Old Cookbook Recipes

[Guest guest]

These are interesting, from an early vegetarian cookbook.

 

Reform Cookery Book (4th edition):

Up-To-Date Health Cookery for the Twentieth Century. Published 1909

 

>Fillets of Mock Sole.

>

>Bring to boil 1/2 pint milk and stir in 2 ozs. ground rice or 3 ozs.

>flaked rice. Add 1 oz. butter, teaspoonful grated onion, and a pinch of

>mace. Add also three large tablespoonfuls of potato which has been put

>through a masher or sieve, mix, and let all cook for 10 to 20 minutes. As

>the mixture should be fairly stiff this can best be done in a steamer or

>double boiler. When removed from the fire add 1 egg and 1 yolk well beaten.

>Mix thoroughly and turn out on flat dish not quite 1/2 inch thick, and allow

>to get quite cold. Divide into fillet-shaped pieces, brush over with white

>of egg beaten up, toss in fine bread crumbs and fry in deep smoking-hot fat.

>Drain, and serve very hot, garnished with thin half or quarter slices of

>lemon, and hand round Dutch sauce in tureen.

>

>Mock Chicken Cutlets

>

>only require to be known to be appreciated. Grate 1/4 lb. shelled

>walnuts--this is best and easiest done by running through a nut-mill, but

>these are not expensive, as they may be had from 1s. 6d.--or Brazil nuts,

>and add to them two teacupfuls bread crumbs, mix in 1/2 oz. butter,

>spoonful onion juice, and a little mace, white pepper, salt or celery salt.

>Melt 1/2 oz. butter in saucepan. Mix in a teaspoonful flour, and add by

>degrees a gill of milk. When it thickens add the other ingredients. Mix

>well over the fire. Remove and stir in a beaten egg and teaspoonful lemon

>juice. Mix all thoroughly and turn out to cool. Form into cutlets, egg,

>crumb, and fry. Serve with bread sauce or tomato sauce.

>

>

>Macaroni Cutlets.

>

>Boil 3 or 4 ozs. macaroni in salted water for 15 minutes. Drain, and stew

>or steam till very tender along with some shred onion and tomatoes

>previously fried together, without browning, in 1 oz. butter. If too dry

>add a very little milk. When quite tender mix in enough bread crumbs to

>make a rather stiff consistency, also 1 or 2 ozs. grated cheese. Mix well

>over the fire. Add a beaten egg, pinch mace, and any other seasoning. Mix

>well again, turn out to cool, form into pear-shaped cutlets, egg, crumb, and

>fry in usual way.

>