and salt has been added, cover with the breadcrumbs and
a piece of butter in the centre of each^ then bake until a
nice brown.
125— PEA WN PATTIES.
Puff paste✪ Prawn Patties Prawns
White sauce Pepper and salt.
Mode. — Make a very light puff paste, cut into squares
of three inches, mix the prawns (chopped into four) in the
white sauce with the pepper and salt, put a tablespoonf u]
of the mixture in the centre of each piece of paste, then
turn over corner ways, nip the paste around the edges,
have a panful of boiling fat and fry. Serve straight out
of the pan with fried parsley.
126— PEAWNS IN ASPIC.
1 pt. picked prawns 1 qt. aspic jelly
2 hard boiled eggs A little beetroot
A little cucumber✪ Prawns in Aspic.
Mode. — Arrange the prawns around the top of your
mould and put in a little aspic jelly (recipe found amongst
jellies), allow partially to set, then add a layer of the
white of the eggs, a little more jelly, and then set a layer
of beetroot and more jelly, repeat until your mould is
filled, keep on ice until required.
127— POTTED PEAWNS No, 1.
Prawns Salt and cayenne
Cloves Clarified butter
Mode. — Shell the prawns, season well with the
cayenne and salt and just a taste of pounded cloves, put
them down tight in pots, the closer the better, as it is not
well for the butter to run in between them too much ; put
a little butter over them, set them in a moderate oven for
a few minutes, and when cold ju«t cover with clarified
• butter. Keep in a cool place.
Prawns.
128- -POTTED PRAWNS No. 2.
1 lb. shelled prawns Cayenne
Salt 2 tablespoonfuls butter✪ Potted Prawns No. 2.
Mode. — Boil and shell the prawns, put them through
a mincing machine and pound them in a mortar with the
butter, ca3^enne and salt to taste ; pack tightly into small
jars ; melt some butter and pour over and cover closely
with oiled paper.
MUTTON ENTREES.
129— MUTTON OUTLETS.
1 lb. iieck chops Pepper and salt
1 egg Flour
Breadcrumbs Clarified dripping
Mode. — Chop the mutton into nice thin chops, then
shape them into cutlets, beat them flat with a chopper,
pepper and salt them, shake a little flour over them, dip
them into egg and then the breadcrumbs. Have ready
your panful of dripping, put the cutlets in and allow them
to cook for about a quarter of an hour.
130— FEENCH OUTLETS.
1 lb. neck chops Chopped parsley
Pepper and salt Butter.
Mode. — Prepare your chops as in the previous recipe,
brush over with a little butter, pepper and salt, grill over
a nice clear fire, sprinkle with the parsley, serve straight
from the grill.
131— STEWED CUTLETS AND GEEEN PEAS.
Some cold cutlets ^ peck peas
Pepper and salt 1 onion
A little stock.
Mode. — If you have cold cutlets this is a good way o^
using them up. Boil the onion with the pepper and salt
in about a half pint of water ; when the onion is cooked
add the peas and allows them to boil ten minutes, then put
in the cold cutlets and boil until the peas are cooked. If
your cutlets are fresh, put them in with the onion, and
add the peas last ; thicken with a little flour.
Mutton £71 trees.
132— CUTLETS A LA JULIENNE.
1 lb. cutlets 1 small onion
2 carrots Pepper and salt
1 turnip 1 small potato
Page 25 · 4 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and salt has been added, cover with the breadcrumbs and a piece of butter in the centre of each, then bake until a nice brown.
125— PRAWN PATTIES.
Puff paste Prawns
White sauce Pepper and salt.
Mode. — Make a very light puff paste, cut into squares of three inches, mix the prawns (chopped into four) in the white sauce with the pepper and salt, put a tablespoonful of the mixture in the centre of each piece of paste, then turn over corner ways, nip the paste around the edges, have a panful of boiling fat and fry. Serve straight out of the pan with fried parsley.
126— PRAWNS IN ASPIC.
1 pt. picked prawns 1 qt. aspic jelly
2 hard boiled eggs A little beetroot
A little cucumber.
Mode. — Arrange the prawns around the top of your mould and put in a little aspic jelly (recipe found amongst jellies), allow partially to set, then add a layer of the white of the eggs, a little more jelly, and then set a layer of beetroot and more jelly, repeat until your mould is filled, keep on ice until required.
127— POTTED PRAWNS No. 1.
Prawns Salt and cayenne
Cloves Clarified butter
Mode. — Shell the prawns, season well with the cayenne and salt and just a taste of pounded cloves, put them down tight in pots, the closer the better, as it is not well for the butter to run in between them too much ; put a little butter over them, set them in a moderate oven for a few minutes, and when cold just cover with clarified butter. Keep in a cool place.
Prawns.
128- -POTTED PRAWNS No. 2.
1 lb. shelled prawns Cayenne
Salt 2 tablespoonfuls butter.
Mode. — Boil and shell the prawns, put them through a mincing machine and pound them in a mortar with the butter, cayenne and salt to taste ; pack tightly into small jars ; melt some butter and pour over and cover closely with oiled paper.
MUTTON ENTREES.
129— MUTTON CUTLETS.
1 lb. neck chops Pepper and salt
1 egg Flour Breadcrumbs Clarified dripping
Mode. — Chop the mutton into nice thin chops, then shape them into cutlets, beat them flat with a chopper, pepper and salt them, shake a little flour over them, dip them into egg and then the breadcrumbs. Have ready your panful of dripping, put the cutlets in and allow them to cook for about a quarter of an hour.
130— FRENCH CUTLETS.
1 lb. neck chops Chopped parsley
Pepper and salt Butter.
Mode. — Prepare your chops as in the previous recipe, brush over with a little butter, pepper and salt, grill over a nice clear fire, sprinkle with the parsley, serve straight from the grill.
131— STEWED CUTLETS AND GREEN PEAS.
Some cold cutlets 1 peck peas
Pepper and salt 1 onion
A little stock.
Mode. — If you have cold cutlets this is a good way of using them up. Boil the onion with the pepper and salt in about a half pint of water ; when the onion is cooked add the peas and allows them to boil ten minutes, then put in the cold cutlets and boil until the peas are cooked. If your cutlets are fresh, put them in with the onion, and add the peas last ; thicken with a little flour.
Mutton £71 trees.
132— CUTLETS A LA JULIENNE.
1 lb. cutlets 1 small onion
2 carrots Pepper and salt 1 turnip 1 small potato
Records on this page
Prawn PattiesPotted Prawns No. 1Prawns in AspicPotted Prawns No. 2