Volume 1

Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish.

  • Mellish, Katharine.
Date:
[1901]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish. 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.

    32/610 (page 14)
    See that it is quite free from the pan everywhere, then turn out instantly on to a warm dish. Do not let the dish be too hot so that the omelette has a further cooking. An omelette should be quickly made and quickly eaten. If it is allowed to wait it becomes hard and leathery. An excellent reason why omelettes should not be overcooked is, that when they are soft and creamy in the centre they can wait for a few minutes with less injury than if they are very fully cooked. Let it be noted that the eggs used in making omelettes should not be beaten until the last moment Garnish with a little fresh parsley. Chicken Croquettes. y2 lb. of cooked chicken. Pepper. Salt. 1 oz. of butter. 1 oz. of flour. 1 ]/2 gills of milk. 2 eggs. Bread-crumbs. Average cost, is. 6d. Free the meat from all skin and gristle. Mince it finely. If a slice of ham or tongue can be added and minced with it, so much the better. Season well with pepper and salt and the smallest pinch of powdered mace or a very small grate of nutmeg. Melt one ounce of butter in a saucepan, mix with it one ounce of flour, and fry together without browning them. Add one and a half gills of milk gradually, and stir till it all boils. Put in the mince, and when the ingredients are thoroughly mixed remove from the fire, and then stir in the yolk of an egg. Turn the preparation out on to a dish, and leave till cold. To form the croquettes, flour your hands slightly, take a tablespoonful of the mixture, roll it in flour, only using just enough to prevent it sticking. Form into the shape of a pear.