The encyclopaedia of practical cookery

KLIPFISH.— A common name for the dried cod imported from Norway ; sometimes spelled Clipfish. KLOSSE. — A German name for small dumplings, usually served in soups. The following are excellent receipts for their preparation : (1) Mix lib. °f flour in a basin with a little salt, and work in a little warmed butter and four eggs ; add sufficient milk to make it into a stiff, firm paste, and lastly 1 teacupful of the crumb of bread cut in small squares and fried in butter, when it should be of the consistence of panada ; 1 handful of rasped breadcrumbs may be added if it is too soft and not of the required consistence. Take out a little at a time with a teaspoon, drop it on to a well-floured board, roll the pieces into ball shapes about the size of a walnut, plunge them into a saucepan of boiling salted water, cover over the pan, and boil quickly for eight minutes or so. Remove the pan to the side of the fire, and let it remain for ten minutes longer. Take them out, drain well, put them on a dish, pour over a little nut-brown clarified butter, and serve. (2) Take the thick and solid parts of an uncooked fowl, chop up with it 1lb. of finely-shred beef-suet, and pound it in a mortar. In the meantime, soak three slices of bread in milk, take it out, squeeze dry, and add to the mixture in the mortar. Pound them well together, and sprinkle in a little grated nutmeg, salt, pepper, and lemon-peel, and make them into a paste with two well-beaten eggs. Make this mass into the form of a Klbsse, and then boil it in broth. When done, serve. (3) Remove the skin and bone from 1lb. of uncooked fish ; chop the flesh up, and mince with it 2oz. of fat bacon ; grate a little nutmeg over the mixture, and sprinkle in a pinch of salt with a little finely-chopped parsley. Put in a stewpan a lump of butter and a minced shallot ; stir this over the fire till brown, adding gradually 1 teacupful of finely-grated breadcrumbs, | teacupful of cream, and two beaten eggs. Turn this preparation into a basin, and when cold mix with it the minced fish and ham. Shape it into balls with two spoons, drop them into boiling water, and boil for ten minutes. When cooked, arrange them on a dish, and serve hot. 3 o For details respecting Culinary Processes, Utensils, Sauces, ifrc., referred to, see under their special heads. KNEADING. — The process by which the ingredients of dough are thoroughly blended ( see Bread). The word is of very early extraction, probably from the Icelandic Tcnoda. KNEADING-TROUGH —A trough used by bakers for making bread. KNICKERBEIN. — The literal translation of this German word is “weak-kneed.” It has been given to a “pick-me-up,” on account of its supposed nerve-giving powers. It should be made as follows, and swallowed at one gulp : Put the yolk of an egg at the bottom of a champagneglass, pour over gently 1 liqueur-glassful of brandy, and on top of this again 1 wineglassful of alkermis or curaçao, taking great care to have the latter floating on the top, and without mixing with the brandy.