This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Oysters a l'lndienne Navarin Parmentier
Fried Sweet Potatoes
Have in a saucepan half pint boiling water. Plunge in twenty-four fairly good-sized, freshly opened oysters with all their liquor. Season with half teaspoon salt and let boil for five minutes. Drain them and add them to the curry sauce (as prepared in No. 54). Let the whole boil for three minutes. Arrange a rice as in No. 113 around a hot dish, crown shape. Pour the oysters in the centre of the dish and serve.
Clean and wash well quarter of a pound good rice; place it in a saucepan with a pint and a half cold water and a teaspoon salt; put the lid on and boil for twenty-two minutes. Drain through a colander, being careful to let it drain thoroughly without crushing the rice, otherwise it is liable to spoil. Return it to the pan, put the lid on, set it on the corner of the range for five minutes and serve as required.
Procure a nice neck of tender mutton. Cut it into two-inch-square pieces. Heat two tablespoons good oil in a stewpan, add one clove sound garlic and heat on the range until a light brown, then remove the garlic from the pan and add the mutton. Season with a teaspoon salt and half teaspoon white pepper and gently brown for ten minutes, turning the pieces occasionally. Add two tablespoons flour, stir well with the wooden spoon. Moisten with one quart hot water, mix well. Cover the pan and let it come to a boil. Tie up as a bouquet two leeks, two branches parsley, three branches chives and two branches chervil (cer-feuil) and add it to the stew. Add also six sound, finely hashed shallots. Shift the pan a little aside from the briskness of the fire and let gently simmer for forty-five minutes, skimming the fat off the surface two or three times during that time. Then add two good-sized, peeled, raw potatoes, cut into one-inch-square pieces, and half pint tomato sauce (No. 16). Cover the pan and let slowly cook for thirty minutes more. Remove the bouquet of herbs. Pour the stew into a hot deep dish.
Sprinkle half teaspoon freshly chopped parsley over and serve.
Break eight fresh eggs into a bowl. Season with one-half teaspoon salt and two saltspoons white pepper, adding one-half gill cold milk, and beat the whole thoroughly for two minutes. Place in quite a large frying pan one heavy tablespoon clarified butter and heat well without browning; that is, when the butter crackles, pour in quarter of a pint finely chopped, fresh-cooked stewed tomatoes, drawing off all their liquor; mix lightly and cook for two minutes; then drop in the beaten eggs over the tomatoes and with a fork gently mix the whole for three minutes. Let rest for one and a half minutes, fold up the two opposite sides, carefully turn into a hot dish and send to the table.
Peel four medium-sized, sound, round, sweet potatoes. Cut them into one-third-inch-thick slices, then cut each slice into one-third-inch strips. Plunge them in hot, but not boiling, fat for ten minutes. Lift them up with the skimmer. Thoroughly boil the fat, then plunge in the potatoes again and fry for three minutes longer. Remove them with the skimmer and thoroughly drain on a cloth. Dress on a hot dish with a folded napkin and serve.
Sift half pound flour on a table. Make a "fountain" (hollow space) in the centre, place into it one and a half ounces butter, one gill cold water and one and a half saltspoons salt. Then with the hand mix the butter, water and salt briskly for three minutes and gradually and slowly incorporate the flour with the rest, mixing for five minutes. Lay the paste on a plate, cover it with a towel and place in a cool place to rest for a few minutes. Have ready three ounces well-washed butter in a lump; return the paste to the table, flatten it lightly, then place the lump of butter in the centre, fold over the edges so as to enclose the butter, roll it out lengthwise with the pastry roller and refold the paste into three folds. Let it rest again in a cool place for three minutes; then roll it again, fold it as before and set in the ice box for five minutes.
How to Make the Pie. - Cut out half the prepared paste, roll it out round, ten inches in diameter. Lightly butter a pie plate nine and a half inches in diameter. Arrange the paste nicely over it. Then take up from the jar (No. 118) one and a half pounds prepared mince, lay it over the lined pie plate; evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining half of the paste, roll it out round, fold it in two and with a knife make three light incisions, each half an inch in the centre. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg.
Place it then in a moderate oven to bake for forty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes so as to have the sugar entirely melted. Remove from the oven, then lay the pie on a dessert dish and serve either hot or cold.
Pour into a large saucepan six quarts cold water and place in it nine pounds lean, raw rump of beef; put the saucepan on the fire, and when it comes to a boil thoroughly skim the scum from the surface and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully remove all the sinews and then add it to the broth; place the saucepan on the fire and let boil until the suet is thoroughly dissolved, which will take about five minutes; add two pounds of well-stoned and finely chopped Malaga raisins and let the whole boil for five minutes; then add twenty fine, sound, medium-sized, peeled, cored and finely chopped apples and let cook again for five minutes. Remove the pan from the fire, transfer the contents into a vessel and let thoroughly cool off.
Chop the beef up very fine, then place it in a vessel, adding three-quarters of a pound finely chopped-up candied citron, pouring over it half pint good brandy, and let soak for six hours. Boil in a saucepan for one minute two quarts good cider, then lay it aside to cool off. Now transfer the contents of the two vessels to a large saucepan, adding one pound powdered sugar, one pound well-cleaned currants, half pint molasses and the cooled-off cider, and with the wooden spoon mix the whole well together for three minutes. Season with three ounces salt and quarter of an ounce black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spoon until it is thoroughly heated, but do not allow it to boil. Remove it from the fire, transfer the whole into a vessel and let it thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also and adding half ounce ground cloves, half ounce ground cinnamon, half ounce ground allspice, half ounce grated nutmeg and half pint good brandy. Mix the whole well together for five minutes. Then transfer it into a large stone jar, tightly cover and lay in a cool place.
The above preparation will keep in perfect condition for any length of time, even as long as six months.
N. B. Nowadays excellent mincemeat is sold by all responsible grocers, and should it prove somewhat difficult to prepare it in your own house it can be obtained at said grocers.