Send to table with the following sauce poured
over it : — Thix-e ounces of loaf sugar, and the
juice of two oranges✪ Dombey Pudding boiled until thick, with half
a wine-glassful of rum added afterwards. Pro-
bable cost, 2s. 6d. Sufficient for eight persons.
Dory or Caper Sauce.— Blend two
ounces of butter with one table-spoonful of
flour, and stir it into a saucepan containing the
third part of a pint of boiling water, add
equal quantities of shrimps and capers pounded,
about two dessert-spoonfuls of each, and boU
for some minutes ; then remove the sauce-
pan from the fire, and stir in till dissolved an
ounce more of butter, and two tea-spoonfuls of
whole caper✪ Dory or Caper Sauces. Serve in a tm-eon.
Dory, Boiled. — t'ut off the fins, and lay
the fish in a kettle of cold water, salted in the
proportion of three ounces of salt to one gallon of
water✪ Dory, Boiled, Let the water cover the fish, bring it to
a boil gradually, and simmer till done. Be care-
ful not to break the skin. This unsightly, but
very excellent fish, is a near approach to the
turbot in the delicacy and firmness of the flesh.
It is boiled and served in the same manner as
XJOU
(186)
DUC
turbot, with lobster, anchovy, or shrimp sauce,
and plain melted butter. Serve on a napkin
THE DOEY.
neatly rolled round the edge. Time, twenty to
twenty-five minutes, according to size, after
the water boils.
Dough Nuts, American.— Into a pound
of ilour i-ub a piece of butter the size of an
egg. Add a little pounded allspice, and two
table-spoonfuls of sugar. Mix a table-spoonful
of milk with four eggs, and a Little lukewarm
mUk✪ Dough Nuts, American. \7ork all well together, and put the mix-
ture in a warm place to rise. Then roll it out
about half an inch tliick, cut into pretty shapes,
and fry in boiling oil or lard until the nuts are a
golden brown. Drain on a moistened sieve, strew
sifted sugar over the nuts, and keep them in a
dry place. Time to bake, half an hour. Pro-
bable cost, 8d. per pound.
Dough Nuts, American (and Norway).
— Rub four ounces of butter into three pounds
of fine floirr ; add one pound of sugar, a tea-
speonful of powdered cinnamon, and the whole
<rf a nutmeg, grated. WTiisk four- eggs, and
mix them gradually with a gill of yeast and as
much of a pint of new milk, flavoured with rose-
water, as will make the flour into a soft dough.
Cover it up warm to rise, and when sufiiciently
iTSen make it into balls, or into any form liked,
and drop them into a saucepan of boiling lard.
When of a fine bro'WTi colour they are done, and
should be laid before the fire on a sieve to dry.
It sometimes happens that the nuts are insuffi-
ciently cooked in the middle. To insure their
being done thoroughly, drop them into the lard
as soon as it boils. Time to boil, five or six
minutes. Probable cost for the above ingre-
dients, 2s. 6d. to 3s.
Dover Biscuits.— Beat half a pound of
fresh butter into a cream, and stir into it half a
pound of fine sugar. Beat two eggs to a froth ;
add a table-spoonful of nutmeg. Mix the eggs
and butter together, and blend with them three-
quarters of a pound of fine flou✪ Dover Biscuitsr. Poll out the
paste thin, and cut into small cakes. Time to
bake, twelve to eighteen minutes. Probable cost.
Is. 6d. Sufficient for two dozen or more cakes.
Dowlet Pie. — To three pounds of roast or
boiled veal, minced, add half a pound of beef
✪ Dowlet Pie
Page 469 · 7 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
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Send to table with the following sauce poured
over it : — Thix-e ounces of loaf sugar, and the
juice of two oranges boiled until thick, with half
a wine-glassful of rum added afterwards. Pro-
bable cost, 2s. 6d. Sufficient for eight persons.
Dory or Caper Sauce.— Blend two
ounces of butter with one table-spoonful of
flour, and stir it into a saucepan containing the
third part of a pint of boiling water, add
equal quantities of shrimps and capers pounded,
about two dessert-spoonfuls of each, and boU
for some minutes ; then remove the sauce-
pan from the fire, and stir in till dissolved an
ounce more of butter, and two tea-spoonfuls of
whole capers. Serve in a tm-eon.
Dory, Boiled. — t'ut off the fins, and lay
the fish in a kettle of cold water, salted in the
proportion of three ounces of salt to one gallon of
water, Let the water cover the fish, bring it to
a boil gradually, and simmer till done. Be care-
ful not to break the skin. This unsightly, but
very excellent fish, is a near approach to the
turbot in the delicacy and firmness of the flesh.
It is boiled and served in the same manner as
XJOU
(186)
DUC
turbot, with lobster, anchovy, or shrimp sauce,
and plain melted butter. Serve on a napkin
THE DOEY.
neatly rolled round the edge. Time, twenty to
twenty-five minutes, according to size, after
the water boils.
Dough Nuts, American.— Into a pound
of ilour i-ub a piece of butter the size of an
egg. Add a little pounded allspice, and two
table-spoonfuls of sugar. Mix a table-spoonful
of milk with four eggs, and a Little lukewarm
mUk. \7ork all well together, and put the mix-
ture in a warm place to rise. Then roll it out
about half an inch tliick, cut into pretty shapes,
and fry in boiling oil or lard until the nuts are a
golden brown. Drain on a moistened sieve, strew
sifted sugar over the nuts, and keep them in a
dry place. Time to bake, half an hour. Pro-
bable cost, 8d. per pound.
Dough Nuts, American (and Norway).
— Rub four ounces of butter into three pounds
of fine floirr ; add one pound of sugar, a tea-
speonful of powdered cinnamon, and the whole
<rf a nutmeg, grated. WTiisk four- eggs, and
mix them gradually with a gill of yeast and as
much of a pint of new milk, flavoured with rose-
water, as will make the flour into a soft dough.
Cover it up warm to rise, and when sufiiciently
iTSen make it into balls, or into any form liked,
and drop them into a saucepan of boiling lard.
When of a fine bro'WTi colour they are done, and
should be laid before the fire on a sieve to dry.
It sometimes happens that the nuts are insuffi-
ciently cooked in the middle. To insure their
being done thoroughly, drop them into the lard
as soon as it boils. Time to boil, five or six
minutes. Probable cost for the above ingre-
dients, 2s. 6d. to 3s.
Dover Biscuits.— Beat half a pound of
fresh butter into a cream, and stir into it half a
pound of fine sugar. Beat two eggs to a froth ;
add a table-spoonful of nutmeg. Mix the eggs
and butter together, and blend with them three-
quarters of a pound of fine flour. Poll out the
paste thin, and cut into small cakes. Time to
bake, twelve to eighteen minutes. Probable cost.
Is. 6d. Sufficient for two dozen or more cakes.
Dowlet Pie. — To three pounds of roast or
boiled veal, minced, add half a pound of beef