garlic. Put in the beef and a
pint of water; let it stand by
the fire an hour, then add all
the ingredients. Simmer and
skim frequently for six hours.
Strain through a fine hair sieve
(or a coarse cloth) which has been
dipped in cold water into an earthen pan (uncovered), and
when cold remove the fat.
Note.—In India the stock should be made every day, therefore
judgment must be used as to the quantity required.
ing redients.
Garlic
10 lbs. fresh-killed shin-of beef
1 pint of water
24 of a lb, lean ham
3 onions, 3 carrots
A small head of celery
4 cloves, 6 allspice
10 peppercorns
A large black onion, {see page 3)
A tablespoonful of brown sugar
A teaspoonful of mustard
A teaspoonful of salt
2—Stock No. 2.
Four Quarts.
Put all the ingredients into a degchee, simmer gently
and skim frequently for six
hours. Strain through a fine
hair sieve (or a coarse cloth) that
has been dipped in cold water into
an earthen pan (uncovered), and
when cold remove the fat.
Note.—Two fresh truffles will be found a great improvement to both
stocks.
D
ingredients.
1 knuckle of veal (7 lbsj
A cow heel
A fresh-killed old fowl
A turnip, 2 onions
A lettuce, 1 blade of mace
% of a nutmeg
J4 lb. (4 chittacks) lean ham
1 teaspoonful of salt
A smalt bunch of sweet herbs
6 quarts of water


26 DAINTY DISHES FOR INDIAN TABLES.
3.—Calfs Foot Stock.
Split the two feet, put them into a degchee with the
,. , water, and simmer for five hours
ingred1ents.'
„ calves feet very gently 5 skim frequently.
Five pints of water Stra;n through a fine hair siev£
(or a coarse cloth) that has been dipped in cold water
into an uncovered earthen pan, and the next morning take
off every particle of fat.
4.—Glaze.
Glaze is made by boiling any kind of stock till it is
reduced to the consistency of cream.
5.—Stock Fat.
Have a saucepan of boiling water by the side of the
stock-pot; when the scum has all been removed and fat
only rises, skim it off the stock, and throw it into the water
in the saucepan. Pour it all together into a basin, and next
day well wash the fat and boil it in a degchee until it becomes
quite clear. It will then be fit for any use, and will supply
the place of ghee, butter, and oil.
6.—Stock Meat.
Stock meat may be made into a very savoury dish as
ingredients. follows :—for every pound (i seer)
Forevery pound of stock meat q{ meat m;x all the ingre(lientS,
\ sa"Tn5fU'1 btk pePPer leaving out the yolk of the egg.
Thera6thrpayrrnof a nutmeg When well mixed form into cakes
ThTrJed of M lemon grated half inch thick; dip them into
1 teaspoonful of chopped , .. . ,
pard1-y the beaten yolks of the egg,


SOUPS, BROTHS, &C. 27
ingredient*for stock Meat. dredge them with baked flour,
1 small onion finely chopped . r . ... .
M saitspoonfui of mixed herbs and fry in the dripping for eight
2 oz. of good dripping or butter
r egg or ten minutes.
Note.—Stock meat is also very good chopped and mixed with salad.
7.—Jelly Stock Meat.
Rerhove the bones, cut the meat into small pieces, season
ingredients. with salt and pepper, and add
rTaLpoInfuTofsait all the ingredients. Make a
% teaspoonful of Tarragon vine- tableSpOOnfill hot, rub it with
The strained juice of \i lemon fresh cut garlic, stir the meat
well with it, and press it into a plain mould. This is good
for breakfast or supper, and is improved by being garnished
with aspic jelly and hard boiled eggs neatly cut.
8.—Economical Stock.
This is prepared in the same way as No. 1 Stock, only
instead of the fresh-killed beef, use any bones, old joints,
carcasses of fowls or ducks or game, the bones being well
broken up. It may be improved by the addition of one
pound of lean beef chopped fine, pounded and mixed with
one quart of cold water and two whites of eggs.
9.—Clear Gravy Soup.
(Two Quarts.)
Peel, scrape, wash, drain and slice the onion, carrot,
ingredients. turnip, celery, and fry them to a
. onion.'Tcarrot pale Dr0Wn Color m the t■Uttei\
% turnip, y , head of celery Boil the stock and put. ;„ thr-.


28 DAINTY DISHES FOR INDIAN TABLES.
ingrtdhnu/or ciear Gravy s,,,,/,. vegetables, salt, sugar, cayenne,
i sattspoonful of salt
■ „ loaf-sugar and saffron. Boil gently for M
Vz gram of cayenne
M grain saffron of an hour, skimming frequently.
5 pints (4 seers) of stock, No. i '° ''
1 small wine glass of Marsala Strain; put the soup into a clean
degchee, and boil fast (uncovered) for ten or fifteen
minutes. Then set it aside to settle. Put the wine into
the soup-tureen, pour in the soup, and serve.
Note,—Eggs carefully poached and floating in the soup arc an
improvement.
10 -Thick Gravy Soup.
This is made in the same way as the clear soup, with
three tablespoonsful of baked flour mixed with a gill o£-cold
water, and a teaspoonful of mushroom ketchup added.
11. —Julien Soup.
Clean and cut the vegetables into small slices, and put
ingredients. them into a degchee with the salt,
7- carrots, 1 turnip
The white part of a leek (or sugar, vinegar, and the cold water.
spring onions) ° °
y, head of celery, (or a small Boil till tender, about twenty
endive)
■ teaspoonful of salt minutes, then drain. Boil the
1 „ „ sugar >
I ,uar,'orcoidwa"ergar stock, put in the vegetables, and
'ISSSi of sherry boil moderately fast (uncovered)
.quarts and % pint of stock for ^ an j^^ M& ^
cayenne and the sherry, and serve at once.
Note.—Green peas and asparagus, a teacupful of each, arc an
improvement.
12.—Almond Soup.
This may be considered the very best of white soups.


SOUPS, BROTHS, &C.
*9
ingredients of Almond Soup,
A good fowl
4 oz. blanched and pounded
almonds
1 tablespoonful of cream
2 tablespoonsful of baked flour
5 pints of stock, (No. 2)
The white heart of a lettuce
1 dessertspoonful of loaf sugar
1 teaspoonful of salt
2 fresh eggs
2 oz. of butter
Put the fowl and the lettuce into
the stock, boil up slowly, and
then simmer for eighteen min-
utes. Take out the fowl, cut off
all the white meat, and put back
the bones and trimmings into
the pot with the sugar and salt.
Simmer for 1 ^ hours, and then rub through a cloth. Pound
the white meat of the fowl with the almonds, and blend
with the eggs beaten with the cream, then pass through a
coarse cloth. Put the soup into a degchee, rubbed twice
across the bottom with garlic. Mix the paste, work the flour
and butter together, and mix them with the fowl paste, stir it
into the soup, simmer the whole for half an hour, and
serve.
13.—Green Pea Soup.
(Two Quarts.)
Wash the spinach, mint, lettuce and onions; leave them
in cold water with the sugar for
two hours. Shell the old peas,
and put them with the soaked
vegetables into a degchee contain-
ing one quart of boiling water.
add the salt and loaf su^Tir, and
boil fast (uncovered) for an hour.
Then add the stock; stir fre-
quently, knead the flour with the butter, and stir in for 10
minutes.
Rub the whole through a fine hair sieve, (or coarse cloth)
put it back into the stew-pan and boil up: shell the young
ingredients.
2 handsful of young spinach
2 sprigs of mint
1 large lettuce
12 spring onions
3 tablespoonsful of moist sugar
1 quart of old peas
yt pint of young peas
1 teaspoonful of salt
1 „ of loaf sugar
3 pints of stock
2 tablespoonsful of baked flour,
2 oz. of butter
1 quart of water


36 DAINTY DISHES I'OK INDIAN TABLES.
peas, put them into the soup, stir frequently, and boil fast
(uncovered) for 20 minutes, and serve.
Note.—The soup should be pale green in color and uf the consis-
tency of cream ; if it is not green enough, add a little spinach greening
(see recipe) until the right color is attained.
14.—Oyster Soup.
Take the beards off the oysters, and throw them into a
ingredients. pint of cold water with the strain-
■ tTof o£ter°ck' (N°'2)- ed lemon juice, and let them stand
3 ^^"IfSrftakiStur tillwanted. Put the beards into
i sill of cream (or of milk with .1 , 1 j 1 , .«_ 1 *i
% yolks of eggs beaten in it.) the stock, and let them boil up.
Mix the baked flour with half a pint of the oyster liquor
taken out of the degchee and then stir it into the soup and
boil fast for a quarter of an hour. Strain through a fine
sieve or cloth; take the oysters out of the water, put them
into a degchee and pour the soup over. Boil fast for eight
minutes, stir in the cream, and serve.
15.—Macaroni Soup.
Break the macaroni into inch lengths and soak it in cold
ingredients. water for an hour; drain. Put
Yi lb. Naples macaroni , , , , . - -
3 pints stock, (No. i) into the degchee three pints of the
■j lablespoonsfu!grated parmesan . . ... . . T ,
1 teaspoonfui fresh-made mus- stock (boiling hot), ihe cheese,
1 siiitspoonfui of salt mustard, salt and sugar, and
1 saltspounful of loaf sugar
1 wineglass of marsaia. simmer gently for an hour, stir-
ring frequently. Add the rest of the stock (two pints) and
the marsaia. Boil slowly for 10 minutes longer, and serve,
with a separate dish of grated Parmesan cheese.


SOUPS, BROTHS, &C.
.V
16.—Vermicelli Soup.
Follow the preceding receipt exactly, substituting ver
micelli for macaroni, and boiling 10 minutes less.
17 — Mock Turtle Soup.
Peel, scrape, wash and slice the vegetables, and fry them
in quarter of a pound of the butter
till of a pale brown color. Put the
veal and beef into a degchee with
one pint of cold water and let it
stand by the side of the fire for
an hour to draw out the gravy;
then add the vegetables, ham,
herbs, peppercorns, cloves, mace,
garlic, salt, and sugar, the head
(with the skin on) uppermost
and four quarts of cold water.
Boil up quickly and skim. Put in
the marsala and simmer gently
for two hours, skimming frequent-
ly. Take out the head, pull out
the bones, and trim off all the
rough pieces; put the meat be-
tween two dishes, with a heavy weight on the upper
one, and let it get cold. Put the bones and trimmings
into the pot and simmer constantly. Knead quarter lb.
of the butter with the flour, mustard, cayenne, pepper
and salt, and stir this with the soup. Add the soy and
anchovy sauce. Boil for quarter of an hour, and strain
through a fine sieve or cloth. Cut the meat of the head
into inch-square pieces; put it into the soup with the lemon
ingredients.
A small calf s head
2 lbs. of lean veal
2 lbs. of fresh lean beef
y lb. of lean ham (or tongue)
3 onions
1 large head of celery
2 large carrots
1 turnip
1 small bunch of mixed sweet
herbs
1 bunch of parsley
3 sage leaves
6 peppercorns
4 cloves
1 blade of mace
1 piece of srarlic, the s12e of a
pea
1 teaspoonful of salt
1 tablespoonful of loaf sugar
1 gill of marsala
5 tablespoonsful of baked flour
slightly browned
]/,, lb. of butter
2 grains of cayenne
1 teaspoonful of flour of mus-
tard
1 saltspoonful of white pepper
1 saltspoonful of salt
1 dessertspoonful of soy
1 teaspoonful of anchovy sauce
l „ ,, lemon juice
1 wineglass of good sherry


32
DAINTY DISHKS FOR INDIAN TABLES.
juice, simmer 20 minutes, pour in the sherry, and serve
immediately with cut lemons handed round.
18.—Pea Fowl Mulligatawny Soup.
Clean and cut up the bird, separate all the joints and
put it into a degchee with three
quarts of water, and the spices:
when it boils, skim it and let it
simmer for two hours ; then strain.
Take some of the bits of meat
and the sliced onions, and fry
until brown in the butter. Add
them to the broth and simmer half an hour. Then mix the
baked flour, curry powder, and salt, and stir into the soup;
let it simmer for half an hour, and serve with rice (dressed
as for curry,) handed round in a separate dish, and cut
lemons on a plate.
ingredients.
A Pea Fowl
6 peppercorns
4 cloves
1 blade of mace
1 piece of garlic, (the size of
a pea)
3 onions sliced
6 oz. of butter
5 tablespoonsful of baked flour
2 dessertspoonsful of curry
powder
1 teaspoonful of salt
19.—Mulligatawny Soup
Roast the fowl before a quick fire for half an hour, and
baste with the butter; put it aside
till cold. Peel and slice the
apple, onions, and the lettuce,
and fry until colored, in the butter
with which the fowl was basted.
Cut the white meat off the fowl
into pieces one inch square, break
the bones and put them into a
degchee with the trimmings, vege-
tables, cocoanut, tamarind, curry powder, flour, salt, mint,
ingredients.
A good fowl
6 oz. of butter
1 large apple
3 large on1ons
The heart of a lettuce
2 oz. of cocoanut
1 dessertspoonful of tamarind
2 tablespoonsful of curry powder
.'.... of flour
1 teaspoonful of salt
4 leaves of mint
1 teaspoonful of loaf sugar
1 quart of water
1 quart and % pint of stock
(No. 2)
1 teaspoonful of lemon ju1ce
1 gill of cream


SOUPS, BROTHS, &C. 33
loaf sugar and water. Boil 1 yz hours, and strain through a
fine sieve or cloth. Add to this the stock and the pieces of
simmer very gently for half an hour. Stir in the lemon,
fowl, and juice and cream, and serve immediately with a
dish of boiled rice, and some cut lemons on a plate.
20.—Partridge Soup.
Roast the partridges, and while they are roasting cut up
ingredients. the vegetables and put them with
I fmUjUa^ots tne nam and spices into a stew-
1 onlf ce"ry pan to fry with the butter until
• bSnchrfparsley they are brown. Cut the fillets
6 ciovra yme out of the birds, and put them
1 blade of mace . , . . .
4 shaiots aside in a plate; pound the car-
2 0z. of butter .
2 quarts of stock, (No. 1) casses, bones and all, 1n a mortar,
1 glass of sherry
1 grain of cayenne and put them into a degchee with
the fried vegetables and one quart of water. Boil 1]4
hours, and strain through a fine sieve or cloth. Cut the
fillets of the birds into small strips, and put them into
the strained soup with the stock; simmer vtty gently for
half an hour, pour in the sherry, add the grain of cayenne
and serve.
Note.—Pheasants, snipe, rabbits, and hares, may be prepared in the
same way.
21.—Potato Soup.
Peel and slice the potatoes, slice the onions, and put them
ingredunt,. i« a degchee with the butter,
1 dozen good potatoes pepper, salt, and stock, and boil
6 onions r
4 oz. of butter gently for one hour. Then rub
1 saltspoonful of pepper
* .. .. »•' through a sieve or cloth, put it
E


34
DAINTY DISHES FOR- INDIAN TABLES.
ingredients of Potato Soup.
J6 pint of cream (or J4 pint
of milk with z yolks of eggs
beaten in it)
a quarts of stock (No. 2)
sippets on a separate dish.
back into a degchee, simmer for
half an hour, add the cream,
and serve immediately with fried
22.—Knuckle of Veal and Rice Soup.
Cut the veal into six pieces, sawing the bone through
neatly. Put the pieces into a
degchee, and stew until all the
meat is off the bones. Set the
good pieces of meat aside, strain
the broth, and skim off the
fat. Add all the vegetables,
the peppercorns, and the salt to the broth, and boil for
half an hour. Put the best pieces of the veal into the
soup. Half boil the rice separately, add it to the soup,
boil half an hour, and serve hot.
ingredients.
A knuckle of veal
2 quarts of water
4 onions
2 turnips
-^ carrots
1 head of celery
6 peppercorns
1 teaspoonful of salt
.}« of a lb. of rice
23.—Celery Soup.
Slice the celery and the ham, and put them into a deg-
chee with the butter and one pint
of the stock. Simmer very gent-
ly until the celery is quite soft;
then add the flour, mixing it well
in; pour in the remainder of the
stock, and stir the soup over the fire for 20 minutes. Rub
it through a sieve or cloth, put into a degchee, boil for five
minutes, pour in the cream, and serve with fried sippets
handed round separately.
ingredients.
6 heads of celery
4 onions
1'4 quarts stock, (No. 1)
)i lb. of dour
3* pint of cream (or milk with 2
yolks of eggs beaten in)


SOUPS, BROTHS, &C.
35
24.—Italian Soup.
(This soup may be made either with duck, fowl, pheasant,
partridge, or rabbit.)
Half roast the bird and put it into a degchee with
all the vegetables sliced, and
the spices. Moisten with the
stock and the wine, boil slowly
for two hours. Add two quarts
of water and simmer for one
hour. Skim and strain the
liquor into a pan; reserve the
bird on a plate; pound all
the vegetables in a mortar, and
put this pulp into a degchee; pour the liquor out of the
pan into the degchee and stir it over the fire till it boils;
skim it well; make a paste of the capers, anchovies, and
cayenne, and stir it into the soup; cut the fowl into neat
slices about an inch long, put it into the tureen, and pour
the soup over it.
ingredients.
t duck
4 oz. of raw ham
2 onions
6 ripe tomatoes
I head of celery
1 carrot
4 shatots
1 small bunch of sweet herbs
1 blade of mace
4 cloves
12 peppercorns
1 pint of stock
1 glass of Marsala
3 anchovies
1 teaspoonful of capers
1 grain of cayenne
25.—Scotch Hotch-Potch.
Put the scrags of the mutton and water into a degchee
and stew 'them till all the meat
is off the bones; strain the
broth and skim off the fat. Slice
one of the carrots, the turnip, let-
tuce and cabbage, and grate the
red part of the other two carrots.
Add all these to the broth, and
boil for half an hour; then put
in the cutlets neatly trimmed, with the remainder of the
ingredients,
3 scrags of mutton
2 quarts of water
3 carrots
1 turnip
1 lettuce
The heart of a young cabbage
6 cutlets of mutton
1 pint of green peas
1 dessertspoonful of chopped
parsley
1 dessertspoonful of salt
1 small cauliflower
1 teaspoonful of pepper


36 DAINTY DISHES FOR INDIAN TABLES.
ingredients; simmer very gently for 1# hours, and serve all
together, very hot.
26.—Carrot Soup.
Scrape, peel, and wash the carrots, onions, and celery,
ingredients. and put them mto a degchee with
9 can-ots the water, vinegar, salt, sugar
2 onions
H head of celery and cayenne. Boil for 2 % hours:
1 % quarts of cold water ' '^
1 tabiespoonfui of vinegar break up the vegetables in the
1 teaspoonful of salt r °
j dessertspoonful of sugar water, and when they are quite
1 gra1n of cayenne ' J x
\ quart" and"}, pint of stock, in a pulp. ™b the whole through
(No''' a fine hair-sieve or cloth; then
stir in the butter. Add the stock, and put the whole
into a degchee ; stir over the fire for 25 minutes, and serve.
Note.—The soup should be the color of carrots and of the consistency
of cream.
27.—Palestine Soup.
Peel and wash the artichokes, onions and celery, put
ingredients. them into a degchee with the
3 lbs. of Jerusalem artichokes , , . -
1 large onion ham, mace, sugar and stock, and
1 small head of celery .
2 or. of lean ham boil (uncovered) for an hour.
1 small blade of mace
1 dessertspoonful of loaf sugar Knead the butter into the flour,
2 quarts of stock, (No. 2)
2 oz. of butter and stir it into the soup for 20
3 tablespoonsful of baked flour
\i pint of cream minutes. Rub the soup through
a sieve or cloth with a wooden spoon. Put it back into the
degchee, boil up ; skim if necessary, then stir in the cream
and serve immediately.
28.—White Onion Soup.
Peel and slice the onions and potatoes ; put them into a
degchee with the water, the sugar, salt, pepper, and the


3»
DAINTY DISHES FOR INDIAN TABLES.
31.—Mutton Broth.
Cut the mutton into small pieces and put it into a deg-
chee with the onions, turnips,
and celery, (all sliced) the thyme,
majoram and parsley (all tied
together); two quarts of water,
the loaf sugar and salt. Boil
up quickly, skim carefully and
simmer for 3^ hours. Skim
off all the fat. Put the dessertspoonful of chopped
parsley into the tureen, strain the broth into it, and
serve.
Note.—Barley or rice may be added : the barley will require two
hours, the rice one hour boiling in % of a pint of the broth before add-
ing to the rest.
ingredients.
3 lbs. of fresh sc1ag of mutton
2 on1ons
2 turnips
\i head of celery
1 sprig of thyme
1 sprig of majoram
4 ,, of parsley
2 quarts of water
1 teaspoonful of loaf sugar
2 saltspoonsful of salt
1 dessertspoonful of chopped
parsley
32.—Raviuoli Soup.
Peel and cut up the vegetables and the half clove of gar-
lic : put them into a degchee with
6 oz. of butter, the beef, ham and
veal, and stand one hour by the
fire to extract the gravy. Then
put in one quart of warm water,
and the birds, breast uppermost;
simmer for one hour. Take out
the birds, cut off the meat from
the breast without the skin.
Put the carcasses back into the
pot with four quarts of warm
water, the herbs (tied together),
the soy, sugar, salt, mustard,
cayenne, pepper, and the spices. Simmer gently and skim
ingredients for the Soup.
1 fowl or pheasant
2 patridges
3 lbs. of veal
3 lbs. of lean beef
% lb. of lean ham
2 carrots
4 onions
1 head of celery
4 mushrooms
1 small bunch of mixed herbs
a sprigs of parsley
j4 clove of garlic (the size of a
pea)
2 hard-bo1led eggs
1 tablespoonful of soy
x dessertspoonful of loaf sugar
1 teaspoonful of salt
1 „ „ flour of mustard
j grain of cayenne
t saltspoonful of pepper
1 blade of mace
4 allspice
3 cloves
6 peppercorns


SOUPS, BROTHS, &c. 39
, . „ . ,. frequently for five hours. Mean-
ingred1ents of the Rtvou1ol1. 1 J
3% oz. of butter while make the Raviuoli as
2 beaten yolks follows: Rub twO OZ. of the
1 oz. of lean ham
1 oz. Neufchatei cheese butter 1nto the flour, moisten
2 yolks of hard-boiled eggs
1 oz. of cooked spinach with the two beaten yolks of egg,
1 shalot '6t"
y, of a nutmeg grated and one gill of cold water; knead
% saltspoonful of wh1te pepper °
% of a saltspoonful of flour of and rol l out the paste a quater of
mustard A *
% teaspoonfui of thick anchovy an inch thick, and let it stand in
sauce 7
1 SSESu o?gSpar- * cool dry place for three or four
t wmtgiasrfuSrof sherry hours; pound the breasts of the
"port wlne birds with the ham, Neufchatei
cheese, the yolks of the hardboiled eggs, the spinach,
and the shalot. Season with the nutmeg, the pepper,
sugar, mustard, anchovy sauce, add y2 oz. of butter and
one tablespoonful of grated Parmesan cheese. Pound to
a smooth paste, and add one wineglass of marsala or
sherry. Roll the paste as thin as possible; cut it into
2j4 inch squares, (about 16); brush them over with
water; divide the forcemeat into the same number of parts;
put one into each square; turn over one corner so as to
make small three cornered puffs; press the edges well round
with the thumb to make them adhere; drop them one by
one into a saucepan of boiling water with a teaspoonfui of
salt in it, and boil slowly for seven minutes. Take them up
carefully, drain them on a sieve in the oven for 1o minutes.
Stir into the soup the 4^2 tablespoonsful of baked flour, and
one tablespoonful of grated Parmesan cheese, then strain.
Put the soup into a degchee, boil up; throw in the Raviuoli;
boil slowly for twenty minutes; add the port wine, and serve
immediately with a dish of grated Parmesan cheese separate.
Note.—Leveret or pigeons may be substituted when partridges cannot
be had.


40 DAINTY niSHKS I OR INDIAN TAB1.F.S.
33.—Economical Soup, (No. 1.)
Skim the fat off the liquor in which a brisket of beef
ingredients. has been boiled, put it into a
3 onions '*
1 head of celery cfa an(J squeeze OUt the mois-
1 quart of split peas, or dliall t
iSSStfS'iri t«r^ Slice the onions and cele-
M ^nncf;'e<nfnelackpepper ry, and fry them in this fat un-
1 tablespoon! 111 of moist sugar «• .1 c _* ~ U -^
, teaspo\>nfui of dried mint til they are of a nice brown
1 desertspoonful of vinegar , t, • , .1 •
% of a pint of cold water color. Boil the peas in one quart
of water till tender; beat them with a wooden spoon, pour
over the beef liquor, add the vegetables, and boil six hours,
keeping it well stirred. Mix the dried flour and all the remain-
ing ingredients with the cold water; pour it into the soup,
and stir until it thickens. Boil an hour longer. Cut some
slices of bread a quarter of an inch thick into dice, and fry in
plenty of good dripping or butter until brown. Drain before
the fire on a sieve; pour the sou]) into a tureen, throw in
the fried bread, and serve immediately with some fine
powdered mint on a plate.
34.—Economical Soup, (No. 2.)
Skim the fat off the mutton liquor. Put all the in-
ingredients. gredients, except the milk into
The liquor in which a leg of a <Wchee ; pour over the liquor;
mutton has been boiled D 'L *
, lb. of pieces of stale bread boil for tWO hours J rub thrOUgh
3 targe onions (sliced) °
^'Sw.lSi'rfLd. a sieve or cloth; put k back
i HTofpar^''1" into the degchee, pour in the
,.prig of marjoram ^ Qf ^ ^ uft and serve
J-a clove of garlic . _n_A
i pine of new milk &t OnCCt
35.—Golden Quenelle Soup.
Prepare two quarts of clear soup (No. 1). Prepare the


SOUPS, BROTHS, &C. 41
Ingredients 0/Golden Quenelle Soup. CUStard quenelles as follows:
* S?ES f Break the egg into a basin and
'/, p1nt of cream °°
J ffepooZfof's^ add the stock, (Same if possible)
j » ., pepper pepper and salt, and beat with
a fork until well mixed; strain into a plain well buttered
mould; put the mould into a degchee containing about three
inches depth of water, cover the degchee, and steam gently
for about half an hour, or until the custard has become firm
to the touch; then take out the mould and stand it in a
cool place. When it is quite cold turn the custard out on a
plate and cut it up into neat square dice. Place these
gently in the soup-tureen, pour in the soup, and serve.
Note.—A few asparagus heads or green peas may be added.
36.—Asparagus Soup.
Scrape and wash the asparagus, (if in tins this is un
ingredients. necessary); cut off the heads and
60 stalks of asparagus .
8 spring onions throw them into cold water; put
1 sahspoonful of salt
1 dessertspoonful of sifted sugar the stems into a degchee with
1 % pints of cold water
3'A pints of stock (No. o the onions, salt, sugar, and cold
1 wineglassfdl of brown sherry
water. Boil fast for an hour,
then strain off the water and add it to the stock. Boil
rapidly (uncovered) for half an hour; add the asparagus
heads and the sherry; continue to boil for fifteen or twenty
minutes, and then serve.
37.—Giblet Soup.
Clean the giblets nicely and cut them into pieces two
Goose or duTgiotetf indieS lt)n& PUt thm 'n a A^
1li ri^fute chee with the cold water- Salt,


4?
DAINTY DISHES FOR INDIAN TABLES.
pepper, mustard, cayenne, and
nutmeg. Boil up slowly; skim,
then simmer one hour. Take
out the giblets, strain the liquor
and skim off every particle
of fat. Add the liquor and
the giblets to the two quarts of
stock, and simmer gently 1 y2 hours. Mix the baked flour
with the soy and ketchup, stir this into the soup; boil
for twelve minutes; add the sherry, and serve.
ingredients ofGiblet Soup.
1 saltspoonful of white pepper
1 t, ,, flour of mus-
tard
% grain of cayenne
Y1 » M grated nutmeg
2 quarts of stock (No. 1)
t, tablespoonsful of baked
flour
1i gill of cold stock
1 teaspoonful of soy
1 dessertspoonful of mushroom
ketchup
1 small wineglassful of sherry
38.—Aspic or Savoury Jelly.
Put the ox foot, (unboiled) pigs feet, veal and ham(all
well cleaned and chopped into
pieces) into a large degchee, with
the onions, garlic, carrots, apples
and truffles (all scraped, washed
and cut up); add all the other
ingredients down to the six quarts
of cold water, inclusive. Boil up
quickly; then skim and simmer
seven hours or longer. Strain into
an earthen (uncovered) pan, and
let it stand in a cool place until
next day. Take off every parti-
cle of fat, and wipe the surface of
the jelly with a soft cloth wrung
out of hot water. Turn the jelly out and cut off the sediment.
Put the jelly into a bright degchee with the rind of one
and the juice of two lemons. When nearly boiling, whisk in
the whites of eggs beaten with the cold water. Boil fast and
ingredients
1 ox foot
2 large pigs feet
1 small knuckle of veal
1 ,, 11 » ham
2 onions
1 clove of garlic
2 carrots
2 apples
2 truffles
4 cloves
4 allspices
*., teaspoonful of mustard seed
i blade of mace
2 bay leaves
1 laurel leaf
2 sprigs of thyme
'I he thin rind of a lemon
8 leaves of tarragon
1 teaspoonsful of salt
1 tablespoonful of mo1st sugar
slightly burnt
6 quarts of cold water
The thin rind of a lemon
The strained juice of 2 lemons
The whites of 8 eggs
1 gill of cold water
% pint of marsala


SOUPS, BROTHS, &C. 43
whisk rapidly for 10 minutes, then let it simmer gently for
twenty minutes more. Strain through a jelly bag; add the
marsala. If not perfectly bright strain it a second or third
time. Pour it into earthen moulds or pie dishes, and when
firmly set it is ready for use.
39.—Aspic Jelly.
(An economical way for small quantities.)
Have ready the quantity of stock jelly given in the
ingredients. receipt (see stock jelly). Boil the
! tablespoonsful'of any aroma- . r 1 lr
tic herbs you may have herbs in the vinegar for halt an
Yt pint of white vinegar stock . . .
idly hour; put the jelly, seasoned w1th
K saltspoonful of salt
H „ white pepper the salt, pepper, and sugar into
1 teaspoonfui of moist sugar 1x1 ^
The whites of four eggs a degchee; when it 1s- nearly
1 sherry glass of water
1 sherry glass of marsaia boiling take it off the fire, add
the whites of eggs whipped with the water, whisk well;
pour the vinegar on, put the degchee back on the fire; beat
and stir constantly until the jelly gets white but does not
boil; put it where it will simmer gently, with a little fire on
the top, for half an hour; strain through a jelly bag, add
the marsala, and when it is firmly set, it is ready for use.



FISH.
I.—Boiled Salmon.
Take the salmon out of the tins and put it into plenty
of water that is nearly boiling, with a dessertspoonful of
salt; boil up quickly, skim, and simmer very gently for
six minutes. Two pounds will require 12 minutes, four
pounds 18 minutes, aud so on. Serve the salmon on a neatly-
folded napkin, with either shrimp or cream sauce, (No. 20).
Ingredients.
1 small tin of shrimps
3 tablespoonsful of cream
3 oz. fresh butter
1 tablespoonful of baked flour
\i pint of boiling water
2.—Shrimp Sauce.
Boil the shrimps four minutes; put half of them in a
mortar and pound to a smooth
paste; add the cream, knead the
butter with the baked flour, and
stir into the boiling water. Boil
eight minutes, put in the whole shrimps, simmer three
minutes, then stir in the shrimp cream, and serve imme-
diately.
3.—Salmon in Potato Paste.
(Second dressing.)
Mash the potatoes with a wooden spoon until quite
Ingredients. SlllOOth; add two Spoonsful of
3 S&mM?.* the salt, the butter, and the yolk;
.o^ofotied butter * beat till very light. Divide the


FISH. 45
ingredients for s«imon in salmon into neat pieces an inch
Potato Paste. 1
yi ib. of cold salmon long, free from skin and bones.
],% salt^poonful of white pepper
3 tablespoonsful of shrimp MlX With It One SaltSDOOnful of
sauce (or melted butter if
there is none) salt, the pepper and shrimp sauce.
Put a layer of the potato into a flat dish, lay in the fish, cover
it with the rest of the potato. Smooth over the top with,
a knife,/and bake in a quick oven for 20 minutes. Serve
in the same dish.
4.—Salmon Cutlets with Milanese Sauce.
Cut each cutlet in half; take off the skin and remove the
ingredients. bone. Have six pieces of thin
3 salmon cutlets
3 0z. butter wh1te paper; rub them three
1 wineglass of marsala
times across with fresh cut gar-
lic, and spread them with the butter (}£ oz. for each). Put
the wine into a soup-plate; dip each cutlet in the wine,
then fold it in the buttered paper and boil over a slow fire,
or fry 'in plenty of boiling fat for one hour; drain on a
sieve before the fire. Take off the paper or serve them in
it according to taste, with the following sauce on a sauce-
boat.
Note.—Pieces of Plantain-leaf may be used instead of the paper ; they
are fastened with a clove stuck in like a pin and look very nice.
5.—Milanese Sauce.
Wash and bone the anchovies, peel the mushroom and
1ngredients. shalots; chop these small and
\ fi."ge0mushroom put them into a small degchee
.2 m. butter with the butter; fry till nicely
1 tablespoonfui of baked flour .
1 „ „ caper vinegar browned, stirring; dredge in the
"■.< half grain of cayenne


46 DAINTY DISHES FOR INDIAN TABLES.
Ingredients for Milanese Sauce. flour VVhen Well mixed add
r tablespoonful of marsala
i saitspoonfui of salt the vinegar, cayenne, marsala,
t tablespoonful of fresh made
mustard salt, mustard and stock. Boil
Yi of a pint of stock (No. 2)
2 tabiespoonsfui of capers slowly for twenty minutes, stir-
ring and skimming, occasionally strain; add the capers,
boil fast for five minutes, and serve as directed.
6.—Fried Salmon with Tartar Sauce.
Wipe the salmon in a clean dry cloth. Season the bread-
jngredients. crumbs with the pepper and
2 salmon cutlets . ... . . .
1 oz. of fine bread crumbs parsley, QlSSOlve the 2 OZ. Of but-
J£ saltspoonful of white pepper ,..,__
1 teaspoonfui of chopped parsley ter, dip in the fish, and strew It
2 07. of butter
y2 ib. of butter or ghee over with crumbs. Fry in the
butter or ghee (which must be boiling) over a gentle fire for
eighteen or twenty minutes. Drain and serve on a napkin
with the Tartar sauce (No. 9) in a sauce-boat.
Note.—The sauce should be made half an hour before the fish is com-
menced.
7.—Salmon Cutlets with Indian Sauce.
Strip the skin off the cutlets, take out the bones, and
ingredients. cut each siice in two. Wash and
\ tablespoonful of flour well dry each piece. Mix the
x saltspoonful of salt ... . .
1 teaspoonfui of curry powder flour with the salt and curry -
2 oz. of butter
yt lb. ghee or butter powder. Dissolve the butter in
a soup-plate rubbed three times across with garlic. Dip in
the cutlets, dredge them with the seasoned flour, and fry in
the Y^ lb. boiling ghee or butter for twelve minutes. Serve
with the following sauce in the dish.
8.—Indian Sauce.
Peel and chop the shalots and put them into a saucepan


fish. 47
1ngredientsfor Indian Sauce. with the vinegar and sugar; stir
X ubicspoonsfui of vinegar over the fire till the shalot is
1 teaspoonful of moist sugar , . . 111 1
1 gin of good stock tender, and then add the stock.
1 teaspoonful of mixed Indian , . . .
pickles Boil up ;. skim; add the pickles
1 teaspoonful of curry-powder . ,
1 tablespoonful of pickle vinegar (CUt 1nto half inch p1eces) the
curry-powder and pickle vinegar, and simmer for fiften
minutes. Serve the sauce in the centre, and the cutlets
neatly round it.
9.—Mayonnaise of Salmon.
Wash and chop the tarragon, chervil, and onions. Free
ingredients. the salmon (cooked either in the
10 tarragon leaves . .
1 sprig of chervil ord1nary way or as 1n the folio w-
4 small sprig onions
% lb. cold salmon mg recipe No. 10) from skin and
1 saltspoonful of salt
2 large fresh lettuces . bones and divide it into pieces
Some beetroot and cucumber
1}£ inches square, season it with
the chopped herbs, onions and salt. Skim and wash the
lettuces ; let them remain half an hour in very cold water, dry
them in a clean cloth, and cut them into small pieces (it
is best to break them with the fingers). Put a layer of
salad into a bowl, on that two tablespoonsful of the sauce,
(see No. 8) and half the salmon; cover with some more
sauce, add the remainder of the salmon, cover that with
sauce; then a layer of salad and the rest of the sauce; finish
with the remainder of the salad.
Note.—Some persons object to onions and herbs ; either or both may
be omitted. The receipt will in all respects do for Turbot, Lobster,
Mahaseer and Hilsa.
1o.—To dress Salmon for Mayonnaise.
If you have any salmon ready dressed you can use it, but


48 DAINTY DISHES FOR INDIAN TABLES".
if not, the following will be found preferable :—
Put into a degchee the shalots, carrots, parsley, thyme,
ingredients. salt, and butter. Boil for five
2 shalots
M carrot minutes. Put in the salmon
2 sprigs of parsley
1 sprig of thyme -witti the wine and water, boil up
y2 teaspoonful of salt
3 tumwerrfmarsaia quickly, then simmer very gently
2 ibs/of salmon'' twelve minutes, and drain.
When quite cold take off the skins, pull out the bones and
divide the pieces into flakes two inches square, and finish
the receipt according to the Mayonnaise.
ATote.—The quantities given will be sufficient for six or seven
persons.
11.—Turbot.
Take the turbot out of the tin, rub in some lemon juice,
ingredients. and put it into a degchee with
1 dessertspoonful of salt plenty of cold water, the salt
1 wineglassful of white vinegar . .
a little lemon juice and white vinegar. Boil for live
minutes, simmer for five, and skim and serve on a fine nap-
kin with lobster sauce (see No. 12) in a tureen.
12.—Lobster Sauce.
Take the pieces of lobster out of the liquor; dry them in
ingredients. a soft cloth. Put the liquor into
1 tin of lobster • , 1 1 j c
1 blade of mace a saucepan with a blade of mace,
2 tabiespoonsfui of dried flour boil five minutes; take out the
t teaspoonful of lemon juice . T1n . 1 1
, wineglassful of thick cream mace: knead the flour with the
butter and stir it into the liquor; add the pieces of, lobster
and the lemon juice, and boil for five minutes. Stir in the
cream and serve.


FISH. 49
13.—Fillets of Turbot fried in Butter.
(Second dressing.)
Make a batter with the egg, flour, and milk; beat it till
ingredients. quite smooth; cut up the cold
uelpoonfui of flour turbot into neat fillets three
inches long and 1 y2 inches broad;
dip each fillet into the batter, and fry it in boiling ghee or
butter until of a pale brown color.
14.—Turbot with Cream Sauce.
(Second dressing.)
Turn the fish into neat fillets 3 inches long and 1}£
ingredients. inches broad. Season with the
1 fl,. of fish
2 saitspoonsfui of salt salt, nutmeg, and lemon juice,
A tenth part of a nutmeg 'D' ''
1 teaspoonfui of lemon juice and let it stand one hour. Boil
1 p1nt of new m1lk
1 small piece of lemon peel the milk with the lemon peel.
% pint of cream Beat the yolks with tne creanlj
strain the milk over the fish, boil up for five minutes; stir in
the cream carefully; let it come nearly to the boil, then 1
serve.
15.—Scolloped Fish.
Season the bread-crumbs with the salt, pepper, and cay-
ingredients. enne. Divide the cold fish into
K of a lb. of any cold fish fex- , .- . ,
cept mackerel) pieces three-quarter of an inch
4 oz. of bread crumbs . . ....
1 saitspoonfui of salt square, and mix with it the sauca
]li „ „ „ white pepper
y , grain of cayenne or butter. Put a layer of crumbs
2 tablespoonsful of white sauce
(or butter) into a dish or 1nto scollop shells:
2 oz. of dissolved butter
lay in the fish; cover it thickly
with crumbs; pour the dissolved butter over the top, and


50 DAINTY DISHES FOR INDIAN TABLES.
bake in a quick oven or before the fire for quarter of an
hour. Serve in the same dish on a folded napkin.
16.—Ling Pie.
Put the fish to soak in cold water the previous night;
ingredients. then boil it for half an hour,
J£ lb. of ling (for any salt fish) . .11 11-
4 hard-boiled eggs and remove the bones and skin.
4 onions , ... - .
8 mealy potatoes D1v1de it into flakes three 1nches
3 oz. of butter, some pepper
1 teaspoonfui of made mustard long, and set it on a sieve or
1 „ „ anchovy suuce
1 „ „ mushroom ketchup cloth to get cold. Peel and slice
1 gill of water
the hard-boiled eggs, slice the
onions; boil the potatoes, and mash them with 2 oz. of the
butter. Put a layer in the bottom of the dish, then a layer
of onions, and season with half a saltspoonful of pepper,
then the fish, then the eggs, and so on, until the dish is full.
Mix the mustard, anchovy sauce, ketchup and water,
and pour over the top. Cover the whole with a layer of
potato, and bake for one hour.
(Another way.)
Boil the potatoes and mash them with the butter and
ingredients. season with the pepper. Break up
8 mealy potatoes the fish (prepared as in the above
1 oz. of butter ... . . . .
2 teaspoonfui of pepper recipe) 1nto tiny str1ps, and mix
them with the potato and bake in a quick oven for half an
hour. Turn out and serve with egg sauce in a sauce-boat.
17.—Soles fried in oil.
Rub the soles with lemon-juice and salt, let it remain foi
one hour; roll it in a cloth to. dry; dredge it with baked


FISH. ei
Ingredients ,/Soles fried in oil. flour, and fry in plenty of b0iling
A little lemon juice ...
a saitspoontui of salt olive oil till of a plain brown
Some baked flour
Some olive oil color. Drain for two minutes on
a sieve before the fire, anb serve on a neatly-folded napkin,
with either melted butter (No. 7), or tartar sauce (No. 12)
in a sauce-boat.
18.—Buttered Soles.
Rub a tin dish four times across the bottom with a
1ngredients. piece of fresh cut garlic ; wipe the
A piece of garlic 1 . . , , , , .
Some baked flour sole, (two) dry and dredge them
6 oz. of butter . .
1 teaspoonfui of finely chopped with flour. Lay them in the dish
chives or parsley
with the butter, and bake in a
moderately heated oven for half an hour. Serve on a very
hot dish with the butter poured over, and the chives or
parsley sprinkled over the top.
19.—Fillets of Sole.
One sole will make eight small fillets. Saturate them for
ingredients. half an hour in lemon-juice, dry,
Lemonjuice . ,
1 yolks beaten and d1p each fillet into beaten
Dried bread-crumbs
egg and then into bread-crumbs.
Fry them in boiling olive oil or fat for ten minutes, (till of
a pale yellow color) drain and serve upon neatly-folded
white paper, placing them in a circle resting one on another.
Serve with melted butter (No. 7), or tartar sauce (No. 12),
or anchovy sauce (No. 26), in a turteen.
20.—Curried Fish.
Mix the butter and the curry-powder; peel and slice thin


52 DArNTY DISHES FOR TNDIAN TABLES.
ingredient, of curried FUh. the onion, and fry in the butter
Klb. of butter .'
i tabiespoonfui of curry-powder until quite tender. Remove the
i large onion
i lb. of cold fish skin and bones from any cold
i teaspoonful of lemon juice J
1 .. i> «J' . fish and divide it into pieces one
i „ „ baked l
2 tabiespoonfui of cream inch SqUare, and put it into the
frying pan ; add the strained lemon-juice, the salt and baked
flour. Stir constantly over a slow fire for three-quarters of
an hour. Add the cream, mix it well with the curry, and
serve at once with a wall of rice placed round the dish.
Note.—Chutney should be served with curried fish.
21.—Whitebait, fried.
Drain it on a sieve. Strew a cloth thickly with flour
ingredients. and sprinkle the fish lightly over
i tin of whitebait . . .
Some flour it with your hand; turn it about
Fried parsley
quickly and deftly with the cloth
in your hand until all the whitebait are well covered, then
put them by handfuls into a wire-frying-basket, shake off all
the superfluous flour, and dip the basket containing the white-
bait into a frying-pan full of boiling butter or oil. A few
minutes will suffice to give them a silvery tinge and will
make them perfectly crisp; lift out the frying-basket, and
turn the whitebait on to a neatly-folded napkin. Garnish
with fried parsley, and serve at once with slices of brown
bread and butter, cayenne, and quarters of lemons handed
round separately.
Note.—It is impossible to prepare whitebait unless you have a frying-
basket, as the whitebait always break when prepared in any other way.
22.—Oysters.
When eaten uncooked, they must be accompanied by
cut lemons, cayenne, and thin cut brown bread and butter.


FISH. S3
23.—Scolloped Oysters.
Beard the oysters, and put the beards and liquor into a
ingredients. small stew-pan with a few drops
1 tin of oysters r , . . t■ -1 /*
2 oz. of butter of lemon-juice. Boil five mi-
2 oz. of flour , . , -
1 gill of cream nutes, then strain into a degchee;
% saltspoonful of salt ,
^ „ „ pepper knead the butter with the flour,
J£ grain of cayenne
% teaspoonfui of lemon-juice the cream, salt, pepper and cav-
Bread-crumbs . .
M teaspoonfui of chopped parsley enne; pour it into the sauce, and
2 yolks of eggs
boil for ten minutes; then add
the two yolks, the remainder of the lemon-juice and the
parsley; add the oysters, boil two minutes, and then pour
the mixtures into scollop-shells (or a small tin dish.) Cover
with a thick coating of bread-crumbs and bake about fifteen
or eighteen minutes till of a pale brown color.
24.—Fried Oysters.
Boil the liquor, pour it over the oysters, and let them
ingredients. remain till cold. Mix the flour
J£ tin of oysters
3 tabiespoonsfui of flour with yi of a pint of the oyster-
1 teaspoonfui of lemon-juice
2 eggs liquor and the lemon-juice till
in a smooth batter; add the yolks of the eggs well beaten;
beat the batter for twenty minutes. Dry and beard the oys-
ters. Beat the whites of the eggs to a stiff" froth; mix well
with the batter, throw in the oysters. Put them into a
frying-pan with plenty of boiling ghee or butter, and fry till
of a pale brown color—about eight minutes. Drain on a
sieve before the fire one minute, and serve very hot, placed
in a circle upon a neatly-folded napkin or paper.
25.—Oyster Vol-au-vent.
Prepare the Vol-au-vent as directed, (see recipe) and fill


54 DAINTY DISHES FOR INDIAN TABLES.
,„.,,., , the vacancy with oysters prepared
ingred1ents for Oyster Vol-au-vent. J ' x
3 dozen oysters as follows :—Beard the oysters;
1 blade of mace -.
1 grain of cayenne put the1r liquor 1nto a saucepan
1 teaspoonful of lemon-juice ,
The thin peel of one lemon with the beards, the mace, lemon-
1 grain of pepper
3 oz. of butter juice and peel, and pepper; boil
1 dessertspoonful of baked flour
1 gill of fresh cream Up. Knead the butter with the
flour and stir in; boil till it is quite thick, fifteen or twenty
minutes; strain; add the oysters, simmer six minutes; stir
in the cream, and use as directed. Serve the vol-au-vent
on a neatly-folded napkin.
26.—Oyster Patties.
Make the puff paste as directed (see recipes—Chapter on
ingredients. Pastry &>c.) roll it out *4 of an
a dozen oysters inch thick: have ready two circular
J£ inch of mace ''
The Mn rind of half lemon patty cutters, dip them into flour
1 grain of white pepper f J 'r
V\ fXplXiof Oswego flour and cut out eight of the larger size;
\ Sbi^nfui of lemon-juice press the smaller size on the centre
of each piece of paste and cut it half-way through. Roll
out the remainder of the paste, and cut out eight of the
smaller pieces; place them all on a baking tin, and bake
in a quick oven till of a pale brown color,—about twenty
minutes. Take them out, and with a sharp penknife
remove the centre paste from the larger pieces. Fill the
vacancies with oysters prepared as follows :—Take the beards
off the oysters ; throw the oysters into boiling water; put the
beards and liquor with the mace, lemon-peel, pepper and
cayenne into a small saucepan, and boil fast, ten minutes;
strain. Cut the oysters into six pieces; stir the Oswego
flour into the cream; put the oysters into the sauce, add the
lemon-juice, simmer two minutes, stir in the thickened


FISH. .55
cream, boil for a few minutes till quite thick, fill the oyster
patties, cover over with the small lids and serve on a neatly-
folded napkin.
27.—Mahaseer, boiled.
Fill a good sized degchee with cold water and add salt
to it until it will float a fresh egg. Then set the water
on to boil. When it is boiling furiously put in the fish and
boil from fifteen to twenty minutes. (A ten pound fish
is the best size.) When done take it out and serve at once,
or it will be utterly spoiled. Serve with anchovy, egg, or
Dutch sauce.
28.—Mahaseer, cold.
The night before you require it, put the cold fish (di-
ingredimts. vided with two silver forks into
GrMnC?hiifies pieces two inches square) into
SpepplrcS^s a soup tureen; sprinkle the
j!tcumb?er of the water in which chillies and green ginger cut up
the fish was boiled -1t, -,
vinegar over 1t, then the cloves and pep-
percorns. Add the liquor in which the fish was boiled.
Boil sufficient vinegar, about half bottle, and pour it over
boiling till it just covers the fish. Leave it till the morn-
ing when it will have formed into a compact jelly. Serve
on a dish with the following sauce poured over:
29.—Sauce for cold Mahaseer.
ingredients.
1 teaspoonfui of fresh made Stir all these ingredients well
mustard ,
1 teaspoonfui of salt together in the order in which
1 ,, ,, „ black pepper
1 xf » f ,■red pepper they are given and use as di-
2 tablespoonsful of o1l °
1 dessertsp^nfuUfTe?" reCted, 0f 'n a Separate tUreen"



BEEF.
I.—Roast Beef—Ribs or Sirloin.
Wipe the beef dry with a clean cloth and envelope it in
thin paper thickly spread with sweet beef dripping, hang
it before the fire, and let it roast there, basting frequently
for a quarter of an hour. Then withdraw it to a distance
of 18 inches from the grate, and let it roast there slowly till
done. Half an hour before it is ready, take off the paper,
dredge it with baked flour, and baste with 2 oz. of dissolved
butter; place the beef on a hot dish; pour off the dripping;
add one teaspoonful of boiling water and half a saltspoonful
of salt, to the gravy dripped from the beef. Serve at once
with a garnish of grated horse-radish, and horse-radish sauce
(No. 10) and Yorkshire pudding on separate dishes. (Allow
11 minutes to the tt>. for roasting underdone.)
z—Boiled Salt Round of Beef.
Choose a round of beef well covered with rich delicate-
looking fat; take out the kernels; rub in and all over it
about 4 lbs. of salt, and rub it well with the salt every
morning for ten days; roll it round, fasten it with skewers
and bind it round with tape. Put it in a good sized deg-
chee with plenty of cold water, and boil it very gently,
skimming frequently until done. Allow half an hour to
the pound after it boils. Take the beef out, trim off any


BEEF. 57
soiled pieces of fat, cut off the first slice, garnish it with
boiled carrots or greens, pour over a teacupful of the liquor,
and serve with a sweet pudding handed round.
Silver-side and ribs of beef are prepared in the same
manner.
3.—Stewed Brisket of Beef with French Beans.
Have a neatly cut square piece of brisket of beef; hang
,. „ it before a quick fire for half an
ingred1ents. *
7 lbs. of beef hour to brown; baste it well;
3 onions (chopped) . . . .
1 teaspoonfui of pepper put it into a degchee with the
1 ,, fresh made mustard . , . . ,
1 dessertspoonful of soy chopped onions fried brown, and
1 tablespoonful of anchovysauce .
1 teaspoonfui of moist sugar sufficient water to reach the top,
2 tahlespoonsful of mushroom
ketchup but not cover it; boil up and
r dessertspoonful of vinegar
1 lb. of French beans skim; then add the pepper, mus-
1 w1neglassful of wh1te v1negar
1 tablespoonful of baked flour tard, soy, sauce, sugar, ketchup,
and vinegar; simmer gently for 4^ hours, skimming fre-
quently; add the French beans (uncut), the wineglassful of
vinegar mixed with the flour, and simmer for another hour.
Then serve—the beef in the centre, and the beans round
the dish.
4.—Stewed Beef with Maccaroni and Tomato
Sauce.
Take 6 lbs. of silver-side of beef with a skin on one side
in redients nicely shaped, and make some
6 lbs. of beef very deep cuts in it, nearly
1 slice of ham .
bunch of savoury herbs through to the skin; make a
1 pea of garlic
4 lbs. suet fat forcemeat of the ham, herbs and
% lb. of maccaroni
4 tablespoonsful of tomato sauce garlic, and fill the CUtS With
this; then bind so that the stuffing may not escape. Put
a


58 DAINTY DISHES FUR INDIAN TABLES.
the fat into a degchee which will just hold it and the
beef, and when the fat quite boils lay in the beef, and let
it simmer six hours, turning it once in every hour. Boil
the maccaroni and drain it. Make a gravy for the beef,
and put in the maccaroni and the tomato sauce. Boil five
minutes. Take out the beef; dish it, pour the maccaroni
and sauce round, and serve at once.
5.—Spiced and pressed Beef.
Have a piece of brisket of beef twelve inches long and
ingredients. seven wide. Mix all the ingre-
1% ib's°of saltpetre dients, and rub well into the
% ib.'of moist°suE™ne" beef on both sides. Let the beef
y2 cayenne spoonful of powder- . . . . . , - ,
ed cloves remain in this pickle five days,
M „ „ powdered mace .
% ,, ,, „ allspice turning and rubbing daily. Dress
% of an oz. of black pepper ... .
H „ „ „ bruised mustard It aS follows: Put the beef intO
seed
1 cayenne .spoonful of bruised plenty of Cold Water J boil UD
coriander seed' r
1 clove of garlic, chopped fine lsowly; skim; then simmer as
gently as possible for four hours; take it out, remove the
bones, roll it up, skin outwards, as tightly as possible; sew
it up in a strong cloth and simmer for two hours longer;
put it between two boards with a heavy weight on the upper
one. When cold, take off the cloth, and serve cold or
glazed as perferred.
6.—Fillet of Beef, larded.
Have a piece of the under side of a sirloin of beef about
.. A three pounds. Mix the lemon-
Jngred1ents. L
Thejuiceofaiemon > juice, salt, pepper, sugar and
X teaspoon ful of salt I © . 1 1 - 11 • 1t
1 saitspoonful of pepper S3 onion; rub this well into the beef
i oiiion, iindy'chopped ) * and let it remain all night. Take


BEEF. 59
ingredients*/Fillet*/Bajlardtd. 0ff the skin and fat, and lard the
, carrot round side nicely with fat bacon,
<4 head of celery deep and thick ; cover the lard-
i piece of garlic . . . ... ..
4 springs of parsley ing with writing-paper thickly
1 spring of thyme .
2 cloves buttered; put round the beef
2 allspice
4 peppercoms the carrot, onion anil celery (all
i saltspoontul of salt ,
M .. .. pepp« sliced), the garlic, the trimmings
Some stock (No. i)
i dessertspoonful of flour of the beef, the parsley, thyme,
i tablespoonful of ketchup
i „ „ brandly cloves, allspice, pep|>ercorn, salt,
pepper, and just sufficient stock to reach up to the larding;
put the stewpan over a brisk fire for quarter of an hour; then
place it where it will simmer very gently for two hours. Take
out the beef, place it in a slow oven; rub the gravy through
a fine sieve ; take off all the fat. Mix the flour, ketchup and
brandy, and stir them into the gravy; boil cmickly for eight
minutes. Place the beef on a dish; take off the paper,
pour the sauce round, and serve immediately.
7.—Rump Steak, broiled.
Have the steak cut half an inch thick and in one piece.
ingredients. Put it on the gridiron over a
i «it£S.of salt Clll'ck 1>r'ght fir(; t'11 d0ne- tUr"
M „ ., pepper jng jt wjtn steak-tongs, or a fork
placed in the fat. Eight minutes underdone; ten minutes
with the gravy in. Put it on a hot dish, rub the butter
quickly over both sides, sprinkle with the salt and pepper,
and serve immediately.
8.—Rump Steak, with Fried Potatoes.
Prepare tne steak as in the preceding receipt; when it


60 DAINTY DISHES FOR INDIAN TABLES.
ingredients for Rump Steak broiled. is done pOUr Over the lemon-
2 shalots chopped, fine . . , • 11 '.1 ,1 ,
1 teaspoonfui of lemon juice juice and sprinkle with the chop-
ped shalots. Serve at once with fried potatoes round
he dish.
9.—Beefsteaks a la Francaise.
These are cut from the fillet, or undercut from a sirloin.
Procure about 1j^ lbs., trim off all the skin and fat; cut
the fillet into slices about half inch thick; lay them on a
plate and season them with a little oil, pepper and salt; boil
on both sides, a little underdone ; serve them on a dish with
fried potatoes round and Maitre d'Hotel butter (No. 25)
under them. Serve at once.
10.—Beefsteaks with Anchovy Butter.
Prepare them as in the preceding receipt, substituting
Aochovy butter (No. 26) for the Maitre d'Hotel butter.
11.—Epicurean Beefsteak.
Prepare as in a la Francaise, but dish up with Epicurean
butter (No. 27.)
Beefsteaks prepared as above may be also served with
oyster, tomato, tartar, or white mushroom sauces.
12.—Stewed Rumpsteak with Oysters.
Have a rump steak ^ of an inch thick to weigh 1 % lbs.
ingredint*. Put the onion and carrot, sliced,
'on1on0,s,e" into a degchee with the butter;
^oToV butter when it is dissolved, lay in the
.salupoocfu. of pepper ^^ ^ ^^ ^^ ^


BEEF. 61
, -, , „ sides; strain the liquor of the
lngreJnnts tor SIewra Kamp- ^
st*ak ivithoystirs. oysters and put in sufficient to
1 mustardspoonful of fresh . . .
made mus1ared reach to the top of the steak, but
1 clove • .
4 sprigs of parsley not to cover it; add the pepper,
1 tablespoonful of flour
mustard, clove and parsley, and
simmer gently for 1 x/,, hours; take out the steak, strain
the gravy, mix with it the flour and boil up; put back
the steak; beard the oysters and put them in; simmer six
minutes, and serve.
13.—Rumpsteak Pie.
Cut the steak yi of an inch thick and divide it into two
ingredients. inch pieces; season it with the
1% lbs. rumpsteak , , ~ . .
2 saitspoonsfui of salt salt and pepper. Grease the edge
1 gin of gravy" of the pie-dish and lay in the steak
1 teaspoonful of Oude or Har-
vey sauce with the gravy and the sauce.
% lb. of flour b'
1 gin of cold water Make a paste as follows :—
The ju1ce of % lemon
7 0z. of butter Moisten the flour with the water
and lemon juice; knead to a fine paste; lay it flat on the
board, put in the butter, and roll it out seven times; each
time dredge it slightly with flour; let it stand two hours in a
cold place. Take a sixth part of the paste, roll it out, and
line the edge of the dish; moisten with water, roll out the
remainder to the size of the dish, put it over, press round
the edge with the thumb; trim with a sharp knife, notch at
inch distances; make a hole in the centre, ornament it to
fancy, and bake in moderate oven for 2% hours.
Pigeons, hard-boiled eggs, and oysters can be added.
14.—Beefsteak and Oyster Pie.
Prepare the steak as in the foregoing receipt; fry the


f'2 DAINTY DISHES FOR INDIAN TABLES.
Ingr.di^/or^ef.teakand ^^ £n the butterj shake fa
^ai'^lTofSl the flour; add tlie oysters and
% o, „r buttcf pepper one gill of thin liquor, the Harvey
I ISwufor'no"5'sau" and the onion; shake round over
, giifof^htaliquor the fire, simmering for five mi-
1 chopped on-on ,-. , . . .
6 new potatoes (boiled) nutes. Put the whole into a pie-
dish, cover with a paste prepared as above, bake one hour,
and serve.
15.—Rumpsteak, Kidney and Oyster Pudding.
Prepare and season the steak as in the preceding re-
h1gredients. ceipt; make a paste with the
J\i kfdney^efsKak flour and suct chopped fine.
, EUiof^Srliquor Grease a pint pudding basin, lay
14 lb. of Hour . .1 - . 1
7 oz. of beef suet in the poste ; press it to an equal
thickness all round; put in the steak with the kidneys,
oysters and liquor, and cover with a circular piece of paste;
press it to make it adhere; tie a cloth over; put into
boiling water and boil four hours. Turn out carefully, and
serve immediately.
16.—Ox Palates, Stewed.
Put the palates into hot water for one hour ; wash them in
iKgm/uMt*. three waters, take off the black
4 slices of fat bacon skin and cut each palate into six
1 onion \ ,j;r~i
, "rrot i pieces. Put into a decrchee the
1 piece of garl1c, (the s1ze of a °
r*a) bacon, onion, carrot, garlic, herbs.
^ doves '° 7 t
1 saitspoonfui of mixed herbs cloves, sugar, pepper and curry-
, .. curry powder powder, and stand it over the
1 p1nt et £oo■1 *t'N k * *«•*.
. tabicpooufui 01 b,a.,dy firc t0 brown the vegetables;


BEEF. 63
1- , /• n d 1 , c, j add the stock, brandy and vine-
ingred1entsfor Ox Palates Stewed. *'
1 tabiespoonfui of vinegar gar, and put in the palates; sim-
1 „ ,, ,, rice-flour
1 ,, ,, mushroom ketchup mer gently for four hours and skim
1 desertspoonful of soy
1 winegiassfui of port wine frequently. Take out the palates,
skim off every particle of fat, and strain the gravy. Mix the
rice-flour with the ketchup and soy, and stir it in to thicken
the gravy; put in the palates, simmer another hour; add the
port wine, and serve immediately.
17.—Ox-Kidney, Grilled.
Cut the kidney in slices about half inch thick ; season with
pepper and salt on both sides ; place them on a gridiron over
a clear fire and broil them until done on both sides; dish
up on a hot dish with Maitre d' Hotel butter (No. 25,) and
serve immediately.
18.—Stewed Ox-Kidney.
Cut the kidney in thin slices, take off the skin and pith,
ingredients. and fry them in the butter for
™ St°pobon"uTof pepper tw0 minutes, season with all the
% grain of cayenne"' other ingredients, and stir over
1 tablespoonful of flour .1 r> ..1 ., . ,
1 mushroom chopped tne lire until the whole has sim-
1 teaspoonful of Harvey sauce , , - -
1 gill of stock mered together for five minutes,
and dish up with sippets of fried bread round the dish.
18.—Broiled Oxtail.
(An excellent entree.)
It should be sent from the butcher ready jointed; soak
ingredients. and wash well; throw it into plen-
JSome'saltfca7enne anrl pepper tv of boiling water slightly Salted
Some bread crumbs 1 - c r r
some clarified butter and simmer for fifteen minutes


6.) DAINTY DISHES KOK INDIAN TABLES.
take it out and put it into fresh water to.cool, wipe it and
lay it in a small round stewpan; just cover with the beef
gravy and stew very gently until it is tender. Drain it;
sprinkle it with salt, pepper and cayenne; dip the pieces
into clarified butter and then into bread-crumbs, (with
which it should be thickly covered) lay on a gridiron, (or fry
in a pan with 1 oz. of butter) then put into the oven for
twenty minutes until colored of a light golden brown. Serve
with gravy or tomato or Tartar sauce. (See recipes.)



SECOND DRESSINGS OF BEEF.
1—Beef with Acid Sauce.
Chop the onions and mushroom, and put them in a deg-
chee with the butter, salt, pep-
per, mustard, horse-radish and
cayenne; fry till the onions are
a bright brown color; dredge in
the flour, and add the vinegar
and gravy. Cut some neat slices
of cold beef free from skin and
gristle, lay them in the degchee, and simmer as gently as
possible for quarter of an hour. Stir in a tablespoonful of
any wine, and serve at once.
ingredients.
2 onions
1 mushroom
.2 oz. of butter
1 teaspoonful of salt
1 saltspoonful of pepper
1 teaspoonful of flour of mustard
1 ■. M grated horse-radish
% of a grain of cayenne
1 dessertspoonful of flour
l/z wineglassful of vinegar
% pint of beef gravy
2 lbs- of cold beef
1 tablespoonful of any wine
2.—Beef with Savoury Rice.
Cut the slices of beef off the sirloin a quarter of an inch
ingredients. thick, and trim off the fat and
1 }i lbs, of cold beef . . .
Some salad oil gristle \ d1p each p1ece into fine
Some lemon juice
Some baked flour salad oil and then 1nto lemon-
1 teaspoonful of salt
1 saltspoonful of pepper juice and let them remain four
1 „ „ „ flour of mustard
loaf sugar hours; then dredge both sides
with flour, and season with the
1 pinch of cayenne
2 shalots (finely chopped)
Some garlic
2 oz. of butter
J^ pint of gravy
% teacupful of pickled mush
rooms
2 tablespoonsful of marsala
salt, pepper, mustard, sugar,
cayenne and shalots. Heat a
degchee, rub it twice across the
i


66 DAINTY DISHES FOR INDIAN TABLES.
bottom with garlic, put in the butter, and when it is dis-
solved, put in the beef; add the gravy and the mushrooms
(but none of the vinegar); shake the pan and simmer very
gently for half an hour ; skim frequently; add the marsala,
and serve immediately with savoury rice round it.
3.—Savoury Rice.
Wash the rice and boil it in one quart of water for ten
u ib of A■^g"dimt'- minutes ; drain ; put it in a deg-
\ZS£$S■i** chee with a11 the ingredients.
KsatepoonfuiofwhuTpepper Stir and simmer until the gravy
?iqSS^j«Srf2lta£ is entirely absorbed, about quar-
y\ fea'^<onfuiioffrSney sauce ter of an hour. Serve imme-
diately as directed.
4.—Beef Pie with Potato Crust.
Boil the potatoes, mash them quite smooth, add the salt,
ingredients. the butter, and the beaten yolk,
5 large potatoes ' J >
J of Tdisloledtuer and be*t with a wooden spoon
^".^"roatbeef until perfectly light. Cut the
: sX^nfRtp^*1' beef into thin slices;tak^ off the
\ taEpoo11faFtf Harvey sauce fat and gristle, season with the
salt and pepper; spread a layer of potatoes in a shallow pie-
dish, lay in the beef, pour over the gravy and the sauce;
cover with potato, smooth over with a knife, bake in a mo-
derate oven for half an hour, and serve.
5.—Beef Cutlets in paper.
Mince the meat and bacon as fine as possible, also the
ingredients. mushroom and shalot; add the
Vk lb. of rold roast beef 1. „ „ ,
, 0z. of fa, bar™ salt, pepper, cayenne and mus-
1 nuuhroom tard; beat the yolk of an egg



LAMB.
I.—Fore-quarter of Lamb.
Cover the joint with white paper thickly spread with sweet
dripping or butter, hang it before a clear fire, and roast for
an hour and a half constantly basting. Half an hour before
serving take off the paper, dredge the lamb slightly with
flour and a little salt, and continue to baste until every part
is of a delicate brown color ; just before taking it up. baste
it with one ounce of dissolved butter. Place the joint on
the dish, and with a sharp knife divide the shoulder from
the ribs; rub the ribs over with an ounce of butter, and
drop equally over it the strained juice of a small lemon;
then replace the shoulder. Pour off the fat; add a teacup-
ful of boiling water and a saltspoonful of salt to the gravy
dripped from the lamb; pour the gravy into the dish (not
over the meat), and serve at once, with mint sauce separate-
ly, and a hot dish to receive the shoulder.
2.—Mint Sauce.
Chop some fresh well-washed mint quite fine, and put two
tablespoonsful in a sauce tureen with two tablespoonsful of
good vinegar and the same quantity of moist sugar.
3.—Ribs or Target of Lamb.
This consists of the breast and neck-joints left in their
natural position, and the ribs are partially sawn through.


LAMB. 69
Follow the preceding receipt, allowing half an hour less
time; serve as directed with mint sauce, but omit the butter
and lemon-juice.
4 —Saddle of Lamb.
Cover it with white paper thickly spread with dripping,
or butter and roast, basting constantly before a clear fire
for 11/2 hours. Half an hour before serving, remove the
paper; dredge the lamb with baked flour and baste till
nicely browned. Place the saddle on a hot dish, the fat
side uppermost; pour off the fat, add a teacupful of boil-
ing water and saltspoonful of salt to the gravy dripped from
the lamb; pour it into the dish (not over the lamb), and
serve at once with mint-sauce in a tureen.
5.—Haunch of Lamb.
Follow the preceding receipt, but roast at a distance from
the fire, and allow 17 minutes to the pound. Serve with
mint-sauce.
6.—Shoulder of Lamb.
Follow the receipt for the saddle, but allow 18 minutes
to the pound, and just before you take it from the fire baste
it with 10 oz. of dissolved butter. Serve with mint-sauce.
7.—Roast Leg of Lamb.
Follow the receipt for the saddle, allowing 22 minutes to
the pound.
8—Boiled Leg of Lamb.
Put the lamb in sufficient cold water just to cover it;
boil up quickly; skim; add a dessertspoonful of salt,


7<5 DAINTY DISHES FOR INDIAN TABLES.
then simmer as gently as possible until done; allow 19
minutes to the pound after it boils. Serve with either Caper
sauce, (see page 76 ) or Maitre d'Hotel sauce poured over
it, or with Spinach sauce which is excellent and prefer-
able to either. Garnish with turnips or carrots.
9.—Spinach Sauce.
Take half pint of the liquor the lamb was boiled in; stir
into it 3 oz of butter, knead into it a tablespoonful of baked
flour; add a teaspoonful of Spinach greening (see page 3),
then stir in a tablespoonful of cream (or some fresh goat's
milk with one yolk beaten up in it,) boil for three minutes,
and serve poured over the lamb.
10.—Lamb Chops.
Cut the chops the width of the bones. Season the bread-
ingredhnts crumbs with the salt, pepper and
\ SS^SfrfS."1" pareley finely chopped; dip each
\ ^0™ wPyPP" cutlet into beaten egg and then
1 to-RebS of parsley into crumbs, and fry in boiling
, teaspoonful of salt lamb's dripping, at a distance
from the fire for eighteen or twenty minutes; when done
they should be of a golden-brown color. Serve on a
hot dish with fried parsley in the centre. Wash and
pick a large bunch of parsley, and let it remain in cold
water with a teaspoonful of salt in it for an hour; put J^ lb.
of suet dripping into a frying pan, and while boiling,
dip the parsley in three times; it should be crisp and green.
11.—Lamb Cutlets with Cucumbers
Peel the cucumbers ; cut them into two, split each piece


LAMB. 71
lngrtdUnts./or Lamb ctieis with into three, and remove the seeds;
Cucumbers. ' >
3 Cucumbers put the cucumbers into a quart
1 quart of water
1 tabiespoonfui of wit of water with the salt and vin-
r wineglassful of vinegar
yt ib. of good butter egar, and let them remain three
2 dessertspoonsful of dried flour
1 grain of cayenne hours ; drain off the water. Knead
1 teaspoonful of s1fted loaf-sugar
1 gill of stock, (No. 2) the butter with the flour, cayenne
lhe stra1ned ju1ce of a small 'J
8 lanTcutle.s and SUgaf' put lt Itlto a degchee
j saltspoonful of salt an{l shake over the fire til l of a
/2 ■, M pepper
X jfrfdEShSd taff1" pale yellow color ; then put in the
cucumber, and simmer very gently for 20 minutes; shake
the pan frequently; add the stock, and continue to simmer
for ten minutes. Add the lemon-juice, and serve poured
over the cutlets, which cook as follows:—Trim the fat off
the cutlets, and bare the bone about one inch. Mix the
salt, pepper and parsley (finely chopped); season the cutlets,
and fry them a pale brown color in the butter. They will
require eighteen minutes to fry slowly.
12.—Lamb Cutlets.
Trim the fat and gristle off the cutlets, bare the bone one
8 cu 1 'ngredi"'t * inch, and season with pepper, salt
^ saltspoonful of salt ^ and finely chopped parsley; dip
Ertari^rXnf"lo?parsley them into beaten egg, crumb
2 S'.'cV'dfrifled butter them over, and put the crumbs on
closely; then dip each cutlet in dissolved butter, crumb them
again, and pat them into shape with a knife. Broil them over
a clear fire till of a golden-brown color, and dish them up
with either stewed mushrooms or chestnuts, or any thick
puree of vegetables in the centre.
13.—Lamb Pelau.
Chop up the onions, garlic and raisins ; knead the curry-


72 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Lamb Peia«. powder with the butter, and fry
3 onions
% clove of garlic the raisins, garlic and onions for
% lb. of Sultana raisins
2 tabiespoonsfui of curry powder ten minutes. Trim the fat off
2 oz. of butter
5 lamb cutlets thc cutlets, put them with the
i teaspoonful of salt r
•>; lb. of nee onions, add the salt, and simmer
i pint of stock ''
I s^poonfuTof..,, for % of an hour. Wash the rice
^Confurcfl^IrS, and put it with the stock, and
t gill of thick cream i_ 'i i i r t r
The .trained juice of a lemon boil slowly for quarter of an
hour; drain off the gravy. Add the butter to the rice and
the salt; stir till it becomes a bright yellow color ; then put
in sufficient gravy to moisten it, the grated rind, and the
herbs; simmer and stir till the rice is quite tender, (a quar-
ter of an hour) and every grain separate. Add the cream;
lay half the rice on a hot dish ; add the lemon-juice to the
cutlets ; lay them with their sauce on the rice, cover them
over with the remainder of the rice, and serve immediately.
14.—Stewed Lamb and Peas.
Cut a neck of lamb into small chops; season with salt,
ingredients. pepper and flour, and fry in 1 oz.
1J2 saltspoonful of salt
1 „ ,, pepper of butter till of a pale-brown color
1 dessertspoonful of flour #
2 oz. of butter on both sides (eight minutes).
2 shalots
4 white lettuce leaves Chop the shalots and lettuce
1 teaspoonful of sifted loaf-sugar
2 tarragon leaves leaves, quite small, put them in a
1 teaspoonful of chopped parsley ^ L
K of a pint of stock or water degchee with i oz. of butter, the
1 pint of peas o >
'i SSSSSurf.oalugar sugar, tarragon and parsley
(chopped). When the butter is dissolved, put in the chops
and stock, and simmer very gently for twenty minutes. Add
the peas, salt and sugar, continue to simmer for quarter of
an hour. Place the lamb neatly on a hot dish, pour over
the peas, and serve at once.


LAMB. 73
15.—Sweetbreads Roasted with Green Peas.
Trim off the pith and skin, and put the sweetbreads into
1ngredients. boiling water for five minutes,
2 raw yolks
Rome bread cmmbs and then 1nto cold water for an
3 oz. of butter
hour; dip a paste brush in two
raw yolks of egg beaten, brush the sweetbreads all over
and roll them in bread-crumbs; then dip them in 1 oz. of
clarified butter and roll them in bread-crumbs; put them
into a tin dish with 2 oz. of butter, and set them in a quick
oven to bake for half an hour; baste them frequently with
butter from the pan. When they are done a light golden
brown color, dish them up with white sauce (No. 2) and
stewed peas.
16.—Lamb's Head and Pluck.
Well wash the head and pluck; put them in a large
ingredients. degchee with the onion, garlic,
X dove of garlic carrot, turnip, herbs, cloves, salt
1 turnip and water; boil up quickly, skim
1 small bunch of sweet herbs .
3 cloves and simmer for one hour. Take
1 tablespoonful of salt
5 pmts of cold water them out of the degchee; split
1 saltspoonful of salt
1 „ „ pepper the head, take out the tongue
1 gram of cayenne"
a tabiespoonsfui of baked ftour and brains, and fold the head in
% lb. butter'
,tokeTcWfulofmushroom" a clean cloth to*dry; mince the
!M4H",5" «ver, heart, half the lights, the
wkS^mbs tongue (take off the skin) and
3 oz. of dissolved butter . 1 ■ ,.
the brains; season the mince
with the salt, pepper, cayenne and flour; put it into a
degchee with the % lb. of butter, % of a pint of the liquor
strained, the ketchup, sauce and soy; stir frequently, and


74 DAINTY DISHES FOR INDIAN TABLES.
simmer gently for half an hour; brush the head over with
beaten egg; strew it with fine bread crumbs and bake in a
moderate oven ^ of an hour; baste frequently with the
dissolved butter; place the mince on a hot dish and the
head (which should be of a pale brown color) in the centre,
and serve at once.



MUTTON.
1.—Saddle of Mutton Roasted.
Dredge the saddle with dried flour; put it in a sheet of
paper thickly spread with sweet dripping; hang it before a
good fire, quite close for 20 minutes, then at a distance
until done. A quarter of an hour before serving, take off the
paper; put half a saltspoon of salt into a teacupful of boil-
ing water; pour it over the mutton; then baste till slightly
browned. Pour off the fat, and serve the dripped gravy in
the dish. Send to table very hot with a pot of red currant
jelly turned out on a plate.
Note.—A saddle of mutton will require seven minutes to the pound to
be underdone; with the gravy in ten minutes.
2.—Leg of Mutton Roasted
Is done in precisely the same manner as a saddle.
3.—Leg of Mutton Boiled.
Put the mutton into a big degchee, and cover it well with
cold water; boil up quickly; skim; add a handful of salt, a
few carrots and turnips, and simmer gently till done, allow-
ing a quarter of an hour to the pouud. Dish it up with a cut
paper ruffle on the shank bone. Mash the turnips, mix
them with a dessertspoonful of flour, a pat of butter, and a
wineglass of milk with the yolk of one egg beaten up in it,
and a pinch of pepper and salt. Mould the mashed turnips


76 DAINTY DISHES FOR INDIAN TABLES.
in the shape of large eggs with two tablespoons, and place
them in a circular row round the dish with a piece of boiled
carrot in between. Pour a little gravy under the mutton,
and serve with caper sauce, (see recipe) in a separate dish.
Note.—Reserve the liquor in which the mutton was boiled for Eco-
nomical Soup No. 2.
4.—Leg of Mutton with Anchovy Sauce.
Prick the leg with garlic and lard it thinly with pieces
ingredhnt*. 0f iean ham, the thickness of a
Some lean ham or bacon 1-1 •
2 tumblers of stock little finger. Put it into a deg-
1 saltspoonful of salt
j ,, ... pepper chee w1th the stock: add the
1 clove of garl1c
1 bcra?K>ff nutmeg Sa^, pepper, garhci nutmeg, bay-
6 ancho'vfe1sassof brandy leaf and brandy; simmer until it
3 «. of butter is donC) allowing a quarter of an
hour to a pound of meat. Bone the anchovies, pound them
and incorporate with the butter. When the leg is ready,
take it off the fire, strain the sauce in which it has been
boiled; put the sauce back into the degchee, and add the
anchovy butter. Simmer for five minutes and then put in
the leg and leave it in to keep hot until wanted.
5.—Caper Sauce.
Knead 3 oz. of the butter, flour, nutmeg, salt and
ingredients^ pepper well together; put them
4 oz. butter . , .. . . -
1K oz. of tiour into a small saucepan with the
A grate of nutmeg
1 saltspoonful of salt glaze and liquor; st1r over the
Vt „ „ ,, pepper .
a small p1ece of glaze fire until the sauce begins to
J£ pint of the liquor in which #
the mutton has been boiled boil: then stir in the remaining
1 tablespoonful of capers °
1 te-spoonfui of white vinegar ounce of butter; add the capers,
and serve at once. The sauce should be very thick and smooth.


MUTTON. 77
6.—Roast Shoulder of Mutton.
Cut out the vein from the underpart; allow sixteen
minutes to the pound; hang it before a good fire, and baste
constantly. Half an hour before serving, dredge it with a
little dried flour, sprinkle over half a saltspoonful of salt,
and continue to baste; pour off all the fat; add a teacup-
ful of boiling water to the gravy that has dripped from the
mutton, pour it on the dish; serve with onion sauce (No. 4),
which may be served separately if desired.
7.—Boiled Shoulder of Mutton.
This is done in the same way as a leg of mutton, and
smothered in onion sauce (No. 4).
8.—Loin of Mutton Roasted.
Place it before a quick bright fire, quite close for ten
minutes; draw it back and roast slowly at a distance for an
hour. A few minutes before serving, dredge it with baked
flour and half a saltspoonful of salt; baste it well from the
beginning. Pour off the dripping, and serve in its own
gravy, with a little boiled water added to it in the dish.
9.—Loin of Mutton stuffed and served with rich
Gravy.
Bone a fine loin of mutton, trim off some of the fat, and
ingredients. beat the meat with a rolling pin
X lb. of mutton suet .
l4 oz. of sweet almonds to flatten 1t and make it tender.
1 0z. of bread-crumbs .
1 teaspoonfui of chopped parsley Make a stuffing with the suet
1 saltspoonful of mixed sweet-
, berbs chopped fine, the almonds, (boil-
J4 saltspoonful of pepper x
1 grain of cayenne ed ten minutes and pounded to a
2 yolks of eggs c
ibtckolb^pagea) paste> the bread-crumbs, pars-
1 shalot ley, herbs, pepper, salt,, cayenne


78 DAINTY DISHES FOR INDIAN TABLES.
ingredient* of stujjedLion oj and eggs; mix these well to-
1 piece of garlic, the size of a pea gether, and spread the stuffing
H head of celery equally over the inner side of the
1 pint of water . .
1 tabiespoonfui of flour mutton; roll 1t neatly length-
1 dessertspoonful of ketchup
1 teaspoonfui of soy ways, skewer 1t up, and roast it
^ saltspoonful of salt
1 winegiassfui of port wine before a good fire, at a distance,
one hour, basting continually. Put the bones into a sauce-
pan with the onion, shalot, garlic, carrot, celery and water,
and stew three hours. Strain, add the flour, ketchup, soy
and salt; boil up for ten minutes; add the wine; pour
the gravy over the mutton, and serve very hot.
1o.—Barley Broth and Sheep's Head with mashed
Potatoes.
Well wash the head; put it into a degchee with the vege-
ingredunts. tables, barley, salt, sugar, pepper,
I *££ lTI parsley and herbs; pour over two
I car?!? |sliced quarts of water; stir the barley
I o"kof barley from the bottom frequently and
1 dessertspoonful of salt . „:„„,-, „ 1/
1 saltspoonful of sugar sk1m w1th care; simmer 2 y?
s spngs of pa^ey \^ ^ hours. Take out the head; skin
1 ,, ,, marjoram fgether m
2 quarts of water; the tongue; mash eight potatoes
8 potatoes ~ , ,
3 oz. of dripping with a wooden spoon; add two oz.
A teacupful of milk
1 saltspoonful of salt Qc dripping and the boiling m1lk;
}i ,, » pepper no -
1 tabiespoonfui of fine bread- piace the potatoes on z flat dish;
crumbs * *.
put the head on the potatoes, sprinkle over with salt, pep-
per and bread-crumbs. Put one oz. of dripping cut into
small pieces on the head to baste it; put it into a quick
oven, and bake half an hour. Serve in the same dish it is
baked in. The potatoes and bread should both be a nice


MUTTON. 79
brown color. Take out the herbs, skim off all the fat, and
serve the barley broth in a tureen.
11.—Mutton Steak and fried Potatoes.
Cut two steaks half an inch thick off the thick end of a
leg of mutton. Put them on a gridiron over a quick bright
fire for eight minutes; serve on a hot dish; mix half a tea-
spoonful of chopped parsley with one oz. of butter. Rub
quickly over both sides of the steak, sprinkle with a little
salt and pepper, and serve at once with fried potatoes round
the dish.
Reserve the remainder of the leg to be served as fol-
lows :—
Put the piece of mutton from which you have cut two
ingredients. steaks into a degchee with the
2 onions chopped . ,
3 saitspoonfuiofsait onions, salt, sugar and water;
1 teaspoonful of sugar .
1 quart of water boil up and skim carefully. Sim-
1 lb. of rice
Some sliced lemon mer very gently for % of an
hour, skimming frequently. Wash
the rice, put it with the mutton, and simmer half an hour.
Serve very hot, garnished with slices of lemon.
12.—Irish Stew
Cut the potatoes into lumps (not sliced) and put a layer
ingredients. 0f them in the bottom of a deg-
A loin of mutton (or beef) . . . . ,
2 ibs. of potatoes chee, with the onions sliced, the
8 oz. of onions
j teaspoonful of flour pepper and salt; then another
l saltspoonful of pepper
1 quart of cold water layer of potatoes, and so on. Put
the meat, cut into pieces on the top, sprinkle the flour over,
pour over the cold water, and stew gently for eight hours.


8o DAINTY DISHES FOR INDIAN TABLES.
13.—Sheep's Head.
Split the head in halves and remove the brains; steep
ingredients. m water and wash thoroughly.
1 head and pluck ._ . . . - ..
j carrot Put the head, lights and liver 1n
1 on1on
1 head of celery a degchee with the carrot, onion,
1 bunch of parsley
6 cloves celery, parsley, cloves, mace and
1 blade of mace
1 tabiespoonfui of salt salt; moisten with five pints of
1 saltspoonful of salt
2 „ „ pepper water: boil up and simmer slowly
1 gra1n of cayenne *'
2 tabiespoonfui of flour for j 1/ hours. Take the head, &o
7 oz of butter /*'
I jSprnfufof'HarveyTauce out carefully, and place them on
\ ^kPregUgDfeaS.°en a dish; strain the broth, remove
Some fine Bread-crumbs ^ the grease. Trim the ^
halves of the head; mince the liver, lights, heart, tongue
(having taken off the skin) and brains; season the mince
with the salt, pepper, cayenne and flour, put it into a deg-
chee with the strained broth, quarter lb. of butter, ketchup,
sauce and soy; stir frequently and simmer gently for an
hour; brush the head over the beaten egg; strew it with
fine bread-crumbs, and bake in a moderate oven for ^ of
an hour; baste frequently with dissolved butter; place the
mince on a hot dish and the head (which should be of a
pale brown color) in the centre, and serve at once.
14.—Sheep's Liver and Bacon.
Cut the bacon into thin slices, and the liver into slices y$
ingredients. of an inch thick. Put the ba-
UttSa^ flQur. con into a frying pan and fry
y, siTt'po'onfuiofsait'5'""" both sides brown; place it round
, grain of pepper & ^ ^^ ^ ^ ^^
both sides of the liver with flour, and fry it till brown
(twenty minutes.) Place it neatly in the middle of the dish


MUTTON. 8T
Pour away the fat, and dredge the dessertspoonful of flour
into the frying pan, pour in a gill of boiling water, add the
pepper and salt; shake the pan till the gravy thickens and
browns ; pour it over the liver, and serve at once.
(Another way.)
Cut the liver into slices two inches long and a quarter of an
inch wide; wrap each piece in a sage leaf and then fold it in
a thin slice of bacon, and fry in a frying pan. When they
are done a light brown, stick them on silver skewers, six
on each, and serve.
15.—Sheep's Brains with White Sauce.
Four sets of brains; lay them in hot water and put in
ingredients. the vinegar; steep half an hour;
1 teaspoonful of vinegar ,. , . . -
2 oz. of butter well wash them in cold water
Some flour
1 beaten egg and dry in a cloth. Dip the brains
Some fine berad-crumbs
1 gill of new milk 1n the butter (dissolved), and
The thin peel of one lemon
% shaiot dredge them with flour ; then dip
% saltspoonful of salt ° K
2 yolks of egp them in beaten egg and strew them
Y1 teaspoonful of lemon-ju1ce
4 drops of Tarragon vinegar with the bread-crumbs. Fry in
plenty of boiling lard slowly till of a light brown color, for
20 or 25 minutes. Serve neatly placed round the dish,
with the following sauce in the centre :—
Boil the milk with the lemon-peel, shalot and salt; let
it simmer ten minutes; beat the yolks, strain the milk, stir
in the eggs; add the strained lemon-juice and the vinegar,
and serve.
16.—Sheep's Kidneys, broiled.
Take off the skin and cut the kidneys in half; put them
on an iron skewer, dip them into oiled butter, and sprinkle


82 DAINTY DISHES FOR INDIAN TABLES.
lightly with pepper and salt; put them on a gridiron over a
bright fire, and broil for eight or ten minutes; withdraw the
skewer, and serve on a very hot dish.
17.—Sheep's Kidneys stewed in Port Wine.
Trim off the pith and skin, and cut each kidney into
txgredienU. four pieces ; season with the pep-
8 fresh kidneys
y2 saitspoonfui white pepper per, cayenne, salt, parsley, shalot
1 grain of cayenne
}* saitspoonfuiofsait and flour. Put the butter 1nto a
1 saltspoonful of parsley) finely
1 „ „ shaiot, (chopped small degchee, and when it begins
1 tablespoonful of flour ° °
3 0z. of butter to dissolve; put in the kidneys;
2 tablespoonsf'U of stock, No. t 'r J'
1 teaspoonfui of red currant shake the pan over a moderate
i claret glassful of port wine 1^ ^j, they ^ slightly brown-
ed; then add the stock, jelly, and port wine; put on the lid
and do not remove it again; shake the pan and simmer
gently for twenty minutes; turn out on a hot dish, and
serve at once.



ENTREES OF MUTTON.
1.—Mutton Chops, plain.
Season with pepper and salt; heat the gridiron; lay on
the chops, and broil over a clear fire (about ten minutes);
turn frequently, and serve with a little chopped shalot and a
pat of butter under each chop.
2.—Mutton Chops.
(Another way.)
Mince an onion and some parsley very fine, put this in a
little oil and rub the cutlets well with the mixture, leave them
to soak two hours, season with a little pepper and salt, and
broil as directed above.
3.—Mutton Cutlets, Bread-crumbed.
The cutlets must be from the best end of a neck of mut-
ton; each cutlet must have a bone in it and the meat should
not be thicker than the bone; trim them neatly, scrape all
the sinew off the bone so as to leave it bright and clean,
and beat the cutlets flat with a chopper. Season the bread-
ingredients. crumbs with the salt, pepper and
2 oz. of fine bread-crumbs 1 • 1 1 - 1
1 saitspoonfui of salt cayenne; dip the cutlets into the
(or 1'oz. of oiled butter) bread-crumbs, then into the
beaten egg, then into the bread-crumbs again; broil in plenty
of boiling fat till of a pale brown color, fifteen or twenty
minutes. Serve with either a purge of potatoes or thick


84
DAINTY DISHES FOR INDIAN TABLES.
purees of turnips, spinach, onions, carrots, chestnuts or
Jerusalem artichokes in the centre.
Note.—It is very rare to see cutlets well prepared; they must be very
carefully trimmed and thickly covered with bread-crumbs, so as to appear
a smooth compact shape when they are served. The large, loose,
untidy dark-brown sodden-looking cutlets which are usually served
under that name are most unappetising.
4.—Mutton Cutlets with Portuguese Sauce.
Prepare the cutlets as directed above, place them in a
circle round the dish with the
following sauce in the centre :—
Peel and chop the onion, the
apple, the garlic and raisins; put
them into a saucepan with the
vinegar, sugar, gravy, pepper-corns
and clove; simmer twenty minutes; add the port wine;
rub through a sieve, and serve as directed.
ingredients.
1 onion
1 large apple
% clove of garlic
6 Sultana raisins
1 wineglassful of vinegar
1 teaspoonful of moist sugar
1 tablespoonful of gravy
4 pepper-corns
1 clove
1 wineglassful of port wine
5.—Mutton Cutlets with white Mushroom Sauce.
Have six or seven cutlets off the best end of a neck of
mutton, trim off the fat, pith and
gristle, and bare the bone one
inch from the end. Rub each
cutlet with lemon-juce, and sea-
son the whole with the salt, pep-
per, and lemon-rind; put them
into a bright tin dish with the
butter, and bake in a slow oven
for y± of an hour. Put the milk
into a bright saucepan with the
shalot, garlic, peel and parsley; boil ten minutes and strain.
ingredients.
Lemon juice
1 teaspoonful of salt
1 small teaspoonful of white
pepper
The grated rind of )i lemon
1% oz. of butter
Mushroom sauce
% pint of new milk
1 shalot
% clove of garlic
1 small piece of thin lemon peel
3 sprigs of parsley
20 button mushrooms
1 pint of boiling water
1 teaspoonful of salt
The juice of »ne lemon
1 yolk of an egg
J-2 gill of cream


ENTREES OF MUTTON. 85
Peel the mushrooms; put them into the boiling water, with
the salt and lemon-juice ; boil up fast for ten minutes; drain.
Beat the yolk with the cream, stir it into the milk; add
the mushrooms; boil up for two minutes. Serve the sauce
over the cutlets, which must be neatly placed on the dish,
the ends of the bones meeting in the centre.
6—Mutton Cutlets braised.
Prepare the cutlets as in the foregoing receipts, season
ingredients. witn the salt and pepper, and
1 teaspoonful of salt
1 saltspoonfui of pepper dredge each cutlet with flour.
Some dried flour .
Some garlic Make a bright degchee hot, rub
2 oz: of butter
1 teacupfui of good gravy 1t four times across the bottom
•with garlic ; put in the butter to dissolve; then put in the
cutlets and brown both sides slowly ; add the gravy, and sim-
mer as gently as possible for half an hour. Serve with any
pur£e of vegetables poured round; the cutlets being in the
centre with the ends of the bones raised in the middle of the
dish.
7.—Fillets of Mutton.
Remove the fillet or meaty part wholly from the bone
1 quart of water n, c , • ......
1 pint of vinegar all the tat and smew, and d1vide it
4 cloves . . .
4 pepper-coms across in the middle 1nto two equal
1 teaspoonful of salt
1 onion ) parts: sub-divide these lengthways
1 carrot [-sliced . ° J
V- head of celery ) into four fillets; if properlv cut
1 bunch of parsley l l 1
1 „ „ thyme they will not require trimming.
Put all the ingredients for the pickle into a basin, lard the
fillets with fat bacon, lay them in the pickle, cover them over
and leave them for four hours. Drain them and lay them


86 DAINTY DISHES FOR INDIAN TABLES.
in a bright tin dish with half oz. of butter under each and a
gill of the clear pickle poured over them, and put them, in a
quick oven to bake for quarter of an hour. Hold a salaman-
der over them for a moment, and dish them up in a circle
with any puree of vegetables or white mushroom sauce in
centre.



SECOND DRESSINGS OF MUTTON.
Cut
1.-
all
iug redients.
-Saddle of Mutton a la Polonaise.
the meat from a cold saddle and mince it
fine; put it into a degchee with
the gravy, parsley and shalot
(chopped), the pepper, salt and
Oude sauce; stir over the fire
for ten minutes. Boil and mash
the potatoes and stir them over
the fire for a few minutes with
a wooden spoon, adding the but-
ter, two yolks, salt and pepper, until it becomes a firm paste.
Fill up the bone of the saddle with this, leaving only a little
space for the mince in the centre ; when this is filled up the
saddle should have assumed its original shape. Egg over
the potato crust, strew the mince thickly with bread-crumbs,
bake in the oven for half an hour till of a light brown color;
poach the four eggs, place them on the saddle, pour a little
gravy or sauce round the base, and serve.
Note.—This is a most excellent dish, and looks very nice.
H pint of brown sauce or gravy
1 sprig of parsley
1 shalot chopped
1 saltspoonful of pepper
1 teaspoonful of salt
1 dessertspoonful of Oude sauce
12 potatoes
2 oz. of butter
2 yolks of esjgs
1 saltspoonful of salt
% „ pepper
Some bread-crumbs
1 white of an egg
4 eggs
2.—Mutton hashed Venison fashion.
Cut some slices of cold mutton yi of an inch thick;
ingredients. trim off the skin and browned
1 saltspoonful of salt re. •
% oz. of white pepper fat. Season with the pepper,
1 desertspoonful of baked flour .
\i of a pint of strong gravy salt and baked flour. Make


88
DAINTY DISHES FOR INDIAN TABLES.
ingredients for Mutton hashed
Venison fashion.
1 kidney
1 shalot
% carrot
2 oz. of sheep's liver
1 tablespoonful of red current
, )eUy
Yz w1neglassful of port wine
some gravy with the bones and
trimmings of the mutton and
the kidney, shalot, carrot, and
olive (all chopped)'; strain it, and
put it with the mutton into a
small degchee; put it over a slow fire and let it scarcely
simmer for 1 y2 hours. Stir the red current jelly, add the
wine, and serve immediately with a dish of French beans.
Plain Hashed Mutton is prepared in the same way as the
above, omitting the jelly and wine. Serve with small sippets
of toast round the dish, and the bones grilled.
3.—Fillet of Mutton.
Cut a neat compact piece (about 1 y2 lbs.) off a cold roast
ingredients.
) finely
■ J chopped
1 on1on
3 large mushrooms (
1 oz. of butter
1 dessertspoonful of flour
The strained juice of a lemon
1 teaspoonful of salt
1 saltspoonful of pepper
1 teacupful of gravy
1 small wineglassful of marsala
leg of mutton; put it into a deg-
chee with the onion and mush-
rooms; knead the flour with the
butter, put it into the degchee
and add the lemon-juice, salt, pep-
per and gravy; simmer very gently for % of an hour; shake
the'stewpan frequently, baste the mutton with the gravy,
skim off all the fat, add the marsala, and serve at once.
4.—Pounded Mutton Cutlets with Tartar Sauce.
Cut half a pound of cold roast mutton, free it from skin
ingredients. and fat, put it into a mortar with
1 oz. of cooked ham (or tongue) the }lam anfl garlic and pOUnd
1 piece of garl1c the s1ze of a °
, Stspoonfu, of pepper »t into a paSte i SeaSOn wi* the
\?&i£%a *«"*«** pepper, butter and grav>7; mix
gravy well and let it stand in a cool
place for an hour. Divide it into six parts, lay each in a


SECOND DRESSING OF MUTTON. 8g
piece of oiled paper and fold in the form of a cutlet and
fry twelve minutes. Serve in the paper with Tartar sauce
(No. 12) in a separate dish.
5.—Minced Mutton, Cutlets with Tomato Sauce.
Cut one lb. of cold mutton into thin slices, remove all fat
ingredients. and gristle; mince as fine as
1 teaspoonful of salt ., .
1 „ „ pepper possible; season with salt, pep-
1 grain of cayenne
M shaiot (chopped) per, cayenne and shalot; put the
4 tablespoonsful of mutton
gravy isinglass into the mutton gravy to
1 drachm of isinglass - - ^
j oz. of dissolved butter dissolve it; add it to the mince;
1 beaten egg
Some flour put in the dissolved butter and
stir until firm. Form the mince into seven or eight cutlets;
dip them first into beaten egg and then into flour, and let
them stand in a cool place for an hour. Dip them again
into beaten egg and flour, and fry them in plenty of boiling
fat over a quick fire for eight minutes. Serve the cutlets round
the dish and the tomato sauce (No. 34) in the centre.
These cutlets may also be served with any puree of vege-
tables instead of the tomato sauce, or with celery or Sou-
bise sauce (see recipe.)
6.—Minced Mutton with Macaroni.
Chop the mutton quite fine and season with the salt, pep-
ingredients. per and flour; rub a degchee
}£ lb. of cold mutton
1 saitspoonfui of salt three times across the bottom
1 ., .1 pepper
1 tabiespoonfui of flour wlth garlic; put in the mutton
1 teacupful of gravy °
1 dessertspoonful of walnut ket- and a(jd the gravy, ketchup,
'd^Sroonfuf°ofdeSwaiCnut sauce, pickle and brandy; sim-
, Sltenspoonfui 0f brandy ™& gently and stir occasionally
H fb.Tmacaroni for half an hour. Boil the ma
M


go DAINTY DISHES FOR INDIAN TABLES.
ingredients for Minced Muttm caroni in the water for half an
w1th Macaron1.
i quart of water hour; drain; put it into a sauce-
s' pint of new milk . , . . -
1 oz. of butter pan with the milk, butter, salt,
% saltspoonful of salt .
1 „ ,, mustard (made) mustard and cayenne, and sim-
% grain of cayenne
mer very gently till tender (about
a quarter of an hour or twenty minutes.) Place it round the
dish in the form of a wall, put the mince in the centre, and
serve.
7.—Mutton with Mushrooms.
Cut the mutton into neat slices a quarter of an inch thick,
ingredients. and trim 0ff tne fat and gristle;
1 lb. of cold roast leg . ......
1 onion rub a p1e-dish four times across
3 0z. of butter .
1 teaspoonfui of salt the bottom with garlic; chop
1 saltspoonful of pepper . , .
-% grain of cayenne the onion qu1te fine; put it 1nto
1 large mushrooms
K teacupfui of mutton;gravy the dish with one oz. of the but-
ter; season the meat with the salt, pepper and cayenne; put
half of it into the dish; peel the mushrooms, cut them into
slices, lay them on the meat; add one oz. of the butter in
four pieces; put in the rest of the meat, add another ounce
of butter ; pour over the mutton gravy; cover closely with
another dish, and bake in a slow oven for % of an hour.
Serve very hot.



VEAL.
ingredients.
4 oz. of suet
1 oz. of lean ham
1 egg, hard-boiled
1 oz. of fine bread-crumbs
1 saltspoonful of white pepper
1 teaspoonful of chopped parsley
1 teaspoonful of mixed herbs
Grated rind of % lemon
2 raw eggs
2 oz. of butter
1 dessertspoonful of flour
% saltspoonful of salt
Some cut lemon
1 .—Chump end of the loin of Veal stuffedand roasted.
If possible keep the veal three or four days. Make a
stuffing by chopping the suet and
the yolk of the hard-boiled egg
quite fine; add the ham pounded,
the bread-crumbs, pepper, parsley,
herbs, and lemon rind; mix all
well together; add two yolks well
beaten and one white; with sharp
knife loosen the skin round the thick part of the joint; put
in the stuffing; secure it with skewers. Butter a sheet of
white paper, fasten it over the veal and hang it dose to a
good fire for twenty minutes; then withdraw it to a distance
and roast slowly till done, allowing 26 minutes to the
pound; baste frequently; half an hour before serving re-
move the paper that the veal may become nicely browned.
Knead the two ounces of butter with the flour, and stir
into ]/i of a pint of boiling water; add the salt, and boil
ten minutes; pour off the dripping; stir the veal gravy
into the melted butter; place the veal on a hot dish, the
broad side downwards, pour the gravy over, and serve at
once with the cut lemon on a plate.
2.—Loin of Veal a la Creme.
Get the kidney end of the loin of veal; wrap it securely in


92 DAINTY DISHES FOR INDIAN TABLES.
buttered paper fastened with some string; hang it close
to a good fire for twenty minutes, then at a distance for
1} £ hours; then put a clean dish under it and baste it all
over continuously with a pint of cream; as the veal turns
round and round, this will form a delicate light brown crust;
when removing the veal to serve it up great care must be
taken not to knock this crust off. Knead two ounces of
butter with one dessertspoonful of flour, and stir into }§ of
a pint of boiling water; simmer ten minutes. Cut a
round of bread yi of an inch thick, take off the crust, toast
a pale brown color; place the veal on the toast; pour off
the dripping; add the gravy to the melted butter and pour
it round the veal, not over it. Twelve button mushrooms
or one pint of peas may be added to the sauce.
Note.—All joints of veal may be dressed in this fashion.
3.—Small Fricandeau of Veal.
Have about three lbs. of veal, either the middle of the loin
1ngredients. or the best end of the neck: cut
Some fat bacon
Some garlic, fresh cut it off in one compact piece;
1 on1on ) s1;cej
1 small carrot f trim 0ff tJje skin aml fat and
1 mushroom, chopped'
^ lettuce lard it thickly with the bacon;
2 cloves '■
5au^icelade0f,nace rub the bottom of the degchee
^saltspoonfulof^t^ acroSS three dmes with the gar
X Slfe* ^,w He; place in the veal with all the
'taore^nefg!a°ifl°0of sherry' ingredients except the wine or
brandy; cover the larding with writing paper, thickly but-
tered; simmer it as gently as possible for three hours;
take off the paper, baste the veal, and continue to sim-
mer half an hour longer. Take out the veal, skim off all
the fat, and rub the gravy and vegetables through a hair


VEAL. 93
sieve or coarse cloth; add the brandy or wine, and serve
the gravy over the veal.
Note.—The cold Fricandeau makes an excellent Mayonnaise— see
receipt for Mayonnaise of fowl.
A large Fricandeau is cut from the prime piece of the
fillet, six inches long and four broad. Proceed exactly as
in the above, but instead of the wine add the strained
juice of one lemon, and serve with a purde of either spinach,
sorrel, or young green peas and a cupful of the gravy.
4.—Stewed Breast of Veal with White Sauce.
Heat a small degchee and rub it four times across the
ingredients. bottom with garlic; have a neat-
Some fresh cut garlic . - . -
2 shaiots ly cut square piece of breast of
1 blade of mace . .
The thin rind of ^ lemon veal, about three H■s., place it in
1 sprig of thyme
3 ,. „ parsley a degchee ; tie the shaiots, mace,
1 teaspoonful of salt
1 saitspoonfui of white pepper lemon-peel, thyme and parsley
2 yolks of eggs J c J
% gin of thick cream in a muslin bag; put them into
the degchee also; add a pint of water; boil up quickly,
skim; add the salt and pepper, and simmer as gently as
possible for 3^ hours. Beat the yolks with the cream ; take
out the muslin bags; skim every particle of fat off the veal,
stir in the egg and cream and serve at once.
Note.—It is a good addition to boil \% pints of green-peas, and put
them into the sauce five minutes before serving.
5.—Stewed Breast of Veal with Oysters.
Get a nice piece of breast of veal cut in a neat square;
ingredients. put it in a degchee with the
n^A lbs. of veal • ,
1 iarCe onion onions, cloves, mace, cinnamon,
1 blade"of mace parsley and thyme all tied up


94
DAINTY DISHES FOR INDIAN TABLES.
ingredients for Stewed Breast
of Veal with Oysters.
1 inch of cinnamon
1 sprig of parsley
1 small sprig of thyme
The juice of 1 large lemon
The liquor of 3 dozen oysters
3 yolks of eggs
1 gill of cream
3 dozen oysters
simmer five minutes,
serve.
loosely in a muslin bag; strain
in the lemon-juice and oyster
liquor; simmer very gently for
three hours, and skim often. Take
out the bag; beat the yolks with
the cream; put in the oysters,
stir till the sauce thickens, and
6.—Galatine of Veal.
Have a piece of the breast of veal twelve inches long and
seven broad; put it into a deg-
chee which will just hold it and
sufficient water to cover it well;
add the sugar, salt, and sliced ve-
getables; boil up quickly, skim;
simmer gently for two hours.
Boil the eggs hard, pound the
yolks; add the Anchovy sauce,
white pepper, grated rind, pars-
ley, herbs and butter, mix well-
Cut the ham into strips half inch broad and three inches
long, and as thin as possible; slice the truffles. Take out
the veal, remove the bones and gristle and lay it flat, the
skin downwards; rub the surface with the garlic, three times
across; sprinkle over the salt, rub in the lemon-juice;
spread the egg paste equally over; lay on the ham and
truffles in lines ; roll up the veal as lightly as possible; sew
it up in a strong cloth; put it back into the pot with the
bones and pieces and simmer very gently three hours
longer. Take out the veal, place it between two boards,
ingredients.
1 dessertspoonful of sifted sugar
1 „ ,, salt
1 onion, *\
1 lettuce, 1 „ ,. d
1 carrot, /
1 turnip, )
12 eggs
1 teaspoonful of Anchovy sauce
1 saltspoonful of white pepper
The graced rind of 1 lemon
2 teaspoonsful of chopped parsley
1 ,, ,, mixed herbs in
fine powder
3 oz. of dissolved butter
y2 lb. of mild lean ham
4 truffles
1 piece of fresh cut garlic
% saltspoonful of salt
The strained juice of a lemon


VEAL. 95
with a heavy weight on the upper one; when cold remove
the cloth. May be glazed or garnished with savoury jelly.
Note.—Reserve the liquor for soup in an uncovered earthen pan.
i
7.—Veal and Ham Pie.
Have the cutlets free from skin and bones, cut it into
ingredients. 1\/2 incn pieces , cut the ham as
t J4 lbs. of veal cutlets
% lb. of mild ham thin as it can be cut. and then
4 button mushrooms
.\ Spoonful of salt bto *# mCh pieCes , chop ^
1% 'lex..." whltei*M*r mushrooms and shalot and fry
1 oz. of butter J
1iTcertsp0onful°fHarvey them with bu"er in a small
j gTofveai broth or cold degchee; add the pepper and
ThfJSStui^oriemon salt, the sauce, broth and flour,
4ecES Paste. and stir over the fire till it
K tfhrfrtS water boils; then add the lemon-juice.
EUStaSSlarge lem°n Butter the edge of a 10-inch pie-
dish ; put in the veal and ham in layers; pour in the sauce,
and finish with a layer of hard-boiled eggs. Make a paste
as follows :—Moisten the flour with the water and lemon-
juice; press the paste out on a slab; put the butter in the
centre; cover it up ; roll out four times, then let it stand for
two hours in a cool place or on ice; then take a sixth part
of the paste; roll it out thin and line the edge of the dish
with it; moisten with cold water ; roll the remainder out the
size of the dish; put it over, press the edge to make it
adhere; trim round with a sharp knife and notch at inch
distances ; make a hole in the centre for the steam to escape,
ornament to fancy, and bake in a moderate oven for two
hours. Serve with cut lemon.
Note.—If ham cannot be obtained streaky bacon may be substituted.


g6 DAINTY DISHES FOR INDIAN TABLES.
8.—Veal Cutlets.
The fillet should be about y$ of an inch thick; cut it into
ingredients. nme 0blons pieces, all of the
1'4 lbs. of fillet of veal
8 oz. of butter same size; trim off the skin, fat,
Some baked flour -''
Fine bread-crumbs and corners; dip each piece into
1 dessertspoonful of baked 'L r
The drained juice oft lemon tw0 0Z- Of dissolved butter and
t g!noPf0wnater°fsalt dredge it lightly with flour; let
i &h«Sfb£» them stand ten minutes; then
dip them again into butter and strew them on both sides
with bread-crumbs ; fry in the remainder of the butter, eight
oz., boiling, at some distance from the fire for twenty
minutes ; they must be old.pale brown colo^on both sides.
Strain the butter, mix in the flour, lemon-juice, salt, and
water (boiling) and mushrooms; boil up, skim, and simmer
ten minutes (in the frying pan). Roll the rashers, put a
skewer through them and roast before the fire while the
cutlets are frying; place the veal and bacon alternately
round the dish, and the sauce in the centre. Serve very hot.
9-—Veal Cutlets a la Maintenon.
(in paper.)
Chop very finely the bacon, bread-crumbs, shalot, parsley,
ingredients. and mushroom (or truffle). Mix
1 oz. of bread-crumbs
2 ;, „ fat bacon them together, add the grated
1 small shalot D
i sprig of parsley lemon, rind, nutmeg, sweet herbs,
A large mushroom (or a truffle)
Grated rind of % a lemon salt and pepper. Cut three chops
One tenth of a nutmeg r l r l
a saitspoonfui of mixed sweet off the best end of the neck of
herbs
U a saitspoonfui of salt veal . take off the skin a d the
72 a ,, M pepper'
chine part of the bone; cover
three sheets of foolscap paper, with three ounce of butter;
dissolve two ounce of butter, dip the cutlets into it, and


VEAL.
97
then into the seasoned crumbs ; lay each on a sheet of paper,
roll the edge tightly round, preserving the shape of the cutlet,
and boil slowly in plenty of lard for an hour, drain on a
sieve before the fire, and serve in the paper.
1o.—Veal Cutlets, braised with fresh Tomatos.
Trim the skin off the veal and cut it into eight neat
pieces ,• place the cutlets and but-
ter in a stewpan; when the butter
dissolves dredge over the flour,
and let them very slowly become
a pale brown colour on both sides.
Clean and pound to paste the
anchovies, garlic and ham; peel
and slice the onion and tomatos,
and the nutmeg, white pepper,
cayenne, lemon-juice, vinegar, marsala or sherry; put all
these ingredients into the stewpan with the cutlets and
simmer as slowly as possible for an hour and a quarter;
skim frequently, and shake the stewpan to prevent burning
at the bottom. Serve quite hot.
Ingredients.
1% lbs. of veal cutlet
% lb. of butter
1 dessertspoonful of baked
flour
3 anchovies
% a clove of garlic
1 oz. of mild lean ham
1 small onion
6 fine ripe tomatos
%th of a nutmeg grated
% of a saltspoonful of white pep-
per
1 grain of cayenne
1 dessertspoonful of lemon juice
1 saltspoonful of vinegar
2 tablespoonsful of marsala or
sherry
11.—Sweetbreads, with Truffles.
Blanch the sweetbreads in boiling water five minutes
and in cold for an hour; remove
the fat, skin and pith; dry them,
and dredge them lightly with
baked flour; place them on a tin
dish and baste well with the dis-
solved butter; bake till nicely
browned, about half an hour.
N
Ingredients.
Sweetbreads
'A of alb. of butter
Some baked flour
6 truffles
1 gill of marsala
1 saltspoonful of salt
* „ ,, white pepper
1 dessertspoonful of lemon-
juice
1 gill of stock, (No. 2)
1 dessertspoonful of baked
flour
1 oz. of butter


98 DAINTY DISHES FOR INDIAN TABLES.
Peel and slice the truffles; put them into a stewpan with
the marsala, salt, white pepper, and lemon-juice; simmer ten
minutes, and add the stock. Knead the baked flour and
butter, and stir in for five minutes; put in the sweetbreads,
and continue to simmer half an hour longer; then serve.
Note.—For other ways of dressing sweetbreads, see Lamb sweetbreads.
12.—Croustade of Sweetbreads, Mushrooms, and
Potato Balls.
The loaf to be baked in an oval cake-tin. Cut off the
ingredients. top above the tin; scoop out the
A 2 lb. loaf, one day old . .
H lb. of oiled butter crumb, leaving % of an inch all
2 sweetbreads , , , .
a dessertspoonful of baked round and at the bottom; pare
flour
Garlic off the crust, dip the case into
2 oz. of butter
1 teaspoonfuiof salt the oiled butter, and put it into
1 saltspoonful of wh1te pepper x
>£th of a grated nutmeg tne Qyen for twenty HlinUtes J
Th1n r1nd of % a lemon *
kaSade^nLe redip it in the bu"er, ^d let it
'strained juice „f a lemon remain in the oven till of a pale
a teacupTro?1 teaT^tcT bright brown colour. (Or a paste
Th^vo?ks?f2eggs case may be used, see note.)
^IJuttOT'mu'sSms Cut off the pith and skin of the
1 saltspoonful of salt . , , , , . , ,
The ju1ce of a lemon sweetbreads, and blanch them
Masaitspoonfuiofsait in boiling water for five minutes.
1 oz. of fresh butter . .
m of a gill of cream Cut 1nto equal sized p1eces, and
One well beaten egg .
Some milk throw them into cold water for an
hour; take them out, wipe them dry, and dredge over the
baked flour. Rub a bright stewpan four times across the
bottom with garlic, put in the butter, sweetbreads, salt,
white pepper, nutmeg, rind of lemon, parsley, mace, cloves,
lemon-juice, white wine, and veal stock ; boil up quickly,
skim; then simmer gently for three quarters of an hour.


VEAL. 99
Take out the sweetbreads; skim and strain the sauce ; add
the eggs beaten up with the cream; boil two minutes. Skin
the mushrooms; throw them into a pint of boiling water,
with the salt and lemon-juice; boil fast for twelve minutes,
and drain on a sieve. Boil the potatoes, add the salt, butter,
cream and beaten egg and put them into fast boiling milk for
two minutes; then drain on a sieve. Put the sweetbreads,
mushrooms, and potato-balls in alternate layers into the bread
case, and pour the sauce over; serve quite hot, with a neatly
rolled napkin on the dish.
Note.—Make a paste {see Veal Patties), roll it out, the last time
an inch and a quarter thick; cut it with a vol-au-vent cutter six inches
in diameter. Make an incision a quarter of an inch deep, with a
cutter an inch smaller; bake about three-quarters of an hour. Take
out the centre, and proceed as directed.
13.—Veal Patties.
Put the lemon-juice in the water, and stir in sufficient
ingredients. to moisten the flour; knead to
^.ffc&aion a sm«oth paste ; lay it on a slab,
jf &rftaht±£ and spread the butter over it;
1« $ham vea' turn over the four sides; dredge
The grated rind of K a lemon . . , a , .. •t-.
One tenth of a grated nutmeg it W1th flour, and roll Out. Do
% saltspoonful white pepper , . - . , - .. . .
M „ „ salt th1s four t1mes ; then fold 1t 1n
1 teaspoonful of Parmesan cheese . -
grated three, and let it stand 1n a cool
1 tablespoonful of baked flour
Some veal stock place for two or three hours.
Strained juice of % a lemon
Kagiu of thick cream Roll out again twice, the second
time a third of an inch thick. Have ready two circular
patty cutters; one 2^ inches across, and the other 1j£
inch. Dip the cutters into flour, and cut out eight of
the larger size; press the smaller size on the centre of
rciqwiR


100 DAINTY DISHES FOR INDIAN TABLES.
each piece of paste, cutting it Jth of an inch deep.
Roll out the remainder of the paste, and cut out eight of the
smaller size. Place them all on a baking tin, and bake
in a quick oven till of a pale brown colour, about twenty
minutes. Take them out, and with a sharp penknife
remove the centre paste from the larger pieces ; fill the
vacancy with veal prepared as follows, then place the
smaller piece over the centre, and serve immediately.
Mince quite small the veal and ham, season with the lemon
rind, nutmeg, white pepper, salt, cheese and baked flour.
Put it in a saucepan with sufficient veal stock to well moisten
it, and simmer gently; stirring constantly for a quarter of
an hour. Add the strained juice of half a lemon, and the
cream ; then fill the patties as directed.
14.—Calfs Head, boiled, with White Sauce.
Put the vinegar and salt into a pan of cold water and
ingredient*. soak the head in it for about
a ££&3rfvinegar , twenty minutes; then well wash
a £n :Sui&?^ ^ in fresh water; trim off the
Asprig'ofparsiey rough black pieces from the
% Tsaifs^OTfui of salt mouth; take out the tongue and
a cut'iem"/ nutmeg brains and put them in cold water.
3 oz. of butter _. . . . . ... .
2 tabiespoonsfui of baked flour Put the head into a big degchee,
'/■ a gill of thick cream , .. . - , «c^m.
Strained juice of Ma lemon the -Split Side downwards, and
IS button mushrooms or a des- .
sertspoonfui of finely chopped entirely cover it with cold water.
parsley.
Boil up quickly, then skim, and
simmer very gently till done. Be careful to keep the head
well covered with water. Half of a very small head will
require an hour and three quarters from the time of boiling
up; a moderate size, two hours and twenty minutes. Tie
the brain in a piece of muslin with the sage leaf and parsley.


VEAL. 101
Put in the tongue and brains three quarters of an hour
before the head is done . Rub the brains through a sieve
or coarse cloth; put them into a saucepan with half ounce
of butter, half saltspoonful of salt, and two grates of nutmeg.
SkiB and trim the_tongue; put it on a small dish, and pour
the brains over it . Lay the head upon a hot dish, the
split side downwards, and serve immediately with a cut-
lemon upon a plate and a white sauce (see Sauces) poured
over it, with either the mushrooms or parsley.
Note.—Reserve the liquor in an earthen pan uncovered for stock or soup.
15.—Calf's Head Brawn.
Get the half of a fine large calfs head with the skin on.
1 » .j,, n..„ Take out the brains, and bone it
ingred1ents of the Pukle.'
X of an oz. of saltpetre entirely' rub a little fine Salt 0Ver
3 oz. of bayS! S*": it. and leave it to drain for twelve
4 oz. of treacle hours Wipe ij dry . mix the saU.
petre, salt, and bay salt, and powder them very fine; rub
this well into every part of the head; leave it in this pickle
for four or five days, turning it daily, and rubbing in a little
of the pickle each time; then pour the treacle over it;
continue to turn it every day and baste it with the brine for
a month. Then hang it up for a night to drain; wrap it in
brown paper, and send it to be smoked where wood only is
burned, from three to four weeks. When wanted for table
wash and scrape it very clean but do not soak it; lay it with
the rind downwards in a saucepan which will hold it easily;
cover it well with cold water as it will swell considerably in
the cooking; let it heat rather slowly; skim it when it first
begins to simmer, and boil it as gently as possible for two
hours, or even more should it not be thoroughly tender all


VEAL.
103
main an hour; wash them again in cold water, and roll them
in a cloth to dry.
Make the batter with the flour, eggs and cream, and beat
with a wooden spoon for twenty minutes. Dissolve the
butter in the frying pan; dip each piece of brain into the
butter and fry to a pale yellow color over a gentle fire;
serve with fried parsley.
Wash a bunch of parsley, dip it in the boiling butter for
three minutes and dry on a sieve before the fire; place it
in the centre of the dish with the brains round it. Serve
very hot.
Note.—May also be served with Mayonnaise Sauce. An excellent
dish.
18.—Calfs Brains with White Sauce.
Clean and branch the brains as in the preceding receipt,
Ingredients. and cut each [niQ four piecesj
2 sets of brains .
1 onion sliced put them into a small saucepan
4 sprigs of parsley
% pint of veal broth with the onion, parsley and
1 lemon
1 saitspoonfuiofsait broth; simmer for three-quarters
of an hour. Take out the brains, strain the sauce and pre-
pare white sauce (see Sauces) with it. When it is ready put
in the brains with the juice strained, and the salt, simmer
ten minutes, and serve.
Nate.—The brains may also be served with Dutch Sauce.
19.—Calfs Brains with Brown Sauce.
Take off the skin; wash the brains well in cold water;
ingredients. put them into a stewpan with a
2 tabiespoornsfui of vinegar quart of water, one tablespoon-
1% teaspoonful of salt r t e . , r 1 /-
1 clove of garlic 1ul of vinegar, one teaspoonful of


104
DAINTY DISHES FOR INDIAN TABLES.
salt, the garlic, and boil for a quar-
ter of an hour; drain on a sieve.
Dissolve the butter; dip in the
brains, dredge with the flour;
place them on a tin dish and
bake in a moderate oven three-
quarters of an hour; baste fre-
quently with the butter. Chop the shalots and mushrooms,
put them into a saucepan with a tablespoonful of vinegar,
the rum, nutmeg, cayenne, sugar, and curry powder, and
stir over the fire for ten minutes. Knead the ounce of
butter with the dessertspoonful of baked flour, add the
stock, simmer and stir for quarter of an hour. Place the
brains on a hot dish, pour over the sauce, and serve.
ingredients of Calfs Bra1ns
with Brown Sauce.
2 oz. of butter
Some baked flour
2 shalots
2 mushrooms
1 tablespoonful of rum
% of a nutmeg grated
1% grain of cayenne
1 teaspoonful of loaf sugar
1 saltspoonful of curry powder
1 oz. of butter
1 dessertspoonful of baked flour
1 claret glass of stock (No. 1)
20.—Kabobes and Kedcheree.
Cut the cutlets a third of an inch thick; and then into neat
pieces two inches square; put
them into y£ of a pint of water
with the two kinds of vinegar,
salt and garlic. Let them re-
main an hour. Wash the split
peas, and boil them for 2)4 hours
in a pint of water; add the rice
(well washed) and continue to
boil for 25 minutes, stirring fre-
quently to keep it from burning.
Chop the onions, fry in eight ounces of butter till slightly
browned; drain off the water, add the peas and rice to the
onions, season with the salt, cardamoms and nutmeg. Stir
and fry till the butter is all absorbed, and the whole is of a
ingredients.
1% lbs. of veal cutlets
1 wineglassful of vinegar
1 saltspoonful of Tarragon
vinegar
1 teaspoonful of salt
% clove of garlic bruised
}£ pint of split peas
% lb. of rice
3 onions
6 oz. of butter
t teaspoonful of salt
% of a saltspoonful of carda-
moms
l/% of a nutmeg grated
2 beaten eggs
\% tablespoonful of curry powder
H of a lb. of butter
1 lemon


VEAL. 105
pale brown color; then stir in the water drained from the
rice and peas. Wipe the veal dry, dip each piece in a beaten
egg, then in the curry powder, and fry slowly in a quarter of
a pound of butter till nicely browned on both sides (about 25
minutes.) Lay in the centre of a hot dish, pour over the
strained juice of the lemon, place the kedcheree round it,
and serve at once.
21.—Potted Veal and Tongue.
The meat must be quite free both from bone, skin, fat
ingredients. and gristle. Mince and then
H bfnused'v«icold roast or pound in a mortar, till in soft
*, £kesf^nsfuiTv«i gravy P«te; add the gravy while pound-
xg ZS%£g&id%&m ing i season with the sauce, mus-
made mustard . j . —,
xK saitspoonfui of white pepper tard, pepper and nutmeg. Cross
7 oz. of dissolved butter the bottom of the pestle once with
Garlic
garlic, cont1nue to pound until
the seasoning and meat are well mixed, then add five ounces
of dissolved butter. When the whole is soft and smooth
press it into a raised pie-dish or large gallipot, flatten the
top with a knife, and pour over two ounces of dissolved
butter.



PORK
1.—Roast Loin of Pork, seasoned.
Score the skin with a very sharp knife at half inch dis-
ingredients. tances. Soak the onion in cold
1 large onion
1 saitspoonfui of finely pow- water and plenty of salt for an
dered sage
y3 saitspoonfui of white pepper hour; then chop it quite fine;
2 ,, of flour of mustard
Some butter and salt add the sage, pepper, and mus-
tard ; mix this seasoning well together and rub it over the
pork ; spread a sheet of white paper with butter, fold it
round the pork, and roast before a brisk fire at a distance
allowing half an hour to the pound, and basting frequently;
half an hour before serving take off the paper and continue
to baste till the pork is nicely browned and the skin crisp.
Pour off the fat; add a gill of boiling water or thin stock to the
gravy dripped from the meat. Pour it into a hot dish, place
the pork on it, skin uppermost, and serve with a tureen of
apple or tomato sauce. (See Sauces.)
2.—Loin of Pork, French fashion.
Put a small loin of pork (about 3^ lbs.) into a pie-dish,
Ingredients. with the sala(j q,^ saltj white
A smallloin of pork
a gill of salad oil pepper, onion (finely chopped),
2 teaspoonsful of salt ,
a saitspoonfui of white pepper garlic (chopped), sweet herbs,
A small onion ° V rr /■
Half a clove of garlic chopped parsley, and grated


PORK.
107
ingredients of Loin of Pork,
French fashion
A teaspoonful of mixed sweet
herbs
A teaspoonful of parsley
%th of a nutmeg
ingredients of 'Sauce*
One sour apple
2 shalots
The juice of a lemon
A teaspoonful of moist sugar
24 of a grain cf cayenne
A mustardspoonful of fresh
made mustard
V a saltspoonful of salt
)$ of a pint of stock (no. i.)
A tablespoonsful of brandy
nutmeg ; rub the ingredients well
into the pork; cover the dish and
let it stand for two days; then
hang it before a good fire, and
roast at a distance for two hours;
baste constantly, either with salad
oil or dissolved butter.
Serve with gravy made as fol-
lows :—Peel and mince the apple
and two shalots ; put them into a saucepan, with strained
lemon-juice, moist sugar, cayenne, mustard, salt, and stir over
the fire until browned; add the stock and boil for a quarter of
an hour ; stir in a tablespoonful of brandy; strain and serve
in the dish, but not poured over the pork.
3.—Fillets of Pork, with Apple Sauce.
(Second dress1ng.)
Cut up about Y^ of a pound of cold roast pork into slices
the sixth of an inch thick; sea-
son the bread-crumbs with the
white pepper, cayenne, salt, and
nutmeg (grated); dissolve the
butter slightly (not to oil); dip
the pork into the butter, then into the crumbs, lay it in a
tin dish; chop the shalots or onion, and strew over; pour
the remainder of the butter over, and bake in a moderate
oven for ^ of an hour. Serve with Apple or Tomato
sauce; lay the pork tastefully round the sauce. (See Sauces.)
ingredients.
5^ lb. of cold roast pork
3 oz. of fine bread-crumbs
A saltspoonful of white pepper
A grain of cayenne
A saltspoonful of salt
^th of a nutmeg
2 oz. of butter
3 shalots or a small onion
4.—Pork Cutlets with Mushroom Sauce.
Cut six or eight chops, the width of the bone from the


I08 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Pork Cutlets foreloin of small pork; trim off
,with Mushroom Sauce.
The strained juice of a lemon the fat and bare the end of the
1 teaspoonful of salt , . . . lf- ,• .L
1 saitspoonfui of white pepper bone about one inch. Mix all the
2 sprigs0"™ spersiey (,/ineiy ingredients together; rub them
chopped.) ,11
1 tabiespoonfui of gooa oil well over the cutlets and let them
ingredients o/sauce. remain two hours; dip each one
12 button mushrooms
% saitspoonfui of salt mto Deaten egg and then into
1 gra1n of cayenne ™
1 grate of nutmeg fine bread-crumbs. Dissolve
1 teaspoonful of tarragon vine-
Th^uice of X lemon some fat in a bright "7^ pan
3 Sb.es^Uonsfui of stock and fry the cutlets in it till of a
1" ,...!. pa,e Drown color; (about twenty
minutes); drain on a sieve before the fire, pour the following
sauce over, and serve instantly.
Peel, clean and chop the mushrooms; season them with
the salt, cayenne, nutmeg, vinegar and lemon-juice; put
them into a small saucepan with the butter, and stir over
the fire for ten minutes ; add the stock, boil up quickly for
five minutes, stir in the marsala, and serve at once.
5.—Bath Chap.
Soak the chap for twelve hours in cold water; scrape and
wash it; put it into a saucepan with plenty of cold water,
and boil gently for 2^ hours. Take off the skin, trim off
the rough parts, and serve either with broad beans, brussels
sprouts, or young greens, as a garnish.
6.—Roast Sucking Pig.
Chop the onions and sage leaves; fry them in the butter
Ingredients. over a S1oW fire fQT ten minuteS;
4 fine onions
1 dozen sage leaves then add the bread-crumbs, yolks,
2 or. of butter'
y, ib. of fine bread-crumbs salt and pepper. With this stuff


PORK. 109
ingredients of Roast Sucking Pig. ing fr\ the paunch of the SUcking
= yolks of eggs /
3 saitspoonsfui of salt pig ; sew it up securely, and roast
2 „ „ pepper . .
Some brown sauce and melted It before a bright fire for two
butter °
hours ; close for ten minutes and
then at a distance, basting frequently with a paste brush
dipped in salad oil. When the pig is done, and before re-
moving it from the spit, cut off the head and divide the pig
in half by sawing it straight down the spine. Dish it up
with brown gravy; put some more in a sauce-boat, and put
in a little of the stuffing reserved for the purpose, the brains
and a few spoonsful of melted butter.
7.—Roast sucking Pig with Chestnuts.
Prepare as above, but prepare the stuffing as directed for
roast turkey and chestnuts. (See recipe.)
8.—To boil a Ham.
Soak the ham in plenty of cold water for 24 hours; put
it into a large pot with plenty of cold water; boil up slowly;
skim; then simmer very gently until done, allowing 28 mi-
nutes to the pound; take it up by the knuckle, to avoid
putting a fork into the thick part and so letting out the
juice; pull off the skin; trim off any rough brown pieces,
and powder the ham over with brown baked bread-crumbs.
Cut a frill of white paper three inches deep; roll it round
the knuckle, and send it to table on a dry warm dish.
Note.—If the ham weighs more than 12 lbs. allow a quarter of an
hour for each pound beyond that up to 16 lbs. ; and beyond that weight
ten minutes for each pound.
9.—Ham boiled in the French way.
Soak as directed above, and put into the water in which


IIO DAINTY DISHES FOR INDIAN TABtES.
it is to be boiled one quart of cider and a pint of vinegar
with a large bunch of sweet herbs. When it is two-thirds
done, skin it, cover it with brown baked bread-crumbs and
set it in an oven, until it is done, (about 1 ^ or two hours).
Decorate with a frill, and serve with or without spinach or
greens as a garnish.
1o.—Another French recipe for boiling Ham
After soaking, cleaning and trimming the ham, wrap it
in a little very sweet, clean hay, and tie it up in a thin
cloth; place it in a pan or ham kettle, as nearly its own
size as possible, and cover it with two parts of water and
one of white wine or cider; boil up and skim; then add
five carrots, three onions, a large bunch of savoury herbs,
and a clove of garlic. Let the whole simmer for four or
five hours, or longer should the ham weigh over 16 lbs.
When quite tender take off the skin, sprinkle with baked
brown breadcrumbs, decorate with a frill, and serve.
11.—Baked Ham.
It should be a York Ham which has been kept about a
ingredients. year, and should weigh about
3 cai?otrion 14 lbs. Soak it one night in
1 head of celery . . j 11
1 turnip cold water; scrape and well
1 handful of parsley . .
4 cloves wash it; put it in an 1ron pot
10 peppercorns ... ,
1 blade of mace with the onion, carrots, celery
1 clove of garlic
2 tabiespoonsfui of moist sugar turnip, parsley, cloves, pepper-
ingredienU of Paste. ^^ ^ m0;st sugarj
1 lbs. of dripping
3 lbs. of flour and enough water to cover it;
3 pints of bran
boil up gently; skim; then sim-
mer for two hours. Make a paste as follows :—Rub the


PORK. Ill
dripping into the flour and bran ; add enough hot water to
make a firm paste; roll it out about one inch thick; put in
the ham; press the paste round it that it may perfectly
adhere and keep in the juice; place it on a tin dish and bake
in a gentle oven for 6l/, hours.
If it is to be served cold, let it remain in the paste until
perfectly cold; then crack the paste, pull off the skin, wipe
the fat with a soft clean cloth; bush it over thickly with
glaze (see recipe); put a frill round the knuckle; garnish
with savoury jelly or parsley, and serve. If it is to be used
hot, garnish with spinach, brussels sprouts, mashed turnips
or carrots.
Note.—Hams are far better if they are left to remain in their own
liquor until cold, as this renders them far more succulent; but in small
families this plan does not answer as they will not keep so long ; and
the same objection exists to serving ham upon, or closely garnished
with savoury jelly, as it becomes unfit for the table far sooner than the
hams themselves.
12.—Brawn.
Get a medium sized pig's head; split it open and re-
ingredients of Picku. move the brains and all the
1 a°o£ of saltpetre bones; strew it thickly inside
X ofa°pinUtgofvinegar with salt, let it. drain until the
ingredients of Coking. following day. Cleanse the ears
1 large grated nutmeg
1'A teaspoonsfui of mace and feet in the same manner;
H » » 11 cayenne
\ i , cloves wipe them free from all brine, lay
1 large bunch of savoury herbs
2 moderate-sized onions them (head, ears and feet) in a
1 small head of celery v'
4 carrots large pan, and rub them well
1 teaspoonful of peppercorns 01/
with the saltpetre and sugar,
mixed; leave them for twelve hours, then add six ounces of
salt; leave them until the following day; then pour the


112 DAINTY DISHES FOR INDIAN TABLES.
vinegar over them, and leave them in the pickle for a week,
turning them every day. Then wash the ears and feet and
boil them for one and a half hours; bone the feet while they
are warm, and trim the gristle from the large ends of the
ears. When these are ready mix the nutmeg with the mace,
cayenne and cloves. Wash, but do not soak the head ; wipe
and flatten it on a board; cut some of the flesh from the
thickest parts; season the head, ears, and feet with the
spices, and lay the head on its thickest part; fit in the ears
and feet, roll it up very tight and bind it firmly with broad
tape; fold a thin cloth quite closely round it and tie it
securely at both ends. Place it in a pot or pan which will
just hold it; put in the bones and trimmings of the feet and
ears, together with the bunch of herbs, onions, celery,
carrots, and peppercorns, and sufficient water to cover it well;
boil very gently for four hours, and leave it till nearly cold
in the liquor in which it was boiled. Then take it out, take
off the cloth, and put the brawn between two dishes, with a
heavy weight on the upper one. The next day take off the
tape, and serve with Oxford brawn sauce. (See recipe.)
13.—Mock Brawn.
Clean the ears, eye-pieces, feet and tongue; rub them with
ingredients. the saU and saltpetre) and leave
Ears, eyepieces, feet and ton- ,
gue of a medium-sized pig them for five days; put them in
1 lb. of common salt
yi oz. of saltpetre a pan with cold water, and boil
2 ox-feet
Some savoury herbs them gently until they are quite
2 on1ons J *
2 carrots tender; pull out the bones and
J& teaspoonful of peppercorns *
cut the meat into pieces, the size
of a walnut. Boil the ox-feet until perfectly tender; take
out the bones and all the meat, leaving only the skin; press


PORK. 113
the skin flat on a board; cut up the nice part of the meat
and mix with the pork. Place the meat on the skin; roll it
up quite tight; put it into a strong cloth, sew it up; boil it
for two hours, then press it into a round pan or mould which
will just hold it; put a heavy weight on it, and let it remain
until next day. Then turn out. Serve with Oxford brawn
sauce, (see recipe.)
14.—Sausages and Chestnuts.
(An excellent French entree.)
Roast and peel the chestnuts; fry the sausages gently in
ingredients. butter; when they are well brown-
40 fine chestnuts -, 1 1 1 1
Some butter ed take them out and pour the
j large teaspoonful of flour . .
H pint of strong stock fat m which they have been fried
2 glasses of white wine
1 small bunch of savoury herbs into a bright degchee or sauce-
1 saltspoonful of salt
% „ „ pepper pan; mix the flour with it; then
% ,, ,, cayenne
pour in by degrees the stock and
wine; add the herbs, salt, pepper and cayenne; boil up; lay
in the sausages round the pan and the chestnuts in the cen-
tre; stew very gently for an hour; take out the herbs; dish
the sausages neatly and pile up the chestnuts in the centre,
strain the sauce over them, and serve very hot.



POULTRY.
1.—Boiled Turkey with Celery Sauce.
Chop the beef suet; mix it with the bread-crumbs and
parsley, and season with the salt,
pepper, nutmeg, lemon rind and
juice, sweet herbs and thyme;
add the eggs and cream. Put
this stuffing into the breast of
the turkey; fasten the skin loose,
ly over it; rub the turkey vdth
a cut lemon; cover the breast
with thin slices of fat bacon; tie
it over with a clean white cloth; put it into a large pot
with sufficient water to cover it; boil up quickly, then
simmer gently till done. A turkey weighing ten pounds
will take two hours, one of fifteen pounds two hours and a
half. Take it out of the cloth, remove the bacon, and pull
out the skewers. Place the turkey on a hot dish; pour
half a pint of the celery sauce (see recipe) over the breast;
put the rest of the sauce in a tureen, and serve immediately.
ingredientsoj'stuffing*
yt lb. of beef suet
2 oz of fine bread-crumbs
1 tablespoonful of fresh chop-
ped parsley
1 saltspoonful of salt
yz ,, ,, white pepper
Y& of a nutmeg grated
Ihe rind of V? lemon grated
The strained juice of a lemon
yz saltspoonful of mixed sweet
herbs
14 saltspoonful of thyme
2 well beaten fresh eggs
2 la'1lespounsful of cream
2.—Boned Turkey served with Tongue and
Forcemeat.
Cut the legs off the turkey; scald, trim, and set them
aside; bone the turkey without removing the wings ; prepare


POULTRY.
"5
a veal forcemeat (see recipe) and nearly fill the inside of the
turkey with it; boil a small pickled tongue slowly for two
and a half hours; skin it and trim off the root, leaving only
a portion of the fat; thrust it into the middle of the force-
meat; fasten the skin loosely over it, and then follow the
preceding recipe in every particular.
Note.—Turkeys dressed in this fashion and covered with a thick
Bechamel sauce (see recipe) instead of Celery sauce, and garnished
with truffle, tongue, and aspic jelly (see recipe) make an excellent dish
for ball suppers.
3.—Turkey stuffed and roasted.
Prepare the stuffing
Ingredients of stuffing,
Y* lb. of lean pork
Yt lb. „ ,, veal
z oz. ,, ,, ham
y2 lb. of beef suet
2 oz. of bread-crumbs
1 tablespoonful of chopped
parsley
Yb of a nutmeg grated
The peel of a lemon grated
1 saltspoonful of white pepper
1 grain of cayenne
1 saltspoonful of loaf sugar
l'A „ „ salt
2 ,. ,, sweet herbs
2 ,, ,, f1ne powder
3 well beaten eggs
The strained juice of a lemon
Gravy.
Some garlic
2 oz. of butter
x onion
1 carrot
% head of celery, sliced
1 lb. of lean beef
y2 lb. „ ,, veal
z oz. ,, ,, ham
2 mushrooms
2 truffles
1 clove
^ of an inch of mace
4 white peppercorns
1 teaspoonful of loaf sugar.
1 saltspoonful of flour of mus-
tard
as follows :—Scrape the pork, veal,
ham and suet; rub the bread
crumbs to fine powder: add the
parsley and mix well together.
Season with the nutmeg, lemon-
peel, pepper, cayenne, loaf sugar,
salt and sweet herbs. Put the
whole into a mortar and pound
to a smooth paste ; add the beat-
en eggs and lemon-juice; when
well mixed, fill the crop of the
turkey with it; fasten the skin
loosely over it and put the remain-
der into the body; cover it over
with sheets of white paper thickly
buttered. Hang the turkey be-
fore a large fire, near for the first
twenty minutes, then at a distance
till done; baste frequently. A


Il6 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Gravy for turkev weighing nine pounds will
Roast Turkey J b b r
1 saitspoonfuiofsait require t wo and a quarter hours,
? quarto? waterey and beyond that allow ten mi-
1 tablespoonful of baked flour - jjv i
1 winegiassfui of white wine nutes more for every additional
pound. Half an hour before serv-
ing take off the paper ; dredge the turkey slightly with baked
flour, and baste with dissolved butter until done. Make
a gravy as follows:—Rub the degchee twice across the bottom
with garlic; put in the butter, with the onion, carrot and
celery sliced; add the beef, veal, ham, mushrooms, truffles,
clove, mace, peppercorns, sugar, mustard, salt and parsley.
Let it stand by the fire for an hour to brown the meat
and extract the gravy; add the warm water, and simmer
gently (skimming frequently) for three and a half hours.
Mix the flour with the white wine and stir in. Boil fast^and
skim for twenty minutes; then strain; place the turkey on a
hot dish ; pull out the skewers; pour some of the gravy into
the dish (not over the turkey) and the remainder into a
tureen; garnish with some fried sausages, and serve at once.
Note.—Fried plantains are delicious eaten with Roast Turkey.
4.—Roast Turkey with Chestnut stuffing.
Prepare the stuffing as follows:—Scald, peel, and scrape
ingredients. the chestnuts; boil them in the
5° pinfofmUk milk for twenty minutes with the
2 oz. of butter , - ,
1 teaspoonfui of salt butter and salt; drain them dry;
1 lb. of sausage meat . ,
2 saitspoonsfui of pepper mix them with the sausage meat,
1 grain of cayenne'
pepper and cayenne. Fill the
body of the turkey with this stuffing and proceed in every
particular as in the preceding recipe; only garnish with
whole stewed chestnuts instead of sausages (about twenty).


POULTRY. 117
5.—Roast Turkey with Pate de foie gras Stuffing.
Mince the sweetbread very fine; mix the pate with the
ingredients. sweetbread and bread-crumbs
1 lb. of'fresh Pate de foie gras . . . . ,
3 oz. 3 drachms of sweetbread and bind it together w1th the
6 oz. 6 drachms of bread-crumbs ,
The yolks of five eggs yolks. Fill the body of the tur-
key with this stuffing and proceed in every particular as in
the recipe for roast turkey.
6.—Turkey's Legs broiled.
(Second dressing.)
Score the meat of the legs at half inch distances, and
ingredients. three-quarters of an inch deep.
1 saltspoonful of white pepper , ,. ,
K „ „ cayenne Mix the pepper, cayenne, mus-
1 mustardspoonful of fresh made , , t. . . . .
mustard tard, salt, garlic, and lemon-juice
1 saltspoonful of salt .
1 piece of garlic, the size of a well together; rub this seasoning
split pea'
The strained juice of a lemon well into the divisions and all
over the legs. Place them on a gridiron over a bright fire,
and broil for twenty minutes at a distance; turn them that
they may be nicely browned all over. Place them on a hot
dish, rub over each half an ounce of butter, and send to
table very hot.
7.—Pulled Turkey.
(Second dressing.)
Pull the meat off the bones of a cold turkey, in strips,
ingredients. by using two forks; make a
j£ turnip gravy with the bones, onion, and
1 small head of celery . .
3 oz. of butter turnip fried in one ounce of the
1 saltspoonful of salt *
1 „ „ white pepper butter until browned. Season
1 tablespoonful of flour
Some garlic the meat with the salt, pepper
1 tablespoonful of sherry
and flour. Put two oz. of butter


Il8 DAINTY DISHES FOR INDIAN TABLES.
into a bright saucepan, rub the bottom once across with
garlic; put in the meat, and shake the pan till the butter
is all absorbed; then add enough of the gravy (strained) to
moisten it. Simmer ten minutes, stir in the sherry, and
serve with fried sippets.
If a white dish be preferred stew the bones and vege-
tables (fried but not drowned) in milk, and substitute two
tablespoonsful of cream for the sherry; garnish with slices
of lemon.
Note.—For other modes of dressing the remains of turkey, see Second
dressings of fowl which may be followed in every respect.
8.—Roast Fowl with Gravy and Bread-sauce.
Spread a sheet of paper thickly with the lard (or the
ingredients. same quantity of butter) and wrap
2 oz. of fresh lard
4 „ „ ,, butter 1t round the fowl: hang it before
1 onion (sliced)
4 slices of carrot a good clear fire, close for ten mi-
3 „ ,, celery
i teaspoonfui of moist sugar nutes and then at a distance until
¥t ot a ii,. of gravy beef (or J$
pint of stock) done; baste frequently: ten mi-
1 saltspoonful of flour of mus- ' L J'
, Spoonful of salt nuteS before Serving take off the
1'A pints of warm water paper and.baste with two ounces
I ^pooffo^yflour of dissolved butter until done.
Chickens require half an hour, a moderate sized fowl
fifty minutes, and a capon an hour and a quarter. Place
the fowl on a hot dish, pull out the skewers, and serve
with the gravy in the dish and the breadsauce (see rceipe)
in a tureen. Make the gravy as follows :—Put one ounce
of butter, the onion, carrot, celery, sugar and gravy
beef into a small stewpan; simmer gently over the
fire until nicely browned; then add the mustard, salt, clove
and water ; simmer (skimming often) very gently until re-


POULTRY. 119
duced to half the quantity. Knead the remaining ounce of
butter with the flour; stir into the gravy, and add the soy.
Boil ten minutes, strain and serve.
Note.—All poultry is immensely improved by being stuffed with as
many mushrooms as you can put in, 2 oz. of butter, a saltspoonful of
salt, and one grain of cayenne ; well basted ; put a round of toast under
and serve on the toast.
9.—Boiled Fowls.
Truss the fowls for boiling; place them in the degchee
ingredients. an(i cover them with the milk;
1 pair of fowls . .. ... , ,
3 quarts of milk boil up quickly, and then simmer
till done. Chickens require six-
teen minutes ; fine fowls twenty-five minutes, capons from
forty to fifty minutes.
Serve with white, parsley, green, or celery sauces (see re-
cipes) according to taste.
ATote.—Reserve the milk in which the fowls were boiled in an earthen
pan for soup, and serve for any of the white soups. See recipes.
10.—Braised Fowl with Tomatoes.
Truss a fine young fowl as for boiling; spread a sheet of
ingredients. paper thickly with the butter and
1 fowl
3 oz. of butter . wrap the fowl in it. Heat a
A p1ece of fresh cut garlic
% pint of strong veai gravy stewpan and rub it three times
6 large r1pe tomatoes *
1 shaiot across the bottom with srarlic :put
1 teaspoonful of salt ° ?l
, saltspoonful of white pepper in fa foWl pour fa ~vy over
1 gra1n ot cayenne * * o 1
Itft^nfu.rSa^r'1 i t J ooil Up quickly, and put the
}The strained jn'JcfofTiemcns Wn where it will only just simmer.
1wi„egiassfulofmarsala SlLce the tomatOCS J chop the
shaiot; season with the salt, pepper, cayenne, nutmeg,


120 DAINTY DISHES FOR INDIAN TABLES.
mustard and ginger; add the lemon-juice and marsala.
Baste the fowl with the gravy frequently, and when it
has simmered three-quarters of an hour put in the tomatoes.
Stir and boil up; then continue the slow simmering and
basting for another hour and a quarter. Take the paper
off the breast; lay the fowl on a hot dish; pour the sauce
over, and serve immediately.
11.—Chicken and Onions.
Truss the chickens for boiling, fill the body with small
ingredients. onions which have previously
A fine chicken . .....
Some small onions been parboiled in milk and a
A teaspoonful of salt
a liuie bacon teaspoonful of salt. To the milk
8 large onions
a saitspoonfui of pepper in which they were boiled, add
A quart of milk
2 tabiespoonsfui of flour the remainder of the quart, put
2 oz. of fresh butter
a grain of cayenne pepper in the head, giblets and feet of
the chicken and bacon, and boil for one hour. Then put
the chicken into the stock and simmer for three-quarters
of an hour. Then take out the chicken, reduce the stock to
one pint by boiling, strain it, mix two tabiespoonsfui of flour
or arrowroot in three of cold milk and stir into the sauce,
mixing one way, until it is perfectly smooth like cream ; add
the butter and cayenne, and stir over the fire until it is well
mixed, taking care it does not boil; then pour it over the
chicken and serve.
Note.—Mushrooms can be used instead of onions and make a most
palatable dish.
12.—Two Chickens for eight persons.
Cut up one of the fowls ; the leg and thigh into two


POULTRY.
121
Ingredients.
i fowls
1 Spanish (or other) onions
2 oz. of butter
i saltspooiiful of salt
J4 it ii cayenne
i teaspoonful of garlic or French
vinegar
i pint of button mushrooms
i teaspoonful of salt
i saltspoonful of pepper
2 tablespoonsful of arrowroot
z ,, ,, mushroom
ketchup
pieces, the back into three pieces,
and the breast into two pieces,
which, with the merry thought,
will be fourteen pieces.
Cut up the onion small, and
put it into the saucepan with the
butter, cayenne and salt; let it
stew gently for about an hour, until it is in a complete
pulp; add the chicken, stew half an hour, and just before
serving add the vinegar.
Cut up the other fowl in the same way as the first one.
Pick and scald the head and necks of both fowls, and stew
them in half a pint of water for an hour ; strain the liquor
and put it in a saucepan with the button mushrooms, pepper
and salt; put in the pieces of fowl and simmer for half an
hour; then thicken with the arrowroot. Just before serving
add the mushroom ketchup.
Pigeons, grouse, partridges and turkey are all delicious,
served in the same way.
13—Braised Fowl and White Sauce with Braised
Beef and Chestnuts.
Mix one tablespoonful
Ingredients.
1 fowl
1% lbs. of the upper side of the
round of beef an inch thick
6 rashers of bacon J^ inch thick
without bone or skin
Some butter milk, garlic, shalots
1 gill of cream
1 carrot
1 head of celery
15 chestnuts
2 lemons
Oil, sugar, pepper, salt, &c
2 oz. of butter
1 tablespoonful of flour or ar-
rowroot
of salad oil, with the strained
juice of a lemon, one saltspoon-
ful of salt, one saltspoonful of
white pepper, one grain of cay-
enne, one saltspoonful of flour of
mustard, three grates of nutmeg,
a piece of garlic, the size of a pea
(bruised), and three tablespoons-
ful of "Cre-fydd sauce," (see note.)


122 DAINTY DISHES FOR INDIAN TABLES.
Rub this well into the .beef, and let it remain closely
covered for 24 hours. Clean, and cut up small the heart
of the celery, the carrot and two shalots. Put them into
a saucepan with an ounce of butter. Lay in the beef,
pour the sauce over it, and three-quarters of a pint of
cold water. Place the fowl on the beef with two ounces
of butter spread on the slices of bacon laid over that. Peel
the chestnuts with a sharp knife, and lay them round the
fowl. Boil up quickly, baste the fowl with the gravy, then
simmer as gently as possible for two and half hours. Mix a
tablespoonful of baked flour into half a pint of a new milk,
boil ten minutes ; add the cream ; place the fowl on a hot
dish with the bacon round it, and pour the white sauce over.
Lay the beef on a hot dish, pour over the gravy and vegeta-
bles ; add the strained juice of a lemon, and send both dishes
to table immediately.
Note.—If you have no Cre-fydd sauce, use instead a tablespoonful of
port wine, a teaspoonful of soy, a teaspoonful of brandy, and a saltspoon-
ful of chutney.
14.—Chickens with Green Peas.
Boil the chickens, cut them into pieces, and put them in
ingredients. a saucepan with the peas, butter,
1 pint of green peas , ,
ii oz. of butter parsley and onions; put on the
4 small onions fire for four minutes and then add
1 dessertspoonful of flour
\i tumbler of gravy the flour and gravy; simmer for
1 teaspoonful of salt
li „ „ sugar twenty minutes, stir in the salt
and sugar, and serve very hot.
15.—Mayonnaise of Fowl.
Boil a fine fowl as in recipe No. 9, and when it is cold cut


POULTRY. 123
it up into neat pieces. Wash two fine lettuces, or any salad
in season, and four spring onions; leave them in water for
two hours. Prepare the Mayonnaise sauce, (see recipe) and
leave it to stand in a cool place or on ice for an hour. Wipe
each salad-leaf, and break it into pieces; cut up the onions
quite small; put half the salad in the bowl or on the dish;
on that lay half the fowl; then half the sauce; then the re-
mainder of the fowl; the rest of the salad over that; pour the
sauce over all, sprinkle with the chopped onions, and gar-
nish with slices of alternate beetroot and cucumber if you
have any.
16.—Fricasseed Fowl, white.
Cut up the fowl into joints, and put it into cold water for
ingredients. an hour to blanch; wipe it dry and
SomeUbfke°dWflour dredge each piece with flour ; put
a shaiotm' it into the stewpan with the milk
1 sprig of thyme
2 leaves of tarragon and the shaiot, thyme, tarragon,
1 inch of thin lemon-peel ".
yt „ „ mace lemdn-peel and clove tied in a bit
1 clove
1 teaspoonfui of salt of muslin ; add the salt and sugar;
1 „ „ loaf sugar ;. .
The strained juice of a lemon D0ii up quickly ; then simmer very
gently for three quarters of an hour ; take out the bag, place
the fowl on a hot dish, and pour it over the lemon-juice.
Prepare white sauce (see recipe) or melted butter for
vegetables (see recipe) with the liquor in which the fowl was
boiled ; pour it over the fowl, and serve at once.
17.—Fowl Pie.
Prepare the fowl in all respects as above; when it is
1ngredients. ready to serve make a paste as
6 mealy potatoes . .. . .
1 saitspoonfui of salt follows :—Mash the potatoes ; fla-


124 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Fowl Pie. vour with the Salt J add the but-
3 oz. of butter , - . .
j| gill of cream (or milk) ter, cream, and egg, and beat
1 well beaten egg ....
Some slices of bacon or ham With a WOOden SpOOn t1ll quite
light; line a pie dish with about one-third of the potato;
lay in a layer of bacon, then the fowl; pour over the
sauce; cover with another layer of bacon; lay over the
remainder of the potato; smooth it over with a knife
and bake in a moderately heated oven for three quarters
of an hour.
Note.—Two hard-boiled eggs cut in halves are an improvement. This
dish can also be prepared with cold fowl, and if there be no white
sauce use instead some veal gravy, or stock.
18—Fowl Fricasseed in Oil.
Cut up the fowl into joints and put it into cold water for
ingredients. tw0 hours; wipe it quite dry; put
1 young fowl ..,.,. -
i pint of good salad oil the salad oil into a stewpan, and
1 teaspoonful of oil ......
2 mushrooms when warm put 1n the fowl with
3 truffles (if you have them)
i shaiot the mushrooms, truffles, shalot,
1 sprig of thyme
14 sprigs of parsley thyme, parsley, and bay leaf.
I sha!otnsmushroonls Bo'1 Up qu'ckly; tnen simmer
xX'oonfuiofsait until the fowl is done a pale
The juice of, fem™ sugar yellow color (about three quarters
H Billofmarsala q{ an hour ) Make the f0ll0Wing
sauce:—Clean the mushrooms, chop the shalots and truffle;
put them into a small saucepan with enough of the oil in
which the fowl was cooked to moisten them; stir over a
quick fire for ten minutes. Add the salt, sugar, lemon-juice,
and marsala. Drain the fowl on a cloth to take off the fat,
put it on a hot dish; pour the sauce over, and serve
at once.


POULTRY. 125
19.— Timbale of Macaroni with Fowl.
Prepare some veal forcemeat (see recipe—about quarter
Ingram,. the quantity given will do). Boil
1 boiled fowl , ......
1 lb. of macaroni the macaroni until it is quite
Some veal forcemeat . ...
onion tender, but not so soft that it
Pepper
Salt will break or stick together. Cut
A little fat bacon
Some buuer it all up into pieces one-third of
an inch long. Butter a pudding basin or a round mould
and stick in the little pieces of macaroni upright, so that
when turned out the shape will look like a honey-comb.
They must touch each other, and the sides of the basins or
mould must be covered up to the very top. Dip a metal
spoon in hot water, and scoop out some of the veal force-
meat, and lay a thin layer of it over the macaroni as you
proceed. When the mould is thus lined fill it with the
fowl (boiled as in recipe No. 9) finely minced and seasoned
with a little choped onion, salt, pepper, and bacon. Pour
in two tablespoonsful of white sauce, prepared from the
bones of the fowl and the milk in which it was boiled (see
recipe). Cover the fowl in with a layer of forcemeat about half
an inch thick; cover the bowl over with a round piece of
buttered paper, lay a plate on that, and steam for an hour.
Turn out carefully, and serve with the remainder of the
sauce poured round it.
Note.—A few button mushrooms are a great improvement to the
sauce, and this dish may be made with any kind of white meat.
20.—Fowl with Savoury Macaroni.
(Second dressing.)
Put the macaroni into the water and leave it to soak


126 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Fowl with for two hours. Cut Up the Cold
Savoury Macaroni.
6 oz. of Genoa macaroni fowl and pUt the h0mS and teim-
Th^maS'ofT'coidfowi mings into a saucepan with the
, on,™ (sl1ced) onionj carrot, parsley) dove, saU>
1 dov? ° parb ey mustard, cheese and garlic. Pour
1 teaspoon u o sa ^ ^ ^ ^ .^ ^ water 0r stock \ boil for twO
1 dessertspoonful of grated hours; strain; lay the macaroni
1 piece of garlic, the size of a carefully in a stewpan with three
pea
1 quart of cold water or stock ounces of butter ; pour over the
3 oz. of butter
X of a lb. of cold fowl gravy,' and simmer till tender,
1 saltspoonful of salt ° ."
1 . v * a" white pcpper about 1 SA hour. Season the fowl
Some baked flour'
1 bmtef uUve °" °r % 'b' °f with the salt and PePper , dredge
^winegiassfulofmarsala it ligntly w,th flour, and fry tO a
nice yellow color in the oil or butter. Lay the macaroni
round the dish in the form of a wall; add the marsala to
the gravy ; place the fowl in the centre ; pour over the gravy,
and serve at once.
21.—Quenelles of Fowl.
Prepare some chicken forcemeat with the flesh of a fowl
as described in quenelle forcemeats of veal (see recipe), using
half the quantities given, and finish by incorporating with it
two tablespoonsful of thick white sauce (see recipe). Form
this forcemeat into egg-shaped quenelles with two tablespoons,
and poach them for ten minutes in boiling broth or water;
serve them dished up in a circle, with some rich Bechamel
sauce (see recipe) poured over and round them, and garnish
with green peas, truffles, or mushrooms.
22.—Chickens a la Tartare.
Draw, singe, trim, and split the chickens into halves ; sea-
son with pepper and salt, and fry them with butter until


POULTRY. 127
done on both sides; then press them between two dishes
until half cold ; dip them in egg and then in bread-crumbs;
sprinkle with a little clarified butter and crumb them again.
Twenty minutes before they are wanted broil the two halves
over a clear fire until they are a light golden brown; place
them on a dish containing some Tartar sauce (see recipe);
garnish with pickles, and serve.
Note.—All kinds of poultry and game are delicious, served in this
way.
23.—Devilled Fowl.
Take the legs of either boiled or roasted fowls; score the
ingredients. flesh deeply and rub over the
1 SSspoonMofchutney following mixture; melt the butter
1 pinch of cayenne .... ,
1 ,, „ pepper and mix 1n the chutney, cayenne,
pepper, and salt; put the legs on
a gridiron over a slow fire, and take care they do not burn;
cook slowly for a quarter of an hour, turning them frequent-
ly; take them off and pour a little more dissolved butter
over each; shake a little pepper over, and serve at once.
24.—Aspic of Fillets of Chicken or Game.
Melt the jelly and pour some into the mould, (about
ingredients half an inch thick); leave it to
Aspic jelly {see recipe) . .
Cold fillets of 2 or 3 chickens settle ; when it is firm lay 1n some
4 hard-boiled eggs
Some truffles, gherkins and of the hard-boiled eggs, (whites
beetroot . °°' V
Mayonnaise sauce (see recipe) and yolks) gherkins and beetroot
and arrange them according to taste; pour in some more jelly
and leave it to settle; then put in the fillets neatly cut into
shapes; add some jelly, enough to set but not to cover the
chickens, leave it to settle; pour round' and over some


128 DAINTY DISHES FOR INDIAN TABLES.

Mayonnaise sauce, and cover this well over with cold aspic,
otherwise it would if liquid mix with the sauce and get
muddy. Then fill the mould with liquid aspic as full as it
will hold, and put it on ice or in a very cold place to settle.
When ready to serve dip a cloth in hot water; wrap it round
the outside of the mould, and turn the jelly out on a dish.
25.—Curried Fowl.
(Second Dressing.)
Cut up the cold fowl; stew the bones in a pint of water
ingredients. for ^ 0f an hour, slice the onion;
About % lb- of cold fowl . , . .
1 large onion mix the butter with the curry
3 oz. of butter 1 - ...
1 tabiespoonful of curry pow- t powder, and fry the onion in It
x% saitspoonsfui of salt until it is of a pale brown color
1 desertspoonful of baked flour
1 sherry glass of thick cream , and quite tender : put in the fowl:
The strained juce of a lemon
, 6 oz. of rice ;. strain the gravy (about a teacup),
from the bones; add it to the fowl and put in the baked
flour; simmer, stirring frequently for twenty minutes; stir
in the cream and lemon-juice, and serve at once with a wall
of rice round.
Wash the rice; put it into a quart of cold water and boil
for half an hour; drain on a sieve before the fire, and stir
with a wooden fork to separate the grains.
26.—Fowl Curry.
(Another way.)
Take the heart of a cabbage, pull away all the outside
ingredients. leaves until it is about the size of
I apple?6 an egg ; chop it fine, and add the
The juice of 1 lemon * ..
1 saitspoonfui of black pepper apples sliced fine, the lemon-juice,
1 large tabiespoonful of .Mr. Ar-
uott's curry powder, (see recipe) pepper and curry powder; mix


POULTRY.
129
inpatients of Fo1ul Curry. well ; put the OtllOnS illtO a StCW-
j| dove of parfic pan with the butter, and fry a
2 oz. of butter . .
2 tabiespoonsfui of flour hght brown color; then add to It
1 pint of strong gravy
the cabbage, apples, lemon-juice
and curry powder; add the chopped garlic, flour and gravy,
and stew well together.
Then put in a cold roast fowl nicely cut up ; simmer for
twenty minutes, and serve at once with plain boiled rice
(see preceding recipe.)
Pork or mutton chops, kidney, lobster, the remains of a
calf's head, all are excellent, served as above.
27.—Minced Fowl with Savoury Rice.
(Second dressing.)
Cut all the white meat off the fowl • put the bones, skin
and rough pieces into a stewpan
with one quart of water, onion,
carrot, garlic, sugar, salt and pep-
per ; boil for two hours ; wash the
rice, put it into a quart of cold
water and boil for a quarter of an
hour ; strain dry ; mince the fowl;
season it with the salt, white pep-
per, parsley, flour, mushroom and
lemon-juice; put the mince into
a stewpan with enough gravy to
moisten it well, and simmer very gently, stirring frequently for
eighteen minutes. Put the rice into a stewpan with the button
and stir over the fire for five minutes; add the remainder of the
gravy, and simmer, stirring constantly 'for ten minutes; lay the
rice round the dish and the mince in the centre; serve very hot.
R
ingredients.
The remains of a fowl
2 quarts of water
1 onion
}£ carrot
1 piece of garlic, the size of a
pea
1 teaspoonful of loaf sugar
1 „ „ salt
1 saltspoonful of pepper
J£ lb. of best rice
1 quart of water
1 lb. of minced fowl
\% saltspoonsful of salt
1 „ ,, white pepper
1 dessertspoonful of chopped
parsley
1 tablespoonful of baked flour
1 large mushroom (chopped)
The juice of % lemon
2 oz. of butter


130 DAINTY DISHES FOR INDIAN TABLES.
28.—Croquets of Fowl.
(Second dressing.)
Rub the butter into the flour ; beat the yolks of the eggs
ingredients. with the water, and stir into the
2 oz. of butter n ., . . . .. rr t
6 oz. of dried flour flour until it 1s a stiff paste;
The yolks of 2 fresh eggs . , ... . - ,, .
4 tabiespoonsfuiofcoidwater knead t1ll quite smooth; roll it
% lb. of cold fowl . 1 .
1 piece of garlic out twice; then let it stand in a
.%. pint of water . .
2 oz. of ham or tongue cool place (or on 1ce) for six hours;
% of a nutmeg
y2 saitspoonfui of white pepper cut up the cold fowl and free it
The grated rind of J^ lemon
% saitspoonfui of flour of mustard from all skin : put the bones and
M. ,, „ -salt ...
1 lb. of clar1fied dr1pp1ng trimmings into a saucepan w1th
Some parsley
the half pint of cold water, the
garlic (about the size of a pea), and stew it for gravy. Pound
the fowl to a paste, add the ham or tongue pounded, the nut-
meg, pepper, lemon, mustard and salt; add enough of the
gravy to moisten it. Continue to pound until the ingredients
are well mixed ; roll out the paste }& of an inch thick; divide
it into eight equal pieces about three inches square; brush
over the surface with cold water ; put }£ part of the pounded
meat into each piece in the form of a sausage ; fold the paste
over ; press the edges to make them adhere; then fry in the
boiling lard till of a pale yellow colour; drain on a sieve
before the fire, and serve with or without fried parsley in the
centre.
29.—Chicken Legs en Papillotes.
(Second dressing.)
Remove the bones from some cold legs of chicken or fowl.
ingredients. Dissolve the butter and season it
1 oz. of butter . 1.11 1 1
Some chopped parsley with a little chopped parsley, pep-
Some boiled bacon .
Pepper and salt per, and salt ; dip in the pieces of


POULTRY. 131
chicken; wrap them in some thin slices of boiled bacon ; then
fold in some slices of buttered paper ; double over the edges
neatly ; lay them on a gridiron over a slow fire for ten minutes,
turning them twice, and taking care they do not burn.
Pulled Fowl.
(Second dressing.)
{See Pulled Turkey.)
30.—Roast Goose with stuffing and Apple or
Gooseberry Sauce.
Boil the onions in plenty of water for a quarter of an hour;
ingredients. drain and chop them small ; mix
2 dessertspoonsful of fine them with the bread-crumbs, sage,
bread-crumbs .
'A saitspoonfui of powdered sage salt, sugar, mustard, brandy and
1 " "salt 1- 1 11
1 „ „ loaf sugar dissolved butter ; mix well and put
% » 11 flour of mus-
tard this into the body of the goose;
1 teaspoonful of brandy
1 oz. of dissolved butter cover its breast with a slice of
ngra 1mts of ravy thick fat bacon, or a sheet of paper
1 tablespoonful of flour
% of a pint of stock (No. 1) spread with one ounce of butter;
1 teaspoonful of soy *'
3 grain of cayenne roast before a brisk fire for one
y7 saitspoonfui of salt
The strained juice of % lemon and a half hours, basting constant-
ly ; ten minutes before serving take off the bacon (or paper);
dredge slightly with flour, and baste until done; serve with
the following gravy:
Mix the flour with the stock; add the soy, cayenne and
salt; boil fast for twenty minutes ; add the gravy dripped
from the goose and the strained lemon-juice. Serve in a
tureen. Make some apple sauce (see recipe), and serve in
a tureen. If you have no apples, the following is a good
substitute:


132 DAINH DISHES KOK INU1AN TABLES.
Gooseberry Sana.
Boil the gooseberries and water (or syrup) until they
ingredients. are quite soft; then rub them
,K pina of bottled gooseber- through a sieve, and serve in a
% gill of water (or syrup) tureen
Note.—Roast gosling may be served in the same way, (it will take
fifty minutes) and is a far more delicate dish.
31.—Roast Goose with Tomatoes and Chestnuts.
Prepare the goose in every way as above; add thirty
cleaned and roasted chestnuts to the stuffing and fill the in-
side of the goose with it; continue as in previous recipes, and
when dished up garnish with a border of stuffed tomatoes.
(See recipe.)
32.—Roast Ducks and Ducklings stuffed.
Make a stuffing as in the recipe for roast goose; the
ingredients. quantity given will be sufficient
a oz. of bread-crumbs
3 shaiots for two ducks, or the following
2 sprigs of parsley .
t „ ,. thyme receipt may be preferred : —rut
2 sage leaves
1 (:love ,, , ,. the bread-crumbs into a sauce-
% saltspoonful of wh1te pepper
'i V, "loafsugar P'nn with the shalots, parsley,
K» „r*lmegi'a,c'd th>'me, sage-leaves, clove, pepper,
'i Slntofbutaterr salt, ,oaf sugar' lemon-peel, nut-
x saitspoonful of chopped pars- meg and ^^ . j^'1 ^ ^
for twenty minutes until the water is all absorbed ; then add
the butter, and stir it through a sieve; when cold add the
parsley, and with this mixture stuff the ducks; roast before
a quick fire, basting constantly till done. Ducklings require
thirty-five minutes, and ducks fifty minutes. They must be


POULTRY. 133
sent to table hot and with gravy as directed for goose in
the preceding recipe.
33.—Braised Duck, with Turnips.
Peel the turnips; sift the sugar over them; dissolve six
ingredients. ounces of the butter and fry the
"teertspoolfful of sugar turnips to a light brown color
8 oz. of butter . ,
1 onion chopped in a stewpan; add the two re-
2 dessertspoonsful of flour . .
1 teaspoonfui of soy maining ounces of butter and
1 saltspoonful of salt
M ,. "pepper the chopped onion ; put in a fine
% of a pint of any good stock
1 winegiassfui of marsaia duck, breast downwards, and let
The strained juice of a lemon
it remain to brown twenty mi-
nutes. Take out the duck; stir the flour into the butter;
add the soy, salt, pepper and stock; boil fast and skim off
the fat; add the marsala and lemon-juice; put in the duck,
breast uppermost, and simmer gently for twenty minutes
more. Place the duck on a hot dish, the turnips round
it and the gravy poured over. Serve instantly.
34.—Braised Duck, with Green Peas.
Chop the onion, sage and paisley, quite small; season
ingredients. with salt, pepper, and nutmeg;
* ^"fe^r5 knead these with one ounce of
£ SEikfLit butter, and put into the body of
One tenth of a Amm^fgrated the duck , spread three ounces
somet1me"" of butter over the bread; lay
° »pmto stoc on t.lie bottom of a degchee four
large leaves of fresh cut lettuce: place the dish on them,
cover closely, and let it simmer till of a pale brown color
(about half an hour); then add one quarter of the stock


134 DAINTY DISHES FOR INDIAN TABLES.
(or plain veal gravy). Continue to simmer for twenty min-
utes; then take out the duck, and serve very hot.
35— Stewed Giblets.
The giblets must be well cleaned and soaked in warm
ingredients. water for an hour. Wipe them
1% saltspoonsful of white pepper
2 ,, „ „ salt dry and cut them into neat pieces
1 grain of cayenne - 1 1 •
1 grate of nutmeg two inches long; season with the
2 chopped shalots
1% tabiespoonsfui of flour pepper, salt, cayenne, nutmeg,
Some garlic
yA lb. of butter shalots and flour. Rub a small
1 ^ pints of good stock
1 winegiassfui of white wine degchee twice across the bottom
1 tablespoonful of mushroom °
x des"rtpSonful of Harvey wlth garfic. PUt in the g^letS
sauce with butter, and fry over a gentle
fire till slightly browned; then add the stock, wine, ketchup
and sauce; boil up slowly, skim, then simmer gently for
two and a half hours, skimming occasionally. Serve very hot.
Note.—Truffles (sliced), button mushrooms, or button onions are a
great improvement.
36.—Roast Pigeons.
Knead together the butter, bread-crumbs, cayenne, salt,
ingredients. pepper, parsley, nutmeg and sha-
• 2 oz. of butter . TT
2 dessertspoonsful of fine dried lot. Have tWO yOUng pigCOnS,
bread-crumbs
1 grain of cayenne and put half the the stuffing into
^ % saltspoonful of salt
K .. .. pepper each; lay a thick slice of fat ba-
1 „ ,, chopped pars-
ley , con over the breast of each, and
1 grate of nutmeg
1 small shaiot, finely chopped roagt Defore a quick fire for
fifteen minutes, basting constantly with butter; ten minutes
before they are done take off the bacon and continue to
baste till of a nice brown color. Serve with some gravy,
or on toast.


POULTRY. 135
37.—Stewed Pigeons.
See recipe for stewed Patridges with bacon and cabbage.
38.—Broiled Pigeons.
The pigeons must be trussed flat. Knead the butter,
ingredients flour, chives, parsley, salt and pep-
1 oz. of butter . . -
1 dessertspoonful of flour per together ; stir over the fire for
1 teaspoonful of chopped chives . ,
y , „ ,, „ parsley five minutes; take it off for a m1-
% saltspoonful of salt
H .. ,. pepper nute; dip in the pigeons, and con-
ngre ten s of auce. tinue to do so until all the mixture
Some garl1c
1 oz. of butter adheres to them and they are well
1 dessertspoonful of flour'
^gtifoPf°StocUklofpepper covered with it. Let them stand
1kaetchup0nfuIofmu5hroom for an hour, then broil over a
ThfstTaPin0edfju,°cfeTa lemon bright fire for eighteen minutes.
2 pickled .herkins. finely chop- o vl .1 r 11
ped Serve with the following sauce
poured round them :—Rub the bottom of a small saucepan
twice across the bottom with garlic; put in the butter, flour
and pepper; stir till well mixed; then add the stock, ket-
chup, marsala, lemon and gherkins; boil fast for eight minu-
tes, then serve as directed.
39.—Boiled Pigeons, with Celery or Soubise Sauce.
(See recipe for Partridges.)
40.—Pigeons a la Tartare.
(See Chickens a la Tartare.)
41.—Pigeon Pie.
Cut the pigeons into quarters, and the rump steak,
ngnc ten s. which should be about half an
2 young p1geons
4 freshf erg"P Steak itlch thick' illto S>X p'eCes; boil
2M saltspoonsful of salt^ the eggs for fen minutes . season
some brd'or'butter the whole with the salt and pep-


136 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Paste. per. Lay the steak at the bottom
j| giii °f cTd water of a ten inch pie dish, the pigeons
KlJof1o°o™rn upon it, the yolks of the eggs
at equal distances; add the gravy. Rub the edge of the
dish with lard or butter ; line it with strips of paste one-sixth
of an inch thick; moisten it with cold water ; cover it with
paste ; press round to make it adhere ; trim witha sharp knife;
notch at inch distances ; make a hole in the centre; orna-
ment to taste, and bake in a moderate oven for two hours
and a quarter. The paste is made as follows :—Moisten the
flour with the water and lemon-juice; knead flat; put the
butter in the centre; fold over; roll out four times; dredge
flour over each time. Let it stand in a cool place two or
three hours ; then use as directed.



GAME.
1.—Guinea-fowl, larded and roasted.
Lard a young guinea-fowl thickly and deeply with fat
bacon; spread a sheet of white paper with three oz. of
butter; wrap the guinea-fowl in it and roast before a quick
fire for 35 minutes, basting frequently; ten minutes before
serving remove the paper and baste with dissolved butter
till of a light brown color, and serve with the following
gravy in the dish (not poured over the bird), and bread-sauce
(see recipe) in a tureen.
Gravy.
Slice the onion and fry it in the butter until it is of a nice
ingredients of Gravy. brown color ; add while frying the
flour, salt, pepper, sugar and mus-
tard ; stir in the stock, ketchup
and port, boil fast for 25 minu-
tes, and then strain into a
tureen.
Vole— The recipes for pheasants moy be followed for guinea-fowl.
1 on1on
t oz. ofbutter
1 tablespoonful of flour
% saltspoonful of salt
H .. .. pepper
y , „ „ sugar
% ,, ,, mustard
% of a pint of stock
1 tablespoonful of mushroom
ketchup
2 tablespoonsful of port wine
2.—Roast Pheasant.
The hen is the nicer bird. Lay a thick slice of fat ba-
con over the breast; stuff the bird with as many mushrooms
as it will hold, two oz. of butter, one saltspoonful of salt,
and a grain of cayenne. Baste it constantly, and roast
for half an hour. Ten minutes before serving take off the
s


138 DAINTY DISHES FOR INDIAN TABLES.
bacon that the bird may be nicely browned. Serve with
gravy and bread-sauce as in the previous recipe.
Note.—Pheasant is also delicious served with sage ami onion stuffing
(see recipe for Goose.)
3.—Boiled Pheasant with Celery Sauce.
Truss the pheasant like a fowl for boiling. Put it into a
small degchee and cover it with new milk (about three pints);
boil up quickly, then simmer as gently as possible until done;
a small bird will take thirty minutes, a large one fifty mi-
nutes, and an old one an hour, from the time of boiling up.
Serve hot with a little celery sauce (see recipe) poured over
it, and the rest in a tureen.
Note.—The same recipe may be followed substituting Soubisc Sauce
(see recipe) for celery.
4.—Braised Pheasant with Beef and Chestnuts
(See recipe for Braised Fowl with beef and chestnuts.)
5.—Pheasant with Truffles.
Wash, peel and slice the truffles; put them into the body
ingredients. 0f a njceiy trussed pheasant;
6 large truffles , , . .
% clove of garlic pound the peel and parings of the
1 lb. of fresh lard .
3 sprigs of parsley truffles with the garlic, and knead
1 „ ,, thyme
1 bay leaf it with the lard. Put the phea-
1 saltsposnful of salt
4 peppercorns sant into an oval deep dish or pan;
% of a nutmeg grated * *
■ c'?ve , cover it with the lard; add the
3 slices of carrot
someebimerUl °f""" parsley, thyme, bay leaf, salt, pep-
\ Sf.s^nfuTo'f baked dour percorns, nutmeg, clove, carrot,
g salt-spoonful of jah ^ ^ mm . CQver ;,. oyer dosely and
put it into a moderate oven for ^ of an hour; then leave it


GAME. l^n
for two or three days to imbibe the flavour of the truffles.
When required take it out of the fat; envelope it in paper
thickly spread with butter, and bake in a moderate oven for
i/i of an hour. Strain the gravy, add the stock, flour, salt
and sugar; boil ten minutes; take the paper off* the phea-
sant; add the dripped gravy and butter to the sauce. Place
the pleasant on a hot dish, remove the skewers, pour over
the gravy, and serve at once.
6.—Salmi of Pheasant.
Roast a pheasant; when it is nearly cold divide it into
ingredients afSauce. pieces and take off the sldn .
3 dessertspoonsful of salad oil
H glass of claret the oil, claret, salt, pepper,
A pinch of salt, pepper, and
cayenne cayenne and lemon-juice into a
1 he stra1ned ju1ce of a lemon' J
small saucepan; lay in the pieces
of pheasant, toss them over the fire until the whole is very
hot, and serve at once.
Note.—A dozen mushrooms are a great improvement.
7.—Cold Pheasant with Balbirnie Sauce.
ingredients. Chop the shalot very small
1 small shalot - . .,.,.. .
1 saitspoonfui of mustard and mix with 1t all the other
1 tablespoonful of oil
1 pinch of salt and oepper 1ngredients. When well mcor-
1 tablespoonful of vinegar
2 tabiespoonsfui of ketchup porated, serve with cold pheasant
on a separate dish.
8.—Pulled Pheasant.
(See Pulled Turkey.)
9.—Roast Partridges.
Hang the birds before a brisk fire; baste constantly with
plenty of butter (%" of a It), for a brace) and roast for about


140
DAINTY DISHES FOR INDIAN TABLES.
eighteen minutes. Serve garnished with fried breadcrumbs
and with bread sauce (see recipe) and the following gravy in
tureens:—
Put the stock into a saucepan
with the Soy, Harvey sauce, flour,
salt, mustard and cayenne; boil
quickly (uncovered) till reduced
to about y§ (twenty minutes); add
the port wine, strain and serve.
Ingredients qf Gravy.
i pint of stock
1 teaspoonful of Soy
r tablespoonful of Harvey
sauce
i tablespoonful of flour
K saltspoonful of salt
Yz ,, ,, flour of mus-
tard
i grain of cayenne
i tablespoonful of port wine
io.—Braised Partridges.
Truss the partridges as a fowl for boiling. Slice the
carrot, onion and celery and put
them with the parsley into a
stewpan ; add the butter; lay in
the partridge (breast uppermost)
and cover with some slices of fat
bacon; add the stock and sim-
mer very slowly for two hours. Put the round of buttered
bread into the oven to brown; add more butter if required.
Lay the partridges on the bread; rub the gravy and vege-
tables through a fine sieve; add the marsala, boil up, pour
over the birds, and serve immediately.
Ingredients.
i small carrot
i onion
i small head of celery
4 sprigs of parsley (chopped)
i oz. of butter
Some fat bacon
\i pint of good stock
A round of bread thickly spread
with butter
i wineglassful of marsala
ii.—Braised Partridges with Cabbage.
Trim the cabbage and wash it well; put it into cold
water with the tablespoonful of
salt and let it remain three hours;
put it in cold water and boil un-
covered for twenty minutes; drain
and press out all the water.
Ingredients.
i small cabbage
i teaspoonful of salt
3 oz. of butter
i teaspoonful of loaf sugar
i 9altspoonful of pepper
I ,i (■ salt
The strained juice of lemon


GAME. 141
Braise the partridges as directed in the preceding recipe, add-
ing the cabbage, butter, sugar, pepper and salt; if the birds
be old 2^ hours will not be too long to simmer them. Add
the strained lemon-juice over the cabbage, and serve it round
the dish; the bacon in the centre and the birds on it.
12.—Stewed Partridges with Celery or Soubise
Sauce.
(See recipe for Pheasants.)
13.—Partridges with Tomato Sauce.
Truss two partridges as for boiling; fry them in a small
ingredients. stewpan with the oil, garlic and
2 lablespoonsful of oil . . , . .
1 clove of garlic salt; when they are browned add
1 saltspoonful of salt
Some cloves some i omato Sauce (see recipe);
put in ten olives (cleaned, soaked and stoned) simmer for
ten minutes, and serve.
.Vote.—Partridges are also delicious, served with sage and onion stuff-
ing {see recipe for Goose and use half the quantities given) and also
potted (see recipe for Snipe.)
14.—Roast Quail.
Truss the quail for roasting; cut some thin layers of fat
bacon just large enough to cover the quail; spread a vine
leaf over each, cut it to their size andtie it round. Run an
iron skewer through the birds, and roast them before a brisk
fire for ten minutes ; dish them up with water-cresses round
them, and serve with gravy and toast under them, and bread-
sauce (see recipe) in a separate dish.
15.—(Another way.)
Cut a strip of crumb-bread, the size o.f the number of
birds you have to send to table; toast it a pale brown color;


142 DAINTY DISHES FOR INDIAN TABLES,
lay the birds on the toast, baste them with dissolved butter,
and bake on a tin dish in a very hot oven for fourteen or
eighteen minutes, basting constantly. Serve on the toast
with or without the following gravy :—
Knead the butter with the flour, cayenne and mustard.
Ingredients of Gravy. Ry^, (-fog bottom of a Small SaUCe-
2 oz. of butter . . . . .
i dessertspoonful of flour pan twice across the bottom with
y, grain of cayenne . .
Yi, of a saitspoonfui of flour of the garlic; put in the stock; stir
mustard
A piece of fresh cut garlic in the butter and boil fast for
J^ pint of stock
2 tabiespoonsfui of marsaia quarter of an hour: add the
'I he strained juice of % lemon
marsaia and lemon-juice, and
serve at once in a tureen.
16.—Snipe and Woodcock.
Cover the birds with layers of bacon and tie them round
with string; roast them before the fire for twenty minutes,
basting constantly with butter, and place some toasted bread
under the birds to receive the droppings from the trail.
Dish them up on the toast with water-cresses round them
and some plain butter sauce in a separate boat.
17.—Snipe Pudding a l'Epicurien.
Plunge, singe, and divide the snipe in halves; remove the
ingredients. gizzard and reserve the trail for
cayenne, lemon-juice and salt use hereafter; season the birds
A Portugal onion ... * , . ■ -
1 oz. of Gutter with cayenne and lemon-juice, and
1 tablespoonfu! of flour , . , . . . .
12 chopped mushrooms a pinch oi salt; set them aside till
1 piece of garlic, the size of a pea Wanted. Slice the Portugal (or
1 pinch of aromatic herbs . ...
% pint of wine other) onion and fry it in the but-
Some slices of truffle
Some suet paste ter, till of a light brown color;
add the flour, mushrooms, parsley, garlic and herbs ; moisten


GAME. 143
with the wine ; stir the whole over the fire to boil for about ten
minutes; strain through a sieve; line a basin with a thin
crust of suet paste, put in the birds, sauce and sliced
truffles ; cover in with the paste ; steam for 1 y2 hours; turn
it out with care, and serve (or serve in the basin.)
18.—Potted Snipe.
The birds used for this purpose must be perfectly fresh.
ingredients. After bdng pluckedj cut off their
6 or 8 snipes
Some fat bacon wings and legs; remove the giz-
Some black pepper and salt , t
some clarified fresh butter zard with the point of a knife,
Some flour and water paste
leaving the trail undisturbed;
split the birds in half and place them on a dish. Take an
earthenware oval pie pan; (such as Yorkshire pies or potted
meats are made in) line the bottom and sides of this with
very thin layers of fat bacon ; arrange the snipe therein in
neat rows, and season with the pepper and salt; when the
pan is nearly full pour in enough clarified butter to cover
over the birds. (The quantity will depend on the number
of birds and the size of the dish.) Put the lid of the pan on,
and cover in the edge with some flour and water paste to
keep the steam in while baking. Bake in a moderate oven
for two hours, and when quite cold remove the paste, take
off the cover and use when required.
19.—Salmi of Snipe.
(Second dressing.)
Divide the birds into joints and lay them aside on a plate.
ingredients. Break up the livers and trails on
3 cold roast snipes , .. . ...
The juice of 4 lemons the silver dish (on which you are
Some salt, white pepper and
"yenne going to serve the birds) and


144 DAINTY DISHES FOR INDIAN TABLES.
ingredients ofSalmi of Sniff. squeeze the lemon-juice over
2 spoonsful of French mustard .,...,,
% glass of white wine them. Season the birds with salt,
1 teaspoonful of olive oil
pepper and cayenne; and lay
them on the dish; add the mustard and wine. Put the
dish over a spirit lamp and keep moving each piece about
so that the seasoning may penetrate and become well mixed.
Do not allow- it actually to boil, but just as it comes to
it put out the lamp, sprinkle over a little olive oil, stir for
a moment, and serve.
Note.—All sorts of game are delicious dressed in this way.
20—Wild Duck.
Rub the liver over the breast till it is red; roast before a
brisk fire from 16 to 25 minutes, basting liberally with
butter ; send to table with a rich brown gravy. On the table,
close to the carver, should be a deep silver dish with hot
water or a spirit burner under it; 'put into this one oz. of
butter, two glasses of port wine (or claret); one of Harvey's
sauce, the juice of a lemon, a sprinkle of salt, and a pinch
of cayenne; the carver should put the pieces of bird into
this as he carves them; add the gravy, stir it round, and let
the guests help themselves.
21.—Widgeons and Teal.
Prepared as above, only ten to fifteen minutes will be
enough time to roast them.
22.—Salmi of Wild Fowl.
Cut up the remains of wild duck, widgeon or teal; put
ingredients. tne trimmings and bones into
Some good gravy ,
3 shaio1s, chopped a small saucepan with enough


GAME.
'45
Ingredients of Salmi of Wild
Fmvl.
1 tablespoon ful of flour
The strained juice of a lemon
A pinch of cayenne, pepper and
salt
A wineglassful of port wine or
Madeira
cayenne, pepper, salt and
and serve at once.
Note.—Christopher North's
ment to this or any other kind
gravy or broth to moisten it, and
the chopped shalots. Simmer
for half an hour; strain; thicken
with the flour ; put in the pieces
of duck and add the lemon-juice,
wine. Warm the birds slowly,
Own Sauce (see recipe) is a great improve-
of hash or stew.
23.—Roast Hare.
Fry the liver and kidney with the shalot in one oz. of
butter, till firm ; then chop them
small; chop the beef suet; add
to these the bread-crumbs, pars-
ley and ham and mix well to-
gether; add the herbs, nutmeg,
lemon-rind and juice, pepper,
salt and sugar, wine and beaten
eggs; mix all these well together
and put this stuffing into the
body of the hare ; sew it up with
a needle and thread ; lay slices of
fat bacon on the back and fold
the whole in a sheet of paper; hang it before a clear hot
fire, and roast for 1% to 1% hours; baste constantly; half
an hour before serving remove the paper and bacon; dredge
slightly with flour, and baste with the dissolved butter till
done. Make some rich brown sauce (see recipe); stir into
it two tablespoonsful of red currant jelly and a glass of port
wine, and serve at once a little on the dish with the hare
and the rest on a tureen.
ingredients of Stuffing.
The liver and kidneys
1 shalot
1 oz. of butter
)-2 lb. of beef suet
3 oz. of bread-crumbs
1 tablespoonful of chopped
parsley
1 oz. of lean ham (or bacon
chopped)
1 saltspoonful of mixed sweet
herbs
% part of a nutmeg (grated)
The grated rind of % lemon and
its juice
1 saltspoonful of white pepper
1 ,, ,, salt
1 „ ,, loaf sugar
1 wineglassful of port or mar-
sala
1 beaten egg
Some slices of bacon
Some baked flour
y lb. of dissolved butter


146
DAINTY DISHES FOR INDIAN TABLES.
Leverets are roasted in the same way, using y2 the quan-
tities given for the stuffing, and roasting for ^ of an hour.
24.—Braised Hare.
Make a stuffing as for Roast Hare (see recipe); put it into
the body of the hare, and sew it
up with a needle and thread.
Peel and slice the shalots, carrots
and mushrooms; put them into a
stewpan with the bacon; lay the
hare in, back uppermost; add
the stock, marsala and butter; simmer very gently for 2 y>
hours ; baste frequently with the gravy; take out the hare;
rub the gravy and vegetables through a fine sieve, mix the
flour with it, put it back into the stewpan with the hare;
simmer twenty minutes more, then serve with currant jelly.
25.—Braised Leveret.
See preceding recipe; using half the quantities given,
and 1 y± hours as the time for stewing.
Ingredients.
4 shalots
2 small carrots
(1 mushrooms
2 slices of bacon
1 pint of stock
1 gill of imirsala
4 oz. of butter
■2 dessertspoonsful of baked
flour
26."
Have a fine young
Ingredients,
1 onion
4 mushrooms
1 carrot
% head of celery
6 sprigs of parsley
2 cloves
% inch of mace
1 sprig of thyme
2 thin slices of bacon
6 oz. of butter
2 saitspoonsful of salt
*K .t ., pepper
1 teaspoonful of moist sugar
1 pint of good stock
1 tablespoonful of flour
X °f a pmt of port wine
-Jugged Hare.
hare cut into joints ; wash and wipe
each piece, and dredge it over
with dry flour. Peel, wash and
slice the onions, mushrooms, car-
rot, celery, and parsley; put
them into a stewpan with the
cloves, mace, thyme and bacon;
lay the hare on the vegetables;
divide the butter into three slices;
and lay them on it. Stand the


GAME.
147
lngredients of Forcemeat Balls.
The liver of the hare
Yz oz. of lean cooked ham (or
bacon)
3 oz. of veal suet
1 dessertspoonful of chopped
parsley
2 oz. of bread-crumbs
2 saltspoonsful of mixed sweet
herbs.
1 saltspoonful of pepper
1 ,, ,, salt
1 ,, ,, loaf sugar
Y ,, ,, flour of mustard
The grated rind and strained
juice of M lemon
1 tablespoonful of brandy
2 beaten eggs
bome baked flour and butter
stewpan by the side of the fire,
and let it simmer gently until the
hare is firm and well flavoured
with the ingredients; shake fre-
quently. Take out the hare,
strain the gravy, and skim off all
the butter; lay the hare again
in the stewpan (leaving out the
liver); season with the salt, pep-
per and sugar; put in the gravy;
add the stock mixed with the flour and port wine; cover
closely; shake the stewpan constantly and simmer very
gently for an hour; then lay in the forcemeat balls which
make as follows :- Chop the liver, ham, suet and parsley
as fine as possible; add the bread-crumbs, herbs, pepper,
salt, sugar, mustard, lemon-rind and juice, brandy and
beaten eggs; beat with a wooden spoon until well mixed;
then make it up into balls a little smaller than a walnut;
dredge them well with baked flour, and fry in the butter
skimmed off the gravy until they are slightly browned; lay
tliem in a stewpan wiih the hare and continue to simmer
for forty minutes. Serve very hot, with plenty of currant
jelly on a plate.
27.—Boiled Rabbit.
Wash the rabbit well, soak it in milk and water (equal
parts) for two hours. Truss it
with two wooden skewers and
some string, and put it on the fire
with enough of the milk and
water in which it was soaked to
ingredients.
1 carrot
2 onions
A bunch of parsley
6 peppercorns
1 teaspoonful of salt
2 sprigs of thyme
Haifa clove of garlic


148 DAINTY DISHES FOR INDIAN TABLES.
cover it; add the carrots, onions, parsley, peppercorns, salt,
thyme and garlic; boil up and simmer gently for 35 or
45 minutes. Take out the skewers, and serve with some
fried bacon and any of the following sauces:
Either rich white sauce, (see recipe) in which case mix
with it the livers parboiled and pounded, and well seasoned
with cayenne and lemon-juice; or else onion sauce, (see
recipe) -or celery sauce, (see recipe) or white mushroom
sauce (see recipe).
28.—Rabbit a la Tartare.
(See Fowl a la Tartare.)
29.—Brown Fricassee of Rabbit.
Cut the rabbit into joints, and put it into cold water with
ingredients. tne gariic. iet it remain one
1 voung rabbit , .
1 clove of garlic hour; wipe it dry and dredge
Some baked flour . .
12 button onions each piece with flour. Peel the
20 „ mushrooms
% ib. of butter onions and mushrooms and fry
1 saltspoonful of pepper
, .. .. »it them in the butter until thev are
1 ,, ,, sugar
1 teaspoonfui of chopped parsley slightly browned, then drain.
l/2 saltspoonful of m1xed sweet ° J'
, tableful of Harvey's sauce Fry the rabbit in the same but-
^b'o&^ak^con ter till of a pale brown colour,
Th^jmfcf"« fiST" then drain. Mix into the butter
one tablespoonful of the flour, the pepper, salt, sugar, pars-
ley, herbs, sauce and stock; boil fast for ten minutes: then
stand it aside for the butter to rise; skim and strain. Cut
the bacon into pieces the size of an inch, put it into the
gravy with the rabbit, and simmer gently for 25 minutes;
then add the mushrooms, onions, sherry and lemon-juice;
simmer for fifteen or twenty minutes. Serve very hot.


GAME. I49
30.—Rabbit fried in Batter.
Cut up the rabbit into joints and put it in a basin with
ingredients. the onion, parsley, thyme, salt,
1 sliced onion .... ,
4 sprigs of parsley pepper, oil, and vinegar ; leave it
1 sprig of thyme r , . . ...
1 saitspoonfui of salt for three hours, turning the rabbit
1 ., » pepper .
1 taUespoonfuiofoii occasionally in order that it may
1 ,, ,, white vinegar
become thoroughly impregnated
with the sauce. A quarter of an hour before dinner take the
rabbit out of the sauce, dip each piece in batter (see recipe)
and drop it into boiling butter or lard; fry a light brown
color, (fifteen minutes) and when the pieces are crisp, drain
them on a sieve before the fire and dish up with fried parsley
in the centre, and some Maitre d' Hotel sauce, (see recipe) or
Tartar sauce (see recipe) in a sauce boat.
31.—Rabbit Curry.
Peel and slice the onions ; dredge them with the curry
ingredients. powder and dried flour, and fry
3 good sized onions . ... - .
2 tabiespoonsfui of any curry them in the butter until they are
powder (see recipes) or Capt. . ,
white's curry paste of a pale brown color. Put them
1 dessertspoonful of dried flour
3 oz of good butter into a stewpan with the rabbit,
K of a clove of garlic
Some stock , . cut into small pieces, the garlic,
1 he stra1ned ju1ce of a lemon °
M gill of cocoanut milk (or good and enough stock to moisten;
cream) °'
X lb. of good rice simmer very gently, stirring fre-
quently for 1 *4 hours; add the lemon-juice and cream,
and serve at once with a separate dish of boiled rice.
Wash the rice, put it into three pints of cold water, and
boil for half an hour; drain on a sieve before the fire or
in the oven; separate the grains by stirring with a wooden
fork.


150 DAINTY DISHES I'OU INDIAN TABLES.
32.—Rabbit Pudding.
Cut up the rabbit, and season it with the pepper, salt and
ingred1ents. cayenne. Make a paste as fol-
1 piled saltspoonful of pepper ^-,. 1 1 ,. 1
1 „ ,. „ salt lows :—Chop the beef suet and
1 grain of cayenne . . . „ -1t
3 oz. of bacon (cut into strips) knead it into a stirl paste with the
Y* lb. of beef suet
M ,., „ flour flour, suet and water: grease a
1 pinch of salt
% gill of cold water basin, roll out the paste (keeping
1 teaspoonful of stock (or water)
a small piece for the top): line
the basin ; lay in the rabbit and bacon ; add the stock ; roll
out the piece of paste for the top ; wet it and press it round
so as to make both edges adhere; dip a cloth into boiling
water, dredge it with flour, tie over the pudding, put it into
plenty of boiling water, and boil 3^2 or 4 hours. Loosen the
edge with a knife, turn out carefully, and serve at once.



55
i n
cl
^13
WSRl
mt£l
-&^Lg&S&^x
^JtfifiKT■
^c
c^i
^jsl!!
CURRIES.
Note.—In nil cases where ghee is given in the recipe butter or good
salad oil may be substituted. The latter will be found far the most
wholesome ingredient in hot weather.
1.—Fish Curry.
Pound the chillies in a mortar; mix the ginger, garlic, ma-
thee bajee seeds, turmeric, corian-
der seed, and 4 oz. of onions with
the chillies and pound them well
together; fry the remainder of the
onions in the ghee till they arc
f M«'irts najcc we" browned. Express the ta-
marind juice and mix it with the
dhye, ghee, browned onions, cori-
ander leaves and chillies; fry the
fish in the ghee with the onions; add all the other ingredients
and simmer until done—about 20 minutes.
ingredients.
1 lbs. fish
4 oz. ghee
4 0z. curds
8 oz onions
1 teaspoonful
1 0z. salt
1 dessertspoonful
/dried chillies
I green chillies
1 green ginger
( garlic
seeds
ginger
1 0z. tamarind
I2 0z. turmeric
I2 oz. coriander seed
A few leaves of green coriander
2.—Another Fish Curry.
Clean the fish and cut it up in pieces; prick it then with
the point of a fork, and rub it
with the flour; mix the salt and
turmeric in the oil; dip the pieces
of fish in it, and leave them to
soak for an hour; take them out
ine redients.
2 lbs. of fish
8 0z. of ghee or oil
8 oz. of curds
4 0/. of cram (chenna) fiour
4 oz. of Thillee oil
K/i 0z. of onions
2 0z. of tamarind
(


T52
DAINTY DISHES FOR INDIAN TABLES.
Ingredients of Fish Curry.
fgreen ginger
I coriander seeL1. (roasted)
% oz.-( garlic
I aniseed
^zeera
t oz. of salt
20 grains of cinnamon
t cloves
10 grains of- cardamons
( capsicum
t oz. of turmeric
The juice of a lemon
and rub them again with the flour
and the tyre; wash this off with
the lemon-juice; grind the
aniseed and zeera in water; rub
it into the fish. Grind all the
spices; sprinkle them over the
fish; put the ghee on the fire in
a saucepan and when it is hot throw in the pieces of fish;
shake them gently; grind the tamarind and pour it over
the fish ; simmer it gently for few minutes ; cover the sauce-
pan and cook over a slow fire till done, giving it an occa-
sional shake to keep the fish from burning.
3.—Egg Curry.
Boil the eggs till they are quite hard ; take off the shells
Ingredients.
and separate the whites from the
yolk; cut the whites into slices;
grind up all the spices; take half
and mix them with 2 oz. of the
ghee, slice three of the onions and
fry them brown in the ghee: add
the eggs (yolks and whites) and
fry them together; mix the remainder of the onions and
spices with a little water; add the eggs, &c; boil the whole
for a few minutes; add the lime-juice and serve.
10 eggs
ioj^ oz. of ghee, butter, or oil
1 tablespoonful of salt
10 grains of saffron
^ oz. of turmeric
2 teaspoonsful of cinnamon
2 ,, ,, cloves
2 teaspoonsful of cardamons
1 teaspoonful of black peppe:
1 lime
6 onions
4.—Fowl Curry.
Cut the fowl in pieces; sprinkle it over with half of the
ingredients. onions sliced, the green ginger,
j4 lb. Kabul gram sajt an(j coriander seed, (all well
l/2 lb. onions
H oz. coriander seed (roasted) around.) Wash the gram and
1 oz. salt o' °


CURRIES. 153
Ingredients of Fowl Curry. boil it in a little Water Until it
40 grains cinnamon .
,, cloves becomes tender; pour it over the
,, „ cardamons e
20 ,, of black pepp« 'owl; dram the gravy into a sauce-
l/1 oz. of green ginger
4 oz. of ghee pan; add all the remainder of
the spices except the cloves; put y% the ghee into a saucepan
with the cloves, add the gravy and fry for a few minutes;
put the fowl into another stewpan with some ghee and fry
it for 10 minutes; add the gravy and simmer gently till
tender.
5.—Partridge Curry.
Cut the mutton in slices and put it in a sauce-pan with half
ingredients. 0f the onions, half of the green gin-
4 partridges .
1 lbs. of matton ger and coriander seeds, pounded,
!4 lb. of ghee or butter' .
% lb. of onions and half the salt; simmer till the
% oz. of garlic
1 oz. of coriander seeds meat is quite tender and separates
1 p1nt of cream
% lb. of blanched almonds from the bones. Put X oz. of the
1 oz. of salt **
1 drachm of turmeric ghee with the cloves in a sauce-
40 gra1ns of c1nnamon 0
to ;; ;; ciXmom pan;strain in the grayyand sive it
V. oz! „f l™agmr„our a good stir on the fire till it is well
a llttiTrice water mixed. Cut the partridges down
the middle length ways; wash them well; prick the pieces
all over with a fork; rub in the flour and then wash it off;
cut up two of the onions; rub them well over the partridges,
and then wash the pieces again; fry them in the ghee with the
remainder of the onions sliced and the juice of the rest of
the ginger (bruised); grind the spices with a little salt; mix
all together and boil with some of the gravy until it is tender
and nearly dried up; then fry and sprinkle over with the
juice of the lemon and the garlic; add the rest of the gravy
and boil gently for % of an hour. Grind the almonds with
u


*54
DAINTY DISHES FOR INDIAN TABLES.
the rice water; add the cream; stir well and pour over the
partridges, simmer for 20 minutes and serve.
6.—Meat, Egg and Vegetable Curry.
Mix all the ground spices except the turmeric with the
butter; cut the meat in pieces
and fry it in the butter; add
water enough to moisten it, and
set it on the fire to boil; clean the
vegetables and add them to the
meat and butter. When tender
take the saucepan off the fire and
strain off the gravy; take out the
beetroot, mash it in the gravy, stir it round over the fire;
add the meat and vegetables and simmer till done; boil
the eggs hard, cut them in halves and when the curry is all
but ready add the eggs and turmeric powder, simmer for
5 minutes and serve.
ingredients.
2 lbs. of mutton
5 eggs
% lb. of butter
% lb. of onions
% oz. of green ginger
20 grains of capsicum (ground)
20 „ of turmeric
% lb. of turnips
% lb. ,, carrots
~% lb. of Bengal beet or spinach
Yi oz. of green gram
Yt oz. of coriander seed
1 oz. of salt
40 grains of cinnamon
40 ,, „ cardamom
Slice half the onions,
ingredients.
2 lbs. of kid's meat
1oJ^ oz. of butter
% lb. of curds
% lb. of onions
% oz. of green ginger
X „ ..salt
4 oz. of blanched almonds
4 oz. of cream
X oz. oSdhall
% oz. of turmeric
y2 oz. of garlic
40 grains of cardamoms
40 „ ,, cinnamon
40 ,, ,, cloves
Some rice water
The juice of 1 lime
fry it for 3 minutes in the
7.—Kid Curry.
garlic and ginger ; put them in the
frying-pan with 4 oz. of butter
and fry till brown; strain the
butter into a sauce-pan and stand
it near the fire where it will keep
hot; cut the meat in small slices
and season it with half the curry
stuff, onions and ginger; mix
them together with some of the
curds, rub it over the meat and
butter • add the dhall and the rest


CURRIES. ISS
of the curds and boil till it is dried up; fry it well, add a
little water and simmer till the meat is tender. Grind the
almonds with the rice water, mix it with the cream, stir well
and pour over the meat; then add the onions fried with the
rest of the curry stuff to it; pour the lime-juice over it,
simmer gently for 10 minutes, and serve.
8.—Kid and Egg Curry.
Wash the meat well and cut it into the shape of dice;
ingredients. pound the ginger, half the onions,
2 lbs. of kid's meat , ,. , . . . .
7 eggs and garl1c ; squeeze the juice 1nto
1 lb. of butter . , ,
y, „ „ onions a basin; add the salt; rub the
1 oz. of garlic . ,
% oz. of salt meat with this; fry the remainder
1 drachm of turmer1c .
H oz. of green ginger 0f the onions sliced in the butter;
/ c1nnamon
*° f^"5 \ Sicker give the meat a St'r roUnd m U'
(.doves add a little water and boil fully
till the mixture is all dried up; then fry it well; take the
whites of the eggs, put them in a basin with a little water,
and warm over the fire, stirring with a spoon all the time;
add to the meat and simmer with a little water for a
quarter of an hour; add the curry spices, ground, simmer
for a few minutes, and serve.
9.—Mutton, Egg and Vegetable Curry.
Pound all the spices except the turmeric; mix them with
ingredients. the butter; cut the meat in
,^of mutton p.e(;es) and fry it with the SpiCes
,lib. of onions and butter; add a little water
V. oz. of green ginger . , .. « ,
20 ^ains of capsicum and put it on-to boil; clean the


156
DAINTY DISHES FOR INDIAN TABLES.
ingredients of Mutton, Egg and
Vegetable Curry.
20 grains of turmeric
~% lb. of turnips
V^ lb. of carrots
% lb. of paluk (beet) leaves or
spinach
2 oz. of moong (greerv gram)
% oz. of coriander seed
x oz. of salt
c ( cinnamon
40 grams of} cardamom
vegetables and moong, and add
them to the meat; when tender
take off the fire and strain off the
gravy; wash the moong in it and
give the whole a fry; add the
meat and vegetables and boil for
a few minutes; boil the eggs hard,
cut them in half; when the curry is done add the eggs and
the turmeric, (ground) simmer for a few minutes, and serve.
10.—Mutton, Eggs and Pistachio Nut Curry.
Cut the meat in pieces; slice the onions, and put them
with the salt, green ginger, and
ground coriander into the butter
and fry; when it is done take
out j4 lb. of the meat; lay it
aside; add a little water to the
remainder; boil till the meat is
tender; strain off the gravy;
give the meat a quick stir
over the fire; stir in a little flour and water and the spices,
except the turmeric, ground to a paste; boil gently. Take
a quarter of the meat laid aside; stir the white of the eggs
in a little water; add it to the meat; set it on the fire;
when it is done add the remainder of the meat; stir well
and when thoroughly done stir in the lime-juice, sprinkle
with the powder of turmeric and serve.
ingredients.
2 lbs. of mutton
5 eggs
j4 lb- of butter
& lb. of onions
f green ginger
J^ oz, each of I coriander seed
(salt
( pistachio nuts
1 oz. each of \ blanched almonds
( raisins
40 grains of cinnamon
20 grains of cloves
20 ,, ,, cardamom
20 ,, ,, turmeric
The juice of a lime
11.—Mutton and Mangoe Curry.
Cut the meat in small pieces; heat a saucepan on the fire


CURRIES. 157
ingredjvosoj Mutton a.1d arld put m half the ghee and the
1 n*. of mutton onions sliced; fry until they are
J4 lb. of ghee or butter 'J J
1'A its. of unripe mangoes brown; add the meat and fry until
% lb. of on1ons ' J
y, oz. of salt the gravy is well mixed with the
ft „ green g1nger c J
£g£Jofbdkr£p£r g^e; add the salt; pound the
Z ;; ;; do'veT0111 coriander seeds and a little water;
£ ITofSs0ugarnnan'on boil till the meat is nearly done.
Sg^ainsrft'uTmeric Strain the gravy into another
The juice of 2 limes - , , • .■
a little rice milk sauce-pan; put some cloves in the
remainder of the ghee; fry the meat in it again; clean and
stone the raisins; add them to the meat. Take half the
mangoes, clean and cut them into small slices and boil in
water till tender. Make a syrup with the sugar and lime-
juice and pour it over the mangoes; let it stand for an hour,
pour off the syrup; boil the remainder of the mangoes, wash
them and add the syrup; pour this over the meat; boil for
a few minutes. Add the preserved mangoes, curry stuff
and the turmeric ground in the rice milk. Simmer for a
few minutes stirring well, and serve.
12.—How to boil Rice for Curries.
Spread it on a table or cloth, and pick out all the stones,
gravel and dirt; wash it in 2 or 3 different waters, rubbing
the grains well between the hands; add a little lime-juice or
alum powder to whiten it; drain off the rice and throw it into
plenty of water; boil it gently and simmer till tender; throw
it into a cullender and let it drain for a few minutes; then put
it back into the sauce-pan uncovered, spread a cloth over
the top, stand it close to the fire till it has steamed quite
dry so that every grain is separate; then serve an once.



PELAUS.
1.—Fish Pelau.
ingredients.
2 lbs. fish
1% lbs. of meat
1 lb. of rice
% lb. of ghee
% lb. of onions
a oz. green ginger
yA oz. of coriander seeds'
2 oz. of blanched almonds
1 drachm of cinnamon
% ,, ,, cardamom
% ,, ,, cloves
% ,, „ black pepper
\Yt oz. pounded raw gram flour
2 oz. of sweet oil
1 „ ,, salt
% oz. of garlic
X lb. of curds
Some rice water
Clean the fish well; cut it into slices and dip it in the
salad-oil; leave it for half an hour;
wipe it; rub it over with the
pounded gram flour and wash it in
water; prick the fish with a fork;
bruise some of the onions, a little
of the ginger, salt and spices with
the curds, and cover the fish with
this. Fry it in some of the ghee to
a nice brown color; fry some of
the onions sliced in a little ghee,
and give the fish a quick turn in this ; fry some more sliced
onions separately in ghee with a little garlic and a few cloves,
the almonds and some coriander seeds (ground), and a little
rice water and turmeric till it forms a sauce; stand it off the
fire. Cut the meat in slices, wash it well, put it in a sauce-
pan with a little water, the rest of the onions, green ginger, salt
and pounded coriander seeds ; boil till thoroughly done. Put
the meat and gravy into a coarse cloth; strain out the gravy
into a basin ; put some ghee and cloves into a saucepan, add
the strained sauce and give it a quick turn over the fire. Par-
boil the rice; mix it with the gravy, and boil till the rice is
thoroughly done; put the rice in another saucepan, add the


PELAUS. 159
spices ; cover the sauce-pan and let it stand on the fire for a
few minutes ; put the fish and gravy on the top and serve.
2—.Fowl and Egg Pelau.
Mince J^ lb. of mutton very fine with some salt and
ingredients. coriander seeds; fry in some
A fine fowl
5 eggs of the ghee and set on one side-
1% lbs, of mutton
jg » .. "« Chop the rest of the mutton up
1 drachm of cinnamon fine - ad(] 1/ 0f the ginger with a
% „ „ cardamom 7 ^* 00
* ,, -v "fci?veC Httle of the spices and salt to the
2 drachms of black pepper *
» gtdEsrf ?urCmerTcder ^ whUes of the eggS Wel1 beaten Up 5
X Tb-o" oniols5"" put the whole into a mortar and
§ £:*££ "*"■"' pound it to a paste; make it up
into small balls and fry them in ghee; beat up the yolks with
some sliced onions, ground ginger, spices, and a little ghee;
heat in a frying-pan and put the mixture in. Dress it as you
would an omelet; sprinkle the turmeric over and set it aside.
Clean the fowl, rub it with some salt and the juice of some
of the onions and green ginger ; put in the minced meat as
stuffing and tie it up close; put the fowl on the spit; mix
some of the turmeric, cloves and cardamom (well ground)
with the curds; smear some of this over the fowl, and keep
on basting it with the remainder until the fowl is properly
roasted. Parboil the rice in water with some cinnamon,
cloves, cardamom and black pepper. Take another sauce-pan;
put in the rice, balls, and fried eggs, with some gravy from
the fowl and ghee ; cover the saucepan closely and let the
mixture simmer till the rice is done ; then serve it on a dish
with the roast fowl in the centre.
3.—Meat and Egg Pelau.
Take 1 }4 lbs. of the meat and cut it into slices; put it


i do
DAINTY DISHES FOR INDIAN TABLES.
Ingredients of Meat and E$g
Pelau.
2 lhs. of meat
5 c«gs
to \'3 oz. of butter or ghee
\i lb. of onions
]i oz. of green ginger
i „ ,, dried apricots
i ,, ,, pistachio nuts
i „ „ almonds
1 ,, .. raisins
40 grains of cinnamon
20 „ ,. cloves
20 ,, „ cardamons
20 tt it black pepper
20 ,, ,, cummin seed
2 lbs. of rice
into a saucepan with the onions
and ginger, sliced, some salt, co-
riander seeds (ground in a little
of the butter); boil till the meat
is tender. Strain off the gravy
into another saucepan; add a
little butter and cloves to the
meat and give it a quick fry over
the fire; pound the cummin seeds
and half the spices and add them to the meat. Parboil the
rice in plain water add it to the gravy and boil till the rice is
done; put it and some of the butter into the saucepan with
the meat; cover closely; simmer gently for an hour. Mince
the remainder of the meat and give it a quick fry with some
butter; add some salt and pounded coriander seeds and a little
water; boil gently; when it is done and the ghee and ^ravy are
well mixed put in the raisins, pistachios, apricots, blanched
almonds, and spices, with the whites of the eggs well beaten
up, and let it all stand beside the fire till it is quite done; fry
the yolks of the eggs in a little butter; put the rice on a dish,
the minced meat on it, the fried eggs on the top, and serve.
4.—Meat and Plantain Pelau.
Cut the meat in slices ; put it into a saucepan with some
water, sliced onions, green ginger,
pounded, salt and coriander seeds
and a little ghee; boil till the
meat is done; strain the gravy
into a separate saucepan, add a
little ghee and some cloves to the
meat and give it a quick fry ; make
a clear syrup with 1 lb. of the
■\
fir., of meat
Ingredients.
■2.
„ .. rice
•A
,1 ., .gh«
plantains
lb. of onions
i
,, Iime.H
lbs
oz.
. of sugar
of salt
A"
grains of cinnamon
,, ,, cloves
, „ cardamons
v.o
X
oz.
green ginger
coriander seeds
.0
grains of cummin seeds



VEGETABLES.
1.—Boiled Potatoes.
They should be as nearly the same size as possible;
wash off the earth and rub them with a clean cloth, but
neither scrape them nor take off the eyes. Rinse them
in cold water, and put them into a saucepan close together,
so that they may not lie loose, and a small quantity of
water will suffice to cover them. Pour this in cold, and
when it boils throw in a tablespoonful of salt, and simmer
the potatoes until they are nearly done; then boil quickly
for three or four minutes. When they are quite tender
(which may be known by probing them with a fork), pour
off all the water, tip up the lid so as to let the steam escape,
and put the saucepan close beside the fire for ten minutes.
They must be sent to table instantly either peeled or in
their skins, and should be served on a hot napkin. Some
potatoes are done in twenty minutes, some take one hour
or more, it depends on the size and also on the kind of
potato.
Note.—This common vegetable which is so delicious when properly
cooked, is generally prepared in such a manner as to be perfectly un-
eatable, sodden and heavy, and many people who find it disagree with
them attribute the fault to the vegetable instead of to the manner of
cooking. Dressed as above, served in their skins and eaten with a
little fresh butter, they afford in themselves an almost sufficient meal.
Note 2.—Potatoes are better boiled in salt water than in fresh.
2.—New Potatoes.
Rub off the skins with a rough cloth: let them stand half


VEGETABLES.' 163
an hour in cold water; put them into boiling water with one
saltspoonful of salt, and boil ten minutes. Pour off the
water, steam for ten minutes, and serve on a hot dish with
one ounce of fresh butter in the centre, or on a hot napkin,
neatly folded.
3. —Fried Potatoes.
Pare the potatoes and cut them into thin slices or quart-
ers; let them stand in cold water ten minutes; drain and
wipe them quite dry; throw them into a sauce-pan half filled
with boiling fat, and fry to a light brown colour. Take them
out with a slice, and put them on a sheet of white blotting
paper (or brown paper) on a sieve, before the fire, to absorb
the fat before serving.
Nolt.—The secret of good fried potatoes is to put them into plenty
of boiling fat. The wire baskets recommended for whitebait may be
advantageously used for all kinds of frying.
4.—Mashed Potatoes.
Boil as directed, and rub them while quite hot through a
sieve; put the pulp into a saucepan with two ounces of
butter, three saltspoonsful of salt, one of pepper, and one
gill of cream heated (or the same quantity of milk with one
yolk beaten in it).,. Beat vigorously over the fire with a
wooden spoon to make them light, and serve at once.
5.—New Potatoes in Butter.
Rub off the skins with a coarse cloth; wash the
potatoes and wipe them dry, and put them with three ounces
of butter into a small saucepan; simmer them gently for half
an hour over the fire, shaking them all the time; when they


164 DAINTY DISHES FOR INDIAN TABLES.
are half done sprinkle a teaspoonful of salt over them; serve
very hot on a hot dish.
Note.—A little chopped parsley sprinkled over them when the salt
is put in is a great improvement.
6.—Potatoes, a la Maitre d'Hotel.
Boil the potatoes as directed. If they are large, cut them
ingredients. in s\[ces about quarter of an inch
1 spoonful of broth, (or white . . , . .
sauce.) th1ck; if new, serve them whole.
4 oz. of butter . .-
Some pepper and salt When done put them into a small
1 teaspoonful of chopped pars- . ,
ley . . saucepan with all the ingredients,
1 dessertspoonful of lemon juice
and toss them gently over a clear
fi--e until they are quite hot. Serve instantly.
7.—Potatoes,' a l'ltalienne.
Boil the potatoes as directed, peel them, put them through
ingredients. a sieve into a saucepan; sprinkle
1 tablespoonful of cream (or . - , ...1 1.. . •- .«. 11
miik) with a l1ttle salt, put in the yolks
I eggs of the eggs, the cream and milk,
Some salt - . .
and st1r them over the fire w1th
a wooden spoon. Beat the whites to a strong froth and mix
them in lightly with the potatoes; pile them up in a rocky
form on a dish and brown before the fire or in an oven; or else
press them into a mould well buttered and strewed with fine
bread-crumbs, turn them out and brown in the oven.
Note.—If any of this potato is left it is delicious formed into balls
dipped in beaten egg and fine bread-crumbs, and fried brown in butter.
8.—Baked Potatoes.
Scrub and wash them exceedingly clean; wipe them very
dry, and either bake them in front of the fire, placing them


VEGETABLES. 165
at a distance from it and turning them constantly, or bake
them in a moderate oven. Serve very hot with some cold
butter. They will take from one and three quarters to two
hours. •
9.—Potato Snow.
Boil the potatoes as directed, and when they are done
press them through a wire sieve, previously heated, into the
hot dish on which they are to be served.
10.—New Potatoes, a la Creme.
Boil the potatoes as directed, cut them into slices and put
ingredunis. them ;nto a stewpan with the
K gill of cream
2 oz. of fresh butter ingredients. Toss them for a few
V saltspoonful of salt
X . .„ „ pepper minutes over the fire, and serve
The juice of half lemon
them with sippets of fried bread
round the dish.
11.—Potatoes, a la Proveneale.
Cut up the potatoes into rounds a quarter of an inch
ingredients. thick; fry them in boiling oil till
6 boiled potatoes . ,. . , .
1 oz. of salad oil of a light brown color; season
1 teaspoonful of chopped pars- . . , . .
ley and shaiot them with the parsley, shalot,
1 saltspoonful of salt -
% „ „ pepper pepper and salt, and pour over
The juice of half lemon
the lemon-juice.
Note.—k small piece of glaze about two inches square is a great
improvement.
12.—Potato Croquets.
Bake the potatoes; rub their pulp through a sieve; put


166 DAINTY DISHES FOR INDIAN TABLES.
ingredient, o/ Potato Croquet,. it into a stewpan with the butter
6 potatoes .. .
i m. of butter the three yolks, salt and pepper;
3 yolks of eggs •
i saitspoonfuiofrait stir over the fire until the paste
M jt m Pepper
Some beaten eggs ceases to adhere to the sides of
Some bread-crumb*
the stewpan; turn it out on a
plate, put another over it, and let it stand till cold. Then
shape it into balls, dip each into beaten egg, and then into
bread-crumbs, and fry to a light brown color in boiling fat
13.—Potato Salad
Cut some cold boiled potatoes into slices; add some
beetroot and celery and some lettuce leaves, cress or en-
dive; season with oil, vinegar, pepper, salt, chopped pars-
ley and shalot, and serve.
14.—Potato Hash.
Put some cold chopped potatoes into a frying-pan with
one ounce of butter, or two slices of bacon cut into little
pieces; stir over the fire for five minutes; add some cold
meat minced and seasoned with pepper and salt, and fry
gently until hot all through. Serve at once, with or without
fried sippets.
IS—Kale Cannon.
Take some mashed potatoes and the remains of cabbage
ingredient,. or brussels sprouts; chop the
Pepper and salt
■4 oz. of butter latter a little; mash these well
2 tablespoonsful of cream or
milk together and season with a little
1 onion
pepper and salt, the butter and
milk. Put a raw onion into the middle of the mash, stir
over the fire until it is very hot; take the onion out, and
serve the Kale Cannon at once on a very hot dish.


VEGETABLES. 167
16.—Spinach, plain.
Pick off the stem of each leaf and avoid using any that
are old or discolored; wash the spinach in several waters,
and put it into a quart of water with a dessertspoonful /
of salt; press it down with a wooden spoon, and let it boil •
rapidly (uncovered) for fifteen minutes; drain it through
a sieve, and press out all the water; mince it quite fine,
and put it into a small stewpan with a pat of butter and a
little pepper and salt; stir for two or three minutes, and '(
serve at once with some fried sippets of bread.
17.—Spinach Puree.
Prepare the spinach as above; when the water has been
ingredients. pressed out, rub the spinach
2 oz. of butter . , . -
1 saitspoonfui of salt through a coarse wire sieve, and
Ja 11 11 pepper . . .
1 teaspoonfui of white sugar put it into a stewpan with all the
1 piece of glaze f o r a 1 it tle . .
strong broth) 1ngredients; stir 1t over the fire
with a wooden spoon for six minutes, and serve piled up
on a hot dish garnished with fried sippets.
18.—Spinach Puree with Cream.
Prepare as above, but at the moment of serving stir in a
tablespoonful of thick cream.
Note.—Turnip tops may be dressed as above and are an excellent
substitute for spinach, and the young leaves of dandelions dressed in
the same way are a delicious and most wholesome dish.
19.—Spinach and Poached Eggs.
Prepare and dress spinach as for spinach puree with
cream. Break four fresh eggs into separate cups; have a


l68 PAINTY DISHES 1'OR INDIAN TABLES.
small bright omelet pan full of boiling water; put in a salt
spoonful of salt and teaspoonful of vinegar; pour in care-
fully one egg at a time; as one sets, put in another; they
will require three minutes ; take them out with an egg slice,
drain off the water, and place the eggs neatly on the spinach.
Serve at once.
20— Sorrel.
Sorrel is dressed in the same way as spinach, and all the
recipes may be used for it.
21.—Stewed Sorrel.
Wash the leaves clean; boil them tender in water and rub
tntredientt. through a hair sieve into a sauce-
)i oiiira of butter 1 i .. i ,, i t_".
, spoonful of white sauce pan; add the butter and white
I saltspoonful of salt - 1 i , « i
i „ „ sugar sauce; sprinkle over the salt and
sugar; stew for a few minutes, and serve with sippets of
toast.
22.—Stewed Endive.
Choose a piece of nice white endive, pick it and blanch
tmndientt. \ 
 boiling water, put it into
% pint of veal broth . , , t . ( ,
a slice of ham (or bacon) cold water; take it out and
squeeze it well; chop it with a knife ; put it in a saucepan
with the broth and bacon. Let it simmer over a gentle fire
until it gets thick ; remove the ham, and serve at once.
23.—Stewed Lettuces.
Strip off the outer leaves and cut away the stocks; wash
ingredient,. tncrn verv carefully and throw
1 saltspoonful of salt ''
^ 07 of"butter" peppw them into water with a tablc-
i'tea.TupTbro.h spoonful of salt. Boil for twenty


170 DAINTY DISHES FOR INDIAN TABLES.
inertdient,0/Pea,,AlaCrtmc. well mixed, and serve very hot,
i saltspoonful of pepper , .
i ,, „ suiiar either with cutlets, or as a vegcta-
i winefdassful of cream
Or one tablespoonful of white ble Separate,
sauce
27.—French Beans, plain.
Strip off the strings by breaking off each end ; cut the beans
into shreds one and half inches long and the sixth of an inch
thick; throw them into water with one teaspoonful of salt in
it, and let them remain one hour; drain and put them into
fast-boiling water with one tablespoonful of salt, and boil fast,
uncovered for twenty minutes. Drain and serve, at once.
Nole.—French cooks hold that we lose the flavor of the bean by cut-
ting it so thin, and thus allowing all the juice to escape, that it is better
when the beans are very young not to cut them, and only to cut them in
half (lengthwise) when they are older.
28.—French Beans, stewed.
Boil as directed above for ten minutes; drain and put them
into a small degchee with two tablespoonsful of broth, one
ounce of butter rolled in a tablespoonful of flour, and half a
tablespoonful of pepper; stew gently, ten or fifteen minutes
till tender, and serve very hot.
29.—Fried French Beans-
Boil them either whole, or cut as above; drain off the
water, and fry them in dissolved butter until they are slightly
browned; sprinkle over a little pepper, and serve. Cold
beans are quite as good as fresh boiled, dressed thus.
30.—French Beans, a la Francaise.
The beans must be quite fresh and young; strip off the


VEGETABLES. 171
ingredients of French Beans, strings and ends and put them
d. la Francaise. . . - - .
lib. of beans IIlto Cold Water for 0ne n0Ur'
3 of ofbuuernfuI °' *"" drain and throw them into a sauce-
'"SSiT^of chopped pan of boilins water with the salt,
1 saltspoonful of chives , .. . r
The strained juice of a lemon and bo1l uncovered for one quar-
ter of an hour; drain quite dry. Knead the butter with the
parsley and chives ; put the beans and butter into a degchee
and fry till tender (about fifteen minutes) ; add the lemon-
juice, and serve at once.
31.—Puree of Green Peas for Garnish.
Boil the peas for twenty minutes with the mint and
1ngredients. onions; drain off the water; bruise
1 pint of green peas
2 spring onions the peas in a mortar, and rub them
r oz. of butter 1t*
1 oz. of glaze through a sieve or coarse cloth;
){ saltspoonful of salt
,A „ pepper put the pulp in a small stewpan
1 p1nch of sugar .
with the butter, glaze, pepper, salt
and sugar; stir over the fire until quite hot, and pile up in the
centre of the cutlets.
Note.—A little spinach-juice improves the color.
32.—Asparagus.
Scrape off the outer skin, cut off the end of the stalk leav-
ing the asparagus about seven inches long; tie it up into
bundles with tape ; let it remain in cold water about two hours.
Put it into plenty of boiling water with salt, and boil un-
covered for twenty or thirty minutes; take it out the moment
it is tender. Cut a round of bread half an inch thick, take
off the crust, toast the bread, pour over it while on the fork
a cupful of the water in which the asparagus is boiling, spread
it with butter on both sides, lay it on a hot dish, take the
^2 */v*^«^l


VEGETABLES. 173
asparagus, and served with either melted butter, or German
sauce (see recipe.)
37.—Broad Beans, with Parsley Sauce.
The beans must be young and fresh shelled. Put
ingredients. tnem into the boiling water with
3 quarts of water the salt, and boil (uncovered)
2 tablespoonsful of salt ~ -, . .
twenty-five minutes; drain and
serve with parsley sauce (see recipe).
38.—Broad Beans, a la Francaise.
Boil the beans as directed in the preceding receipt; put
ing1ediv1ts. them in a degchee with the butter,
% lb. of butter . . . , ... .
1 dessertspoonful of chopped parsley, chives, and milk, simmer
parsley
1 teaspoonful of chopped chives (shaking the stewpan frequently)
4 gill of new milk
1 yolk for quarter of an hour; beat the
l/2 giU of thick cream
yolk with the cream, stir it care-
fully into the beans, and serve immediately.
39.—Haricot Beans.
Soak the beans all night; put them on the fire in a deg-
imsredients. cnee of cold water and let them
1 saltspoonfuPof salt . .. . , r .
1 „ ", pepper bo1l slowly for two or three hours,
1 teaspoonful of parsley chopped ., , , .
1 „ ,, chives till tender; dram off the water,
1 tablespoonful'of lemon-juice
3 oz. of butter and stir in the salt, pepper, pars-'
a tablespoonsful of cream
ley, chives, lemon-juice and but-
ter, put on the lid of the saucepan and simmer half an hour,
shaking constantly ; add the cream and serve.
These beans are most delicious cooked as above, with the
substitution of one gill of good gravy for the cream, and
served with a roast lei,' of mutton.


174 DAINTY DISHES FOR INDIAN TABLES.
40.—Artichokes.
Take off some of the outer leaves, trim the stem and cut off
ingredients. the points of the leaves with a pair
\ ubiespoonfuiVsafi?" of scissors; wash the artichokes
2 quarts of water j 1 . .1 • . r
and leave them 1n water for an
hour. Put the vinegar and salt into the water, when it boils;
put in the artichokes, and boil uncovered for three quarters
of an hour. Drain off all the water, and serve on a napkin
with melted butter (see recipe) in a tureen.
41.—Jerusalem Artichokes.
Pare them and wash them in cold water with the vinegar
ingredient. in it. boil in plenty of water (boil-
1 teacupful of vinegar
ing) for twenty minutes; drain
them on a sieve, and serve with white sauce(iw recipe) pour-
ed over them, or melted butter (see recipe).
42.—Jerusalem Artichokes, fried.
Boil them as in the foregoing receipt; beat the eggs, sea-
ingredients. son the bread-crumbs with the
2 yolks of eggs
2 oz. of fine bread-crumbs pepper, cayenne, and Parmesan;
1 grain of pepper
1 pinch of cayenne dip the artichokes in the esre and
1 tablespoonful of grated par- °°
mesan cheese strew them over with bread-
crumbs ; fry in butter to a pale brown color eight minutes,
and serve at once.
43.—Mushrooms, baked.
The mushroom must be perfectly fresh and of a moderate
size. Peel them and pull out the stems ; wash them quickly
in cold water, and wipe them quite dry; fill the black sides


VEGETABLES. 175
with butter, and on that sprinkle a grain of salt, a grain of
pepper, and a pinch of cayenne, on each mushroom. Place the
mushrooms, butter uppermost on a dish, and cover them
with another dish; bake in a quick oven about twenty
minutes; and serve very hot with their own gravy poured
over them.
Another way.
Prepare them as above. When they arc seasoned put
them on rounds of toast, about six on a round; cover them
with finger bowls, and bake as directed. Serve them with
the finger bowls still on so that they may be very hot.
44.—Fried Mushrooms.
Prepare as in the foregoing receipt and cook on a gridiron,
or in a frying-pan with the butter uppermost, for a quarter
of an hour.
45.—Stewed Mushrooms.
Take off the skins and stems, wash them and put them
jngredimis. in a small saucepan (an earthen
, SbMM of water stewpan » best), with the butter,
I SSSSrSbi rf ™ water, vinegar, pepper, and salt;
^gmTcr"™ *"" simmer for twenty minutes, throw
in the cream, and seive very hot.
46—Grilled Mushrooms.
The mushrooms should be large; if fresh skin them and
ingredients. remove the stalks; lay them
o™peppir,rami*Mit on a dish with a little oil, and
A little broth . . . 1. j
Some chopped parsley sprinkle some^alt and pepper over
Three young onions , , ,
The yolk of an eye them; let them stand an hour,
Two tablespoonsful of cream ... * j.
then broil on a gridiron over a


176 DAINTY DISHES FOR INDIAN TABLES.
clear fire; serve them dry on toast, or with the following
sauce:—Mince the stalks, or any spare pieces of the mush-
rooms fine, put them into a small stewpan with the broth,
chopped parsley, and onions; beat the yolk in the cream,
stir it in, beat all thoroughly together, and pour round the
mushrooms.
4.7.—Mushroom Toast.
Skin and clean the mushrooms and put them into a small
ingredients. stewpan with the lemon-juice, but-
20 button mushrooms .
The juice of a lemon ter, pepper and salt; tie the
% oz. of butter
Some pepper and salt cloves, on1ons, parsley and savory
3 cloves
Small onions, parsley, and sweet in a piece of muslin and put them
savory
Some'velTbroth ™ ^S0 , Stew gentlv Uni^ nearly
2 yolks of eggs dry . dust in a little flour, add
3 tablespoonsful of cream J'
enough of broth to moistens, and
stew gently for a quarter of an hour. Take out the herbs:
beat up the eggs and cream, add them to the mushrooms;
make some good buttered toast, put the mushrooms and
sauce on it, and serve at once.
48.—Cucumber.
Pare the cucumber and cut it into slices one eighth of an
ingredients. inch thick . put it on a Jate an{J
1 dessertspoonful of salt
M saitspoonfui of white pepper strew the salt over it; let it re-
% grain of cayenne
2 tablespoonsful of good oil main for two hours; throw it into
2 dessertspoonsful of v1negar
a quart of cold water, and drain
immediately on a napkin. Place the slices (which will
have become quite thin) on a dish neatly, sprinkle.over
them the pepper and cayenne, and add the oil and vinegar.


VEGETABLES. 177
49—Stewed Cucumbers, white.
The cucumbers should be fresh cut; peel them and cut
ingredients. eacn into four pieces lengthways,
2 large cucumbers .
1 quart of water and again each piece into two,
1 tablespoonful of salt
M pint of veal stock slanting the knife that the ends
1 dessertspoonful of white
vinegar may be pointed. Put them into
1 teaspoonful of s1fted wh1te
sugar the cold water with the salt in
2 yolks of eggs
1 gill of cream it, and let them remain an hour;
drain them, take out the seeds, and put the pieces of cucum-
ber in a stewpan with the stock, vinegar, and sugar; sim-
mer gently for half an hour. Beat the yolks with the
cream; take out the cucumber and place them on a dish;
stir the eggs and cream into the sauce for two minutes;
pour it over the cucumbers, and serve at once.
50.—Stewed Cucumbers, brown.
Prepare cucumbers as in the foregoing receipt, place
ingredients. them in a stewpan with the sha-
2 shalots , , , .
1 teaspoonful of brown sugar lots, chopped, the sugar, pepper,
~% saltspoonful of white pepper .
1 tablespoonful of brown vine- vinegar, salt, butter and stock;
gar
1 saltspoonful of salt simmer gently for an hour, and
2 oz. of butter
y, pint of stock serve.
Note.—Eight small onions will be found a great improvement.
51.—Turnips, plain.
The turnips should be moderate sized; pare them neat-
ly and put them into cold water to blanch for an hour;
throw them into boiling water with a dessertspoonful of salt,
and boil for half an hour, or until quite tender; drain and
serve very hot.
Note.—Some people think that they are of a better flavour if boiled
nnd pared afterwards.
x


178 DAINTY DISHES FOR INDIAN TABLES.
52.—Mashed Turnips.
Prepare and boil the turnips as directed for plain turnips
ingredients. press out all the water and ^
6 turnips
% saitspoonfui of salt them through a wire sieve with
1 oz. of butter
1 g'" °L\Wm cream'tor new a W00^en spoon; put them into
a stewpan with the salt, butter,
and cream; stir over the fire until they have absorbed all
the moisture, and serve boiling hot.
Note.—A little good white sauce if you have it at hand, is a great
improvement to this excellent receipt.
53.—Turnips Glaces, with Sugar.
Trim the turnips in the shape of small pears, (if they
ingredients. are qulte young, which is best,
z dozen young turnips
% oz. of butter leave them their own shape):
2 oz. of pounded loaf sugar
1 saitspoonfui of salt put the butter, sugar, and salt
y2 p1nt of good broth
into a deep saucepan, moisten
with the broth, and lay in the turnips carefully; simmer
very gently over a moderate fire for twenty minutes; re-
move the lid, set the pan on a brisk fire to reduce the
sauce to a glaze, rolling about the turnips with great care to
avoid breaking them. Dish with the sauce poured over.
54.—Turnips stewed in Butter.
The turnips must be young and finely grained; wash, wipe
ingredients. and pare them; slice them half
\% lbs. of turnips , ... ..... .
3 oz. butter an inch th1ck and divide them
lA teaspoonfui of salt . ,. -. . . . .
K „ „ white pepper into dice. Dissolve the butter
in a saucepan and lay in the turnips; stew very gently for an
hour; when they are half done, season with the salt and
pepper. Serve either in the centre of cutlets or by them-


VEGETABLES. 179
selves, and garnish or not at pleasure with fried sippets of
bread.
5S—Carrots.
Rub the carrots with a coarse cloth and cut off the ends;
ingredients. put them into boiling water
1 dessertspoonful of salt .
1 tabiespoonfui of loaf sugar with the salt, sugar, and parsley;
1 spr1g of parsley , r J
1 gill of hot cream boil about half an hour if they
are young, an hour if they are old; drain and serve with the
hot cream poured over them.
56.—Carrots with Butter.
Prepare the carrots as above, but instead of the hot
ingredients. cream, put them into a saucepan
2 oz. of butter
1 teaspoonfui of minced parsley with all the ingredients and toss
1 saltspoonful of salt
1 • u "c "white pepper them very gently until they are
A p1nch of cayenne 1 o 1 j
well covered with the sauce,
which must never be allowed to boil. Serve very hot.
Note.—CoM carrots may be re-dressed in this way.
57.—Carrots a la Francaise.
Scrape the carrots; cut the small ends into two and the
ingredients. large ends into eight pieces; boil
1 dessertspoonful of salt . .
2 tabiespoonsfui of sugar in water with the salt and sugar
2 oz. of butter .
H pint of new milk for one hour; dram on a cloth;
The yolks of two eggs
place them on a stewpan with the
butter, stew until the butter is nearly absorbed by the car-
rots; pour in the milk, and simmer gently for an hour. Beat
the yolks; place the carrots on a hot vegetable dish; stir the
eggs into the milk; simmer two minutes; pour the sauce
over the carrots, and serve.


180 DAINTY DISHES FOR INDIAN TABLES.
58.—Puree of Carrots.
Boil the carrots till quite tender, press the water from
ingredients. them and rub them through a
3 lbs. of f1ne carrots - .
2 oz. of butter fine sieve; put them 1nto a clean
y teaspoonful of salt
1 dessertspoonful of pounded stewpan and dry them thorough-
sugar .
Y z pint of cream ly over a gentle fire, taking great
care they do not burn; add the butter, and when this is well
dissolved and mixed with them, strew in the sugar and salt;
stir in the cream by degrees, and when the puree is thick
and not too moist serve garnished with sippets of toast.
59—Stewed Celery, with White Sauce.
Cut off all the coarse outer leaves of the celery, trim
ingredients. the stem, cutting it across, one
fine heads of celery .
of a pint of veal stock 1nch down; wash well and let
2 yolks of eggs
1 gill of cream it remain in water with a little
salt in it for several hours; put it into a stewpan with the
stock; simmer very gently an hour and a half. Take out
the celery and stir into the gravy the beaten yolks of two
eggs and the cream; when set (two minutes will suffice),
pour the sauce over the celery and serve.
60.—Stewed Celery, with Brown Sauce.
Wash and trim the celery as directed in the foregoing
ingredients. receipt; put it in a stewpan with
2 oz. of butter . . .
2 dessertspoonsful of dried flour the butter, and simmer till slight-
1 teaspoonful of sifted sugar
1 saitspoonfui of salt ly brown. Dredge over the flour,
One twelfth part of a nutmeg
1 saitspoonfui of pepper sugar, salt, grated nutmeg and
1 pint of stock (No. 1)
The strained juice of a lemon pepper; shake the pan and pour
in the stock by degrees; simmer gently for an hour and a
half; add the strained lemon-juice, and serve.


VEGETABLES. l8l
61.—Salsifis.
Scrape and cut the ends off each; throw them into cold
ingredients. water with the vinegar and salt,
1 wineglassful of vinegar
1 teaspoonfui of salt and let them remain ten minutes;
2 oz. of butter
1 tabiespoonfui of dry flour then boil them in the same water
y, pint of boiling milk
% gill of thick cream for about twenty minutes. Serve
with white sauce or melted butter (see recipe) poured over.
62.—Fried Salsifis.
Make a batter with the eggs, milk, and flour, well beaten
ingredients. together for twenty minutes; dip
iE&£3bi of flour e*ch (cold boiled) salsifis into
Some butter or o1l the hMeT Qnd {fy until of R light
brown color either in butter or oil. Serve very hot.
63.—Parsnips, plain boiled.
Scrape and wash the parsnips; cut out every speck or
ingredients. blemish; cut off the small end,
1 teaspoonfui of salt . . .
1 „ „ sugar and divide the thick end into
four or six pieces lengthways; put them into boiling water
with the salt and sugar; boil moderately fast for three quar-
ters of an 'hour, and skim the water all the time. Serve
with salt fish or boiled pork. They are very good mashed,
(see recipe for Mashed Turnips).
64.—Fried Parsnips in Batter.
Cut up some cold boiled parsnips; dip the pieces in a
2epg, ingredient,. baUer made of the eggS, m[\k
&Sh££«i of flour. and flour, (well beaten for twen-
Some butter or oil. ^ minutes) and fry in butter Or
oil till of a pale brown color; serve very hot.


182 DAINTY DISHES FOR INDIAN TABLES.
65.—Fried Parsnips, plain.
Boil some parsnips until they are about half done; when
ingredients. thev are cold wipe them in a
Salt, white pepper, butter .
cloth, slice them thickly, sprinkle
with salt and pepper, and fry in butter till of a pale brown
color. Can be served separately, or with roast meat.
66.—Vegetable Marrow.
Pare the marrows very neatly; cut them into quarters
lengthway; take out the seeds and wipe the marrows with
a coarse clean cloth; put them into boiling water, with a
teaspoonful of salt, and boil for ten or fifteen minutes. Toast
a round of bread, without crust; pour over a cupful of the
vegetable water, and butter the toast. Serve the marrows
upon it with either melted butter or white sauce (see re-
cipes.)
67.—Vegetable Marrow, fried.
Prepare as above, dip into eggs and fine bread-crumbs
and fry in plenty of butter until of a pale brown color.
68.—Stuffed Vegetable Marrows.
Have two moderate sized fresh cut marrows; rub the skin
ingredients. with a coarse cloth; cut off each
lomefre5hcautSSrikCat end about half an inch deep;
1 findy chopped shaiot scoop out all the seeds and fill
The juice of 6 large tomatoes
1 tabiespoonfui of vinegar the vacancy with pork sausage
j4 grain of cayenne .
1 saitspoonfui of pepper meat pressed tightly in; rub the
1 ,, ,, salt
14 of a nutmeg, grated bottom of a stewpan six times
2 oz. of butter
across with the fresh-cut garlic;
lay in the marrows; add the stock and all the other ingre-


VEGETABLES. 183
dients, laying one ounce of butter on each marrow; simmer
gently for four hours; baste the marrow frequently with the
sauce; skim off the fat, and serve with the sauce poured
over the marrows.
Note.—Any white mince may be used instead of the pork sausage
meat; game is especially good, and the bones of the birds may be used
to make the stock. This dish makes a delicate entrfo.
69.—Portugal Onions, stewed.
Peel the onions and place them in a stewpan; knead the
ingredUnts for each Onim. butter and sugar; put it on the
1 siupoonfuTof sifted sugar onions and let them slowly be-
1 teaspoonful of tomato sauce ..... , ,
1 tabiespoonfui of gravy come slightly browned; then pour
over each the tomato sauce and
stalk; simmer gently for three hours, basting the onions fre-
quently with the gravy. Serve very hot.
70—Portugal Onions, boiled.
Peel the onions and boil them in salt and water for ten
minutes; throw them into cold water for half an hour;
then put them into a saucepan, cover them with cold water,
and let them boil gently for one hour. Drain and serve
with melted or dissolved butter over them.
71.—Portugal Onions, roasted.
Peel the onions and place them in a Dutch oven before
a good fire; baste them frequently with dissolved butter (an
ounce for each), and roast for an hour and a half. Serve
with or without their own sauce.
72.—Portugal Onions, fried.
Peel and slice the onions quite thin; fry them in plenty


184 DAINTY DISHES FOR INDIAN TABLES.
of boiling butter or olive oil till of a pale brown color,
fifteen to twenty minutes. Drain on a sieve before the
fire for five minutes.
73—Portugal Onions, stuffed.
Peel the onions; scoop out the centre, making a hole
ingredients. two }nches across; fill them with
2 large Portugal onions
Some pork sausage meat* the sausage meat and place them
2 apples chopped fine'
1 tabiespoonfui of baked flour in a stewpan; pare, core and
2 oz. of butter r '*'
U pint of stock (No.1) cn0p the apples very fine; knead
1 he stra1ned ju1ce of 2 lemons 1 rr J
1 tabiespoonfui of brandy the flour with the butter J put
if^sfgLtThr^ck'Sn half on each onion; put in the
be^ made from the bones of the ^^ an<l stQ(± . simmer very
slowly for three and a half hours; baste the onions fre-
quently with the gravy; pour the lemon-juice and brandy
over the onions, and in five minutes skim off the butter and
serve, with the sauce poured over the onions.
74.—Boiled Leeks.
Trim off the root and the outer leaves; cut the green
ingredients. ends off, leaving the leeks six
1 dessertTpTOnfu"! ofVinegar inches long; wash them well, put
them into boiling water, with the salt and vinegar, and boil,
uncovered, for three quarters of an hour. Serve upon hot
buttered toast without crust, and pour either white sauce or
melted butter (see recipes) over them.
75.—Stewed Leeks.
Trim and wash the leeks as in the preceding, recipe, and
ingredients. stew them in the stock for an
,' iaofespoonfuio^vinegar hour and a. half; add the vine-
gar and serve.


VEGETABLES. 185
76—Beetroot boiled.
Wash the roots delicately clean, but neither scrape nor cut
them, and do not take off even the fibres until they are boiled
or you will spoil the color. Throw them into boiling water
and boil from one and a half to two and a half hours, or
even longer, according to their size, which varies greatly.
Pare and cut into thick slices, and serve with melted butter
(see recipes) poured over them.
77—Beetroot, baked.
Wash and wipe the beetroot very dry, but neither cut nor
break any part of it; lay it in a warm earthen dish and bake
it in a gentle oven from two to four hours, according to size.
When cold take off the skin and serve it in any of the follow-
ing ways :—
78.- Cold Beetroot with French Sauce.
ingredients. Qut the co
i Deetroot into
2 tablespoonsful of oil
1 „ ,, vinegar slices: mix all the ingredients
1 small teaspoonful of silted.
sugar and pour them over it. Serve
1 saltspoonful of salt
1 . „, ,, pepper with cold meat, fish or cheese.
1 p1nch of cayenne
* Cream used instead of oil will be found a great improvement.
79.—Stewed Beetroot.
Bake the beetroot one hour, and when cold take off
ingredients. tlle skin; cut it into slices a
lA pint of any stock r .....
1 saltspoonful of salt quarter of an inch thick; put it
1 ,, ,. pepper . ...
1 pinch of cayenne 1ntO a Stewpan With the Stock,
1 shalot, chopped
, sprigs of parsley, chopped salt, pepper, cayenne, shalot and
1 wineglassful of vinegar
parsley; simmer three quarters
of an hour; add the vinegar, and serve.
v


186 DAINTV DISHES FOR INDIAN TABLES.
80.—Beetroot and Onions with sauce Piquante.
Boil the beetroots till tolerably tender with the button
ingredients. onions ; let them remain till cold,
2 or 3 beetroots , . . ..
2 or 3 dozen button onions then pare the beetroots; slice
1 ordinary-sized onion . ,
1 oz. of butter them and lay them in a stewpan.
]A pint of good stock
1 tabiespoonfui of arrowroot Prepare the following sauce :—
1 gill of good cream
1 dessertspoonful of chili Chop the onion, fry it brown in
vinegar
1 saitspoonfui of pepper the butter, thicken with the ar-
1 teaspoonful of salt
rowroot; stir in the cream; stew
the beetroot ten minutes in this sauce, and as you take it
off the fire add the vinegar, pepper and salt. Serve the
onions in the centre, the beetroot and sauce round.
81.—Cauliflower, plain.
Choose a cauliflower that is white and firm, but not hard;
trim off the stem and the outer leaves; leave it in a pan
of cold water with a handful of salt in it for three hours:
wash it very thoroughly and examine it well to see that no
insects remain in any part of it. Put it into plenty of
boiling water with a tabiespoonfui of salt, andboil (uncovered)
for twenty-five minutes ; drain on a sieve. Serve with melted
butter (see recipe) in a tureen, or poured over it.
82.—Cauliflower with Parmesan Cheese.
Boil the cauliflower as directed in the preceding recipe:
ingredients. divide it into pieces the size of
2 oz. of Parmesan cheese grated
1 teaspoonful of flour of mustard a walnut, leaving out the stem
1 saitspoonfui of white peppe1
1 pinch of cayenne and leaves. Season the grated
2 oz. of dissolved butter
cheese with the mustard, pepper
and cayenne; dip each piece of cauliflower into the cheese
and place them close together on a flat dish; strew the


188 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Brussels sprmts, the lemon-juice and white sauce
French way.
y2 saltspoonfui of pepper or broth, stir for a minute, and
A few drops of lemon-juice , , • , , , c
2 tabiespoonsfni of white sauce serve very hot with a border ot
or veal broth
sippets.
87.—Cabbage.
Trim off the outer leaves and stem and divide the cab-
bage into four quarters; wash carefully and leave it in
cold water with a handful of salt in it for two hours. Put
it into fast boiling water with a tablespoonful of salt, and
boil rapidly (uncovered) for twenty minutes, if a small cabbage,
forty minutes, if a large one; drain on a sieve, press out the
water with a plate, and serve very hot either plain or with
melted butter (see recipe) poured over.
88—Stewed Cabbage.
Cut out the stalk entirely and slice a firm fine cabbage
ingredients. or two in thin strips; after they
I sSupconfuUf salt have been well washed and
'A .1 ■t pepper . , , . .
1 tablespoonful of flour drained; throw them into a
1 cup of thick cream or some ,
veal broth large pan of bo1ling water ready
salted and skimmed, and when
they are tender, (in about ten or fifteen minutes) pour them
into a sieve or strainer; press the water thoroughly from
them, and chop them slightly. Put the butter into a very
clean saucepan, and when it is dissolved add the cabbage:
sprinkle over the salt and pepper and stir it over a clear fire
until it appears tolerably dry; then shake in the flour
lightly, turn the whole well, and add the cream or broth by
slow decrees. Serve very hot.


VEGETABLES. 189
N
89.—Stuffed Cabbage.
Take a moderate-sized firm young cabbage, trim and
ingredients. well wasn if. put it mto warm
M. of alb. of pork sausage meat.* .
'4 „ ,, beef or vean -a water with one handful of salt
suet [ Q.
4 shabts ( §• and a wineglassful of vinegar,
4 sprigs of parsley J -g
The peel of half a lemon (grated) and let it remain two hours.
% of a nutmeg (grated)
1 tabiespoonfui of mixed herbs Make a stuffing as follows :—Mix
(powdered) °
% tabiespoonfui of »l t ^ a\[ tne ingredients down to the
, weTbeaten egg Wel1 beaten eg8S (delusive) Well
^ofgraPvytofal'ystocku'" together; cut the stem off the
The'straine"juice of two large cabbage, and with a sharp knife,
scoop out sufficient of the heart
* Any kind of white minced , r ,. rr
meat will do to make space for the stuffing;
press in the stuffing; bind the cabbage with a piece of tape;
put it into the stewpan with the gravy and butter (or the
cabbage); simmer gently for three and a half hours; add
the strained lemon-juice, take off the tape, and serve at
once with the gravy in the' dish.
90—Roast Tomatoes.
Choose them of nearly the same size; take off the stalks,
and roast them gently in a Dutch oven, or put them at the
edge of a dripping pan, taking care that no fat from the
roasting joint shall fall on them, and keeping them turned
so that they shall be equally done. Serve with roast
mutton, or beef, or veal.
91.—Stewed Tomatoes.
Arrange the tomatoes in a stewpan in a single layer;
pour over them as much gravy as will reach to half their
height; stew them very gently until the under sides are


190
DAINTY DISHES l'OK l.VDIAN TABLES
done, then turn and finish stewing them. Thicken the
gravy, either with a little arrowroot and cream, or with flour
and butter, and serve with the gravy poured over them.
92.—Stuffed Tomatoes.
Make a forcemeat with all the ingredients down to
///;' redients.
5 oz. of cold fowl or veal
1 oz. of cooked ham (fat and
lean)
1 teaspoonful of chopped parsley
J2 J■ ,t mixed sweet
herbs
M ., „ salt
y, ,, „ white pepper
1 small shalot
The yolk of one hard boiled e.^
1 anchovy (cleaned and boned)
1 oz. of butter dissolved to a
cream
Some cut lemons and cayenne
the anchovy (inclusive) : pound
them to a paste, then add the
dissolved butter. Wipe each
tomato, cut off the stem, scoop
out the seeds, and fill the toma-
toes with the forcemeat. Bake
on a tin dish in a quick oven
from ten to fifteen minutes, place
them on a hot dish, and serve with cut lemons and cayenne
pepper on a plate.
93.—Tomatoes a la Provencale.
Rub the skin of the tomatoes with a soft cloth; cut
off the part of the tomato next
the stalk, and scoop out the seeds,
without breaking the sides of the
tomatoes; place them in circular
order in a stewpan ; pour in the
salad oil; chop up the mush-
rooms, parsley and shalot; put
them into another saucepan with
the chopped ham; season with the pepper, salt, and thyme .
fry these together for about five minutes, then add the beaten
yolks; fill the tomatoes with this preparation: shake the
bread-crumbs over them, and place over a brisk fire, hold
Ingredients.
4 or 6 lar^e ripe tomatoes
1 gill of salad oil
1 dozen button mushrooms
1 handful of parsley
1 shalot
2 oz. of scraped fat ham or
bacon
1 saltspoonful of pepper
1 „ ,, salt
1 „ ,, chopped thyme
3 yolks of eges
Some fried bread-crumbs
\2 pint of brown sauce


VEGETABLES. 191
ing a red hot salamander over them for about ten minutes,
by which time they will be done; dish them up with some
brown sauce poured round them, and serve.
94.—Puree of Tomatoes.
Cut the tomatoes in half, take off the stalks and scoop
ingredients. out the seeds, lay them in a
1 dozen fine ripe tomatoes ... . ,
1 small mild onion stewpan with the onion and gra-
14 pint of good gravy .
\i saitspoonfui of cayenne vy; simmer for one hour; when
1 teaspoonful of salt
% of a pint of good cream they begin to boil add the cay-
1 teaspoonful of flour
enne and salt; take out the toma-
toes, press them through a sieve, put them back into the
stewpan, heat them again; mix 'the cream with the flour,
and boil for five minutes; stir it into the tomatoes, and
simmer gently for a few minutes, until the puree is nice
and thick. Then serve very hot, either as an accompani-
ment to veal cutlets, calf brains, pork, beef, or roast goose
or else as a vegetable by itself.
65.—Tomato Toast.
Rub the skin of the tomatoes with a soft cloth; divide
ingredients. them in halves; take out the
4 or 6 large ripe tomatoes
2 oz. of fresh butter seeds; knead the butter with the
1 grain of cayenne
;, saitspoonfui of white pepper cayenne, pepper, salt, and nut-
's of a nutmeg grated meg. Place the tomatoes on a
The stra1ned ju1ce of a large
c 'TonK „ a , baking dish: fill each with the
Some hot buttered toast °'
butter; bake in a quick oven for
twenty minutes; add the lemon-juice, and serve upon the
buttered toast very hot.
96.—Truffles, a la Serviette.
Select some very fine truffles; wash and brush them


192 DAINTY DISHES FOR INDIAN TABLES.
incredients of Truffles a la wel l witn co
\ water; line a
Some bacon small stewpan with slices of fat
G^tnla^hVi^-ttr0- bacon; lay in the truffles with
^ doves ofgarKc tne bunch of parsley, onions, and
'A Tint of chamPl?n7 thyme, the cloves and garlic ; pour
in enough veal gravy to cover them; add the champagne:
boil very gently for an hour, draw them aside and allow
them to cool in the gravy. Heat them afresh when they are
wanted for table; lift them out, and drain on a very clean
cloth, and send them up to table on a beautifully white
napkin to show off their color.
97.—Truffles, a 1' Italienne.
Wash and wipe the truffles, and pare them carefully
ingredients. (reserving the trimmings for flavor-
1 oz. of fresh butter .... , , , c
Minced eschalot and \ 1 teaspoon- ing) ; Slice them aDOUt the Size 01
parsley f ful . .
1 saitspoonfui of salt an 8 anna piece; put them into
1 „ .. pepper
The juice of 1 lemon a frying pan with the butter, es-
1 pinch of cayenne
y2 pint of rich brown sauce chalot and parsley, salt and pep-
per; fry over the fire, stirring carefully for ten minutes ; add
the lemon-juice, cayenne and brown sauce; stir over the fire
for two or three minutes, and serve very hot.
98.—Truffles, a la Piedmontaise.
Clean and pare the truffles and cut them in halves: lay
ingredients. them in a small saucepan with the
% lb. of truffles .
2 tablespoonsful of Lucca oil oil, flavorings, and salt; fry them
thyme I 1 table- over a brisk fire for five minutes;
1 clove of garlic (spoonful
Mignionette pepper ) remove the garlic, then add the
1 saitspoonfui of salt
1 gravyspoonfui of rich brow n brown sauce, glaze, and lemon
sauce


VEGETABLES.
193
ingredients of Truffles* la. juice; toss the whole over the
Piedmontaise.
i small piece of glaze fire , haVe ready the hollow dUSts
Tr£Z* r°oiis lemon of two French rolls from which a
round piece of crust at the top has
been removed; spread it thickly with butter, put it in the
oven for ten minutes to brown, and then pour in the truffles
and serve at once.
ingredients.
Vegetables
3 onions
1 tablespoonful of curry pow-
der
1 teaspoonful of salt
3 oz. of butter
(1 tablespoonful of cream is a
great improvement)
99.—Curried mixed Vegetables
May be made of any of the following vegetables mixed in
about equal quantities : peas, beans, cauliflower, carrots, tur-
nips, tomatoes, asparagus, leeks, artichokes, brocolis, haricot
beans, celery, sprouts, and greens.
Boil and cut up the vegetables into neat pieces. Slice the
onions, knead the curry powder
with the salt and butter, put it
into a frying pan with the onions,
and fry till slightly browned ; then
stir in the vegetables and fry until
well saturated with the curry; stir all the time (about ten
minutes). If you have the cream stir it in as soon as done,
and serve at once with or without some plain boiled, rice
(see recipe.)
100.—Chartreuse of Vegetables.
Boil and blanch the carrots and cut them and the turnips
into shapes with a cutter ; boil the
onions. Boil and chop the spi-
nach, cauliflower, and asparagus
heads; line a mould with the
slices of bacon; arrange the car-
ingredients.
3 dozen pieces of carrots
3 doz. pieces of turnips
2 ,, button onions
A handful of spinach
1 cauliflower
1 dozen asparagus heads
Some slices of bacon



W&fflmdM
SALADS
In order to ensure a good salad it is essential that the
lettuce should be perfectly fresh and crisp, that the oil should
be really good, (a very rare thing in India) and that the dress-
ing should not be poured over the salad until just before it
is wanted.
After rinsing, all lettuces should be carefully wiped in a
clean cloth or shaken dry in a salad basket, and then broken
up with the fingers into small pieces.
1.—An English Salad.
Never let the lettuce soak in water; rinse it and wipe it
immediately in a soft clean cloth;
split it down the stalk and divide
each leaf into four pieces; add
water-cress, beetroot, radish, and
shalots if you have them; mix the ingredients of the sauce
together carefully, stir in, and serve at once.
ingredients,
2 tablespoonsful of salad oil
1 ,, 1, vinegar
1 teaspoonful of sugar
2 saltspoonsful of salt
1 ., 11 pepper
Ingredients.
Only one kind of lettuce
1 tablespoonful of fine salad oil
*™ 11 1, » tarragon
vinegar
1 M ,, French vine-
gar
a teaspoonful of salt
1 saltspoonful of pepper
Some chopped chervil & chives
2.—A French Salad.
Rinse and dry the lettuce as in
the foregoing recipe; break it into
small pieces; mix the sauce care-
fully, stir it in lightly, and serve
at once.


196 DAINTY DISHES FOR INDIAN TABLES.
3.—Another English Salad.
Put the lettuce, endive, celery, beetroot and cucumber in a
ingredients. salad bowl; make the salad mix-
1 lettuce
1 head of endive tUre as follows \ put the Cold
1 ,, r celery (shred)
Some slices of beetroot yolks into a basin with the salt,
,, ,, ,, cucumber
q hard-boiled ydks mustard, sugar and pepper;
1 teaspoonful of salt ° ill?
1 1 " c,"»ml,s'ard bruise the yolks with a wooden
1 saltspoonful of loaf sugar J
*! good-tablespooSrof thick SP00n and add the Cream hY de-
, good'abiespoonfui of salad oil grees; when it is well incorpo-
6 drops of tarragon vinegar*" rated, stir in the oil and vinegar;
mix well and pour over the salad.
Note.—A little Anchovy or Worcester sauce is considered by some
epicures as an improvement to the above sauce.
The above salads may, if preferred, be served with Tartar or
Mayonnaise sauce {see recipe.)
4.—Flemish Salad.
ingredients. Cut the herrings into small
The fillets of four salt herrings , ....
1 beetroot (ready cooked & cold) pieces, slice the beetroot and
4 boiled potatoes
a apples, peeled, and shred* potatoes and chop the Onions.
Some Brussel sprouts
a head of celery put an the ingredients in a salad
A few small onions °
bowl, season with oil, vinegar,
pepper and salt.
* These may be omitted
Note.—Any dried or pickled fish may be substituted if preferred
5.—Lobster Salad.
Lobster, salmon, or crab salads may be made with lettuce,
endive, cucumber, cress, &c, and serve with Mayonnaise or
Tartar sauce. (See recipes.)
6.—Tomato Salad.
Mix one drop of extract of garlic with a teaspoonful of


SAT.ADS. 197
vinegar ; spread it over a flat dish. Wash and dry the toma-
toes; slice them and lay them on the dish; sprinkle liberally
with fine salt; shake a little pepper over; pour a fe.w drops
of oil and a teaspoonful of vinegar over each slice, and serve
This salad should be prepared an hour before it is used.
7.—Russian Salad.
All the ingredients are to be chopped fine. Put some of
ineredUnts. the chopped whites and yolks
6 hard boiled eggs . . .
Beetroot (separately) aside, also some beet-
Anchovies root and lettuce, (about three
Cold potatoes
Onions tablespoonsful of each.) Mix the
Apples
Some cold chicken or any white remainder of the ingredients with
meat
oil, vinegar, tarragon, sugar, pep-
per, and salt; when the mixture is well saturated and soft
pile it up on a dish, smooth with a spoon. Then cover it
over in sections with the yolks and whites of eggs, the
chopped beetroot and lettuce alternately, so that the differ-
ent colors contrast prettily. Then garnish round the edge
with slices of beetroot, eggs, tomatoes, &c.
Note.—This is a delicious dish and particularly adapted for cold
luncheons, pic-nics, and ball suppers.
8.—Cold Meat Salad.
Mince any cold meat—game is the best, and add equal
quantities of sliced beetroot and chopped celery. Season
with oil, vinegar, pepper and salt.
9.—Hot Vegetable Salad.
Potatoes "» Break up the vegetables quick-
fiStroot \,-, , ly with a wide pronged fork; add
Cauliflower f bo1led' .. . ,
Tumips ! the pepper, salt, onion, and
Brusset sprouts )


198 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Hot Vegetable
Saiad, parsley; put in the cucumber
1 Spanish onion (raw) . . .
2 table*poonsfui of chopped pars- and onions chopped; stir in the
8 „ „ Lucca oil oil, and lastly the vinegar. Mix
5 „ ,, tarragon vinegar
1 teaspoonfui of salt well, and serve 1n a salad bowL
1 saltspoonful of wh1te pepper
Some slices of cucumber
A few spring onions



EGGS.
1.—Boiled Eggs.
The eggs should be perfectly fresh and must be cooked
in sufficient water to cover them completely. The water
must be boiling when they are put in and then the time
required will be: underdone, three minutes; to render the
whites firm, three and half to four minutes; hard, eight to
ten minutes.
Eggs cooked in the shell without boiling, for invalids:
Put some boiling water into a strong basin—a slop basin;
let it remain a few seconds; pour it out; lay in the egg or
eggs, and roll them over to take off the chill; then pour in
over the egg quite boiling water from a kettle, till the egg
is well covered; put a plate over the basin instantly and
let it remain on the table for twelve minutes, when it will
be found beautifully cooked, so as to be palatable even to
people who cannot eat eggs dressed in the usual way.
2.—Poached Eggs.
Half fill a bright frying pan with boiling water; add one
and a half saltspoonsful of salt and two teaspoonsful of vine-
gar; break each egg separately into a cup; pour them care-
fully into the water, while boiling; with a small slice throw
the white over the yolk; when done, drain for half a mi-
nute, then serve either on hot buttered toast or on spinach,
or sorrel.


200 DAINTV DISHES FOR INDIAN TABLES.
3.—Poached Eggs with Anchovy Toast.
Prepare the eggs as above, and pour a little Anchovy
sauce on the toast in which the eggs are to be served.
4.—Eggs and Bacon.
Cut some thin rashers of bacon; cut off the bones and
skin; lay them in a frying pan, and fry both sides brown.
Break as many eggs as you have rashers, each in a separate
cup and fry one at a time. Tilt the pan and pour the egg
carefully into the fat, and with an egg slice constantly throw
the boiling fat over the egg; three minutes will suffice for
each egg. Place an egg on each rasher, and serve very hot.
5— Eggs au plat.
Take any dish which will bear the heat of fire. Cut a slice
of butter and melt it in it; break some fresh eggs into
separate cups and lay them in the butter one by one; strew
a little pepper (mignionette if you have it) and salt over each
egg, and place the dish over a gentle fire until the whites
are quite set. Hold a salamander over the top for a moment,
and serve at once in the same dish.
6.—Buttered Eggs.
Put two ounces of fresh butter into a frying pan; break six
eggs into a basin ; sprinkle in some pepper and salt; break
the eggs slightly with a fork; when the butter is boiling, lift
the frying pan off the fire ; pour in the eggs and stir them
quickly with the fork until they set; great care must be taken
that they are not allowed to become hard; have ready a
round of buttered toast, pour the eggs over, and serve at


EGGS. 201
7.—Buttered Eggs with Truffles.
Put the butter into a frying pan with the eggs and the
ingredients. truffle«. (cut ;mo smal l slices)
6 new laid eggs
2 oz. of butter add the cream, pepper and salt.
1 ,, „ truffle . 'I rr
2 tabiespoonsfui of cream Stir quickly with a wooden spoon
A l1ttle m1gn1onette pepper L
Some salt or a fork over the fire until the
eggs begin to thicken; then take the frying pan off and con-
tinue to work the eggs until they become firm but do not
harden. Serve very hot either in a dish by themselves, or
on buttered toast; or else prepare some sippets, stand them
in a circle on a dish, stick them together with a little white
of egg, dish up the eggs in the centre, and serve at once.
8.—Eggs in Paper Cases.
Make some small paper cases. Mix the butter with
ingredients. the bread-crumbs, parsley, salt
Som'e'staie'bread-crumbs and pepper. Butter the bot-
tomeleSaTtincedpar',ey tom of the boxes; put in some
ome cayenne pepper qj. ^^ mixture . break an egg
into each box; cover it over with bread-crumbs; the boxes
must be well filled up; put them over the gridiron for two or
three minutes; pass a salamander over the top, and serve.
9—Eggs a la Bonne femme.
Cut the onion into dice; fry them in a stewpan with
ingredients. the butter a light brown; add
a'mfddie-sized onion the vinegar; butter a tin dish
% oz. of butter . . . 1 1
1 teaspoonfui of vinegar sprinkle the on1ons over it, break,
Some bread-crumbs , .
Some pepper and salt the eggs 1nto it, and put the dish
in the oven; mix a little pepper and salt with the bread-
A2


402 DAINTY DISHES FOR INDIAN TABLES.
crumbs, fry them, and sprinkle over the eggs when done.
Serve at once.
io.—Eggs grated.
Boil the eggs hard (which will take ten minutes), sepa-
lHzrfduHU. rate them from the whites • pUt
8 eggs 'v
3 oz. of butter a large round of buttered toast
on a hot plate or dish; put a sieve over this ; rub the yolks
of the eggs through the sieve on to the toast; serve at
once.
ii.—Eggs with Cheese.
Spread the bottom of a silver, porcelain (fire-proof), or tin
ingredients. dish with the butter; cover this
2 oz. of fresh butter .... .. - , ,
Some Gruyere cheese With thin slices of the cheese |
8 eggs
some mignionette pepper break in the eggs carefully, so
Some salt
i gill of thick cream as not to disturb the yolks: sea-
son with pepper and salt, pour the cream over the top;
strew two ounces of grated cheese over this; set the dish
in the oven and bake about ten minutes; pass a hot sala-
mander over the top, and serve at once with some very thin
toast separately.
12.—Eggs a la Tripe.
Boil six eggs hard; immerse them in cold water for three
ingredients. minutes, take off the shells and
3 TmaU onions cut them into thick slices. Slice
A little milk . ,,..,,
2 spoonsful of good white sauce the onions and divide them in
i pinch of pepper
The juice of a small lemon the folds of the rings: parboil
Some fresh cut garlic
them in water; drain it off, and
boil for five minutes in a little milk; then drain upon a
sieve or cloth. Rub the saucepan twice across the bottom


EGGS. 203
with garlic, lay in the eggs and the onions, the sauce (see
recipe), pepper and lemon-juice; toss over the fire, and
when quite hot, serve with sippets of toast round the dish.
13.—Eggs au Gratin.
Boil, peel and slice the eggs as above. Put the sauce,
ingredients. cheese, butter, pepper, salt, yolks
16 eggs ...
1 tabiespoonfui of wh1te sauce and lemon juice into a saucepan;
12 oz. of grated Parmesan cheese
% small pat of butter stir over the fire till it begins to
% saltspoonful of pepper
M ,. .. salt thicken, then withdraw it; lay the
4 yolks
The juice of half lemon eggs in circular rows on the dish;
Some fned bread-crumbs *-'*-''
spread some of the sauce between
each layer; cover with the remainder of the sauce; strew
over the fried bread-crumbs mixed with a little grated
Parmesan, put some sippets of toast round the base, put
into the oven for ten minutes, and serve.
14.—Eggs with Nutbrown Butter.
Put two ounces of the butter into a frying pan over the
ingredients. fire; as soon as ,t begins to frizzle
2 oz. of butter - . ...
5 eggs break the eggs into it without
Salt and pepper
2 tabiespoonsfui of vinegar disturbing the yolks ; season with
pepper and salt; fry the eggs over the fire for five minutes;
remove carefully into a hot dish; put the remaining two
ounces of butter into the pan; fry till it is brown; add the
vinegar; boil together for two minutes; pour over the eggs,
and serve at once.
15.—Eggs aux fines herbes.
Put the butter into a stewpan; when melted, stir in the


204 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Eggs aux fines n^k with a pinch of Salt and
Aeries. .
2 or. of butter pepper. Break 1n the eggs and
^lore'^tTd^pper stir with a whisk or fork briskly
\ dSsertspoonfui of chopped over the fire for two minutes,
pars ey taking care it does not adhere to
the bottom or get too hard; add the parsley, and continue
stirring until the eggs begin to set; take off the fire, whisking
all the time, and the moment they are thick, of the consisten-
cy of thick Devonshire cream, and rather lumpy, pour them
over a round of buttered toast and serve at once.
16.—Eggs and Mushrooms.
Trim and cut the mushrooms, put them into a stewpan
ingredients. with the butter and a pinch of
12 button mushrooms . .
i oz. of butter butter and salt, and stew till
Some bread-crumbs, pepper tender; when done put them in
and salt
a shallow tin dish and break the
eggs over them, taking care to keep them whole. Strew
fine bread-crumbs and some pepper and salt over the top,
put them into a sharp oven for five minutes, or until the
eggs are well set. Serve at once with fried sippets round
the dish.
17.—Asparagus Eggs.
(Entremets.)
Take the asparagus heads, cut the green tops into pieces
ingredients. the size of large peas, and throw
2 tablespoonsful of cream , . . ... . .
a ,. ,. good gravy them into boiling water with
a little salt and pepper plenty of salt, and when tender
6 eggs
2 doz. heads of small asparagus drain them on a sieve. Put the
cream, gravy, butter, salt and pepper into a stewpan; break


EGGS. 205
in the eggs, and when they begin to set, throw in the aspara-
gus heads; stir over the fire for half a minute, pour them on
a hot dish, and garnish with fried sippets.
18.—Turkey's Eggs, forced.
(An excellent entremets.)
Boil the Turkey eggs gently for twenty minutes in plenty
ingredients. 0f water, which should cover them
2 0z. of fresh butter entirely, and when done lift them
1 saltspoonful of salt
1 grate of nutmeg into a large pan of water to cool.
1 pinch of cayenne
1 hen's egg When perfectly cold roll them in a
1 dessertspoonful of rich cream
cloth, pressing lightly to break the
shells; peel them off and cut the eggs evenly in half, length-
wise. Take out the yolks carefully, and pound them to a
smooth paste in a mortar or bowl with the butter, salt, nut-
meg and cayenne. Blend these ingredients thoroughly;
whisk the raw yolk of the hen's eggs; stir it in by degrees;
add the cream and continue whisking for a few minutes; the
mixture should now be like thick batter; fill the whites with
it, (cutting a tiny slice from the bottom of each to make it
stand evenly on the dish) full and high; smooth over with a
knife; put the eggs on a dish, and place them on a very
gentle oven for a quarter of an hour; serve instantly with
brown sauce and mushrooms.
19.—Curried Eggs.
Boil the eggs quite hard, as for salad, and when they are
ingredients. . quite c0\^ ta^c 0ff tne shells. Mix
3 oz. of good butter Cor oil) the butter and curry powder; put
3 dessertspoonsful of curry pow- . .
der it into a stewpan and shake over
2 onions t
y, pint of gravy the fire for some minutes; chop
1 g1ll of good cream ■
2 teaspoonsfui of arrowroot the onions fine and throw them



OMELETS.
The frying pan in which an omelet is to be made should
be very small, or the omelet will spread and be too thin, and
so get burnt. An omelet should be light and thick, and
only brown on one side; as the eggs begin to set roll the
omelet into the form of an oval cushion.
1.—A common Omelet.
The eggs must be very fresh; break them carefully and
'''" whisk them until they are very
light; while beating add the
pepper and salt; dissolve the
butter in a very small frying pan ; pour in the eggs, and when
it is well risen and nearly firm in the centre, roll it into the
form of an oval cushion, and serve instantly.
t eggs
% teaspoonful of salt
H ■. ,. pepper
2 oz. of butter
2.—A good Omelet.
Break the eggs into a basin; add the cream, the small pat
of butter broken up, salt and
pepper, to taste; put the butter
ingredients.
6 eggs
1 tablespoonful of cream
1 small pat of butter broken up
2 oz. of fresh butter into a very small frying pan on the
Salt and pepper , ., . . , . . . ,
fire; while 1t is melting whip the
eggs, &c, well together till they froth; as soon as the butter
frizzles pour the eggs in the pan and stir the omelet; when
they set and seem firm, roll the omelet into the form of an


208 DAINTY DISHES FOR INDIAN TABLES.
oval cushion ; allow it to acquire a golden color on one side,
turn out on a hot dish and serve at once.
3.—Savoury Omelet.
Add one dessertspoonful of chopped parsley and one
teaspoonful of chopped shalot to the above recipe, and put
them into the eggs while you are beating them.
4.—A very light Omelet.
Beat the cream, the yolks of the eggs, cayenne and salt
ingredients. together; chop very fine the
% pint of cream . , , , ■ 1 1
6 eggs shalot and parsley ; add about one
r pinch of cayenne
Some shalot and parsley teaSpOOnful tO the eggS, miX Well \
Some salt ,
1 a oz. of butter whip the whites separately and
add them to the omelet; melt the butter in a frying pan and
pour in the eggs ; when they set and begin to get firm fold
over in the form of a cushion, and when one side is golden
brown, turn it out on a hot dish. Serve either with or without
gravy.
5.—Omelet with Cheese.
Make the omelet according to any of the above recipes,
and add two ounces of grated Parmesan (or other cheese)
and some mignionette pepper.
6.—A Ham, Tongue, or Hung-beef Omelet.
Prepare an omelet as directed, and add four tablespoons-
ful of either of the above grated, and a teaspoonful of mus-
tard, and omit the other seasoning.
7.—Kidney Omelet.
Prepare the omelet according to any of the foregoing


OMELETS. 209
recipes. Have ready some ready-cooked kidneys (see
recipes); chop them and add them to the omelet when it is
ready, just before folding up. Serve with brown sauce.
8—Oyster Omelet.
Prepare the oysters as for "stewed-oysters" (see recipe)
and lay them in the omelet (prepared according to recipe)
just before folding up.
Fl



MACARONI, CHEESE, SAVOURY RICE,
TOASTS, &.c.
inertdients.
8 oz. of macaroni (Genoa)
3 pints of cold water
1 quart of stock (No. 2)
2 oz. of butter
6 oz. of grated Parmesan (or
other) cheese
2 teaspoonsful of flour of mus-
tard
2 grains of cayenne
1 saltspoonful of white pepper
1.—Savoury Macaroni with Cheese.
Put the macaroni, salt, and water into a saucepan, simmer
very gently for twenty minutes,
and drain on a sieve. Then put
the macaroni again into a sauce-
pan with the stock, and simmer
till quite tender, (about one and
three quarters of an hour); stir
in one ounce of the butter, three ounces of the cheese, the
mustard, cayenne and pepper; lay it on a dish, and sift the
remainder of the cheese thickly over it; break one ounce of
butter in small pieces, spread it over the top; bake in a
quick oven or before the fire till of a pale brown color
(twelve to fifteen minutes), serve very hot.
2.—Savoury Macaroni.
(Another way.)
Blanch the macaroni in the boiling water with the salt in
it; let it remain till cold; then
drain on a sieve. Put it into a
saucepan with two ounces of the
butter and stir over the fire until
it is absorbed; add the milk and
simmer very gently till tender
(one and a half hours); add the
ingredients.
6 oz. of macaroni (Naples)
2 quarts of boiling water
1 tablespoonful of salt
3 oz. of butter
1 quart of new milk
1 teaspoonful of flour of mustard
1 saltspoonful of white pepper
1 grain of cayenne
1 grate of nutmeg
6 oz. of grated cheese
2 fresh eggs
1 gill of fresh cream


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 211
mustard, pepper, cayenne, nutmeg, three ounces of the
cheese, and eggs (beaten with the cream); place on a dish,
sift the grated cheese over; lay one ounce of butter on the
top, in small pieces; bake in a quick oven or before the fire
till of a pale brown color (twelve to fifteen minutes), and
serve at once.
3.—Macaroni with Bread-crumbs.
Blanch the macaroni as in the foregoing recipes (using
ingredients. nalf the quantity of water and
2 oz. of macaroni .
1 pint of seasoned stock salt), dra1n and put into a sauce-
1 oz. of butter
Pepper and salt pan with the stock; simmer for
Bread-crumbs
an hour; add the butter, pepper
and salt, to taste; stir well together; put on a dish, cover
thickly with bread-crumbs, brown in the oven, or before
the fire, and serve.
4.—Macaroni with Bacon.
Prepare the macaroni as above; boil two ounces of streaky
bacon, cut it into slices, and add before browning.

5.—Savoury Macaroni Pudding.
Blanch the macaroni; put it into a saucepan with the
lnaredio1ts. stock and simmer gently for an
2 oz. of macaroni . . ...
1 pint of seasoned stock hour. Make a custard with half
% pint of milk . .
j egg a pint of m1lk and an egg; sea-
Pepper, salt, shalot
Chopped parsley son with pepper and salt, chopped
1 shalot m1nced, fine
parsley and shalot; stir into the
macaroni, and bake in a slow oven for half an hour.
6.—Macaroni a la Reine.
Prepare the macaroni as directed in recipe No. 2; cut


212 DAINTY DISHES FOR INDIAN TABLES.
ingreditnts of Macaroni & la the cheese in slices; boil the
Reine.
6 (*. of macaroni cream, and dissolve the cheese
6 „ ,, rich white cheese . ,. , j ., ,.
% pint of rich cream in it gently, add the salt, cay-
Sait, cayenne , . . .
% saitspoonfui of pounded mace enne and mace; when it is per-
i oz. of butter - . - . ,
Bread-crumbs fried and dried ferny mixed and smooth put 1n the
macaroni, (well drained and dry). Pour it into a hot dish,
sprinkle over some bread-crumbs, and serve at once.
Note.—Bechamel sauce may be used instead of the cream, and is
a great improvement to this excellent dish.
7-—Cheese Soufflee or Fondu.
Grate the cheese; put it into a saucepan with the mus-
ingredients.
6 oz. of rich cheese (Cheddar
or Parmesan,
1 teaspoonful of flour of mus-
tard
1 saitspoonfui of white pep-
per
1 gra1n of cayenne
1 grate of nutmeg
2 oz. of butter
2 tablespoonsful o£ baked flour
1 gill of new milk '*
6 eggs
tard, pepper, cayenne, nutmeg,
butter, flour and milk; stir it
over the fire until it becomes like
smooth cream (but it must not
boil); add the yolks of the eggs
well beaten; beat the whites of
the eggs to a stiff froth; add
them and quickly pour the mixture into a tin or card-board
mould, and bake at once in an oven for twenty minutes.
Serve inmediately.
Note.—The reason a good fondu is so rare in India is that it is not
baked the moment it is mixed, and is not served the moment it is ready.
8.—Cheese Soufflee or Fondu.
(Another way.)
Mix ttie flour and milk to a smooth batter ; boil the cream,
ingredients. and a^ lt boiling to the batter;
V of a pint of new milk . .. . . - -
2 oz. of potato-flour, or arrow- stir well together and add thebut-
% of a pint of cream (or milk) ter in small pieces ; when this is


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 213
ingredients c/ckecX scuffle or wey mixed and looks like thick
2 oz. of butter smooth cream, add the yolks of the
% teaspoonfui of salt eggs, well beaten, the salt, cayenne
1 pinch of cayenne
3 oz. of cheese (grated) and cheese; whisk well, stir in
the whites (beaten to a stiff froth) gently without whisking;
pour it into the mould, (which it should half fill), put it into
a gentle oven, shut the door at once and do not open it again
for twenty minutes when it will be ready. Serve at once.
9.—Bread and Cheese Pudding.
Mix all the ingredients together and beat with a wooden
ingredients. spoon for ten minutes; put the
6 oz. of rich cheese . . -. . . . 1
4 „ „ fine bread-crumbs m1xture in a pie dish, and bake in
2 ,, „ dissolved butter
1 teaspoonfui of flour of mustard a moderate oven for three quar-
1 saltspoonful of white pepper
1 pinch of cayenne ters of an hour. Serve very hot,
1 grate of nutmeg
1 gill of new milk with hot dry toast handed round.
3 beaten eggs'
10.—Stewed Cheese. „•
Pare off the rind and cut the cheese in slices; season it
ingredients. with the mustard, pepper, and
$4 lb. of rich cheese . . , .
1 teaspoonfui of flour of mus- cayenne; put it 1nto a pie dish;
tard
y, saltspoonful of white pepper pour over the sherry; cut the but-
% „ ,, cayenne
1 winegisssfui of sherry ter into small pieces and sprinkle
1 oz. of butter
The yolks of 2 eggs well beaten over the top ; bake in a quick oven
until the cheese is dissolved (twelve minutes); add the yolks;
mix well, pour into a tin dish and bake for ten minutes, or
till the top is of a pale brown color. Serve very hot, with
fresh made hot dry toast on a rack.
11.—Welsh Rabbit.
Cut a round of bread half an inch thick off the bottom of


214 DAINTY DISHES FOR INDIAN TABLES.
1
/* ingredients of Welsh Rabbit. a loaf . trim 0ff tne crust . Spread
% lb. of rich cheese .... . . . .
1 teaspoonful of flour of mus- It thickly With Dutter; CUt the
1 grain of cayenne cheese in thin slices; knead to-
V2 oz. of butter
gether the mustard, cayenne, and
flour; stir it before the fire till of a creamy substance; lay
half the cheese on the bread, pour half the butter equally
over it; put the remainder of the cheese on that; cover with
the remainder of the butter. Place it in a cheese toaster, or
a Dutch oven, before the fire, or on a tin dish in the oven
for about twenty minutes. Serve very hot.
12.—Cheese Toast.
Grate the cheese ; mix it with the eggs, bread-crumbs and
ingredients. butter; add the mustard, cayenne
-\ oz. of cheese (single Glou- , .
cester if possible) and pepper, and beat the whole
4 oz. of bread-cmmbs well together. Toast some bread,
3 ,, „ butter
1 teaspoonful of mustard cut oft the crust, and cover the
1 saltspoonful of salt
'A „ .. cayenne slices thickly with the mixture;
put it into the oven. When brown serve as quickly as
possible.
13.—Boiled Cheese.
Cut the cheese into thin slices; pound it well in a mortar
ingredients. a^ the well beaten yolks and
J^ lb. of Cheshire or Gloucester- .
shire cheese white of egg; stir in the cream;
2 yolks, 1 white of egg
y2 pint of cream mix all the ingredients well, bake
on a dish, ten or fifteen minutes; serve very hot with dry
toast.
14.—Cheese Ramakins.
Beat the yolks and whites of the eggs separately; mix all


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 215
ingredients of cheese Ramakins. trie other ingredients well, add
6 oz. of Gruye're or Parmesan . -
cheese, grated the yolks; when well mixed add
6 fresh eggs . ...
1 oz. of fresh butter the whites, and continue bak1ng
1 pinch of cayenne
1 saitspoonfui of flour of mus- for ten minutes. Put the m1xture
tard
either into small paper cases, or
buttered tins, and bake in a quick oven fifteen to twenty
minutes.
15.—Cheese Canapees.
Cut some slices of bread, rather thin, stamp them out
im;redients. with a plain cutter, round or oval,
Some clarified butter . . , -
Some cheese, mustard, and fry them 1n clarified butter;
spread with a little mustard, lay
some slices of cheese on each, and sprinkle with pepper .
put them in a brisk oven, or before a clear fire, and as soon
as the cheese is melted, serve hot.
16.—Cheese Biscuits.
Beat the butter to a cream; stir in all the other ingre-
ingredients. dients, and knead to a firm paste
% lb- °f bakedbflourr roll it out one eighth of an inch
5 £rm4Cn)cheese (Chedder" thick and cut it into biscuits three
j teaspoonful of flour of mus- ... . . 1 j
tard inches long and one inch broad;
1 saitspoonfui of cayenne ... • , r , 1
The yolks of 2 eggs bake in a quick oven for twelve
2 tablespoonsful of cold water
minutes. Serve very hot.
17.—Cheese Straws.
Rub the butter into the flour; add the cheese, mustard,
ingredients. cayenne and salt; mix well to-
il lh,;°!butter"0" gether. Beat the whites of the
V .. erated Parmesan or . , , . ..
Gruyere cheese eggs with the water, and stir in
1 teaspoonful of flour of mus- . ,
tard enough to form a th1ck paste;
:t
j >/


2l6
DAINTY DISHES FOR INDIAN TABLES.
■4
.J.
v
:;*?
Ingredients of Cheese Straws,
i saltspoonful of ciyenne
i ., ,, salt
2 whites of eggs
^ pint of cold water
knead it well, and roll it out
about one-eight of an inch thick;
cut it into strips about five inches
long and one-eighth of an inch wide. Bake in a quick oven
till of & pale brown color, about five minutes. Pile nicely on
a dish, and serve hot or cold. Keep them in a dry place.
18.—Savoury Rice Pudding.
Boil the rice in the stock with the onion. Make a custard
ingredients: with the milk and egg; season
x plntT/go^d st«k with pepper and salt, shalot and
M pfiTof milk parsley. Mix with the rice, pour
Somf pepper and salt into a pie dish, and bake in a
Some chopped shalot and pars-
ley slow oven.
19.—Savoury Rice.
Wash the rice and boil it in one quart of water for ten
ingredients. minutes; drain; put it into a stew-
pan with the butter, sugar, pepper,
nutmeg, lemon-rind, (grated)
juice, gravy, and chutney; stir and
simmer till the gravy is entirely
absorbed, (about quarter of an
hour). Serve immediately.
Note.—Minced ham or bacon, or morsels of fried lamb or mutton, may
be added to this, and make a nice breakfast dish.
20.—Rice and Haddock.
Wash the rice and boil it in one quart of water for ten
ingredients. minutes; drain; fry it with the
1 grate ofCnutmeg butter and some pepper and salt.
Some pepper and salt .
2 oz. of butter When quite hot, add the whites
Js* lb. of rice
2 oz. of butter
1 teaspoonful of salt
1 ,, ,, loaf sugar
}4 saltspoonful of white pepper
1 grate of nutmeg
The rind of half lemon
The strained juice
% pint of good gravy
1 teaspoonful of chutney sauce


2l8
DAINTY DISHES FOR INDIAN TABLES.
ingredients of Rice% Florentine
fashion.
% lb. of rice
1 onion
1 dessertspoonful of salad oil
% pint of shrimps or prawns
1 dessertspoonful of curry pow-
der
t tablespoonful of grated Par-
mesan
* Any kind of dressed fowl,
game, tongue, ham, truffles, sal-
mon, or any cold fish may be used
instead
minutes; drain. Chop the onion
and fry it in the salad oil; add
the shrimps and curry powder,
and fry for a few minutes; add
the boiled rice and Parmesan,
stir well together over the fire,
and serve very hot.
24.—Rice,
Wash the rice, and boil
ingredients.
% lb. of rice
1 dessertspoonful of salad oil
1 tablespoonful of tomato sauce
1 dessertspoonful of grated
cheese
Some pepper and salt
Some slices of fried ham, bacon,
sausages, or salmon
and srarnish with the fried
Spanish fashion.
it for ten minutes in a quart of
water; drain. Fry it in a Stefan
with the oil until of a light golden
colour; add the tomato sauce;
season with the cheese, pepper
and salt; pile up on a hot dish
ham.
25—Rizzoletti.
Wash the rice, boil it for ten minutes in one quart of
water; drain. Put it in a stew-
pan with the sauce, three yolks of
eggs, nutmeg, pepper and salt;
stir over the fire until the eggs be-
gin to set; put it aside to cool;
when cold, take a tablespoonful of
it, spread it out with a teaspoon, lay in a teaspoonful of any
kind of mince ; wrap it* up in the rice so that it forms a ball:
dip in egg and bread-crumbs ; fry in a frying pan with the
butter till of light golden colour; dish up garnished with
fried parsley, and serve very hot.
ingredients.
% lb. of boiled rice
2 dessertspoonsful of good white
sauce
3 yolks of eggs
1 grate of nutmeg
Some pepper and salt
Bread-crumbs
Mince of any kind
3 oz. of butter


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 219
26.—Kedgeree.
Boil the rice as for curry (see recipe), and when it is drain-
ingredients. ed and CQ
\ put it mto a sauce.
4 oz. of rice . .
4 „ „ cold fish pan with the fish (wh1ch must be
2 ,, ,, butter
some cayenne .-md salt divided into small flakes with a
2 eggs
fork). Add the butter in pieces,
and plenty of cayenne and salt; put over a clear fire and stir
until it is very hot; beat the eggs slightly, add them to the
rice, and mix quickly. The rice must not boil after the eggs
are added, but must be served just as they are beginning to
set. Serve with chutney.
Note.—In the hot season when it is desirable to use as little butter as
possible so as not to have rich dishes, use two more eggs instead of the
butter.
17.—Casserole of Rice.
Wash the rice, drain it on a hair sieve and put it into a
ingredients. stewpan with the broth; simmer
% n■. of best nee
1 quart of veal broth or stock very gently near the fire until it
No. 1'
4 oz. of.butter begins to swell, then put it on the
bome nch wh1te m1nce, or fn- *
atssefor0roylterrssapucepa('t fire and simmer as gently as pos-
rec!pe) sible for about half an hour or
until it begins to be tender; add the butter, and continue
simmering until it is dry and quite tender enough to be
easily crushed with a wooden spoon. Work it to a smooth
paste by crushing it against the sides of the saucepan; press
the rice into a well-buttered mould and leave it to cool.
When it is cold, dip the mould quickly into hot water which
will loosen the contents. Turn out the rice and reverse it
again, in a tin or dish, and with the point of a knife mark
round the top a rim of about an inch wide. Brush some


220 DAINTY DISHES FOR INDIAN TABLES.
clarified butter over the whole pudding, and put into a quick
oven to colour a pale golden brown; when it is ready, draw
it out, raise the cover carefully where it is marked: scoop
out the rice from the inside, leaving only a crust of about
one inch in thickness in every part, and fill with the white
mince or fricassee.
28.—Dresden Patties.
Pare the crust neatly either from French rolls or bread
ineredients. arKl divide the bread into circu-
Bread, milk, eggs, rich white . .....
mince or stewed oysters or mush- lar pieces, three inches in dia-
rooms (see recipes), some butter.
meter and two inches deep; hol-
low them out in the centre to the depth of one inch; dip
them into milk; lay them on a drainer, and pour milk over
them at intervals till they are well soaked but do not let
them break; brush them with egg, rasp the crust of the rolls
over them, fry a light brown colour and drain them well; fill
them with the mince, mushrooms, or oysters (which must
be ready prepared beforehand), and serve very hot upon a
napkin.
29.—Kanapees.
Cut the bread into slices three quarters of an inch thick,
ingredients. tnen cut mto circles with a cutter;
A large loaf, some oil, hard- . ,
boiled eggs, capers, cucumbers, fry a good golden brown in the
tarragon, chives, some fillets of
cleaned anchovies, salad oil, vine- salad Oil. Have ready SOlTie hard-
gar, pepper and salt
boiled eggs (6); chop them fine:
also the tarragon and chives; put them into a basin, season
with oil, vinegar, pepper and salt; pile this preparation on
the toasts when they are ready; drain the anchovies well,
scrape off the skin, divide them into fillets, and lay these


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 221
like lattice-work over the top of the canapees. Serve at
once.
30.—Savoury Toasts.
Cut some slices of bread free from crust, about half an
ingredients. inch thick; butter the tops
Some bread, butter, cayenne, . . , . , -
and mustard thickly; spread some mustard
4 tablespoonsful of English
cheese, (or 6 tablespoonsful on them, and then cover with
of Gruyere or Parmesan)
4 tablespoonsful of grated ham a deep layer of grated cheese,
Seasoning of mustard and
cayenne* and of ham seasoned rather
bon1e good butter
.,• m -—T highly with cayenne ; fry them in
1 ruffles m1nced, seasoned and <j 1 1 , 1
Mewed tender in butter with one g00d butter, but do not tum them
or two eschalots may be served on °'
fried toasts, and will be much liked ,n the pan. Lift them out and put
them for a few minutes in a Dutch oven or before the fire, to
dissolve the cheese. Serve very hot.
31.—Anchovy Toast.
Prepare some very thin dry toast, spread it with anchovy
butter (see recipe), and upon this place some fillets of an-
chovies, cleaned, scraped, and with the bones taken out.
Serve on a napkin.
32—Roties d'Anchois.
Cut some bread half an inch thick, toast it and soak it in
ingredients. a linle d oil Mince the afi
Anchovies, a little oil, a little
rasped lemon-peel, some sha- chovies, shalots, parsley, tarragon
lots, parsley and tarragon J °
The yolk of a hard-boiled egg and yolks ; add the rasped lemon-
Iwo spoonsful of o1l, one of L
lemon-juice, mustard and peel and mix well together. Drain
pepper 4 c
the toasts from the oil; spread
the mixture on thick, arrange on the dish on which they are
to be served; make a sauce of the oil, lemon-juice, mustard
and pepper, pour over and serve.


22 2 DAINTY DISHES FOR INDIAN TABLES.
33—Curried Toasts, with Anchovies.
Cut some slices of bread about half an inch thick and two
ingredients. and-a-half inches square ; free them
Some bread, butter or good oii
Curry paste, anchovies, and from crust; fry them in butter (or
cayenne
oil); lay them on a dish and
spread a layer of Captain White's curry-paste (not very
thickly) on the top; place them in a gentle oven for three
or four minutes. Lay some fillets of anchovies (cleaned and
boned) across them, replace in the oven for two minutes,
sprinkle lightly with cayenne, and serve at once.
34.—Delicate Trifles.
Cut the cold game up into little squares, and fry in the
0 ingredients butter with the ham, truffle, mush-
% lb. of any cold game (par-
tridge, snipe, rabbit, &c) rooms, parsley and shalots ; season
A little ham (or tongue) \
1 truffle (chopped with nutmeg, pepper and salt;
Mushrooms f fine ° r n
Parsley and shalots ) when colored brown put in a
Nutmeg, pepper and salt r
1 tabiespoonfui of good white mortar with the white sauce, and
sauce'" *
* eggs pound thoroughly ; rub through a
w^Kame^ipe't wire sieve, and place the puree in
wh,te sauce) a small stewpan ;"add the yolks of
the eggs; whisk three of the whites to a substantial froth:
mix in lightly, and with this preparation fill a dozen little
paper cases; brush over the tops with a paste brush dipped
in the remaining beaten white of egg; push them into a
moderate oven, and bake for twelve minutes. When done
serve instantly on a napkin; if they are kept waiting they
will be spoiled.
35.—Sardine Toast.
Skin four sardines and mix them to a paste with a piece


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 223
X
ingredients of Sardine Toast. 0f butter (the size of a walnut) the
2 oz. of butter
2 dessertspoonsful of anchovy red pepper, and a few drops of the
sauce
1 dessertspoonful of flour sauce. Put the flour, one spoonful
1 teaspoonful of milk
1 wineglass of water of the anchovy sauce, the water
1 gra1n of cayenne pepper
4 sardines an(i milk mto a small saucepan
2 sl1ces of bread l
and stir it into a thick sauce.
Fry the bread in the remainder of the butter. Add the paste
to the sauce in the saucepan, stir over the fire for five minutes,
put over the toast, and pour on the remainder of the anchovy
sauce.
, 36.—Kidneys on Toast.
Cut the kidneys into small pieces, and put them in a small
ingredients. stewpan with one ounce of butter,
2 veal kidneys
2 oz. of butter a pinch of salt, and a teaspoonful
Some salt
2 or3 minced onions of minced onion ; stew till tender.
1 oz. of butter'
\ d«f'spoonful of flour Put one ounce of butter, the flour
A l1ttle broth or stock'
lo'nff finely minced parsley and the broth into another Stew-
tomfF^nch ""rSi'V light p" , ™^ « ^ i t k thick J put
Somfhot oil or clarified butter »n the kidneys, four of the eggs
(whole), and the minced parsley;
stir well over the fire for a few minutes, and let it get cold.
Cut two slices of bread (stale), dip them in the milk with
one egg beaten up in it. Spread the mince over very thick;
fry in butter, or clarified butter, and serve very hot.
37.—Egg and Cress Sandwiches.
Cut some thin slices of brown bread and butter; between
ingredients. two siices piace layers of thinly
Brown bread, butter, hard-boil- . ,. . . .. . .. . .
ed eggs, small salad or cress, sliced hard-bo1ledeggs, small salad
cleansed fillets of anchovies
or cress and anchovies; cut the
slices into oblongs, and serve them on a napkin.


224 DAINTY DISHES FOR INDIAN TABLES.
38.—Chicken or Game Sandwiches.
Cut some slices of bread and butter (from rolls, if you
ingredients. have them), and between two
White bread and butter ..
Cold roast fowl or game slices place very thin slices of the
Shred lettuce leaves
Kiiiets of anchovies fowl, lettuce leaves, and ancho-
vies. Dish on a napkin and serve.
39.—Sandwiches of Game and Tartar Sauce.
The toast must be very thin and crisp; between two
ingredients. slices, place alternate layers of the
Some thin crisp toast ....
cold roast game game very thinly sliced, celery and
Shred celery
Tartar sauce Tartar sauce. Dish on a napkin.
40.—Fish Sandwiches.
Cut some slices of thin bread and butter, and between two
ingredients. slices put layers of cold fish;
Brown bread and butter , f . , _
cold fish and Tartar sauce spread these over w1th Tartar
Lettuce leaves ...
cold boiled eggs and sliced sauce, strew with gherkins, then
gherkins
some slices of cold boiled eggs:
sprinkle with shred lettuce leaves, cover with another slice
of bread, press it well down, cut into squares, dish on a nap-
kin, and serve.
41.—Minced Sandwiches.
Cut some thin slices of bread, and fry them a light brown
ingredients. color in oil; mince the game,
Bread, oil, ham or tongue . . . ,
Any sort of cold game or gherk1ns, and olives, fine, and
poultry
Pickled gherkins and olives mix well; make a sauce of a little
Vinegar, oil, mustard, sugar
vinegar, oil, mustard and sugar,
and moisten the mince with it; incorporate well; spread the
mixture thickly on the toast, and lay some more toast on the
top : cut into neat oblong pieces, and serve on a napkin.


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 225
42.—Yarmouth Bloaters.
Cut off the head and tail, split the bloater down the back,
spread it out flat, and broil on both sides over a clear fire;
send to table on a hot dish with a pat of fresh butter and a
Captain's biscuit, heated in the oven or before the fire.
43.—Grilled Kippered Salmon.
Broil the salmon, rub it over with a pat of butter and a
little cayenne and lemon-juice, and serve very hot.
44—Dried Haddocks.
Dip them in scalding water to enable you to remove the
skin ; boil them over a clear sharp fire, rub them over with
fresh butter or little rich cream, lemon-juice and cayenne,
and serve very hot.
45.—Sardines.
Take them carefully out of their box, lay them neatly on
a dish, garnish with capers or chopped parsley, pour a little
fresh salad oil over them, and serve with thin bread and
butter.
Note.—Olive farcies served with them area great addition.
46.—Anchovies.
Wash, wipe, and scrape the anchovies; split them down the
backs ; place the fillets in neat rows in a dish ; garnish with
slices of hard-boiled eggs; pour over a little fresh salad oil,
and serve.
47.—Devilled Biscuits.
Take some plain thin biscuits, soak them in pure oil, strew
D2


226 DAINTY DISHES FOR INDIAN TABLES.
thickly with cayenne and salt on both sides, and toast over
the fire on a gridiron.
48.—Devilled Biscuits, dry.
Take some plain cheese bicuits, dip them twice in warm
water, dredge with cayenne (one saltspoonful for six) and
bake till quite crisp in a slow oven. Serve piled on a
napkin.
49.—Devilled Biscuits, buttered.
Take some devilled biscuits; dip them into the warm
ingredients. milk ; knead the butter, cayenne,
1% oz. of butter
1 saltspoonful of cayenne and mustard together; spread it
z „ „ flour of mus-
tard over the biscuits, and bake in a
Some warm milk
slow oven till crisp. Serve hot.
50.—Devil Mixture.
For any kind of Grill, and also for seasoning Steaks,
Butter, Sauce, crc.
ingnditnu. Mix all these ingredients well
1 spoonful of mustard (French
or English) together, score the meat or fish you
1 spoonful of Oude sauce, or
chutnee wish to grill, deeply, cover it well
1 spoonful of anchovy sauce "J
2 spoonsful of salad oil w;th the sauce, and grill brown.
% spoonful of cayenne 7 °
51.—Devilled Salmon, Sardines, Bloaters, &c.
Prepare some devilled biscuits (see recipe No. 41); rub
some thin slices of kippered salmon with devil's mixture
(see No. 44),; lay them on the biscuits; salamander
them, or place them in a hot oven or before the fire. Serve
quite hot.


MACARONI, CHEESE, SAVOURY RICE, TOASTS, &C. 227
52.—Cheese Biscuits.
Beat the butter to a cream, add the flour, cheese, mustard,
ingredients. cayenne, and yolks; mix well;
yt lb. of fresh butter . , . ,. .
H lb. of baked flour knead to a fine paste; roll 1t out
- 5 oz. of rich cheese, grated .
1 teaspoonfui of flour ofmus- one-eight of an inch thick, and
tard
6 saitspoonsfui of cayenne cut into biscuits with a circular
The yolks of two eggs well
i,eaten ,, r ,, cutter about two inches in dia-
2 tablespoonsful of cold water
meter, or cut into slices one inch
wide and three inches long; bake in a quick oven for twenty
minutes. Serve very hot.
35— Pulled Bread.
Take the crust off a new warm loaf; pull the crumb into
rough pieces about two inches long; lay them on a sheet of
paper, and bake in a slow oven till crisp through and a
golden brown color. Serve with butter and cheese.



MILK, CREAM, OREAM-OHEESE, CUSTARD.
I.—Curded Milk.
Boil one quart of new milk and let it cool sufficiently for
the cream to be taken off; rinse an earthen jar «/<?//with but-
termilk, and before the boiled milk cools pour it in and add
the cream which was taken off it gently on the top. Let it
remain 24 hours (or iz in very hot weather) ; turn it out into
a deep dish, mix with pounded sugar, and serve with or with-
out cream. The milk by this process becomes a very soft
curd, slightly acid, and is a most refreshing and wholesome
dish in hot weather. It can also be eaten with stewed
fruit.
2.—Devonshire Cream.
Strain the milk into large shallow pans ; let it stand twelve
hours. Carry the pans carefully and put them near the fire;
leave them there till the milk is scalding hot but it must on
no account either simmer or boil. When it is ready, rings
and small bubbles of air appear on the surface. Carry it
back to the dairy and leave it there twelve hours more. But-
ter made of this cream is excellent and merely requires to be
beaten with the hand in a shallow wooden tub, which is the
usual method of making butter in Devonshire.
3.—Rennet, for making Curds.
Essence of Rennet can be purchased at a Chemists, but


MILK, CREAM, CREAM-CHEESE, CUSTARD. 229
in case there is none at hand, rennet can be prepared in the
following manner:
Take the stomach of a fresh killed calf (we have heard
that a kid will answer as well); scour it well with water, in-
side and out; stretch it out to dry on strong wooden skewers;
it should be hung in the corner of the kitchen near the fire
in a paper bag, and portions cut off as it is wanted.
4.—Curds and Whey.
Cut off a small piece of rennet, put it in a teacupful of
water and soak for two hours ; put a quart of warm new milk
in a dish with one dessertspoonful of the rennet liquor out of
the cup, and keep it in a warm place until the curd se-
parates from the whey. Serve with powdered white sugar, and
Devonshire, or other cream.
There are china moulds made on purpose for curds with
little holes in them, which are best for setting the curds in.
5.—Devonshire Junket.
Prepare the curds and whey as above, sweeten and cover
with cream.
6.—Cream Curds.
Mix the cream and eggs well together; put the water with
ingredients. a little salt in it to boil on the fire;
1 quart of cream . . . ., ...
6 eggs when it boils put 1n the v1negar or
3 quarts of water -h1 -
Some salt buttermilk ; then stir m the eggs
1 tablespoonful of vinegar, or
1 pint of thick sour butter- and cream, and as the curd rises
milk
sprinkle a little cold water on it
with your hand. When it stops rising take it off the fire; let
it stand for a little while; lay a wet cloth over a wire sieve:


230 DAINTY DISHES FOR INDIAN TABLES.
skim off the curds and lay them on it; put them in a cool
place; next day turn out on a dish and serve with powdered
sugar.
7.—Curds and Cream, without Rennet.
Put two quarts of the previous day's milk (unskimmed)
into a cool oven, and let it remain until a fine curd is formed;
take it out, set it to cool, and when quite cold strain it
through muslin; tie it up tight and put it under a heavy
weight to press out the whey ; let it remain two hours. Two
hours before it is required put it on a dish and pour three
quarters of a pint of good sweet cream over it. Powder with
sugar and serve.
Note.—This is a very nice accompaniment to fruit of any kind.
8. Cream Cheese.
Skim one pint of thick cream; let it stand twelve hours;
add a little salt; dip a napkin in salt and water, fold it four
times, pour the cream into it and hang it up for twelve hours
to drain. Lay it on a plate ; cover it with nettles or vine
leaves; lay another plate on the top; it will be ready to cut
next day. It may also be made in the morning and eaten
in the evening, but in that case put no nettles on it, and serve
as soon as it is made.
9.—Another Cream Cheese.
1 ,et twelve quarts of milk stand two days, or until it is quite
thick; skim it, dip a linen cloth in salt and water; tie the
cream up in it and hang it up to drain. When it has done
dripping, put the cheese in a soup plate with a clean wet
doth under it, so arranged that you can turn the cheese from


MILK, CREAM, CREAM-CHEESE, CISTARD. 231
time to time till it dries : then put it on another plate, < over it
with nettles, put a plate on the top, leave it six or twelve hours,
and use.
10.—Another Cream Cheese.
Dip a linen cloth in salt water ; lay it in a square shape on
a plate ; pour in the thickest cream you have and leave it un-
touched one day; then turn it into a dry cloth and put a
four pound weight upon it ; the next day change the cloth,
leave it for twelve hours more. Then use.
Note.—In hot weather it will lie well to stand the cream-cheese on ice
while it is in process of manufacture.
11.—Custard.
Let the lemon-peel stand half an hour in the milk, then put
ingrrditnts. [ncm on tne fire with the sugar;
1 pint of new milk . .
3 oi. of loaf sutjar boil for three minutes ; take it oil
The rind of half a lemon
8 eggs the fire for five minutes. Take out
\i pint of good cream
xo drops of vanilla the lemon-peel; beat the eggs, leav-
ing out four of the whites; add the milk to the eggs, stirring
quickly as you pour it gently in. Put the custard back into a
small saucepan and stand this in another saucepan rialf full of
boiling water; stir over the fire until it begins to thicken; add
the cream and the vanilla, or the same quantity of essence of
lemon, or two tablespoonsful of either brandy, maraschino,
or rum.
12.—Queen's Custard.
Beat and strain the eggs; boil the cream and sweeten it
imgreditHti. witn the sugar; add it to the eggs,
1 j? pfnuof crffm stirring quickly; add the salt,
1 pinch of salt thicken as above, and flavour with
a wineglass of noyau, maraschino, or curacao.


232 DAINTY DISHES FOR INDIAN TABLES.
13.—Chocolate Custards.
Dissolve the chocolate gently in the water by the side of
/«grcdimt,. tne fire . ^oil it till it is quite
a oz. of chocolate . — . .
a pint of water smooth. Put the lemon-peel in
[ pint of new milk
The pcei of hair a lemon the milk for half an hour; add
3 oz. of sugar
H pint of cream the millc very gradually to the
8 yolks of eggs J °'
chocolate stirring carefully all the
time; add the sugar; beat and strain the eggs, and when the
milk is boiling pour it on to them gradually. Strain the mix-
ture through a fine sieve, and pour it into the cups. Stand
them in a preserving pan containing about two inches deep
of boiling water, cover close and strew the cover with hot
charcoal to prevent steaming inside. Let them boil thus for
a quarter of an hour. Stand aside till cold ; then serve.
Note.—If you have no large flat preserving pan, put the custard into a
jar or jug, set it in a pan of boiling water, and stir it without ceasing
until it is thick. Do not put it into the glasses or dish till it is cold.
This can be made into a mould by dissolving half an
ounce of isinglass in the milk, and essence of coffee, or a
coffeecup of good strong coffee or tea may be substituted for
the chocolate.



PASTRY, TARTS, &c.
Everything used in making pastry should be delicately
clean, and the ingredients of the very best kinds. Some
practice is necessary to accomplish the more delicate sorts,
but if all the directions are minutely followed, perfection may
be attained by anyone. In mixing paste, the water should
be added very gradually, and the whole gently drawn to-
gether with the fingers, and when it is damp enough it should
be kneaded till it is as smooth as cream, bearing in mind
however that the more expeditiously the finer kinds of paste
are made and despatched to the oven, and the less they are
touched the better. The temperature of the oven is an im-
portant matter, it should be hot enough to raise the paste,
but not so fierce as to color or burn it before it is done.
This experience alone teaches.
When carelessly kneaded, the paste is often covered with
small dry lumps and crumbs, or the water is poured in so
quickly that more than the quantity given in the recipe has
to be added to make the flour workable; this must be avoid-
ed by care, or the disproportion in the ingredients will spoil
the paste. In the hot season ice must be used for the lighter
kinds of paste.
1.—Fine French Puff Paste.
In very hot weather harden the butter in ice, and if neces-
E2


234 DAINTY DISHES FOR INDIAN TABLES.
ingredients o/Flm French Puff sary |Qy tne paste between the in-
1 ibofthe^Kfrfnour tervals of rolling on a sheet of tin
1 , „ good fresh butter .
2 ybiks'of eegs over some ice for a few minutes.
1 small teaspoonful of salt
About half pint of water Put the flour on a paste-board or
slab, make a hollow in the centre, break a few small bits of
butter ; put them in the centre with the salt and yolks of eggs;
now add about two-thirds of the water, pouring it in the cen-
tre—«0/ on the flour. Push in the flour gently from the
sides until it is all well incorporated, sprinkle a few drops of
water on it, and work the sponge of paste to and fro on the
board for two minutes, after which it should be elastic, soft
and smooth as satin. Now take the butter, press it in a soft
thin cloth to extract all the moisture there may be remaining
in it, and form it quickly into a ball. If it is soft from the
heat, set it on ice for a couple of minutes. When it is ready
roll the paste out square, big enough to cover the butter well;
lay on the ball of butter, flatten it down a little with the palm
of the hand, fold the crust well over it, sprinkle a little b**-/':
..teron the board and roller and roll it out quickly very thin;
this is called giving pastry one turn; lay this on a baking
sheet over ice in the ice-box; leave it ten minutes; take it
out; sprinkle the board and rolling pin lightly with flour ; roll
the paste out as thin as possible ; fold it in three; press the
folds together by running the rolling pin very lightly across
it; turn it round; roll it out again the reverse way in the same
manner as before; fold it in three again; fasten the folds by
running the rolling pin over them, and set the paste back on
the ice for eight minutes ; give it two more turns in the same
way, rolling it each time very lightly to the full length it will
reach, always taking great care that the butter shall not break
through the paste. Set it on the ice again for ten minutes.


PASTRY, TARTS, &C. 235
roll it out twice more as before, then give it half a turn by
folding it once only and it will be ready for use. When
properly made it will rise during baking from one inch to six
inches in height, and is used principally in vol-au-vents patties
and tartlets.
Note.— The juice of one lemon may be added with the eggs and water.
2.—English Puff Paste.
The flour must be very fine and must be carefully dried
iagredients. and sifted ; break eight ounces of
2 lbs. of flour . . . . , , . , -
2 ,, „ butter the butter into it; add a pinch of
A little salt . , , , ,
Some water salt and enough cold water to
make a paste. Work it quickly and lightly until it is smooth
and pliable, then level it with the paste roller until it is three
quarters of an inch thick, and place upon it six ounces of the
butter broken into small bits, at regular intervals; fold the
paste over into the shape of an omelet, roll it out again, lay
in six ounces more butter ; repeat the rolling, dusting a little
flour over the board and roller each time; add six ounces
more butter, and roll out the paste thin three or four times,
folding the ends into the middle.
3.—Very good Light Paste.
Mix the lard with the flour and make them into a smooth
ingredients. paste with cold water; press the
6 oz. °f lard butter in a clean cloth and make
1o „ „ butter . . . .
a little salt it into a ball by twisting the cloth
round it. Roll out the paste, put in the ball of butter, close
it like an apple dumpling, and roll it lightly until it is less
than an inch thick, fold the ends into the middle, dust a lit-
tle flour over the board and roller, and roll the paste thin a


236 DAINTY DISHES FOR INDIAN TABLES.
second time ; set it aside for a few minutes on ice or in a cool
place; roll it out, fold it over; roll again; do this twice; lay
it on the ice again; roll it out twice more, folding it each
time in three. Then use it at once for whatever purpose you
need it. If it is allowed to lie before baking it will be tough
and heavy.
4.—Common Suet Crust for Pies.
Chop the suet very small and add it to the flour with the
ingredients. ^lt. mix these with cold water
2 lbs. of flour - ...
12 or 16 0z. of beef or kidney to a firm paste and work it very
Salt: for fruit pies % teaspoon- smooth. Roll it out and use as re-
ful ; for meat pies 1 teaspooo-
fui quired.
5—Excellent Suet Crust.
Strip the skin off some fresh veal and kidney suet; chop
ingredients. it; put it in a mortar with the but-
! ib' . °f suet ter, and pound perfectly smooth;
4 oz. of butter (or oil) . .
1 saitspoonfui of salt then use it for making the crust 1n
the same way the butter is used in making puff paste (see re-
cipe), and it will form an excellent substitute for hot pies or
crusts.
N0te.—For a short crust, use eight ounces of suet, two ounces of
butter, and half a saltspoonfui of salt.
6.—Very rich Short Crust for Tarts.
Crumble the butter very lightly into the flour, breaking it
ingredients. quite small. Mix well; add the
j! °b.'ofnourer salt and sugar, and by degrees
2 oTof sifteVsugar enough milk to make it into a very
smooth stiff paste. Bake it slowly


PASTRY, TARTS, &C. 237
and do not let it get colored. It is a most excellent crust
and will rise well if properly made.
7.—Cream Crust.
Stir the salt into the flour and mix the cream gradually
ingredients. vi'vCix it so as to form a smooth
1 lb. of flour (dried and sifted) . , r
1 small teaspoonfui of salt paste ; give the paste a couple of
% pint of rich cream* , . . .
6 oz. of butter turns, put the butter in the mid-
t For a less rich crust 4 ounces die, fold the paste over it, roll it
of butter, and half a pint of
cream will suffice out, use it for fruit tarts, puffs, or
good meat pies.
8.—French Crust, for hot or cold Meat Pies.
The flour must be dried and sifted, break the butter into
ingredients. little bits and work it into the
21 lb. of butt" flour with the fingers until it is
1 small teaspoonfui of salt ... - . .. j 1 1 ,
The yolks of 4 eggs like hne crumbs of bread; add the
% pint of water .
salt; beat the eggs with the water;
strain it; add it by degrees to the flour and make into a firm
paste until it is perfectly smooth. Roll out and use as re-
quired.
9.—Vol-au-Vent.
Prepare some puff paste (see recipe for French or English
puff paste) ; roll it out one and a quarter inches thick; cut it
into the right shape with a round tin cutter about six inches
in diameter, pressing it down quickly and firmly so as to take
off the raw edges; press another cutter, one inch smaller,
gently down on the paste, so as to make a round mark inside
the edge of the vol-au-vent, about half an inch deep; egg it
over with white of egg if for a sweet dish; brush it over with


238 DAINTY DISHES FOR INDIAN TABLES.
yolk of egg if for an entree ; put it on a baking tin and put
immediately into a brisk oven that it may rise but not be
scorched. Take it out, insert the point of a knife in the mark
made with the smaller cutter, and lift out the cover which
will come out quite easily. Scoop out all the soft unbaked
crumbs from underneath, and turn it out on a sheet of white
paper to drain. If for an entree, fill and use at once as
directed (see recipe); if for a sweet dish, sift some white
sugar over, and glaze by holding a salamander or red-hot
shovel over it when it is drawn from the oven; lay it on a
sheet of white paper to drain and cool; fill it either with a
rich marmalade of apples, or stewed fruit or peaches, green-
gages, apricots or plums, compotes, (see recipes), or any kind
of bottled fruit, and heap well-whipped rich cream over the
fruit.
This, if well made, is a most delicious dish.
10.—Puff Paste Patties, or Vols-au-Vents.
Prepare the puff paste (see recipe), let it rest on ice for
three minutes (in hot weather) and cut out with a plain patty
cutter (the cover of a cornflour tin will do) just dipped in
hot water as many patties as you require; moisten a baking
sheet or tin with a brush dipped in water, press down each
patty in its place, brush over the surface with yolk of egg, and
with another *cutter, smaller than the first one, dipped in hot
water, make an incision round the centre of the patties ; push
the sheet into a brisk oven and bake about twenty minutes
until well risen but not scorched; lift out the centre with a
sharp pointed knife; scoop out the loose unbaked crumb
from the inside and fill with any kind of white mince"-meat
or fish, prepared with white sauce according to recipes, or


PASTRY, TARTS, &C, 239
with mushroom, lobster, oyster, or shrimp-sauce (see recipes);
put on the covers, or cover with fried bread-crumbs, and
serve at once.
If the patties are wanted for tartlets, sprinkle them with
white powered sugar, and glaze with a salamander as you
take them out of the oven, and set them on a sheet of white
paper to drain and cool. Fill with any kind of jam or jelly,
or put a preserved plum, greengage or peach in each, and if
you like a spoonful of whipped cream, very stiff, on the top.
11.—Bread and Butter Pastry.
Prepare some puff paste (see recipe) (using half the quanti-
ties given) and roll it out a quarter of an inch thick; cut into
bands three inches wide, and then again into strips half an
inch wide, and place them on a baking tin in rows about
two inches apart. Bake in a sharp oven, and just before
they are done, sprinkle with white sugar and hold a red hot
salamander over them to glaze them; spread with jam and
lay together like bread and butter jam sandwiches; dish on
a napkin, or lay round a dish with some rich whipped cream
in the centre.
12.—Polish Puffs.
Prepare the puff paste (see recipe); roll it out very thin (a
quarter of an inch); cut it up into square pieces about two
and a half inches square; wet the centre and turn in the
four corners so that they meet in the middle; place a dot of
paste in the centre, pressing it down with the finger; egg
over and bake in a quick oven, a fine bright light color; just
before they are done sift over some finely powdered white
sugar, pass a red hot salamander over to glaze them, and
decorate with apple, currant or quince jelly.


240 DAINTY DISHES FOR INDIAN TABLES.
13—Plaits.
Prepare some puff paste (see recipe), giving it nine turns
instead of six and half; roll it out one-eighth of an inch thick
and cut it into bands five inches wide; divide these into
narrow strips a quarter of an inch wide; take four of these
strips, lay them over one another at one end with a little
white of egg or water between each to fasten them; plait
loosely but neatly together ; when finished fasten the ends in
the same way. As each plait is ready, place it on the baking
sheet, brush over with white of egg and bake a light color;
glaze with powdered white sugar, salamander, and decorate
with jelly or greengage jam.
14.—Pastry or Almond Paste Sandwiches.
Take some puff or almond paste (see recipes), divide it
ingred1ents. in tW0 an(1 rol l ij out- SqUare and
Puff paste
Any eiiyorjam as thin as possible; butter a tin
well, lay one-half of the paste on it and spread lightly with
jelly; lay the remaining half closely over; press a little
with the rolling-pin to make it adhere well. Mark it in
divisions, and bake from fifteen to twenty minutes in a
moderate oven.
15 —Lemon Sandwiches.
These are made as above, only substituting lemon or
orange cheese-cake mixture (see recipes) for the jelly.
16.—Meringue Tart.
Lay a band of fine crust (see short crust for Tarts) round
ingredients. the edge of a Tart dish . fill the
Some pastry (see recipe) . .
Some stewed fruit d1sh with any kind of fruit (fresh


PASTRY, TARTS, &C. 241
Ingredients of Merginue Tart. or bottled) with half their Weight
Thre?htabies^onrfuf of sifted of sugar; roll out the remainder
of the paste very evenly; brush
the edges with water, lay it over the fruit, press round the
edge of the dish with the thumb, and trim off the edges close
to the dish with a knife; make an incision at each end to let
the steam escape. Beat the whites of the eggs to a stiff froth,
stir the sugar in gently and quickly, pile this up on the tart.
Put it into a moderately brisk oven, and when the crust has
risen well and the ring is set, either lay a sheet of writing-
paper lightly over it, or put it in a part of the oven where it
will not be too much colored. It should be faintly tinted
a golden color.
17.—Apple Tart.
Lay a band of the paste round the edge of the Tart
ingredients. <lish; pare and core the apples;
1 % lbs. of apples • 1 , •
Some Engl1sh puff paste (see weigh them; dip them in water
recipe)
4 oz. of pounded sugar and lay them compactly 1n the
The grated rind and strained
juice of a lemon Tart dish, higher in the centre
2 cloves
than at the sides; add the sugar,
lemon-rind, juice and cloves. Cover over with the remain-
der of the paste rolled out thin; press round the edges,
pare with a knife round the dish; ten minutes before it is
done (it will take about one hour), brush over with white of
egg well beaten and sift loaf sugar over that. Serve with
custard (see recipe) or whipped cream.
Note.—Any kind of fruit may be substituted for apples using rather
more than half their weight of sugar.
18.—Mince-meat.
Wash the currants, pick and well dry them; chop one
F2


242
DAINTY DISHES FOR INDIAN TABLES.
ingredients of Minoemeat.
2 lbs. of cunants
2 ,, ,, raisins
i ,, ,, mixed candied
.eel
V
Eeel
beef suet
% ,, „ the undercut of I
sirloin of beef (roasted), J
or fillet of veal
The grated rinds and strain-
ed juice of 2 lemons
1 orange
11/: lbs. of moist sugar
A nutmeg, grated
y2 teaspoonful of powdered
cinnamon
$£ saltspoonful of powdered
ginger
1 cayenne spoonful of cloves
1 pint of brandy
pound of them; stone and chop
the raisins; mix them with all
the ingredients except the brandy
well together, then stir in the
brandy; put the meat into stone
jars, tie over with a bladder and
keep in a dry cool place till
needed. Mince-meat should not
be used for six weeks after it has
been made, and will keep a year.
Note.—One pound of unsalted ox-tongue fresh boiled and cut tree
from the rind may be substituted for the roast beef.
19.—Mince Pies.
Butter some patty pans well, and line them with some
puff paste (see recipe) rolled thin; fill them with mince-
meat (about two tablespoonsful to each), moisten the edges
with water, close carefully with the remainder of the paste,
trim carefully, make a small hole in the centre, and bake
in a moderately heated oven for twenty-five or thirty mi-
nutes. If when they are partially done they seem to take
too much color, lay a paper over them.
20.—Mince Pies, with Egg Icing.
Add the sugar, lemon-rind and juice, butter and yolks of
eggs to the mince-meat; beat
well together. Line some patty
pans with the paste; put them
into a moderate oven, and when
the insides are just set, ice thick-
ly with the whites of eggs whipped to a stiff froth and mixed
ingredients.
% lb. of mince-meat
2 oz. of pounded sugar
The grated rind and strained
juice of 1 lemon
Some fine paste (see recipes)
4 tablespoonsful of pounded
sugar


PASTRY, TARTS, &C. 243
quickly with four tablespoonsful of sugar; set immediately
in the oven again and bake slowly a fine light brown.
21.—Cheese Cakes.
Line some tartlet tins or patty pans with fine puff paste
(see recipe and use half the quantities) rolled very thin;
fill them with any of the following mixtures; ornament
with narrow strips of paste laid on in cross-bars or with
pastry leaves tastefully arranged, and bake in a moderate
oven half an hour.
22.—Lemon Cheese Cake mixture.
Dissolve the sugar in the lemon-juice (strained) and the
ingredients. - brandy; stir in the butter until
1 lb. of loaf sugar t t 1 1 •. . ...
3 large lemons dissolved but not oiled; add the
3 tablespoonsful of brandy
y. lb. of fresh butter lemon-rind (grated), the yolks of
8 eggs
all the eggs, and the whites of
four, well beaten; stir rapidly over a gentle fire till the mix-
ture is of the consistency of honey. Put it in a jar, and
when cold, tie it over with thick writing-paper, and keep in
a cool place.
23.—Orange Cheese Cake mixture.
Strain the juice of the oranges and lemons into the milk,
ingredients. and put ft into a gentle oven until
2 lemons a solid curd is formed; when cold
2 quarts of milk
% its. of fine new honey strain off the whey; pound the
The yolks of eight eggs ...
6 oz. of fresh butter curd with the honey; add the
% of a nutmeg
1 winegiassfui of brandy grated rind of two of the oranges,
the yolks (beaten), the butter (beaten to a cream), the nut-
meg and brandy; beat the mixture until it becomes of the


244 DAINTY DISHES FOR INDIAN TABLES.
consistency of thick cream; put it into a jar, tie it down, and
keep it in a cool place.
24.—Almond Cheese Cake mixture.
Blanch the almonds; dissolve the sugar, butter and ratafia;
ingredient,. m}x together, and stir till cold,
X lb. of sweet almonds ,
M „ „ loaf sugar but not set: pound the almonds
6 oz. of fresh butter
2 tabiespoonsfui of ratafia to a soft paste, add them to the
The yolks of 6 eggs (beaten)
other ingredients, beat the eggs
and stir together over a gentle fire; when the mixture begins
to thicken, take it off and rub it through a fine sieve; put it
in a jar, and when cool tie it down and keep it in a cool
place.
25.—Common Lemon Tartlets.
Beat the eggs until they are very light; add the sugar to
ingredients. them gradually; whisk together
4 oz. of pounded sugar for five minutes; strew in the
1 dessertspoonful of cornflour
3 oz. of butter cornflour lightly; dissolve the
\% large lemon ....
butter, and when.it is lukewarm
add it to the mixture; beat the whole well, add the lemon-
juice, strained, and the rind, grated. Line some patty pans
with fine puff paste (see recipes) rolled very thin, fill them
two-thirds full with the mixture, and bake about twenty
minutes in a moderate oven.
Note.—A few macaroons or ratafias powdered may be substituted.
26.—Pastry Cream.
Beat the yolks of the eggs, add them to the flour; boil
ingredient,. the cream, stir it to the eggs and
i 0z. of flour -
2 yolks of eggs flour very gradually; put it into
% pint of cream
1% 0z. of butter, (clarified; another stewpan, and stir it over


PASTRY, TARTS, &C. 245
ingredients of Pastry Cream. a gentle fire umil it is quite th;ck .
2 oz. of white sugar
Some rasped lemon-rind take it off and Stir Well, UD and
1 % oz, of ratafias
round; replace it on the fire and
simmer from six to eight minutes; pour it into a basin; add
the sugar, butter, and a lump of sugar rubbed on a lemon
and pounded, and the ratafias crushed to powder with a
paste-roller. Make some small vol-au-vents (see puff paste
patties). When they are ready glaze the edges by sifting fine
sugar thickly over them and holding a red-hot salamander
or shovel over them until the sugar melts and forms a pale
barley-sugar glaze. Have the pastry cream ready, hot; fill
the vol-au-vents with it, and send to table at once.
27 —Jelly Tartlets or Custards.
Put the jelly into a basin, stir the beaten eggs in gra-
ingredients. dually. Line some tartlet pans
4 tablespoonsful of fine fruit .... ~ . v
jeiiy with th1n puff paste (see recipes);
12 beaten eggs
fill them with the custard, and
bake ten minutes.
28.—Strawberry Tartlets.
Take off the stalks of the strawberries and crush them;
ingred1ents. mix ^em w[^ the sugar; stir in
j pint of fresh strawberries
2M oz. of powdered sugar the eggs by degrees; beat well;
4 eggs (well whisked) .
line some patty pans with fine
paste (see recipes); fill three parts full with the mixture, and
bake from ten to twelve minutes.



SWEET OMELETS, SOUFFLES, FRITTERS,
AND PANCAKES.
I.—Omelet with Preserve.
Beat all the yolks of the eggs with four of the whites;
ingredients. acjd tne cream; dissolve the but-
7 eggs
3 tabiespoonsful of thick ter in a small omelet pan over
cream
i or of fresh butter a very slow fire; pour in the eggs
Some jam or marmalade
and stir quickly until they begin
to set; let them continue over a very slow heat for three
minutes; lay the preserve over the upper side; fold over
the omelet; dredge with finely powdered sugar; pass a
red-hot salamander or shovel over the sugar to glaze it,
serve instantly.
2.—Sweet Omelet.
Follow the preceding recipe, adding to the eggs while
beating them the grated rind of half a lemon with its strain-
ed juice, and two tabiespoonsful of loaf sugar. Serve as
directed, omitting the jam.
3.—Potato Omelet.
Beat the eggs separately, and all the other ingredients
ingredients. together; then add the eggs and
3 oz. of mealy potatoes, boil- i . r r \ r
ed and mashed beat for a quarter of an hour; fry
2 oz. of loaf sugar . ,. , ...
in a small omelet pan till of a


SWEET OMELETS, SOUFFLES, FRITTERS, & PANCAKES. 247
ingredients of Potato Omeut. golden color. Serve either plain
% of a saltspoonful of powdered
cinnamon with sifted sugar, glazed with a
The strained juice of 2 oranges
X pint of new milk salamander, or with preserve.
3 fresh eggs x
4.—Omelet Souffle.
Break the eggs and put the yolks into one basin and the
ingredient,. whites into another; add to the
10 eggs
s oz. of very finely pounded yolks the sugar, lemon-rind, and
sugar J °
The grated rind of hair a lemon vanilla ; beat fast for ten minutes;
20 drops of essence of van1lla
beat the whites to a stiff froth;
add them to the yolks, &c, and continue to beat for ten
minutes. Put the mixture into a souffle' dish, or into a plain
round cake mould, well buttered; bake instantly in a very
quick oven for twelve minutes ; sift loaf sugar over the top;
roll a napkin round the tin, and serve at once, holding a hot
salamander over it till it reaches the dining-room to prevent
its falling in.
5.—Rice Flour Souffle.
Mix the rice to a perfectly smooth batter with a little of
ingredients. the milk or cream; put the remain-
1 }A pints of new milk or cream , . , ,
4 oz. of fiour of rice der 1nto a very clean saucepan;
2 „ „ fresh butter , .......
2^ „ „ pounded sugar when 1t boils stir m the rice ; stm-
1 pinch of salt mer for ten minutes, stirring it all
The rind of 1 lemon
the time (it must be very thick);
then mix in the butter, sugar, and lemon-rind ; stir for three
minutes; take the saucepan off the fire, beat in the yolks of
the eggs carefully and by degrees; whisk the whites to a firm
froth; butter the pan, and when all is ready for the oven, stir
the whites in gently to the other ingredients; pour irrime-


248 DAINTV DISHES FOR INDIAN TABLES.
diately into the souffle pan or mould (buttered), and put into
the oven. It will take about thirty minutes in a slow oven,
but it is impossible to tell exactly; when it has risen very
high and is a fine golden brown color it will be ready. Serve
at once, and hold a hot salamander over it till it reaches the
dining-room.
Note.—The souffle may be flavoured with vanilla or orange flowers, and
arrowroot, tapioca, sago, or any other farinaceous substances may be
used instead of rice-flour.
6.—Potato-flour Souffle.
Pare off the rind in the thinnest possible strips and infuse
ingredients. it m jhe cream by the side of the
The rind of half a citron or of an - , , , , . ,
orange fire; blend the potato-flour with
2% oz. of sugar
1 pint of cream the milk ; take the lemon-peel out
2 oz. of potato-flour
.% pint of milk of the cream; boil it and stir it
The yolks of 7 eggs
1 pinch of salt boiling into the milk; stir the
mixture in a large basin until it thickens ; add the salt, butter
(just dissolved in a small saucepan) and the sugar. Beat the
yolks, stir them into the mixture by degrees; beat the whites
to a stiff froth, and stir gently in ; fill the souffle" pan or mould
(buttered) less than half full; set it instantly in a gentle oven;
close the door and do not open it for fifteen minutes; in
about thirty minutes the souffle will be ready; serve at once.
7—Coffee Souffle.
Blend the flour to a perfectly smooth batter with some of
ingredients. tne cream. Put the remainder of
6 oz. of flour (plain, potato, or , . ,
rice) the cream with the sugar, salt,
10 oz. of sugar
1 pinch of salt butter (just dissolved), and coffee
2 oz. of butter
H pint of strong coffee into a saucepan; when it boils,
J4 ,, „ cream
6 ce& stir in the flour; simmer for ten


SWEET OMELETS, SOUFFLES, FRITTERS, & PANCAKES. 249
minutes stirring all the time; beat the yolks; stir them into
the mixture off the fire; whisk the whites to a stiff froth;
butter the pan, and when all is ready, add the whites gently;
put the mixture into the pan, and bake instantly in a gentle
oven for about thirty or forty minutes. Serve at once. w
Note.—Chocolate souffles are made as above, substituting four ounces
of chocolate and half a pint of milk for the coffee.
8.—Fruit Souffle.
Take the stones out of the apricots; put them in a stew-
ingredients. pan w;th tne SUgar an(l water.
1 dozen ripe apricots .....
M ib. of sugar boil, stirring with a wooden spoon
}6 pint of water
4 oz. of flour until the fruit is dissolved; rub
2 ,; ,, butter
1 p1nt of cream through a sieve; then mix the
6 eggs
fruit with the flour, butter and
cream; stir over the fire till it is nice and thick; add the
yolks of the eggs beaten; mix gently; beat the whites to a
stiff froth; stir in as, lightly as possible; turn into a souffle
dish and bake instantly'; it will take thirty or forty minutes
in a gentle oven.
Note.—Any other fruit may be used in the same way.
9.—Brown Bread Souffle.
Prepare as for potato-flour souffle", using two ounces of
grated and sifted brown bread-crumbs instead of the flour,
and one ounce of picked and washed currants.
10.—Cream Souffle.
Mix the flour smoothly with some of the cream; add the
02


DAINTY DISHES FOR INDIAN TABLES.
■edientsof CreamSwffli. maraschino and three yolks; beat
Wespoonsfui of flour well; put in the cream; beat the
,, ,, maraschino
i pint of cream whites of the four eggs to a stiff
froth, and stir them in; bake in a small tin or paper-case;
sift pounded sugar over, and serve.
ii.—Souffle Pudding.
Blend the ground rice with a little of the milk till it is
inircdioits. qUjte smooth; put the milk on the
3 02. of ground rice (or arrow- ., , . ....
root or tapioca) fire with the vanilla stick in it;
4 oz. of powdered sugar . .,,.,.,
2 ,, ., butter simmer till it boils; take out the
6 eggs
i suck of vanilla or 20 drops of vanilla and pour the milk over
essence of vanilla
\i pint of milk or cream, or both the flour; add the butter (stirrinE;
mixed *
well; then the sugar; then the
yolks of eggs (well beaten). Butter a mould, tie buttered
paper round it reaching about six inches above the mould;
add the whites of eggs beaten to a stiff froth; pour the mix-
ture instantly into the mould, and steam for an hour. If
you have not a proper steamer put a saucer upside down in
a large saucepan, stand the mould on it; the water in the
saucepan (which should be boiling when you put in the pud-
ding) must reach about half-way up the mould. Serve at
once with the following sauce poured over.
Note.—This is a most delicious pudding, and strawberry or raspberry
cream (see recipe) may be substituted for the strawberry sauce.
12.—Strawberry Sauce.
Pass the strawberry jam through a hair sieve ; put it into
ingredients. a fafa Marje (that is, a saucepan
1 pot of strawberry jam
r tabiespoonfui of powdered in another larger one half filled
I oafs u gar
with boiling water) with the sugar;


SWEET OMELETS, SOUFFLES, FRITTERS, & PANCAKES. 251
Ingredients of Strawberry Sauce. &r
252 DAINTY DISHES FOR INDIAN TABLES.
1S—Rice Pancakes.
Boil the rice till quite tender in milk; strain and pound
intredUnt,. it in a mortar; add the cream;
% lb. of rice . , ... .
2 oz. of powdered sugar beat the eggs and stir them 1n;
M pint of cream • ,1 * , .. .
yz „ „ milk mix all together, and fry as above.
16.—A Rich Pancake.
Whisk the eggs well; add a quarter of the cream and
1ngredients. strain through a fine sieve; add
1 pint of cream n ... ...
s eggs the flour gradually; stir 1n the
2 oz offlour .
The rind of one lemon remainder of the cream; beat
1 lump of loaf sugar . , j
2 oz. of pounded sugar with a wooden spoon ; put it aside
2 „ „ clarified butter
a few powdered ratafias for two hours; just before using
rasp the lemon-rind on to the sugar, powder it, add it to
the batter; mix in the two ounces of sugar, the butter and
ratafia powder. Put some butter in a small frying pan;
pour in some of the batter, very thin, just to cover the
frying pan; do not turn the pancakes; pile on a dish, and
serve at once, with or without clouted cream.
17.—French Batter.
Cut the butter into small pieces; pour rather less than the
ingredients. quarter of a pint of boiling water
V. of a pint of boiling water . .
ii of a pint of cold water on to it; when the butter is dis-
z2 ounce of fine dry flour 11111-11 1
1 pinch of salt solved, add the cold water so that
The whites of two eggs beaten ,
to snow the mixture should not be quite
as warm as new milk; stir in the flour by degrees so that it is
very smooth, and add the salt; stand it aside for an hour. Just
before using, stir in the whites of eggs beaten to a solid froth.
If the batter seems too thick add a. little cold water before
mixing in the eggs. This is a very light crisp batter.


SWEET OMELETS, SOUFFLES, FRITTERS, & PANCAKES. 253
18.—Frying Batter.
Mix the flour, butter, salt, and two yolks together with a
ingredients. wooden spoon, adding by degrees
5£ lb. of fine dry flour , . - . . .
2 oz. of butter (dissolved) the tep1d water ; work it well until
t teaspoonful of salt . .
3 eggs it presents the appearance of
% p1nt of tepid water
smooth cream; set it aside for an
hour; just before using stir in the whites of the three eggs
beaten to a stiff" froth ; then use as directed.
Note.—Many varieties of batter may be prepared by adding one
wineglassful of any white wine or liquor to the tepid water. If the wine
is very light half a pint may be substituted for the water, and two table-
spoonsful of good salad oil used instead of the butter.
19.—Plain Fritters.
Beat the eggs well; add the milk; strain through a fine
ingredients. hair sieve (or any clean cloth).
3 tabiespoonsfui of flour Add them very gradually to the
A little more than half pint of
milk flour, and add as much more milk
as is needed to bring it to the consistency of cream; stand
it aside for two hours, then beat thoroughly; pour it into a
jug and drop small portions of it into a frying pan with
boiling butter in it (or lard which is better, if it is very good
and fresh). When lightly colored on one side turn, drain
them well as they are lifted out, and serve with powdered
sugar sifted over them, and lemons.
Two or three ounces of well washed and dried currants
may be added to the batter just before using.
20.—Apple Fritters.
Prepare the batter as directed in the preceding recipe.


254 DA1NTV DISHES FOR INDIAN TABLES.
ingredients of A/>pu Fritters. pare the apples; cut them into
3 tabiespoonsfui of flour slices three quarters of an inch
54 pint of milk
3 appi« thick; scoop out the core neatly
3 oz. of sifted sugar
■ lemon by making a round hole in the
centre of each slice; lay them in a stewpan with the sugar,
the strained juice and grated rind of the lemon, and simmer
(uncovered) for ten minutes; place them on a plate; pour
the syrup over them and leave them to absorb the sugar for
several hours; then wipe each piece, dip it into the batter
and fry in butter or oil till of a golden color; drain on a sieve
before the fire; sift sugar over, and serve on a neatly folded
napkin. Send to table very hot.
21.— Orange Fritters.
Pare three of the oranges; free them entirely from the
Ingredients. whjte skm divjde each j^
4 large ripe oranges
302 of sugar slices; take out the pips with a
1 tablespoonful of rum or L *
brandy penknife. Dissolve the sugar in
the juice of the remaining orange and the rum (or brandy),
boil in a very small saucepan till in a thick syrup, and pour
it over the oranges; let them stand for two hours; drain
on a sieve, dip each in batter, and proceed as in the fore-
going recipe.
22.—Peach Fritters.
Prepare as above, -only substituting a glass of noyeau for
the rum. Apricot fritters are prepared in the same way.
23.—Rice Fritters.
Wash and drain the rice; put it ini^i saucepan with


256
DAINTY DISHES FOR INDIAN TABLES.
are ready spread over a layer of apricot or strawberry jam,
and serve immediately.
Cold plum pudding sliced in the same way and dipped in
French batter (see recipe) makes a very nice variety of fritter.
26.—Potato Fritters.
Boil the potatoes; strain them; mash perfectly smooth
while hot; add the butter, eggs,
salt, and lemon-rind; drop small
portions into boiling butter, and
fry a light golden brown on both
sides. Sift sugar over and serve with or without red cur-
rant, apple, or quince jelly on each fritter.
Ingredients.
7 oz. of potatoes
>Ji 11 11 "Utter
:t eggs
3 oz. of sugar
The grated rind of one lemon
A pinch of salt
27.—Lemon Fritters.
Chop the suet as fine as possible; mix with it the bread-
ingrediiHts. crumbs, sugar, flour, the eggs
6 oz. of fine bread-crumbs ... , ,. 1 > 1 jv .1 1 • 1
(lightly whisked), the lemon-rind,
4 ,, ,, powdered sugar
cream, and last of all the lemon-
juice. Mix well, and fry in butter
for five minutes. Serve very hot.
1 small tablespoonful of flour
4 eRgs
The grated rind of two small
lemons and their juice
2 dessertspoonsful of cream
-



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BOILED AND BAKED PUDDINGS.
Preliminary Remarks.
All the ingredients for Puddings must be fresh and of
good quality, and it is false economy to try and use inferior
articles or those which have been long stored. Eggs should
always be broken into a cup separately before they are used,
in order that a bad one may be detected and set aside, and
they should always be strained through a sieve after they
are beaten. The whites of eggs should be beaten in a deep
bowl, and it is best to whisk a small quantity either with
the wire spoons sold for the purpose, or a knife, which is
better than a fork. While any liquid remains at the bot-
tom of the bowl they are not sufficiently beaten; when a
portion of them taken up with the whisk and dropped from
it remains standing in points, it is ready and should be used
at once.
If milk is not perfectly sweet it will curdle in use and
spoil the pudding, and if it is too quickly baked the milk
will turn to whey instead of mixing with the eggs in a rich
custard on the top. It is generally best to pour the milk
boiling on to the eggs, which must then be beaten together.
A very little salt improves all sweet puddings and brings
out their flavour, but its presence must never be perceptible.
Pudding cloths should be steeped in water the moment
they are taken off, and dried in the open air after they
have been well washed.
G2


258 DAINTY DISHES FOR INDIAN TABLES.
HOW TO CLEAN CURRANTS.
Put them into a cullender (see kitchen utensils); strew
a handful of flour over them; rub gently with the hand
to separate the lumps and detach the stalks; work them
round in the cullender; shake it well and the small stalks
and stones will fall through. Pour plenty of water over the
currants, drain them and spread them on a clean soft cloth;
press it over them to absorb the moisture, and leave them
to dry. When they are perfectly dry take off the remain-
ing stalks, and any stones which may have remained among
them.
To Steam a Pudding in a common Saucepan.
When the mould is filled, tie it over first with a well
buttered paper, and then with a small piece of thin muslin
well floured; gather up the corners and tie them carefully
so that no part of the muslin or paper touch the water.
Put a saucer upside down into a saucepan; pour in enough
water to cover the saucer to a depth of three inches, and
when it boils put in the mould, press on the cover of the
saucepan, and boil gently without ceasing until it is done.
More boiling water must be added as that in the pan
evaporates, and it must be poured carefully in without
touching the pudding.
I.—A Christmas Plum Pudding.
Mix the suet, raisins, currants, peel, sugar, lemon-rind,
ingredients. cinnamon, cloves, nutmeg, flour,
I1 MJSffi^EEZd"™ and bread-crumbs well together;
XA lb. of fresh currants, washed 11 .1 1 . « j 1 j
6 oz. of mixed candieJ peel, add the lemon-juice and brandy;
'A ibC0f moist sugar stir for five minutes; add the


BOILED AND BAKED PUDDINGS. 259
ingredientsofaCkrhtmuPlum eggs an(l milk. Beat the mix-
The grated rind of a large tUre with a WOOden SDOOll for
lemon , t t
1 cayennespoonful of powder- twenty minutes; put It into a
ed cinnamon
1 cayennespoonful of powder- quart basin Or HlOUld Well rub-
ed cloves
% of a nutmeg grated bed with butter; tie it over with
0 oz. of s1fted flour'
* or. of sifted bread-crumbs a ciean cioth dredged with flour:
Ihe stra1ned ju1ce of one lemon °'
4 beeatreyngeggs°f brandy put [t into plenty of boiling water
H Pint of new milk and boil fast for six hours. or dse
tie closely in a stout cloth well buttered and floured, lay a
plate in the bottom of the saucepan to keep the pudding
from burning, and boil as directed. Serve with either of the
following sauces, or with German sauce (see recipe).
2.—Brandy Sauce.
Knead the butter with the flour and stir it into the boil-
ingredients. ing water . add the sugar, sim-
3 oz. of fresh butter . ,
1 tabiespoonfui of baked flour mer ten m1nutes; add the brandy,
% of a p1nt of boiling water
1 tabiespoonfui of moist sugar and serve at once 1n a tureen.
1 claretglass of brandy
3•—A very rich Sauce.
Dissolve the sugar in the milk; boil quickly for ten minutes;
ingredients. ^zX the yolks with the cream;
y, wineglass of new milk add them to the sugar, whisking
The yolks of four fresh eggs . . . .
.% pint of cream briskly; continue to whisk until
1 claretglass of brandy
smooth; add the brandy; serve
instantly.
4.—An excellent Plum Pudding.
Mix and beat the ingredients well together in the order in \X
ingredients. which they ai e given. Continue
3 "' „ bread-crumbs to beat with a wooden spoon for
8 .. 11 beef-kidney suet . ...
about twenty minutes; butter and


260
DAINTY DISHES FOR INDIAN TABLES.
ingredients of Plum Pudding.
6 oz. of raisins (weighed after
stoning)
6 ,, ,, currants (well washed)
4 „ ,, minced apples
5 ■, 11 sugar
2 „ ,, candied peel
Yz teaspoonful of spice
A pinch of salt
1 sherryglass of brandy
3 eggs
flour well a stout cloth; tie the
pudding up lightly in it; put a
plate in the bottom of a saucepan
of boiling water, and boil three and
a half hours. Serve with Punch
sauce or German sauce (see recipe).
5.—Punch Sauce.
Dissolve the sugar in the water ; add the lemon and orange
rind ; boil very gently from fifteen
to twenty minutes ; strain out the
rinds; thicken the syrup with the
butter and flour; add the brandy,
wine, rum, lemon, and orange
juice ; stir over the fire, but take
care it does not boil, and serve at
ingredients.
2 oz. of sugar
K of a pint of water
The rind of half a small lemon
The ,, ,, quarter orange
1}4 oz. of butter
1 teaspoonful (not heaped) of
flour
% glass of brandy
% ,, ,, white wine
% ,, ,, rum
The juice of half an orange
The a small lemon
once very hot.
6.—Small Plum Pudding.
Grate the three ounces of bread-crumbs and soak in the
milk. Add all the ingredients in
the order in which they are
named; beat well together with a
wooden spoon for fifteen minutes;
butter and flour a stout cloth; tie
up the pudding lightly in it; put a
plate in the bottom of a saucepan of boiling water, put in the
pudding, and boil for two hours. Serve with Sweet sauce.
ingredients.
3 oz. of the crumb of a stale
loaf
X of a pint of boiling milk
6 oz. of suet, finely minced
1 „ ,, dry bread-crumbs
10 ,, » stoned raisins
1 pinch of salt
The grated rind of a small
orange
3 yolks of eggs
2 whites
7.—Sweet Sauce.
Knead the butter and flour together; stir into the boiling


BOILED AND BAKED PUDDINGS. 261
ingredients of sweet Sauce. milk; add the sugar; boil ten
1 oz. of butter . , .
1 tabiespoonfui of flour minutes; stir 1n the cream, and
^ of a p1nt of boiling milk
2 tabiespoonsfui of moist sugar pour the sauce round the pudding
2 ,, ,, cream
at once.
8.—Vegetable Plum Pudding.
Mix the ingredients well together in the order in which
ingredients. fay are given . Deat with a
1 lb. of smoothly mashed
potatoes wooden spoon for twenty minutes;
J£ lb of carrots boiled and beaten
to a paste flour and butter a warm pudding
1 lb of flour '°
% .. ..5Uet cloth; tie the pudding up in it
& „ ,, sugar 7 rot
1 „ „ currants - closely, and boil for four hours.
1 ,, ,, ra1s1ns J'
1 pm'cTIf sgaUted Serve with Wine SaUCe
2 eggs
Note.—This pudding is large enough for sixteen persons, so that half
the ingredients would suffice for an ordinary dinner. It is very cheap
and is excellent cold.
9.—Wine Sauce.
Dissolve the sugar in the water; add the lemon-rind, and
ingredients. boil gently together for ten mi-
The very thin rind of a small , . , .
lemon nutes; take out the lemon-r1nd;
1 y2 oz. of sugar .
1 winegiassfui of water knead the butter smoothly with
1 oz. of butter
M teaspoonfui of flour the flour, put it into the syrup,
1 % w1negiassfui of sherry or
madeira and stir over the fire for one mi-
nute ; add the wine, heat but do not boil the sauce, and
serve at once.
Note.—Port wine sauce is made in the same way, substituting Tort
wine for Sherry, and adding the juice of a lemon or an orange, a little
grated nutmeg and more sugar.
10.—Fig Pudding.
Put the figs and suet into a basin, add the bread-crumbs,


262
DAINTY DISHES FOR INDIAN TABLES.
ingredients.
% lb. of figs, chopped fine
V1 „ » suet
% „ ,, powdered loaf sugar
J£ ,. ,, fine bread-crumbs
4 yolks of eggs, well beaten
J^ wineglass of sherry
1 teacup of milk
2 grates of nutmeg
sugar, yolks, sherry, milk and
nutmeg. Knead well with the
hands so that the figs may be
well incorporated with the other
ingredients; butter a mould
thickly, put in the mixture, tie over a piece of well-buttered
paper, then a well-floured cloth, and steam for four hours.
Serve with German sauce.
Put
a white jar
ingredients,
11.—German Sauce.
in a saucepan half filled with boiling
water over the fire; put in the
ingredients except the sherry and
whisk them all together over the
fire until the sauce thickens; then
add the sherry and pour over the pudding. It should be
well thickened and highly frothed, and is a most delicious
sauce.
% oz. of butter
3 yolks of eggs
1 oz. of powdered sugar
A little cream
% glass of sherry
12.—Cabinet Pudding.
Boil the sugar in the milk; beat the eggs; add them to
the milk while it is warm but not
boiling; let it get cold; then add
the curacao and cream. Cut
the cake into thin pieces; butter
a quart mould, line it tastefully
with three ounces of the candied fruit; lay in the cake,
fruit, ratafias and custard in the order in which they are
named, until it is quite full. Let it stand for an hour that
the cake may soak in the custard; then cover it with buttered
ingredients.
8 oz. of stale sponge cake
1 „ „ ratafias
7 ,, ,, candied fruit
8 fresh eggs
% pint of new milk
1 wineglassful of cream
1 ,, ,, curacao
2 oz. of loaf sugar


HOll.ED AND KAKED PUDDlNliS. 963
writing paper, tie a cloth over that, fasten up the ends on
the top so that they do not touch the water, and steam over
fast boiling water for an hour and a half. Turn out care-
fully and serve with the following sauce in the dish.
13.—Curacao Sauce.
Boil the sugar and lemon-rind in one wineglassful of
iHtreditMts. water; moisten the arrowroot
1 02. of loaf sugar ... . , ,. ,
the rind of half lemon with the remainder of the water
2 wineglasscsful of water
1 ae^crtsuoonfui of arrowroot and add it to the sugar; stir over
\ wineglassful of Curasao (
the fire for three minutes; add
the Curasao; take out the peel, and serve as directed.
14.—A very rich Cabinet Pudding.
Butter a plain quart mould or basin thickly and ornament
iwriuHtt. it tastefully with the dried cher-
4 02. of drieil cherries . . ....
% lb. of sponge biscuits nes; cut the sponge biscuits in
4 01. of ratafias .
X pint of thin cream slices, lay them lightly in the
3 oz. of loaf sugar ... .
30 dropsofvaimiiiaorhaifapoa basin, intermingle the ratafias.
6 yolks of eggs
a whites „ Put the cream into a small sauce-
r wineglassful of brandy
pan; add the sugar in lumps and
the vanilla; heat and strain this; beat the yolks and whites
of the eggs well together; pour the cream hot on to them,
and when the mixture is cold, add the brandy by degrees;
pour it gently into the mould, cover with butter and paper,
and steam the pudding very gently for one hour. If it is
boiled quickly it will be destroyed. Serve with Wine sauce
(set recipe).
IS—Pineapple Pudding.
Rub the stale cake to powder; cut the pineapple into


264 DAINTY DISHES FOR INDIAN TABLES.
ingredirnttof rineapfUr,<d<ihii;. quarter inch pieces; beat the
6 07. of stale pound cake . . . ..
6„ „ preserved pineapple CggSJ miX thCSC ingredients tO-
1 oTof'ffted loaf sugar gether; add the sugar, milk and
ii claretglass of new milk
•4 „ „ cream cream; beat well for fifteen min-
utes; butter a mould, put in the mixture, tie it over with
buttered writing paper, and steam over fast-boiling water for
one and a half hours. Turn out carefully, and serve with the
following sauce poured round it.
16.—Pineapple Sauce.
Put the syrup, jelly, sugar and water into a small sauce-
ln^redients. pan. moisten the arrowroot with
4 tablespoonsful of pineapple ... , ., ,
symp a little water; boil the syrup;
a „ „ apple jelly . . .
1 teaspoonfui of sifted white wnen it boils, add the arrowroot;
1 winegiassfui of cold water stir over the fire two minutes;
r teaspoonfui of arrowroot
1 taWc<poonfui of mm add the rum and serve.
17.—Chestnut Pudding.
Boil the chestnuts in water till they feel tender; dry
ingrtdUnts. tnern jn the oven; take off the
30 chestnuts , , , , . ,
4 m. of butter shells and skins and pound the
3 „ ., loaf sugar
6 fresh eggs nuts to powder. Jo six ounces
r gill of new milk
Some dried cherries or raisins 0f chestnuts add the butter beat-
en to a cream, the sugar, eggs and milk. Butter a mould;
stick it tastefully over with dried cherries; put in the pud-
ding mixture; butter a piece of writing paper, tie it over the
pudding, and steam over fast-boiling water for one and a half
hours; or else bake in a quick oven from twelve to fifteen
minutes; turn out carefully, and serve with Victoria sauce
(see recipe).


BOILED AND BAKED PUDDINGS. 265
18.—Victoria Sauce.
Dissolve the sugar in the water; boil it to a syrup; beat
ingredients. the yolks with the cream, pour in
3 oz. of loaf sugar , . ,
1 winegiassfuiof water the brandy; add them to the
The yolks of three eggs ...
1 ciaretgiass of cream syrup, whisking rapidly; serve at
1 sherryglass of brandy
once. The sauce should have the
appearance of thick cream.
19.—Chestnut Pudding, iced.
Boil the milk with the sugar and vanilla until well flavour-
ingredUnts. ed; prepare the chestnuts as in
% pint of new milk , - . . , ,
Vt ib. of loaf sugar the foregoing recipe, and when
2 inches of stick vanilla
% lb. of chestnuts in powder they are powdered, moisten with
1 gill of new milk .
7 yolks of eggs the gill or milk; strain the sweet-
1 pint of cream
ened milk over this, put the mix-
ture in a saucepan, and stir over the fire until quite smooth;
beat the yolks, add them and continue to stir for three mi-
nutes. When nearly cold, add the cream, beat for ten
minutes; put the pudding into a one and a half pint mould,
and stand it on the ice until quite firm, about ten minutes.
Serve with or without whipped cream round it.
Note.—Vanilla sugar prepared as directed (see General Directions) can
be used, and the stick of vanilla omitted.
20.—Baked Chestnut Pudding.
Put the farina into a stewpan, add the sugar, salt, butter
ingredients. and milk; stir this gently over the
12 oz. of chestnut farina .,.,., , . .
6 ,, „ pounded sugar fire until it thickens, then stir it
1 dessertspoonful of vanilla .
sugar more quickly until the paste
1 pinch of salt
4 oz. of butter ceases to adhere to the sides of the
1 pint of milk
6 eggs stewpan; take it off the fire; beat
the yolks of the eggs; incorporate them with the mixture;
112


266 DAINTY DISHES FOR INDIAN TABLES.
whip the whites to a firm froth; stir them in gently; butter
a mould, put in the preparation, place it on a baking sheet,
and bake in a moderate oven for about an hour. When
done turn it out carefully and serve with apricot jam round
it.
21.—Publisher's Pudding.
Blanch all the almonds; beat them to the smoothest
ingredients. possible paste in a mortar; boil
6 oz. of Jordan almonds . *
.2 bitter almonds the cream, and pour it very gra-
yA of a pint of cream j n ,i i j
% pint of almond cream dually over the almonds; turn
4 oz. of fine bread-crumbs . . , .
4 „ ,, macaroons them into a cloth, twist it strong-
2 ,, ,, flour . . .
5 „ „ beef suet (minced fine) ly Opposite WayS, and Wring OUt
5 „ ,, marrow (cleaned care- ....
fuiiy from fibre) all the cream. Take a half pint of
4 oz. of dried cherries ,
4 „ „ stoned muscatel raisins this cream, heat it, and as soon
6 ,, „ pounded sugar
% pint of candied citron as it boils pour it over the bread-
i pinch of salt *
j£ nutmeg grated crumbs; cover it with a plate,
1 he grated rind of t lemon *
7 yolks of eggs and ieave it till it is nearly cold.
i wineglassful of bra.idy'
Then mix in the crushed maca-
roons, the beef suet, the marrow (shredded, not too small),
and all the other ingredients in the order in which they
are given, stirring well. Pour the mixture into a thickly
buttered quart mould or basin, fill it to the brim; lay
a sheet of buttered paper over, then a well-floured cloth;
tie them down securely, and boil the pudding for four
and a quarter hours. Let it stand for two minutes before
it is turned out, and serve with German sauce, (see
recipe).
Note.—When almonds are objected to they may be omitted, and the
boiling cream poured at once on the bread-crumbs. In this case two
ounces of the sugar used had better be vanilla sugar. (See recipe).


HOI LED AND BAKED PUDDINGS. 267
22.—Lemon Pudding.
Beat the butter to a cream; add the sugar, rind, lemon-
/ntreJirtits. juice, Oswego flour, and eggs ; beat
*A lb. of fresh butter . rT
% „ „ sifted loaf sugar together for twenty minutes. Have
The grated rind of two large
lemons ready some pun paste, (see recipe)
The strained juice of two m
large lemons roll it out a quarter of an inch
4 tablespoonsful of Oswego
flour thick; line a pie dish with it;
6 fresh eggs *
ornament to taste; put in the
pudding, and bake in a quick oven 35 to 40 minutes. Serve
hot or cold.
23.—Another Lemon Pudding.
Rub the rind of three lemons off on some lumps of sugar,
ingredients. aru] pUt them into a basin with
The strained juice of 6 lemons ,. , f . .. . .
The rind of 3 lemons all the other ingredients in the
6 oz. of bruised ratafias _ . . . .
6 ,, „ sugar order in which they are given.
1 pint of cream
10 yoiks of eggs Work them together for five
6 whites, whipped
1 pinch of salt minutes with a whisk ; have ready
3 grates of nutmeg
some puff-paste, line a pie dish
with it, put a thin border round the edge of the dish; put in
the pudding mixture; strew some bruised ratafias over the
surface, and bake the pudding for about half an hour in a
quick oven. When ready it should be a light fawn color.
24.—Lemon Suet Pudding.
Put all the ingredients into a basin in the order in which
ingredients. they are given, the eggs being
8 oz. of bread-crumbs
6 „ „ beef suet well beaten; when they are well
3^ »i ti pounded sugar
1 large lemon mixed pour them into a thickly
6 oz of currants'
5 eggs buttered pudding dish and bake
for an hour in a quick oven. When it is colored a fine brown


268 DAINTY DISHES FOR INDIAN TABLES.
draw it towards the mouth of the oven. Turn it out of the
dish, and serve with sifted sugar strewed over.
25.—Ginger Pudding.
Put the milk, sugar and butter in a stewpan on the fire to
ingredients. boil; as soon as the milk rises,
1 pint of milk .
6 oz. of sugar withdraw it, and throw in the
6 „ ,, butter ...
% it, of flour flour ; stir it quickly with a wooden
6 cggs , • 1. •
4 oz of chopped preserved SDOOn tO mix It Well J Stir the
ginger
paste over the fire for a few mi-
nutes until it ceases to adhere to the sides of the pan; with-
draw it from the fire; stir in the yolks of the eggs well
beaten, and the chopped ginger; when they are well incor-
porated stir in lightly the whites of the eggs whipped to a
stiff froth. Spread a mould thickly with butter, put in the
pudding, tie over carefully and steam for one and a quarter
hours. Serve with German sauce (see recipe, flavoured with
one dessertspoonful of the syrup belonging to the ginger.
26.—Prince Albert's Pudding, No. 1.
Beat the butter to a cream; stir in the loaf sugar by de-
ingredimts. grees; beat well; add the beaten
H „' „ pounded loaf-sugar yolks and then the whites of the
6 fresh eggs . .
y, ib. of dried sifted flour eggs beaten to a stiff froth; strew
J^ „ ,, stoned raisins ' t ...
The grated rind of one lemon in the flour lightly, add the raisins
Some slices of candied peel
(weighed after they are stoned);
mix well. Butter a mould thickly, lay in the slices of can-
died peel; put in the pudding; tie a piece of thickly but-
tered paper and a well-floured cloth tightly over, and boil
the pudding for three hours. Serve with Punch sauce (see
recipe.)


BOILED AND BAKED PUDDINGS. 269
27.—The Young Wife's Pudding.
Break the eggs one by one into a cup, and with the point
ingredients. 0f a forJ, remove the Specks; 3S
2M of of powdered loaf sugar each is done put it into a large
1 pinch of salt ...
1 large lemon, or a tablespoon- basin; beat them up lightly for
ful of lemon-brandy or
orange-flour water four or five minutes; add the
1 p1nt of new m1lk
Some stale bread sugar by degrees, then the salt;
whisk well together; add the grat-
ed lemon-rind and stir briskly. Pour in the milk, cold, and
pour the pudding into a well buttered dish. Cut the bread
in slices rather more than a quarter of an inch thick, and with
a small cutter cut enough rounds to cover the top of the
pudding. Butter them thickly; lay them on the top of the
pudding (the dry side uppermost), sift sugar thickly over
them, and put the dish in a Dutch oven about one foot from
a moderate fire. Bake very slowly for one hour, and the
pudding will be firm throughout. If the recipe fails it will
be because the fire was too hot.
28.—Mincemeat Pudding.
Have a rather deep tart dish; cut the roll in slices, spread
indents. ^J ^ bu ^ cover ^
Some sl1ces of French roll
Some butter a thick layer of mincemeat.
Some m1ncemeat J
A ep . r ... Cover the bottom of the tart dish
% of a p1nt of m1lk
1 pincffoTfait with these; Put a second layer
lightly on the top of the first;
make a custard with the milk, eggs, sugar and salt. Pour it
over the bread; let the pudding soak in this for an hour;
then put it into a gentle oven, and bake from three quarters
of an hour to an hour.


270 DAINTY DISHES FOR INDIAN TABLES.
29.—Marmalade Pudding.
Cut some slices of roll, butter lightly on both sides, and
iaeredients. spread the top thickly with mar-
Some roll or light bread
„ orange marmalade malade. Beat the yolks of the
4 eggs
li of a pint of milk eggs separately, add the whites
1 pinch of salt °° * . J
2 oz. of sugar well whipped, sprinkle in the
1 tablespoonful of brandy
sugar, add the milk (or cream).
Put the custard in a tart dish, lay the slices of bread and
marmalade on the top; let it stand an hour; put it in a
gentle oven, and leave it there till it is set; take it out at once
and serve. This is a delicious pudding if properly baked,
but like all custard puddings it is spoiled if subjected to
great heat.
30.—Diplomatic Pudding.
Put the cream, sugar and lemon-rind into an enamelled
ingredients. saucepan and place it over a
% pint of cream . .
4 oz. of loaf sugar gentle fire; when nearly bo1ling,
The grated rind of one lemon
6 oz. of bread-crumbs stir in the bread-crumbs, flour,
t ,, flour
„ beef suet, ) chODDed suet, and marrow; stir over the
„ beef marrow ) vv
„ Muscatel raisins fire for ten minutes; turn into a
,, candled orange-peel
„ currants basin to get cold. Stone and
„ Sultana ra1s1ns °
5 fresh eggs mince the raisins; chop the
% of a nutmeg grated 'r-
1 winegiassfui of rum^ ^ orange peel; wash and dry the
currants and Sultana raisins; beat the eggs. Mix these
ingredients together with the cream; add the nutmeg, rum
and orange-wine; mix all together, and beat for a quarter of
an hour or longer. Butter a mould thickly; ornament with
Muscatel raisins to taste; put in the pudding, tie it closely
over, and steam rapidly for three hours, or bake in a moderate
oven for two hours. Serve with the following sauce in the


BOILED AND BAKED PUDDINGS. 2"]1
ingredients of Sauce. dish. Dissolve the loaf sugar in
3 oz. of loaf sugar . . , .. .-- . ,
The strained juice of two the orange-juice; boil till it be-
oranges
3 tablespoonsful of rum COITies a thick SJTUp; Stir 111 the
rum, and serve.
31.—Parisian Pudding.
Mix the rice with the cream and stir it over a slow fire
ingredients. until it thickens; beat the whites
1 pint0IfgBooddcream and yolks separately, and add
The yolks of 6 eggs , ... . .
The white of 4 eggs them to the cream while it is
r T f be"/marrow } topped warm but nQt hot. gtand this
4 sweet apples, peeled and
cored - aside to get cold; then add the
2 oz. of cand1ed^
orange peal, | remainder of the ingredients 1n
1 oz. of candied > chopped
citron, the order in which they are given;
1 oz. of angel1ca^ .*"
1 oz. of sweet almonds, blanch- ^eat faQ mixture for a quarter of an
ed and pounded
y3 £K^*»3Si" hour; ™b a plain mould thickly
I oz- :f IXnVSsins with butter; put in the pudding;
rwineWTsSirma^chino cover with writing paper thickly
a«. of sifted loaf sugar buttered, tie a d0th (floured)
tightly over that, and steam for two and a half hours, or
bake in a moderate oven for two hours. Turn out carefully,
and serve with the following sauce in a tureen.
Beat the yolks; stir in the sugar and marsala; stir over a
ingredients of Sauce. sl0w fire until it thickens ; add the
I L°!of0%Lfsugar cream, stirring it in by degrees.
t ^ofc'rTam1" Serve immediately.
32.—Raisin Pudding.
Mix these ingredients in a basin in the order in which
ingredients. they are given; beat with a wooden
$ oTof ground rice spoon for five minutes; butter a


272
DAINTY PISHES FOR INDIAN TABLES.
ingredituts of Rahin Pudding. plain mould thickly; put in the
>4 lb. of beef suet (chopped fine) .. ... , , . ,
yt „ „ moist sugar pudding, tie it closely down with
Vt ,, „ Sultana raisins
The strained juice of one lemon a Sheet 01 Well buttered paper
The grated rind of one lemon
1 egs (well beaten) and a well floured cloth; boil
% of a pint of new milk
rapidly for three hours in boiling
water. Serve with sifted sugar on the top.
33.—A Pudding for a Prince.
Blanch the almonds; boil them for twenty minutes in
the milk; pound them to a paste;
when the milk is nearly cold add
the eggs well beaten, the cream
and brandy; rub the sponge cake
to crumbs; add them to the
mixture, and beat for ten minutes,
then stir in the sugar. Butter a mould; stick it round in
Vandykes (or to taste), with the dried cherries; pour in the
mixture; tie it over with writing paper, buttered, and steam
over fast boiling water for 1 J^ hours. Turn out immediately,
and serve with the following sauce in the dish.
ingredients.
2 oz. of sweet almonds
6 bitter almonds
H of a pint of new milk
5 eggs
y2 gtll of thick cream
2 tablespoonsful of brandy
6 oz. of stale sponge cake
2 ,, ,, sifted loaf sugar
Some dried cherries
34—Cherry Sauce.
Moisten the arrowroot with the cold milk, stir it into the
boiling milk; stir in the sugar;
boil for two minutes. Dissolve
the jelly, stir it in by degrees;
take it off the fire; continue stir-
ring until it is quite smooth, and
serve as directed.
Note.—The sauce should be of the consistency of thick cream and a
bright rose color.
ingredients.
1 teaspoonful of arrowroot
1 tablcspoonful of cold milk
1 gill of boiling milk
1 dessertspoonful of sifted loaf
sugar
"% of a lb. pot of cherry jelly (or
some cherry syrup)


274 DAINTY DISHES FOR INDIAN TABLES.
ingredUxts of Cocoanut Pudding, butter a plain mould and stick it
H pint of new milk . , ,, c f
3 fresh eggs with rasms 1n the form of a cross.
i tablespoonful of cocoanut milk . . „ . . ,. . • . /-
Some stale bread D1v1de all the 1ngredients 1nto five
parts and lay them in the mould in the following order until
it is full:—Bread, marrow, raisins, cocoanut, lemon-juice,
lemon-peel, nutmeg, custard; finish with bread and custard.
Let it stand to soak for half an hour; tie it over closely and
boil fast in plenty of water for 3^ hours. Turn out carefully
and serve with the following sauce in the dish.
38.—Cocoanut Cream.
Put the sugar into a saucepan with the water; add the
ingredients. cinnamon, clove, and lemon-peel,
I wtaegiaf of^ter boil till in a thick syrup. Mix the
1 mchofcinnamon Oswego with the cocoanut milk;
2 inches of thin lemon-peel . . ,. , . • , •■
1 dessertspoonful of Oswego stra1n the syrup into it; bo1l up
t tabiespoonsfui of cocoanut for one minute; add the cream;
2 tabiespoonsfui of cream stir till cold; add the brandy and
1 „ „ brandy
5 drops of essence of vanilla van1lla and serve cold.
39.—Spongecake Pudding.
Cut the cake into slices a quarter of an inch thick; spread
ingredients. one side with butter and the
\ oz'.of b?tterP°ngec e other with marmalade. Boil the
U lb. of marmalade . , ... , ,
2 oz. of loaf sugar sugar m the milk; beat the eggs;
]i pint of new milk
4 fresh eggs add the milk to the eggs while
hot but not boiling. Butter a plain mould which holds one
and a half pints; lay in the slices of cake (with the buttered
side next the tin) and custard alternately till full. Let it
stand half an hour to soak; then bake in a well-heated oven
for'one hour and ten minutes. Turn out carefully, and
serve with the following sauce in the dish.


BOILED AND BAKED PUDDINGS. 275
40.—Orange Cream.
Boil the sugar and orange peel for ten minutes in the water;
ingredients. ad^ the strained juice of the orange
° fnches of orange peel and the rum; boil fast for three
1 sherryglass of water . . . „ - - ,
1 sweet orange minutes; take 1t off the f1re, beat
1 tablespoonful of rum . .
1 gili of thick cream 1n the cream, and cont1nue beat1ng
until nearly cold. It must be very smooth. Serve as directed.
41.—Prince Albert's Pudding, No. 2.
Beat the butter to a cream; add all the other ingredients in
ingredients. the order in which they are given,
% lb. of butter .' °
% „ „ dried flour and Deat for ten minutes. Butter
X ,, » sifted sugar
% „ „ raisins ("stoned and a plam mould, put in the mixture,
chopped) r
v lb. of candied peel (chopped) cover with buttered paper and a
% w1neglassful of brandy L L
The pated rind of half a lemon well floured cloth tied over, and
i g1ll of new m1lk'
♦ ^"ufg boil fast for two hours. Boil the
1 wineglassful of water^ ^^ in the ^^ for ten minutes,
add the brandy, pour the sauce over the pudding, and serve.
42.—Marrow Pudding.
Put all the ingredients into a basin in the order in which
ingredients. they are given; beat the mixture
y. lb. of baked flour (or biscuit . , . ,
powder) for ten minutes ; butter a mould;
M lb. of sugar . . ... .,
H „ „ currants (well washed put 1n the pudd1ng; tie 1t over
and dried) . ,
1 oz. of sweet almonds, blanch- firmly with buttered paper and a
ed and pounded
The grated rind and strained floured cloth; plunge mtO fast
juice of a lemon
y„ of a nutmeg, grated boiling water, and boil fast for
6 oz. of beef marrow, finely °
chopped three hours ; sift loaf sugar on the
2 beaten eggs -"
.% of a pint of milk top, and serve.
Note—Dried cherries, ginger, raisins, or candied peel (chopped
small) may be substituted for the currants.


276 DAINTY DISHES FOR INDIAN TABLES.
43.—Zandima Pudding.
Beat the butter to a cream; stir in by degrees the flour
ingredients. and the yolks of the eggs well
6 oz. of butter .
6 „ ,, dried flour beaten ; when well mixed add the
6 „ „ sifted sugar .
6 fresh eggs whites of the eggs beaten to a stiff
1 wineglassful of raspberry
syrup froth and the syrup. Beat for ten
minutes. Butter a mould, ,pour in the mixture, tie over
with buttered paper and a cloth, and boil fast for one
and a half hours, or bake in a moderate oven for one
and a half hours. Serve with raspberry cream poured over
the pudding.
44.—Raspberry Cream for Puddings.
ingredients. Whip the cream with the jam,
1lA g1lls of good cream . . . . .
% pot of raspberry jam pass it through a s1eve, whip again,
and serve as directed.
Note.—Strawberry cream may be made in the same way.
45—College Pudding.
Butter a pint pie dish and line it with the paste rolled out,
ingredients. verv thin ; ornament the edges by
Some light paste {see recipes) .. , . .
Some jam or marmalade clipping them With a paste CUtter;
3 oz. of sweet almonds . .
6 bitter almonds (blanched and Spread the bottom With aDOUt half
6 oz. of sifted sugar an inch thickness of jam ; mix the
4 „ ,, dissolved butter
The yolks of 6 eggs almond powder with sugar and
The whites of 3 eggs
the dissolved butter, add the
yolks of the eggs beaten with the brandy; add the
whites beaten to a stiff froth; beat the mixture for ten
minutes; pour it over the jam, and bake in a quick oven
for ten minutes.


BOILED AND BAKED PUDDINGS.
277
46.—Jersey Pudding.
Beat the butter to a cream and add by degrees all the
/:;-"v .'"''"-'-'i- other ingredients in the order in
which they are given. Beat the
mixture for twenty minutes. But-
ter a basin, put in the pudding,
tie it closely over, plunge into fast
boiling water, and boil rapidly for
one and three quarter hours. Serve with lemon-sauce.
% lb. of fresh butter
"% ,, ,, ground rice
6 oz. of sugar
X lb. of raisins (stoned and
chopped)
2 oz. of candied orange peel
(chopped)
1 oz. of flour
6 fresh eggs (well beaten)
3 tablespoonsful of new milk
47.—Lemon Sauce.
Rub the rind of the lemons with the sugar; put the sugar
ingredients. mto a saucepan with the gin,
2 large lemons
3 oz. of loaf sugar water, and juice of the lemons,
1 wineglassful of gin .....
1 „ „ water and boil till in a syrup; then
serve.
3 oz. of sweet almonds
% pint of new milk
A French roll
Some jam
6 oz. of frestt butter
6 „ ,, sifted loaf sugar
6 yolks of eggs
3 whites „
48.—Bakewell Pudding.
Blanch the almonds; boil them in the milk for ten mi-
ingredient*. nutes; pound them to a smooth
paste. Cut the roll into thin
slices without crust, and pour the
milk over them. Butter a pie
dish, lay in the bread as a lining,
and on that spread the jam very thick. Dissolve the butter
and stir in the almonds, add the butter, the yolks and whites
of the eggs, and beat well for a quarter of an hour. Pour
the mixture over the jam, and bake in an oven for fifty mi-
nutes or an hour.
Note.—Rich puff paste [see recipe) may be substituted for the bread
as a lining to the dish.
\
!'


278 DAINTY DISHES FOR INDIAN TABLES.
49.—Currant Pudding.
Mix all the ingredients together in the order in which
iHgndimti. tlicy are given; beat well for ten
l/i lb. of currants (well washed . . . , .
and dried) minutes and boil in a basin well
J/ lb. of muisi sugar
'A >. ., flwir covered over and tied down for
J^ m ti beef suet
y, „ „ lemon (the drained three and a half hours. Serve
juice and grated |>cel)
» «?/?•, .„ with sweet sauce.
1 gill of miJk
50.— Sweet Sauce.
ingrtdUnti. Knead the butter with the
2 oz. of butter n . ., . ... ...
1 tabiesuonnfiii of baked flour flour; boil the milk and stir in
y2 of a pint of milk , , #
3 tabiespoonsfui of moUt sugar the butter; add the sugar, boil
for five minutes, and serve.
51.—Jam Pudding.
Make a paste as follows:—Boil the sugar and butter in the
ingrcdienti. milk; stir in the Oswego flour;
Yt of alb. of loaf sugar . . „ , . . ,
y,. ib. of fresh butter stir (off the fire) for ten minutes:
yt of a pin! of new milk
6 oz. of Oswego flour add the yolks well beaten, and
5 eggs
fc oz. of apricot jam last of all the whites beaten to a
* >i it greengage jam , _
firm froth. Divide the paste into
three parts; butter a mould and lay in the paste and the jam
in alternate layers; cover with writing paper spread with but-
ter, and steam over fast boiling water for three quarters of
an hour, or bake in a quick oven for three quarters of an
hour. Turn out carefully with sugar sifted over, or with
the following sauce in a tureen.
ingndienti 0/Sauce. Dissolve the sugar in the
3 oz. of loaf sugar t j 1 .11
1 gin of brandy brandy; beat the butter to a
3 oz. of butter .
cream; mix these together and
beat until smooth.


BOILED AND BAKED PUDDINGS. 279
52.—Boiled Jam Pudding ("Roley Poley.")
Make a paste with equal quantities of finely chopped beef
suet and sifted dry flour;* moisten with cold water and
knead to a firm paste; roll it out one-sixth of an inch
thick and spread it with jam, leaving a quarter of an inch
all round; brush the edge with water; roll the pudding
in the form of a bolster; press the edges to make them. ad-
here; roll it tightly in a cloth, tie both ends, put into fast
boiling water, and boil rapidly for two hours. Serve with
or without rich custard (see recipes) cold in a tureen.
53—Baked Jam Roll.
Put the milk and butter into a saucepan; place it over
ingredients. a siow firej and wllen nearly boll-
ix pint of new milk .. . ,, n r r
4 oz. of butter ing stir in the flour, sugar (in fine
6 ,, ,, sifted flour 1 \ 1 1 • 1 1
4 „ „ loaf sugar powder) and lemon-rind; when
The grated rind of 1 lemon . - ,
4 eggs well mixed, add the eggs, beaten,
Any kind of jam .
and stir till it becomes a paste;
turn it out on a paste board and let it get cold. Dredge it
with flour; roll it out a quarter of an inch thick. Spread
it with any kind of jam (or marmalade), roll it over in the
form of a bolster, and bake on a tin in a moderate oven for
20 or 25 minutes. Sift loaf sugar thickly over, and serve
either hot or cold and with or without custard.
54,—Potato Pudding.
Baket the potatoes, and as soon as they are done press
ingredients. them out of the skin that the
4 or s mealy potatoes , . ,
6 oz. of sifted loaf sugar steam may evaporate; when cold
1 he grated rind of a lemon . .
The strained juice of a lemon TUD them through a fine Sieve
* Or see recipes for suet crust.
t Or boil the potatoes very dry. {See recipes for mashed potatoes.


280 DAINTY DISHES FOR INDIAN TABLES.
ingredients 0/Potato Pudding, with a wooden spoon. Take SIX
2 table-spoonsful of brandy . . jJti_~
, gill of thick cream ounces of the potato and add tne
* res egKS other ingredients in the order in
which they are given, (the yolks and whites of the eggs beat-
en separately); beat for a quarter of an hour; butter a plain
mould; stick it with candied peel, cut in thin half circles;
put in the pudding and bake in a quick oven for three quar-
ters of an hour, turn out and serve immediately; or steam
over fast-boiling water for an hour. Serve with Brandy Cream
Sauce.
55.—Brandy Cream Sauce.
ingredients. Dissolve the sugar in the water;
t oz. of loaf sugar , .. ... . ,1 • 1 1
1 wine glassful of water boil till in a thick clear syrup;
1 gill of good thick cream . . T , . .
1 winegiassfui of brandy beat in the cream; add the
brandy by degrees. Serve over the pudding.
56.—Almond and Potato Pudding.
Blanch the almonds and boil them in the milk for
ingredients. twenty minutes, then pound them
J^ lb. of sweet almonds
H pint of new milk to a soft paste; dissolve the
yt lb. of fresh butter l '_
6 oz. of loaf sugar butter and sugar in the milk.
6 ,, ,, cold mealy potatoes °
The grated rind of a large Rub fa potatoes tO 3. fine
lemon r
Theiemonned ***""' * ^ powder, add to them all the
1eggasnutmeg'Erated other ingredients in the order
in which they are given (the yolks aud whites of the eggs
whipped separately ;) beat for twenty minutes; butter a tin
mould, put in the mixture, and bake in a quick oven for
forty minutes. Turn out carefully, and serve at once either
alone or with raspberry cream, or any of the sauces for
puddings. (Precipes.)


BOILED AND BAKED PUDDINGS.
281
ingredients.
14 oz. of mashed potatoes
4 ,, ,, butter
4 „ „ sugar
The grated rind of one lemon
1 pinch of salt
1 gill of cream
5 eggs (yolks and whites
beaten separately)
1 wineglassful of brandy
1 }£ oz. of candied peel
57.—A rich Potato Pudding.
Prepare the potatoes as for mashed potatoes (see recipe),
pass them through a fine sieve,
add the ingredients in the order
in which they are given; beat
well together for ten minutes;
butter a mould thickly; ornament
with thin slices of candied peel,
put in the pudding mixture, and bake in a moderate oven for
forty minutes. Pour a little clarified butter over the top,
sift plenty of white sugar over it, and serve with or without
any of the pudding sauces. (See recipes.)
58.—Potato Puffs.
Dissolve the butter and sugar in the milk; rub the po-
tatoes to a powder; mix these
together; add the lemon rind and
the yolks of the eggs; beat for
ten minutes; beat the whites to
a froth; add these; butter five
small tin moulds; put one-fifth of the mixture into each,
and bake in a quick oven for eighteen minutes. Sift sugar
over them, and serve at once.
Any kind of jelly or jam may be served with them.
56.—Hasty Puffs.
Put the milk, lemon-rind, and cinnamon into a saucepan
and boil up; stir in the flour
quickly; when well mixed add
the butter and sugar; when
nearly cold add the eggs, well
beaten. Take out the peel and
ingredients.
2 oz. of fresh butter
2 ,, ,, loaf sugar
1 wineglassful of milk
3 oz. of mealy potatoes (boiled)
The grated rind of a small le-
mon
3 fresh eggs
ingredients.
^ of a pint of new milk
The th1n rind of half a lemon
1 inch of cinnamon
3 oz. of flour
3 ,, ,, butter
3 tablespoonsful of sugar
3 eggs
K2


282 DAINTY DISHES FOR INDIAN TABLES.
cinnamon; beat for five minutes. Butter six small cups;
put one-sixth of the mixture into each, and bake in a quick
oven for ten or twelve minutes. Turn out and serve with
any kind of preserve round the dish.
60.—Puddings in Haste.
Equal quantities of bread-crumbs, beef suet, chopped, and
currants well washed, half the quantity of sugar, eggs and
milk. Mix all together and beat well. Dip some small
cloths in hot water; wring them dry ; dredge well with flour,
put a teacupful of the mixture into each, tie them up tight-
ly, put them into boiling water, and boil fast for twenty
minutes. Turn out carefully, sift powdered loaf sugar over,
and serve at once.
61.—German Puffs. -
Dissolve the butter in the milk; beat the eggs with the
ingredients. flour; add the milk and all the
2 oz. of fresh butter . ,. . , -
2 tabiespoonsfui of new milk other ingredients; butter four or
2 oz. of sifted sugar five small moulds; rather more
2 ,, ,, dried flour
than half fill them with the
mixture and bake in a quick oven for eighteen or twenty
minutes. Serve with the following sauce in the dish, or with
clarified sugar.
62.—Maraschino Syrup.
ingredients. Put the sugar, almonds, lemon-
3 oz. of loaf sugar . . , .
4 bitter almonds (blanched and peel, orange-juice, and water into
The thin rind of quarter lemon a SaUCepan; boil and skittl till
The strained juice of an orange . ...
1 winegiassfui of water quite bright and thick; strain, add
,, maraschino
the maraschino and serve.


BOILED AND BAKED PUDDINGS. 283
63.—Cup Pudding.
Beat the butter to a cream; add all the other ingredients
ingredients m tne order in which they are
3 or., of fresh butter ... • -,
3„ „ baked flour given; beat for ten minutes. But-
3 ,, „ sifted loaf su^ar
3„ „ currants or ra1sins ter six small moulds; three parts
3 tablespoonsful of cream
fill them, and bake in a quick
oven for twenty minutes; turn out and serve with Maras-
chino Syrup poured over them.
1
64.—Rice Apple Dumplings.
Peel and core the apples without dividing them; dip some
ingredients. small cloths in boiling water,
8 ozfoTrice dredge them thickly with flour,
spread the rice in six portions on the cloths; lay an apple
in the middle of each, tie up the cloths, and boil in boiling
water for half an hour. Turn out carefully, sift some brown
sugar over them, and serve at once. Or one large dumpling
may be made in the same way, but the apples must be quar-
tered. Some good custard may be served with these.
65.—Light Currant Dumplings.
The quantities given are for one dumpling and must be
ingredients. increased according to the num-
3 tablespoonsful of flour . .
2 . „ „ suet (finely ber required.
minced) . ,,.,,,.,• ,
j pinch of Fait Mix all the ingredients together
Some milk
1 dessertspoonful of currants and add as much milk an will
make a very thick batter. Tie the dumplings in well buttered
cloths and boil for an hour. Serve with Sweet Wine Sauce.
66.— Lemon Dumplings.
Mix the bread-crumbs, suet, flour, and lemon-rind well


284 DAINTY DISHES FOR INDIAN TABLES.
ingredient* 0/ Lemon Dumping,, together; add the eggs (well beat-
to oz. of fine bread-crumbs
M ib. of beef suet (chopped) en and strained), and the lemon-
1 large tablespoonflll of flour
The grated rind of 2 small lemons juice (strained.) Beat for five mi-
I he strained juice
4 oz. of pounded sugar nutes; divide into four equal
4 large eggs ...
portions ; tie in well floured cloths,
and boil one hour. Serve with the syrup of preserved ginger.
67.—Baked Apple Dumplings.
Make a paste with the suet, flour and salt, moistened
ingndiinti. -vvitJi enough water to make a
54 lb. of suet (chopped) - ,' . ., . . -
tf „ „ flour firm paste; divide it into five
\i saltspoonful of salt
5 apples parts; roll it out. Pare the ai>-
Some brown sugar
pies; scoop out the core; fill the
vacancy with sugar; lay each apple in its circle of paste;
cover them over, place them in a tin dish, and bake in a
moderate oven for three quarters of an hour. Sprinkle moist
sugar over, and serve at once.
Note.—These dumplings may lie glazed by sprinkling them with
sifted loaf sugar and holding a red hot salamander over them for a few
seconds.
68.—Apple and Plum Dumplings.
Slice the suet very fine; free it carefully from fibre and
ingrcdientt. mince it fine. Mix it well with
6 oi;0of °uet the flour, add the salt and as
l^ saltspoonful of salt , ......
ii pint of water much water as will make it into
8 or 10 apples , , .
y, oz. of fresh butter a firm paste. Roll it thin. Dip
The juice and grated rind of a'
lemon a cloth into hot water, wring it
5 oz. of sugar t t #
1 small sherryglass of white dry, shake it OUt, flour it thickl>>
wine J
and lay it in a basin. Press the
paste evenly into the basin upon the cloth, and fill it with
the apples pared and quartered. Add the sugar, butter,


{SOILED AND BAKED PUDDINGS. 285
lemon-rind and juice, and wine. Moisten the edges of the
paste, put on the paste-cover, press the edges well together,
and fold them over. Gather up the ends of the cloth, tie
it firmly close to the pudding, drop it into boiling water,
and boil for an hour and a quarter. When it is done lift it
out by twisting a fork into a corner of the cloth; turn it
gently into the dish in which it is to be served, and instantly
cut a small hole in the top or the dumpling will be heavy.
Nole.—Half a pot of apricot jam is a great addition, put in with
the fruit. Rhubarb dumplings are made in the same way.
69.—Paradise Pudding (Apples).
Mix all the ingredients in the order in which they are
ingredients. given, and beat with a wooden
6 apples .
>t lb of beef suet (chopped) spoon for ten minutes. Butter
J4" ,, ,, fine bread-crumbs .
8 oz. of moist sugar a basin, put in the mixture; tie
The grated rind of an orange
The strained juice a cloth over it, put it into fast
yk part of a nutmeg (grated)
4 fresh eggs boiling water and boil rapidly for
1 tablespoonful of rum ° L J
three hours; or bake in a moder-
ate oven for an hour and a half. Serve with the following
sauce.
70.—Apple Cream.
ingredients. Dissolve the jelly in the rum
2 tablespoonsful of apple jelly .
2 „ „ mm and beat it into the cream until
\i gill of thick cream
smooth. Serve over the pudding.
71.—Apple Pudding.
Peel and core the apples and cut them up small; put
18 a xJngredUnts- them into a stewpan which will
LASlVr„amon j«* hold them with the cinna-
2 cIoves mon, cloves, lemon peel, and


BOILED AND BAKED PUDDINGS. 287
firm froth; mix them with five dessertspoonsful of finely sifted
loaf sugar, stir it in very gently a quarter of an hour before the
pudding is done ; pile the froth on to the pudding, then put
it back to finish baking. This is an excellent way of using up
any white of eggs you may have over from other dishes.
74.—Brown Bread Pudding.
Mix all the ingredients in the order in which they are
ineredient*. given; beat for ten minutes; dip
H lb. of stale brown bread . , . . ...
8 oz. of salt a cloth into boiling water, wring
8 ,, ,, currants . 1 , • 1 • 1 1 -1n
3 „ „ sugar it out, dredge it th1ckly with flour;
% saitspoonfui of salt boil the pudding in the cloth for
^ of a small nutmeg
5 eggs three and a half hours. Serve with
The grated rind of one lemon
1 winegiassfui of brandy wine sauce made with port wine.
(See recipe.)
75.—A rich Bread Pudding.
Sweeten the milk with the sugar, add the salt, and pour it
ingredients. boiling on to the bread-crumbs;
4 S? of fine sugar add the butter and cover it with
6 oz.'offinebreadcrumbs a plate ; let the mixture stand half
4 ,, „ butter • ... ,.
6 eggs an hour; then stir in the eggs, well
% lb. of currants .
1 small glass of brandy beaten, the lemon-r1nd, currants
The grated rind of one lemon
and brandy; beat well; butter a
mould, put in the pudding (which should fill it), tie paper
and a cloth tightly over it, and boil for an hour and ten
minutes.
76.—A plain Bread Pudding.
Put any pieces of bread, crust and crumb, into a cool
ingredients. oven and dry these until hard,
% lb. of bread, powdered . 1111 1 1
H „ „ suet (finely chopped) but not baked brown ; pound them
5 tablespoonsful of moist sugar .... ,
H of a nutmeg, grated to fine dust; mix half a pound of


2«S DAINTY DISHES FOR INDIAN TABLES.
intredients o/^pjain Bread, this powder with all the other in-
% ib. of currants (or \i lb. of gredients (except the eggs) in the
Sultana raisins) . .
i pint of new milk order 1n which they are given;
3 eggs .
beat for ten minutes; beat the
eggs, add them to the pudding mixture ; beat for ten minutes
more. Butter a basin, pour in the pudding, tie it well over
with buttered paper and a cloth, and boil in plenty of fast
boiling water for four hours.
Note.—Half the quantities given will do for an ordinary sized pudding.
77.—Baked Bread Pudding, with Marmalade or
Jam.
Put any pieces of bread, crust and crumb, into a cool
ingredients. oven an{l fay ^^ },ard, Dut „ot
6 oz. of bread powder
4 tabiespoonsfui of brown sugar brown; pound them to fine dust
% of a lb of finely chopped suet
% „ „ nutmeg grated Mix six ounces of this with the
% „ ,, p1nt of new m1lk
I eggs , , sugar, suet and nutmeg. Pour
Some marmalade or jam °' °
the milk over this and beat the
mixture for ten minutes; beat the eggs, add them to the pud-
ding, beat ten minutes more. Butter a pie dish, put in a
layer of the pudding mixture half an inch thick, on that a
layer of marmalade, then a layer of pudding, another of jam,
and so on until the dish is full, finishing with pudding at the
top. Bake it in a slow oven for two hours.
78.—Baked Bread Pudding.
Boil the milk and pour it scalding on the bread-crumbs
ingredients. and butter, and let them stand till
6 oz. of bread ., . .. ...
1 „ „ butter well soaked; stir in the sugar, eggs
1 pint of milk .
3 oz of sugar (yolks and whites beaten separate-
5 yolks of eggs
3whites,, „ ly), orange peel, (sliced thin), and


BOILED AND BAKED PUDDINGS. 289
InsredienUofJBaked Bread nutmeg . let the mixture Stand Un-
» oz. of candied orange rind til nearly cold, then pour it into a
Y& of a nutmeg, grated
icing. pie dish. For the icing, beat the
3 tabiet^oonffui of sugar three whites to a fine froth, stir in
the sugar (pounded very fine) gently, pile it lightly on the top
of the pudding, and bake in a moderate oven for half an
hour. Serve at once.
79.—Plain Bread and Butter Pudding.
Sweeten the milk with the sugar; stir into it the eggs, well
insredknts. beaten; cut some slices of bread
i/4 pint of milk
4 oz. of sugar and butter, lay them in the dish
5 eggs . , , . ,
ji of a nutmeg, grated with currants scattered in between
3 ounces of currants
Some bread and butter untU it is full, pOUr in the CUStard,
and bake for about an hour. Lemon-rind grated may be
substituted for the nutmeg.
80.—Rich Bread and Butter Pudding.
Simmer the vanilla or lemon-rind for fifteen minutes, strain
„ ., Ien***mU- it, and pour in the cream; sweeten
}i st1ck of van1lla or the r1nd of
.a}ef°n ... 1t with the sugar and stir in the
1 p1nt of new m1lk ° **
yt „ ,, cream eggs while it is still hot; add the
4 oz. of sugar (1n lumps) '****** *"c
z Pfn8cSh(ofelL1taten) salt and brandy, stirring briskly
&SeM bu«edry the whil& Put t^ee layers of well
A «.' 0/ cSeTorange or bUttered sl'Ces of bread in a thiddy
lemon-nnd buttered pie dish ^ sprinkle ^
currants and candied peel between; pour over the eggs and
m1lk by degrees, letting the bread absorb one portion before
another is added. It should soak for about two hours before
be1ng baked. Then put it in a moderate oven for half an
hour, and serve.
L2


290 DAINTY DISHES FOR INDIAN TABLES.
81.—Common Batter Pudding.
Beat the yolks of the eggs thoroughly; mix them with the
ingredients. mH^; add the flour very ^fa
U pint of milk ally, beating the mixture well as
\i ib. of flour
each port1on is added to it, or it
will not be smooth. Whip the whites to a stiff froth, and
just before the pudding is put into the cloth stir them light-
ly in. Dip a pudding cloth in boiling water, wring it out,
flour it well, put in the pudding, leave it room to swell, tie
it securely, and put it immediately into fast boiling water.
Boil for one hour and ten minutes. Send it to table the
ins/ant it is ready, either with wine sauce (see recipe) or rasp-
berry vinegar heated.
82.—Baked Batter Pudding.
Mix the salt with the flour; whisk the eggs to a light
ingredients. both; strain them; add them to
1 sniaii saitspoonfui of salt the flour; beat the batter well
3 fresh eggs .
1 pint of new milk and add 1t to the milk very grad-
ually. Pour the mixture into a buttered dish, put it at
once into a brisk oven, and bake for three quarters of an
hour. Serve with stewed fruit or prunes.
Note.—The same mixture may be baked in buttered cups turned
out and served with sugar sifted thickly over them.
83.—Derbyshire Batter Pudding.
Mix the flour with the milk and boil it till it thickens.
ingredients. When qu;te cold add the butter,
2 lablespoonsful of flour
1 pint of new milk sugar, lemon-rind and eggs; beat
3 0z. of butter (beaten to a °°'
cream) well. Butter a dish, lay a thin
JS lb. of s1fted sugar J
The grated rind of 1 lemon ornamental layer of paste round


BOILED AND BAKED PUDDINGS. * igt
ingredUntSpOfJerlyshire Baiter the edg£, . when the pudding is
™:^^,^H^wdlmixed put it into the dish,
a little pastry, (see recipe) and bake it in a quick oven for
twenty minutes. Serve either hot or cold, with sifted sugar
on the top.
84.—Batter Fruit Pudding.
Butter a 1% pint basin thickly, and fill it nearly to the brim
some appiefofptr,; with the apples P^ed, cored, and
4taWesPoonsfuiofflour quartered, or with plums. Beat
M P^foflilk the eggs; mix them gradually
with the milk; stir in the flour
carefully by degrees, beating well. Pour the batter over
the fruit; tie a well floured cloth over the basin tightly, and
boil for 1% hours. Turn it into a hot dish when it is
done, and serve instantly.
85.—Yorkshire Pudding.
Whisk the eggs well; strain them; mix them gradually
ingredients. with the flour; then pour in by
I taWespoonsfui of flour degrees as much milk as will
1 saltspoonful of salt ,11 .
reduce the,batter to the consist-
ency of thick cream; beat for a quarter of an hour. Put
the tin in which the pudding is to be put under the joint
with which it is to be served for about a quarter of an hour;
when the batter is ready, pour it into the pan, watch it
carefully that it does not burn; it will take 1 }£ hours;
when it is half done cut it down the middle lengthwise and
each piece into four, and turn it so that it may be browned
on both sides. Serve with the meat.


S(j4 DAINTY btSHES FOR INDIAN TAfcLfcS.

86.—Family Yorkshire Pudding.
ingredients. Proceed exactly as in the pre-
i'A pmt of new milk . ceding recipe.
6 tablespoonsful of dried flour
1 saltspoonful of sale
87.—Baked Custard Pudding.
Beat the eggs and mix them with the milk; strain the
ingredients. mixture through a fine sieve and
1 quart of new milk . . . , ,
8 eggs sweeten 1t with the sugar; add
6 oz. of sugar , , , . -
1 pinch of salt the salt and pour it into a deep
Some grated lemon-rind or . .
nutmeg d1sh, grate the lemon-r1nd or
nutmeg over the top and bake it very slmvly in a gentle
oven from twenty to thirty minutes or longer if it is not
firm in the centre. If well made and slowly baked the
pudding will be quite smooth when cut, and there will be
no whey in the dish. The honey-combed appearance these
puddings so often have is due to their being subjected to
too great heat.
Note.—Instead of grated lemon-rind or nutmeg, sifted sugar may be
strewn over the top and burnt by a red-hot salamander being held over
it for a few minutes. This is a great improvement.
88.—A finer baked Custard.
Boil the milk, salt, lemon-rind and sugar gently together
ingredients. for fjve minutes. Beat the yolks
i*A pints of new milk .
yt saltspoonful of salt and wh1tes of the eggs and pour
The thin rind of a lemon .......
6 oz. of loaf sugar the m1lk boiling into them by
The yolks of 10 fresh eggs
The whites of 4 „ „ degrees, stirring all the time;
1 p1nt of good cream w *"
1 sherrygiass of brandy, or strain the mixture and add the
maraschino, or noyeau
cream; let it cool and then fla-
vour it with the brandy; line a pie dish with thin pastry


Soiled and baked buddings. 293
(see recipes); pour in the mixture and finish as in the pre-
ceding recipe. Serve with or without the syrup of pre-
served ginger, or with raspberry syrup heated.
89.—Boiled Custard Pudding.
Whisk the eggs well; put them into a pint pudding
ingredient*. Dasm ; fill up with milk: strain:
3 eggs . . 1 , „ .
1 pint of m1ik add the sugar and flavouring;
2 oz. of sugar °
20 drops of ^vanilla* pour it back into the basin, tie
* Or the sugar may be rasped it over with buttered paper and
on lemon-r1nd and then crushed * "fw «■■"
or dissolved in the milk. a cioth( and boil gently for half
an hour. Let it stand a few minutes, turn it out on a dish,
and serve either plain or with any of the pudding sauces
(see recipes), or some preserved fruit.
90.—Oswego Custard Pudding.
Mix the flour with a quarter of a pint of the milk; add
ingredient, the remainder of the mi,k bo;l.
2 large tablespoonsful of Os- .
,H pi„w.eogf°milkr lng' the sugar and lenion-rind;
Th^Elr, lemon stir til l nearly cold , add the eggs
2 cggs well beaten. Butter a dish, pour
in the pudding, and bake for twenty minutes, or boil in a
basin for half an hour.
91.—Boiled Rice Pudding, plain.
Wash the rice; boil it in three pints of water for one
Ingred«xU J, ^^ off fa
% lb. of nee
y , „ moist sugar the sugar, milk and egg into the
% p1nt of new m1lk ° °o "vw wl,v-
1 egs rice. Press it into a basin, tie
it over with a cloth, and boil for an hour.


BOILED AND BAKED PUDDINGS. 295
95.—Baked Rice Pudding without Eggs.
Wash the rice well; put it in a buttered pie dish with
ingredients. tne sugar and min-; grate a little
5 tablespoonsful of rice
4 „ ,, moist sugar nutmeg over them and bake in a
1 quart of new m1lk
Some nutmeg moderate oven for 2% hours.
96— Richer Rice Pudding.
Wash the rice very clean; pour the milk on to it and
ingredients. stew ft gently till it is tender;
4 oz. of rice
%% pint of new milk while it is still on the fire add
2 oz. of good butter
3 „ „ sugar the butter and sugar; take it
4 eggs °
The grated rind of half lemon 0ff the fire, and when it is cooled
add the eggs well whisked and the lemon-rind. Put the
pudding in a well buttered dish and bake in a gentle oven
for thirty or forty minutes.
97.—Rice Pudding Meringue.
Prepare the rice exactly as above leaving out the whites
of the eggs. Whisk the whites to a stiff froth, stir in lightly
five heaped tablespoonsful of finely powdered sugar; lay it
lightly on the top of the pudding, and bake 1 ^ hours in
a moderate oven.
98.—Ground Rice Pudding.
Mix the rice very smoothly with half pint of the milk;
Ingredients. boil the remainder of the milk
5 oz. of ground r1ce
1 ozUaof butter '"Uk Und St'r tne "Ce *nto lt , keep
^salts^onfuTof salt Stirring [t 0Ver a gentle fire for
2wHtSeS0f,:ggs ten minutes, and be careful it
The grated rind of'one lemon j, . • 1 0 .1 jj
1 cearetgiassfui of brandy does not stick to the pan; add
the butter, sugar and salt; stir for a few minutes, lift it off


BOILED AND BAKED PUDDINGS. 297
minutes. Serve immediately with loaf sugar sifted over. If
a red-hot salamander is held over each for a few minutes the
sugar will glaze into a rich crust.
101.—Gateau de Riz.
Wash and drain the rice; free it from discolored grains;
ingredients. put [t into the j^U- and place [t
7 oz. of rice
1 quart of milk near the fire to simmer very gent-
3 oz. of fresh butter
5 ,, „ lump sugar ly until tender, about three quar-
1 pinch of salt
The rind of one large lemon ters of an hour; add the butter,
6 eggs
2 oz. of clarified butter sugar, salt, and lemon r1nd, grat-
Some very fine bread-crumbs .
ed; simmer for about an hour
until the rice is swollen to the utmost and perfectly tender;
take it off the fire, let it cool, and stir in quickly by degrees,
the well beaten yolks of the eggs. Take a plain mould,
put in the butter and turn it round and round until each
part has received a coating of butter; turn it upside down
for a moment to let the superfluous butter drain off; throw
in the bread-crumbs and shake them entirely over the inside
of the mould; shake out those which do not stick. Whisk
the whites of the eggs to a stiff froth; stir them gently into
the rice; pour the mixture gently into the mould so as not
to displace the bread-crumbs; put into a moderate oven
instantly, and let it remain there an hour. It will, if proper-
ly baked, turn out quite brown and firm and looking like a
cake. But a hot oven will cause it to break and look un-
sightly.
It is a great improvement to pour some clear apple,
quince, or stawberry jelly (melted) over the rice-cake when
it is served.
M3


BOILED AXD BAKED PUDDINGS. $9$
sufficiently soft to be easily crushed with a spoon. Butter a
tin mould thickly; crush the rice to a smooth paste and
pour the mixture into the mould; press it in carefully;
smooth the surface and let it stand until cold; dip the
mould into hot water, turn out the rice; reverse it again on
another dish and with the point of a knife mark round a
circular rim about one inch from the edge; brush some
clarified butter over the pudding and put into a brisk oven;
when it is of a light golden-brown color all over, draw it out,
raise the cover carefully where you marked it, scoop out the
rice from the inside, leaving only a crust of about one inch
thick in every part, and pour into it some preserved fruit
(plums, apricots or peaches). Serve with or without whipped
cream on a separate dish.
104.—Macaroni Pudding.
Break the macaroni into one inch lengths, soak it in the
ingredients milk for tw0 hours; put it on the
.;! ph'1t" 0™milk"1 fire in the milk and simmer gently
3 "' ° 6ug5ar u"er for 1 y2 hours; stir in the butter
3 eggs and sugar ; take it off the fire, and
when it is a little cool, beat up the eggs and stir, them in.
Butter a pie dish ; put in the pudding; grate a little nutmeg
over the top, and bake in a moderate oven for three quarters
of an hour.
JV0fe.—The macaroni may be flavored either with vanilla or lemon•
peel and the pie-dish may be lined with puff paste.
105.—Baked Tapioca Pudding.
Simmer the tapioca and lemon-rind in the milk for 1^


300 DAINTY DISHES FOR INDIAN TABLES.
ingredients of Baktd Tapioca hours ; stir in the sugar; let it get
Pudding. ' °
3 tabiespoonsfui of tapioca cold; take out the peel; add the
The thill rind of a lemon * . .
i'A pints of new milk eggs, well-beaten; beat ten mi-
% lb. of sugar . . . ,
3 esgs nutes; butter a pie dish (line the
• Twenty drop of vanilla may be edge with paste if preferred); put
substituted for the lemon-rind °
in the pudding, and bake in a
quick oven for half an hour.
106.—Boiled Tapioca Pudding.
Boil the tapioca gently in the milk for two hours; add the
ingredients. butter, sugar, and ratafia cakes;
4 oz. of tapioca , 1. r • .
i% pints of milk beat well for ten minutes; beat
2 oz. of fresh butter, or half a . ......
gill of thick cream the eggs, stir them in briskly ;but-
4 oz. of loaf sugar .
i „ „ ratafia cakes ter a mould; pour in the pudding;
5 eSSs
tie over with writing paper spread
with butter, and a floured cloth, and steam over boiling water
for i yz hours. Turn out carefully and serve with raspberry
syrup warmed and poured over, or serve cold with custard or
whipped cream.
Note.—If the whites ace whipped separately and stirred into the
pudding just before putting St in the shape or basin it will be found to
make it lighter.
107.—Semolina Pudding.
Blanch and pound the almonds to a soft paste ; put them
ingredients. mt0 a saucepan with the semolina,
1 oz. of sweet almonds
6 bitter almonds sugar and milk ; boil gently, stir-
6 oz. of semolina
5 „ „ loaf sugar ring constantly for three quarters
1 pint of new milk
2 oz. of butter of an hour; add the butter; stir
5 eggs
off the fire for ten minutes; beat
the yolks of the eggs, stir them in; butter a mould; beat


J62 bAlNfy DISHES FOR INDIAN TABLES.
Ingredientsof French Semolina lialf an nour . brinR it slmuly to a
t quart of new milk boil; simmer it for five minutes;
The thin rind of one fresh ,
lemon take out the lemon-rind. Put in
5 oz. of semolina . .
4 „ „ suRar the semolina stirrin" gently all the
3 „ ,, butter ° B'
1 pinch of salt time : boil gently for ten minutes;
4 bitter almonds, blanched and
pounded stir in the sugar, butter and salt;
boil for three minutes, stirring constantly; take it off the
fire, and when it is cool stir in the yolks of the eggs well
beaten; add the pounded almonds mixed with a teaspoonful
of sugar; prepare a mould as for gateau de riz (see recipes);
beat the whites of the eggs to a stiff froth; stir in gently; pour
the pudding into the mould, and bake in a very gentle oven
for 1 y^ hours.
1n.—Soojee Pudding.
Boil the milk and drop the soojee into it gradually, stir-
ingredunts. r
„ we11 a1l the time, s0 tl1at tr,e
4 oz. of soojee . , . . -
1 m pints of new milk mixture may be smooth ; stir for
3J4 oz. of sugar, pounded
2 „ ,, butter about ten minutes ; add the but-
The nnd of one lemon, grated
5 eggs ter, sugar, lemon-rind; beat the
eggs well; take the mixture off the fire, and when it is cooler
but still warm stir in the eggs; pour it into a buttered dish;
bake half an hour in a moderate oven.
112.—Soojee, Semolina, or Vermicelli Pudding
with Apples.
Boil the milk, and proceed exactly as above; when they
hmn-dUnts. are in the pudding-dish cover the
1 quart of milk . , . - -
2 oz. of butter top over with apples pared, cored,
4 ,, „ sugar, pounded .
The grated rind of one lemon and quartered \ press them into
the pudding mixture, they will at once rise to the surface


BOILED AND BAKED PUDDINGS. 303
again; place the dish in a gentle oven for three quarters of
an hour, or until the fruit is quite tender.
113—.Sago Pudding.
Is prepared in the same way as Tapioca and Semolina
Pudding.
114.—Rusk Pudding.
Simmer the lemon-rind with the milk and sugar beside
ingredients. tne flre for a quarter 0f an Jj0ur .
2 rusks
I e?g beat the egg; butter a tart dish:
% p1nt of m1lk'
6 lumps of sugar lay in the rusks: take the lemon-
1 l1e r1nd of one lemon
some jam or jeiiy peel out of the milk, pour it on
the egg, beating briskly; pour the mixture over the rusk,
and bake slowly for an hour. Turn it out on a dish; put
a couple of dessertspoonsful of jam or jelly in a teacup in
boiling water ; when it melts pour it over the pudding.
115.—Biscuit Pudding.
Soak the biscuit in the milk; when quite soft beat them
ingredients. Up quite sm0oth; add the sugar,
,x oz. of Huntley and Palmer's
Lunch biscuits eggs (well beaten), lemon-peel,
J£ pint of milk ,
2 oz. of lump sugar, pounded and salt. Butter a bas1n; put
The rind of half lemon, grated in the pudding; tie it Over with
j pinch of salt 1 °'
buttered paper, and steam for an
hour. If the pudding is to be baked one egg may be
ingredients of Sauce. omitted. Serve with the follow-
1 ounce of lump sugar . . .
X of a pint of water ing sauce. Boil the sugar in the
The juice of one lemon '...... . . .
1 tabiespoonfui of sherry water till it begins to thicken;
add the lemon-juice; boil five minutes more; add the
sherry, and serve.


304 DAINTY DISHES FOR INDIAN TABLES.
116.—Crumb Pudding.
Boil the bread-crumbs with the milk; add the sugar and
increments. vanilla; when it is quite smooth
2 oz. of bread-crumbs
yt of a pint of milk and thick add the yolks of the
2 oz. of sugar'
20 drops of essence of vanilla eggs well beaten; butter a tart
2 eggs""
Home strawberry jam dish, put in the mixture, and
1 teaspoonful of s1fted sugar l'
bake slmvly for three quarters of
an hour; spread a layer of strawberry jam over the top;
beat the whites of the eggs to a stiff forth, stir in the sugar
lightly and pile this over the pudding; dip a knife in boil-
ing water, smooth the whites over with it, put the pudding
back into the oven, and bake till it is a golden-brown.
Serve at once.
117.—Indian Corn Flour Pudding.
This is not "cornflour " as usually sold, but is the flour of
ingredients. maize finely ground, and is an
2 oz. of Indian Corn flour . .
a pint of milk excellent article of diet. Mix the
20 drops of vanilla
2 oz. of sugar corn flour with a quarter of a
1 egg
pint of the milk; boil the re-
mainder of the milk with the sugar and vanilla and pour it
on to the flour; put it into a clean stewpan and stir over the
fire until it becomes quite thick; beat the egg; stir it in;
butter a tart dish; put in the mixture, and bake very slowly
for three quarters of an hour.
118.—Oatmeal Pudding.
Mix the oatmeal with a quarter of a pint of the milk:
ingredients. boil the remainder of the milk
yt pints of millf and add it to the oatmeal; stir in
2 oz. of sugar . . . . 1 #»
2 „ „ sifted bread-crumbs the surar and stir over the fire


BOILED AND BAKED PUDDINGS. 305
ingredients*/Oatmealp,m;„g for ten minutes; add the bread- /
1 oz of suet, shredded t . . . **/',
= eggs crumbs: stir the mixture till it is /
20 drops of van1lla, or the grated
nnd of half lemon stiff; add the suet; beat the eggs,
stir them in; add the flavouring. Butter a dish, put in the
pudding, and bake slowly for an hour.
N2



SWEET DISHES OR ENTREMETS.
1.—Italian Sweetmeat.
Put the sugar into a saucepan with the water and boil
ingredients,
6 oz. of mixed canA
died peel
All cut
pine apple, I shreds
z oz. of angelica, )
m lb. of sweet al-) Blanched &
monds > pounded to
12 bitter almonds- ) a paste
16 new laid eggs, (stirred), not
beaten, and strained
1% lbs. of loaf sugar
% pint of water
3 tablespoonsful of orange water
2 tablespoonsful of brandy
fast, skimming constantly for ten
minutes; add the orange flower
water and boil five minutes more.
Pour off a quarter into a basin
to get cold. Take a small tin
funnel through which a pea will
just pass; hold it over the boiling
sugar and drop the strained yolks
of the eggs through so as to form small balls; as they set in
the sugar take them out and drain on a sieve. When the
egg is all prepared, stir the almonds into the sugar and sim-
mer till it forms a soft paste; add the brandy and pass
through a sieve. Butter a pie dish, put in the almond paste,
candied fruit and egg balls in layers. Beat the whites of
five eggs and stir into the clarified sugar; beat to a froth and
pour it over the whole; bake in a quick oven for eighteen
minutes. Turn out carefully and serve cold.
2.—Russian Pudding.
Put the cream, sugar, and ratafia essence into a bowl and
ingredients. stir one way until the mixture
\ ?abie°poConsfUi of sugar thickens. Butter a plain round


SWEET DISHES OR ENTREMETS.
307
Ingredients of Russian Pudding.
1 tablespoonful- of ratafia es-
sence (vanilla or almond
may be substituted)
12 finger biscuits (or slices of
sponge cake)
Macaroons
Raspberry or strawberry jam
mould and line it throughtout
with sponge cake. Pour in some
of the thickened cream, an inch
in depth, then put in a layer of
macaroons and a layer of jam,
then add another layer of cream, another layer of macaroons
and jam, and so on until the shape is filled. Let it stand
until wanted, dip the mould in hot water for a second, then
turn it out and serve.
3.—Gateau a la Creme.
Beat the butter to a cream; stir in the sugar very gradu-
ally; when well mixed, beat the
yolk and stir it in; add the cof-
fee drop by drop, beating all the
time with a wooden spoon. The
mixture should have the appear-
ance of Mayonnaise sauce. Cut the cake across in slices;
lay a slice in the dish, then a layer of cream, and so on till
it is finished. Cover with the cream, and serve.
4.—Nesselrode Pudding.
Put the isinglass, sugar, vanilla and milk into an ena-
melled saucepan; boil gently for
ten minutes. Beat the yolks of
the eggs and stir into the milk
while hot but not boiling; stir
over the fire till at boiling heat;
strain into a basin. Put the fruits
into a small bowl and pour over
^the curacao; let it stand half an
hour. Beat the cream to a froth;
ingredients.
A rice, sponge, or cornflour
cake
4 oz. of butter
4. „ ,, finely powdered sugar
The yolk of one egg
3 teaspoonsful of essence of
coffee
ingredients.
1 oz. of good isinglass
5 ,, ,, loaf sugar
2 inches of stick vanilla
1 pint of new milk
6 fresh eg1rs
4 oz. of preserved pine-
apple
1 oz. of angelica
2 ,, ,, candied apri-
f.
cots
2 oz. of cherries
2 ,, „ orange peel,
1 ... .. ginger
1 wineglassful of curacao or
brandy
x pint of very thick cream
M.J3


308 DAINTY DISHES FOR INDIAN TABLES.
stir it into the custard when nearly cold; put in the fruit,
and stir the mixture rapidly for five minutes. Rinse a mould
in cold water; pour in the pudding and place it in a pan on,
or surrounded by, rough ice; stir it till it begins to set, to
prevent the fruit from sinking to the bottom. Let it remain
till quite firm, turn it out in a dish, and serve at once.
Note.—This is a very large pudding, and half the quantity will suffice
for a small dinner.
5.—Tipsy Cake, or Trifle.
Cut the cake into five slices; put the top slice aside;
ingredients. spread the other four with jam;
A 1 lb. sponge cake one day old
X lb. of greengage i put two ounces of the sugar into
% „ „ raspberry Hams
V „ „ apricot ) the wine; add the spirits to it;
J< ,, ,, orange marmalade
X p1nt of Madeira or sherry lay tne ratafiaS in 3. fflass dish,
1 w1neglassful of brandy' °
I ", "g^erwine and on them the bottom slice of
5 oz. of'ioaf sugacrurasa0 the cake J pour over one-sixth of
1 pTnthofSneSwmiik the wine mixture; do this till the
X pint of Devonshire cream ..... ,
5 oz. of blanched sweet almonds Cake IS bUllt Up; OVer the top
1 „ ,, ratafias . .
Some essence of vanilla pour the remainder; baste it fre-
quently till the wine is absorbed. Make custard as fol-
lows:—
Boil three ounces of sugar in the milk; beat the
eggs; add the milk while hot but not boiling; stir over
a slow fire till it thickens (about five minutes); stir in
the cream; let it get quite cold; add thirty drops of the
essence of vanilla; cut the almonds into pointed pieces,
stick over the top of the cake tastefully with them; pour
half of the custard over three hours before serving; and the
remainder at the last moment.
Note.— This Trifle takes about eight hours to make.


SWEET DISHES OR ENTREMETS. 309
6.—Swiss Trifle.
Put the lemon-rind and cinnamon into three quarters of a
ingredients. pint of the cream, and stand it
1 pint of rich cream 7.7.1 r r 1 1 r 1
6 oz. of lump sugar beside the fire for half an hour;
The rind of one lemon . ....
. inch of cinnamon strain it; sweeten it with the sugar;
4 teaspoonsful of fine flour
The juice of two lemons place it over the fire in a very clean
4 oz. of macaroons
1 '4 ,1 ,. candied citron saucepan; mix the quarter of a
pint of cream reserved for the purpose into a smooth batter
with the flour; when the cream on the fire boils add this
batter to it; simmer three or four minutes, and stir gently
without ceasing; pour it out, and when it is quite cold add
the strained lemon-juice by degrees. Cover the bottom of a
glass dish with a portion of the macaroons, pour in part of
the cream, lay in the remainder of the macaroons, add the rest
of the cream, and ornament with the candied citron cut thin.
Note.—This dish should be made twelve hours before it is wanted.
7.—Tipsy Cake.
Soak the cake in as much wine as it will absorb; blanch
ingredients. the almonds ; cut them into spikes,
A Sponge or Savoy cake , . , , . . .
Some brandy or white wine and StlCK the Cake all Over W1th
Some blanched almonds
Some rich custard {see recipe) them. Pour the CUStard (cold)
round it and serve.
8.—Chantilly Basket filled with Whipped Cream
and fresh Strawberries.
Take a mould of any sort to form a basket in; stick it
ingred1ents. a[l over witn macaroonS held to-
Some macaroons
Some barley sugar gether with melted barley sugar.
Whipped cream
strawberry syrup Take it out of the mould and
Fresh strawberries
keep it in a dry place until want-


310 DAINTY DISHES FOR INDIAN TABLES.
ed; whip some cream with the syrup; fill the basket with
it and stick fine ripe strawberries over it. It must not be
filled until just before it is served.
9.—Charlotte Russe.
Beat the yolks of the eggs and strain them into half-pint
IngredUnU. 0f the cream . put th;s int0 an
5 yolks of eggs
1Vt p1nt of good cream enamelled saucepan and stir over
5 oz. of loaf sugar
m „ „ the best isinglass a slow fire till it begins to thicken
~/n p1nt of good m1lk °
2 n1Zch0efsSofevani'rndS but n0t to hol]' Tum lt mt0 a
Some Savoy (finger) biscuits fjasin to get quite cold Dissolve
the sugar and isinglass in the milk; blanch and pound the
almonds; add them and the vanilla to the milk; boil slowly
for twelve minutes, rub through a sieve and stir into the eggs
while warm; whip the cieam, add it to the rest, and stir till
it begins to thicken. Trim off the ends of the biscuits; rub
a plain quart mould with fresh butter; stick the biscuits round
in an upright position close to each other so as to form a wall
(the flat side of the biscuits inside); imbed the mould in a
rough ice, pour in the cream, cover it over, and let it remain
till quite firmly set. When about to serve, dip the mould in
hot water, wipe off the droppings, and turn out carefully.
Note—Coffee, strawberry, apricot or chocolate cream (sec recii■o)
may be substituted for the above for variety.
10.—Nougat of Almonds.
Scald and blanch the almonds; remove the skin; wash
invtdienis. them and dry them on a napkin;
2 Its. of Jordan almonds . . . . . . ..
1 „ „ sifted sugar split each almond 1n half; place
them on a baking sheet, and put them in an oven to acquire
a very pale fawn color. While they are being colored, put


SWEET DISHES OR ENTREMETS. 311
the sugar in a small saucepan and stir it over a slow fire till
it melts, stirring it with a wooden spoon. As soon as it is
entirely dissolved and begins to bubble, throw in the al-
monds and mix them gently with the sugar, taking care not
to break them. Rub a mould carefully with oil, set it to
drain on a plate, and with an oiled lemon spread it out very
quickly and press it into the mould. When it is set and
cool, turn it out on a napkin.
11.—Parisian Nougats.
Scald the pistachios; remove the skins; rub them gently
ingredients. with a napkin to dry them; split
8 oz. of pistachio kernels . . , . . , ,
4 „ „ sugar each kernel 1n halves; put them
1 stick of vanilla . -
1 teaspoonfui of cochineal to dry on a baking sheet; pound
the vanilla with one ounce of the sugar; sift it and put it
with the remainder of the sugar in a small saucepan; stir
over the fire with a wooden spoon until the sugar is entirely
melted, and as soon as it begins to bubble on the surface
add the pistachios; instantly and carefully mix the whole
together, taking care not to bruise the pistachios. Oil a
baking sheet, spread out the nougat on it in the form of a
square about one-eighth of an inch thick; sprinkle it with
some roughly broken sugar; before it becomes cold divide
it into two bands, and cut these again into a dozen small
oblong nougats; pile them up on a napkin, and serve.
12.—Apple Marmalade.
Peel, core, and quarter the apples. Take three pounds
ingredients. and put them in a stewpan with
6 o^e of butter the butter, sugar and lemon-juice;
M of a lb of moist sugar
The strained juice of one lemon stew over a gentle fire until they


312 DAINTY DISHES FOR INDIAN TABLES.
form a rich dry dark brown marmalade. Stir constantly to
keep it from burning.
Note.—Two or three quinces will be found a great addition to this.
13.—Charlotte of Apples.
Butter a plain mould ; cut some slices of bread a quarter
1ngredients. of . an inch thick; cut out one
Apple marmalade (see recipe) . - . .
Some stale bread slice the size of the bottom of the
Some clarified butter
some apricot or quince jam mould and the remainder into long
strips like finger biscuits; lay these on a dish ; pour over the
clarified butter, and when they are well saturated line the
mould with them ; fill the mould with the apple marmalade
press it in ; cover over with a dish, and bake in a quick oven
for three quarters of an hour. Turn out carefully and serve
at once either plain or with apricot or quince jam poured
round the base, or melted jelly poured over it. Whipped or
thick Devonshire cream served in a separate dish is a great
improvement to this delicious dish.
Note.—Greengages or apricots boiled to a rich jam with equal weight
of loaf sugar may be used instead of apple marmalade.
14.—Apple Hedgehog.
When the marmalade is ready add one ounce of isinglass
ingredients. dissolved in two tablespoonsful of
Some apple marmalade {see . ,
recipe) boiling water; rub a mould with
Some blanched almonds
some whipped cream or custard sweet almond oil, put in the mar-
malade, and let it stand in a cool place until firmly set. Cut
the blanched almonds into spikes lengthwise and stick the
apple mould all over with these till it looks like a hedgehog.
Serve with whipped cream or custard in a separate dish.


314 DAINTY DISHES FOR INDIAN TABLES.
ingredients of jam charlotte. them to fit into a circular mould;
Some stale bread . , * ... ... .
6 oz. of butter lay them on a d1sh; dissolve the
Any kind of jam
some sifted loaf sugar butter; pour it over the bread,
2 oz. of sweet almonds (blanch.
ed and chopped) put it in the oven for ten minutes;
when the butter is all absorbed and the bread cold, spread
each slice a quarter of an inch thick with jam, and over that
sprinkle one teaspoonful of sifted sugar; butter a plain
circular mould; strew it with the chopped almonds; lay
in the bread and jam; place a dish over and bake in a
quick oven for half an hour. Turn out carefully, and serve
with or without three quarters of a pint of thick cream or
rich custard poured over.
19.—Charlotte a la Parisienne.
Cut the Sponge Cake into horizontal slices half an inch
ingredients. thick. spread each slice thickly
A Sponge or Rice cake
3 eggs vvith jam: replace the sl1ces into
4 oz. of fine pounded sugar
1 dessertspoonful of strained trieir original form; beat the
lemon-juice o'
eggs to a stiff froth; stir in the
sugar, add the strained lemon-juice. Cover the cake with
this icing and spread it equally over; put it into a very
gentle oven to dry. Sift some sugar over it, and serve.
20.—Gertrude a la Creme.
Slice the cake as above and take a round out of the centre
ingredients. 0f each piece with the cutter; pile
A Sponge or Rice-cake .. .. . . . . . . -
3 eggs the slices in their original form,
4 oz. of fine pounded sugar . . ....
1 dessertspoonful of strained ice the outside with icing prepar-
lemon-juice
K pint of cream ed as in the preceding recipe;
put it into the oven to dry. Just before serving fill the centre


SWEET DISHES OR ENTREMETS.
315
with cream whipped with raspberry or strawberry syrup, or
else with coffee or chocolate.
21.—Rhubarb Mould.
Skin the rhubarb and cut it into small pieces; weigh after
ingredients.
1 quart measure of rhubarb
1J^ lbs. of sugar
The grated rind of half lemon
The strained juice of ,, ,,
12 bitter almonds, blanched
and chopped
1 oz. of isinglass
Some Devonshire cream (sec
recipes.) „
it is skinned and cut; put it into
a stewpan with the sugar, lemon-
rind and juice, and almonds; boil
fast; skim and stir till it becomes
a rich marmalade. Dissolve the
isinglass in two tablespoonsful of
boiling water; add this to the marmalade. Rub a mould
with sweet almond oil; put in the fruit and stand in a cool
place, or on ice, till it is firmly set. Turn out and serve
with Devonshire cream round it.
22.—Greengage Mould.
Follow the preceding recipe, using three pints of green-
gages instead of the rhubarb, and the kernels blanched in-
stead of the almonds.
23.—Apple Mould.
Peel, core, and cut up twelve good cooking apples; add
the sugar, isinglass, lemon-rind,
juice and rum. Boil in a stew-
pan until it is a rich jam; rub
through a wire sieve; rub the
mould slightly with salad oil or
dissolved butter; press in the apple, smooth over the bottom
with a knife and let it stand in a cool place or on ice till
quite firm. Turn out carefully, and serve with good custard,
(see recipe) or whipped cream.
ingredients.
12 apples
yx lb. of loaf sugar
^,a
J^ oz. of isinglass
1 g«
a£
The grated rind of one
lemon
>,* «
The strained juice of
1 et'o
one lemon
J*
1 sherryglass of rum


316 DAINTY DISHES FOR INDIAN TABLES.
24.—Spongecakes with Apple Snow.
Put the cakes in a glass dish; stir the flavoring into
ingredients. the cream; pour it over the
5i of""pinTof cream cakes and let them soak for two
2 tablespoonsful of brandy, , . , -
curacao or rum, or 20 drops or three hours. Roast the apples
of essence of vanilla .... - „
s large apples till quite soft; take on the skin
y lb. of s1fted loaf sugar
The strained juke of a lemon and core, and add to half a
The wh1tes of two eggs
pound of the pulp the sugar,
lemon-juice and eggs. Beat with a whisk until in a snow
like forth. Place it on the cakes, and serve.
25.—Vol-au-vent of Fruit.
Prepare a vol-au-vent according to the recipe, (see page 237)
and fill it at the moment of serving with either greengages, apri-
cots, plums or peaches prepared as for compotes. Pour the
syrup over and serve with thick whipped cream piled on
the top. This dish may be iced end is very delicious.
26.—Rosengrotze.
Boil the sago in the milk until it is a jelly; stir in the
Ingredients. red current jeHy . stram through
1 teacupful of sago
1 quart of milk a tammy sieve into a mould
1 pot of red currant jelly
% pint of thick cream (slightly oiled); leave it to set
Serve with whipped cream round the bottom of the dish.
Note.—Oranges may be used instead of the jelly; the juice of six
nd the rind of one, sweetened to taste.
27.—Meringues.
Whisk the whites of the eggs to a very firm froth; stir
ingredients. in the SUgar carefully dried and
6 whites of very fresh eggs
H ib. of fine loaf sugar sifted. Have ready some strips
oi thick foolscap paper about two inches wide; lay them


SWEET bISHES OR ENTREMETS. 317
side by side on a thick wooden board; take a tablespoon
and gather it nearly full of the meringue by working it up
the side of the bowl in the form of an egg; drop this slop-
ingly on to the bands of paper, at the same time drawing
the spoon sharply round the edge of the meringue to give
it the smooth rounded look of an egg. Continue this
process as quickly as possible till all the egg is used up;
strew some coarsely-sifted sugar over them, and allow it to
remain three minutes; then lift up the end of one of the
strips of paper, shake off the superfluous sugar, lay the
band down again, and continue the process till all are done.
Bake in a moderate oven for twenty or thirty minutes, or
till they are colored a light brown and are firm to the touch.
Take them out; dip a knife in boiling water and with it
remove the meringues from the paper; scoop out the soft
insides with a desertspoon and put them on a sieve in the
oven for a few minutes to dry, the moist sides uppermost.
When they are dry they are ready, and must be kept in a
dry place on a sieve till wanted. They may be filled with
jelly or whipped cream (flavored either with vanilla, or
strawberry, or raspberry syrup), or with iced cream.
28.—Snow Balls with Custard.
Beat the whites of the eggs to a stiff froth; add one
ingredients. dessertspoonful of sugar; put the
4 fresh eggs ... .
3 dessertspoonsiui of f1nely milk 1nto a clean stewpan, add
powdered loaf sugar
j< pint of new milk the flavouring and the remainder
20 drops of vanilla or other
flavouring of the sugar; put it over a gentle
heat, and when it boils take a tablespoonful of the white of
egg and drop it in the form of an egg into the milk; do this
till all the egg is used up; let the balls simmer for four


31 8 DAINTY DISHES FOR INDIAN TABLES.
minutes, then drain on a sieve in a dry place. Beat the
yolks of the eggs, add them to the milk, and stir over a
slow fire till it thickens and becomes like rich cream; strain
it into a glass dish, and when it is quite cold lay in the
balls carefully and send to table.
29.—Chocolate Custards.
Dissolve the chocolate in the water beside the fire; then
ingredients. boil till it is perfectly smooth;
2 oz. of chocolate - , .,. . . ... tl
'A pint of water flavour the milk with vanilla, add
1 „ ,, new milk .
20 drops of vanilla it to the chocolate, sweeten with
S eggs
3 oz. of sugar the sugar, and when it boils stir
J£ pint of cream
in the yolks of the eggs well
beaten and strained. Put this custard into a jar or jug; set
it in a pan of boiling water and stir without ceasing till it is
thick; stir in the cream carefully. When it is cold pour it
into a glass dish or into custard cups and serve with sponge
or rice cake.
30.—Currant Custard.
Boil the sugar in the currant-juice for three minutes; take
increments. 0ff the scum . beat the eggs well;
1 pint of currant-juice . . . . ...
10 oz. of sugar pour the juice, boiling, on to
8 egs^s
\i p.nt of cream them; put the custard into a jug
2 tablespoonsful of lemon-juice
or jar in a pan of boiling water,
and stir carefully till it is thick; pour it out, stir till nearly-
cold, add the cream and lemon-juice,
Apple, strawberry, and quince custards are made in the
same way.
31.—Duke's Custard.
Drain the cherries from their juice and roll them in sifted


SWEET DISHES OR ENTREMETS. 319
ingredients of Duke's Custard. sugar; cover the bottom of a
V. pint of brandied morella . ,. . . . . , . , a,
cherries glass dish thickly with them ; pour
1U pints of rich cold custard (see .
recipe) the custard over them; garnish
% pint of thick cream
1 winegiassfui of brandy the edge with macaroons or
3 oz. of sugar
The juice of half a large lemon Naples biscuits: whip the cream
20 drops of cochineal
with the lemon-juice, brandy and
cochineal, pile it on the custard, and serve.
32•^Buttered Apples.
Pare the apples and core them without piercing them or
ingredients. dividing them; fill their cavities
6 oz. of fresh butter with the butter; put the remain-
6 to 8 oz. of sugar t
1 teaspoonfui of cinnamon der of the butter, cut small, 1nto
Some apricot jam
a stewpan which will just hold the
apples in a single layer; place them in, close together, and
stew them as gently as possible, turning them occasionally
ill they are almost tender enough to serve; strew the sugar
on them, add the cinnamon, shake these well among the
fruit, and stew for a few minutes longer. Take out the fruit,
arrange it on a hot dish; put into each apple as much apri-
cot jam as it will hold and lay a small quantity on the top;
pour the syrup from the pan round but not over the apples,
and serve at once with or without whipped cream.
33.—Stewed Apples or Pears.
Pare them carefully and scoop out the core without
ingredients. breaking them; throw them into
6 apples .
1o drops of cochineal a basin of cold water as you do
1 clove
, inch of cinnamon them; take a shallow pan in
The thin rind of half a lemon
The strained juice of half lemon which they can lie in one layer
1 wineglass of wh1skey
without touching each other, put


320 DAINTV DISHES FOR INDIAN TABLES.
in enough water to cover them half-way up, with the cochi-
neal, clove, cinnamon, lemon-rind, and juice. Boil them
uncovered and watch carefully so as to turn them when the
lower side is done. When they are quite tender take them
out. Drain the water in which they were boiled through
a sieve, add loaf sugar to it in the proportion of one pound
to one pint; add the whiskey; simmer gently until in a
very thick syrup; place the apples in a glass dish, put a
morella cherry on the top of each, pour the syrup round
(not over), and serve with Devonshire cream in a separate
dish.
34.—Rice and Almond Mould.
Blanch the almonds and pound them to a soft paste;
Ingredients. wash the rjce . put tllern jnt0 a
2 07. of sweet almonds
6 bitter almonds saucepan with the sugar and
6 ox. of rice
6 » ,. sugar milk, and simmer till perfectly
1 quart of milk
yt pint of thick cream tender (about 1 % hours); dip a
mould into cold water, press in the rice, and let it stand in
a cold place or on ice for four or five hours. Turn out
carefully, and serve with stewed prunes or other fruit; pour
the cream over it, and serve.
35— Lemon Rice Mould.
Wash the rice and boil it in the milk with the sugar and
ingredients. lemon-rind till tender (about
6 02. of rice ,
1 quart of milk i V hours). Dip a mould in
6 oz. of sugar
The grated rind of two lemons cold water, press in the rice, and
Lemon marmalade
y> pint of thick cream iet it stand in a cold place for
four hours. Serve with lemon marmalade round and the
cream poured over.


3^4 DAINTV DISHES FOR INDIAN TABLES.
minutes; add the whites; beat five minutes more; make
up into balls the size of walnuts, dip each into the yolks of
two beaten eggs, then into sifted loaf sugar, and fry in butter
till of a pale brown color. Dry them on a sieve covered
with a sheet of blotting paper or a soft white cloth. Pile
on a hot dish, and serve with or without stewed fruit or jam,
or whipped raspberry cream (which makes this a very deli-
cious dish).
44.—Finer Croquettes of Rice.
Wipe the rice very clean in a dry cloth; put it into a
ingredients. clean stewpan and pour the milk
7 oz. of rice , , , t ... , ,
1 quart of miik on it; add the vanilla, and let it
25 drops of vanilla . .
5 oz. of sugar swell gently by the side of the
bitter almonds blanched and
pounded fire, stirr1ng that 1t may not burn
Some fine bread-crumbs
2 yoiks of eggs for three quarters of an hour.
bome butter *
stir in sugar and almond powder
and simmer the rice for three quarters of an hour till it is
very thick and dry; spread it on a dish to dry, and when it is
quite cold roll it into balls; dip these in beaten eggs and
then cover carefully with bread-crumbs. When all are ready
fry them in plenty of butter, a light brown color, and dry
them before the fire on a sieve with a sheet of blotting
paper on it. Pile hot on a dish, and serve at once with one
pint of cream whipped with some raspberry or strawberry
syrup.
45—Gooseberry Fool.
Boil the gooseberries with their own syrup, the lemon-rind,
ingredients. juice, and sugar till it is quite a
1 bottle of gooseberries . . , , . .
The juice of a small lemon pulp; pass through a hair sieve;


SWEET DISHES OR ENTREMETS. 325
ingredients of Gooseberry Fool. add the cream, and whip till it
The peel of half the lemon , . - -, . ,
yz lb. of sugar thickens. Serve w1th sponge
1 pint of cream
cakes.
Note.—Apple Fool is made in precisely the same way, substituting a
bottle of apples for the gooseberries.



CREAMS, BLANC-MANGER, AND JELLIES.
hieredienls.
i \i pints of cream
8 or., of sugar
5 eggs
Yz or. of isinglass
i gill of water
25 drops of vanilla, or any kind
of fruit syrup, or a cup of
strong coffee
1.—Vanilla, Coffee, or Fruit Syrup Cream.
Dissolve the isinglass in warm water. Boil half-pint of
the cream with the sugar; take
the cream off the fire and when
it is slightly cooled add the well-
beaten yolks of the eggs; mix
well; put on the fire again and
beat with a whisk until it thickens; lift it off the fire and
add the dissolved isinglass warm, whisking all the while;
whip the remainder of the cream, stir it to the rest; add the
flavoring syrup or coffee; rub a mould with oil of almonds,
pour in the cream and stand it in a cool place or on ice
until firmly set. When it is ready dip the mould in hot
water, wipe it, and turn it out.
2.—Chocolate Cream.
Boil the half pint of cream; melt the isinglass in the
water, add it to the cream; add
the chocolate and sugar to the
cream ; lift the cream off the fire
and when it is a little cooled add
the yolks and whites of the eggs
well beaten ; boil the three table-
spoonsful of cream, add it to the
rest; put the pan on the fire and whip the mixture well till
Ingredients.
J£ pint and 3 tablespoonsfu! of
cream
y2 oz. of isinglass
r gill of water
% lb. of chocolate (finely
grated)
Yz lb. of sugar (pounded and
sifted)
6 yolks of eggs
2 whites
25 drops of vanilla


CREAMS, BLANC-MANGER, AND JELLIES. 327
it thickens; add the vanilla. Rub a mould with oil of al-
monds, pour in the cream and set in a cool place, or on ice.
Dip the mould in hot water, wipe it, and turn out the cream.
3.—Chocolate Cream, made without Cream.
Dissolve the sugar and gelatine in the milk for ten mi-
ingredUnts. nutes . stir [n the chocolate; lift
6 oz. of chocolate (grated) .
1 pint of new milk the pan off the fire; when 1t is
6 oz. of sugar (pounded and .... , , , , , „ ,
sifted) slightly cooled add the yolks of
8 yolks of eggs
2 oz. of gelatine the eggs well beaten; strain it into
a basin; put it on the fire again, and whisk well till it
thickens; dip a mould in cold water, put in the cream, and
place on ice till firmly set. Turn out and serve immediately.
4.—Ratafia Cream.
Dissolve the sugar and isinglass in the milk for ten mi-
ingyedunts. nutes, add the ratafias, cinnamon,
8 yoik° ofaeggsS and orange rind; take the mix-
1 wineglassful of curacao „ , - , . . .
1 stick of cinnamon (bruised) ture off the fire; when 1t is slight-
The thin rind of one orange
1 pint of miik ly cooled add the well beaten
6 oz. of sugar .
2 „ „ gelatine yolks and curacao; put 1t on the
~% pint of cream
2 oz. of preserved ginger, fire whisk well, when it thickens
chopped
2 * :fcSedhpeeeUhopPcd pass it throUgh a hair sieVe '^o a
basin; whip the cream, add it to
the mixture with all the remaining ingredients; mix well;
clip a mould in cold water, pour in the cream, imbed it on
ice; when ready, dip the mould in hot water, wipe it, turn
out the cream, and serve.
5.—Caramel Cream.
Put the sugar, cinnamon, lemon-peel, and half the water


3*8 DAINTY DISHES KOK INDIAN TABLES.
Ingredient, ejCaramelCream. ;nto a gtcwpan and boil Until it IS
i ijruis«d stick of cinnamon of a light brown ; add theremain-
The peel of one lemon
i gii of water der of the water, the beaten yolks,
8 yolks of eggs ''
■ pint of milk milk and sugar: stir over the fire
0 oz. of sugar a
V>!'»« of c«am till it thickens ; pass it through a
3 oz. of gelatine (dissolved in a '' °
little warm water) hair sieve into a basin; add the
cream whipped, and the dissolved gelatine; mix well; dip a
mould in cold water, pour in the cream, set in a cold place or
on ice.
6.—Italian Cream.
Dissolve the isinglass and sugar in the milk; boil slowly
ingredients. for ten minutes; strain into a basin,
% oz. of isinglass - ,
5 m. of loaf sugw add the cream and flavoring; turn
yt pint of new milk ,
i pint of rich cream it rapidly with a whisk over the
15 drops of essence of vanilla or .... . ..
any kind of fruit syrup f,re till It begins tO thicken ; dip a
mould in cold water, put in the cream and place it on ice
till firmly set. Turn out carefully, and serve at once.
7.—Ginger Cream.
Make a cream as in the preceding recipe (Italian cream)
ingredients, omitting the vanilla ; cut the gin-
\ ^SS«r ger into small piece, and add it
syru'' and the syrup to the cream, stirring
continually till it begins to set that the ginger may not sink
to the bottom.
8— Celestine Cream.
Imbed a mould in rough ice; dissolve the isinglass in
intredientt. water, add the maraschino; dip
^mtnnei?"p.crrw<be'rruscipe) each strawberry in the isinglass
\ Si *wii*fs and line the bottom and sides of
'«••*»■*'*«™«U'» the mould with them; when it is


CREAMS, BLANC-MANGER, AND JELLIES. 329
completely lined fill it up with the cream, and when it is
ready turn out carefully and serve.
9.—Quince, Apple, or Currant Jelly Cream.
Melt the jelly; dissolve the isinglass in it; whip the cream;
ingredients. pour the boiling jelly into it, stir-
t oL of Singles y ring briskly; continue stirring till
p1nt o cream nearly cold; dip a mould in cold
water, pour in the cream, and set in a cold place or on ice.
10.—Bavarian Cream.
Crush the strawberries with a wooden spoon; strew eight
ingredients. ounces of the sugar over them;
i quart of strawberries y
12 oz. of sugar pounded & sifted let them stand three hours ; turn
2 „ ,, isinglass
1 pint of new milk them 1nto a fine hair sieve and rub
*K m ;1 thick cream
The juice of one lemon them through it. Melt the isin-
glass in the milk over the fire ; add the sugar; strain through
muslin; add the cream ; stir till nearly cold; add the straw-
berries gradually; whisk briskly together; add the lemon-juice
by degrees; dip a mould in cold water, pour in the cream,
and set in a cold place for twelve hours.
11.—Strawberry Cream.
Dissolve the isinglass, pass it through a piece of muslin;
ingredients. pick the stalks off the Straw-
s' of a pint of fresh strawberries .
6 0z. of sifted sugar berries; bruise them with a wood-
10 drops of cochineal
1 pint of whipped cream en spoon in a basin, add the
2 o^. of isinglass
sugar and cochineal, mix well;
add the cream and isinglass, whisk together; dip a mould
in cold water, put in the cream, imbed it in ice. When
ready, dip the mould in hot water, wipe it, and turn out the
cream carefully.
Q2


330 DAINTY DISHES FOR INDIAN TABLES.
12.—Raspberry Cream.
Prepare as in the preceding, substituting raspberries for
strawberries.
13—Apricot or Peach Cream.
Dissolve the isinglass in the milk and pass it through fine
ingnditnii. muslin; put it into a saucepan
, £int of'nw milk (or cream) with the sugar, and when it boil;
Vt pint of cream ... . .
3 c*. of sugar stir in the cream ; pass the apricot
% lb. of apricot or peach jam'" . , ...
1 tabiespoonfai of lemon-juice jam through a sieve; add it, a
- When peach jam is used add spoonful at a time, to the cream;
seven drops of cochineal , ,
mix it very smoothly and continue
stirring after you put it into the mould till it is nearly cold
that the fruit may not sink to the bottom.
14.—Pineapple Cream.
Pare off the outside of the pineapple; peel it sufficiently
inerediinii. thjcfc to take off all the eyes; put
1 small ripe pineapple' , , . ...
% pint of water the peel into a saucepan with the
o or., of loaf sugar (in powder) t . . . .... „
? taUespoonsful of brandy water, and boil it till the flavour
yi of an ounce of isinglass , ,
yi of a pint vf rich cream is extracted; strain the liquor
'Preserved pine jelly may be an{] let it get Cold. Cut the fruit
used instead of the fresh half ptnt"
of the syrup, in this case three into half inch squares; strew the
ounces of sugar boiled with the *
isinglass will be sufficient sugar over it, add the brandy, let
it saturate for two hours; then pour the liquor on to it, put
it on the fire and boil fast for ten minutes, skimming
constantly; add the isinglass; boil ten minutes more; pour
it into a basin; whip the cream, add it to the fruit, whisk-
ing constantly; stir briskly till the mixture begins to thick-
en; dip a mould in cold water (or rub it with oil of sweet
almonds,) pour in the cream and place it on ice till firmly


CREAMS, BLANC-MANGLR, AND JELLIES. $$ t
set; stir it for ten minutes after placing it on the ice to
prevent the fruit from sinking to the bottom.
15.—Milanese Cream.
Dissolve the sugar in the milk over the fire for five mi-
ingrtdimtt. nutes; dissolve the isinglass in
1 pint of milk . . - ... ~. .
5 oz. of loaf sugar the water; take the milk off the
Yt ,, „ isinglass
i Kiii of water fire; beat the yolks of the ckrs,
The yolks of 8 fresh eggs 'ba'
1 gill of thick cream and when the milk is slichtly
35 drops of vanilla
cooled pour it on to them; stir
over a gentle fire till at boiling heat; add the isinglass and
cream; stir well; add the vanilla; rub the mould with
oil of sweet almonds, and let it stand in a cool place until
firmly set.
16.—Lemon Cream.
Dissolve the sugar and isinglass in the water; add the
ingredients. lemon-juice and rind; boil and
'A lb. of loaf sugar ,. ... . ,. . ,
yt oz. of isinglass skim till in a thick syrup, then
r gill of water . . .
The strained juice of two le- strain; whisk the cream into it;
mons
The thin rind of two lemons continue whisking till it begins
l4 of a pint of thick cream
to thicken; pour it into a mould,
and place on ice till firmly set.
17.—Lemon Sponge.
Infuse the lemon-rind in half the cream by the side of
ingredients. tne fire. a(jd the isinglass, and
1 pint of cream . .. . . . ,
The rinds of two medium sized when It IS dissolved put in the
lemons .
•X of an ounce of isinglass Sllgar \ 00 not let it DOll, but
7 oz. of sugar t ,
rhe juice of 1 \i lemons simmer until the sugar is dis-
solved and the milk well flavored with lemon ; then stir in the
remainder of the cream and strain immediately into a large


332 DAINTY DISHES FOR INDIAN TABLES.
bowl or pan. When it is quite cold add the lemon-juice,
whisking well all the time; when the cream begins to get
thick, whisk it lightly to a sponge, and pour it into an oiled
mould; when it is to be served, dip the mould into hot water,
wipe it and turn the sponge out carefully.
18.—Swiss Cream.
Boil the sugar and lemon-rind in the milk; let it get
fii'fiifts. cold; stir in the flour and cream:
6 o*. of K\if suv^1r . 11 j
The thin rimi of hair a Umon put 1t into an enamelled sauce-
Jj pint of new milk . .....
1 ubicspoonfui of Os«ego pan ( or a basin inside a sauce-
rtour . - \ 1
1 pint of good cream pan with boiling water) and stir
The strained juice of one large
|e™■» , over a gentle fire till boiling:
r or. of ratafias ° °
.? „ ,, macaroons strain into a basin, and when
t lb, ot any k1nd ot jam
nearly cold add the lemon-juice
strained. Lay the ratafias and macaroons in a glass dish;
spread the jam over them and pour the cream over; let it
stand in a cool place for three hours before serving.
19.—Velvet Cream.
Boil the sugar, lemon-peel and cinnamon in the milk:
'*£"**"»'*. beat the eggs and add the flour,
"v1 pita of new milk . . .
1 o». of hwfsxtgsr stirring till quite smooth: let
The thin rind of half a lemon
1 inch of cinnamon the milk stand off the fire for
4 fresh eggs
1 dessertspoonsful of Oswego ten minutes: strain the esrgs in-
v. drops of essence of vanilla t0 it stirrine all the time. Put
Hallabotllcot preserved green- °
s3^ . the mixture into a saucepan and
^ o1, of movst sugar r
\ S.^u or ginger sUr it over a slow fire till it
w r.ic
thickens; pour it into a basin,
and when nearly cold add the vanilla. Boil the juice of the
greengages with the sugar for ten minutes, add it to the trait:
cut the spongecakes across the centre, lay them on a glass


CREAMS, BLANC-MANGER, AND JELLIES. 333
dish, pour the ginger wine over them; lay the greengages
round, pour the cream over, and let it remain in a cool place
for three hours.
20.—Stone Cream.
Dissolve the isinglass in the least possible quantity of
ingredients. warm water . stir it into the
1 pint of rich cream -
% oz. of isinglass cream. Put the fruit or pre-
Any kind of jam or preserved .
fruit serve into a glass dish, pour the
A little angelica
Some dried cherries cream over and let it stand in a
cool place for three hours. Cut the angelica into small pieces
and decorate the top of the cream with it and a few cherries.
21.—Creme au The.
Put the tea into a teapot and pour the milk, boiling, on to
ingredients. it . 1et i,. stand tiJl c0\^ . pour it off ,
% pint of cream ...
1 „ „ milk and strain it 1f necessary; put it «.„
% of an ounce of isinglass
1 pinch of salt into a stewpan with the insinglass
4 oz. of sugar
2 spoonsful of good orange and sugar; simmer gently till both
The yoiks of five eggs are dissolved ; beat the eggs, add
the milk to them hot, but not boiling; strain; stir in the cream;
stir over the fire till it thickens; dip a mould in cold water,
pour in the cream, and put in a cool place or on ice to set.
22.—Millefruit Cream.
Eoil the isinglass and sugar in the water for half an hour;
ingredients. put m the fruit; wnisJj t[\] nearly
1 teaspoonful each of preserved . .
strawberries, apricots, rasp- Cold J Whip the Cream, add it tO
berries, currants, greengages, . ,
ginger, pineapple, & plums the fi"Ult, lttl.X Well; put It in a
1 ounce of isinglass
1 pint oi water mould, imbed it in ice, leave it to
3 oz. of sugar
1 pint of r1ch cream set; turn out carefully and serve.


334
DAINTY DISHES FOR INDIAN TABLES.
23.—Franchipane Cream.
Put the yolks, flour, sugar, lemon-rind, and orange flow-
ers into a saucepan; beat with
a wooden spoon till well mixed;
add the milk; stir over a gentle
fire for ten minutes after it boils;
take it off, and when it is nearly
cold add the almonds and cream;
stir rapidly till quite cold. Serve
in a glass dish with any kind of preserved fruit or jam.
ingredients.
The yolks of 5 fresh eggs
1 tablespoonful of Oswego flour
3 oz. of sifted loaf sugar
The grated rind of one lemon
% teaspoonful of orange flow-
ers, (candied or fresh and
chopped fine)
V pint of new milk
1 oz. of sweet al- \ Blanched
. monds > and
7 bitter almonds ) pounded
% gill of thick cream
ingredients.
2 oz. of sweet almonds
12 bitter almonds
rM pints of cold water
7 oz. of loaf sugar
jt ,, ,, isinglass
The grated rind of one orange
Ihe ,, ., ,, ,, lemon
The strained juice of both
The yolks of 7 fresh eggs
24.—Rheinish Cream.
Blanch the almonds and pound them to a paste; add
half a pint of the water while
pounding; let it stand for an
hour. Dissolve the sugar and
isinglass in one pint of the water;
add the orange and lemon-rind,
the strained juice and almonds.
Simmer ten minutes, strain into a basin. Beat the yolks,
add them to the rest, and stir over the fire till a boiling heat.
Strain the mixture into a mould and place in a cool place
or on ice till firmly set.
25—A good Common Blanc-Manger.
Blanch and bruise the almonds ; put them and the
lemon-rind into the milk to in-
fuse; add the sugar and isin-
glass; boil gently over a clear fire
until the isinglass is quite dissolv-
ed; take off the scum, stir in the
ingredients.
1 Yz pints of new milk
The rind of one -small lemon
S bitter almonds
\ oz, of sugar
1\z tt. tt isinglass
lA pint of cream
1 sherryglass of brandy


CREAMS, BLANC-MANGER, AND JELLIES. 337
when it is dissolved, rub the whole through a fine hair sieve.
Put into a mould and let it remain in a cool place till firm.
Serve with or without cream poured over it.
31 —Calves' Feet Jelly.
Wash the feet well and split them; put them in a stew-
ingredients. pan wMl the wat ^l
2 large calves feet t *
5 pims of cold water quickly; skim, and simmer very
T.he stra1ned ju1ce of four large * J
nJ~S£ H„d of two large «ently, *kimm>ng frequently for
. in'chTof cinnamon S'X hoUrS , Strain into *n earthen
T4he0whfteStfSsUifeggs uncovered pan and let it remain
*, Sii °of mmST in a cool place until the next day.
Take off the fat carefully and wipe the surface of the jelly
with a soft warm cloth to absorb any fat that remains. Put
the jelly into a bright stewpan, with lemon-rind and juice,
the cinnamon and sugar; boil up; beat the whites of the
eggs with the water; throw them into the jelly and stir
rapidly with a wire whisk for twenty minutes, boiling as
fast as possible all the time. Draw it aside and let it sim-
mer uncovered, for twenty minutes more; strain through a
jelly bag; add the wine. If not quite bright strain a
second time. Put the jelly in a mould, aud let it stand
on ice for an hour.
32.—Another Recipe for Calves' Feet Jelly.
Wash the feet well and split them; put them in a stew-
ingredients. pan with the water, and boil un-
"calves feet
1 gallon of water til the liquor is reduced to two
1 bottle of sherry
3 lbs. of sugar quarts; stra1n into an uncovered
The juice of 6 lemons
The rind of 3 „ earthen pan. When it is quite
The wh1tes and shells of 8 eggs
5i of an ounce of isinglass firm and Cold take off the fat
R2


338 DAINTY DISHES FOR INDIAN TABLES.
and sediment; put the jelly into a stewpan with the sherry,
sugar, lemon-juice, the six whites of the eggs and their
shells finely crushed.
Let this remain a few minutes to dissolve the sugar; then
put the pan on the fire and let the jelly be brought to boil
gradually, but do not stir it after it begins to heat; when it
begins to boil drop in the isinglass. Boil it for ten minutes,
and let it stand for a few moments before it is poured into
the jelly bag. Put the thin lemon-rind into the bag, strain
the jelly through it into a bowl underneath, and repeat this
process twice if the jelly be not clear. Dip the mould
(which should be earthenware) into the cold water; when
the jelly is cool and clear put it in and leave it to set.
33.—Orange Calves' Feet Jelly.
Prepare the calves' feet stock as above, boiling it till it is
ingredients. reduced to one and a half pints:
2 calves' feet
5 pints of water then add the orange and lemon
1 pint of strained orange-juice
The strained juice of two le- juice, the rind, and sugar. Stir
mons
The very thin rind of 1 orange gently over the fire till the scum
The ,, ,, ,, 1 lemon
6 oz. of sugar (broken small) begins to form but not at all after-
1 p1nch of 1s1nglass"
wards; add the isinglass ; boil up;
simmer gently for ten minutes, take it off the fire, let it stand
a little and pour it through a jelly bag till perfectly clear.
Pour into a mould, and stand on ice.
34.—Lemon Calves' Feet Jelly.
Follow the recipes for Calves' Feet Jelly, adding half i
pint of clear lemon-juice, and the rinds of three large lemons.


CREAMS, BLANC-MANGER, AND JELLIES. 339
35.—To clarify Isinglass for Jelly.
Beat the white of egg with the water and put it with the
ingredients. isinglass into a delicately clean
i\i 0z. of isinglass ,. n . ,1 j
1 pint of filtered water stewpan; stir well together and
1 teaspoonful of beaten white , , ., . - . , -
of egg heat very gradually by the s1de of
a gentle fire, taking care that the isinglass does not stick to the
pan. In two or three miuutes the scum will rise ; skim it off,
boil it up, strain it through muslin, and set it by for use. It
should be perfectly transparent, and when lukewarm may be
mixed with fruit syrups, or melted currant, apple, or quince
jellies, and moulded at once.
36.—To clarify Syrup for Jellies.
Put the ingredients into a delicately clean stewpan ; whisk
1ngredients. well; boil gently for five minutes,
1 quart of water" adding a few drops of cold water
The white of an egg . .. . , .
occasionally; strain through a nap-
kin into a basin. The juice of fruit and clarified isinglass
added to the above and flavored with liqueur makes most
delicious jellies.
37.—Fine Orange Jelly.
When the syrup is nearly cold, put in the orange and
ingredients. lemon-rind, and the orange and
Clarified isinglass {see recipe) , . . ...
Clarified syrup (see recipe and lemOn-jUlCe; when It IS Cold Stir
use half the quantities) . . .
The very thin Hud of four in the 1singlass and strain through
oranges °
The very thin rind of two a piece of muslin folded in four.
lemons
The juice of seven oranges Lay a china mould in cold water
lne „ „ three lemons
for some time; take it out, pour
in the jelly; when it is wanted for table, wrap it in a cloth
which has been dipped in boiling water and loosen the edges
with a knife.


340 DAINTY DISHES FOR INDIAN TABLES.
38.—Strawberry Jelly.
Bruise the fruit slightly, powder it with sugar, and let the
ingredients. juice flow from it for an hour or
Clarified isinglass (see recipe) 1 • 1 • 1
Clarified sugar (see recipe and twO; pOUr a little Water Over It, and
use half the quantities) . .
1 pint of strawberry juice, or when the clar1fied sugar 1s nearly
syrup, or two quarts of ripe
strawberries cold add the strawberry syrup to
3 tablespoonsful of clear cur-
rant juice it; stir in the currant and lemon-
ine clear ju1ce of two small 7
Iemons juice, and the isinglass (nearly
cold.) Mix and put into moulds.
Note.—All jellies are better set on ice, as only half the quantity of
isinglass is required and the flavour is much finer.
39.—Raspberry Jelly.
Prepare exactly as above. A few fine Raspberries may be
put into the top of the mould.
40.—Rhubarb Jelly.
Wash and wipe the stems; slice, but do not pare them;
ingredients. fafe out any COarse or discolored
2 J3 lbs. of young pink Rhubarb ^, . . . .
stems parts. Put the rhubarb 1nto a
1 quart of water .11
B'A oz. of lump sugar (in large stewpan with the water and two
lumps)
1% oz. of isinglass and a half ounces of the sugar
(in lumps); boil it very gently for twenty minutes ; strain it
through a piece of muslin folded in four; take one and a
half pints of it; heat it afresh in a clean pan, add the is-
inglass and the remainder of the sugar; stir it continuously
until the isinglass is quite dissolved; then boil up quickly
for a few minutes to throw up the scum; clear this off care-
fully, and strain the jelly through muslin; repeat this process
if the jelly is not clear, and when it is cool pour it into
moulds and set it in a cool place or on ice.


CREAMS, BLANC-MANGER, AND JELLIES. 341
41.—Pineapple Jelly.
Prepare some clarified syrup and isinglass; peel the
ingredients. pineapple; pick out the specks
1 pineapple (1 lb. in weight) . ,
12 oz. of clarified sugar, \ See cut it up in sl1ces; put these in a
2 „ ,, isinglass, J recipes
basin. Stra1n the clar1fied syrup
over the fruit and boil them together for ten minutes. Strain
the pineapple syrup through a napkin into a basin; add the
clarified insinglass. Dip a mould in cold water ; set it on ice;
pour three tablespoonsful of jelly into the mould; when it is
firm arrange some thin pieces of pineapple on it; pour on
some more jelly; when this is set lay on some more pieces
of the fruit and repeat the process till the mould is filled up.
When set quite firm, dip the mould in hot water for a second,
turn out the jelly, and serve at once.
42.—Punch Jelly.
Pour the water, boiling, on the tea and let it infuse for
ingredients. twenty minutes; strain it through
10 oz. of loaf sugar .... t
s large lemons a muslin; rub the sugar on the
1 slice of pineapple rinds of the oranges and lemons
1 wineglassfnl of Madeira (or . ,
good brown sherry) to extract the essence; bru1se the
3 wineglassesful of rum
M winegiassfui of brandy pineapple and press out the juice;
1 tablespoonful of noyeau
1ji oz. of isinglass squeeze all the juice out of the
1 tablespoonful of fine green tea
1 pint of water oranges and lemons and strain it;
put the sugar and juice into the tea; boil up; skim carefully
and stir rapidly till it is quite dissolved; strain through a
jelly-bag; add the spirits and wine ; pour the mixture rapidly
out of one basin into another, three or four times; put it
into a mould, and set for an hour on ice.


342 DAINTV DISHES FOR INDIAN TABLES,
43.—Grape Jelly.
Dissolve the sugar and isinglass in the water; add the
ingredients. grape-juice and brandy. Strain
Yi 111. of loaf snuar , ... ..... , . , , .
,<A or.. ofiHinRiasi the jelly till it is bright; put a
Yz flint of water .... . ,...,
Yi of a pint of strained grape mould in ICC J pOUr in a llttlC
jn'cc ... .
1 wincglassful of brandy jelly; when It IS SCt lay in SOITIC
good grapes; pour over some more jelly, and repeat this
process till the mould is full. Leave in the ice till set.
44.—Maraschino Jelly.
ingrcdienu. Mix the ingredients in the
1 pint of clarified synip (tee , . , . , , _!„«-.
recipe) order in which they are given,
•_• of. of clarified isinglass (see , ... ,
recipe) set in a mould on ice, and turn
The strained jnicc of one lemon
1 wincglauful of maraschino out when firm.
45.—Noyeau Jelly.
This and all other Liqueur Jellies are prepared as above.
46.—Oranges filled with Jelly.
Take some fine oranges, and with the point of a knife cut
out a piece about the size of an 8 anna piece from the top
of each orange; with the small end of a tea or egg spoon
scoop out all the pulp, taking great care not to break the
rind; throw the empty orange rinds into cold water. Press
the juice from the pulp, make it into jelly (see recipe); have
ready some cream or blanc-manger; lay the empty orange
skins on ice and fill them into alternate layers of jelly and
cream, or else color half the orange jelly with a few drops
of cochineal, and fill the oranges with alternate layers of
pink and yellow jelly. When firmly set wipe the oranges


CREAMS, BLANC-MANGER, AND JELLIES. 343
and cut them in halves with a sharp knife; build them up
with green leaves in between. This makes a very pretty
dish.
47.—Orange and Cream Jelly.
Prepare some orange jelly and about half a pint of Italian
cream. Put the cream in a breakfast cup on ice to set. Take
a plain round mould about one inch deeper than the break-
fast cup, and about nine inches in diameter; set it on ice,
pour in about one inch depth of jelly, and leave it to set.
Divide some oranges into quarters; take off all the fibre.
When the cream in the cup is set, and the layer of jelly in
t^he mould firm, dip the cup for a second into hot water;
turn out the cream on a plate; lay the mould over it so as to
cover it; then turn the plate quickly over so that the cream
stands upright on the jelly in the centre of the mould; set
the mould on ice; lay in two rows of orange quarters, the
one on the top of the other close round the cream on the
first layer of jelly, with the thin edge of the quarter next to
the cream; pour in some more jelly. When this is set put in
two more rows of orange quarters; set these in jelly, and
continue the process until the shape is full. When it is all
set turn it out and serve at once. This is one of the pret-
tiest dishes we have ever seen.
48.—Macedoine of whole Fruits in Jelly.
Make some very bright clear jelly; have ready any kinds
of fruits, grapes, peaches, apricots, cherries, raspberries,
strawberries. Place a mould on ice; pour in some jelly an
inch thick and leave it to set, pile up the fruit in the centre,
pour in some jelly; leave it to set, add more fruit, and fill
up with jelly. When set firm turn out carefully.



PRESERVES, COMPOTES, &c.
The greatest care must be taken to have everything scrupu-
lously clean for making preserves. The hair sieve, the mus-
lin, and strainer should never be used for any other purpose,
such as straining soup, vegetables, Sec.
Only wooden spoons should be used for skimming and
stirring preserves, as metal ones impair the color and even
sometimes impart an unpleasant flavour to the preserve.
The pots or bottles in which the preserves are kept must
be perfectly clean and dry. Pots should be filled to within
a quarter of an inch of the tops, and bottles just above the
shoulder, and if a piece of paper dipped in brandy is placed
on the top of the preserve it will ensure its keeping. The
day after the jams are made the jars or bottles should be
closely covered with strong paper (the whitey brown kind
known as "cap" paper is the most suitable) and brushed
with white of eggs; or else with bladders, soaked, and tied
closely over.
The preserving pan should not be placed flat on the fire,
but it should either rest on an iron trivet, or three logs of
wood should be placed in a triangle over the fire and the
pan rest on this.
All fruit should be preserved the same day it is picked.


PRESERVES, COMPOTES, &C. 345
1—Strawberry Jam.
The fruit must be fresh gathered; pick off the stalks;
weigh them; boil them for thirty-five minutes, stirring con-
stantly; take the pan off the fire; add one pound of pounded
loaf sugar for each pound of fruit, mix well; then boil the
preserve for twenty minutes, stirring and skimming con-
stantly. No scum must remain on the jam. Pour it into
pots, leave it till the following day; then tie it down.
2.—Strawberry Jam.
(A?iother way).
Strain the red currant juice (or syrup) into a preserving
pan; take the stalks off the fruit,
6 lbs. of strawberries . , . . . . ., , . . , -,
, pint of red currant juice, (or weigh It and add it to juice; boil
6 ibs.yof pounded loaf sugar up; skim; add the sugar, stirring
constantly and boil moderately fast, and skim carefully for
thirty-five minutes. Put the jam into pots. Tie it down the
next day.
3.—Strawberry Jelly.
The fruit should be freshly gathered. Pick off the stalks;
put the fruit into an enamelled stewpan, if you have one,
and stand it very high above a clean fire; turn the fruit over
occasionally with a wooden spoon; after about half an hour,
when the juice has flowed from it abundantly, put the pan
nearer to the fire and let it simmer very gently to shrink the
fruit for about twenty minutes. Put a delicately clean sieve
over a clean pan, pour the fruit into it and leave it there till
all the juice has run through. Strain the juice through a
muslin strainer into a basin; weigh it and boil it in a clean
preserving pan for fifteen or twenty minutes, stirring often,
S2


PRESERVES, COMPOTES, &C. 347
7.—Gooseberry Jam.
(This can be made of the Cape Gooseberries—Tiparri.)
Rub the fruit with a clean coarse cloth ; weigh it and take
one pound of pounded loaf sugar and the juice of a lemon
to each pound of fruit. Boil the fruit and lemon-juice gently
for seven minutes, stirring it well; add the sugar very gra-
dually, and boil quickly for three quarters of an hour, stir-
ring and skimming constantly. Put into pots and tie over
next day.
It is to our thinking an improvement to pass the fruit
through a sieve before the sugar is added, and if this is
veil reduced by boiling, it will make a very nice gateau or
cheese, and will turn in perfect form out of the jars.
8.—Cape Gooseberry Jelly.
Wash the fruit very clean; pick off the stalks; put it into
a preserving pan with three quarters of a pint of filtered
water to each pound of fruit and simmer until the goose-
berries are well broken. Turn the contents of the pan into
a jelly bag, or fine cloth, and let all the juice drain through;
weigh the juice; boil it rapidly for fifteen minutes, and skim
it. Take as many pounds of sugar as you have pounds of
juice; draw the pan from the fire; stir the sugar into it
by degrees and until it is entirely dissolved; boil and skim
it fifteen or twenty minutes longer, until it jellies on the
spoon; clear it perfectly from scum and pour it into jars or
bottles. Tie down the following day.
9.—Red Currant Jelly.
Strip the currants from their stalks; put them into a
preserving pan, and stir them gently over a clear fire until


348 DAINTY DISHES TOR INDIAN TABLES.
the juice flows freely from them; turn the contents of the
pan on to a fine hair sieve, and leave them to drain, but do
not press them through. Pass the juice through a jelly
bag, or folded muslin; weigh it; boil it fast for a quar-
ter of an hour and clear off all the scum. For each pound
of juice take eight ounces of coarsely pounded sugar; stir
it into the juice (off the fire) until it is well dissolved; boil
the juice fast for eight minutes, clearing off all the scum
as it rises; pour it into jars or bottles, and tie it down the
following day.
10.—Greengage Jam.
The fruit should be freshly picked and quite ripe. Take
off the skins; stone and weigh it. Put it in a preserving
pan and boil quickly for fifty minutes, keeping it well stirred.
Add an equal weight of sugar finely pounded; boil the
preserve ten minutes longer, clearing off all the scum as
it rises; put it into jars and tie down the following day.
Plum and Damson Jam are made in the same way.
Note.—When the flesh of the fruit does not separate easily from the
stones which is the case with most Indian plums, weigh the fruit and
throw it whole into the pan ; boil it to a pulp, pass it through a sieve,
and deduct the weight of the stones when apportioning the sugar to the
jam.
ii.—Apricot Jam.
Peel, stone, and quarter ripe apricots, break the stones,
blanch the kernels and wipe them dry. Put the fruit into
a preserving pan with the same weight of loaf sugar; place
the pan over a gentle heat until the sugar is dissolved;
then boil up and skim; boil moderately fast, skimming
constantly for three quarters of an hour; five minutes before


PRESERVES, COMPOTES, &C. 349
it is done put in the kernels. Put the jam into pots and tie
it down the next day.
Note.—When the apricots are very small, as in the case of those
grown in the hills, it would be well to use only half the kernels.
12.—Apricot Marmalade.
Wipe the fruit, cut it in half, and boil it for twenty mi-
nutes; blanch the kernels; take the pan off the fire; add
an equal weight of sugar to the fruit very gradually until
it is all dissolved; boil fast for ten minutes, skimming very
carefully; three minutes before it is done add the kernels.
Put the jam into pots and tie down the next day.
13.—Peach Jam.
Follow the recipe for Apricot Jam.
14.—Peach Marmalade.
The fruit must be ripe but perfectly sound. Peel, stone,
and weigh it. Boil the fruit quickly for three quarters of
an hour; stir and skim it often; blanch the kernels; take
the fruit off the fire and stir in very gradually an equal
weight of finely pounded sugar; boil it briskly for ten
minutes, clearing off the scum carefully; add the strained
juice of two lemons and the blanched kernels; boil for
three minutes; put it into pots and tie it down the next day.
15.—Nectarine Jam or Marmalade.
Follow the preceding recipes.
16.—Peach, Apricot, or Plum Jelly.
Wipe the fruit, put it in a pan on the fire and boil it
quickly for forty minutes. Tie it into a muslin bag, hang


PRESERVES, COMPOTES, &C. 351
pulp; strain through a sieve without bruising the pulp.
Weigh the quinces and the juice, and allow three quarters
of a pound of loaf sugar for every pound. Put the quinces,
juice, and sugar into a stewpan, and simmer gently, skim-
ming carefully and breaking up the fruit with the juice
till it becomes a marmalade. Then boil fast to lessen the
juice, and when the whole forms a firm marmalade, put it
into jars and tie down the following day.
20.—Quince Jelly.
Prepare the fruit as above, and put the parings and cores
into a stewpan with enough water to cover them well; boil
till in a soft pulp; strain the juice through a sieve. Weigh
the quinces; for every four pounds of fruit, take two quarts
of the juice and put them into a stewpan and stew gently
until they are well broken but not reduced to pulp. Turn
them into a jelly bag or tie them up in a fine cloth, and let
all the juice strain into a deep pan.
If the juice is not clear, strain it again. Weigh the juice,
put it into a delicately clean preserving pan, and boil it quick-
ly for twenty minutes. Take it off the fire and stir into it
until it is entirely dissolved twelve ounces of sugar for each
pound of juice. Put it on the fire, stir and skim it for ten
or twenty minutes, or until the syrup jellies strongly in falling
from the skimmer. Put it into jars and tie it down the follow •
ing day.
21.—Damson Cheese.
(This may be made from small Red Plums.)
Take the stalks off the fruit; reject any which are not per-
fectly sound; give each plum a gash with a knife ; put them
into large stone jars; tie them over with bladders and put


352 DAINTY DISHES FOR INDIAN TABLES.
them into large pans or degchees with water reaching two-
thirds their height. Boil them for two or three hours, or
until the fruit is quite soft and has yielded all its juice.
Drain off the juice ; skin and stone the fruit; weigh it and
put it into a stewpan with half the juice, and boil briskly
over a clear fire until it forms a dry-paste ; add nine ounces
of pounded sugar for each pound of fruit, stirring it in off the
fire until it is quite dissolved ; boil it again, stirring constant-
ly until it leaves the pan quite dry and adheres in a mass to
the spoon. Press it quickly into jars or moulds; when it is
quite cold lay on it a paper steeped in spirit; tie it closely
over with another paper or bladder.
22.—Damson or Red Plum Jelly.
Steam the fruit in jars as above; when it is done pour off
the juice, strain and weigh it. Boil it quickly for twenty-five
minutes ; take it off the fire and stir in ten ounces of pounded
sugar for each pound of fruit. Boil it quickly for ten mi-
nutes longer, stirring constantly, and carefully clearing off the
scum. Put it into jars or moulds and tie them down the next
day.
23.—Guava Jelly.
Follow the recipe for Quince Jelly.
24.—Guava Cheese.
Keep back one-third of the juice when you make the jelly,
and put it into a preserving pan with the guavas from which
the jelly was strained, adding six ounces of sugar for each
pound of fruit; boil it over a clear fire until it forms a thick
paste ; pass it through a hair sieve; press it into jars, and tie
down the next day.


PRESERVES, COMPOTES, &C. 353
25.—Mixed Fruit Jelly.
Take one pound of orange-juice, the same quantities of
grape-juice, half a pound of lemon-juice and eighteen ounces
of loaf sugar. Put all this into a preserving pan and stir with
a wooden spoon until the sugar is dissolved; then boil fast
for one hour. Pour the jelly into moulds or pots, and the
next day tie them down.
26.—Orange Marmalade.
For seven dozen oranges take one dozen fine lemons; wipe
all the fruit with a clean cloth. Peel the oranges with a
very sharp knife, only taking off the yellow part; put the rind
into cold water and boil it till it is tender. Grate the peel
of the lemons; take the white peel and pith off all the fruit;
cut it into quarters and take out the pips and white
fibre; strain out the juice; strain the peel and cut it into
shreds; put the pulp from which the juice was extracted
into the water in which the peel was boiled, and boil it
till it is quite soft; rub it through a sieve. Mix the shred-
ed and grated peel, the pulp and juice; weigh it, and
take an equal weight of loaf sugar. Put the whole into a
preserving pan, stir it with a wooden spoon till the sugar
is dissolved, then skim and boil it till it becomes a rich
marmalade (about an hour). Put it into pots and tie it
down the following day.
27.—Orange or Lemon Marmalade.
(Another way.)
Rasp the rinds of the oranges very lightly on a fine
grater; cut them into quarters and separate the flesh from
T2


354 DAINTY DISHES FOR INDIAN TABLES.
the rinds; with the small end of an egg or saltspoon clear
them from the pips and inner skin and film. Put the rinds
in plenty of cold water; boil them for twenty minutes and
then change the water and boil them again. When they
are quite tender, take them out and drain them on a
sieve. Slice them thin, and take eight ounces of the rind
for each pound of the pulp and juice, and one and half
pounds of powdered loaf sugar. Put the rind, pulp, juice
and sugar into a preserving pan and boil fast for half an
hour, skimming well. Put into jars and tie down the next
day.
28.—Scotch Marmalade.
Cut the rind of three pounds of bitter oranges into quarters,
peel it off and pare off the white film inside. Cut the rind
into chips as thin as possible and about half an inch long;
divide the pulp into small bits, take out the pips; put the
chips and pulp into a deep earthen dish; pour three quarts
of boiling water on them; let them stand twelve or fourteen
hours; turn the contents of the dish into a preserving pan
and boil it until the peel is quite tender j add six pounds of
pounded sugar and boil until the preserve jellies; then put
it into pots and tie down the next day.
29.—Clear Orange Marmalade.
Cut the rind of some oranges in quarters, strip it off, free
it from fibre. Divide the oranges in quarters, free them from
pips, thin skin and fibre. Throw the skins into plenty of
boiling water; when they are tender drain them on a sieve
and scrape off the white skin entirely while they are still
warm. Pound them to a paste, add the pulp and juice by


PRESERVES, COMPOTES, &C. 355
degrees, taking care that no lumps arc formed. Immerse
the seeds in a quarter of a pint of water, add it to the paste,
pass it through a coarse bobbin-net strainer, pour it into a
preserving pan; take it off the fire, stir in by degrees some
pounded sugar in the proportion of one and half pounds of
sugar for each pound of fruit; when the sugar is all dis-
solved, put the preserve on the fire and boil it quickly for
twenty minutes, or until it jellies. Put it into pots, and tic
it down the following day.
30.—Fine Orange Jelly.
Choose eighteen ripe oranges; take off the rind of ten of
them in quarters, free them entirely from their tough white
skin, and cut them into rather thick slices with a sharp knife;
put them with all their pips into one and a half pint of water.
Halve the remainder of the fruit without paring it, and
squeeze out the juice and pips on to the sliced oranges. Put
the fruit into a stewpan (which it must not more than two-
thirds fill); heat it gently and boil for twenty or thirty
minutes ; strain the juice from the fruit through a large square
of muslin folded in four. Weigh the juice, boil it quickly
for five minutes; for each pound of juice take fourteen ounces
of roughly powdered loaf-sugar; stir it into the juice off the
fire; when it is entirely dissolved boil it for a few minutes
till it jellies. It will be firm and clear and beautifully trans-
parent.
31— Pineapple Marmalade.
Cut some ripe pineapples into slices; pare off the rind and
take out every speck and grate it on a delicately clean grater;
weigh it; beat it gently and boil it for ten minutes; take it


356 DAINTY DISHES FOR INDIAN TABLES.
off the fire and stir in gradually fourteen ounces of dry pow-
dered sugar for each pound of fruit; boil it until it thickens
and becomes transparent, which will be in about fifteen
minutes if the quantity is not large.
32.—Preserved Pineapple.
The pieces must be ripe and perfectly sound; cut them
into slices half an inch thick. Pare off the outer rind, and
take out all the eyes and specks ; weigh them, and for each
pound of fruit allow fourteen ounces of loaf sugar and half a
gill of cold water. Put the sugar and water into a preserving
pan and stir over a slow heat until it boils and the sugar is
dissolved; boil it up quickly and skim ; put in the fruit and
boil gently for twenty minutes, skimming constantly. Lay
the fruit in a deep dish or basin, pour the syrup over and let
it stand for two days. Put it again into a preserving pan and
boil slowly for a quarter of an hour, skimming if necessary.
The next day put it into pots and tie it down.
Note.—It is a good plan to cut off the yellow outside skin as thin as
possible and then pare the slices thickly enough to take out all the eyes.
When this is done, the thick inside parings should be put into coarse
muslin and the juice expressed and added to the sugar and water.
33.—Preserved Melon.
(For Dessert.)
The melons must be perfectly sound and not over-ripe.
Pare and quarter them, take out the pulp, place it on a sieve
with a basin underneath to receive the juice from it. Weigh
the fruit and put it in an earthen pan; cover it with cold
water with salt and vinegar in it (in the proportion of one
teaspoonful of salt and one dessertspoonful of French vinegar


358 DAINTY DISHES FOR INDIAN TABLES.
the peaches and boil fast for ten minutes. Put them care-
fully into pots, pour the syrup over, put a portion of the
kernels into each pot, and the next day tie them down.
35.—Preserved Nectarines.
Follow the preceding recipe, but leave the peel on.
36.—Preserved Quinces.
Pare the quinces, cut them in halves, scoop out the cores,
and put them in cold water to preserve the color. Put the
parings and cores into a stewpan with three times their
weight of apples cut in slices, and sufficient cold water to
cover them well and boil till in a soft pulp; then strain
through a sieve without bruising the pulp. Weigh the
quinces and the juice and allow three quarters of a pound of
loaf sugar to every pound. Put the quinces, juice and sugar
into a stewpan and simmer gently, skimming often, till they
are tender and the juice is clear. Put the quinces carefully
into jars and fill up with juice. When cold, tie them down
and keep them in a dry place.
37.—Pumpkin Ginger.
(For Dessert.)
The pumpkin must not be ripe. Peel it and remove the
seeds and cut it into pieces like the West Indian Ginger in
form and size. Make a pickle with two quarts of cold water
a teaspoonful of salt, and a teacupful of white vinegar. Put
the pieces of pumkin into this and let them remain for twenty,
four hours. Make a syrup as follows: To every pound add
the strained juice of one lemon, half an ounce of ground gin-
ger, and a quarter of a pint of cold water; boil and stir till


PRESERVES, COMPOTES, &C. 359
it becomes a syrup; take out the pieces of pumpkin and wash
them in cold water; put them into the syrup and simmer
gently until tender but not soft; turn the whole into a basin;
the next day pour off the syrup, boil it up and pour it back
on to the pumpkin; do this for three days; taste the syrup,
and if it is not sufficiently strongly flavored with ginger, add
a saltspoonful more ginger each day ; the third day when the
preserve is cold, put it into jars, let the syrup well cover the
pumpkin ; tie the jars over with bladder and keep them in a
dry place for six months before using.
38.—Oranges in Syrup.
Peel the oranges; then with a small sharpe knife remove
every particle of white skin and fibre, taking care not to prick
the inner skin or the juice will escape. For eight oranges
boil one pound of loaf sugar in half a gill of water; when
the syrup is quite bright add a wineglassful of rum. Put
the oranges into a pie-dish which will just hold them; pour
the syrup over and let it remain till cold; turn the oranges;
pour off the syrup, boil it up, pour it over again, and let
them stand till the following day.
39.—Orange Salad.
(For Dessert.)
Peel the oranges; free them from skin and fibre; cut them
into slices one-sixth of an inch thick. For nine oranges
take one pound of finely powdered loaf sugar, one wine-
glassful of Madeira, one wineglassful of brandy, and one
wineglassful of whisky or rum. Lay the oranges and sugar
in layers, pour the wine and syrup over, and let it stand six
f


PRESERVES, COMPOTES, &C. 361
lemon, one tablcspoonful of Curasao, or one shcrryglass of
port wine, and fifteen drops of cochineal. Put all the ingre-
dients into a tin stewpan and simmer very gently until the
pears are quite tender, stirring frequently and skimming with
a wooden spoon. Take out the pears, boil the syrup quickly
for ten minutes; strain it over the pears, and serve when
quite cold.
42.—Stewed Pippins.
For each pound of pippins take one quart of water and six
ounces of sugar. Put all these into a stewpan with some
cloves and strips of lemon-peel and simmer very gently for
three hours, or until perfectly tender. Take out the pippins,
boil the syrup quickly for ten minutes, pour it over the fruit,
and serve when cold with whipped cream or rich custard.
43.—Stewed Prunes.
For each pound of prunes take one pound of brown
sugar and one pint of water. Boil the water and sugar to-
gether for ten minutes, put in the fruit and simmer gently
for two hours, or until it is perfectly tender so that it breaks
if touched with the finger. Drain the syrup from the prunes
and boil it till it is very thick. Put the prunes back into it
and let them stand till next day.
44.—Compote of Peaches.
Pare six ripe peaches; boil six ounces of sugar in half a
pint of water for ten minutes; put in the peaches; stew them
very gently for twenty minutes, turning them constantly.
Take out the fruit; add one large tcaspoonful of lemon-juice
U2


362 DAINTY DISHES FOR INDIAN TABLES.
to the syrup, boil it quickly for ten minutes, pour it over the
peaches, and serve cold for dessert.
Note.—Nectarines, apricots, and greengages may be prepared in the
same way.
45.—Compote of Cherries.
Put six ounces of loaf sugar and half pint of water with
a teaspoonful of white of egg in a stewpan; whisk well over
the fire, boil gently for five minutes; if it gets too thick add
a few drops of cold water; strain through a napkin into a
basin. Take some fine cherries; cut off the stalks half-way
and all the same length, put them into the syrup, simmer
for three minutes, add a dessertspoonful of noyeau, and
serve cold for dessert.
A
46.—Compote of Strawberries.
Prepare exactly as above, only substitute one small wine-
glassful of maraschino for the noyeau.
47.—Bottled Strawberries.
Prepare some syrup as directed for compote of cherries:
have some freshly picked strawberries ripe and perfectly
sound, taking care not to bruise them. Put them into a
glass bottle; fill this up with the syrup; cork them tightly
down and tie the corks over with string. Put the bottles in
a deep pot or pan, and put in cold water which must reach
up to the necks of the bottles. Put the lid on the pot,
stand it on the fire, and as soon as it boils lift it off the fire
and let it stand till the water is nearly cold. Then tie the


CAKES. 365
ingredients of Plum Cake. whole together until it is well
^i lb. of rais1ns (carefully stoned)
6 oz. of mixed candied peel mixed, add the whites of eggs,
(finely chopped)' °°'
1 „ „ bitter almonds (blanch- and continue to beat rapidly for
ed and pounded) * J
6 bip0unded"ds(blanched and twenty minutes. Line a large
The £2EUj&? ST'T" cake tin with buttered paper, and
1 grain of powdered cloves ,
2 grains of powdered cinnamon bake 1n a moderate oven for twO-
% part of a nutmeg, grated
14 o?. of flour (sifted and dried) and-a-half hours. Turn out the
J4 g»l 01 new m1lk
^%^.fui^^braendyi,h cake carefully, dry it at the mouth
TheaVfroth °f 6eggs beaten '° of the oven; put it on a sieve to
cool, and serve either plain or with almond paste and icing.
(See recipes.)
2.—To blanch and pound Almonds.
Put the almonds in a saucepan with plenty of cold water
and heat slowly; when it is just scalding turn the almonds
into a basin, peel them and throw them into cold water as
they are done; dry them well in a soft cloth before they are
used. If the water be too hot it will make them yellow.
They should be very slightly warmed before they are pound-
ed; while beating sprinkle in a few drops of water or lemon-
juice and pound them to a smooth paste in a mortar.
3.—Almond Paste for Cakes.
Blanch and pound the almonds as directed; add the
ingredients. sugar, orange flower water, and
"oz. of sweet almonds the whites of eggs beaten to a stiff
10 ,, ,, sifted loaf sugar . . .....
1 tablespoonful of orange flower froth J St1r the mixture till It be-
water
The whites of ten eggs comes a smooth paste. Spread
it over the cake one-sixth of an inch thick and let it stand
in an airy place while the icing is being prepared.


366 DAINTY DISHES FOR INDIAN TABLES.
4.—Sugar Icing for Cakes.
Break the eggs one by one and separate the yolks from
ingredients. the whites; with a small fork take
The whites of six egg* , , , - ,
1 ib. of loaf sugar fpounded the specks out of each egg as It
The strained juice of half a ie- is broken. Whisk the eggs to a
perfectly solid froth; stir in the
sugar with a wooden spoon; work it in well; add the lemon-
juice; spread the icing over the cake, and dry it very gently
in a quite cool oven or in a meat screen placed before the
fire.
5.—Plum Cake.
(Another way.)
Place the butter in a large white earthen pan or wash-
ingndicnu. hanci Dasm and work it with a
1 y2 lbs. of flour (sifted & dried)
1 lb. of flne sugar wooden spoon to cream : add the
1 ,s ,, dried cherries (slightly
chopped flour, sugar and eggs, carefully
i% lbs. of currants (washed
and dried) working the butter the whole
\i lb. of candied orange \ 2 .„ °
,. peeif.s a]j time; when these are thoroughly
54 ,, ,1 11 citron, f 5«i ' ° *
1oz.oVpoundedleaZonnIu" mixed, add the cherries, candied
Th^tdeT.(weoaorna„ges (rub. V"* ™* almonds; then very
sugarf °n tw° lumps °f gradually the brandy, spices and
M "mot^l^iatS salt. When these are well incor-
H&7clE2b!l3$ Porated, line a large tin with
x teaspoonful of salt ^^ ^^ q{ ^^^ papef .
pour in the mixture; put two sheets of buttered paper on a
stout baking sheet; stand the cake on that, and put it in a
moderate oven for about two and a half hours. When it is
ready proceed as in the preceding recipe and ice as directed


CAKES. 367
6.—A good Sponge Cake.
Rasp the rind of a good sound lemon on the lumps of
ingredients. sugar; crush the lumps to pow-
3 or 4 lumps of sugar , . ,
The rasp nnd of 1 large lemon der. Break the eggs one by one,
The weight of the eggs in dry separate the yolks from the whites
sifted sugar
Half their weight in good flour* and take out any specks with a
1 oz. of butter
,,,, , , „ fork. Beat the yolks in a large
* Unless very good fine flour .' °
can be procured always use corn- fowl for ten minutes: Strew in
flour for sponge cakes , w
the sugar by degrees and beat
them well together. In the meantime let the whites be mixed
to a stiff froth, whisk in the yolks, and when they are well
mixed stir in the flour gently, but do not beat the mixture
any more. Put one ounce of butter into a tin, melt it in
the oven for a few seconds, turn the mould round and round
till it is well covered; sift in some fine powdered sugar, shake
it well all over the butter; turn out the loose sugar, pour
in the cake, and bake it for one and a quarter hours in a
moderate oven. Serve plain or with chocolate icing, (see
recipe). Sponge cakes may be flavoured with twenty drops
of vanilla.
7.—Chocolate Icing.
Boil the sugar in the water until it throws up peal-like
ingredients. bubbles; take it off the fire.
6 oz. of finely grated chocolate . , -
2 lbs. „ „ powdered sugar Dissolve the chocolate 1n a wine-
% pint of good filtered water
glassful of water, and after the
sugar has stood off the fire ten minutes stir in the chocolate;
work well together, and while still hot spread it over the
cakes and leave it to dry. This is a great improvement to
Rice, Madeira, and Oswego cakes.


368 DAINTV DISHES FOR INDIAN TABLES.
&—Tea or Coffee Icing for Cakes.
Proceed as above, substituting a small teacupful of very
strong tea or coffee for the chocolate.
9.—A good Madeira Cake.
Whisk the eggs until they are as light as possible; add the
ingredients. ingredients very gradually in the
9 oz. of sugar (dried, pounded order in which they are given,
6 „ „ flour (dried and sifted) whisking well all the time. Spe-
4 ,, „ butter (dissolved but
not heated) cial care must be taken in mixing
The rind of one lemon
\i of a, teaspoonfui of carbonate the butter which must be put in
of soda
by degrees, each portion being
well incorporated before the next is added. Butter a tin,
lay two or three thin pieces of candied peel in the bottom,
pour in the mixture at once, and bake instantly for one
hour in a moderate oven.
Note.—The candied peel may be omitted, and the cake iced with
chocolate, tea or coffee. (See recipes.)
1o.—Rice Cake.
Beat the butter to a cream; stir in the ingredients gently
ingredients. and Dy degrees, beating the yolks
x lb. of fresh butter ... . .
1 lb. of loaf-sugar (dried, pound- and whites separately; melt a
ed and s1fted) .
1 lb. of finely ground rice (dried lump of butter in a cake mould
and sifted)
The grated rind of one small by putt1ng it 1n the oven : turn the
lemon
The yoiks of twelve eggs mould round and round till it is
1 he wh1tes of e1ght „
covered in every part shake in
some sugar, cover the butter well with it; shake out all that
does not adhere. Pour in the cake, and bake in a moderate
oven for one-and-three-quarter hours.
Note.—This cake may be flavored with vanilla or iced with chocolate,
tea, or coffee iceing. (See reipes.)


CAKES.
3^9
11.—Another Rice Cake.
Whisk the eggs until they are as light as possible; stir in
the sugar, flour and rice-flour;
add the vanilla, and at the last mo-
ment the soda. Butter a mould,
pour in the mixture, and bake in
a moderate oven for one hour and
ing rtdients,
6 eggs
Their weight in sugar
M 11 » 11 rice-flour
% „ ,, ,, wheateU or
cornflour *
20 drops of vanilla
j 5 teaspoonful of carbonate of
soda
ten minutes.
ingredients.
6 oz. of Oswego flour
7 „ ,, sifted loaf sugar
5 ,, „ fresh butter
4 fresh eggs
x tablespoonful of new milk
12.—Oswego Cake.
Beat the butter to a cream and the eggs to froth. Mix all
the ingredients together in the
order in which they are given and
beat for ten minutes. Butter a tin
mould, pour in the mixture, and
bake in a quick oven. Currants (chopped), candied peel, or
caraway seeds may be added.
13.—Pound Cake.
Beat the eggs; beat the butter to a cream with a wooden
spoon, and add all the other in-
gredients in the order in which
they are given; beat the mixture
for fifteen minutes; line a tin with
buttered paper, pour in the mix-
ture, and bake in a moderate oven
for one-and-three quarter hours.
14.—A Plain Seed Cake.
Beat the butter to a cream; add the sugar, flour and cara-
ingredients. Way seeds; beat the eggs with the
I ™" ° mob?sugar milk; add them to the mixture
ingredients.
1 lb. of fresh butter
1 ,, ,, loaf sugar in powder
1 ,, ,, dried and sifted flour
8 fresh eggs
The grated rind of a small
lemon
The strained juice ,, „ „
lemon
One tablespoonful of brandy
V2


370 DAINTY DISHES FOR INDIAN TABLES.
ingredients of a Plain SeedCake. butter a tin HlOUld, pOUr in the
1 saltspoonful of caraway seeds , , , , .
% lb. of dried and sifted flour cake, and bake in a moderate oven
\ g1ll of milk for fifty minutes.
15.—Soda Cake. .
ingredients. Rub the butter into the flout;
1 „' „ dried and sifted dour add the salt and the other ingTe-
% saltspoonful of salt . , .
% lb. of currants (washed and dientS, the milk (With the SOdl in
dried) . -
3 oz. of candied peel, chopped it) last. Beat for five minutes;
J-^th part of a nutmeg, grated
2 beaten eggs butter a tin, put in the mixture,
yk of a p1nt of new m1lk (tep1d)
1 small teaspoonfui of carbon- and bake in a moderate oven for
ate of soda
about 1yi hours.
16.—Almond Cake.
Blanch and dry the almonds and pound them to the finest
ingredients. possible paste (see recipe) ; whisk
H lb. of Jordan almonds
j oz. of bitter „ the eggs till they are exceeding
12 eggs ,
1 ib. of sugar, dried and sifted light, and add them very gradual-
3 lbs. of flour ,, ,, ,,
The rinds of two lemons grated ly to the almonds J thrOW in the
sugar by degrees and keep the mixture light by beating it
constantly with a large wooden spoon as the other ingre-
dients are added. • Mix in the flour very gradually ; just melt
the butter but do not let it get very hot, and beat it very
gradually into the cake, taking care that each portion is en-
tirely absorbed and incorporated before the next is added:
put in the lemon-rind; fill a thickly buttered mould with the
mixture, and bake in a well-heated oven for an hour-and-a-
half to two hours. When the top is sufficiently colored by
a piece of paper over it to prevent its being burned.
17.—Cream Cake.
This- is made with cream which, in sultry weather, bos


CAKES. 371
ingredients of Cream Cakes. become acid; if it is the least
5 oz. of good butter . .
1 lb. of fine flour (dried and putrid 1t must be thrown away.
% ,, of pounded, dried, and Take two teaspoonsful each of the
sifted sugar
a pinch of salt flour and sugar; mix these with
2 oz. of cand1ed c1tronj(shced °'
H pim of thick cream the soda■ pound them in a mortar,
1 te^poonfui of carbonate of and put them aside for use. Crum-
\i pinto" thick sour cream ble the butter down in the flour;
add the sugar and salt; mix well; add the citron; whisk the
eggs; beat them with the cream; butter a mould; add the
cream to the mixture which should be converted by it to the
consistency of thick batter; beat it up lightly with a wooden
spoon; put in the carbonate of soda (prepared as directed)
and pour the mixture instantly into the mould. Bake for
about three quarters of an hour in a moderate oven; it
should be firm on the surface so as not to sink and be
heavy when it is drawn out. Put it on its side on a sieve
reversed to cool.
18.—Sweet Rusks.
Prepare the mixture as above, (only put it in a buttered
baking sheet instead of in a mould) and after it has been
slightly baked pull the mixture apart with a couple of forks
and then re-set it in the oven to get crisped.
19.—A French Galette.
Work the butter lightly into the flour, add the salt; beat
ingredients. tw0 0f the eggS witD tne cream,
1 lb. of fine flour . .
yt „ „ butter and work the flour into a paste
t saltspoonful of salt • 1 • t^
The yolks of three eggs With it. Roll it into a round
1 small cupful of cream
shape three quarters of an inch
thick; mark it into small diamonds with a knife, brush some


372 DAINTY DISHES FOR INDIAN TABLES.
yolk of eggs over the top, and bake the galette in a toler-
ably quick oven for about half an hour. It is generally
eaten hot.
20.—Savoy Cake.
Divide the yolks from the whites carefully; put the latter
ingredients. in a china bowl in a cool place
i lb. of loaf sugar, pounded ... . . , , .
and sifted till requ1red. Add the sugar,
4,A oz. of the finest flour salt, and essence to the yolk;
Al/i » ■t cornflour .
1 saitspoonfui of salt work these together w1th a wooden
25 drops of vanilla or other es-
sence spoon till they look like creamy
batter. Whisk the whites to a stiff froth, mix the flour and
cornflour gradually with the batter; when they are well in-
corporated stir the white in by degrees gently until the whole
is thoroughly mixed. Put some butter in a plain mould,
stand it in the oven until it is dissolved, cover the mould
well with it in eVery part, sift in some finely powdered loaf
sugar, and when the whole surface of the batter is covered
with it, shake out the remainder; pour in the batter, tie a
broad band of paper round the mould, put a few wood-ashes
on the baking sheet, place the mould on that, and bake till
done in a gentle oven.
21.—Chantilly Cake.
Separate the yolks and whites carefully; whip the yolks
ingredients. with eight ounces of the sugar
\° of. of finely powdered sugar and thirty drops of vanilla till in
Some essence of vanilla
6 oz. of weii dried and sifted a firm froth; beat the whites to a
flour
y, of a pint of thick cream stiff froth and add them to the
yolks; stir in the flour gently and by degrees; beat the mix-
ture for ten minutes; while this is being done take a mould
with a hollow centre, rub it with butter, fill it half full with


CAKES.
373
the mixture, and bake it in a moderate oven for one hour.
Turn it out on a sieve on its side to cool, and when it is
quite cold, whip the cream with the remainder of the sugar
and twenty drops of vanilla to a firm froth and fill the centre
of the cake with it.
22.—Genoa Cake.
Mix all the ingredients except the butter; melt the butter,
but do not oil it; add it to the
mixture and beat for a quarter
of an hour. Have ready a tin
nine inches square and two
inches deep, pour in the mix-
ture, and bake in a moderate
oven for one-and-a-quarter hours.
Blanch and chop the almonds;
beat the white' of egg with the
sugar and orange-flower water;
brush the cake over with this,
strew it with the almonds, and
bake for about a quarter of an hour longer.
ingredients.
1 lb. of fine flour, dried and
sifted
% lb. of loaf sugar, pounded
% ,, ,, currants (washed and
dried)
% lb. of Sultana raisins (picked
and rubbed in a cloth)
6 oz. of mixed candied peel
(chopped)
V of a nutmeg, grated
The grated peel of a lemon.
The strained juice of a lemon
Two tablespoonsful of rum
8 fresh eggs, beaten
1 lb. of fresh butter
ingredients ftf Glaze.
3 oz. of sweet almonds
The white of one egg
2 dessertspoonsful of powdered
loaf sugar
20 drops of orange-flower water
23.—Guernsey Cake.
Beat the butter to a cream and mix in the ingredients in
the order in which they are
given; beat the mixture for ten
minutes; line a tin with buttered
paper, pour in the mixture, and
bake in a well heated oven for an
hour and twenty minutes. Turn
out the cake on its side on a sieve
to get cold.
ingredients.
Yl lb. of fresh butter
\i ,, ,, dried flour
% ,, ,, finely ground rice
34 ,, ,, loaf sugar, powdered
\i ,, ,, dried cherr1es, slightly
chopped
2 oz. of sweet almonds.
(blanched and pounded)
2 oz. of candied orange-peel,
(chopped)
2 oz. of angelica, (chopped)
The yolks of ei>;ht eggs
The whites of three eggs
2 tablespoonsful of brandy


374 DAINTY DISHES FOR INDIAN TABLES.
24.—Thick light Gingerbread.
Crumble the butter into the flour and add the sugar,
ingredients. ginger, and caraway seeds; mix
8 oz. of butter ,, . , . . .
2 lbs. of flour well and then beat in the treacle
*/2 lb. of blown sugar . .
2 lbs. of powdered ginger gradually: when that is well m-
% oz. of ground caraway seeds .
2 lbs. of treacle corporated whisk the eggs well
4 eggs .
.>i of an ounce of carbonate of and add them; dissolve the soda
soda
in half a teacupful of warm water;
add it to mixture, stir briskly; pour it into a shallow well
buttered tin, and bake in a moderate oven for one-and-half
hours.
Note.—This is alight good gingerbread, and for children less butter
and caraway seeds may be used.
25.—Rich Gingerbread.
Whisk the eggs to the lightest possible froth and pour the
ingredients. treacle gently and by degrees on
^ofofp^br'own sugar to them, beating U^ty W»h ■
I oz. of frelh hZer wooden spoon; continue to beat
1 'dea Jamaica ginger,po,,n- while you add gradually the sugar
* 'ToUeTgTger1 °f fine,y and flour. Warm the butter just
The grated rinds of two fresh ,. , • • r . ...
large lemons enough to liquify it; add it in
small portions to the mixture which must be well beaten till
each is incorporated. The success of the cake depends on
this process, and when it is all mixed, no butter should be
visible on the surface, and large bubbles will appear in it to
the last. Now add the ginger, cloves and lemon-rind. But-
ter a shallow square tin, pour in the gingerbread, and bake
it for about an hour in a gentle oven. Let it cool a little
before it is turned out and set it on its edge, supporting it
against a jar, till it is cold.


376 DAINTY DISHES FOR INDIAN TABLES.
prick them over with a skewer, strew the confits over the
top, and bake upon paper in a moderate oven till crisp and of
a pale brown color all over, about three quarters of an hour.
29.—Excellent Scotch Short Bread.
Put the butter in a basin and beat it to. a thick cream
ingredients. witn a w00den spoon; add the
1 „' „ sugar, pounded and sif- flour and sugar gradually; beat
ted
iib. of butter the eggs; add them very gradu-
10 eggs
H lb. of candied lemonA 2 « ally to the rest; when the whole
orange and c1tron N3 g
peeiinequaipropor-fg! is thoroughly mixed, add the
t1ons J o ° J
ThfrindofTwoiemo^Jrubbed brandy; pound the lumps of
inch of 'sTtPS °f sugar sugar and add them; spread
4 oz. of white comfits some circular t;ns aQout tw0
inches deep with butter, pour in the paste, strew the comfits
over them, sprinkle some fine sugar over the top, place them
on baking sheets in a moderate oven, and bake until crisp
and very lightly colored.
30—Orange Flower Macaroons.
Put the sugar (which must be very dry) into a basin. The
ingredients. moment the orange-flowers come
\ '£ of HT ^sWof eSy in, pick the petals off the stems,
gathered orange blossoms . , . , , -
The whites of eight fresh eggs weigh them and chop them at
once with a pair of scissors into the sugar; if there is any
delay they will be discolored. Add the whites of the eggs
and whisk the whole well together until it looks like snow;
drop the mixture at once on to a sheet of paper in little
cakes, the size of a walnut, and bake in a very cool oven for
about twenty minutes or more. When they are ready they
will be delicately colored a pale fawn color and dried through.


cakes. 377
31.—Almond Macaroons.
Blanch and pound the almonds; wipe them and set
ingredients. them in a very cool oven to dry;
1 lb. of sweet almonds . ,
1 % lbs. of fine sugar, pounded pound them to a very smooth
'The whites of eight fresh eggs . . . .
Some wafer paper paste, adding while pounding the
white of an egg; whisk the remaining whites to a stiff
froth; stir in the sugar; add the almonds by degrees, whisk
the whole well together, drop the mixture upon wafer-paper,
and bake in a moderate oven till quite crisp and of a pale
brown.
32.—Macaroon Cakes.
Before you pound the sugar take two lumps and grate
ingredients. the rind off the lemon on them.
4 0z. of sweet almonds ,
yi „ „ bitter almonds Pound and sift the remainder of
1 teaspoonful of brandy
10ozofioafsugar the sugar. Blanch all the al-
The whites of six eggs °
The rind of a lemon monds; pound two ounces of the
sweet and all the bitter, and add while pounding the brandy
and the whites of two eggs; beat till in a stiff froth. Chop
the remaining almonds into small pieces; add them to the
mixture; now add the sugar; pound the lumps with the
lemon-rind on them; add them; beat the whites of the re-
maining eggs to a stiff froth ; add them, and beat the mixture
till it becomes a firm paste; drop it on sheets of writing
paper in little lumps the size of walnuts, and bake in a
moderate oven till dry and of a pale fawn color, about
eighteen minutes.
33•—Queen's Cakes.
Mix all the ingredients in a basin in the order in which
wa


378
DAINTY DISHES FOR INDIAN TABLES.
ingredients of Queen's Cakes.
% lb. of dried fine flour
J£ „ „ sifted loaf sugar
6 oz. of currants, well washed
and dried
6 fresh eggs, well beaten
H lb. of fresh butter, dissolved
but not oiled
The grated rind of half a lemon
Two tablespoonsful of brandy
they are given and beat the mix-
ture for about ten minutes; but-
ter some little tin moulds of
various shapes, pour in the mix-
ture, and bake in a quick oven
for about fifteen minutes.
ingredients.
1 lb of currants (well washed
and dried)
4*oz. of beef suet (finely minc-
ed)
3 oz. of candied orange peel
(shredded small)
3 oz. of candied lemon-peel
1 small pinch of salt
~% oz. of mixed spices (pounded)
4 ,, ,, macaroons or ratafias
(rolled to powder)
14 oz. of butter
x lb. of flour
34.—Banbury Cakes.
Mix all the ingredients except the butter and flour
well together; make a light paste
with the butter and flour; roll
it out once or twice to prevent
its rising too much; roll out half
of it in a very thin square and
spread the mixed fruit and spice
equally upon it. Moisten the
edges, lay on the remaining half
of the paste rolled equally thin; press the edges securely
together; mark it over with the back of a knife in regular
divisions two inches wide and three long; bake it in a well-
heated oven for from twenty-five to thirty minutes, and
divide it into cakes while still warm.
35.—Tea Cakes.
Put aside a teacupful of th e flour; put the rest into a
ingredients. large basin with the salt; mix the
1 lb. of good flour, dried and
sifted
yeast with rather more than a gill
of tepid water and stir it into the
flour till it forms a soft paste;
cover the basin with a clean
cloth and let it stand on the
hearth not too close to the fire for an hour to rise; then add
1 saltspoonful of salt
X oz. of German yeast
}J lb. of sifted loaf sugar
,4 of a nutmeg, grated
6 oz. of butter, beaten to a
cream
4 fresh eggs well beaten


cakes. 379
the other ingredients in the order in which they are given.
Divide the dough into eight cakes; use the reserved flour
for making them up; place them on a tin and bake in a
quick oven until nicely browned, about twenty minutes. Cut
through the centre, spread with fresh butter, and serve very
hot.
36.—Plain Buns without Butter.
Dilute the yeast with the milk till it is quite smooth; put
1ngredients. as much of the flour to it as will
1 oz. of sweet German yeast , . 1 . . 1
1 pint of warm new miifc make a smooth th1ck batter;
2 lbs. of flour .
% lb. of sugar throw a thick cloth over the pan
1 saltspoonful of salt
a few currants washed and in which you have mixed it and
dr1ed v
stand it where the fire will warm
but not heat it. When it is well risen (which will take two
hours or more) and bubbles appear on the top, add the salt
and sugar and as much more of the flour as will form a
light dough. Leave it to rise again, and if it is too firm to
mould with the fingers, beat it with a strong wooden spoon
and put it into tin pans, slightly buttered, to bake. Strew a
few currants on the surface; put the tins into a quick oven
and bake until the entire surface is browned.
Note.—To make these richer use less milk, crumble up two or three
ounces of butter very finely in the flour which is added to the batter
after it has risen. When the dough is ready, roll it into balls, put
them on the tin some inches apart, wash the tops with milk, sift sugar
over the top, and bake as directed.
37.—Soda Buns.
Work the butter into the flour with the fingers until it is
ingredients. qUite Jn crumbs; mix in the
\i lb. of flour ,.,,.,,
3 oz. of butter sugar, salt, and rind; boil the
4 11 m sugar
a pinch of salt cream and add it to the rest; mix


CAKES. 383
centre. Fill a biscuit forcer* with some of the batter; fold
down the open end; hold the forcer in the right hand, press
the batter out with the thumb, and guide the pointed end
with the left hand. By this means the biscuits must be
spread in straight lines like fingers, on each side of the
straight line in the middle of the sheet of paper. When the
sheet is full, place it on a baking sheet, sift finely pounded
sugar over it; shake off the loose sugar, put the sheet in a
very moderate oven, and bake for about a quarter of an
hour. ■
* When there was none at hand we have made cones of thick cartridge
paper which have answered the purpose very well.
46.—Finger Biscuits Glace.
Prepare some finger biscuits (see preceding recipe), or else
bake the batter of Savoy or Spongecakes on a baking tin,
and afterwards cut them into small cakes any sizes or shapes
which may be liked. Prepare some chocolate, tea or coffee
icing (see recipes), and while it is hot dip the finger biscuits
or cakes in the icing and leave to dry. Cakes prepared in
this way are delicious, and make a nice dessert dish.



BREAD.
General Remarks.
A brick oven heated with wood is far the best to bake
bread in, but we have seen excellent bread made in the
ordinary camp ovens; when these are used it is desirable
to make it up in very small loaves or rolls, otherwise the
surface becomes hardened and browned long before the heat
has penetrated to the centre of the dough.
When a brick oven is used it should be well heated with
faggot wood and two or three solid logs; when it is cleared
the door should be closely shut for quite half an hour before
the baking commences. The heat will then be well sustain-
ed for a succession of bread, pies, cakes, and pastry.
Bread requires great care to keep it wholesome and fresh.
It should, as soon as it is perfectly cold, be laid in a large
earthen pan with a cover which should be kept free from
crumbs and frequently scalded, and then wiped very dry for
use. Loaves which have been cut, should have a smaller
pan appropriated to them, and this also should have the
loose crumbs wiped from it daily. The pans should stand
on two pieces of wood about four inches deep, so as to
allow a current of air to pass under them.



DESSERT DISHES, DRIED FRUITS,
CONFECTIONERY.
Many of the dishes given under the head of Preserves
may be served as Dessert, and any kind of fruit-jelly taken
out of its own pot and moulded on ice (if it is not stiff
enough) makes very pretty Dessert Dishes. As it is not
always easy to get good Confectionery in India, and as
preserved fruits are very expensive, we give some excellent
recipes for preparing certain kinds at home.
1.—Peaches in Brandy.
Pare some ripe peaches and take out the stones; pre-
pare a syrup with seven ounces of sugar and half a pint
of filtered water for every six peaches, boiled together, for
ten minutes; put the peaches into the syrup and stew
them very gently for eighteen or twenty minutes, turning
them constantly. Pour off the syrup; boil it quickly to
reduce and thicken it for ten minutes; break the stones,
blanch the kernels; put the peaches with the syrup into
large glass jars (empty preserve bottles do well) which they
should only half fill. When they are quite cold pour in
very pale French brandy to within half-an-inch of the brim;
put in a few of the kernels, six or eight, and cork down
the jars.


388 DAINTY DISHES FOR INDIAN TABLES.
2.—Brandied Cherries.
Take some fine cherries, cut off half the length of stalks
and drop them gently into bottles with wide necks; leave
sufficient space in each bottle for four ounces of pounded
sugar-candy; fill them up with pale fresh brandy and add a
few of the kernels, or of apricot kernels, blanched, if pre-
ferred. Tie the bottles down closely.
3.—Salad of mixed Fruits.
Pick the stalks off fine strawberries and raspberries, and
put a quantity of them into a bowl. Strew them very plen-
tifully with powdered loaf sugar, and lay thick Devonshire
cream (see recipe) entirely over the whole.
4.—Chestnuts.
Make a slight incision in the outer skin only of each
chestnut, to prevent its bursting, and when all are done throw
them into plenty of boiling water, with a teaspoonful of salt
to each quart. Boil them for seven or eight minutes; drain
them; wipe them on a coarse cloth; while still hot, roast
them in a coffee roaster or in a Warren's corrugated frying
pan for ten or fifteen minutes, and send them to table in a
very hot napkin.
5.—Pearled Fruit.
Any fruits, such as small bunches of grapes, Cabul grapes,
gooseberries, cherries, strawberries, raspberries, mulberries,
&c, may be used for this dish. Very good fruit must be
selected. Whip the white of afresh egg with half a sherry-
glass of water on a plate with the blade of a knife until
both are well mixed and frothed. Dip the fruit into this


DESSERT DISHES, DRIED FRUITS, CONFECTIONERY. 39I
this; lay it on a wire sieve or fruit-drainer, and stand it in
the sun. In about ten minutes the fruits may be detached
without disturbing the sugar, and the fruit will be Gla<;e.
It should be kept in a box lined with paper with strips
of paper between the fruit, and stored in a very dry
place.
10.—Peaches or Apricots Glace.
The fruit must be quite ripe and sound. Wipe off the
bloom, cut them in half, and take out the stones. Take
one pound of sugar for each one pound of fruit and pre-
pare SDme clarified sugar (see recipe). Dip the fruit twice
into brandy; put it into the syrup and let it come slowly to
the boil (five or six minutes); turn it carefully into a pan or
basin, pour the syrup over, and let it stand till next day.
Pour off the syrup, boil it quickly for five minutes, and pour
it over the fruit boiling hot. Do this every day for a week;
the last time boil it ten minutes; then put in the fruit and
boil it ten minutes more. When cold take the fruit out, lay
it on a sieve, dredge it over with pounded loaf sugar, and
place it in the sun or on a slack oven until it is dry. Keep
it in a paper box or one lined with paper, with a strip of
soft writng paper round each piece of fruit.
11.—Melon Glace.
Follow the preceding recipe, putting twenty drops of
essence of vanilla into the syrup.
12.—Pears Glace.
Follow the recipe for Peaches and Apricots Glace".


396 DAINTY DISHES FOR INDIAN TABLES.
25.—Burnt Almonds or Pralines.
Rub the almonds in a cloth to clear them from dust, and
ingredients. pUt them in a slack oven or in
% lb' of almonds
ji ofaii>. of loaf sugar front of the fire to dry. Prepare
1 spoonful of vanilla sugar x
Some cochineal the sugar as for Clarified Sugar
(see recipe), and boil it till it is white and bubbles; add the
vanilla, sugar and some cochineal. Take it off the fire
instantly; throw in the almonds and stir well with a wooden
spoon; so soon as the almonds are well covered, turn them
out on a wooden spoon and cover with paper; leave them
for five minutes. Pick the almonds from the sugar and put
it back into the stewpan; add enough water to dissolve it,
boil it till it bubbles as before, throw in the almonds
again, stir carefully, and when they are well covered with
sugar turn them out again on a wire sieve. Again pick the
almonds from the sugar; put it back in the saucepan with
a few drops of cochineal; boil it again till it whitens and
bubbles; stir in the almonds again, and when they are well
covered drain them on the wire sieve as before. They
should now be about three times their original size and
should be served piled up on a glass compotier.
26.— Pistachio Pralines.
Prepare according to the preceding-recipe.



ICES.
Directions for Freez1ng.
To make ices, it is necessary to have a vessel called a
freezing pot, an ice-pail, and an ice-spoon. When the com-
position to be frozen is ready, the ice must be beaten quite
small with a mallet and mixed quickly with two or three
handsful of saltpetre, or double as much salt. Place the
freezing-pot firmly in the centre of the ice and press the ice
closely round kit up to the top. Take off the cover of the
ice-pot and pour in the preparation to be frozen. Work it
round or backwards and forwards by means of the handle
at the top, for eight or ten minutes; then scrape away the
portion which has frozen to the inside of the pot with the
ice-spoon and mix it with the rest, otherwise the mixture
will be full of lumps, and continue the process until the
whole mass is uniformly frozen.
1.—Strawberry Water Ice.
Strip the stalks off the strawberries; rub them through a
fine sieve; mix them with enough
of the syrup to make them agree-
inaredients.
2 lbs. of strawberries
Some cold clarified syrup (j'■
recipe).
The strained juice of two small ably sweet; add the lemon-iuice,
lemons J'
pour the mixture into the freez-
ing pot, and proceed as directed above.
Note.—All water ices are made in the same way by extracting the
juice from the fruit, according to the preceding recipe. Where there
is no fruit, fruit syrups of any kind may be used instead. These ices
are much more refreshing and wholesome than cream ices.


ices. 399
sieve; make a custard with the milk, eggs, and two ounces
of sugar, stir in the fruit, and freeze.
6.—Strawberry Cream Ice.
Take the stalks off the strawberries; bruise them with the
ingredients. sugar. ruD tnis through a hair
i lb. of strawberries . j j 1 , •
8 oz. of sifted sugar sieve; add the pulp to a pint of
1 pint of cream . .
to drops or cochineal cream; put m the cochineal, and
freeze.
7.—Coffee Cream Ice.
• ingredients. Beat the yolks ; add the coffee,
1 Large5cVof strong coffee milk and sugar; stir this over the
1 pint of boiled milk ... .
8 oz. of sugar fire, strain it through a hair sieve,
y pint of thick cream
the ice.
add the cream, freeze and mould
8.—Chocolate Cream Ice.
This is prepared in the same way as the preceding recipe,
except that six ounces of chocolate dissolved in a gill of hot
water must be substituted for the cup of coffee.
Many of the recipes for creams may be converted into ex-
cellent ices by omitting the isinglass, and freezing according
to directions.



COFFEE, TEA, CHOCOLATE.
1.—Coffee.
It is even more rare to get a good cup of Coffee than to
get a good dinner or pure wine, and yet nothing is easier.
In the first place get the berry good, and if you are not
certain that it has been stored for some time, keep it a year.
Only as much coffee as is needed should be roasted or
ground at one time, as it loses its flavour and aroma if kept.
We should recommend every one to procure a coffee-roaster
and grinder; they are inexpensive and simple, and it is al-
most impossible to get a native servant to roast coffee with-
out burning some and leaving some raw, or to pound it with-
out reducing it to powder. When properly roasted the ber-
ries are of a fine light brown, equally colored all over. Then
grind it, not to powder, and use at once.
The best kind of coffee pot is Adam's percolator, or the
French coffee percolator which can be procured almost any-
where and is very inexpensive. The proportions to use are
one ounce of coffee to a large breakfast cup of filtered water.
Heat the coffee pot; put the coffee into the well ; place the
presser on it, stand it near the fire; pour in a little boiling
water, two minutes later add a little more, and so on till you
have put in the requisite quantity. By attention to the fore-
going, excellent coffee will invariably be produced. When
coffee is served after dinner it should be handed round with
lump sugar and sugar-candy and small glasses of liqueur.


COriXE, TEA, CHOCOLATE. 401
z— Tea.
There is no great difficulty in making tea, and yet how
rare it is to get it really good. Filtered water should always
be used, and if possible a small kettle should be kept
solely for this purpose. First heat the tea-pot by pour-
ing in scalding water; pour this out; put in the tea-leaves
instantly and leave them there for two minutes; add a
little water (less than a quarter of a pint); let it stand
three or four minutes; fill up the tea-pot, and pour out a
well made cup of tea. Serve with good fresh milk or
cream, and lump sugar.
3.—Russian Tea.
A most delicious beverage for hot weather is procured
by making tea as above directed (the tea should be of the
very fentst quality), and pouring it off at once into tumb-
lers containing two lumps of sugar and one slice of lemon.
4.—Chocolate.
Rasp one ounce of good chocolate and boil it from five
to ten minutes with four tablespoonsful of water. When
it is quite smooth add a pint of new milk, boil it again,
and stir it quickly to froth it."
For water-chocolate, use three quarters of a pint of water
instead of the milk and send rich cream to table with it.
5— A Spanish Recipe for serving Chocolate.
Take one ounce of chocolate and half a pint of cold water
for each person; rasp it in a small mortar, put it over a
slow fire, and stir it quickly till it is as smooth as custard;
pour it at once into cups and serve it with a glass of sugar
13


406 DAINTY DISHES FOR INDIAN TABLES.
12.—Milk Punch.
(Another way.)
Two or three days before making the Punch, steep the
ingredients. lime-peel in the liquor of one of
"5 „ "° water the bottles of rum. Mix all the
2 „ ,, lime-juice ... , , .
7 lbs. of loaf sugar ingredients together; strain the
3 quarts of milk ',.,,,. . ,
2 nutmegs (grated) rum in which the lime-peel has
The peel of 25 limes
been steeped over the rest; bottle
the mixture and seal the corks down.
13—Turtle Punch.
Follow the directions for milk-punch and substitute a
quart of green tea made as follows, for the milk and spice:—
Put two ounces of fine gunpowder tea into a jug, pour a
quart of boiling water over it, and let it stand ten minutes;
then strain.
14.—Pineapple Punch.
Follow the recipe for milk-punch, substituting one pound
of ripe pineapple (cut into very thin slices) for the oranges,
and a quart of rice water (made as follows) for the milk:—
Boil half pound of the best rice in two quarts of water till
it is soft and pulpy; then strain the water through a fine
sieve.
15.—Cambridge Milk Punch.
Put the milk, the thinly-pared lemon-rind, and sugar into
ingredients. a saucepan . bring it slowlv to boil,
2 quarts of new milk
The rind of one large lemon take out the lemon-rind ; take the
Vz lb. of good lump sugar
The yolks of 4 fresh eggs saucepan off the fire: beat the
Yi of a pint of cold milk *
11 pint of rum yolks with the cold milk; strain
'z ,, ,, brandy
this through a sieve; stir it into


408 DAINTY DISHES FOR INDIAN TABLES.
20.—A French Recipe for Mulled Wine.
Boil the spice in the water with the sugar and orange-rind
ingredients. . lantil they form a thick syrup,
'2 dLTefssful °f Water which must on no account be al-
'A of an ounce of ginger and cin- . ,
namon pounded lowed to burn. Pour in the wine,
2 oz. of sugar . ..... . . . ,
t pint of claret or port wine Stir it till It IS On the pOlllt 01
The rind of an orange
boiling; serve at once.
21.—Negus.
ingredients rud the sugar on the lemon
1 pint of red or white wine , .
1 ,. „ boiling water peel to extract the flavour; squeeze
3 oz. of loaf sugar ....
, lemon out and strain the juice; mix
all the ingredients together and
\i of a nutmeg, grated
serve either hot or cold.
22.—Sherry Cobbler.
ingj edients.
i tumblerful of clear ice, Put all the ingredients into a
, tumblerful of r.eSh straw- glass jug ; stir for eight minutes;
1 largewTnegiassfui of curacao imbibe through straws or glass
6 oz. of finely powdered loaf
sugar tUDeS.
1 pint of fine old sherry
23— Gin Sling.
Put the lemon and sugar into a large tumbler; fill up
1ngredients. nearly to the brim with pounded
3 fim^oVfoTsugar clear ice; add the gin; stir and
, wineglassful of old g.n ^ ^^ % %^
24.—Brandy Smash.
ingredients. Put the lemon, pineapple, and
I s)iT 1, lineTppie sugar into a large tumbler; fill nF
j d™°°nful of sifttd loaf with pounded ice; add the brandy.
1 wineelassful of brandy - . .
mix well and drink.


412
DAINTY DISHES FOR INDIAN TAfcLES.
39.—Pomegranate Water.
Take the red pulp and put it into a basin with the sugar i
ingredunts. bruise well with a wooden spoon,
6 pomegranates ,, ,, , . . . .
12 oz. of sugar add the water, lemon-juice and
lV pint of water
The juice of two lemons. cochineal; mix and filter through
A few drops of cochineal
a jelly-bag; stand in ice for an
hour.
40.—Mango Water.
Take out all the pulp and put it in a basin with the
ingredients. sugar; bruise well with a wood-
4 mangoes , , ,
12 oz. of sugar en spoon; add the water; mix
1}£ pints of water . .
well and stand in ice for an hour.
41.—Syllabub.
Put the sugar into a large bowl and pour the strained
lemon-juice on to it; stir these
well together; add the port-wine,
sherry, and brandy: grate in the
nutmeg; hold tbe bowl under
the cow and milk it full. In
serving, put a portion of the curd into each glass, fill it up
with whey and pour a little rich cream on the top.
ingredients.
\i lb. of sugar, broken small
The juice of 2 lemons, strained
1 pint of port-wine
1 ,, „ sherry
J£ „ „ brandy
1 nutmeg
2 quarts of milk
42.—Strawberry Vinegar.
The strawberries must be ripe and freshly gathered,
weigh them and put them into
large glass jars or wide-necked
bottles; and to each pint pcnn
one-and-a-half pints of fine pale white-wine vinegar. Tk
a thick paper over them and let them stand two or three
ingredients.
4 quarts of strawberries
3 quarts of vinegar
1 lb. of best loaf sugar for each
1 lb, of vinegar
J


DRINKING CUPS, SYRUPS, LIQUEURS, &C. 413
days. Pour off the vinegar; empty the strawberries into
a jelly bag, or suspend them in a cloth that all liquid may
drop from them without pressure; replace them with the
same weight of fresh fruit; pour the vinegar upon this,
and let it stand three days as before; repeat the process
again until the flavour of the strawberries preponderates over
that of the vinegar. Drain the liquid off very closely;
strain it through a flannel bag, weigh it and mix it with
the same weight of sugar, roughly powdered; when it
is nearly dissolved, stir it in an enamelled stewpan (or a
stone jar set in boiling water) over a very clear fire until
it has boiled for five minutes; skim it thoroughly; pour it
into a delicately clean stone bottle or china jug, cover it
over with a thick folded cloth, and let it stand till next day.
Put it into pint or half pint bottles, cork it lightly, and five
days afterwards cork tightly down and store in a dry cool
place.
A spoonful or two of this in a glass of iced water forms
a delicious summer drink; and it makes excellent sauces
for common custard, batter or rice-pudding.
43.—Cherry Brandy.
Either fresh or preserved cherries may be used. Cut
off half the stalks, drop them into clean dry bottles with
wide necks ; for each pound of cherries add ten ounces
of powdered sugar-candy; fill up the bottles with French
brandy, cork securely and tie over the top. Keep for nine
months before using.
A few cherry or apricot kernels put into each bottle im-
proves the flavour.



ITEMS FOR INVALIDS.
1—Beef Tea.
The beef should be very fresh; chop it into small dice,
ingredients. (leaving out every particle of fat),
4 lbs. of beef (the upper side of
the round) put it into a jar with the salt and
1 saltspoonful of salt
3 pints of cold water water; tie it closely down; place
it in a saucepan of water and let it boil gently for five hours.
Strain and serve with fresh made thin toast cut in fingers.
2.—Beef Tea in Haste.
When beef tea is required at once, chop two pounds of
beef as fine as mincemeat, put it into a stewpan with one
pint of boiling water, stir it over the fire for ten minutes,
and strain it through a napkin.
3.—Extract of Beef.
Cut the beef into pieces half an inch square, free from
fat; put them into a jar with one
gill of water and stand it in the
oven for half an hour; then add
a pint of water and put it back into the oven for one-and-a-
half hours; strain it through muslin and use.
ingredients.
1 lb. of lean beef
1 gill of water
1 saltspoonful of salt
4.—Extract of Veal.
Pro ceed exactly as above, substituting Veal for Beef.
/


416 DAINTY DISHES FOR INDIAN TABLES.
5.—Mutton Tea.
Cut the meat into small pieces without any fat; put it
inveditHts, jnt0 an enamelled stewpan with
3 lbs. of lean mutton , . .
■ 07. of Scotch barley the barley and cold water; stir it
1 quart of cold water ....
1 saltspoonful of salt frequently till it boils; skim it
with care. Simmer it for three hours; add the salt. Take
out the mutton, strain off the tea, rubbing as much of the
pulpy part of the barley through the sieve as will pass
through without much pressure. Skim off every particle of
fat, and serve.
6.—Mutton Broth.
Put all the ingredients into a stewpan and simmer
ingredients. for three-and-a-half hours, skim-
3 IbW scrag of mutton ^ constantly. Then stram jt
ThThean oT a white lettuce through a sieve into a basin and
1 teaspoonful of salt . . , . _
3 pints of cold water serve with dry toast cut in fin-
gers.
If rice or tapioca are added they must be boiled separate-
ly till tender, put into the broth after it is strained and
boiled ten minutes longer.
7.—Chicken Broth.
Cut up a fowl and break the leg bones; put it in a stew-
ingredienn. pan w;tn tj,e Water, salt, and
1 quart of water sugar. Boil gently, skimming
A teaspoonful of salt' .
a „ „ sifted loaf constantly for four hours. Strain
sugar
into a basin ; when cold take off
the fat and heat a cupful when required.
Note.—Very strong chicken broth may be made by following the
recipe for extract of beef, using only half a pint of water.


ITEMS FOR INVALIDS. 417
8.—Calf's-foot Broth.
Split the calf's-foot and put it into a fire-proof jar with all
ingredients. the ingredients. Tie down the
1 calfs-foot . .
1 \i pims or new milk jar, and bake it in a slow oven
1K 11 11 water
1 saitspoonfuiofsait for eight hours. Strain through
j „ „ sifted sugar ° °
a sieve into a basin, and when
cold remove the fat. Heat it when required for use.
9.—Convalescent Soup.
Split and wash the head; put it into a stewpan with the
ingredients. vegetables, salt, sugar, mustard,
1 sheep s head
2 lbs. of fresh lean beef and cold water. Simmer erentlv.
\i turnip ° ''
V\ slitsSmonfuf of salt skimming frequently for two
\" "frefhmade hourS- Take 0Ut the head' CUt
3 pid's ofcoid water the meat off the cheeks in neat
2 dessertspoonsful of fine oat- half.an.inch pieces, free from fat;
2 fabiesp^ntfui of port-wine put the bones and trimmings
back into the soup. Moisten the oatmeal with the gill of
water and stir it into the soup; simmer two hours longer,
then strain. Put the pieces of meat into the soup; simmer
for three-quarters of an hour; skim off every particle of fat,
add the port-wine, and serve the quantity required im-
mediately. There will be about one-and-a half pints of soup.
10.—Savoury Custard.
ingredients. Stir the barley into the beef-
1 tablespoonful of Robinson's . ,. - .
patent barley tea; mix well and stir over the
}4 pint of good beef-tea, (see n r
recipe) fire for five minutes.
"3


ITEMS FOR INVALIDS. 419
14.—Tapioca Milk.
1ngredients. Put the tapioca and milk into a
%A oz. of the best tapioca . ,. e
1K pints of new milk saucepan ; simmer gently for two-
1 dessertspoonful of sifted sugar ...
and-a-quarter hours, stirr1ng fre-
quently. Sweeten with the sugar.
15.—Arrowroot.
Mix the arrowroot with the cold water; add the boiling
Ingredients. water; put it into an enamelled
2 teaspoonsful of the best arrow- , . f ,. -
root saucepan and st1r over the fire for
y. wineglassful of cold water
y2 pint of boiling water three minutes. , Add the sugar.
3 teaspoonsful ofsifted loaf sugar
If wine or brandy are ordered, put
in one wineglassful of white-wine, or a tablespoonful of
brandy.
16.—Arrowroot Milk.
1ngredients. ^ix the arrowroot with the cold
2 teaspoonsful of arrowroot , ....
1 wineglassful of new cold milk milk ; add the boiling milk: stir
K pint of new boiling milk
1 dessertspoonful of loaf sugar over the fire for three minutes;
add the sugar.
17.—Isinglass and Eggs.
Boil the isinglass and sugar in the water; add the orange-
ingredients. flour water and the yolks (well
yz oz. ofbest isinglass u . \ t> -i c ,
y3 pint of water beaten.) Boil up for one m1nute.
dessertspoonful of loaf sugar . ...
drops^of orange-flower water Strain through muslin 1nto a small
mould, and serve when cold.
rhe yolks of two fresh eggs
18.—Isinglass Jelly.
Put the isinglass in a delicately clean stewpan with the


ITEMS FOR INVALIDS. 441
A glass of calfs-foot jelly melted may be added. The in-
valid should be consulted before the lemon-peel is put in,
as its flavour is unpalatable to some people, and orange-
juice is often preferred.
Note.—After the barley water has been poured off the jug may be
filled up again with boiling water.
22.—Rice Water.
Wash the rice in several waters; put it into a very clean
ineredimt*. saucepan (enamelled if you have
1 quart of water it) with the water; boil for two-
and-a-half hours, stirring and skimming frequently. Strain
it into a jug through a. fine wire sieve; rub through the part
that is glutinous and goes through without pressure.
23.—Toast Water.
Toast a piece of bread slowly before a clear fire until
it is browned through but not the least burnt; put it into
a jug and pour a quart of boiling filtered water over it.
Cover till cold.
24.—White Wine Whey.
ingredients.
% pint of new milk Boil the milk and sugar: pour
1 dessertspoonful of sifted su-
.8", ,, , . in the sherry; drink hot.
1 w1neglassful of sherry or *
Madeira
25.—White Wine Whey with Eggs.
ingredients. Beat the eggs with the sugar,
VS£5£5S£5*&2$t and stir them into the wine.
X of a pint of boiling wh1te wine . , ,


424
MENU.
(For a Party of Six.)
Julien Soup.
Fish with Cream Sauce.
Sweetbreads with Green Peas.
Pigeons a la Tartare.
Saddle of Mutton with Haricot Beans.
Pheasant with Truffles.
Puree of Spinach with poached Eggs.
Pancakes with Raspberry Cream.
Noyeau Jelly.
Epicurean Butter, Cheese Straws, Cheese, etc.
Dessert.
MENU.
(For a Party of Six.)
Almond Soup.
Fillets of Fish with Caper Sauce.
Mutton Cutlets, braised.
Rabbit fried in butter.
Pheasant braised, with Beef and Chestnuts.
Cheese Fondu.
Truffles a 1' Italienne.
Cream Cheese, Olives, etc.,
Dessert.


427
MENU.
(For a Party of Eight.)
Pea Soup.
Fillets of Fish, with Milanese Sauce.
Sweetbreads with Truffles.
Mutton Cutlets with white Mushroom Sauce.
Two Chickens for Eight persons.
Asparagus Salad.
Tomato Toast.
Russian Pudding.
Oranges filled with Jelly.
Cheese, Herrings a la Sardine, etc.
MENU.
(For a Party of Ten.)
Celery Soup.
Fried Fillets of Fish -with Tartar Sauce.
Mutton Cutlets, braised.
Vol-au-vent of Sweetbreads.
Fillet of Beef, larded.
Ducks braised with Green Peas.
Russian Salad, Eggs and Mushrooms.
Souffle Pudding, Meringues a la Vanille, iced.
Pate de fpie-gras, Devilled Biscuits, Cheese.
Dessert,


INDEX.
ALMOND cakes, 370.
„ cheesecake mixture,
243-
,, paste for cakes, 365.
,, ,, ,, sandwiches,
240.
,, and rice mould, 320,
,, soup, 28.
Almonds, to blanch and pound,
365-
,, burnt, or pralines, 396.
,, nougat of, 310.
American drinks, (see Drinking
Cups.)
d'Anchois, roties, 221.
Anchovies, 225.
Anchovy butter, 16.
,, toast, 221.
,, ,, with poached eggs,
200.
,, toasts, curried, 222.
Apple cream, 285.
,, dumplings and rice, 283.
„ fritters, 253.
,, hedgehog, 312.
.. jam, 350.
.. jelly, 35°-
,, „ cream, 329.
,, marmalade, 311.
„ mould, 315.
,, sauce, 14.
,, snow, with sponge cakes, 316.
,, tart, 241
Apples, buttered, 319.
,, charlotte of, 312.
,, meringue of, 313.
Apples, stewed, 319.
,, whiskey, (for dessert,) 360.
Apricot cream, 330.
„ „ ice, 398.
„ jam, 348.
,, jelly, 349.
,, marmalade, 349.
Apricots, buttled, 363.
„ glaces, 391.
Arrowroot, 419.
,, biscuits, 382.
,, milk, 419,
Artichokes, 174.
,, Jerusalem, 174.
„ fiied, 174.
Asparagus, 171.
„ and eggs, 204.
„ salad, cold, 172.
,, soup, 41.
,, toast, 172.
Aspic of fillets of chicken or game,
127.
• , jelly, 43-
,, ,, savoury, 42.
BACON and eggs, 200.
,, and marcaroni, 211.
Baked flour, 2.
Barley broth and sheep's head with
mashed potatoes, 78.
sugar, 392.
,, water, 420,
Bath chap, 108.
Batter, French, 252.
„ frying, 253.
Beans, broad, a la Franchise, 173


INDEX.
431
Bread, pudding plain, 287. •
„ „ rich, 287.
,, pulled, 227.
,, sauce, 10.
Broad beans, a la Francaise, 173.
„ „ with parsley sauce, 173.
Brocoli, 187.
Broth, calfs foot, 417.
„ chicken, 416.
„ mutton, 38.
„ ,, (for invalids,) 416.
Brown bread, 384.
,, „ biscuits, 382.
,, „ ice, 398.
„ „ pudding, 287.
,, „ souffle, 249.
Brussel sprouts, 187.
,, ,, French way, 187.
Buns, plain, without butter, 379.
„ soda, 379.
Burnt sugar, for colouring, 3.
Butter, anchovy, 16.
,, epicurean, 17.
,, maitre d'hotel, 16.
,, melted, II.
,, ,, for vegetables, 11.
„ sauce, 15.
CABBAGE, 188.
„ stewed, 188.
,, stuffed, 189.
Cabinet pudding, 262.
„ ,, very rich, 263.
Cakes :—
Almonds, 370.
Banbury, 378.
Chantilly, 372.
Cream, 370.
Genoa, 373.
Guernsey, 373.
Macaroon, 377.
Madeira, 368.
Oat, 380.
Oswego, 369.
Plum, 366.
„ rich, 364.
Pound, 369.
Queen's, 377.
Cakes :—(Continual.)
Rice, 368.
„ (another), 369.
Savoy, 372.
Seed, 369.
Soda, 370.
Spong, 367.
Tea, 378.
Cakes, almond paste for, 365.
,, almonds to blanch and
pound for, 365.
,, chocolate icing for, 367.
„ sugar icing for, 366.
,, tea or coffee, icing for, 368.
Calfs brains with brown sauce, 103.
,, ,, with white sauce, 103.
,, ,, fried, 102.
,, feet with sharp sauce, 102.
,, foot broth, 417.
,, ,, stock, 26.
,, head, boiled, with white
sauce, 100.
,, head brawn, 101.
Calves' feet jelly, 337.
„ „ „ lemon, 338.
<, .. „ orange, 338.
Canapees, 220.
„ cheese, 215.
Candy, cocoanut, 394.
ginger, 393.
,, orange flower, 393.
„ sugar, 392.
Caramel, 392.
Carrot soup, 36.
Carrots, 179.
,, with butter, 179.
,, a la Francaise, 179.
,, pur^e of, 180.
Casserole of rice, 219.
,, ,, ,, sweet, 298.
Cauliflower, plain, 186.
,, with Parmesan cheese,
186.
,, stewed, 187.
Celery sauce, 13.
,, soup, 34.
,, stewed with brown sauce,
180.


INDEX.
433
Creams :—(Continual.)
Chocolate without cream,
237-
Cocoanut, 274.
Coffee, 326.
Currant jelly, 329.
Fruit syrup, 326.
Franchipane, 334.
Ginger, 328.
Italian, 328.
Lemon, 331.
Milanese, 331.
Millefruit, 333.
Orange, 275.
Peach, 330.
Pineapple, 330.
Quince, 329.
Raspberry, 330.
Ratafia, 327.
Rhenish, 334.
Stone, 333.
Strawberry, 329.
Swiss, 332.
Vanilla, 326.
Velvet, 332.
Creme, gertrude a la, 314.
„ au the, 333.
,, gateau a la, 307.
Croquettes of fowl, 135.
,, potato, 165.
.„ ,, rice, 323.
„ ,, finer, 324.
Croustade of sweetbreads, mush-
rooms and potato balls, 98.
Crumb pudding, 304.
,, ,, (for invalids,) 418.
,, dried or prepared, 2.
Crust, cream, 237.
,, French, for meat pies, 237.
,, suet, common, 236.
,, ,, excellent, 236.
,, for tarts, 236.
Cucumber, 176.
,, stewed, brown, 177.
„ „ white, 177.
Cups, (See Drinking Cups.)
Curacao sauce, 263.
Curds, rennet, for making, 228.
Curds, cream, 229.
,, ,, without rennet, 230.
,, and whey, 229.
Curded milk, 228.
Currant custard, 318.
,, jelly cream, 329.
„ red, 347.
,, juice blanc-manger, 330.
,, pudding, 278.
Currants, to clean, 258.
Curried eggs, 205.
,, fish, 51.
,, fowl, 128.
rabbit, 149.
„ toasts with anchovies, 221.
,, vegetables, 193.
Curries :—
Egg, 152.
Fish, 151.
Fowl, 152.
Kid, 154.
Kid and egg, 155.
Meat, egg, and vegetable, 154.
Mutton, egg and vegetable,
155-
,, ,, and pistachio
Nut, 156.
,, and mangoe, 156.
Partridge, 153.
Rice, to boil for, 157.
Curry powders, 22.
„ rice, 4.
Custard, 231.
,, currant, 318.
„ Duke's, 318.
,, fritters, 255,
,, pudding, baked, 292.
„ pudding, boiled, 293.
„ ,, Oswego, 293
,, Queen's, 231.
,, savoury, 417.
,, with snow balls, 317.
„ whip, 301.
Custards, chocolate, 232 and 318.
DAMSON cheese, 351.
jelly, 352.
Delicate trifles, 222.


434
INDEX.
Dessert dishes:—
Almond toffee, 394.
Apples, whiskey, 360.
Apricots glares, 391.
liarley sugar, 392.
ISrandied cherries, 388.
Uurnt almonds, 396
Caramel, 392.
Cherries, glacis, 392.
Chestnuts, 388.
„ glares, 390.
Chocolate bon-bons, 395.
» drops, 395.
Cocoanut candy, 394.
Coffee bon-bons, 395.
F.verton toffee, 394.
Oinger candy, 393.
Lemon rings, 389.
Melon glaces, 391.
,, preserved, 356.
Orange rings, 389.
Orange flower candy, 393.
Teaches glacis, 391.
,, in brandy 387.
,, preserved, 357.
Pearled fruit, 388.
Pears glaces, 391.
,, stewed, 361.
Pineapple glaces, 390.
Pistachio pralines, 396.
,, shamrocks, 389.
Pumpkin ginger, 358.
Strawberries glacis, 392.
Salad of mixed fruits, 388.
Devil mixture, 226.
Devilled biscuits, 225
,, ,, buttered, 226.
11 i» dry, 226.
,, salmon, sardines, &c, 226.
Devonshire cream, 228.
,, junket, 229.
Dresden Patties, 220.
Drinking Cups :—
Badminton Cup, 403.
Beer Cup, 404.
Bishop, 407.
Brandy Smash, 409.
Chablis Cup, 404.
Drinking Cups :—( Continued.)
Champagne Cup, 403.
Ching-Ching, 409.
Cherry Brandy, 413.
Cider Cup. 404.
Claret Cup, 403
Cock Tail, 410.
Froster, 409.
Ginger Beer, 410.
Gin Sling, 408.
Institution Cup, 409.
Knickerbocker, 409.
Lemonade, 410.
Lime juice, (to preseme) 414.
Mango water, 412.
Milk Lemonade, 411.
Mint Julep, 410.
Moselle Cup, 404.
Mulled Claret, 407.
;, Port, 407.
,, wine, 408.
Negus, 408.
Orangeade, 411.
Pineapple jelly, 409.
,, water, 411.
Pomegranate water, 412.
Punch, Cambridge milk, 406.
,, Hot, 407.
,, Milk, 405, 406.
,, Oxford, 404.
,, Regent's, 405.
,, Turtle, 406.
,, Pineapple, 406.
,, Whisky, 407.
Sauterne Cup, 403.
Sherry Cobbler, 408.
St. Charles, 409.
Strawberry water, 411.
,, vinegar, 412.
Syllabub, 412.
Dried Fruits (see Dessert Dalies.)
Ducks, braised, 133.
,, or ducklings, roast, 132.
,, wild, 144.
Dumplings, apple and rice, 283.
,, apple, baked, 284.
,, apple and plum, 284.
,, currant, light, 283.


INDEX.
435
Dumplings, lemon, 283.
Dutch sauce, 13.
,, flummery, 336.
EGGS and asparagus, 204.
,, bacon, 200.
,, boiled, 199.
,, a la bonne femme, 201.
,, buttered, 200.
,, ,, with truffles, 201.
,, with cheese, 202.
,, curried, 205.
,, aux fins herbes, 203.
,, grated, 202.
,, au gratin, 203.
,, and mushrooms, 204.
,, with nut brown butter, 203.
,, au plat, 200.
,, in paper cases, 201.
„ poached, 199.
,, ,, with anchovy
toast, 200.
,, sandwiches, 223.
,, a la tripe, 202.
,, turkey, forced, 205.
Endive, stewed, 168.
Entries:—
Aspic of fillets of chicken
or game, 127.
Beef, fillet, larded, 58.
,, steak, epicurean, 60
,, ,, a la Francaise, 60.
,, stewed with macaroni
& tomato sauce, 57.
,, 2nd. dressings of:—
,, with acid sauce, 65.
,, cutlets in paper, 66.
,, with sauce appetissante,
97-
,, with savoury rice, 65.
Calfs brains with brown
sauce, 103
,, „ with white sauce,
103.
,, ,, fried, 102.
,, feet with sharp sauce,
102.
Casserole of rice, 219.
Entrees :—(Continued.)
Chicken fillets, aspic of,
127.
,, with green peas,
122.
,, legs, en papillot-
tes, 130.
Chickens, 2 for 8 persons,
120.
,, a la Tartare, 126.
Croustade of sweetbreads,
mushrooms and potato
balls, 98.
Fowl, croquettes of, 130.
,, fricasseed, 123, 124.
,, minced with savoury
rice, 129.
,, timbaleof, with ma-
caroni, 125.
Game, salmi of, 143.
Hare, jugged, 146.
Lamb, chops, 70.
,, cutlets, 71.
,, ,, with cucum-
bers, 70.
,, pelau, 71.
,, sweetbreads, roast-
ed with green
peas, 73.
Mutton cutlets, braised, 85.
,, ,, bread crumb-
ed, 83.
,, ,, with Portu-
guese sauce, 84.
,, ,, with white
mushroom sauce, 84.
,, fillets of, 85.
Mutton, 2d dressings of :—
,, cutlets, minced with
tomato sauce, 89.
,, cutlets, pounded, with
Tartar sauce, 88.
,, hashed, venison
fashion, 87.
,, minced, with ma-
caroni, 89.
,, with mushrooms, 90
Ox-palates, stewed, 62.


Index.
437
Entremets:—( Continued.)
Sardine toast, 222.
Scotch woodcock, 206.
Sea kale, 172.
Spinach and poached,
eggs, 167.
,, puree with cream, 167.
Toast, kidney, 222.
„ tomato, 191.
Toasts, savoury, 221.
Tomatoes a la Provengale,
190.
,, stuffed, 190.
Truffles a 1' Italienne, 192.
,, a la Piedmontaise,
192.
,, a. la Serviette, 191.
Turkey's eggs, forced, 205.
Turnips glaces with sugar,
178.
Vegetable marrow, stuffed,
182.
Welch Rabbit, 213.
Epicurean butter, 17.
FIG pudding, 261.
ish, 44.
,, curried, 51.
,, scolloped, 49
,, sauce for cold, 19, 20.
„ sandwiches, 224.
Flavourings, 23.
Flour, baked, 2.
Flummery, Dutch, 336.
Fondu, cheese, 212.
p'orcemeat of veal, 4.
Fowl, boiled, 119.
,, braised with tomatoes, 119.
,, ,, with braised beef and
chestnuts, 121.
,, croquettes of, 130.
,, curried, 128.
,, devilled, 127.
„ fricasseed, white, 123.
11 11 in oil, 124.
,, Guinea, larded, 137.
,, mayonnaise of, 122.
,, minced with savoury rice, 129.
Fowl pie, 123.
,, pulled, 131
,, quenelles of, 126.
,, roast, with gravy and bread
sauce, 118.
,, with savoury macaroni, 125.
,, timbale of, with macaroni,
125.
Freezing, directions for, 397.
French beans a la Frangaise, 170.
,, ,, fried, 170.
,, „ plain, 170.
,, ,, stewed, 170.
Fritters, apple, 253.
,, cake and pudding, 255,
,, custard, 255.
,, lemon, 256.
,, peach, 254.
,, plain, 253.
,, potato, 256.
,, orange, 254.
,, rice, 254.
Fruit salad, 388.
,, syrup cream, 326.
,, vol-au-venl, 316.
Fruits, dried, for dessert, 387.
GALETTE, a French, 371.
ame, 137.
,, aspic of fillets, 127.
,, sandwiches with Tartar
sauce, 224.
Garlic, 2
Gateau a la creme, 307.
,, de riz, 297 and 298.
German sauce, 16, 172.
•1 ,, (forpuddings,) 262.
Giblets, stewed, 135.
,, soup, 41.
Ginger beer, 410.
Gingerbread, good common, 375.
,1 nuts, 381.
rich, 374.
,, thick light, 374.
Ginger cream, 328.
ice, 398.
,, pudding, 268.
,, pumpkin, 358.


43»
INDEX.
Glaze, 26.
Goose, roast, 131.
,, „ with tomatoes and
chestnuts, 132
Gooseberries, meringue of, 313.
Gooseberry fool, 324.
,, jam, 347.
,, sauce, 132.
Greengage mould, 315,
jam, 348.
Green sauce, 14.
Grilled kippered salmon, 225.
Gruel, 420.
Guava cheese, 352.
.. jelly, 352.
Guinea fowl, larded and roasted, 137.
HADDOCKS, dried, 225.
am, baked, no.
,, boiled, 109.
,, ,, French way, 109,
and no.
Hare, braised, 146.
,, jugged, 146.
„ roast, 145.
Haricot beans, 173.
Herb seasoning, Francatelli's, 24.
Horse-radish sauce, 13.
Hotch potch, 35.
I
CES:
Apricot cream, 398.
Brown bread, 398.
Chocolate cream, 399.
Coffee cream, 399.
Ginger cream, 398,
Pineapple cream, 398.
Strawberry cream, 399.
„ water, 397.
Icing, tea or coffee, 368.
,, chocolate, 367.
,, sugar, 366.
Irish stew, 79.
Italian soup, 35.
,, sweetmeat, 306.
Items for Invalids :—
Arrowroot, 419.
Items for Invalids :—(ConlimuJ.)
Arrowroot milk, 419.
Barley water, 420.
Beef, extract of, 415.
„ tea, 415.
,, ,, in haste, 415.
Calfs foot broth, 417.
Chicken broth, 416.
Convalescent soup, 417.
Crumb pudding, 41S.
Custard, savoury, 417.
Gruel, 420.
Isinglass and eggs, 419.
,, jelly, 419.
Mutton broth, 416.
,, tea, 416.
Oswego pudding, 418.
Rice water, 421.
Sago, 418.
Tapioca milk, 419.
Toast water, 421.
Veal, extract of, 41*5.
White wine whey, 421.
, , » .. with eggs,
421-
Isinglass, to clarify, 339.
„ and eggs, 419.
jelly, 419.
JAM Charlotte, 313.
,, pudding, 278.
» ,, boiled, 279.
,, rolls, baked, 279.
Jams :—
Apple, 350.
Apricot, 348.
Gooseberry, 347.
Nectarine, 349.
Greengage, 348.
Peach, 349.
Raspberry, 346.
Rhubarb, 346.
Strawberry, 345.
Jaune-manger, 336.
Jellies :—
Apple, 350.
Apricot, 349.
Aspic, 43.


INDEX.
439
Jellies :—(Continued.)
Aspic, savour)-, 42.
Calves' feet, 337.
„ „ lemon, 338.
„ orange, 338.
Damson, 352.
Gooseberry, Cape, 347.
Grape, 342.
Guava, 352.
Isinglass, (for invalids,) 419.
Macedoine of whole fruits in,
343-
Maraschino, 342.
Mixed fruit, 353.
Noyeau, 342.
Orange and cream, 343.
Orange, 339.
„ (to keep,) 355.
Teach, 349.
Pineapple, 341.'
Punch, 341.
Plum, 349.
Quince, 351.
Raspberry, 340.
Red currant, 347.
Red plum, 352.
Rhubarb, 340.
Stockmeat, 27.
Strawberry, 340.
(tokeet,)V,l.
Jugged hare, 146.
Junket, Devonshire, 229.
KABOBES and Kedcheree,
104.
Kanapees, 220.
Kale cannon, 166.
Kedcheree, 219.
Ketchup, mushroom, 18.
,, sauce, 15.
Kidneys, ox, grilled, 63.
,, ,, stewed, 63.
,, sheep's broiled, 81.
,, ,, stewed in port wine
82.
„ on toast, 222.
,, omelet, 208.
Kitchen utensils, 7.
LAMB chops, 70.
,, cutlets, 71.
,, „ with cucumbers,
70.
,, forequarter, 68.
,, haunch, 69.
,, head, 73.
,, leg, boiled, 69.
,, ,, roast, 69.
,, pelau, 71.
,. ribs or target, 68.
,, saddle, 69.
,, shoulder, 69.
,, stewed with peas, 72
,, sweetbreads roasted
with green peas, 73.
Leeks, boiled, 184.
,, stewed, 148.
Lemonade, 410.
,, milk, 410.
Lemon calves' feet jelly, 338.
,, cream. 331.
,, juice, 23.
,, cheese cakes, 243.
,, fritters, 256.
rings, 389
,, marmalade, 353.
,, sandwiches, 240.
,, sauce, 277.
„ sponge, 331.
,, suet pudding, 267.
,, tartlets, common, 244.
Lettuces, stewed, 168.
Leveret, braised, 146.
Lime juice, (to f reserve,) 414.
Ling pie, 50.
Liqueurs, (see Drinking Cups.)
Liver and bacon, 80.
Lobster salad, 196.
,, sauce, 48.
MACARONI with bacon, 211.
„ bread-
crumbs, 211.
Macaroni Portuguese, 323.
,, pudding, 299.
,, „ savour)', 211.
,, a lareine, 211.


INDEX.
441
Mutton cutlets, minced, with toma-
to sauce, 89.
,, ,, pounded with Tartar
sauce, 88.
fillet, 88.
„ hashed, venison fashion, 87
,, minced, with macaroni, 89.
,, with mushrooms, 90.
,, saddle, a la Folonnaise, 87.
NECTARINE jam, 349.
,, marmalade, 349.
Nectarines preserved, 358.
Nesselrode pudding, 307.
Nougat of almonds, 310.
,, . Parisian, 311.
OAT CAKES, 380.
melets, with cheese, 208.
„ common, 207.
„ good, 207.
,, . ham, tongue or hung
beef, 208.
,, kidney, 208.
„ . light, 208
,, oyster, 209.
„ savoury, 20S.
,, souffW, 247
,, sweet, 246.
,, ,, potato, 246.
,, with preserve, 246.
Once a week (rice mould,) 321.
Onion sauce, 10.
,, soup, brown, 37.
,, white, 36.
Onions, black, for soup, 3.
,, and beetroot with sauce
piquante, 186.
,, Portugal, boiled, 183.
„ fried, 183.
,, ,, roasted, 183.
,, ,, stewed, 183,
,, ,, stuffed, 184
Orangeade, 411.
Orange calves' feet jelly, 338.
,, and cream jelly, 343.
,, fritters, 254.
,, flower candy, 393.
Orange flower macaroons, 377
,, jelly, fine, 339 and 355.
,, marmalade, 353.
» ,, clear, 354.
„ rings, 389.
,, salad, 359.
Oranges filled with jelly, 342.
,, in syrup, 359.
Oswego cake, 369.
,, custard pudding, 293.
,, ,, ,, hasty, 418.
Ox-kidney, grilled, 63.
„ stewed, 63.
Oxford brawn sauce, 20.
Ox-palates, stewed, 62.
Ox-tail broiled, 63.
Oyster patties, 54.
,, omelet 209.
,, sauce, 14.
soup, 30.
,, vol-au-vent, 53.
Oysters, 52.
,, fried, 53.
„ scolloped, 53.
PALESTINE soup, 36.
ancakes, 251.
,, French, 251.
,, rice, 252.
,, rich, 252.
Parsley sauce, 17.
Parsnips, boiled, 181.
,, fried in batter, 181.
,, ,, plain, 182.
Partridge, braised, 140.
,, ,, with cabbages, ^40.
„ roast, 139,
soup, 33.
,, stewed with celery or sou-
bise sauce, 141.
,, with tomato sauce, 141.
Paste, very good, light, 235.
Pastry, 233.
,, or almond paste sandwiches,
240.
,, bread and butter, 239.
„ cream, 244.
,, stale, to freshen, 385.


446
INDEX.
Sauces :—(CoiifintieJ),
Punch, 260.
Raspberry, 276.
Sweet, 260, 278.
Strawberry, 250.
Very rich, 259.
Victoria, 265.
Vanilla, 223.
Wine, 261.
Sausages and chestnuts, 113.
Scones, soda, 380.
Scotch short bread, 375 and 376.
,, woodcock, 206.
Sea-kale, 172.
Semolina pudding, 298.
,, French, 300.
Sheep's brains with white sauce, 81.
,, kidneys, broiled, 81.
„ ,, stewed in port
wine, 82.
,, head, 80.
,, ,, with barley broth and
mashed potatoes, 78.
„ liver and bacon, 80 & 81.
Shortbread, 375.
,, excellent Scotch, 376.
Shrimp sauce, 44.
Snipe and woodcock, 142.
,, pudding a 1' epicurien, 142.
„ potted, 143.
,, salmi, 143.
Snow balls, with custard, 317.
Soda cake, 370.
„ buns, 379.
,, scones, 380.
Soles, buttered, 51.
,, fillets of, 51.
• ,, fried in oil, 50.
Sorrel, 168.
,, stewed, 168.
Soubise sauce, 10.
Souffle, brown bread, 249.
cheese, 212.
coffee, 248.
cream, 249.
fruit, 249.
omelet, 247.
potato flour, 24S.
Souffle pudding, 250,
,, rice flour, 247.
Soups :—2.
Almond, 28.
Asparagus, 41.
Carrot, 36.
Celery, 34.
Convalescent (tor invalids,)
417-
Economical, Nos. 1 & 2, 40.
Giblet, 41.
Gravy, clear, 27.
,, thick, 28.
Green Pea, 29.
Hotch-potch, Scotch, 35.
Italian, 35.
Julien, 28.
.Macaroni, 30.
Mock turtle, 31.
Mulligatawney, 32.
,, pea-fowl, 32.
Mutton broth, 38.
Onion, brown, 37,
„ white, 36.
Oyster, 30.
Palestine, 36. —
Partridge, 33
Pea, 37.
Pea-fowl, 32.
Potato, 33.
Quenelle, golden, 40.
Kaviuoli, 38.
Scotch hotch-potch, 35.
Veal and rice, 34.
Vermicelli, 31.
Spiced and pressed beef, 58.
Spinach, greening, for sauces, 3.
,,* plain, 167.
,, and poached eggs, 167.
puree, 167.
,, ,, with cream, 167,
,, sauce, 70.
Soojee pudding, 302.
Sponge cake pudding, 274.
,, ,, with apple snow, 316.
Stewed apples, 319.
„ peaches, 319.
„ pears, 360.


INDEX.
447
Stewed pippins, 361.
,, prunes, 361.
Stock for soup, Nos. 1 and 2, 25.
,, calfs foot, 26.
,, fat, 26.
,, meat, 26.
„ jelly, 27.
,, economical, 27.
Stores, list of, I and.
Strawberry cream, 329.
ice, 399-
„ sauce, 250.
,, jelly, 340 and 345.
,, jam, 345.
,, vinegar, 412.
,, water, 411.
ice, 397.
Strawberries, bottled, 362.
,, compote of, 362.
,, glares, 392.
Sucking pig, roast, 108.
,, ,, with chestnuts, 109.
Suet crust, common, for pies, 236.
,, ,, excellent, 236.
Sugar, barley, 392.
,, burnt, for soups, 3.
,, candy, 392.
,, vanilla, 2.
Sweetbreads, lamb, roasted, with
green peas, 73.
,, veal, will truffles, 97.
,, croustade of, with mushrooms,
and potato balls, 98.
Sweet dishes, 306.
,, sauce, 260 and 278.
Sweetmeat, Italian, 360.
Syrup, to clarify, 339.
,, ^maraschino, 282.
Syrups, (see Drinking Cups.)
TAPIOCA, Portuguese, 323.
,, pudding, baked, 299.
Tapioca, pudding, boiled, 300.
,, milk, 419.
Tapp sauce, 17.
Tart apple, 241.
,, meringue, 240.
Tartar sauce, 12.
Tartlets, jelly, or custard, 245.
,, lemon, common, 244.
,, strawberry, 245
Tea, 2, and 401.
,, cakes, 378.
,, cream, {crime au the,) 333.
,, icing for cakes, 368.
,, Russian, 401.
Teal and widgeon, 144.
Timbale of macaroni,, with fowl,
125.
Tipsy cake, 309.
,, ,, or trifle, 308.
Toast, anchovy, 221.
,, asparagus, 172.
1, kidney, 222.
„ mushroom, 176.
,, sardine, 222.
,, tomato, 191.
,, water (for Invalids,) 421.
Toasts curried with anchovies, 222.
,, savoury, 221.
Toffee almond, 394.
,, Everton, 394.
Tomato sauce, 17.
„ {to keep,) 19.
,, salad, 196.
,, toast, 191.
Tomatoes a la I'rovencale, 190.
,, puree of, 191.
,, roast, 189.
Tomatoes, stewed, 189.
,, stuffed, 190.
Trifle or tipsy cake, 308.
,, Swiss, 309.
Truffles a 1' Italienne, 192.
,, a la Piedmontaise, 192.
,, a la Serviette, 191.
Turbot, 48.
,, fried in butter, 49.
,, with cream sauce, 49.
Turkey, boiled, with celery sauce,
114.
,, boned with tongue and
forcemeat, 114.
11 eSKs, forced, 205.
,, legs, broiled, 117.
„ pulled, 117.


ADVERTISEMENT.
Ill
G. F. KELLNER&CO.
TRUFFES PURES.
Large
Pate de Faisan Truftes
,, Lievre do.
,, Perdreaux do.
„ Becasses .do.
,, Foie Gras do.
,, Cailles do.
„ Grives do.
,, Becassines do.
,, Chevreuil do.
,, ,, do.
per tin Rs. 5 o | Small
PATES.
Patty of Truffled Pheasant
Hare
Partridge
Rs. A.
per tin 3 o
Woodcock
Fat Liver
Quails
Thrush
Snipe
Venison, large
,, small
per tin 3
3
3
.. 3
"3&1
» 3
3
3
FLAVORING ESSENCES.
Lemon, Sage, Ratafia, Thyme, Parsley, Cloves,
Mint, Orange, Celery, Vanille, Nutmeg, Almond,
In 1 oz. bottles, Rs. j-8per doz.
Essence of Rennet for making curds and whey, Rs. 9 per doz.
CANDIED PEELS.
In stoppered bottles.
Peels—Orange, Lemon, Citron, and Candied Mixed Peels, per
bottle ... ... ... ... R. 1 2
DRIED HERBS.
Thyme, Sweet Marjoram, Sage, Taragon, Savory, Parsley, Mint,
Lemon and Celery ... ... ... large ... o 14
Ditto Ditto ... ... ... small ... o 8
MARSALA.
Marsala choice full-bodied ... ... per doz. qts. ... 18 8
LIQUEURS (DUTCH.)
^ Rs.A. Rs.A.
Curacoa, finest, red, per doz. 53 o I Cherry Brandy # doz. 210
Do. do. white „ 53 o| Chartreuse green ,, 500) Ge-
Creme de Noyeau ,, 53 01 Yellow Char- \ nuine
Maraschino „ S3 of treuse ... ,, 42 o' "pints'
We invite comparison of our supplies against those of any ohter
House at similar Prices.
[Allarticles supplied under a guarantee.]
Detailed List of Wines, Stores and Cheroots on application.
G. F. KELLNEH & CO.,
Wine Merchants,
by appointment to, and under the patronage of,
H. E. the Viceroy, H. R. H. the Prince of Wales,
and H. R. H. the Duke of Edinburgh.
4 Esplanade East, Calcutta.


IV
ADVERTISEMENT.
W. NEWMAN & CO.,
3, DALHOUSIE SQUARE, CALCUTTA
MENU CARDS.
2580.
333K
340K
(In all Cases the prices quoted are per vx>.)
Size.
Plain white, with embossed border ... %}^ x 2]^
••• 4/^*3
Plain white, with <mlx>ssed border, and gold
line ... ... ... ... 3HX2'A
Parian Enamel Surface Card, with gilt and
tinted border ... 6 X4
••■ 7 y-A'A
... 8 xS
Plain White Card with embossed border ... 6% x 5^
White Card, plain gold border ... ... 6 X4X
White and Tinted Cards, border (in variety)
in gold and tint ... 4^ x 3^3
,, ,, ,, Cards, Plain double line
border, gold or silver ... 4% x 3%
Tinted Card, Grecian gilt line border ... 5 x 3)^
,, fancy gold border and colored
edge ... 4^ X2|(
,. ,1 .. i) ... 8 x 5
,, border in gold and color ... 5 x3J^
,, ■■• 6 X3^
,, ochre tint, with gilt "frame'
border... ... ... S'A^Z'/z
„ gold border and Menu printed in
gold, French ... ... 5 x 3'^
,, broad border in gold and colors (>% x 4^
White Card, Holly border in gold andtint ... S/i^-i'A
Tinted Card, broad border in gold and color 5% x 3
5,'2*3^
Flora) Cards of six designs with "Menu" at
top ... ... ... ... 6'/z x-4}l
Tinted Card, fancy figures and ribbon border,
in gold ... ...
Very handsome Cards, with border of figures
of Bacchus, fruits, game, &c, on gold grouno,
and " Menu" at top ... ... ,,
Ditto ditto on silver ground ... ,,
Very thick "slab" Cards, plain, gilt edged,
rose tint ... $% x 3^
,, ,, silver grey tint ... ,,
611.
2461.
2575-
2576.
101.
2587.
2582.
R*. A.
2 4
2 8
3 6
5 8
6 12
8 o
4 o
5 4
5 4
■ 5
0
• 9
0
•"!
1 ,
. 6
12
. 8
0
• 5
10
. a
0
6
1 j
. 6
12
. 6
12
• 5
0
. 6
12
iS
0
18
0
»3
0
>3
0
N


ADVERTISEMENT.
Hi. A.
9 o
13 8
No. Size folded
Two-fold Card, plain parian enamel surface, five
tints ... ... 6% X4^
,, ,, with masonic border •••5 x 3.
128. ,, ,, white, with narrow line border
of gold and colour ... ,,
124. Three-fold Card, white with gold and black line
border and "Menu" ... ... 6 X4
2473. Three-fold Card, tinted, Japanese pattern, very
handsome design in gold and colours out-side,
and design in gold and tint inside, with
"Menu" ... ... ... SKX4 •••25 °
"STEEL PLATE" MENU CARDS.
Very handsome Cards, printed in black from steel plates, in a
variety of choice designs, Japanesque, Landscape, /Esthetic, &c.
Series. Size. Rs. A.
39-45. Two-fold Card, Japanesque designs, on front
page ... ... 7 X4^...I4 8
35A-43A. ,, ,, Landscape and Marine designs 7 x^'/2...i^ 8
62-66. ,, ,, Landscapes on front page, and
flowers on the back ... 6^x3^...15 12
I-ll. ,, ,, Japanesque and /Esthetic
designs on front and back
pages
too. ,, ,, Landscapes on front and back
1015. ,, „ Superb Japanesque designs on
front and back, with space
for printing the date of
dinner, &c. ...
1015S. ,, ,, Ditto, with silver border ...
10. Single Card, one-half of the above
15. ,, the other half of the above ...
503. ,, Japanesque design of Birds, to
fold in half with space for guest's name ... $% x 3%... 12 o
250. Single Card, Landscape, Birds, and Japan-
esque designs to fold in three with space
for guest's name ... ... ... 6% v. ^%... II 4
GUEST'S NAME CARDS.
A variety of neat designs, many of them being designed to match
the Menu Cards mentioned alx>ve ... ...As. 4 toft. 1 per dozen.
Amusing Pictorial Cards with spaces for guest names, in
very great variety ... ... per dozen As. 12-0
"Sporting" Name Cards ... a packet of 2 ,, Rs. 2-8
"Classical" Name Cards ... ,, I ,, ,, 1-4
BALL PROGRAMME CARDS-
A large assortment of Standard and Novel Patterns to select
from.
5
X3K-
.10
0
4,4
X3 .
. 10
0
VA
xS'4--
.26
0
,
.29
0
7'2
xs'4.
• 1.3
0
7',
*SX-
.13
0



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