Kettner's book of the table : a manual of cookery : practical, theoretical, historical.

  • Dallas, E. S. (Eneas Sweetland), 1828-1879.
Date:
1877
Catalogue details

Licence: Public Domain Mark

Credit: Kettner's book of the table : a manual of cookery : practical, theoretical, historical. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    him from the spit, he is practically protected by his lone- liness. There is not enough of him to make it worth any one’s while to put him on a dish. Roe.—The roe of the sturgeon—caviare, the roe of the grey mullet—botargo, and the dried and smoked roe of the cod, are prepared delicacies which belong to the shops. These too are all hard roes. It is with the soft roes—the milt, the laitance—that the cook has to do. Ragout of Soft Roes.—A favourite relish of the French kitchen. See Relish No. 8. Erasmus’ Soup.—The great scholar had a taste, and his name is given to a soup in which the soft roes figure. Take ten soft roes of the herring, and cook them for ten minutes in water, salt, and a little vinegar. Then pass them into salt and water for a time, to get rid of the vinegar taste. Drain them, cut them in two, and heat them up in a sufficient quantity of clear broth or double broth, either with a quart of young peas or with crusts of bread and a spoonful of blanched and chopped fennel. Roe Toast.—Slices of buttered toast with the soft roes of fresh bloaters arranged upon them. Roley Poley, or Rolled Jam Pudding.—Roll ou t some puff paste (No. 4) about a quarter of an inch, thick, spread it with jam, roll, it up, tie it loosely in, a cloth, and boil it. Roman Cookery is a warning. The ridicule which it now excites is a tribute to the more simple taste and delicate manipulation of modern times. Mines of wealth were spent upon it; infinite pains were wasted upon it ; the uttermost parts of the earth were ransacked ; five hundred peacocks were killed, to make with their brains a single dish—and to what result ? Any Picardy kitchen- maid will turn out a better dinner for a few francs.