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Updated: August 4, 2024
They made all preparations for using me as a side-dish at a cannibal banquet, when TIPPOO TIB arrived and released me. Tanganyika again! Back here safe and sound! TIPPOO TIB turned out most unsatisfactory. Wanted to marry me! with a hundred other wives already! Not prepared for this sort of home-life.
Or, having prepared the following sauce, a pint of milk, a tablespoonful of flour and one beaten egg, salt, pepper and a very little mace; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens; pour the sauce on a hot side-dish and arrange the tomatoes in the centre.
For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings. To make a CUSTARD PUDDING. Take a pint of cream, mix it with six eggs well beat, two spoonfuls of flour, half a nutmeg grated, a little salt and sugar to your taste; butter your cloth, put it in when the pan boils, baste it just half an hour, and melt butter for the sauce. To make FRYED TOASTS.
Not content with making each of his pictures utterly different from all the others, he neglected all the above formalities and yet managed to pile triumph on triumph. There are some men of whom it may be said that, like a punter on a good day, they can't do wrong. Priam Farll was one such. In a few years he had become a legend, a standing side-dish of a riddle.
Put on a flat side-dish a liberal bed of crisp lettuce. Add the chicken, garnish neatly, and, just before sending to table, pour over it a mayonnaise. If in hot weather, arrange the salad on a dish that will stand in a small tub or kid. Fill this with ice, place the dish on top, pin a napkin or towel around the tub to hide it from view.
Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake them. This is proper at noon for a side-dish.
These general principles readily apply to the preparation of the numberless made dishes which are the glory of European cookery, and which transform the remains of an ordinary meat breakfast into a delicious luncheon, or an inviting side-dish for dinner.
Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, with a little vinegar, stew all together gently; serve with poached eggs or small forcemeat fritters. This forms a pretty side-dish, and is also a nice way of dressing spinach to serve in the same dish with cutlets.
Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown. This is proper for a side-dish either for noon or night. To make a common quaking PUDDING.
To make sweet PATTEES. Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them. They are proper for a side-dish. To make BEEF-ROLLS.
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