more than half done : — Half a pound of minced
beef, half a pound of minced ham, two hard-
hoiled eggs cut up small, and half a pound
of any kind of game meat or rabbit cut
fine. Season highly ; stir over the fire with a
gill of good cream and one ounce of butter
till nearly cooked ; then add a little lemon -juice
and nutmeg and a tea-spoonful of anchovj-.
Bake covered with greased paper till half-
done.
82. Rice (Turkish Fashion).
Boil the rice as in recipe No. 36. Fry the
rice with butter, cayenne, and saffron powder ;
season with salt, and throw in a handful of
cleansed Smyrna raisins. Put this rice as a
border to the curry prepared as in No. 8.
83. EiCE (Polish Fashion).
Cut an onion into very thin slices, and fry in
a pan with butter, then add two ounces of
cooked ham cut in shreds and six ounces of
Australian meat cut in dice. Take the rice as
prepared in No. 36, season with a pinch of
cayenne pepper and a table-spoonful of grated
cheese. Stir all together lightly over the fire,
and serve quite hot.
84. Rice (Milanese Fasliion).
Fr3^ the rice {see No. 36) in a pan with butter,
season with grated cheese ; add six ounces of
Australian meat cut in dice, half a pint of
boiled and picked shrimps (lobster or crab will
do), season, and serve hot with a tea-spoonful
of anchov✪ Yol-au-A'enty stirred in.
85. Rice (Spanish Fashion).
Fry the rice {sec No. 36) till of a golden colour
in oil, using only just enough to fry it ; then add
either a large table-spoonful of prepared tomato
sauce or two large ripe red tomatoes squeezed
free from seeds and watery juice through a wire
sieve. Season with Spanish sauce, pepper, and
grated cheese. Pile up lightly in a hot dish,
and garnish round with curry No. 8.
86. Fraxgipane of Muttox.
Steam some good mealy potatoes, skin them,
mash them till smooth, put them into a sauce-
pan with three eggs. Stir all together till cool
enough to make them up with the hand. Take
the marrow from a beef -bone, cut it up as suet,
take a quarter of a pound of mutton cut into
tiny dice, a quarter of a pound of bread-crumbs,
season it well, and pour in two table-spoonfuls
of cream, mix well together ; flour the hands,
and roll a small bit of the frangipane into a
ball, hollow it with the flat part of a spoon, fill
it with the mince, close it wp, flour well, and
when you have enough for a small dish fry
them till light brown, or bake in quick oven.
Serve hot, garnished with parsley.
87. Cakes of Meat.
Prepare some mince ; to each table- spoonful
of mince add one tea-spoonful of bread-crumbs,
enough egg to bind them, a little finely-chopped
parsley, and pepper and salt to taste!! Take a
bit of the mince in floured hands, roll it in a
ball, then flatten it into a cake, dip in egg and
seasoned bread-crumbs, and bake in a quick
oven. Serve with a little good gravy and fried
bacon in strips.
88. Gateau de Bceuf.
Take two pounds at least of beef, one of ham^
mince them up fine, and season well. Take an
ox foot, and boil till the foot separates. Take it
out, and cut off all the meat, and mince and
season it. Lay it in a round tin that has been
wetted with vinegar, boil up the liquor, and
pour it over till quite full and well soaked into
the meat. AVhen cold turn out, and it will eat
like brawn.
89. Madras Curry. ✪ Madras Curry
Page 1997 · 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
more than half done : — Half a pound of minced beef, half a pound of minced ham, two hardhoiled eggs cut up small, and half a pound of any kind of game meat or rabbit cut fine. Season highly ; stir over the fire with a gill of good cream and one ounce of butter till nearly cooked ; then add a little lemon -juice and nutmeg and a tea-spoonful of anchovy.. Bake covered with greased paper till halfdone.
82. Rice (Turkish Fashion).
Boil the rice as in recipe No. 36. Fry the rice with butter, cayenne, and saffron powder ; season with salt, and throw in a handful of cleansed Smyrna raisins. Put this rice as a border to the curry prepared as in No. 8.
83. Rice (Polish Fashion).
Cut an onion into very thin slices, and fry in a pan with butter, then add two ounces of cooked ham cut in shreds and six ounces of Australian meat cut in dice. Take the rice as prepared in No. 36, season with a pinch of cayenne pepper and a table-spoonful of grated cheese. Stir all together lightly over the fire, and serve quite hot.
84. Rice (Milanese Fashion).
Fry the rice {see No. 36) in a pan with butter, season with grated cheese ; add six ounces of Australian meat cut in dice, half a pint of boiled and picked shrimps (lobster or crab will do), season, and serve hot with a tea-spoonful of anchovy stirred in.
85. Rice (Spanish Fashion).
Fry the rice {sec No. 36) till of a golden colour in oil, using only just enough to fry it ; then add either a large table-spoonful of prepared tomato sauce or two large ripe red tomatoes squeezed free from seeds and watery juice through a wire sieve. Season with Spanish sauce, pepper, and grated cheese. Pile up lightly in a hot dish, and garnish round with curry No. 8. 86. Fraxgipane of Muttox.
Steam some good mealy potatoes, skin them, mash them till smooth, put them into a saucepan with three eggs. Stir all together till cool enough to make them up with the hand. Take the marrow from a beef -bone, cut it up as suet, take a quarter of a pound of mutton cut into tiny dice, a quarter of a pound of bread-crumbs, season it well, and pour in two table-spoonfuls of cream, mix well together ; flour the hands, and roll a small bit of the frangipane into a ball, hollow it with the flat part of a spoon, fill it with the mince, close it up, flour well, and when you have enough for a small dish fry them till light brown, or bake in quick oven. Serve hot, garnished with parsley. 87. Cakes of Meat.
Prepare some mince ; to each table- spoonful of mince add one tea-spoonful of bread-crumbs, enough egg to bind them, a little finely-chopped parsley, and pepper and salt to taste. Take a bit of the mince in floured hands, roll it in a ball, then flatten it into a cake, dip in egg and seasoned bread-crumbs, and bake in a quick oven. Serve with a little good gravy and fried bacon in strips.
88. Gateau de Bceuf.
Take two pounds at least of beef, one of ham, mince them up fine, and season well. Take an ox foot, and boil till the foot separates. Take it out, and cut off all the meat, and mince and season it. Lay it in a round tin that has been wetted with vinegar, boil up the liquor, and pour it over till quite full and well soaked into the meat. When cold turn out, and it will eat like brawn.
89. Madras Curry.
Records on this page
Yol-au-A'entMadras Curry