Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India / by "Wyvern". 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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    set the sauce-pan on the fire, and stir vigorously till it boils, and thickens ; take it off the fire then, and let it get cool, to enable you to remove any fat that may rise, after which the puree should be pressed through a hair sieve into a bowl. When wanted, it must of course, be re-heated, and served with dice of fried bread. This soup is well worth the little trouble it requires : it is, of course, a relation of the bisque family. A coffee-cupful of boiling cream, or of milk in which the yolk of an egg has been whipped, may be added, but I think the puree is generally rich enough without that assistance. Let my up-country friends follow this recipe, using a tin of lobster, well drained, and washed : their efforts will result in “ bisque de homard.'’ In this case the coral of the lobster gives the soup a rich orange color. The Ameri- can canned lobster, prawns, and shrimps, make excellent bisques. 2.—Cut and trim three nice whitings in fillets, brush them over with egg, and bread-crumb Aumdcan way. them with SOme finelF sifted white crumbs; fry them a golden yellow in boiling fat, drain, and serve them with this sauce:—Melt a dessert-spoonful of butter in a small sauce-pan, stir in a dessert-spoonful of flour, add half a pint of warm fish gravy, let it thicken, and finish it with the juice of a lime, a little salt, a piuch of sugar, a few drops of tabasco, and a heaped up dessert-spoonful of chopped capsicums. 4- Choose a first rate neck of mutton, divide it into the neatest cutlets you can, give them a Mutton cutlets with n . .. , ,. , . .. sorrel sauce. ctust or pepper and salt, and place them en marinade for the rest of the day. For the sauce you want one Bombay onion, two handfuls of sorrel, one lettuce, and two tabic-spoonfuls of butter.