batter, according to the directions given for
plain pancakes. Fry some thin pancakes, and
as each one sets, and becomes coloured, spread
over it a layer of good veal forcemeat, then roll
it rather lightly, and lay it on a dish before the
fire imtU the batter is finished. Cut the rolls
into slices an inch thick, lay them on a
buttered dish, and pour over them as much
boUing gravy as will cover them. Grate a
little nutmeg✪ Pancakes, Stuffed over before serving. If preferred,
the stuffed shoes of pancake may be egged,
bread-crumbed, and fried again to a light brown,
instead of being served with the gravy. Or
they may be placed side by side in a buttered
dish, some custard poured over them, and baked
in a moderate oven until the custard sets. Time
to fry the pancake, five minutes. Probable
cost, Is., exclusive of the gravy. Sufficient for
four or five persons.
Pancakes, "Windsor. — Mix four table-
spoonfuls of flour very smoothly with a little
cold milk. Add a pinch of salt, half a smaU
nutmeg, grated, six weU-beaten eggs, six ounces
of clarified butter, and a pint of now milk, or
cream, if the latter can be had. Beat the mis-
tm-e thoroughly, and set it in a cool place until
wanted for use. No butter or lard will be
required in frying these iDancakes. Time to
fry, five minutes. Probable cost, when made
with milk, Is. 3d. Sufficient for five or six
persons.
Pancakes, without Eggs or MUk.
— Mix two table-spoonfxils of flour with a small
pinch of salt, two or thi-ee grates of nutmeg,
and a dessert-spoonful of moist sugar. Make a
smooth batter, by mixing with the flour, &c.,
very gradually, half a pint of mild ale✪ Pancakes, without Eggs or Milk, and beat
it fully ten minutes. Fry the pancakes in the
usual way, and serve them with moist sugar
sprinkled between them. Time, ten minutes
to fry each panciike. Probable cost, about 4d,
Sufficient for two or tlu-ee persons.
Pankail, Soup Maigre.— Shred a pound
of cabbages, savoys, or bunch greens very
finely, and throw them into a quart of boOing
water, which has been thickened with oatmeal,
and seasoned with pepper and salt. Add two
ounces of butter✪ Pankail, Soup Maigre or good beef di-ipping, and
simmer gently for an hour and a liaLf. Or,
partially boil and mash the greens, boil them
for half an horn- with a quart of good stock or
liquor in which meat has baen boiled, and
thicken the soup with powdered biscuit or finely-
grated bread-crumbs. Probable cost, 8d. per
quart. Sufficient for four or six persons.
PapaW. — This fruit is the produce of a
branchless tree found in the East and West
Indies, is about the size of an ordinary melon,
and is not imlike a gourd in shape. It is
more wholesome than palatable, but is often
eaten both raw and cooked. The usual time
for gathering it is when the fruit is half-grovsrn.
Papillote Sauce, for Veal or Mut-
ton Cutlets (a la Maintenon).— Shred half
PAB
( 503 )
PAR
Page 1082 · 4 recipe records on this page
Presented as published in 1892. 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
batter, according to the directions given for plain pancakes. Fry some thin pancakes, and as each one sets, and becomes coloured, spread over it a layer of good veal forcemeat, then roll it rather lightly, and lay it on a dish before the fire until the batter is finished. Cut the rolls into slices an inch thick, lay them on a buttered dish, and pour over them as much boiling gravy as will cover them. Grate a little nutmeg over before serving. If preferred, the stuffed shoes of pancake may be egged, bread-crumbed, and fried again to a light brown, instead of being served with the gravy. Or they may be placed side by side in a buttered dish, some custard poured over them, and baked in a moderate oven until the custard sets. Time to fry the pancake, five minutes. Probable cost, Is., exclusive of the gravy. Sufficient for four or five persons.
Pancakes, "Windsor. — Mix four tablespoonfuls of flour very smoothly with a little cold milk. Add a pinch of salt, half a small nutmeg, grated, six well-beaten eggs, six ounces of clarified butter, and a pint of new milk, or cream, if the latter can be had. Beat the mixture thoroughly, and set it in a cool place until wanted for use. No butter or lard will be required in frying these pancakes. Time to fry, five minutes. Probable cost, when made with milk, Is. 3d. Sufficient for five or six persons.
Pancakes, without Eggs or Milk.
— Mix two table-spoonfuls of flour with a small pinch of salt, two or three grates of nutmeg, and a dessert-spoonful of moist sugar. Make a smooth batter, by mixing with the flour, &c., very gradually, half a pint of mild ale, and beat it fully ten minutes. Fry the pancakes in the usual way, and serve them with moist sugar sprinkled between them. Time, ten minutes to fry each pancake. Probable cost, about 4d, Sufficient for two or three persons.
Pankail, Soup Maigre.— Shred a pound of cabbages, savoys, or bunch greens very finely, and throw them into a quart of boiling water, which has been thickened with oatmeal, and seasoned with pepper and salt. Add two ounces of butter or good beef dripping, and simmer gently for an hour and a half. Or, partially boil and mash the greens, boil them for half an hour with a quart of good stock or liquor in which meat has been boiled, and thicken the soup with powdered biscuit or finelygrated bread-crumbs. Probable cost, 8d. per quart. Sufficient for four or six persons.
PapaW. — This fruit is the produce of a branchless tree found in the East and West Indies, is about the size of an ordinary melon, and is not unlike a gourd in shape. It is more wholesome than palatable, but is often eaten both raw and cooked. The usual time for gathering it is when the fruit is half-grown.
Papillote Sauce, for Veal or Mutton Cutlets (a la Maintenon).— Shred half
PAB
( 503 )
PAR
Records on this page
Pancakes, WindsorPancakes, StuffedPancakes, without Eggs or MilkPankail, Soup Maigre