The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren.
- Wren, Jenny, active 1891
- Date:
- [1891]
Licence: Public Domain Mark
Credit: The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren. 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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![4° Pressed Pig’s ls a nice> tasty, country luncheon dish. Cheek. i rocure a good healthy swine’s head, which split , throuSh the middle, take out the brains trim down or remove the ears entirely. Steep the two halves n Se^Y°nUinS Pjfntr°.fsalt. fOTte hours or so; tnen boil till the bones can be easily removed, chop up the meat while warm, seasoning to taste with salt, pepper and such other condiments as may be desired. Press the whole in a mould with a heavy weight. Slice and serve as required It boded6 Pt m a P‘ 6 madG With the llcluor in which it was Ahm.tr ■ ex^ellent way of cooking some meats is to About Ciancs.chess them as what are called “Curries” that is , ,, m other words, to stew them and flavour them with a composition which is known as “Curry powder” and wiich may be bought in small quantities from respectable drug- gists or grocers. Any kind of meat may be curried, but gene- ra y fowls and rabbits should be used for this purpose; both mutton and beef may, however, be curried with great success Curry might appear oftener at the dinner tables of our mechanics than it does at present. It is an excellent winter dish. There is a great deal of nonsense, in my opinion, in some of the receipts which are given for curry, and the adding of cream and milk to the dish does not, / think, improve it. Calf’s Head Cu]'[y the flesh of a calfs head taken off in cutlets Curried. in , usual waJ’> flavouring it with apples and mushrooms to taste. Pile up the boiled rice in the centre of the dish, and arrange the curry around it; in the nee make a well to contain the brains of the calf stewed with bread crumbs and mixed up with plenty of seasoning. Curryinv a first of a^» Place two or three ounces of butter, FozuL Wlta a sPoonful of flour, in a stewpan, to melt and brown over a slow fire. Whilst the butter is browning I throw in a couple of pretty sizeable onions, shred in minute fiagments, as also a tablespoonful of chutney or apple sauce; then I place the fowl in the pan, skinned, and “jointed,” and let the whole stew together for a little time, say a quarter of an hour, over a slow fire, so as to brown them nicely. I next add what is to form the gravy, which may be water, but if](https://iiif.wellcomecollection.org/image/b21532047_0046.jp2/full/800%2C/0/default.jpg)
