Flounders, Fried.— Lay them in salt
and water for an hour or more to get rid of the
muddy flavour, or rub them well on all sides
with salt, which will make the fish firm. Dry
them, dip into egg, and cover with bread-crumbs.
Fry in oil or boiling lard, and serve on a hot
napkin. Garnish with crisped parsley. Time,
five to ten minutes to fry. Probable cost, 6d.
to Is.
Flounders, Fried (another way).— Eub
the fish well with salt, and let them stay two
hours. Then shake oft' the salt and wipe quite
dry. Dip into egg, and cover with bread-crumbs ;
fry in boiling lard. Send to table on a napkin,
garnished with crisped parsley. Time, eight to
ten minutes. Probable cost, 4d. to 6d. Suffi-
cient, one for each person.
Flounders, Stewed.— Wash and trim
the fish; put it into a stewpan with about a
pint of some good gravy, a glass of claret or port,
a smaU "tea-spoonful of allspice and black pepper
mixed, tlrree cloves, or a little mace. Stew the
fish in this mixture till done ; then remove it,
and thicken the gravy, adding a Little Chili
vinegar, essence of anchovy, pepper, and salt.
Strain, and send it to table poured over the fish.
Time to stew fish, ten to twenty minutes ; to
boil gravy, eight to ten minutes.
Flour, Browned. — This flour wUl be
found an excellent substitute for roux, which
the French employ in the composition of their
dishes. The flour is simply browned by placing
it on a baking-tin in the oven or before the fire,
and turning it frequently to prevent its being
burnt. Blended with butter, it colours and
thickens soup. If kept in an ordinary dredg-
ing-box it will be found convenient for gravies
or any made dishes.
Flour Paste. — A common paste may be
made by simply boiling flour and water, but
one that wiU keep good, and be useful for
various purposes, should be made as follows : —
Dissolve an ounce of alum in a pint and a half
of wai-m water ; add flour to make it as thick as
cream, and a tea-spoonful of powdered resin✪ Flour Paste.
Boil tin stiff, stirring well. This will keep
twelve months.
Flour Pudding.— Make with the follow-
ing ingredients : — One quart of new milk, eight
yoiks and four whites of eggs. Beat the eggs
with part of the milk, into which stir four
large spoonfuls of flour ; add the rest of the
milk, and flavour with nutmeg, essence of
ratafia, and sugar to taste✪ Flour Pudding. Mix well, and boil
one hour in a })uttorcd basin. Probable cost,
Is. 2d. Sufficient for two puddings.
Flour Pudding, Hasty. — Make a
smooth batter with two ounces of fine flour and
a pint of milk. Boil it in a clean saucepan over
a slow fire until quite thick : add sugar to
sweeten, half an ounce of butter, a few drops of
the essence of ratafia, and a little grated nut-
meg. Let it stay till cold ; then beat into the
batter three eggs✪ Flour Pudding, Hasty, and bake in a dish lined or
not with thin paste. A layer of marmalade, or
any other preserve, on the paste at the bottom
of the dish is much approved of ; or the pudding
may be eaten simply boiled as above, and served
hot with cold butter, sugar, and nutmeg. Time
to bake, half an hour. Probable cost, 7d.
Sufficient for two or three persons.
Page 526 · 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
Flounders, Fried.— Lay them in salt and water for an hour or more to get rid of the muddy flavour, or rub them well on all sides with salt, which will make the fish firm. Dry them, dip into egg, and cover with bread-crumbs. Fry in oil or boiling lard, and serve on a hot napkin. Garnish with crisped parsley. Time, five to ten minutes to fry. Probable cost, 6d. to Is.
Flounders, Fried (another way).— Rub the fish well with salt, and let them stay two hours. Then shake off the salt and wipe quite dry. Dip into egg, and cover with bread-crumbs ; fry in boiling lard. Send to table on a napkin, garnished with crisped parsley. Time, eight to ten minutes. Probable cost, 4d. to 6d. Sufficient, one for each person.
Flounders, Stewed.— Wash and trim the fish; put it into a stewpan with about a pint of some good gravy, a glass of claret or port, a small tea-spoonful of allspice and black pepper mixed, three cloves, or a little mace. Stew the fish in this mixture till done ; then remove it, and thicken the gravy, adding a Little Chili vinegar, essence of anchovy, pepper, and salt. Strain, and send it to table poured over the fish. Time to stew fish, ten to twenty minutes ; to boil gravy, eight to ten minutes.
Flour, Browned. — This flour will be found an excellent substitute for roux, which the French employ in the composition of their dishes. The flour is simply browned by placing it on a baking-tin in the oven or before the fire, and turning it frequently to prevent its being burnt. Blended with butter, it colours and thickens soup. If kept in an ordinary dredging-box it will be found convenient for gravies or any made dishes.
Flour Paste. — A common paste may be made by simply boiling flour and water, but one that will keep good, and be useful for various purposes, should be made as follows : — Dissolve an ounce of alum in a pint and a half of warm water ; add flour to make it as thick as cream, and a tea-spoonful of powdered resin. Boil till stiff, stirring well. This will keep twelve months.
Flour Pudding.— Make with the following ingredients : — One quart of new milk, eight yoiks and four whites of eggs. Beat the eggs with part of the milk, into which stir four large spoonfuls of flour ; add the rest of the milk, and flavour with nutmeg, essence of ratafia, and sugar to taste. Mix well, and boil one hour in a buttered basin. Probable cost, Is. 2d. Sufficient for two puddings.
Flour Pudding, Hasty. — Make a smooth batter with two ounces of fine flour and a pint of milk. Boil it in a clean saucepan over a slow fire until quite thick : add sugar to sweeten, half an ounce of butter, a few drops of the essence of ratafia, and a little grated nutmeg. Let it stay till cold ; then beat into the batter three eggs, and bake in a dish lined or not with thin paste. A layer of marmalade, or any other preserve, on the paste at the bottom of the dish is much approved of ; or the pudding may be eaten simply boiled as above, and served hot with cold butter, sugar, and nutmeg. Time to bake, half an hour. Probable cost, 7d. Sufficient for two or three persons.
Records on this page
Flour PasteFlour PuddingFlour Pudding, Hasty