|
Classic
Cook Books
< last page | next page >
page 126
greasy, some people prefer them with less suet and eggs.
Little Eggs for Turtle.
Beat three hard yolks of eggs in a mortar, and make into a paste with the yolk
of a raw one, roll it into small balls, and throw them into boiling water for
two minutes to harden.
Browning, to colour and flavour made-dishes.
Beat to powder four ounces of double refined sugar put it into a very nice iron
frying-pan, with one ounce of fine fresh butter, mix it well over a clear fire,
and when it begins to froth, hold it up higher; when of a very fine dark brown,
pour in a small quantity of a pint of port, and the whole by very slow degrees,
stirring all the time. Put to the above half an ounce of Jamaica, and the same
of black pepper, six cloves of shalots peeled, three blades of mace bruised,
three spoonfuls of mushroom, and the same of walnut ketchup, some salt, and the
finely pared rind of a lemon; boil gently fifteen minutes, pour it into a bason
till cold, take off the scum, and bottle for use.
Casserol, or Rice Edging, for a Currie, or Fricassee.
After soaking and picking fine Carolina rice, boil it in water, and a little
salt, until tender, but not to a mash; drain, and put it round the inner edge of
the dish, to the height of two inches; smooth it with the back of a spoon, and
wash it over with yolk of egg, and put it into the oven for three or four
minutes, then serve the meat in the middle.
PART VI. PIES, PUDDINGS, AND PASTRY. SAVOURY PIES.
(Fruit Pies will be placed under the head PASTRY.)
Observations on Savoury Pies.
THERE are few articles of cookery more generally liked than relishing pies, if
properly made; and they
< last page | next page >
Classic
Cook Books
|
