Obs. — We have spoken but slightly in our chapter of curries of
Captain White’s currie-paste, though for many years we have had it
used in preference to any other, and always found it excellent Lat-
terly, however, it has been obtained with rather less facility than
when attention was first attracted to it. The last which we procured
directed, on the label of the jar, that orders for it should be sent per
post to 83, Copenhagen Street, Islington. It may, however, be
procured without doubt from any good purveyor of sauces and other
condiments. It is sold in jars of all sizes, the price of the smallest
oeing one-and-sixpence. We certainly think it much superior to
any of the others which we have tested, its flavour being peculiarly
agreeable.
TO FILLET ANCHOVIES.
Drain them well from the pickle, take off the heads and fins, lay
ib era separately on a olate, and scrape off the skin entirely ; then
390
MODERN COOKERY.
[chap. xrx.
place them on a clean dish and with a sharp-edged knife raise the
flesh on either side of the hack-bone, passing it from the tail to the
shoulders, and keeping it nearly flat as it is worked along. Divide
each side (or fillet ) in two, and use them as directed for the preceding
toasts or other purposes. They make excellent simple sandwiches
with slices of bread and butter only ; but very superior ones when
they are potted or made into anchovy butter.
SAVOURY TOASTS.
Cut some slices of bread free from crust, about half an inch thick,
and two inches and a half square ; butter the tops thickly, spread a
little mustard on them, and then cover them with a deep layer of
grated cheese and of ham seasoned rather highly with cayenne ; fry
them in good butter, but do not turn them in the pan ; lift them out,
and place them in a Dutch oven for three or minutes to dissolve the
cheese : serve them very hot.
To 4 tablespoonsful of grated English cheese, an equal portion of
very finely minced, or grated ham ; but of Parmesan, or Gruyfere, 6
tablespoonsful. Seasoning of mustard and cayenne✪ Savoury Toasts.
Obs. — These toasts, for which we give the original receipt un-
altered, may be served in the cheese-course of a dinner. Such mere
“ relishes ” as they are called, do not seem to us to demand much of
our space, or many of them which are very easy of preparation might
be inserted here : a good cook, however, will easily supply them at
slight expense. Truffles minced, seasoned, and stewed tender in
butter with an eschalot or two, may be served on fried toasts or
croutons and will generally be liked.
TO CHOOSE MACCARONI AND OTHER ITALIAN PASTES.
Page 348 · 1 recipe record on this page
Presented as published in 1884. 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
Obs. — We have spoken but slightly in our chapter of curries of Captain White’s currie-paste, though for many years we have had it used in preference to any other, and always found it excellent Latterly, however, it has been obtained with rather less facility than when attention was first attracted to it. The last which we procured was directed, on the label of the jar, that orders for it should be sent per post to 83, Copenhagen Street, Islington. It may, however, be procured without doubt from any good purveyor of sauces and other condiments. It is sold in jars of all sizes, the price of the smallest being one-and-sixpence. We certainly think it much superior to any of the others which we have tested, its flavour being peculiarly agreeable.
TO FILLET ANCHOVIES.
Drain them well from the pickle, take off the heads and fins, lay them separately on a plate, and scrape off the skin entirely ; then
[chap. xrx.
place them on a clean dish and with a sharp-edged knife raise the flesh on either side of the hack-bone, passing it from the tail to the shoulders, and keeping it nearly flat as it is worked along. Divide each side (or fillet ) in two, and use them as directed for the preceding toasts or other purposes. They make excellent simple sandwiches with slices of bread and butter only ; but very superior ones when they are potted or made into anchovy butter.
SAVOURY TOASTS.
Cut some slices of bread free from crust, about half an inch thick, and two inches and a half square ; butter the tops thickly, spread a little mustard on them, and then cover them with a deep layer of grated cheese and of ham seasoned rather highly with cayenne ; fry them in good butter, but do not turn them in the pan ; lift them out, and place them in a Dutch oven for three or minutes to dissolve the cheese : serve them very hot.
To 4 tablespoonsful of grated English cheese, an equal portion of very finely minced, or grated ham ; but of Parmesan, or Gruyfere, 6 tablespoonsful. Seasoning of mustard and cayenne.
Obs. — These toasts, for which we give the original receipt unaltered, may be served in the cheese-course of a dinner. Such mere “ relishes ” as they are called, do not seem to us to demand much of our space, or many of them which are very easy of preparation might be inserted here : a good cook, however, will easily supply them at slight expense. Truffles minced, seasoned, and stewed tender in butter with an eschalot or two, may be served on fried toasts or croutons and will generally be liked.
TO CHOOSE MACCARONI AND OTHER ITALIAN PASTES.
Records on this page
Savoury Toasts