When caught, Crayfish must be left for a few hours under a
tap of running fresh water, so that they may clear themselves
of sand. Then put them into boiling water, and boil them for
twenty minutes. They can be cooked like shrimps or prawns,
and their flavour is very delicate.
Fricasseed Crayfish. — ( Family Recipe.) — Put the Crayfish
with their shells on into boiling water, boil them for one hour.
Take them out, and set them to get cold. Then pick them.
Take three tablespoonfuls of cream, a little mace, cayenne
pepper, and salt, and one teaspoonful of essence of anchovy✪ Fricasseed Crayfish.
Make this all hot together, stir well, put in the Crayfish, and
let it boil up. Serve very hot on toast.
RECHAUFFE DISHES OF FISH.
Kedgeree or Khitchri. — Take a pound of cold cooked
fish, and divide it into small pieces with a fork. Clean and
sift six ounces of rice. Put a gallon of water into a pan
with a dessertspoonful of salt. Add the juice of half a lemon
to preserve the whiteness of the rice. When the water is at
a really galloping boil throw in the rice, and stir it round
with a wooden spoon. Watch the clock for ten minutes,
KEDGEREE OR KHITCHRI
I 2 I
stirring every now and then. After ten minutes test a few
grains by pinching them between the finger and thumb. As
soon as soft, which will probably be in twelve or thirteen
minutes, stop the boiling instantly by a dash of cold water.
Immediately take the pan off the fire, and drain off every drop
of water from the rice. Leave the rice in the hot dry pan in
front of the fire, cover it with a folded cloth instead of the lid,
shake the pan now and then, and after ten minutes the rice will
be dry and the grains separate. (If the Kedgeree is wanted
for breakfast all this can be done overnight.) Boil three eggs
hard, and with a fork crush the whites and yolks together into
a coarse mince. Melt three ounces of butter✪ Kedgeree or Khitchri over a low fire,
stir in the rice with a wooden spoon, add the pieces of fish, and
season with pepper and salt. Lastly, shake in the crushed
hard-boiled egg, and empty the whole into a very hot dish.
\_Wyvern.'] If onion is liked fry a very finely minced shallot
in the butter till it becomes yellow. In India a teaspoonful of
turmeric is added before the eggs in order to colour the rice
yellow. But turmeric has a spicy flavour which is not
generally liked in this country. Some cooks cut the eggs
into small pieces instead of crushing them.
Fish Cakes. — ( Family Recipe.) — Chop small any cold fish
left from yesterday’s dinner, stir together a little butter, flour,
and milk, mix with some of the fish sauce remaining from
dinner, season with pepper and salt✪ Fish Cakes, and boil all together.
Make the mixture into round flat cakes, egg and breadcrumb
them and fry in boiling suet. Serve without sauce.
Fish Cutlets.' — To about a pound of any cold fish left at
dinner cut up into a coarse mince, add four ounces of crumbs
soaked in fish boilings or fish stock, blend together, moistening
with a breakfastcupful (half a pint) of warm sauce also left
at dinner, with the yolk of an egg mixed into it✪ Fish Cutlets. Stir the
mixture over a low fire to thicken, then spread it upon a dish
to set and get cold during the night. It should be half an inch
thick when set. Next morning cut out the Fish Cutlets with a
cutter, egg and breadci-umb them, and fry in boiling suet.
[ Wyvern.)
Page 78 · 5 recipe records 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.
AI-modernized reading of the original text
When caught, Crayfish must be left for a few hours under a tap of running fresh water, so that they may clear themselves of sand. Then put them into boiling water, and boil them for twenty minutes. They can be cooked like shrimps or prawns, and their flavour is very delicate.
Fricasseed Crayfish. — ( Family Recipe.) — Put the Crayfish with their shells on into boiling water, boil them for one hour. Take them out, and set them to get cold. Then pick them. Take three tablespoonfuls of cream, a little mace, cayenne pepper, and salt, and one teaspoonful of essence of anchovy. Make this all hot together, stir well, put in the Crayfish, and let it boil up. Serve very hot on toast.
RECHAUFFE DISHES OF FISH.
Kedgeree or Khitchri. — Take a pound of cold cooked fish, and divide it into small pieces with a fork. Clean and sift six ounces of rice. Put a gallon of water into a pan with a dessertspoonful of salt. Add the juice of half a lemon to preserve the whiteness of the rice. When the water is at a really galloping boil throw in the rice, and stir it round with a wooden spoon. Watch the clock for ten minutes,
KEDGEREE OR KHITCHRI
I 2 I
stirring every now and then. After ten minutes test a few grains by pinching them between the finger and thumb. As soon as soft, which will probably be in twelve or thirteen minutes, stop the boiling instantly by a dash of cold water. Immediately take the pan off the fire, and drain off every drop of water from the rice. Leave the rice in the hot dry pan in front of the fire, cover it with a folded cloth instead of the lid, shake the pan now and then, and after ten minutes the rice will be dry and the grains separate. (If the Kedgeree is wanted for breakfast all this can be done overnight.) Boil three eggs hard, and with a fork crush the whites and yolks together into a coarse mince. Melt three ounces of butter over a low fire, stir in the rice with a wooden spoon, add the pieces of fish, and season with pepper and salt. Lastly, shake in the crushed hard-boiled egg, and empty the whole into a very hot dish. \_Wyvern.'] If onion is liked fry a very finely minced shallot in the butter till it becomes yellow. In India a teaspoonful of turmeric is added before the eggs in order to colour the rice yellow. But turmeric has a spicy flavour which is not generally liked in this country. Some cooks cut the eggs into small pieces instead of crushing them.
Fish Cakes. — ( Family Recipe.) — Chop small any cold fish left from yesterday’s dinner, stir together a little butter, flour, and milk, mix with some of the fish sauce remaining from dinner, season with pepper and salt, and boil all together. Make the mixture into round flat cakes, egg and breadcrumb them and fry in boiling suet. Serve without sauce.
Fish Cutlets. — To about a pound of any cold fish left at dinner cut up into a coarse mince, add four ounces of crumbs soaked in fish boilings or fish stock, blend together, moistening with a breakfastcupful (half a pint) of warm sauce also left at dinner, with the yolk of an egg mixed into it. Stir the mixture over a low fire to thicken, then spread it upon a dish to set and get cold during the night. It should be half an inch thick when set. Next morning cut out the Fish Cutlets with a cutter, egg and breadcrumb them, and fry in boiling suet. [Wyvern.]
Records on this page
Fricasseed CrayfishKedgeree or KhitchriFish CakesFish CutletsFish Cutlets