Put the rice into boiling water, boil it about io
minutes. Pour off the greater part of the water,
then put in a pint of cold water✪ To Boil Rice, then pour it off
immediately very dry. Set the pan by the fire till
required for use, in a short time it will be quite dry.
Recipe by a Hindoo Cook of Dr. Playfair’s Mother’s.
To cook French Beans, preserving1
their juice.
Head, tail, and string fresh beans (French), but
otherwise keep them whole. Boil them until they
are tender. Then throw them into a sieve and press
them well so as to remove all water possible. Never
mind their getting cool in the process. Turn them
out upon a chopping-board, and chop them into
pieces about half the size of a bean. Melt some
butter in a shallow pan, and when it is quite hot
throw in the beans and stir them about so that they
get well heated whilst absorbing the butter. A little
pepper✪ To Cook French Beans and salt. Serve quickly.
76
Miss Buzzard.
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
To Stew Peas.
To a quart of peas cut 2 cabbage lettuces, 2ozs.
butter, mix in the peas and lettuces. Wash your
peas and lettuces; put them on the fire to stew
gently, then add a little boiling water, and a little
fine salt and pepper and sugar✪ To Stew Peas. They will take an
hour stewing.
Mrs. Tunnard.
77
KING’S COLLEGE HOS
LONDON
Additional Recipes.
IN AID OF THE FUND FOR THE REMOVAL OF
POULTRY AND GAME
A Coormah.
The same as a curry, but without curry powder;
generally made of chicken.
Recipe by a Hindoo Cook of Dr. Playfair's
Mother's.
A Lunch Mould.
Soak the crumbs of two rolls or any white bread in
milk or soup; mince Jib. ham, Jib. veal or chicken;
season with pepper and salt, a little nutmeg✪ A Lunch Mould. Mix
all well together. Put in a buttered mould and bake
it for three-quarters of an hour. This dish can be
made with the remains of any cold meat.
Miss M. Kemlysidf..
A Pillan.
About 3lbs. of lamb or a fowl dressed as a coor-
mah, a pound of rice boiled in beef gravy. Throw
off the gravy, put half the rice into a deep sauce-
pan, then the meat; cover it with the rest of the
rice. Put it on the fire and cover the lid of the pan
with fire too. When thoroughly done dish it with
fried onions over it, and two or three hard-boiled
eggs sliced.
Recipe by a Hindoo Cook of Dr. Playfair's
Mother's.
So
KING’S COLLEGE HOSPITAL TO SOOTH LONDON.
Chicken Brawn.
Boil a fowl until tender; skin it, remove the bones,
and cut the meat into small pieces (boil the bones
and skin, and add a little veal to the stock the fowl
has been boiled in to make a jelly). Add a small
onion, mace, clove and peppercorns to flavour. Dis-
solve some sheet gelatine, and clear with white of
egg✪ Chicken Brawn. Then arrange slices of hard-boiled eggs in a
pattern at the bottom of the mould, and fill up with
the meat and slices of ham or tongue. Then pour
in the jelly as full as you can. A little beet or
carrot could also be put in, if liked.
Mrs. Smart.
Chicken Cream for Invalids. ✪ Chicken Cream for Invalids
Page 33 · 6 recipe records on this page
Presented as published in 1907. 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
Put the rice into boiling water, boil it about io minutes. Pour off the greater part of the water, then put in a pint of cold water, then pour it off immediately very dry. Set the pan by the fire till required for use, in a short time it will be quite dry. Recipe by a Hindoo Cook of Dr. Playfair’s Mother’s.
To cook French Beans, preserving their juice.
Head, tail, and string fresh beans (French), but otherwise keep them whole. Boil them until they are tender. Then throw them into a sieve and press them well so as to remove all water possible. Never mind their getting cool in the process. Turn them out upon a chopping-board, and chop them into pieces about half the size of a bean. Melt some butter in a shallow pan, and when it is quite hot throw in the beans and stir them about so that they get well heated whilst absorbing the butter. A little pepper and salt. Serve quickly.
Miss Buzzard.
To Stew Peas.
To a quart of peas cut 2 cabbage lettuces, 2ozs. butter, mix in the peas and lettuces. Wash your peas and lettuces; put them on the fire to stew gently, then add a little boiling water, and a little fine salt and pepper and sugar. They will take an hour stewing.
Mrs. Tunnard.
KING’S COLLEGE HOS
LONDON
Additional Recipes.
POULTRY AND GAME
A Coormah.
The same as a curry, but without curry powder; generally made of chicken.
Recipe by a Hindoo Cook of Dr. Playfair's Mother's.
A Lunch Mould.
Soak the crumbs of two rolls or any white bread in milk or soup; mince ½lb. ham, ½lb. veal or chicken; season with pepper and salt, a little nutmeg. Mix all well together. Put in a buttered mould and bake it for three-quarters of an hour. This dish can be made with the remains of any cold meat.
Miss M. Kemlysidf..
A Pillan.
About 3lbs. of lamb or a fowl dressed as a coormah, a pound of rice boiled in beef gravy. Throw off the gravy, put half the rice into a deep saucepan, then the meat; cover it with the rest of the rice. Put it on the fire and cover the lid of the pan with fire too. When thoroughly done dish it with fried onions over it, and two or three hard-boiled eggs sliced.
Recipe by a Hindoo Cook of Dr. Playfair's Mother's.
So
Chicken Brawn.
Boil a fowl until tender; skin it, remove the bones, and cut the meat into small pieces (boil the bones and skin, and add a little veal to the stock the fowl has been boiled in to make a jelly). Add a small onion, mace, clove and peppercorns to flavour. Dissolve some sheet gelatine, and clear with white of egg. Then arrange slices of hard-boiled eggs in a pattern at the bottom of the mould, and fill up with the meat and slices of ham or tongue. Then pour in the jelly as full as you can. A little beet or carrot could also be put in, if liked.
Mrs. Smart.
Chicken Cream for Invalids.
Records on this page
To Boil RiceTo Cook French BeansTo Stew PeasA Lunch MouldChicken BrawnChicken Cream for Invalids