|
Classic
Cook Books
< last page | next page >
page 37
Another mode.--One cupful of sour cream and one cupful of sour milk, three eggs,
well beaten, whites and yolks separately; one teaspoonful of salt, one level
teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to
make a very stiff batter. To be dropped by spoonfuls into the broth and boiled
twenty minutes, or until no raw dough shows on the outside.
SUET DUMPLINGS FOR SOUP.
Three cups of sifted flour in which three teaspoonfuls of baking powder have
been sifted; one cup of finely chopped suet, well rubbed into the flour, with a
teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as
biscuit. Make into small balls as large as peaches, well floured. Drop into the
soup three-quarters of an hour before being served. This requires steady
boiling, being closely covered, and the cover not to be removed until taken up
to serve. A very good form of pot-pie.
SOYER'S RECIPE FOR FORCE MEATS.
Take 1 1/2 lbs. of lean veal from the fillet, and cut it in long thin slices;
scrape with a knife till nothing but the fibre remains; put it in a mortar,
pound it 10 minutes, or until in a purée; pass it through a wire sieve (use the
remainder in stock); then take 1 lb. of good fresh beef suet, which skin, shred,
and chop very fine; put it in a mortar and pound it; then add 6 oz. of panada
(that is, bread soaked in milk, and boiled till nearly dry) with the suet; pound
them well together, and add the veal; season with 1 teaspoonful of salt, 1/4
teaspoonful of pepper, 1/2 that of nutmeg; work all well together; then add 4
eggs by degrees, continually pounding the contents of the mortar. When well
mixed, take a small piece in a spoon, and poach it in some boiling water; and if
it is delicate, firm, and of a good flavor, it is ready for use.
CROUTONS FOR SOUP.
In a frying pan have the depth of an inch of boiling fat; also have prepared
slices of stale bread, cut up into little half-inch squares; drop into the
frying pan enough of these bits of bread to cover the surface of the fat. When
browned, remove with a skimmer and drain; add to the hot soup and serve.
Some prefer them prepared in this manner:
Take very thin slices of bread, butter them well; cut them up into little
squares three fourths of an inch thick, place them in a baking pan, buttered
side up, and brown in a quick oven.
< last page | next page >
Classic
Cook Books
|
