Sorrel Oamish. — Sorrel is best plucked between May and October. Tak»
about three pounds of sorrel, very fresh and green. Pick it nicely over and
remove all stalks ; wash well and drain well on a wire sieve. Chop it for
quite twenty minutes. Now put into stewpan that will hold about two quarts,
tablespoon of flour and one and a half of butter. Stir over the fire for three
or four minutes, and then put in gill of broth, and eight minutes after, an«
other gill. Again stir over the fire for twenty minutes. Beat up three or
four eggs with one half gill of milk✪ Sorrel Garnish, in a basin ; pour these on the sorrel, stir-
ring rapidly for several minutes. It is then ready to use as a garnish
Potato PaUies, — ^Beat or ^ate to a fine flour three-fourths pound of mealy^
potatoes, making it moist with a small quantity of milk ; put this with two
ounces of butter, melted and beaten to a cream. Boil one-half pint of milk,
stir it quite boiling into the potato, and stir it, holding it above the fire, into
a very smooth, fine paste. Stand it on the hob and mix into it two well-
beaten eggs. Let the mixture become cool, when beat it up with the yolka
of four egg✪ Potato Pâtéss ; whisk the whites of these to a froth, and stir it carefully into
the batter. Butter little patty shells fill with the batter and bake a deep
gold yellow in a quick oven. Serve hot as a garnish with any nice dish of
Ssh, fowl, etc. Or butter patty pans and sprinkle grated crumbs over them,
then fill with the batter and bake as above.
Paper Fntls and Rosettes for Cutlets, etc. — Cut a sheet of note paper into
strips two inches wide, and double them lengthwise, to make the widtii of a
knife blade. Cut the double edge into fringe a quarter inch deep. Move the
edges of the paper one higher than the other, and the fringe will be bowed
out instead of lyin^ flat, fasten the ed^ that way with a touch of com starch
paste made very stiff. Then roll the frm^d pieces of paper around a pencil
and fasten the end with paste — ^if to be slipped over the ends of frogs' legs ;
but if for cutlet bones, or ham. or tongue ends of uncertain size wrap them just
before serving, and a touch oi the very stiff paste will hold them in place.
To Garnish a Ham or Tonaue. — Make a glaze as directed in meats, and
when it softens, as glue wou^ do, brush over the meat, ham or tongue ; then
when cold beat some fresh butter to a white cream, and with a kitchen syrin^
or a stiff paper funnel trace any design wished on the glazed surface ; this
makes a very handsome dish, and if the ham has been properly boiled will be
very satisfactory to the palate. Or the glaze mav be omitted and butter, lard,
or savgiy jelly used, with syringe cone or funnel, just as icing is usedy as de-
Bcribed m Ornamental Icing in first part of book.
6ABNISHE3 XSJ> SAUCES. 631
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Page 547 · 2 recipe records on this page
Presented as published in 1890. 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
Sorrel Oamish. — Sorrel is best plucked between May and October. Take about three pounds of sorrel, very fresh and green. Pick it nicely over and remove all stalks ; wash well and drain well on a wire sieve. Chop it for quite twenty minutes. Now put into stewpan that will hold about two quarts, tablespoon of flour and one and a half of butter. Stir over the fire for three or four minutes, and then put in gill of broth, and eight minutes after, another gill. Again stir over the fire for twenty minutes. Beat up three or four eggs with one half gill of milk, in a basin ; pour these on the sorrel, stirring rapidly for several minutes. It is then ready to use as a garnish
Potato Patties. — Beat or grate to a fine flour three-fourths pound of mealy potatoes, making it moist with a small quantity of milk ; put this with two ounces of butter, melted and beaten to a cream. Boil one-half pint of milk, stir it quite boiling into the potato, and stir it, holding it above the fire, into a very smooth, fine paste. Stand it on the hob and mix into it two wellbeaten eggs. Let the mixture become cool, when beat it up with the yolks of four eggs ; whisk the whites of these to a froth, and stir it carefully into the batter. Butter little patty shells fill with the batter and bake a deep gold yellow in a quick oven. Serve hot as a garnish with any nice dish of fish, fowl, etc. Or butter patty pans and sprinkle grated crumbs over them, then fill with the batter and bake as above.
Paper Frills and Rosettes for Cutlets, etc. — Cut a sheet of note paper into strips two inches wide, and double them lengthwise, to make the widtii of a knife blade. Cut the double edge into fringe a quarter inch deep. Move the edges of the paper one higher than the other, and the fringe will be bowed out instead of lying flat, fasten the edge that way with a touch of com starch paste made very stiff. Then roll the frilled pieces of paper around a pencil and fasten the end with paste — ^if to be slipped over the ends of frogs' legs ; but if for cutlet bones, or ham. or tongue ends of uncertain size wrap them just before serving, and a touch oi the very stiff paste will hold them in place.
To Garnish a Ham or Tongue. — Make a glaze as directed in meats, and when it softens, as glue would do, brush over the meat, ham or tongue ; then when cold beat some fresh butter to a white cream, and with a kitchen syringe or a stiff paper funnel trace any design wished on the glazed surface ; this makes a very handsome dish, and if the ham has been properly boiled will be very satisfactory to the palate. Or the glaze mav be omitted and butter, lard, or savory jelly used, with syringe cone or funnel, just as icing is usedy as de- Bcribed m Ornamental Icing in first part of book.
GARNISHES AND SAUCES. 631
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Records on this page
Sorrel GarnishPotato Pâtés