ful of powdered mace and a teaspoonful of salt, with
enough fresh butter to moisten it sufficiently✪ Rice Croquettes to make
into shape. Take a small table - spoonful and form it
into a pear or eg^ shape, brush over with yolk of egg^
and roll in cracker or bread crumbs. Fry in boiling
lard. Very good croquettes may be made without the
cheese, substituting the yolks of two or three eggs, with
a little increase of butter ; or, by putting a teaspoonful
of jelly or jam in the centre, a nice dessert is furnished
in rice croquettes.
A Boned Hen.
Take an old hen and boil it in water until the bones
drop out, and chop fine ; put it back on the fire in a little
of the water in which it was boiled, with an ounce of gel-
atine previously dissolved in a little cold water; season
very highly in whatever way you like, and cook gently
for a few minutes. Turn out into a shape or mould, and
serve cold.
Welsh Rabebit, No. 1.
To make this dish well much depends upon the quality
of the cheese, which should be rich and high-flavored.
English dairy cheese, or the best American imitation of
it, will give satisfaction. Toast nicely as many slices of
light bread as you have persons at table. If your cheese
is old and dry, grate up as much as would cover the bread
generously, or if new, slice thin an equal quantity. Put
it into a skillet with a little butter, a teaspoonful of made
mustard, and a little red pepper, and stir the mixture
over hot coals until the cheese has melted. Meanwhile
chip off any hard crust or burnt particles from the toast ;
dip each piece for a minute in a pan of hot water, butter
it, and then keep it hot in a covered plate till the cheese
is ready. Line the bottom and sides of the dish in which
the rarebit is to be served with the buttered toast, pour
VLRGINIA COOKERY-BOOK, 145
on top the melted cheese ; brown, if you like, by holding
over it a hot shovel for a few seconds, and serve prompt-
ly. A plate of dry toast is usually sent in at the same
time, but separately. A nice supper-dish.
Welsh RABBerr, No. 2.
Cut a large slice of bread and an even slice of cheese.
Let the bread be the shape of the cheese, but a little
larger every way ; put a salamander in the fire or a large
poker, or the bottom of a fire-shovel heated red-hot will
do. While the iron is heating toast the bread carefully
on both sides, without making it hard or burning it ; then
toast the cheese on one side ; lay the bread in a plate ;
lay the cheese upon it with the toasted side downward ;
hold the red-hot iron over the other side to toast and
brown it ; put a little mustard on it, and send it up very
hot. Two should go together.
English Rarebit.
Cut a handsome toast of bread without crust, and
shave a good quantity of cheese very fine ; set a tin oven
before the fire, and have in readiness a glass of red port-
wine ; toast the bread carefully on both sides, then pour
the wine upon it and turn it. When it has soaked up the
wine spread the scraped cheese thickly upon it, lay it in
the oven, and place it before a good fire ; the cheese will
cook quickly and finely. Send it up hot.
Scotch Rabebit.
Cut a slice of cheese very large and handsome ; cut a
slice of bread without crust just the size of the cheese ;
toast the bread on both sides, and butter it ; then toast
the cheese on both sides, and lay it evenly upon the toast
and bread. Send it up hot, without mustard. This should
1
146 VIRGINIA VOOKERTBOOK.
be made larger than the Welsh rarebit✪ Welsh Rarebit, and sent up sin-
gly, in a plate.
PiCCADILLO. ✪ Picadillo
Page 71 · 7 recipe records on this page
Presented as published in 1884. 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
ful of powdered mace and a teaspoonful of salt, with
enough fresh butter to moisten it sufficiently to make
into shape. Take a small table - spoonful and form it
into a pear or eg^ shape, brush over with yolk of egg
and roll in cracker or bread crumbs. Fry in boiling
lard. Very good croquettes may be made without the
cheese, substituting the yolks of two or three eggs, with
a little increase of butter ; or, by putting a teaspoonful
of jelly or jam in the centre, a nice dessert is furnished
in rice croquettes.
A Boned Hen.
Take an old hen and boil it in water until the bones drop out, and chop fine ; put it back on the fire in a little of the water in which it was boiled, with an ounce of gelatine previously dissolved in a little cold water; season very highly in whatever way you like, and cook gently for a few minutes. Turn out into a shape or mould, and
serve cold.
Welsh Rarebit, No. 1.
To make this dish well much depends upon the quality of the cheese, which should be rich and high-flavored. English dairy cheese, or the best American imitation of it, will give satisfaction. Toast nicely as many slices of light bread as you have persons at table. If your cheese is old and dry, grate up as much as would cover the bread generously, or if new, slice thin an equal quantity. Put it into a skillet with a little butter, a teaspoonful of made mustard, and a little red pepper, and stir the mixture over hot coals until the cheese has melted. Meanwhile chip off any hard crust or burnt particles from the toast ; dip each piece for a minute in a pan of hot water, butter it, and then keep it hot in a covered plate till the cheese is ready. Line the bottom and sides of the dish in which the rarebit is to be served with the buttered toast, pour
on top the melted cheese ; brown, if you like, by holding over it a hot shovel for a few seconds, and serve promptly. A plate of dry toast is usually sent in at the same time, but separately. A nice supper-dish.
Welsh Rarebit, No. 2.
Cut a large slice of bread and an even slice of cheese. Let the bread be the shape of the cheese, but a little larger every way ; put a salamander in the fire or a large poker, or the bottom of a fire-shovel heated red-hot will do. While the iron is heating toast the bread carefully on both sides, without making it hard or burning it ; then toast the cheese on one side ; lay the bread in a plate ; lay the cheese upon it with the toasted side downward ; hold the red-hot iron over the other side to toast and brown it ; put a little mustard on it, and send it up very hot. Two should go together.
English Rarebit.
Cut a handsome toast of bread without crust, and shave a good quantity of cheese very fine ; set a tin oven before the fire, and have in readiness a glass of red portwine ; toast the bread carefully on both sides, then pour the wine upon it and turn it. When it has soaked up the wine spread the scraped cheese thickly upon it, lay it in the oven, and place it before a good fire ; the cheese will cook quickly and finely. Send it up hot.
Scotch Rarebit.
Cut a slice of cheese very large and handsome ; cut a slice of bread without crust just the size of the cheese ; toast the bread on both sides, and butter it ; then toast the cheese on both sides, and lay it evenly upon the toast and bread. Send it up hot, without mustard. This should
be made larger than the Welsh rarebit, and sent up singly, in a plate.
PiCCADILLO.
Records on this page
Rice CroquettesA Boned HenWelsh Rarebit, No. 1Welsh RarebitEnglish RarebitScotch RabebitPicadillo