Crumbs may be made either with the crust of
bread grated and used dry, with the interior of a
stale loaf crumbled and sifted and dried in the oven,
or, instead of being simply dried, they may be slightly
fried in butter, carefully drained, and then used either in
little heaps round the dish in which roast larks, for
instance, are served, or in a sauce tureen, as with
grouse and other game.
Glaze.
As glaze made at home is much more delicate than
that supplied at the grocer's, a small quantity should
be made from time to time.
Take a knuckle bone of veal, some of the shin
bone of beef with a little
meat on it, any bones of
cooked meat and poultry, a
ham bone and some rind of
bacon, and simmer in water
for twenty-four hours. Four
pints of water are to be re-
duced to one pint. The
stock-pot must be very care-
fully skimmed at intervals.
A very little seasoning of pepper and salt only is re-
quired, but the stock must be kept clean and clear.
Strain through a hair sieve ; pour into a glaze pot
or jam jar. Warm by placing this jar in a saucepan
with water in it when used.
This glaze will keep any length of time.
GLAZE POT.
304 YORKSHIRE PUDDING.
To Boil Rice.
Take \ lb. of rice, wash it well in two waters, cold,
and put the rice into a two-quart saucepan without
a cover. Fill it three-quarters full of cold water, and
boil it slowly on a moderate fire, stirring occasionally
until the grains become done enough, which will be
known by tasting, as well as by feeling them between
the finger and thumb. If soft to the heart they are
ready, which will take about twenty minutes. Now
put in one tablespoonful of salt✪ To Boil Rice, stir up and take off
immediately, and throw the whole into a colander or
drainer for ten minutes, and allow the water to drain
thoroughly off, and the rice to become free and dry.
Patna rice is the cheapest and best ; soak it in
water overnight. It requires less time to boil when
soaked. The rice becomes lighter from the fact that
the grains separate more readily. Put the rice on in
plenty of cold water, stirring it from the bottom of the
saucepan occasionally. When the grains separate at
the ends and they appear to form the letter X, the
rice will be cooked ; the time required is half an hour.
When the rice is cooked, drain in a colander, and
place it before the fire, stirring now and then with a
fork. Then serve with the soup or dishes of curry.
Yorkshire Pudding.
This excellent accompaniment to roast beef can
only be well made when the joint is roasted, not
baked, and the tin dish can stand under and receive
the droppings from the beef
BATTER. 305
Make a good batter with three eggs, six table-
spoonsful of flour, a pinch of salt, and enough miik to
form the batter✪ Yorkshire Pudding into a smooth consistent paste. Let
the tin dish become coated with droppings from the
meat ; pour in the batter, let it brown, and set at the
top ; then turn so that both sides are done. Cut into
square pieces, dress on a napkin, and hand round with
the roast beef
Baked Batter.
2 eggs ;
2 tablespoonsful of flour ;
\ pint of milk ;
Rather over \ ounce of butter ;
A little salt✪ Baked Batter.
Beat it well and lightly, and bake for about half
an hour in rather a quick oven.
To make * toad in a hole ' use this batter, and
put into it sausages cut in halves or small pieces of
uncooked meat.
Frying Batter. ✪ Frying Batter
Page 123 · 4 recipe records on this page
Presented as published in 1882. 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
Crumbs may be made either with the crust of bread grated and used dry, with the interior of a stale loaf crumbled and sifted and dried in the oven, or instead of being simply dried, they may be slightly fried in butter, carefully drained, and then used either in little heaps round the dish in which roast larks, for instance, are served, or in a sauce tureen, as with grouse and other game.
Glaze.
As glaze made at home is much more delicate than that supplied at the grocer's, a small quantity should be made from time to time.
Take a knuckle bone of veal, some of the shin bone of beef with a little meat on it, any bones of cooked meat and poultry, a ham bone and some rind of bacon, and simmer in water for twenty-four hours. Four pints of water are to be reduced to one pint. The stock-pot must be very carefully skimmed at intervals. A very little seasoning of pepper and salt only is required, but the stock must be kept clean and clear. Strain through a hair sieve ; pour into a glaze pot or jam jar. Warm by placing this jar in a saucepan with water in it when used.
This glaze will keep any length of time.
GLAZE POT.
304 YORKSHIRE PUDDING.
To Boil Rice.
Take \ lb. of rice, wash it well in two waters, cold, and put the rice into a two-quart saucepan without a cover. Fill it three-quarters full of cold water, and boil it slowly on a moderate fire, stirring occasionally until the grains become done enough, which will be known by tasting, as well as by feeling them between the finger and thumb. If soft to the heart they are ready, which will take about twenty minutes. Now put in one tablespoonful of salt, stir up and take off immediately, and throw the whole into a colander or drainer for ten minutes, and allow the water to drain thoroughly off, and the rice to become free and dry.
Patna rice is the cheapest and best ; soak it in water overnight. It requires less time to boil when soaked. The rice becomes lighter from the fact that the grains separate more readily. Put the rice on in plenty of cold water, stirring it from the bottom of the saucepan occasionally. When the grains separate at the ends and they appear to form the letter X, the rice will be cooked ; the time required is half an hour. When the rice is cooked, drain in a colander, and place it before the fire, stirring now and then with a fork. Then serve with the soup or dishes of curry.
Yorkshire Pudding.
This excellent accompaniment to roast beef can only be well made when the joint is roasted, not baked, and the tin dish can stand under and receive the droppings from the beef
BATTER. 305
Make a good batter with three eggs, six tablespoonsful of flour, a pinch of salt, and enough miik to form the batter into a smooth consistent paste. Let the tin dish become coated with droppings from the meat ; pour in the batter, let it brown, and set at the top ; then turn so that both sides are done. Cut into square pieces, dress on a napkin, and hand round with the roast beef
Baked Batter.
2 eggs ;
2 tablespoonsful of flour ;
\ pint of milk ;
Rather over \ ounce of butter ;
A little salt.
Beat it well and lightly, and bake for about half an hour in rather a quick oven.
To make * toad in a hole ' use this batter, and put into it sausages cut in halves or small pieces of uncooked meat.
Frying Batter.
Records on this page
To Boil RiceYorkshire PuddingBaked BatterFrying Batter