‘ ‘ Wy vern’S ” Sardines. — Sardines can be greatly improved
by being treated as Norwegian anchovies. Open a tin of the
best sardines, lay them one by one on a dish. Tilt it, and pour
a little scalding water gently over the row of sardines till all
the fishy oil is drained off them. Dry them one by one in a
cloth. Take one of the square earthenware pots sold for holding
sardine tins, scald it out and dry it thoroughly. Blanch and
slice an onion, and put a layer of the slices at the bottom of the
pot with a bay leaf and a peppercoi’n or two. Arrange over this
a layer of sardines, and continue the process till you have used
them all. Then pour into the pot a marinade of oil and vinegar
(allowing one spoonful of vinegar to four of oil), using enough of
it to cover the whole. In a few days the sardines may be eaten.
Salted Almonds. — Take well blanched and dried sweet
almonds, allow an ounce of butter for half a pound of almonds,
and let them brown in the oven on a baking-tin. Turn each
almond occasionally with a knife, to ensure that all are evenly
buttered and browned. Drain them before the fire on another
baking-tin, arranging the almonds on a piece of thick paper.
Dust them over with fine salt when dry. Or, if they are to be
devilled, shake Nepaul pepper over them.
Tomato Saucers. — Choose large Tomatoes and cut off the top
of each. Remove the seeds, and some of the pulp, leaving a good
thickness of it for the sides of the saucer. Fill the cavity with cold
boiled peas, cover the peas with a few shreds of lettuce, and lay a
tablespoonful of stiff mayonnaise sauce on the top. Serve ice cold.
521
CHEESE.
The multitude of new Savouries now in vogue have driven
the good old-fashioned dishes of Cheese from most English
dinner-tables, and to like them is often considered an infallible
sign of a coarse taste and a vulgar mind. Some persons,
however, still have the courage to enjoy Cheese, and for their
benefit these recipes are given.
The real Welsh Rarebit (often miscalled Welsh Rabbit)
was a toasted Cheese peculiar to Wales, and made of a mixture
of sheep and cow’s milk. It had a particularly mild flavour.
The best toasting Cheese now is made at Legh (pronounced
Leek) in Lancashire. Any sound mild Cheese will do for
toasting, provided that it is sufficiently moist to slice without
crumbling. By far the best plan is to use a cheese toaster,
which is like a little Dutch oven with a screen and a tin for
boiling water, and to toast the Cheese before the dining-room
fire. Fill the tin with boiling water, melt a very little butter
on the surface, and lay on that the Cheese cut into very thin
slices. Watch it, and the moment the Cheese has melted put
the toaster on the table with two toast-racks of hot dry toast.
Some people like the toast dry, others prefer it soaked in a
special Cup.
Cup for Toasted Cheese. — ( Family Recipe .) — To make
one quart. Grate a little nutmeg and ginger, and put them into
an old china quart mug. Then add a little moist sugar, three
glasses of white wine, and fill up the mug with equal quantities
of small beer and ale — made hot. Serve in the mug on the
table, and hand ale glasses filled with the Cup. ✪ Welsh Rarebit
Page 361 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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‘ ‘ Wy vern’S ” Sardines. — Sardines can be greatly improved
by being treated as Norwegian anchovies. Open a tin of the
best sardines, lay them one by one on a dish. Tilt it, and pour
a little scalding water gently over the row of sardines till all
the fishy oil is drained off them. Dry them one by one in a
cloth. Take one of the square earthenware pots sold for holding
sardine tins, scald it out and dry it thoroughly. Blanch and
slice an onion, and put a layer of the slices at the bottom of the
pot with a bay leaf and a peppercoi’n or two. Arrange over this
a layer of sardines, and continue the process till you have used
them all. Then pour into the pot a marinade of oil and vinegar
(allowing one spoonful of vinegar to four of oil), using enough of
it to cover the whole. In a few days the sardines may be eaten.
Salted Almonds. — Take well blanched and dried sweet
almonds, allow an ounce of butter for half a pound of almonds,
and let them brown in the oven on a baking-tin. Turn each
almond occasionally with a knife, to ensure that all are evenly
buttered and browned. Drain them before the fire on another
baking-tin, arranging the almonds on a piece of thick paper.
Dust them over with fine salt when dry. Or, if they are to be
devilled, shake Nepaul pepper over them.
Tomato Saucers. — Choose large Tomatoes and cut off the top
of each. Remove the seeds, and some of the pulp, leaving a good
thickness of it for the sides of the saucer. Fill the cavity with cold
boiled peas, cover the peas with a few shreds of lettuce, and lay a
tablespoonful of stiff mayonnaise sauce on the top. Serve ice cold.
521
CHEESE.
The multitude of new Savouries now in vogue have driven
the good old-fashioned dishes of Cheese from most English
dinner-tables, and to like them is often considered an infallible
sign of a coarse taste and a vulgar mind. Some persons,
however, still have the courage to enjoy Cheese, and for their
benefit these recipes are given.
The real Welsh Rarebit (often miscalled Welsh Rabbit)
was a toasted Cheese peculiar to Wales, and made of a mixture
of sheep and cow’s milk. It had a particularly mild flavour.
The best toasting Cheese now is made at Legh (pronounced
Leek) in Lancashire. Any sound mild Cheese will do for
toasting, provided that it is sufficiently moist to slice without
crumbling. By far the best plan is to use a cheese toaster,
which is like a little Dutch oven with a screen and a tin for
boiling water, and to toast the Cheese before the dining-room
fire. Fill the tin with boiling water, melt a very little butter
on the surface, and lay on that the Cheese cut into very thin
slices. Watch it, and the moment the Cheese has melted put
the toaster on the table with two toast-racks of hot dry toast.
Some people like the toast dry, others prefer it soaked in a
special Cup.
Cup for Toasted Cheese. — ( Family Recipe .) — To make
one quart. Grate a little nutmeg and ginger, and put them into
an old china quart mug. Then add a little moist sugar, three
glasses of white wine, and fill up the mug with equal quantities
of small beer and ale — made hot. Serve in the mug on the
table, and hand ale glasses filled with the Cup.