Method.—Cut the meat into slices about ½ an inch thick, place them in an earthenware vessel, add the sugar, milk, vinegar or lemon juice, and the lemon or orange leaves. Fry the onions in the butter, sprinkle on the curry powder, and add the whole to the contents of the other vessel. Stir in a liberal seasoning of salt, leave it for at least 12 hours, and when wanted, place fat and lean pieces alternately on skewers, sprinkle with salt, and grill over the fire. The liquor in which the meat soaked should be strained, heated and served as gravy.
Time.—To grill the meat, about 20 minutes. Average Cost, 10d., exclusive of the meat. Sufficient for 12 persons. Seasonable at any time.
3821.—DUTCH KOCKIES. (An old Recipe for Tea Cakes.)
Ingredients.—2 lbs. of fine flour, 1½ lbs. of good brown sugar, ½ a lb. of butter, ¼ of a lb. of sheep-tail fat, ½ a lb. of almonds pounded, 2 eggs, 2 teaspoonfuls of carbonate of soda, 2 teaspoonfuls of ground cloves, 2 teaspoonfuls of ground cinnamon, ¼ of a pint of claret.
Method.—Rub the butter and fat into the flour, add the sugar, almonds and spices. Dissolve the soda in a little warm water. Beat the eggs, add the dissolved soda and wine to them, mix with the flour and knead well. Roll out thinly, stamp into small rounds, and bake gently until crisp. The old Dutch people put a small piece of citron preserve in the centre of each cake.
Time.—To bake the cakes, about 20 minutes. Average Cost, 3s. to 3s. 6d. Sufficient for 3 cakes. Seasonable at any time.
3822.—DUTCH WAFERS, OR WAFELS.
Ingredients.—½ a lb. of flour, ¼ of a lb. of sugar, 2 ozs. of butter, 4 eggs, 2 level teaspoonfuls of ground cinnamon, ¼ of a pint of wine.
Method.—Beat the butter and sugar together until creamy, beat the eggs in separately, adding a tablespoonful of flour between each one, and, lastly, stir in the cinnamon and wine. Cook over the fire in well-greased waffle irons, and serve dredged with cinnamon and fine sugar.
Time.—To cook the wafers or waffles, about 8 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 1 lb. of wafers. Seasonable at any time.
3823.—FISH MOULD. (An old Dutch Recipe.)
Ingredients.—½ a lb. of cooked fish coarsely-chopped, 1 good teacupful of breadcrumbs, 2 ozs. of butter melted, 2 eggs, 1 teaspoonful of anchovy essence, cayenne, pepper, salt, white sauce, oyster, or other fish sauce.
