Enquire within upon everything.

  • Robert Kemp Philp
Date:
1863
Catalogue details

Licence: Public Domain Mark

Credit: Enquire within upon everything. 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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    rump, powder them with pepper and salt, broil them nicely brown, and lay them on or round your pulled chicken. Three table-spoonfuls of good cream, or the yolks of as many eggs, will be a great improvement to it. 2981. TO DRESS COLD TURKEY, GOOSE, FOWL, DUCK, PIGEON, OR RABBIT.—Cut them in quarters, beat up an egg or two (according to the quantity you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and cover the fowl, &c., with this batter : broil them, or put them in a Dutch- oven, or have ready some dripping hot in a pan, in which fry them a light brown colour; thicken a little gravy with some flour, put a large spoonful of catchup to it, lay the fry in a dish, and pour the sauce round it; garnish with slices of lemon and toasted bread. 2982. HASHED POULTRY, GAME, OR RABBIT.—Cut them into joints, put the trimmings into a stew-pan with a quart of the broth they were boiled in, and a large onion cut in four ; let it boil half an hour : strain it through a sieve : then put two table-spoonfuls of flour in a basin, and mix it well by de- gress with the hot broth; set it on the fire to boil up, then strain it through a fine sieve ; wash out the stew-pan, lay the poultry in it, and pour the gravy on it (through a sieve); set it by the side of the fire to simmer very gently (it must not doil) for fifteen minutes; five minutes before you serve it up, cut the stuffing in slices, and put it in to warm, then take it out, and lay it round the edge of the dish, and put the poultry in the middle; carefully skim the fat off the gravy, then shake it round well in the stew-pan, and pour it to the hash. You may garnish the dish with bread sippets lightly toasted. 2983. ANY KIND OP CURRY.— Cut a good fowl up, skin it or not as you please, fry it nicely brown—slice two or three onions, and fry them; put the fried fowl and onions into a stew- pan with a table-spoonful of curry-pow- der—cover it with water or veal gravy —one clove of garlic ; let it stew slow for one hour, or till very tender; have ready, mixed in two or three spoonsful of good cream, one tea-spoonful of flour,, two ounces of butter, juice of a lemon, some salt; after the cream is in, it must only have one boil up, not to stew. Any spice may be added if the curry powder is not highly seasoned. With chicken, rabbit, or fish, observe the same rule. 2984. Curry is made also with’sweet* breads—breast of veal—veal cutlets— lamb—mutton or pork chops—lobster —^turbot—soles—eels—oysters, &c,— (See 234). Any kind of white meat is fit for a curry. 2985. A FRIAR’S OMELETTE.— Boil a dozen apples, as for sauce; stir in a quarter of a pound of butter, and the same of white sugar; when cold, add four eggs, well beaten ; put it into a baking dish thickly strewed over with crumbs of bread, so as to stick to the bottom and sides; then put in the apple mixture; strew crumbs of bread over the top; when baked, turn it out and grate loaf-sugar over it. 2986. Ordinary Omelette. — Take four eggs, beat the yolks and whites together with a table-spoonful of milk, a little salt and pepper; put two ounces of butter into a frying pan to boil, and let it remain until it begins to brown; pour the batter into it, and let it remain quiet for a minute; turn up the edges of tha omelette gently from the bottom of the pan with a fork; shake it, to keep it from burning at the bottom, and fry it till of a bright brown. It will not take more than five minutes frying. 2987. Miss Acton’s Observations ON Omelettes, Pancakes, Fritters, &c. —There is no difficulty in making good omelettes, pancakes, or fritters; and, as they may be expeditiously prepared and served, they are often a very con- venient resource when, on short notice, an addition is required to a dinner. The eggs for all of them should be well and lightly whisked; the lard for frying batter should be extremely pure in