The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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FOREIGN DISHES.                                  403
called the calibash, the under calipee. Scrape the meat from the calibash, immerse the latter in tepid water, rub and wash it until the shell is entirely clean, wipe it dry, cover the inside completely with a light puff paste, take enough of the nicest part of the tur­tle (using the coarser pieces for soup) to fill the shapes, put this meat in a stew pan with a seasoning of salt, pepper, mace; or or any sweet herb used in cooking which may be preferred.' For a pound of meat take 1-4 pound of fresh butter, rub into it a dessert spoonful of flour, drop this into the stew pan, cover with cold water. Put on the lid of the stew pan and set it on the stove or a trivet before the fire, stew gently, skimming oft* all the impurities until the meat is tender; add a wineglassful of mush­room catsup, or any other preferred, the same of sherry wine ; stir all up and pour into the shell or calibash, put on an upper crust, making it large enough to fit exactly ; notch it around tastily, cut a slit in the center. Should there not be gravy enough, pour in suffi­cient boiling water to answer. Bake a light brown, send to the table on a square dish to fit as nicely as possible the shell. When well arranged this is a dish as beautiful as savory.
"Angels on Horseback."—Select a dozen large oysters, which, after removing their beards as well as the color parts, put the flesh into a plate and season with pepper and salt; blanch a piece of old bacon ; when cold cut it in thin strips, out of which again cut squares of the diameter of the oysters; take the oysters, one by one; pile them on little silver skewers , alternating each of the oysters by a little square of bacon ; give 6 oysters to each of the skewers, sprin­kle over the oysters a little bread crumbs mixed with chopped pars­ley; broil the oysters at a brisk fire, but observe for 3 minutes only ; dish the skewers, placing them on a little crouton of bread, fried in butter and kept hot.
Turkish mode of Roasting Lamb.—Put the whole lamb, after it is stuffed with currants, almonds and pistachio nut (which should be blanched and peeled), into a deep dish and covered, set it in a hole in the ground, then cover over with burning wooden coals.
Turkish Rice Pudding.—Pick and wash 1-2 pound of rice, and also the same of Zante currants, which must also be picked care­fully clean, washed through 2 waters, drained well, and then spread out to dry on a flat dish before the fire. Put the rice into a pan with 2 pints of rich milk, having dredged the currants with flour; stir them, a few at a time, into the rice and milk, then add 4 ozs. of pounded loaf sugar, on which had been rubbed off the yellow rind of a large orange or lemon, and squeeze the juice. Stir in 2 ozs. of fresh butter divided into bits. When the rice is well swollen and quite soft, take it from the fire and mix with it gradually 8 well-