The Indian Cookery Book by - (best biographies to read .TXT) 📖

lay the icing over the top with a

brush or feather, and then return them to the oven to harden, but take

care that they do not become brown.

 

274.—Raspberry Iced Cream

 

Mix a tablespoonful of pounded loaf sugar, two tablespoonfuls of

raspberry jelly or jam, and a little cochineal to heighten the colour,

with the juice of a large lemon; strain, and put into the

freezing-pot; cover it closely and place it in a bucket which has a

small hole near the bottom, and a spigot to let the water run off,

with plenty of ice broken small, and mixed with three or four handfuls

of coarse salt; press the ice closely round the freezing-pot, turn it

round and round for about ten minutes, take off the cover, and remove

with a spoon the frozen cream to the centre; cover it again, and turn

it till all be equally iced. Serve it in china ice-pails in block, or

put it into moulds, cover them securely, and replace them in the

bucket, with ice and salt as before, for an hour or more; dip the

moulds into cold water before turning out, and serve immediately.

Water ices are made in this way, substituting water for cream.

 

275.—Apricot Iced Cream

 

Mix a tablespoonful of pounded loaf sugar with two of apricot jam, the

juice of a lemon, and half an ounce of blanched bitter almonds pounded

with a little rose-water; add a pint of cream, stir all well together

before putting it into the freezing-pot, and freeze it as directed

above.

 

276.—Mille Fruit Iced Cream

 

Strain the juice of three lemons, and grate the peel of one; mince

finely a dessertspoonful each of orange marmalade, dried cherries, and

preserved angelica; add to these half a pint of syrup, and mix the

whole with a pint and a half of cream, or a pint of water, and then

drop in here and there a few drops of the prepared cochineal. Put it

into a mould, and freeze as above directed.

 

277.—Orange-water Iced

 

Mix with a pint of water the strained juice of three oranges and one

lemon, also the grated peel of one orange; sweeten it well with syrup,

and freeze it.

 

278.—Juice of Fruit Iced

 

Press through a sieve the juice of a pint of currants or raspberries,

or other fruit preserved for tarts; add to it four or five ounces of

pounded loaf sugar, a little lemon-juice, and a pint of cream. It may

be whisked previous to freezing, and a mixture of the juice in which

the fruit was preserved may be used.

 

279.—Orange Iced Cream

 

Boil down a seer and a half of milk to half the quantity with some

isinglass and a quarter of a seer or half a pound of sugar; strain

through a sieve, and when perfectly cool add the juice of twelve

oranges. Mix well, put into freezing-pots with two seers or four

pounds of raw rice and some salt, and freeze as above.

 

280.—Bael Sherbet

 

Take a perfectly ripe sweet bael, and scoop out the whole contents

into a bowl; make a paste of it with a little water; then add sugar to

taste, and as much water as will bring it to the consistency of good

honey; then pass it through a fine sieve, leaving all the fibres and

seeds behind; it is a most delicious drink, and if taken early in the

morning in rather a liquid state—say of the consistency of

porter—serves as a most effective aperient in a natural and healthy

form; but if taken of the consistency of thick pea or potato soup, it

has a directly contrary effect, and as such is invaluable in all cases

of relaxed bowels.

 

281.—Mallie, or Cream as prepared by the Natives

 

Boil down over a slow fire milk to less than half its original

quantity, and when cold it will be of the strength and consistency of

a well-made blanc mange.

 

N.B.—The best Indian sweetmeats are made of mallie.

 

282.—Tyre or Dhye

 

Warm some milk without boiling it; stir into it a little stale butter

about the size of a large pea; put the vessel in a warm place well

covered over, and in the course of eight or ten hours the tyre will be

ready.

 

283.—Yeast

 

Boil one pound of good flour, a quarter of a pound of brown sugar, and

a little salt in two gallons of water for one hour; when milk-warm,

bottle it close; it will be fit to use in twenty-four hours. One pint

of this will make eighteen pounds of bread.

 

284.—Another Way

 

Take two pounds of soojee or flour, a quarter of a pound of brown

sugar or suckur, and half a drachm of hops. Dry the hops in the sun,

and then reduce them to fine powder, by pounding in a mortar. Mix the

soojee or flour and powdered hops with a little water, just sufficient

to make a stiff dough; then add the sugar and knead all well together.

Roll the leaven into a ball, wrap it lightly in a clean cloth, then in

a blanket, and put it away for three days, when it will be ready for

use.

 

N.B.—If worked up or kneaded once daily during the three days, the

fermentation will be more perfect.

 

The above quantity will be sufficient for twenty-five pounds weight of

bread.

 

GARNISHES, SAUCES, STUFFINGS, ETC.,

FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC.

 

285.—Casserole of Potatoes

 

Peel and boil some good mealy potatoes, pound them, and mix with them

some butter, cream, and a little salt; put them about an inch and a

half high upon a dish, and leave an opening in the centre; bake it of

a light brown colour, and take out as much more from the centre as

will admit of a ragout, fricassee cutlet, or macaroni being put in.

 

286.—Rissoles or Croquets

 

Mince very finely some cold roast meat or fowl and a small bit of

bacon; season it with grated nutmeg and salt; moisten it with cream,

and make it up into good-sized balls; dip them into yolks of eggs

beaten up, and then into finely-grated bread. Bake them in an oven, or

fry of a light brown colour. Before serving, drain them before a fire

on the back of a sieve. Garnish with fried parsley.

 

287.—Fricandellans

 

Mince about two pounds of tender lean beef and three-quarters of a

pound of fresh suet; then pound till it is as smooth as a paste, and

carefully pick out all the threads and sinews; add four well-beaten

eggs, half a pint of rich cream, and as much grated and sifted bread

as will make it sufficiently consistent to form into rolls resembling

corks; and season with salt and pepper. Boil the corks in some good

stock, or in boiling water, or fry them.

 

288.—Forcemeat

 

Mince very finely the following ingredients:—Three ounces of fresh

beef suet, one of fat bacon, three of raw or dressed veal, two of

grated bread, a little grated lemon-eel, nutmeg, pepper, salt, and

finely-minced parsley; mix all well together, and bind with the beaten

yolks of eggs; make it into croquets or balls, the size of large

nutmegs, and fry them in ghee or clarified beef dripping, or use it

for stuffing.

 

289.—Forcemeat balls

 

May be made of pounded veal or mutton, minced beef suet or fat of

veal, taking an equal quantity of meat, suet, and grated bread-crumbs;

add a bit of fat bacon chopped, season with salt, pepper, and grated

nutmeg, and mix all well together with the beaten yolk of an egg.

 

290.—Another Way

 

To half a pound of beef or veal add half a pound of udder; mince and

pound to a pulp in a mortar; remove all gristle and parts not pulped,

and mix with it the finely-grated crumbs of a slice of stale bread,

and a tablespoonful of finely-chopped parsley; soften down the whole

with some milk or gravy, then add a teaspoonful of finely-pounded

pepper and a teaspoonful of salt; rub down the whole well together,

and add the whites and yolks of two raw eggs, well beaten up; make

into balls. If for soup, the size of the balls should be that of small

nutmegs; if to garnish made dishes, make them into the size of large

walnuts or of ordinary croquets or rissoles.

 

291.—Forcemeat Onions

 

Peel four or five large onions, scoop out the inside, fill them with

forcemeat, and roast them in an oven.

 

They may be served with roast turkey or fowl.

 

292.—Forcemeat for Fish

 

Pick from the bones the meat of a large beckty, hilsa, or any sort of

white fish; mince it finely, and add the same proportions of minced

suet and grated bread, a few chopped oysters, and some boiled parsley

chopped; season with a little pounded onion, cayenne pepper, salt,

nutmeg, and lemon-peel; mix all well together, and bind it with the

well-beaten yolks of eggs; roll it into small balls, and fry them.

 

293.—Egg Balls

 

Grind down to a powder or paste the yolks of four hard-boiled eggs;

add a teaspoonful of very finely sifted flour, some tender leaves of

parsley, finely chopped, and a little white pepper and salt; grind,

and mix all well together with the yolk of a raw egg; roll into small

balls, and boil for two or three minutes.

 

294.—Brain Cakes

 

Having previously boiled down the brains, bruise them, and add a

teaspoonful of finely-sifted flour, some grated nutmeg, pepper, and

salt, and a raw egg; then roll out like piecrust to the thickness of a

rupee, punch out cakes of the size of Spanish dollars, and fry them.

 

295.—Another Way

 

Take the brains and remove any veins, &c.; chop well with a knife, add

salt, nutmeg, and pepper, a little raw egg, and flour enough to make

them stick together; mix well, make into cakes about the size of the

top of liqueur glasses, and fry them brown on both sides.

 

296.—Sauce for Salads

 

Bruise down when quite cold the yolks of four hard-boiled eggs, and

rub into them half a teaspoonful of pepper, one of salt and one

tablespoonful of sugar, with two to three tablespoonfuls of prepared

mustard. When well rubbed together, add very gradually four

tablespoonfuls of oil, stirring it the whole while; when well mixed

add a dessertspoonful of Lee and Perrin’s Worcestershire sauce, one

tablespoonful and a half of white wine vinegar, and a dessertspoonful

of tarragon vinegar.

 

If the sauce be required thicker than usual, take either a larger

number of eggs or a teaspoonful or a dessertspoonful of corn or other

flour; put it into a cup, pour over it the quantity of vinegar

prescribed above, place the cup in a saucepan of boiling water over

the fire, and stir until the vinegar thickens to the desired

consistency; then mix it gradually into the preparation of eggs, oil,

&c.

 

297.—Sauce for Lobster Salad

 

Observe all the directions given in the foregoing recipe, adding to

the yolks of the hard-boiled eggs some of the spawn or red coral of

the lobsters and a dash of essence of anchovy. Omit the sugar, and

instead of the Worcestershire sauce substitute mushroom catsup and

Indian tapp sauce.

 

298.—Excellent Fish Sauce

 

Wash and bone two anchovies, and rub them up in a mortar with a

quarter of a pound of butter and half a teaspoonful of flour. Put

these into a small saucepan; then add to the yolks of three eggs well

beaten up, two tablespoonfuls of tarragon vinegar, a small bunch of

sweet herbs, consisting of parsley, green onions, and a bay-leaf, and