Peel and slice the onions, put them in a deep dish, pour boil-
ing water over them, and let them remain a few minutes ; then
pour off the water and fry the onions, or put them in the oven
with a little butter, pepper, and salt, and when nicely broivned,
mix the sage ■with them. Put about four ounces of the onions
to the bread crumbs, add the eggs well beaten, season with
pepper and salt, and fry in fritters ; put the remainder of the
onions on the dish round the fritters, and serve -with brown
sauce and apple sauce. ,
If fresh sage be used, it should be boiled a little and chopped.
No. 68. — Potato Fritters.
One pound of mashed potatoes, one ounce and a half of bread
crumbs, and five eggs✪ Potato Fritters.
Boil the potatoes, dry them well, and mash them very fine ;
add the bread crumbs ; season with pepper and salt ; put in the
eggs well beaten ; fry the fritters in butter, and serve with
broivn or mustard sauce.
This quantity ivill make a large dish.
No. 69. — Rice Fritters.
Six ounces of rice, and five eggs.
Boil the rice, till quite soft, in as much water as it will
absorb ; put it in a basin, and when nearly cold, add the eggs
well beaten ; season with pepper and salt ; fry it in fritters of
a light-brown colour, and serve ivith broivn sauce.
No. 70. — Ground Rice FnirrERS.
Quarter of a pound of coarsely ground rice, four eggs, a tea-
spoonful of parsley, and a tea-spoonful of onions, both finely
chopped.
o
82
VEGETARIAN COOKERY.
Boil the rice in about half a pint of water, let it cool about
ten minutes ; add the eggs and herbs ; season with pepper and
salt ; fry the fritters in butter, and serve with brown sauce✪ Rice Fritters.
No. 71. — Minced Fritters.
Cut plain or herb fritters, when cold, in small square pieces ;
put them in a saucepan with some thin brown sauce, and rather
hard boiled eggs, cut small, allowing two to half a pint of
fritters when cut ; set the pan on the fire, and stir it occasionally
till it boils, and serve with toasted sippets.
Cold omelet may be prepared in the same way.
SAVOURY PIES AND PUDDINGS.
No. 72. — Carrot Pie.
Carrots, and three ounces of butter.
Fill a dish with carrots, half boiled, and cut in slices ; season
with pepper and salt ; put in the butter and a little water, cover
with paste, and bakedt.
No. 73. — Cucumber Pie.
One cucumber, two ounces of onion, and butter.
Pare and cut a large cucumber in pieces ; take out the seeds,
salt it well, and drain it in a coarse sieve two hours ; season
with pepper and a little more salt, if required ; add the onion,
cut small, and a little butter ; cover with paste, and bake in a
moderately hot oven. A little tapioca may be added.
No. 74. — Forcemeat Pie.
One ounce of beets, one ounce of pareley, half an ounce of
leeks, half a pound of bread crumbs, two oimces of butter, five
eggs, and one ounce of tapioca.
Rub the butter, and a dessert-spoonful of flour, into the bread
crumbs ; add the herbs (chopped), season with pepper, salt, and a
little mace ; mix all together with two eggs well beaten ; roll it
VEGETARIAN COOKERY.
83
into rather small balls, and lay them in a pie-dish ; steep the
tapioca ten minutes in half a pint of water ; pour it over the
balls ; add three eggs, boiled, and cut in small pieces ; cover
with paste, and bake it.
It may be used either hot or cold.
No. 75. — Mushroom Pie.
Mushrooms, potatoes, and two ounces of butter. ✪ Savory Pie
Page 48 · 9 recipe records on this page
Presented as published in 1891. 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
Peel and slice the onions, put them in a deep dish, pour boiling water over them, and let them remain a few minutes ; then pour off the water and fry the onions, or put them in the oven with a little butter, pepper, and salt, and when nicely browned, mix the sage ■with them. Put about four ounces of the onions to the bread crumbs, add the eggs well beaten, season with pepper and salt, and fry in fritters ; put the remainder of the onions on the dish round the fritters, and serve with brown sauce and apple sauce. ,
If fresh sage be used, it should be boiled a little and chopped.
No. 68. — Potato Fritters.
One pound of mashed potatoes, one ounce and a half of bread crumbs, and five eggs.
Boil the potatoes, dry them well, and mash them very fine ; add the bread crumbs ; season with pepper and salt ; put in the eggs well beaten ; fry the fritters in butter, and serve with brown or mustard sauce.
This quantity will make a large dish.
No. 69. — Rice Fritters.
Six ounces of rice, and five eggs.
Boil the rice, till quite soft, in as much water as it will absorb ; put it in a basin, and when nearly cold, add the eggs well beaten ; season with pepper and salt ; fry it in fritters of a light-brown colour, and serve with brown sauce.
No. 70. — Ground Rice Fritters.
Quarter of a pound of coarsely ground rice, four eggs, a teaspoonful of parsley, and a tea-spoonful of onions, both finely chopped.
o
Boil the rice in about half a pint of water, let it cool about ten minutes ; add the eggs and herbs ; season with pepper and salt ; fry the fritters in butter, and serve with brown sauce.
No. 71. — Minced Fritters.
Cut plain or herb fritters, when cold, in small square pieces ; put them in a saucepan with some thin brown sauce, and rather hard boiled eggs, cut small, allowing two to half a pint of fritters when cut ; set the pan on the fire, and stir it occasionally till it boils, and serve with toasted sippets.
Cold omelet may be prepared in the same way.
SAVOURY PIES AND PUDDINGS.
No. 72. — Carrot Pie.
Carrots, and three ounces of butter.
Fill a dish with carrots, half boiled, and cut in slices ; season with pepper and salt ; put in the butter and a little water, cover with paste, and bake it.
No. 73. — Cucumber Pie.
One cucumber, two ounces of onion, and butter.
Pare and cut a large cucumber in pieces ; take out the seeds, salt it well, and drain it in a coarse sieve two hours ; season with pepper and a little more salt, if required ; add the onion, cut small, and a little butter ; cover with paste, and bake in a moderately hot oven. A little tapioca may be added.
No. 74. — Forcemeat Pie.
One ounce of beets, one ounce of pareley, half an ounce of leeks, half a pound of bread crumbs, two ounces of butter, five eggs, and one ounce of tapioca.
Rub the butter, and a dessert-spoonful of flour, into the bread crumbs ; add the herbs (chopped), season with pepper, salt, and a little mace ; mix all together with two eggs well beaten ; roll it
into rather small balls, and lay them in a pie-dish ; steep the tapioca ten minutes in half a pint of water ; pour it over the balls ; add three eggs, boiled, and cut in small pieces ; cover with paste, and bake it.
It may be used either hot or cold.
No. 75. — Mushroom Pie.
Mushrooms, potatoes, and two ounces of butter.
Records on this page
Potato FrittersPotato FrittersRice FrittersGround Rice FrittersSavory PieCarrot PieCucumber PieForcemeat PieMushroom Pie