Every mother is aware of the nourishing properties of
barley, but not every child can be got to take the barley in the
shape of porridge. The appended recipe solves the difficulty
by giving the barley at dinner instead of at breakfast time.
Soak four ounces of thoroughly washed pearl barley for twenty-
four hours. Have ready a well-greased bag, six small peeled
whole onions (select those about the size of a small Tangerine)
and the requisite number of chops. Free the chops from all
but the smallest quantity of fat, dust them with salt, place
them in the bag. Add to them the onions and the barley, salt
to taste, and if any of the water in which the latter was
soaked remains, add this also. If not, add half a pint of
chicken stock✪ Barley with Chops and Onions prepared as before indicated. Fold and clip the
bag. Place on grid, and cook gently in an only moderately
hot oven for an hour and a half (300° Fahr.). Empty out
on to a dish and serve. Veal can also be cooked in this way,
194 STANDARD COOKERY.
and for invalids the dish can be most highly recommended,
as it contains nothing to upset even the most delicate diges-
tion.
Economical Stew.
Grease the bag well. Wash one and a half pounds of fresh
pieces of mutton well. Dust them thickly with salted barley
flour and slightly with pepper. Peel and slice one pound of
onions and two pounds of potatoes thinly. Wash them well.
Put them wet into the bag with the meat in layers. Then add
about half a pint of water✪ Economical Stew. Put the bag on the grid. Cook
slowly for two hours (275° Fahr.). Dish up on a hot dish,
and stir round well.
Chicken, Game, Etc., on Spatchcock.
Split the chicken down the middle. Well open. Pass two
skewers longways to prevent the chicken from curling. Take
and break one very fresh egg. Beat well. Add to it a little
salt and black pepper, one ounce of melted butter, one tea-
spoonful of Worcester or other sauce, and one teaspoonful of
mixed mustard. Mix together. With a brush glaze the whole
chicken with the mixture. Then place the breadcrumbs all
round✪ Chicken, Game, Etc., on Spatchcock. Butter the bag well all over the inside. Place chicken
in it. Seal up, and place on the grid. Be very careful not to
tear the bag with the skewers. Allow thirty-five to forty min-
utes in a hot oven (350° Fahr.).
Salmi de Caneton.
Take a cold roast duck and joint it neatly. Place the car-
case, giblets, bones, etc., in a clean, enameled iron stewpan;
add to them a couple of sage leaves or a little powdered sage,
a large onion stuck with a clove, a pinch of powdered sweet
herbs, and half a pint of stock. Bring to the boil, skim care-
fully, and then draw the pan to the side of the fire and sim-
mer very slowly until the goodness is fairly extracted. Then
strain through a hair sieve into a clean saucepan, place on the
fire, and reduce about one-third. Add salt and pepper to taste,
the peel from half a dozen French olives, and half a glass of
port.
Meanwhile grease a bag thickly, place in it the joints of the
duck, and cook for ten minutes in 350° Fahr.
Remove the bag from the oven and pour the gravy in.
Close the bag and make it very hot for ten minutes.
Then dish up on a hot salmi dish and serve, garnished with
fried croutons and accompanied by chipped or straw potatoes✪ Salmi de Caneton.
STANDARD COOKERY. 195
Blackcock, ptarmigan, or, indeed, any kind of game may also
be rechauffed after this recipe.
COLD MEAT COOKERY.
Cannelon a la Royale. ✪ Cannelon a la Royale
Page 136 · 5 recipe records on this page
Presented as published in 1912. 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
Every mother is aware of the nourishing properties of barley, but not every child can be got to take the barley in the shape of porridge. The appended recipe solves the difficulty by giving the barley at dinner instead of at breakfast time. Soak four ounces of thoroughly washed pearl barley for twentyfour hours. Have ready a well-greased bag, six small peeled whole onions (select those about the size of a small Tangerine) and the requisite number of chops. Free the chops from all but the smallest quantity of fat, dust them with salt, place them in the bag. Add to them the onions and the barley, salt to taste, and if any of the water in which the latter was soaked remains, add this also. If not, add half a pint of chicken stock prepared as before indicated. Fold and clip the bag. Place on grid, and cook gently in an only moderately hot oven for an hour and a half (300° Fahr.). Empty out on to a dish and serve. Veal can also be cooked in this way,
and for invalids the dish can be most highly recommended, as it contains nothing to upset even the most delicate digestion.
Economical Stew.
Grease the bag well. Wash one and a half pounds of fresh pieces of mutton well. Dust them thickly with salted barley flour and slightly with pepper. Peel and slice one pound of onions and two pounds of potatoes thinly. Wash them well. Put them wet into the bag with the meat in layers. Then add about half a pint of water. Put the bag on the grid. Cook slowly for two hours (275° Fahr.). Dish up on a hot dish, and stir round well.
Chicken, Game, Etc., on Spatchcock.
Split the chicken down the middle. Well open. Pass two skewers longways to prevent the chicken from curling. Take and break one very fresh egg. Beat well. Add to it a little salt and black pepper, one ounce of melted butter, one teaspoonful of Worcester or other sauce, and one teaspoonful of mixed mustard. Mix together. With a brush glaze the whole chicken with the mixture. Then place the breadcrumbs all round. Butter the bag well all over the inside. Place chicken in it. Seal up, and place on the grid. Be very careful not to tear the bag with the skewers. Allow thirty-five to forty minutes in a hot oven (350° Fahr.).
Salmi de Caneton.
Take a cold roast duck and joint it neatly. Place the carcase, giblets, bones, etc., in a clean, enameled iron stewpan; add to them a couple of sage leaves or a little powdered sage, a large onion stuck with a clove, a pinch of powdered sweet herbs, and half a pint of stock. Bring to the boil, skim carefully, and then draw the pan to the side of the fire and simmer very slowly until the goodness is fairly extracted. Then strain through a hair sieve into a clean saucepan, place on the fire, and reduce about one-third. Add salt and pepper to taste, the peel from half a dozen French olives, and half a glass of port.
Meanwhile grease a bag thickly, place in it the joints of the duck, and cook for ten minutes in 350° Fahr.
Remove the bag from the oven and pour the gravy in. Close the bag and make it very hot for ten minutes.
Then dish up on a hot salmi dish and serve, garnished with fried croutons and accompanied by chipped or straw potatoes.
Blackcock, ptarmigan, or, indeed, any kind of game may also be rechauffed after this recipe.
COLD MEAT COOKERY.
Cannelon a la Royale.
Records on this page
Barley with Chops and OnionsEconomical StewChicken, Game, Etc., on SpatchcockSalmi de CanetonCannelon a la Royale