YIELD : 50 portion EACH PORTION : about 3 oz , meat , 8 oz sauce
Forequarter veal trimmed,cut (1 inches cubes)
Sachet bags: Parsley stems
Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water and stir with wooden paddle to separate meat.When water returns to boil , drain off water and again cover meat with cold water and bring to a boil.
Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.
Pearl onions , medium to small
3. Place onions in sauce pan , cover with cold water and cook slowly until nearly tender.
Mushroom caps , small washed Butter Lemon Dry white vine (optional)
4 oz juice of 1 8 oz
4. Saute mushroom caps in butter with lemon juice and wine until tender.
1 lb 1 lb
5 . In a heavy pot make roux with butter and flour.Cook for 5 minutes .Do not brown.
Veal stock salt
from cooking veal to taste
6 . Remove sachet bag when meat is cooked and drain off stock.Add veal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency. 7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.
Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot.
Water to cover
About 6 gallons
Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.
Carrots Tomatoes canned
Cloves,whole Parsley stems
½ NO 10 can
Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required
Breakfast is important nutritionally because it is the first blood eaten for a period of nearly 12 hours.The body requires a balanced breakfast to function at top efficiency,particularly in starting a new day.Most peoples are selective about breakfast than other meals especially where egg dishes are involved.
Eggs constitutes one of the most important components in the daily meal.Eggs are a complete protein food,containing the essential amino acids.The yolk is high in fat and iron.Eggs are also important for their vitamin content.Ease of digestion depends greatly on cooking methods.Eggs,in addition to the breakfast item,are frequently used at luncheon and dinner as a main course.Eggs are also an excellent food cost item.
Eggs may be used in a variety of ways:
(1) eggs as Clarifying agent Example preparing consomme
(2) Binding Agent Example meatloaf preparing
(3) Emulsifying agent Example Preparing Mayonnaise
(4) Thickening Agent Example preparing custard liaison
(5) Adhesive agent Example Preparing breading
(6) Glazing Agent Egg wash on baked products
(7) Table Service Breakfast Cookery
The quality of egg depends upon the flavor and appearance.Eggs are graded according to appearance and size.there are four us grades of quality :AA,A,B and C.AA are the finest quality .Grade A eggs are suitable for all table use.Grade B eggs are primarily for baking .Grade C are strictly for baking.
Cooking eggs changes their flavor and consistency and makes them more palatable.Raw egg white is difficult to digest.Cooking aids digestion when proper procedures are followed.
The popular methods of cooking eggs are :coddled,fried,scrambled,country style,omelettes,boiled and poached.Eggs are also shirred and french fried for garnishing.
Acid toughens albumen.Slightly acidifying the water used for poaching helps to set the white firmly around the yolk.Eggs with thick white do not present a problem.If eggs with thin whites are used,,water may be acidified by adding 1 tablespoon distilled vinegar to 1 quart of water.In dilute quantities the acid will not affect the flavor of the eggs.
Fill a reasonably shallow pan with enough salted water (or acidifying water) so that the eggs will be entirely covered.Bring to a boil and keep at simmering point.Break egg into saucer or a vegetable dish and slide gently into water.Cook as desired with skimmer and drain well before placing on hot buttered toast.For quantity cooking,poach eggs in acidified salted water just until the white is set and the egg is firm enough to remove from the water.Place immediately in cold water to prevent further cooking.Reheat in salted hot waters as needed.
Boiling is a misnomer as eggs should never be boiled vigorously,but simmered.Simmering is recommended for higher nutritive value,better colour and better texture.Prolonged cooking ,at high temperatures and improper cooling often result in the formation of a green film around the outside of the yolk.this is caused by the combination of the eggs.:the sulphur of the white and the iron of the yolk.The green ring may be eliminated by plunging the eggs in the cold water immediately after proper cooking this releases the pressure on the outside of the egg whites and allows the gases causing discoloration to escape.
Cooking time and temperatures will vary with the size of the eggs ,the volume or number of eggs in relation to water and the temperature of the eggs ,simmering temperatures are usually between 185 degrees F Temperature may be checked with a thermometer.
Guide To Simmering Eggs
Method 1-Place eggs in boiling water.Return to simmer and cook to desired doneness.
Soft cooked eggs require to 3 to 5 minutes,medium cooked ,7 to 8 minutes,hard cooked ,about 12-15 minutes.
Method 2-Place eggs in cold water.Bring to boil,reduce heat to simmer and cook to desired doneness. Soft cooked eggs require about 1 minute ;medium cooked 3 to 5 minutes:hard cooked 8 to 10 minutes.
If eggs are too cold they may crack when placed in boiling water ,therefore use eggs at room temperature or temper them by placing them in warm water just prior to cooking.Another method to hard cook eggs is to place eggs in cold water,bring to a boil and remove from heat.Let stand covers 25 to 30 minutes.
Common faults in preparing fried eggs:
(1) Cooking at too high temperatures so that egg egg burns and is tough.
(2) Cooking at too low a temperature so that the egg white spreads
(3) Cooking with too much fat so that egg is greasy
(4) Cooking with too little fat so that the product sticks
Highest Quality eggs should be used for frying.Eggs may be fried in butter,margarine,shortening or bland oil.
Bland-flavoured agents should be used unless guests request bacon fat or other products with characteristic flavor.The fat should be hot enough to set the eggs in a few minutes but not hot enough to brown the whites.If desired the eggs may be basted by dripping a little hot fat over it or placing a cover over it until cooked.clarified butter,from which the milk solids are removed ,is often used for egg cookery’s it does not burn as quickly as regular butter.Break eggs one at a time in to small dish and slip them into hot greased pan or on to a greased griddle.Cook as requested by the guest.Over light eggs are turned over and cooked briefly on the other side.Sunny side up eggs are not turned.Use slotted spatula to remove eggs from skillet or griddle.This will allow excess grease to drain off eggs.
Deep Fat Fried Eggs
Break eggs into a small dish .Slide egg into sufficiently heated fat to cover.Carefully stirring the eggs in a whirl before the egg is dropped will aid in effecting the ball shape usually associated with this method of breakfast cookery.Gathering the egg white over the yolk with two wooden spatulas aids in forming the desired shape.Used primarily as a garnish.
Break eggs in a bowl.Beat slightly with fork or wire whip.add small amount of cold water,cream or milk if desired(about 1 tablespoon to two eggs )If excess liquid is used the eggs may weep after servin. Place the eggs in heated buttered pan so eggs begin to coagulate when it hits the pan.Stir gently with a wooden spoon or palette knife until desired consistency.Remove to service plate.Eggs continue to cook after removal from the heat.They should be slightly under the desired finished consistency when taken from the range.Soft fluffy scrambled eggs requires very little cooking.Overcooked eggs become dry and hard.Cook scrambled eggs soft unless requested otherwise.
If using large quantities of eggs for scrambling,eggs maybe broke out of the shell the night before or previous to serving and put through a china cap to remove all shell particles and to break the eggs down.Eggs may be beaten further with a wire whip. and measures for individual portions at cooking time.
When preparing large quantities of scrambled eggs,the beaten eggs can be cooked either in a large skillet,on a griddle or,preferably in a large saucepan over a bain marie or double boiler.the eggs should be stirred constantly to insure uniform cooking and to avoid formation of large masses.They should be cooked just until they have reached a creamy consistency and should be transferred immediately into another container that is warm but not hot.
Omelettes should be made to order and served immediately.They quickly lose their light fluffiness and long holding makes tough and rubbery.
There are three basic methods to prepare omelettes
(1) Folded three ways omelette:
Omelette should have pointed ends.Break eggs into mixing bowl.Whip lightly adding small amount of liquid if desired.Place in a well greased hot frying pan.Pull eggs slightly away from side of the pan with palette knife as it coagulates,tilting pan and letting the remaining liquid portion run to the sides.When still wet on the top but firmly set,fold nearest side 2/3 over away from you.Fold far side back towards you ,covering first fold and closing ends to a point to prevent any remaining liquid from flowing out.Tilt pan away from you and and at an angle slide omelette to far side and part way up the side of the pan.When lightly browned invert on serving plate so that browned side will be up.Minimum of grease will be used so that all will be absorbed when cooking off the omelette is completed.
(2) Pancake style, folded in half:place egg mixture in well greased hot frying pan.Follow above procedure until eggs are well set but still slightly moist on the top.Fold in half only and brown lightly.Invert on warm plate or platter and serve.
(3) Rolled :Place egg mixture in well greased hot frying pan.Egg set but not as firmly as in other procedures.Start rolling eggs away from you,starting at nearest side,using palette knife and quick backward snap of frying pan.
Cereals are seeds of various grasses.The principal grains are rice wheat, barley, oats, rye and corn.They are starch products which provide a valuable source of energy carbohydrates.Almost all are low in fat and they vary in their protein content.Cereals that require cooking are of two kinds;quick cooking and regular cooking.Quick cooking cereals are pre cooked and do not require as long a cooking period as do regular cereals.Containers are clearly marked with small quantity cooking instructions.Many cereals are enriched or fortified to restore some of the nutritional value lost in milling and processing.
Flakes Or Whole Grain Cereals
Rolled Oats or other flakes or coarse cereals are sprinkled gradually into the required amount of boiling salted water.Stirring may be necessary if the water stops boiling.Cereal maybe cooked over low direct heat or in a double boiler.Overcooking or unnecessary stirring may result in gummy product or loss of identity.Always follow manufacturers directions.Water may be salted in ratio of 1 tablespoon to a gallon.
Bacon And Ham
Bacon and Ham are smoked pork products with keeping qualities in the raw state.Scotch ham is usually rolled ,raw and pre cooked.Raw scotch ham has an extremely high water content and is often messy and difficult to handle.Precooked scotch ham is preferred.Scotch ham has a flavor of its own and is sometimes of a salty nature.
Regular ham is marketed with the bone in,boned and rolled or canned (Pullman or pear shape).With the bone in and boned and rolled hams have a superior flavor,but can hams are often used for convenience. Pullman and pear shape are refer to the shape or conformation of the ham in the can.Pullman is oblong and provides a square slice that is helpful in maintaining conformity and portion control.Canned hams are usually extensive in sandwiches.
Bacon may be purchased as a slab bacon,which is marketed in large pieces of slabs ,to be sliced in the kitchen ,or as a hotel pack which averages 20 to 22 slices of bacon to a pound. Most operation prefer the hotel pack.
Canadian bacon is cured,smoked strips of boned and rolled pork loin.It is usually extremely lean.Its flavor is similar to ham,but more delicate.It is considered expensive.
Bacon may be blanched by separating the slices and placing them on a baking sheet in 350 degrees F oven.When partially cooked ,dripping should be poured off (extremely caution is requires in pouring the grease off to avoid the serious burns).Bacon can then be turned over and cooked until about half done.It is then removed from the oven and all surplus fat is drained off,transferred to a smaller pan and held for service.Cooking is completed .For additional draining of grease,the bacon strips should be placed on absorbent towelling or on slices of bread.
Suggested method of holding Bacon: Place a heavy strip of cardboard or a wooden stick across a pie plate or small pan.Lay the bacon across the cardboard or stick,uniformly,so that the centers of the bacon strips are higher than both ends.This helps to further drain the bacon and prevents it from being immersed in grease and matting or sticking together.Do not pile for more than a few layers high.(There are other methods of blanching bacon that are easier and less time consuming,but these will not produce as satisfactory a product)
Separating the slices and cooking at a moderate temperature reduces shrinking and curling and improves appearance but is important in food cost too.
Pancakes pancakes are familiar breakfast items that are often served as light snacks and luncheon items.Quality products must be cooked to order and served piping hot.Betters are mixed prior to the services hours and in some cases the night previous.When mixing ahead,loss of rising power must be considered .Batters must be refrigerated.
When possible from a cost standpoint,pure maple syrup is generally preferred.However,many operations may use inexpensive syrups or make their own with simple sugar syrup and maple flavoring. Any type of syrup is improved by heating and serving warm.French butter should always be served.
There is a belief that ice cream is a modern confection; certainly the popularity of ice cream has increased greatly during the last 30 to 40 years,and modern freezers has made it easy to produce excellent ice cream and other frozen desserts at home.
Ices of various kinds have been known for centuries.It is reputed that in the second century B.C , Alexander the great was given an iced dessert made by mixing crushed fruit, honey and snow.It was Marco polo who brought the true ice cream recipe to Europe.
Ice cream has been produced in England since the time of the ill fated Charles 1 in the 17th Century , but was enjoyed only by the wealthy.The gargantuan Victorian banquets frequently included ice cream and a sorbet which would be offered half way through the meal to refresh the appetite.Ice creams made with cream and fresh fruits are some of the most delectable of desserts.Sorbets and water ices , which can be served during the meals or desserts, are wonderfully refreshing.
RICH VANILLA ICE CREAM
cooking Serves 6-8
(1) Double heavy cream 300 ml/½ pint or 1¼ cups in American
(2) Single light cream 300 ml/½ pint or 1¼ cups in American
(3) Icing confectioners sugar sifted 75 g/3 oz or 2/3 cups in American
(4) vanilla essence (extract) to taste or to taste in American
the double heavy cream until it holds its shape, then gradually whisk in the
single light cream.Fold in the sugar and vanilla essence (extract). Freeze
until just firm.This ice cream needs to be brought out of the freezer 20
minutes before the meal and put into the refrigerator.It is an excellent basis
for fruit ice cream.
Fluffy Vanilla Ice Cream:
Whip the double cream with the vanilla essence until it holds its shape, then gradually whisk in 150 ml/ ¼ pint(2/3 cup) single cream.Whisk 3 egg whites until stiff, gradually whisk 50 g/2 oz(scant 1/2 cup) sifted icing sugar.Fold into the cream and freeze.
Golden Vanilla Ice Cream
Beat 3 eggs with the sugar and vanilla essence until thick and creamy.Whip the double cream until it holds its shape, then gradually whisk in 150 ml/ ¼ pint (2/3) single cream.Fold in the fluffy egg mixture and freeze.
OLD FASHIONED CUSTARD ICE
Time : 15 minutes Serves 6
This gives a lovely golden colored ice cream..It is particularly good if you posses an electric ice maker that aerates the mixture, as happened when the old fashioned freezing buckets were used.
yolks 2 or 2 in American
(2) Single light cream 300 ml/½ pint or 1¼ cups in American
(3) Caster sugar 50 g/2 oz or 1/4 cup in American
Vanilla pod bean 1 or 1 in American
(5) Double (heavy) cream. 300 ml/½ pint or 1¼ cups in American
Blend the egg yolks, single (light) cream and sugar in a large heatproof bowl, add the vanilla pod (bean).Stand the bowl over the pan of hot , but not boiling, water and stir until the mixture coats the back of the wooden spoon. Allow to cool ,cover the bowl so a skin does not form.Remove the vanilla pod.Whip the double (heavy) cream and fold into the cold custard .Freeze the mixture.
Use vanilla essence (extract) instead of vanilla pod.Use milk instead of single cream.
FLAVORINGS FOR ICE CREAMS
The following flavorings can be added to any of the ice cream recipes opposite.Blend approximately 100 to 175 g/4 to 6 oz (4 to 6 squares) melted and cooled chocolate with the other ingredients or add 1 ½ to 2 tablespoons (2 to 3 tbsp) sweetened coffee essence (coffee extract), or blend in approximately 225 ml/8 fl oz (1 cup) fruit puree.
Be adventurous in your choice of fruit,
CARAMEL AND NUT ICE CREAM
This is based on old fashioned custard ice .Put 75 g/3 oz (6 tbsp) caster sugar and 3 tablespoons water into a strong saucepan.Stir until the sugar has dissolved then allow to boil,without stirring, until a golden brown caramel.Cool in the pan. Add the 300 ml/ ½pint (1 ¼ cups) single light cream and stir until the caramel and cream are blended.Make the custard as the recipe with the caramel flavored cream and proceed as before,but add 50 g/2 oz ( ½ cup) coarsely chopped nuts to the mixture before freezing.Decorate with whole nuts.
LEMON AND HONEY FANTASY
cooking Serves 4
(1) Whipping or double heavy cream 450 ml/¾ pint or scant 2 cups in American
egg yolks 4 or 4 in American
Grated lemon rind 1 teaspoon or 1 teaspoon in American
(4) Thin honey warmed 2 tbsp or 3 tbsp in American
(5) Milk 150 ml/¼ pint or 2/3 cup in American
Lemon juice 4 tbsp or 5 tbsp in American
Grated lemon rind 2 teaspoon or 2 teaspoon in American
Whip 150 ml/ ¼ pint ( 2/3 cup) of the cream until it just holds its shape.Cover and chill.Beat the egg yolks in a heat proof basin (bowl) until thick and light. Add the lemon rind and honey, beat again then pour on the remaining cream and milk.Stand the basin over hot , but not boiling water and whisk or stir until the mixture forms a thick coating custard. Allow to cool ;stir from time to time to prevent a skin forming.
Divide the lemon juice between 4 glasses, add the creamy honey custard.Top with the chilled whipped cream and extra grated lemon rind.
cooking Serves 6-8
name, or rather similar ones , occurs quite often in old recipes for creamy
desserts.The interesting and unusual of this light gateau is that hard boiled
(hard cooked) egg yolks are used as a sweet decoration. The left over egg
whites can be chopped and added to sauces, sandwich fillings or salads
(1) Light sponge (recipe is given below) 3 eggs or 3 eggs in American
For the filling and topping :
Double heavy cream 300 ml/½ pint or 1¼ cups in American
(3) Sweet white wine 150 ml/¼ pint or 2/3 cups in American
Raspberry jam 2-3 tbsp or 3-4 tbsp
For the decoration :
25 g/1 oz or 2 tbsp
(6) Icing confectioners sugar 75 g/3 oz or 2/3 cups in American
Sweet white wine 1/2 tbsp or 1/2 tbsp in American
hard boiled (hard-cooked) 3 or 3 in American
Allow the sponge halves to become quite cold.Whip the cream for the filling and topping.Put the bottom layer of sponge on to a serving dish, moisten with half the wine.Spread with the jam and half of the whipped cream.Top with the second layer of sponge; moisten this with remaining wine and top with the whipped cream. Beat the butter and sugar until soft and light.Gradually beat in the half tablespoon wine,then add the egg yolks.Do not over handle at this stage-the mixture should be crumbly.Rub the egg yolk mixture through a coarse meshed sieve over the top of the gateau, making tiny golden balls.Chill well before serving
1. Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.
2. Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place
SERVE with cold meats or on jacket potatoes
Preparation time: 15 minutes
Total cooking time: 1 hour and 10 minutes
Makes 2 cups
3 large mangoes
1 teaspoon salt
1 cup white vinegar
1 ½ cups raw sugar
2 small red chilies,seeded and chopped
5 cm fresh ginger grated
½ cup dates finely chopped
1. Peel the mangoes,remove stones and chop flesh;sprinkle with salt.
2. Place sugar and vinegar in large pan and bring to a boil.Reduce heat and simmer for 5 minutes.
3. Add the mango ,chilies,ginger and dates.Simmer for 1 hour or until the mango is tender.Pour into warm and sterilized jars and seal.Store in a cool ,dark place.
SERVE with curries,ham sandwiches, sausages or on cold meats.
Preparation time: 15 minutes plus standing time
Total cooking time: 15 minutes
Makes about: 1 ½ cups
300g baby egg plant,cut into 5 mm slices
salt 2 tablespoons
1 medium red onion,finely chopped
1-2 cloves garlic, crushed
1 tablespoon soft brown sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil extra
1/4 cup chopped fresh parsley
1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.
2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.
3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.
4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature
SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.
Preparation time: 5 minutes
Total cooking time: nil
Makes 2/3 cups
1/3 cup bottled horseradish
1/4 cup sour cream
1 tablespoon snipped fresh chives
Salt and pepper
1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.
2. Fold in the chives and season to taste with salt and pepper
SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes
Preparation time: 15 minutes
Total cooking time: 1 hour and 10 minutes
Makes 4 cups
1.5 kg tomatoes,roughly chopped
3 large onions chopped
2 cups soft brown sugar
2 cups tarragon vinegar
2 cloves garlic crushed
2 teaspoons dried basil
1 tablespoon dried mustard
1 tablespoon curry powder
1 teaspoon ground allspice
Combine all the ingredients in a large pan.Bring the mixture slowly to the boil,stirring constantly until the sugar dissolves.
2 .Reduce the heat and simmer for 1 hour ,stirring occasionally,until the mixture is thick.Spoon into warm sterilized jars, and seal while the mixture is still hot.Store in a cool dark place.
SERVE with cheese and biscuits ,roasts , cold meats, hamburgers or ploughman’s lunch
Preparation time: 15 minutes
Total cooking time: 1 hour and 15 minutes Makes 5 cups
500 g green apples
500 g pears
2 onions chopped
1/2 cup sultanas
1/4 cup currants
1 cup soft brown sugar
2 cloves garlic chopped
3 cups cider vinegar
1 teaspoon five spice powder
1 teaspoon mixed spice
1/4 cup tomato paste
1 . Peel core and dice the apples and pears.Combine apples,pears.,onions,sultanas,
currants,sugar,garlic,vinegar,spices and tomato paste in large heavy based pan.
2. Bring the mixture to the boil over medium heat.Reduce the heat and simmer gently for 1 hour.stirring occasionally,until the fruit is tender.
3. Spoon into warmed and sterilized jars and seal while still hot.Store in a cool dark place.
SERVE with cold meats ,cheese or sausages
Preparation time: 25 minutes
Total cooking time: 30 minutes
Makes 1 cup
12 red jalapeno jellies
2 medium ripe tomatoes
1 small onion, finely chopped
1 green apple, finely grated
1/2 cup red wine vinegar
1/2 cup sugar
1 . Cut the chilies in half lengthwise then remove and discard seeds.Lay cut side down on an oven tray and place under a hot grill until the skin is black.Cover with foil and leave to cool.
2.. Cut a small cross in the base (opposite stem end) of the tomatoes ,cover with boiling water and leave for 2 minutes.Drain and cool.Peel the skin and from the chilies
and tomatoes and chop the flesh finely.
3. Combine the onion, apple,vinegar and sugar with the tomato and chill in a
medium pan.Stir until the sugar has dissolved and bring to the boil.Reduce
heat and simmer for 30 minutes.Keep covered in the refrigerator for up to a
NOTE Use sparingly as a relish with cheese or cold meat or add to soups
3. Saute onions,garlic and celery in oil in sauce pot until vegetables are tender.Add flour to make roux.Stir and cook for 10 minutes.;browning lightly.
4. Strain hot stock and add gradually to roux,stirring until thickened and smooth.Adjust seasoning with salt if desired and pour sauce over steaks.Bake at 350 degree F.about 2 hr. or until tender.
5. Serve one steak per portion with sauce.
Braised Short Ribs Of Beef Recipe
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
YIELD : 50 portions EACH PORTION: 10 oz. rib with 3 oz sauce
Onions,peeled ,medium cut
Carrots scrubbed, medium cut
Celery,cleaned medium cut.
50 (about 10 oz.ea)
1 ½ lb
1. Trim ribs; remove fat and tie meat to bone. 2. Put vegetables in lightly greased roasting pan and place short ribs on top.
3. Pour 1 cup oil evenly over all. Combine spices and sprinkle as evenly as possible over top.Brown in oven at 400 degree F.,turning as necessary.Do not let vegetables burn.
Bread Flour Beef stock,hot Tomatoes,chopped.
1 lb 6 qt 1 No.2½ can
4. When nicely brown add remainder of oil and flour blending well.Cook for 5 to 10 minutes Add hot stock stirring to mix well until slightly thickened.Add tomatoes and blend.Cover,return to oven and cook to 2 to 2 1/2 hours or until tender.
5. When ribs are cooked remove to clean pan.Strain sauce Adjust seasoning and thickening.Remove excess fat.Pour sauce over ribs.
6. Hold for service in warm place but do not continue to cook .When serving remove string.Serve one 10 oz rib portion with 3 oz sauce. A fresh vegetable garnish may be added.
Baked Hamburger loaf Recipe
Scale lb=pound oz=1 ounce
YIELD: 50 portion EACH PORTION: 1 slice with 2 oz sauce
Onions , chopped fine Celery ,chopped fine Salad oil
1. Saute onions and celery in oil until tender.
Bread trimmed Milk Or stock Eggs,Whole Salt Pepper Beef,ground
1 1/2 lb 1 pt
8 to taste to taste 13 lb
2. Place bread in large mixing bowl and add milk mix thoroughly until smooth.
3. Add eggs,celery,onions and seasonings.
4. Add beef and mix thoroughly.If mixture is too moist adjust consistency by adding bread or cracker crumbs.
5. Form in 3 lb loaves.Place in lightly greased roast pan and lightly oil outside of loaves.
6. Bake in preheated oven at 350° F for 1 ½ hours.
Scale lb=pound oz=1 ounce
YIELD: 50 Portions EACH PORTION: 6 oz
Sirloin strips , boneless Well trimmed , small eye Salad oil
to lightly coat
1. Using extreme care cut 6 oz portions (full cut).Use sharp knife and portion scale.Eye must be small or steaks must be too thin.
2. Chill well before cooking.Thinly cut room temperature steaks may cook all the way through before acquiring any outside color. Thinly cut chilled steaks are more apt to color before cooking all the way through.Steaks are never cooked well done except by request.Keep rare if possible.
3. Place lightly oiled or buttered steaks in pan or on hot griddle.Brown on one side ,turn and brown on the other side.Thin steaks particularly should be cooked to order.Steaks may be sauteed or pan broiled Broiling is usually reserved for thicker steaks.
4 . Serve plain, with chopped parsley.au beurre or white maitre d’hotel butter.
Cooking Time: 5-6 hours plus reheating each pudding serves 4-6 The most famous pudding of all is the traditional Christmas pudding rich and dark with fruits.A Christmas pudding is one of the recipes that is known and enjoyed in many parts of the world.
Metric/Imperial or American
Plain (all purpose ) flour
ground or grated nutmeg
ground all spice
dark moist brown sugar
glace (candied) cherries chopped
uncooked dried apricots,chopped
uncooked dried prunes,chopped
sultanas (golden raisins)
almonds,blanched and finely chopped
medium carrot, grated
medium cooking (baking),apple, grated
mixed crystallized (candied),peel, chopped
grated lemon rind
grated orange rind
black treacle (molasses)
beer or stout
brandy or sherry
50 g/2 oz or 1/2 cup in American
100 g/4 oz or 2 cups in American
1/2 teaspoon or 1/2 teaspoon in American 1/2 teaspoon or 1/2 teaspoon in Ameri can
1/2 teaspoon or 1/2 teaspoon in American 100 g/4 oz or 2/3 cup
100 g/4 oz or generous 3/4 cup 75 g/3 oz or 1/2 cup in American
75 g/3 oz or 1/2 1/2 cups in American
75 g/3 oz or 1/2 cups in American
175 g/6 oz or 1 cup in American
175 g/6 oz or 1 cup in American
350 g/12 oz or 2 cups in American
100 g/4 oz or 1 cup in American
1 or 1 in American
1 or 1 in American
100 g/4 oz or 2/3 cups in American
1 teaspoon or 1 teaspoon in American 1 teaspoon or 1 teaspoon in American
1 tbsp or 1 tbsp in American
1 tbsp or 1 tbsp in American
1 tbsp or 1 tbsp in American
150 ml/ ¼ pint or 2/3 cup
1 tbsp or 1 tbsp in American
2 or 2 in American
Mix all the ingredients together and allow to stand in the bowl overnight.Cover the bowl to keep the mixture moist.Standing for some hours improves the flavor of the pudding.Grease two 1.5 liter/2 ½ pint (6 ¼ cup) ovenproof basins (bowls) and spoon in the mixture.If you like a pudding that slices perfectly ,press the ingredients together very firmly.For a lighter crumbly pudding ,pack the ingredients less tightly.leave at least a 2.5 cm/1 inch space at the top of the basin because although a Christmas pudding does not rise like a light pudding,it swells in cooking.
Cover the pudding with well greased grease proof (waxed) paper and foil.Put a central pleat in both covers. So the pudding will not split the covering.
Steam each pudding over the boiling water for 5 to 6 hours and allow about 1 to 1 ½ hours in a pressure cooker.Follow the manufacturers instructions as to the settings to use.If you have no steamer stand the basin on an upturned saucer tin in a saucepan of water,so the water comes only half way up the basin .Keep the water boiling steadily and always top up the pan with boiling water. When the puddings are cooked remove the damp covers at once . When cold cover with fresh dry grease proof (waxed) paper and foil .Store in a cool dry place away from the stem from cooking in the kitchen.
On Christmas day steam the pudding for 2 hours.Serve with cream or custard sauce,or brandy butter or rum butter ( recipe is given below)
note: This pudding keeps for months or several years if stored carefully .It can be frozen but the flavor will not mature as well.
No Cooking Serves 6
This Splendid flavored butter is a rival to brandy butter to serve with Christmas pudding; it is so much part of the Cumberland scene that it is made or bought to serve with bread , on plain cakes or in sponges, in pancakes etc.The butter keeps almost indefinitely if sealed down well, so a good quantity can be prepared at one time
Metric/Imperial or American
Butter preferably unsalted
Demerara or moist light brown sugar
100 g/4 oz or ½ cup
175 g/6 oz or 1 cup
pinch or pinch
pinch or pinch
2 tbsp or to taste or 3 tbsp or to taste
Cream the butter until very soft and light.Gradually beat in the sugar.The choice of sugar makes a great deal of difference to both flavor and texture- for Demerara gives a somewhat gritty taste, whereas a light moist brown sugar produces a much smoother texture.Do not choose the dark brown moist sugar for this is too strong in flavor. The amount of sugar depends upon whether a softer and less sweet butter is required.Add the spices and gradually beat in the rum; do this slowly so there is no fear for the mixture curdling.Put into attractive pots and cover well
fresh salmon cooked in foil (see recipe below this recipe)
butter clar ified (see recipe below)
grated or ground nutmeg
salt and pepper
lemon juice or dry sherry
350 g/12 oz or 3/4 lb in American
175 g/6 oz or
Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.
Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.
Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .
If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.
Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.
If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .
If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.
The fish can be cooked in a mixture of white wine and fish stock rather than water.Do not cover the whole fish.
To bake the salmon:
Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.
Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.
Cooking Time: few minutes Serves 4
British shrimp are very small with a particularly delicate flavor. They are time consuming to peel (shell). You may therefore prefer to base the recipe on small prawns(shrimp) It is advisable to peel prawns or shrimps while warm.If you have purchased the shell fish ready cooked place them in warm not hot water for 2-3 minutes.This loosens the shells and heads. The butter need to be clarified if the potted shrimp are to be eaten within 1-2 days, but clarifying is advisable for longer storage
Clarifying procedure is as follows
Heat the butter gently in saucepan .Remove any foam from the top of the butter as it heats.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan. Strain the warm butter through muslin (cheese-cloth) then use.This is also the method to make ghee for curries
Cooking Time : 3 minutes Serves 4-6
roast pheas ant cooked (recipe is given below) weight without skin and bone
Clarified pheasant dripping or butter
salt and pepper
350 g/12 oz
100 g/4 oz
1 ½ tbsp
Cut the flesh of the pheasant into pieces; either mince (grind) twice or chop in a food processor.Heat the dripping or butter and blend the half with the pheasant.Add the port wine, spices and seasoning.Put into individual pots , top with the remaining dripping or butter.Chill well. Serve with hot toast and butter or use as sandwich filling.
Grouse pigeon or other game birds or venison can be used in place of pheasant.Chicken or turkey can be used instead of pheasant.Use half breast and half leg meat, and butter and dry sherry instead of dripping and port wine. Potted Beef: Use lightly cooked and minced (ground) roast beef instead of pheasant;add 1 to 2 teaspoons made mustard and a little garlic salt as well as other seasoning.Omit the mace and cinnamon from the recipe left.Blend with beef stock or brandy instead of a port wine.
Use boiled bacon or ham in place of pheasant; omit the ground cinnamon. Flavor with made mustard and mace.Bind with dry sherry instead of port wine.
BACON AND CHICKEN PATE
Cooking time : 1 ½ hours Serves 8
(1) Bacon rashers (slices) 225 g/8 oz or 1/2 lb in American
(2) Raw chicken ,thinly sliced 350 g/12 oz Or 3/4 lb in American
(3)Butter 50 g/2 oz or 1/4 cup in American
(4) Medium onions chopped 1 or 1 in American
(5) Garlic cloves crushed 1-2 or 1-2 in American
(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American
(7) Salt and pepper to taste or to taste in American
(8)Mustard powder 1/2 teaspoon or 1/2 teaspoon in American
(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon
(10) Double heavy cream 2 tbsp or 3 tbsp
(11) Eggs 2 or 2 in American
(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American
(13) To garnish:
Chicken stock 225 ml/8 fl oz or 1 cup in American
(14) Gelatin 7 g/¼ oz or 1 in American
(15) Dry sherry 2 tbsp or 3 tbsp in American
(16)Stuffed olives sliced 2 or 2 American
(17) Sage sprig or sprig in American
De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼ hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sliced olives and sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.
Cooking time:10 minutes Serves 4
These tiny fish are the fry of herrings
and sprats.When the fresh fish is not
available ,white bait can be obtained
in a frozen state.
(1) White bait 450-550 g/1-1¼ lb or 1-1¼ lb in American
(2) Plain all purpose flour 50 g/2 oz or 1/2 cup in American
(3) Salt and pepper to taste or to taste in American
(4)Cayenne pepper pinch or pinch in American
deep oil or fat
(6) To garnish:
Lemons quartered 1-2 or 1-2 in American
Make certain that fresh white bait is kept in a cold place until ready to cook, for it deteriorates badly.Wash in ice cold water and pat dry very gently.Do not remove the heads.If using frozen white bait, defrost sufficiently to separate the small fish.Put the flour with the very good pinch of salt,pepper and cayenne pepper into a large grease proof (waxed) paper bag.Drop some of the white bait into the bag and shake gently until thinly and evenly coated with flour.Continue like this until all the small fish are coated;Separate them before frying if they stick together. Heat the oil or fat to 185°C/370°F when a cube of bread turns golden brown within 1 minute. Put some of the fish into frying basket ,lower into the hot oil or fat.Fry 2 to 3 minutes then lift out.Continue frying in batches.Place on a heated dish, covered with absorbent paper (kitchen towels) and keep hot in the oven .Serve white very hot with the quarters of lemon,cayenne pepper and brown bread and butter.
SMOKED SALMON PATE
No Cooking Serves 4-6
The pate is an economical way of using expensive smoked salmon
; often fish mongers will sell trimmings as well as slices of the smoked fish.
corn or olive oil
double (heavy ) cream
225 g/8 oz
50 g/2 oz
Cut the smoked salmon into very small pieces or put through a mincer (grinder).Cream the butter in a bowl,add the salmon and the remaining ingredients except the cream.If using a liquidizer (blender) or food processor, simply dice the fish ,melt the butter, then liquidize or process until a smooth pate.Add the cream , beat until the mixture thickens.Place into a container to set. Garnish with lemon and parsley.Serve with thin brown bread and butter or hot toast and butter.This pate can be frozen for up-to 1 month.
PRAWN AND APPLE COCKTAILS
No cooking Serves 4
For the dressing :
(1)Yogurt 2 tbsp or 3 tbsp in American
(2) Mayonnaise 2 tbsp in 3 tbsp in American
(3) Tomato puree (paste) 1 tbsp or 1 tbsp in American
(4)Lemon juice 1/2 or 1/2 tbsp in American
(5) Dry sherry 1 tbsp or 1 tbsp
(6) Worcestershire sauce 1 teaspoon or 1 teaspoon in American
(7) For the cocktails :
Peeled prawns (shelled shrimps) 175 g/6 oz or 1 cup
(8) Dessert apples peeled and diced 2-3 or 2-3 in American
(9) Celery stalks,finely chopped 2 or 2 in American
(10) Lettuce heart,finely shredded 6 tbsp or 7 tbsp
(11) To garnish:
Lemon slices 4 or 4 in American
Blend the ingredients for the dressing.Mix most of the prawns (shrimp), all the apples and celery with the dressing.Divide the lettuce between cocktail glasses.Spoon the prawn mixture on the lettuce.Top with the remaining prawns.Garnish with the lemon slices.Serve with brown bread and butter.
3. Fry fillets in deep fat at 350° to 375° F.,depending on volume until golden brown
4. Drain well on absorbent paper or fine wire rack.
5. Serve with lemon slice and tartar sauce.Garnish with parsley.
Place product or products in flour ,coating well.Remove and shake of excess flour.Immerse in wash ,wetting well so that no dry or floured areas are visible.Remove from wash with a little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere. Drain or gently shake off excess wash.Place in crumbs or breading agent.Cover well before handling.Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.Remove from crumbs ; shake off excess breading.The product is now ready for frying.It may however be refrigerated for further use.
1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine ,
fish stock , lemon juice and salt and pepper.2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove
the fillets from the pan and arrange them on a heater platter .
Cream sauce ( recipe given below) or fish sauce
3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.
8 thin slices
4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth. 5. Pour sauce over the fillets , pipe on border of duchess potatoes (recipe given below) if desired.Place the platter in oven heated to 475 °F. or under a salamander until golden brown.Garnish with a thick slice of truffle on each fillet, if desired.Serve at once.
1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown. 2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 3. Simmer for 5 minutes stirring occasionally. Bring to a boil. 4. Strain through china cap
1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap
BAKED SMOKED COD,DELMONICO
medium cream sauce (recipe given below)
hard boiled eggs ,diced
(1) Because of its excessive saltiness,whole fish should be blanched.Cover fish in pot with cold water.Slowly bring to a boil and simmer for a few minutes.After blanching remove, let cool, then flake fish before combining with the rest of the ingredients
(2) Put in suitable pot and stir in cream sauce.Add diced eggs ,pimientos and seasoning.
(3) Add diced eggs,pimientos and seasoning.
potatoes Duchesse (recipe given below)
Hollandaise sauce (recipe given below)
(4) Place in individual casseroles.Pipe border of potatoes Duchesse around edge.
(5) Cover with Hollandaise sauce and brown under broiler or in very hot oven before serving.
1. Cook as for whipped potatoes (recipe given below).Do not over cook as they get soggy
2 . Drain well.Place on the range to permit evaporation of excess moisture.Remove from range and cool slightly.Blend well with butter , egg yolks , salt and pepper.A small amount of nutmeg may be added if desired, but it should not predominate the taste.
3. Place potato mixture in pastry bag with star tube and bag out in desired shape on lightly buttered bake sheet.Excess butter will make bagging difficult.Brush lightly with egg wash or slightly whipped egg whites.Brown lightly in oven at 475 ° F.
HOLLANDISE SAUCE NO 1
(1) Whip egg yolks and water together in stainless steel bowl.
(2) place bowl over pot of boiling water (like a double broiler) making sure that bottom of bowl does not touch water. (this results in overcooking)
(3) whip yolks lightly until cooked to a soft peak.Stir down from edges and up from bottom of bowl.
(4) Remove from range.
clarified butter , warm
2 ½ lb,AP
from 2 lemons
(5) Slowly pour butter into eggs,whipping lightly to blend.
(6) Add lemon juice, cayenne pepper and salt if needed.