Whitebait, Mock. — Take cooked or un-
cooked white fish of any kind ; uncooked fish is
of course the best. Divide it into strips an inch
long and a quarter of an inch wide. Dip these
into frying batter, put them into a wire frying-
basket, and plunge them into very hot fat. Let
them remain till they are lightly browned.
Drain them, pile on a hot dish, and serve with
cayenne, quarters of lemons, and thin bro^m
bread and butter. The frj-ing batter may be
made by beating together briskly and tho-
roughly a table-spoonful of flour, a jiinch of
salt, two table-spoonfuls of millc, and one egg✪ Whitebait, Mock.
Flour varies in quality, so that some kinds
require more liquid than others. The batter,
however, shoidd be a little thicker than cream.
Time to fry the fish, four to five minutes.
White Bean {see White Kidney Beans).
White Bechamel Sauce, Cold (to
mask boiled poultry, turbot, &c., which is to
be served cold) . — Make the bechamel of nicely-
flavoured white stock, so strong that it will
jelly when cold. A spoonful of gelatine dis-
solved in a little white stock will answer the
purpose if jellied stock is not at hand. ]\Iix
with it when hot an equal quantity of milk or
cream, strain it into a basin, thicken with
arrowroot, and when cold it will be fit for use.
It should be thick enough to adhere to the bird,
&c., which it is to mask.
White Bechamel Sauce (economical
and good). — Good bechamel may be made
of the remains of a cold roast fowl. Break
up the bones, and put them into a saucepan
with two or three bacon-bones, a small car-
rot, a small onion, a very small piece of
mace, two peppercorns, and a pinch of salt.
Pour over the ingredients as much water as
will entirely cover them, and simmer gently
for two hours. Carefully remove the scum as
it rises. Half an hour before the stock is
taken from the fire, stir into it a tea-spoonful
of gelatine which has been soaked for half an
hour in two table-spoonfuls of water. Strain
the stock into a bowl, and when it is cold re-
move the fat from the surface. Put it into a
clean saucepan, and simmer till it is reduced
to about three-quarters of a pint. Mix with it
an equal quantity of boiling cream or milk,
slightly thicken with arrowroot, add salt to
taste✪ White Bechamel Sauce (economical and good), and it will be ready for use. Time, three
to four hours. Probable cost, 4d., exclusive of
the cold meat. Sufiicicnt for a pint and a half
of white bechamel sauce.
White Bechamel Sauce (to make a
small quantity). — Put two ounces of butter
and two ounces of flour into a saucepan, and
stir them over the fire briskly with a wooden
spoon to a smooth paste. Add gradually three-
quarters of a pint of milk, together with a small
onion, two or three sticks of celery cut up
small, half a carrot thinly sliced, half a bay-
leaf, a very small sprig of thyme, a bunch of
parsley, a little nutmeg, and a pinch of salt✪ White Bechamel Sauce (to make a small quantity).
Stir the sauce over a quick fire till it is
pleasantly flavoured, strain it into a basin, and
it will be fit for use. By increasing the
quantities, and preserving the proportions, a
larger quantity of sauce may be made if re-
quired. Time to boil the sauce, twenty minutes.
Probable cost, 7d. Sufiicient for a little more
than haK a pint of sauce.
White Beet, To Dress the Leaves
Page 2260 · 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
Whitebait, Mock. — Take cooked or uncooked white fish of any kind ; uncooked fish is of course the best. Divide it into strips an inch long and a quarter of an inch wide. Dip these into frying batter, put them into a wire fryingbasket, and plunge them into very hot fat. Let them remain till they are lightly browned. Drain them, pile on a hot dish, and serve with cayenne, quarters of lemons, and thin brown bread and butter. The frj-ing batter may be made by beating together briskly and thoroughly a table-spoonful of flour, a jiinch of salt, two table-spoonfuls of millc, and one egg. Flour varies in quality, so that some kinds require more liquid than others. The batter, however, should be a little thicker than cream. Time to fry the fish, four to five minutes.
White Bean {see White Kidney Beans).
White Bechamel Sauce, Cold (to
mask boiled poultry, turbot, &c., which is to be served cold) . — Make the bechamel of nicelyflavoured white stock, so strong that it will jelly when cold. A spoonful of gelatine dissolved in a little white stock will answer the purpose if jellied stock is not at hand. ]\Iix with it when hot an equal quantity of milk or cream, strain it into a basin, thicken with arrowroot, and when cold it will be fit for use.
It should be thick enough to adhere to the bird, &c., which it is to mask.
White Bechamel Sauce (economical and good). — Good bechamel may be made of the remains of a cold roast fowl. Break up the bones, and put them into a saucepan with two or three bacon-bones, a small carrot, a small onion, a very small piece of mace, two peppercorns, and a pinch of salt. Pour over the ingredients as much water as will entirely cover them, and simmer gently for two hours. Carefully remove the scum as it rises. Half an hour before the stock is taken from the fire, stir into it a tea-spoonful of gelatine which has been soaked for half an hour in two table-spoonfuls of water. Strain the stock into a bowl, and when it is cold remove the fat from the surface. Put it into a clean saucepan, and simmer till it is reduced to about three-quarters of a pint. Mix with it an equal quantity of boiling cream or milk, slightly thicken with arrowroot, add salt to taste, and it will be ready for use. Time, three to four hours. Probable cost, 4d., exclusive of the cold meat. Sufiicicnt for a pint and a half of white bechamel sauce.
White Bechamel Sauce (to make a
small quantity). — Put two ounces of butter and two ounces of flour into a saucepan, and stir them over the fire briskly with a wooden spoon to a smooth paste. Add gradually threequarters of a pint of milk, together with a small onion, two or three sticks of celery cut up small, half a carrot thinly sliced, half a bayleaf, a very small sprig of thyme, a bunch of parsley, a little nutmeg, and a pinch of salt. Stir the sauce over a quick fire till it is pleasantly flavoured, strain it into a basin, and it will be fit for use. By increasing the quantities, and preserving the proportions, a larger quantity of sauce may be made if required. Time to boil the sauce, twenty minutes. Probable cost, 7d. Sufiicient for a little more than haK a pint of sauce.
White Beet, To Dress the Leaves
Records on this page
Whitebait, MockWhite Bechamel Sauce (economical and good)White Bechamel Sauce (to make a small quantity)