The Indian Cookery Book, - [classic books for 11 year olds txt] 📗

when it is hot, and strew them for fifteen minutes.

 

189.—To Roast Onions

 

Roast them with the skins on in an oven, that they may brown equally.

They are eaten with cold fresh butter, pepper, and salt.

 

190.—Onions, Plain Boiled

 

Peel them, and let them lie an hour in cold water, put them on in

boiling milk and water; boil them till tender, and serve with melted

butter poured over them.

 

191.—To Boil Carrots

 

Scrape, wash, and clean them; put them on in boiling water with some

salt in it, and boil them from two to three hours. Very young carrots

will require one hour.

 

192.—Carrots, Flemish Way

 

Prepare (after boiling) in the form of dice, balls, stars, crescents,

&c., and stew with chopped parsley, young onions, salt and pepper, in

plain melted butter, or good brown gravy.

 

193.—Green Peas Stewed

 

Put a quart of good peas into a stewpan, with a lettuce and small

onion sliced small, but not any water; add a piece of butter the size

of an orange, pepper and salt to taste, and stew gently for two hours.

Beat up an egg, and stir into them (or a lump of butter will do as

well); mint should be stewed (if it can be procured) with them, and

ought to be chopped fine, and stirred in with some good gravy.

 

194.—To Boil Green Peas

 

After being shelled, wash them, drain them in a colander, put them on

in plenty of boiling water, with a teaspoonful of salt, and one of

pounded loaf sugar; boil them till they become tender, which, if

young, will be in less than half an hour; if old, they will require

more than an hour; drain them in a colander, and put them immediately

into a dish with a slice of fresh butter in it. Some people think it

an improvement to boil a small bunch of mint with the peas; it is then

minced finely, and laid in small heaps at the end or sides of the

dish. If peas are allowed to stand in the water after being boiled

they lose their colour.

 

195.—To Stew Young Peas and Lettuce

 

Wash and make perfectly clean one or two heads of cabbage lettuce,

pick off the outside leaves, and lay them for two hours in cold water

with a little salt in it; then slice them, and put them into a

saucepan, with a quart or three pints of peas, three tablespoonfuls of

gravy, a bit of butter dredged with flour, some pepper and salt, and a

teaspoonful of pounded loaf sugar. Let them stew, closely covered,

till the peas are soft.

 

196.—Peas for a Second-course Dish, a la Francais

 

Put a quart of fine green peas, together with a bit of butter the size

of a walnut, into as much warm water as will cover them, in which let

them stand for eight or ten minutes. Strain off the water, put them

into a saucepan, cover it, stir them frequently, and when a little

tender add a bunch of parsley and a young onion, nearly a

dessertspoonful of loaf sugar, and an ounce of butter mixed with a

teaspoonful of flour; keep stirring them now and then till the peas be

tender, and add, if they become too thick, a tablespoonful of hot

water. Before serving, take out the onion and bunch of parsley.

 

197.—To Steam Peas

 

Shell and close-pack the peas securely in a large quantity of

lettuce-salad leaves; put the package into a stewpan over a moderate

fire for the ordinary time required to boil peas, say half an hour,

when they will be ready.

 

198.—Vegetable Mash

 

Take boiled potatoes, cauliflower, carrots, turnips, and green peas;

mash down the potatoes with plenty of butter, pepper, and salt; mince

small the cauliflower, carrots, and turnips, and add them with the

peas to the mashed potatoes; mix them all well together, and serve up

hot.

 

PASTRY, PUDDINGS, SWEETMEATS, ETC.

 

199.—Pastry for Pies and Tarts

 

To every three ounces of flour take one ounce of soojee, two ounces of

beef suet, and a little salt; pick and clean the suet, pound it in a

mortar, and make a flat circular cake of it; make a dough of the flour

and soojee, knead it well, divide it into two equal parts, and make

them into two flat circular cakes quite as large as the suet cake;

roll the three together, placing the suet cake between the two flour

cakes; double the whole up twice, and roll it out again, when it will

be ready for use.

 

200.—Pastry for Friar Tuck’s Mock Venison Pastry Pie

 

Take of veal one pound, and of udder one pound; pick, clean, and wash

them; chop, mince, and pound them in a mortar; season with salt and

white pepper; fix the mixture with the yolk and white of an egg well

beaten up; pass it through a sieve, rejecting all that will not pass;

and form it into a flat circular cake.

 

Make a dough of two pounds and a half of flour and half a pound of

soojee; add a little salt, and knead it well; then form two cakes of

the dough; place the veal and udder cake between, and roll out the

three very carefully; double up the whole and roll it out again, when

it will be ready.

 

The pie-dish should be lined thickly with the pastry, and, although a

single layer should cover the top of the pie, the sides and edges of

the dish should be built up high with it; a double layer of the crust

is not interdicted to cover the top of the pie if it will not

interfere with raising it up.

 

201.—Custard

 

Take a seer of milk and a stick of cinnamon, and boil down to half the

quantity; add sugar to taste; beat up quickly the yolks of four eggs,

and add them gradually to the milk, stirring it continually; after a

while thicken with a tablespoonful of rice flour; take it off the

fire, and flavour with rose water, orange-flower water, or vanilla.

 

202.—Orange Custard

 

Boil very tender the rind of half an orange, and beat it in a mortar

until it is very fine; put it to a spoonful of the best brandy, the

juice of an orange, four ounces of loaf sugar, and the yolk of four

eggs; beat them altogether for ten minutes, and then pour in by

degrees a pint of boiling milk; beat them until cold; then put them in

custard-cups into a dish of hot water; let them stand till they are

set; then take them out, and stick preserved orange-peel on the top.

This forms a fine-flavoured dish, and may be served up hot or cold.

 

203.—Chocolate Custard

 

Rasp three ounces of fine Spanish chocolate, which has the vanilla

flavour; make a paste of it with the smallest possible quantity of

water; put two pints of pure milk over the fire, and let it boil; then

add powdered loaf sugar to your taste, and a little salt; meanwhile,

beat up the chocolate with some of the milk as it boils, and mix it

well; pour it into the boiling milk, which you must keep in motion;

add the yolks of eight eggs well beaten up; keep stirring in, or

rather milling the mixture, until of sufficient consistency; when cool

enough put the custards into glasses.

 

204.—Almond Custard

 

Blanch and pound, with two tablespoonfuls of orange-flower water, a

quarter of a pound of almonds; add rather more than a pint of milk,

thickened with a teaspoonful of corn-flour, and the well-beaten-up

yolks of six eggs; sweeten to taste with pounded loaf sugar, and stir

it over a slow fire till it thickens, but do not allow it to boil.

Serve up in glass custard-cups.

 

205.—Princess Royal Custard

 

Beat up in a large deep bowl the yolks of eight fresh eggs; dredge

into it while beating up a dessertspoonful of corn-flour; sweeten to

taste with the best pounded loaf sugar; add to it a quarter of a pound

of Jordan almonds well bruised in a marble mortar; pour the mixture

into a clean newly-tinned copper pan; stir into it a seer of good cold

milk; have a brisk flaming fire ready. Put the pan on the fire; never

cease stirring it, keeping the spoon as much as possible in the centre

of the pan; reduce the flame after it has boiled for fifteen minutes,

and continue to boil for a few minutes longer, until the custard is of

the consistency required.

 

206.—Rose-bloom Custard

 

This is made in every respect like the foregoing, adding some bruised

almonds, and a little rose-bloom to tint the custard. The froth of the

white of the eggs is also tinted with a few drops of the rose-bloom.

 

207.—Blanc Mange

 

Boil, till dissolved, three-fourths of an ounce of isinglass in as

much water as will cover it; when lukewarm, add to it gradually a

quart of good rich milk, with a stick of cinnamon, some lemon-peel,

and a few bitter almonds well pounded; sweeten to taste; boil for five

or six minutes, stirring it all the while; strain through muslin into

moulds, and place in a pan of cold water to congeal.

 

208.—Another Way

 

Blanch and pound with a little rose-water two ounces of sweet and six

bitter almonds; dissolve three-fourths of an ounce of isinglass in a

little water; when nearly cool, mix it into a quart of good rich milk;

mix in the almonds the peel of a small lemon and a stick of cinnamon;

sweeten to taste with good clean sugar; let it stand for two or three

hours; then put it into a pan, and let it boil for six or eight

minutes, stirring it constantly; strain through muslin, and keep

stirring it until nearly cold; then pour it into moulds.

 

209.—Rice Blanc Mange

 

Mix to a stiff smooth paste four tablespoonfuls of finely-sifted

ground rice-flour, with a little cold milk; then stir it into a quart

of boiling milk, in which had been dissolved one-eighth of an ounce of

isinglass, a stick of cinnamon, and the peel of half a small lemon;

sweeten to taste; boil it from ten to fifteen minutes, stirring it

carefully all the while; remove it from the fire, and mix into it

briskly a tablespoonful of pounded almonds, and pour it while scalding

hot into moulds previously dipped in cold water.

 

N.B.—If it be desired to tint it in streaks like marble, drop into

the mould every here and there, at the time of pouring the blanc

mange, some of the cochineal, recipe No. 268.

 

210.—Corn-flour Blanc Mange

 

The above recipe will answer, except that the quantity of corn-flour

must be in the proportion of two tablespoonfuls to every quart of

milk.

 

211.—Christmas Plum Pudding (Indian Way)

 

This pudding may be made a few days before it is required for the

table.

 

Take of cleaned and picked raisins one pound and a half, currants half

a pound, finely-grated bread-crumbs three-quarters of a pound,

finely-sliced mixed peel half a pound, finely-minced suet

three-quarters of a pound, and sugar three-quarters of a pound. Mix

all these well together with half a teaspoonful of finely-powdered

mixed spices, say cinnamon, nutmeg, and mace; then moisten the

mixture with half a pound of butter free of water, twelve eggs well

beaten, and a wineglassful of brandy, stirring it well the whole time,

that the ingredients may be thoroughly mixed.

 

Butter a large piece of cloth or napkin; dredge it well with flour;

put the mixture into it, and tie it down tightly; after boiling it

steadily for seven