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

onions, ginger, and garlic—say four

teaspoonfuls of the first to three of the second and two of the last.

Mix on a large board pepper, salt, and flour, with which dredge the

chops thoroughly, and fry quickly in boiling ghee or lard, taking care

in turning over and removing the chops not to use a fork or anything

likely to occasion any wound to the chops, which should be held by the

bones with a pair of pincers. Serve up hot immediately they have

become of a good rich brown colour.

 

133.—Mutton Stew

 

Cut up a breast of mutton in the usual way for a stew; wash and dry

the meat. Take of the juice of onions one tablespoonful, of ginger

half a tablespoonful, and of garlic a quarter of a tablespoonful; mix

with the meat, add pepper and salt, and allow to stand for any time

from one to four hours.

 

Fry in a large stewpan two tablespoonfuls of ghee or lard, and when on

the boil fry to a nice brown all the meat only; afterwards pour in the

liquor in which the meat has been steeped, and allow to simmer for

fifteen or twenty minutes; thicken some stock with a teaspoonful of

flour, and add it to the stew; allow to simmer until the meat is

perfectly tender.

 

If vegetables be required (the addition of which, however, is not

considered any improvement), the original gravy, before adding the

stock, must be removed and set aside.

 

Let the vegetables, consisting of, say, potatoes, carrots, turnips,

and cut-up and sliced cabbage, after being cleaned, remain for an hour

or two in cold water; lay them over the meat, and pour in hot stock

sufficient to cover the whole of the meat and vegetables, and allow to

simmer over a brisk coal fire until quite tender; then pour into the

pot the original gravy which had been removed, and serve up hot.

 

Or, instead of the vegetables named above, take only twenty-five or

thirty tomatoes, in which case the stock should be lessened, as the

tomatoes produce a large amount of liquid, and do not require as much

boiling as the harder vegetables.

 

134.—Mutton Brains and Love Apples

 

Take six brains, sixteen to twenty large tomatoes, two chittacks or

four ounces of butter, and eight biscuits. Wash the brains well;

clean, boil, and halve, or cut each into three pieces; thoroughly

butter the dish which will be put on the table; dredge it well with

finely-powdered biscuit; lay in the brains; cut the tomatoes, and lay

them in the dish between the brains, the cut ends upwards; add a small

cupful of good stock, and, after sprinkling a sufficient quantity of

pepper and salt as a seasoning, dredge thickly over with the ground

biscuit-powder, and bake of a rich brown. Serve up hot.

 

135.—Kid Roasted Whole

 

Bespeak from a butcher a whole kid, with its head on.

 

Prepare a stuffing as per recipe No. 323 or 325, and after cleaning

the kid, stuff into it the stuffing; break the joints of the legs, and

fold and truss them like a pig; then put it up to roast, basting it

the whole time with beef suet melted down, to which add hot water and

salt. Serve up in a sitting posture like a pig, and with a lime in the

mouth.

 

136.—Potato Pie

 

Boil and mash down some potatoes, with pepper, salt, milk, and butter;

line a pie-dish a quarter of an inch thick with the mash; arrange in

it a nicely-browned mutton, beef, or chicken stew, cover it over with

a thick coat of the mashed potatoes, and bake for a quarter of an

hour.

 

137.—Minced Veal Potato Pie

 

Make a good rich veal mince, mixed with a little ham, and some sippets

of bread-crumb cut into small squares, diamonds, &c., and fried in

butter; line the pie-dish with mashed potatoes as above directed; fill

into it the veal mince, with plenty of gravy; arrange the sippets,

cover over with a thick crust of the mashed potatoes, and bake for a

quarter of an hour.

 

138.—Beef Steak and Pigeon Pie

 

This should consist of a slice of good steak, two pounds of beef, one

chittack or two ounces of ghee, a teaspoonful of salt, two fresh

limes, four young pigeons, twelve oysters, twelve curry onions cut

lengthways into fine slices, a teaspoonful of ground pepper, some

sweet herbs, and a dessertspoonful of flour.

 

Cut up the steak into pieces three inches long, and two inches or two

and a half wide, by half an inch thick. Cut and divide each pigeon

into four pieces; put up two pounds of beef with sufficient water to

make a good strong gravy, throwing in all the scraggy parts and other

rejections of the steak and pigeons. Warm the ghee, and fry in it the

sliced onions; throw in, well dredged with the flour, the steaks and

pigeons, and after frying a while add the pepper, salt, soup herbs,

and some of the rind of the limes, and about half the beef gravy. Set

the whole on a slow fire, and simmer until the meat is tender; allow

to cool; then add the oysters and the remaining gravy, with the juice

of two limes; put into a dish lined with pastry, cover over the whole

with a pastry crust, and bake.

 

139.—Veal Pie

 

Cut a leg of veal into small pieces, or a breast into chops, and

parboil in water enough to fill the pie-dish. When about half stewed

take the veal out; season the gravy with pepper, salt, a little mace,

and a little bacon; dredge in a little flour; line the sides of the

dish with a piecrust; arrange the meat, pour in the gravy, cover it

with a piecrust, and bake it for an hour.

 

140.—Macaroni Pie

 

Take half a pound of macaroni (recipe No. 218); boil and throw away

the first water; then boil it again in some milk, and remove when it

is quite tender. Prepare a strong gravy or soup with two pounds of

beef, well seasoned with ground white pepper, salt, and soup herbs.

 

Bruise into fine powder two ounces of some good English cheese; take a

dessertspoonful of very dry mustard, half a teaspoonful of very finely

powdered white pepper, about two teaspoonfuls of salt, and two

chittacks or four ounces of butter. Pound very fine a couple of crisp

biscuits.

 

Pour over the boiled macaroni sufficient beef gravy or stock to

entirely cover it; then put in all the pepper, salt, and mustard, but

only half the ground cheese. Set it to simmer over a slow fire until

the gravy begins to dry, and the macaroni acquires some consistency.

Then with three ounces of butter (free of water) butter well the

baking-dish; pour into it the macaroni; mix the remaining ground

cheese with the powered biscuit, and strew it over the pie; cut into

small pieces the remaining ounce of butter, and throw that also over

the pie; then put the dish into an oven, and bake to a fine light but

rich brown colour. Ten to fifteen minutes’ baking will be sufficient.

 

141.—Alderman’s Mock Turtle Pie

 

Make an extra rich hash of a calf’s head, cutting the pieces from the

cheeks two and a half to three inches long, and one and three-quarters

to two inches wide. Slice the tongue, and cut into large-sized shapes.

Prepare brain cakes, and plenty of forcemeat and egg balls as per

recipes Nos. 289 to 295.

 

Make an extra strong stock with eight calves’ feet; season it highly

with soup herbs, salt, and plenty of ground black pepper; simmer until

the meat begins to drop away from the bones; strain through a coarse

sieve, in order to get a very thick stock, passing as much of the

dissolved meat through as possible.

 

Line a deep pie-dish with a thick and rich pie-pastry, and arrange in

it the hash, egg and meat balls, and brain cakes, with some twenty or

thirty green leaves of spinach, cut up to about the size and shape of

the meat. Pour over the whole as much stock as will fill the dish,

cover over with pastry, and bake.

 

142.—Sauce for Alderman’s Mock Turtle Pie

 

Mix with some of the stock the contents of a canister of oysters well

bruised, the pulp of sixteen or twenty prunes, a blade of mace, some

nutmeg and cloves, a wineglassful of port wine, and a tablespoonful of

Worcestershire sauce; allow to simmer for ten minutes, and add it to

the ready-baked pie before it is put on the table.

 

143.—Friar Tuck’s Mock Venison Pastry Pie

 

Take the chop ends of two large fat breasts of mutton; remove the

bones, and after the meat has been washed, cleaned, and dried, lard

well with narrow slips of lean bacon and corned tongue; then cut it up

into twelve well-shaped chops nicely trimmed; steep them in the juice

of onions, ginger, and garlic in the proportion of one tablespoonful

of the former to a dessertspoonful of the latter, and half a

teaspoonful of the last.

 

Make a strong broth or stock of the other side of the mutton, and all

the rejections of bones, &c.; season it well with pepper, salt, and

soup herbs; remove the scum and cut away all the fat; then strain

through a sieve, rejecting all the fat, but passing through some of

the lean; allow it to simmer until it thickens, then add to it two

blades of mace, half a dozen allspice, and as many small sticks of

cinnamon.

 

Line a deep metal pie-dish with the pastry piecrust as per recipe No.

200, reserving sufficient for the upper crust. Prepare a sausage roll,

say six inches long, and two inches and a quarter thick, of minced

veal and udder, using the ordinary piecrust pastry to inclose it in;

then slice it into twelve equal slices of the thickness of half an

inch.

 

Remove the twelve chops out of the onion, garlic, and ginger juice;

dredge them well with finely-sifted flour mixed with pepper and salt;

heat in a large deep frying-pan four tablespoonfuls of lard; fry the

chops of a light brown colour, and remove them carefully; then dredge

with flour and slightly brown the twelve slices of sausage, six of

which lay at the bottom of the pie-dish; lay over them six of the

mutton chops; over the mutton chops place another layer of the sliced

sausage roll, and over that the remaining six chops; pour in as much

of the stock or gravy as will fill the pie-dish, cover it over with a

layer of the pastry as per recipe No. 200, and bake carefully.

 

144.—Sauce for Friar Tuck’s Mock Venison Pastry Pie

 

Put some of the stock or gravy into the pan in which the chops and

sliced sausages had been browned; add two tablespoonfuls of bruised

and powdered oysters, and simmer from ten to fifteen minutes. Serve

hot, on the pie being cut, adding at the last moment a wineglassful of

port wine and one tablespoonful of lime-juice.

 

Make a hole in the centre of the pie through the crusts, and pour in

the sauce with the help of a lipped sauce-boat.

 

145.—Leg of Mutton Dumpling

 

Prepare a good piecrust with one seer and a quarter of soojee, half a

seer of flour, and half a seer of suet, as per recipe No. 199.

 

Clean and trim the leg, cutting away the end of the knuckle-bone, and

any other projections likely to injure the dumpling. Sprinkle it well

with ground pepper and some salt, and confine it securely in the

pastry, closing all joinings with the aid of a