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

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

404                                  FOREIGN DISHES.
beaten yolks of eggs. Pour into a deep china dish and set in the oven for 1-2 hour, then sift powdered sugar thickly over the top, and brown the above with a salamander or hot shovel. Serve up hot.
Note—This pudding may be made with ground rice or flour.
D'Almoy's.—A Turkish dish.—Take equal quantities of cool, dressed veal minced very fine, fat and crumbs of bread, and season it well; add chopped onions, parsley, salt and cayenne pepper; wet it with 1 or 2 eggs, according to the quantity, adding, if necessary, a little cold melted butter; make the mixture into balls or egg-shapes and roll them in as much boiled rice as they will take around them ; stew them for 1 1-4 hours in good gravy well seasoned, and serve them up.
Italian Cheese, (sweet)—1 1-2 pints of rich sweet cream, 2 lem­ons and the rind ; a pint of sweet milk, a few pounded almonds and sugar to sweeten it. Melt for ten minutes; put all into a deep sieve with a muslin under it. to drain.
Fish to Fry.—Roll in corn meal the pieces of fish, then put into boiling olive oil and fry a nice brown.
Salad to Eat with the Fried Fish.—Chop some parsley very fine, the yolks of hard-boiled eggs, salad oil, some lime or lemon juice or white vinegar ; mix till of the consistency of cream. Cab­bage, lettuce, cress or chickory may also be used.
Eggs.—Boil 4 eggs 10 minutes and 1 egg 5 minutes; take the yolk of the latter, mix with salt, pepper, a tablespoonful of salad oil, and 1 dessert spoonful of white vinegar; cut the hard eggs into slices and serve hot with the above sauce poured over them.
N. B. Some prefer melted butter with pepper and salt as a sauce.
How to Cook Maccaroni—the dressing for it.—Select a piece of beef as for a fine round roast, dress it with pepper and salt (and in­sert a few pieces of garlic in fat, if not objectionable), then put some lard in a pan and place the roast in in it over a slow fire ; stir it oc­casionally until slightly brown on all sides—do not allow the pan to get dry—then put in some fine cut onions, and when they are well done pour in 1-2 tumbler of claret. When the claret is con­sumed put in 2 or 3 nice smooth-skinned tomatoes with skins taken off, and cut in slices, und when they are fully cooked pour in hot water enough to cover the meat; then leave all to cook until well done.
N. B. The gravy produced in this manner forms the dressing for the maccaroni.
The Maccaroni.—While the above is being done take 1 lb. of