Singe, To (tei-m used in cookery). — To
singe poudtry or game is to bum off the hairs
which remain after the bird is plucked. The
most usual way of doing this is to pass a piece
of lighted writing-paper over the body of the
bu-d till the desired end is attained. The
best way is to pass the plucked bird over
a lighted spii'it-lamp. When performing the
operation care should be taken not to blacken
the bu-d.
Singhara, or Water H'uts.— The large
seeds of Trajja bkornis, a native of China, and
of Trapa bispinosa and natans, species indi-
genous to India, are sweet and eatable, and the
aquatic plants which furnish them are hence
an extensive article of cultivation. In Cashmere
and other parts of the East they are common
food, and are known under the name of
Singhara nuts. From 90,000 to 120,000 loads
of this nut are yielded annually by the lake
of Ooler alone. The nut abounds in fecula.
In China the kernel is used as an article of
food, being roasted or boiled like the potato.
Sippets for Garnishing Dishes.—
Ordinary sipj^ets are simply made by cutting
stale bread into slices the third of an inch
thick, toasting these on both sides to a bright
brown, cutting them into small three-cornered
pieces, and placing them round the dish. When
jjroperly made, they are fried in hot fat until
brown and crisj), instead of being toasted, and
are then ch-ained and dried for use. In order to
make them stick to the dish, make a paste with
the whisked white of an egg beaten up with
a little flour✪ Simple Soup (another way); brush the under part of the
sippet ydih the paste, and stick it on the dish.
If the latter is very hot, the sippets will not
adhere.
Sippets for Invalids. — Cut a slice of
stale bread. Toast it on both sides to a bright
brown colour ; cut it into small shapes, and lay
these side bj^ side on a dish. Pour upon them
as much strong beef, mutton, or veal gravy,
perfectly freed from fat, as they will absorb.
Sprinkle a little salt over, and serve. Sip-
pets thus simply prepared are often enjoyed
by invalids who "cannot partake of fresh meat.
Sippets, Superlative.— Cut sHces the
third of an inch thick from a stale loaf. Trim
away the crust, lay the bread on a dish, and
SIR
(879)
SKA
pour upon it as much cream or good milk as
it will absorb. Let it soak for an hour, then
take it up carefully, and fry it in hot fat till it
is lightly bro\vne✪ Sippets, Superlatived. Drain, and serve hot. Or
cut the crumb of a stale loaf into slices as thin
as a sixpence ; stamp these into fancy shapes,
and fry in hot fat till crisp. Sippets thus
made are useful for making' borders to dishes,
and may be fixed in position with a paste made
with white of egg and flour.
Page 1811 · 2 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
Singe, To (term used in cookery). — To singe poultry or game is to bum off the hairs which remain after the bird is plucked. The most usual way of doing this is to pass a piece of lighted writing-paper over the body of the bird till the desired end is attained. The best way is to pass the plucked bird over a lighted spirit-lamp. When performing the operation care should be taken not to blacken the bird.
Singhara, or Water Nuts.— The large seeds of Trapa bispinosa, a native of China, and of Trapa bispinosa and natans, species indigenous to India, are sweet and eatable, and the aquatic plants which furnish them are hence an extensive article of cultivation. In Cashmere and other parts of the East they are common food, and are known under the name of Singhara nuts. From 90,000 to 120,000 loads of this nut are yielded annually by the lake of Ooler alone. The nut abounds in fecula. In China the kernel is used as an article of food, being roasted or boiled like the potato.
Sippets for Garnishing Dishes.—
Ordinary sippets are simply made by cutting stale bread into slices the third of an inch thick, toasting these on both sides to a bright brown, cutting them into small three-cornered pieces, and placing them round the dish. When properly made, they are fried in hot fat until brown and crisp, instead of being toasted, and are then drained and dried for use. In order to make them stick to the dish, make a paste with the whisked white of an egg beaten up with a little flour; brush the under part of the sippet with the paste, and stick it on the dish. If the latter is very hot, the sippets will not adhere.
Sippets for Invalids. — Cut a slice of stale bread. Toast it on both sides to a bright brown colour ; cut it into small shapes, and lay these side bj^ side on a dish. Pour upon them as much strong beef, mutton, or veal gravy, perfectly freed from fat, as they will absorb. Sprinkle a little salt over, and serve. Sippets thus simply prepared are often enjoyed by invalids who "cannot partake of fresh meat.
Sippets, Superlative.— Cut slices the third of an inch thick from a stale loaf. Trim away the crust, lay the bread on a dish, and
SIR
(879)
SKA
pour upon it as much cream or good milk as it will absorb. Let it soak for an hour, then take it up carefully, and fry it in hot fat till it is lightly browned. Drain, and serve hot. Or cut the crumb of a stale loaf into slices as thin as a sixpence ; stamp these into fancy shapes, and fry in hot fat till crisp. Sippets thus made are useful for making' borders to dishes, and may be fixed in position with a paste made with white of egg and flour.
Records on this page
Simple Soup (another way)Sippets, Superlative