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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    &c., put the neatest pieces of the hare on one side for eventual serving with the soup, and set them in the baiti- marie-pan to keep warm. Next return the liquor in which the hare was cooked to the stew-pan, set it on the fire, and let it throw up all grease, &c., in the form of scum, which skim off carefully. Now take a small sauce-pan, and mix therein the blood you saved, and some of the soup from the stew-pan : thoroughly amalgamate these (in the bain- marie), and add the mixture, slowly through the pointed tin strainer, to the gradually re-heating soup. Let it come nearly to the boil, and then serve it over the pieces of hare you preserved. This is Gouffe’s receipt simplified. There are other ways of making hare soup especially that called potage a la puree de lievre, which are always popular. The puree is of course assisted with pounded meat, red currant jelly, lime juice, and plenty of portwine. 2. —Divide three nice whitings in fillets. Dip them in batter (according to my old receipt) and sa^uc'e^ wllit*U”S sliarp fry them a crisp golden yellow in a bath of boiling fat. Drain them and serve with the following sauce in a boat,—Fry a Bombay onion finely minced, with one clove of garlic also minced, in butter at the bottom of a sauce-pan ; when turning brown, put in a table-spoonful of chopped parsley, a tea-spoonful of sugar, a coffee-cupful of vinegar, and a pint of beef gravy. A tea-spoonful of red currant jelly may next be stirred in. and a table-spoonful of mushroom ketchup. As soon as the mixture becomes nicely flavoured, and the juices of the various ingredients appear to be extracted, strain off the sauce. Now cut up a table-spoonful of minced corni- chons, add the mince to the strained gravy, heat it up to concert pitch, and send it round, with your fried fish in a boat. 3. —Proceed with a nice sized chicken or small fowl