Cook. Cut in dice wlien cold. Melt in pan a tablespoonful
butter, add ^ teaspoon salt, saltspoon pepper, and teaspoon sugar✪ Dish of Carrots, and
when butter boils put in carrots, and stir till heated through. Pile in
centre of dish with French beans round, whicli have been cooked in
only 1 tablespoon water, teaspoon sugar, tablespoon butter, i teaspoon
salt and pepper. Excellent dish, and substantial as meat.
Cutlets, Lentil.
1 lb. Lentils, 1 large Onion, 1 Beetroot, 2 Eggs, 1 tablespoon chopped Parsley,
1 teaspoon Thyme, i teacup Ketchup, 1 oz. Butter, Pepper and Salt✪ Cutlets, Lentil.
Soak the lentils over night; juit the,m in a saucepan, with suffi-
cient water to cover them, and stew gently till tender. Boil the beet-
root whole, and cut it in small pieces); chop the onion, and iry it.
Then mix all the ingredients togetlier, and put them aside until quite
cool ; then mould into shaiaes the size of a cutlet ; brush them with
beaten egg ; dip them in fine bread crumbs, and fry in boiling oil.
Stuffed Lentils or Vegfetable Turkey.
1 lb. Lentils, Egg, Bread Crumbs, Butter, Parsley, Salt✪ Stuffed Lentils or Vegetable Turkey.
Boil thoroughly 1 lb. lentils (or half peas and lentils) in a cloth
with a little salt. Oil an enamelled dish, and line bottom and sides
with the lentils. Prepare a stuffing of bread crumbs, parsley, eggs,
&o., the same as for turkey. Fill up the dish with the stuffing, and
cover with the rest of the lentils. Put a few pieces of butter on the
top, and bake 45 minutes to an hour. Serve hot.
Cutlets, Mushroom.
2 lb. tin mushrooms (minced fine), 2 well-beaten eggs,
4 ounces of grated bread crumbs, season with salt, pepper, and nutmeg✪ Cutlets, Mushroom.
Stir the whole smooth. Mould into small flat cutlets ; dip these in
egg and bread crumbs; fry in butter or hot vegetable oil till brown.
70
TRIED FAVOURITES COOKERY BOOK.
Cutlets, Rice, and Lentils.
Rice, i lb. ; Lentils, \ lb.
Boil these till quite tender, drain. Cut up an onion and 2 cloves
of garlic, chop them very fine ; also a little tarragon, parsley, and
thyme. Mix well together, salt and pepper to taste. Bind all with
well-beaten egg✪ Cutlets, Rice, and Lentils ; shape into cutlets ; egg and bread crumb them. Fry
in butter or oil a nice golden brown. Serve with tomato sauce.
Mock White Fish.
i pint Milk, 2 oz. Ground Rice, Butter, Bread Crumbs, Parsley, Onion,
3 Potatoes, Mace✪ Mock White Fish, Egg.
Bring to boil pint milk, and thicken with ground rice, to make
a little stiffer than for rice mould. Add a lump of butter, salt, a
little grated onion, and a saltspoonful mace, and cook all together
for 10 minutes, stirring frequently. Boil 3 potatoes, and put through
masher, and while hot, add to rice, or it will not set well. Pour into
dish to stiffen, and when quite cold, cut into slices, roll in egg and
bread crumbs, fry, and serve with parsley sauce as a fish course. The
mixture must be stiff ; for the frying softens the rice.
Forcemeat.
6 Eggs, 2 oz. Butter, | lb Bread Crumbs, i oz. Parsley, J oz. Beetroot, i oz.
sweet Leeks, i oz. sweet Marjoram, Winter Savoury and Lemon Idiyme
raised, and 3 tablespoonfuls Cream✪ Forcemeat.
Boil 4 eggs hard ; take out yolks, and mash them with the
butter, adding herbs and bread crumbs ; season with pepper and salt,
and a little nutmeg. Add cream and 2 eggs (well-beaten) ; melt
some butter in tin, and put in forcemeat, and roast before fire in
Dutch oven. Serve with brown sauce, part of which may be poured
on dish, and garnish with whites of eggs cut small.
Bread and Parsley Fritters.
Page 72 · 8 recipe records on this page
Presented as published in 1909. 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
Cook. Cut in dice when cold. Melt in pan a tablespoonful butter, add ^ teaspoon salt, saltspoon pepper, and teaspoon sugar, and when butter boils put in carrots, and stir till heated through. Pile in centre of dish with French beans round, which have been cooked in only 1 tablespoon water, teaspoon sugar, tablespoon butter, i teaspoon salt and pepper. Excellent dish, and substantial as meat.
Cutlets, Lentil.
1 lb. Lentils, 1 large Onion, 1 Beetroot, 2 Eggs, 1 tablespoon chopped Parsley,
1 teaspoon Thyme, i teacup Ketchup, 1 oz. Butter, Pepper and Salt.
Soak the lentils over night; put them in a saucepan, with sufficient water to cover them, and stew gently till tender. Boil the beetroot whole, and cut it in small pieces; chop the onion, and iry it. Then mix all the ingredients together, and put them aside until quite cool ; then mould into shapes the size of a cutlet ; brush them with beaten egg ; dip them in fine bread crumbs, and fry in boiling oil.
Stuffed Lentils or Vegetable Turkey.
1 lb. Lentils, Egg, Bread Crumbs, Butter, Parsley, Salt.
Boil thoroughly 1 lb. lentils (or half peas and lentils) in a cloth with a little salt. Oil an enamelled dish, and line bottom and sides with the lentils. Prepare a stuffing of bread crumbs, parsley, eggs, &c., the same as for turkey. Fill up the dish with the stuffing, and cover with the rest of the lentils. Put a few pieces of butter on the top, and bake 45 minutes to an hour. Serve hot.
Cutlets, Mushroom.
2 lb. tin mushrooms (minced fine), 2 well-beaten eggs,
4 ounces of grated bread crumbs, season with salt, pepper, and nutmeg. Stir the whole smooth. Mould into small flat cutlets ; dip these in egg and bread crumbs; fry in butter or hot vegetable oil till brown.
Cutlets, Rice, and Lentils.
Rice, i lb. ; Lentils, \ lb.
Boil these till quite tender, drain. Cut up an onion and 2 cloves of garlic, chop them very fine ; also a little tarragon, parsley, and thyme. Mix well together, salt and pepper to taste. Bind all with well-beaten egg ; shape into cutlets ; egg and bread crumb them. Fry in butter or oil a nice golden brown. Serve with tomato sauce.
Mock White Fish.
i pint Milk, 2 oz. Ground Rice, Butter, Bread Crumbs, Parsley, Onion, 3 Potatoes, Mace, Egg.
Bring to boil pint milk, and thicken with ground rice, to make a little stiffer than for rice mould. Add a lump of butter, salt, a little grated onion, and a saltspoonful mace, and cook all together for 10 minutes, stirring frequently. Boil 3 potatoes, and put through masher, and while hot, add to rice, or it will not set well. Pour into dish to stiffen, and when quite cold, cut into slices, roll in egg and bread crumbs, fry, and serve with parsley sauce as a fish course. The mixture must be stiff ; for the frying softens the rice.
Forcemeat.
6 Eggs, 2 oz. Butter, | lb Bread Crumbs, i oz. Parsley, J oz. Beetroot, i oz. sweet Leeks, i oz. sweet Marjoram, Winter Savoury and Lemon Thyme raised, and 3 tablespoonfuls Cream.
Boil 4 eggs hard ; take out yolks, and mash them with the butter, adding herbs and bread crumbs ; season with pepper and salt, and a little nutmeg. Add cream and 2 eggs (well-beaten) ; melt some butter in tin, and put in forcemeat, and roast before fire in Dutch oven. Serve with brown sauce, part of which may be poured on dish, and garnish with whites of eggs cut small.
Bread and Parsley Fritters.
Records on this page
Dish of CarrotsCutlets, LentilStuffed Lentils or Vegetable TurkeyCutlets, MushroomCutlets, Rice, and LentilsMock White FishForcemeatBread and Parsley Fritters