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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    and as a very good dish for a change. Bnnjal fritters. _ , J 6 , . . , . , 6 . Parboil some young brinjals in salt and water, let them get cold, and slice them in longitudinal pieces of a convenient size and thickness for fritters—two inches long, and a quarter of an inch thick. Pick out the seeds. Prepare the hatter I have previously described, dipping the pieces of brinjal in it, and frying them a crisp golden yellow in abundance of fat. Drain them quite dry, dust a little salt over them, and serve them with “dutch sauce” (q. v. page 88). 6.—Mix together in a bowl two ounces of chopped candied peel, four ounces of suet finely minced, dingF Watkn' 3 pud' four ounces fine white crumbs, one table-spoonful of flour, three ounces of sugar, two ounces of apricot jam, a liqueur glass of cura^a, one dessert-spoonful of milk, and four fresh eggs.—When thoroughly mixed, put the ingredients into a buttered mould, and steam for three hours. Apricot sauce should accompany the pudding, made as follows :—Put half a pot of apricot jam into a sauce-pan with half a pint of water, and a glass of brown sherry or Madeira ; boil together, stirring well, then strain, and serve, Maccaroni an gratin- Many fail to hit off this homely dish as nicely as they could wish. The following is a simple recipe:— Take two ounces of maccaroni, throw it into boiling water, with a salt-spoonful of salt, and a pinch of pepper, boil, and as soon as tender, drain it well; put into a sauce- pan one ounce of butter, mix it well with one table-spoon- ful of flour, moisten with four table-spoonfuls of gravy (saved from the soup gravy) and a coffee-cupful of cream,