Wall of Potatoes (to put round a dish, in
the centre of which a fricassee is to be served).
— Boil as many potatoes as may be required, and
mash them smoothly with butter. Put them
round the dish upon which they are to be served,
and with the bowls of two spoons mould thorn
to the shape of a waU, two inches and a half
wide at the base, two inches and a half high,
and tapered towards the top. Make this wall
quite smooth, brush over with beaten egg, and
put it in the oven till it is lightly browned all
over and quite hot. Pour the fricassee into the
centre, and serve.
Walnut. — The walnut is now cultivated
generally throughout Europe. " On the Con-
tiaent," says Selby in his " History of Forest
Trees," "the fruit is in great demand, and
indeed becomes in many parts almost one of
the necessaries of life. It constitutes a con-
siderable portion of the food of the inhal)itants
of certain districts, and also affords an oil little
inferior when first di-awn to that of the olive,
for which in many parts of France it is the
substitute in aU culinary matters. The worst
feature about the oil is that it soon turns rancid.
The refuse matter, after the oil is extracted, is
eaten in Switzerland by poor people, under the
name of pain ani/r. The nuts are used in
various ways and at various stages of their
growth. When young and green they make
an excellent and well-known pickle, as well as
a savoury ketchup, and a liqueur is also made
from them in this state. Before they are fully
ripe, and whilst the kernel is yet soft, walnuts
are eaten iu France en cerneaux — a way of pre-
paring them with a seasoning of salt, pepper,
vinegar, and shallots. About the end of Sep-
tember or the beginning of October they are
fully ripe, and are then eaten in great quan-
tities, being both wholesome and easy of di-
gestion, so long as they remain fresh and part
freely from the skin which envelops the
kernel."
Walnut Jam.— Take fifty walnuts in
which the shell has not begun to form, prick
them all over, and boil in water till they are
quite soft. Strain the water off, put a clovo
in each, and strew over them two ounces of
bruised ginger. Make a syrup of half a pint
of water to two and a half pounds of coarse
brown sugar✪ Walnut Jam, stirring on the fire till aU is
melted ; then put in the walnuts, and boil for
twenty minutes, stirring to prevent them burn-
ing. This jam forms an excellent laxative, and
may be elevated to the position of a pleasant
domestic medicine.
Walnut Salad.— Gather the young wal-
nuts when the nut is just formed, and when
they can be pierced easily with a pin. Pare
them down to the kernels, put them into a salad-
bowl, pour a little good salad sauce✪ Walnut Salad. over them,
toss them lightly in it, and serve immediately.
This salad, though very agreeable, can only
be had in places where walnuts grow abun-
dantly.
Walnut Vinegar.— The vinegar which
covers pickled walnuts is usef lJ for flavouring
the gi-avj' used for hashes of cold meat. It is
also excellent when used as a pickle. ✪ Pickled Walnuts
Page 2238 · 3 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
Wall of Potatoes (to put round a dish, in the centre of which a fricassee is to be served). — Boil as many potatoes as may be required, and mash them smoothly with butter. Put them round the dish upon which they are to be served, and with the bowls of two spoons mould thorn to the shape of a waU, two inches and a half wide at the base, two inches and a half high, and tapered towards the top. Make this wall quite smooth, brush over with beaten egg, and put it in the oven till it is lightly browned all over and quite hot. Pour the fricassee into the centre, and serve.
Walnut. — The walnut is now cultivated generally throughout Europe. " On the Contiaent," says Selby in his " History of Forest Trees," "the fruit is in great demand, and indeed becomes in many parts almost one of the necessaries of life. It constitutes a considerable portion of the food of the inhabitants of certain districts, and also affords an oil little inferior when first drawn to that of the olive, for which in many parts of France it is the substitute in aU culinary matters. The worst feature about the oil is that it soon turns rancid.
The refuse matter, after the oil is extracted, is eaten in Switzerland by poor people, under the name of pain de mur. The nuts are used in various ways and at various stages of their growth. When young and green they make an excellent and well-known pickle, as well as a savoury ketchup, and a liqueur is also made from them in this state. Before they are fully ripe, and whilst the kernel is yet soft, walnuts are eaten iu France en cerneaux — a way of preparing them with a seasoning of salt, pepper, vinegar, and shallots. About the end of September or the beginning of October they are fully ripe, and are then eaten in great quantities, being both wholesome and easy of digestion, so long as they remain fresh and part freely from the skin which envelops the kernel."
Walnut Jam.— Take fifty walnuts in which the shell has not begun to form, prick them all over, and boil in water till they are
quite soft. Strain the water off, put a clovo in each, and strew over them two ounces of bruised ginger. Make a syrup of half a pint of water to two and a half pounds of coarse brown sugar, stirring on the fire till aU is melted ; then put in the walnuts, and boil for twenty minutes, stirring to prevent them burning. This jam forms an excellent laxative, and may be elevated to the position of a pleasant domestic medicine.
Walnut Salad.— Gather the young walnuts when the nut is just formed, and when they can be pierced easily with a pin. Pare them down to the kernels, put them into a saladbowl, pour a little good salad sauce. over them, toss them lightly in it, and serve immediately. This salad, though very agreeable, can only be had in places where walnuts grow abundantly.
Walnut Vinegar.— The vinegar which covers pickled walnuts is usef lJ for flavouring the gi-avj' used for hashes of cold meat. It is also excellent when used as a pickle.
Records on this page
Walnut JamWalnut SaladPickled Walnuts