Francatelli Recipes for Batters and Stuffings, Chapter 5
Welcome to FabulousFusionFood's Francatelli Recipes for Batters and Stuffings — This page gives you the entire contents of the Fifth Chapter: Frying Batters — Stuffings and Seasonings from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER V.
No. 288.—FRYING BATTER.
To three·quarters of a pound of flour add two ounces of dissolved butter, a teaspoonful of salt, and two yolks of eggs ; mix this together with a wooden spoon, pouring in at intervals rather better than half a pint of tepid water ; let this batter be well worked with the spoon until it presents a perfectly smooth creamy appearance : it must then be set aside for an hour or so, and when about to use it for the various purposes described in this work, add lightly three whites of eggs previously whisked into a firm froth.
No. 289.—GERMAN FRYING BATTER.
Prepare the batter as in the foregoing number, using for the purpose beer instead of water.
No. 290.—NOVEL KINDS OF FRYING BATTER.
Most novel kinds of frying batters, never before thought of, may be easily prepared by observing the instructions set forth in No. 288, using, instead of water, any kind of white wine, or any sort of liqueur : such as noyeau, maraschino, camel, curaçoa, brandy, &c. ; only, in order to prevent extravagance, bear in mind that one wineglassful of any kind of liqueur is sufficient, making up the deficiency of moistening with nearly half a pint of tepid water.
No. 291.—ITALIAN FRYING BATTER.
To three-quarters of a pound of flour, add two good tablespoonfuls of salad-oil, a teaspoonful of salt, a little orange-flower water, two yolks of eggs, and about half a pint of French white wine, or cider ; mix vigorously, and finish as in No. 288.
No. 292.—YORKSHIRE PUDDING.
To one pound of sifted flour placed in a large basin add a teaspoonful of salt and a little grated nutmeg; moisten the salt with a little milk, then add the three whole eggs ; mix together with a wooden spoon, adding at intervals rather better than a quart of milk ; work the batter vigorously for ten minutes to make it light, and pour it instantly into a saucepan or baking·tin, previously made very hot, with about two ounces of good dripping in it ; set the pudding to bake under the meat before the fire about half an hour before it is taken up. Do not forget that it is necessary to turn the Yorkshire pudding out of the dish on to another baking-sheet, for the purpose of baking it on the under side also. When done, cut the pudding into squares, or diamonds, and send to table on a dish, separate from the beef.
No. 293.—SUET PUDDING.
To one pound of flour add six ounces of chopped suet, two eggs, a little salt and nutmeg ; mix briskly with a wooden spoon, adding gradually a quart of milk ; and, as soon as thoroughly worked together, pour the mixture into a cloth greased with butter, and floured, previously arranged in a round basin ready to receive the pudding; tie up with string and boil sharply in plenty of water for an hour and a half. When about to dish up the pudding, dip it in cold water, and turn it out on to its is dish.
No. 294.—VEAL STUFFING, OR SEASONING.
To half a pound of bread-crumbs add four ounces of chopped suet, and two whole eggs ; season with chopped parsley, thyme, marjoram and shalot (the last three in very small quantities), nutmeg, pepper and salt ; mix well together, and use this stuffing as herein directed.
No. 295.—BREAD-CRUMBS.
Take any quantity of stale bread-crumb ; break it up into pieces; place these in a clean cloth or napkin ; gather up the four corners tightly in your left hand, while with the right hand take a comparatively loose hold of that part containing the bread, and bruise it thoroughly into crumbs, by rubbing the contents of the napkin to and fro upon the table ; and having accomplished this part of the process, sift the crumbs through a wire sieve, upon a sheet of paper or dish, for use.
Note.—A cheaper kind of bread-crumbs which answers well for crumbing fish, may be prepared in manner following: viz.,—bake or dry any pieces of bread (left from table or otherwise) until perfectly hard without colour ; pound or bruise them in a mortar, and sift them through a wire sieve. This kind of crumbs, when the bread has been dried of a golden brown, answers well instead of raspings.
No. 296.—FRIED BREADCRUMBS.
To four ounces of bread-crumbs add rather better than an atomise of butter ; stir lightly and continuously in a saucepan, with a wooden spoon over a clear fire, until the bread·crumbs assume a very light-brown colour, and then turn them out immediately upon clean paper to free them from grease, and use them for required purposes.
No. 297.—SAGE-AND-ONION STUFFING.
Chop four large onions, and a dozen sage-leaves, separately ; parboil these together for two minutes ; drain them upon a sieve, and afterwards put them in a stew-pan with about six ounces of bread-crumbs, two ounces of butter, pepper and salt, and set the stuffing to simmer very gently over a slow fire for about twenty minutes, stirring it occasionally; and when the onions are nearly done, use this seasoning for offing geese, ducks, or pork.
Note.—The foregoing stuffing may also be easily converted into sage-and·onion gravy, by adding to it a little brown gravy, or water; in the latter case, a little Harvey or Oude sauce would be an improvement.
No. 298.—STUFFING FOB HARES.
Cut up the liver, heart, and lights of a hare, and fry them with an equal quantity of ham or bacon, seasoned with mushrooms, shalot, nutmeg, pepper and salt ; and when slightly browned, pound altogether with about two ounces of crumb of bread and one whole egg in a mortar, until well pulverized into a smooth paste ; and use this seasoning for stuffing hares or rabbits.
No. 299.—COLD MARINADE PICKLE.
To a quart of water add a pint of vinegar, cloves, mace, peppercorns, and a little salt, thinly sliced onion, carrot, celery, parsley, bay-leaves and thyme, and use this marinade for pickling roebuck, or mutton, or beef, roebuck fashion.
No. 300.—MIREPOIX, OR FOUNDATION FOB FLAVOURING SAUCES. OR GAME SOUPS.
Take red carrots, onions, celery, parsley-roots, shallots, raw ham or bacon, cloves, mace, and peppercorns; of each relative proportions—according to the quantity required for any given purpose : fry altogether with some butter in a stewpan, stirring occasionally until the ingredients attain a brownish hue ; then add a little wine and stock ; boil gently for a quarter of an hour, and use this preparation, as herein directed, for game soups, &c.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter 5: Frying Batters — Stuffings and Seasonings
CHAPTER V.
To three·quarters of a pound of flour add two ounces of dissolved butter, a teaspoonful of salt, and two yolks of eggs ; mix this together with a wooden spoon, pouring in at intervals rather better than half a pint of tepid water ; let this batter be well worked with the spoon until it presents a perfectly smooth creamy appearance : it must then be set aside for an hour or so, and when about to use it for the various purposes described in this work, add lightly three whites of eggs previously whisked into a firm froth.
Here you will find the modern redaction for Francatelli's Frying Batter.
Prepare the batter as in the foregoing number, using for the purpose beer instead of water.
Here you will find the modern redaction for Francatelli's German Frying Batter.
Most novel kinds of frying batters, never before thought of, may be easily prepared by observing the instructions set forth in No. 288, using, instead of water, any kind of white wine, or any sort of liqueur : such as noyeau, maraschino, camel, curaçoa, brandy, &c. ; only, in order to prevent extravagance, bear in mind that one wineglassful of any kind of liqueur is sufficient, making up the deficiency of moistening with nearly half a pint of tepid water.
Here you will find the modern redaction for Francatelli's Novel Kinds of Frying Batter.
To three-quarters of a pound of flour, add two good tablespoonfuls of salad-oil, a teaspoonful of salt, a little orange-flower water, two yolks of eggs, and about half a pint of French white wine, or cider ; mix vigorously, and finish as in No. 288.
Here you will find the modern redaction for Francatelli's Italian Frying Batter.
To one pound of sifted flour placed in a large basin add a teaspoonful of salt and a little grated nutmeg; moisten the salt with a little milk, then add the three whole eggs ; mix together with a wooden spoon, adding at intervals rather better than a quart of milk ; work the batter vigorously for ten minutes to make it light, and pour it instantly into a saucepan or baking·tin, previously made very hot, with about two ounces of good dripping in it ; set the pudding to bake under the meat before the fire about half an hour before it is taken up. Do not forget that it is necessary to turn the Yorkshire pudding out of the dish on to another baking-sheet, for the purpose of baking it on the under side also. When done, cut the pudding into squares, or diamonds, and send to table on a dish, separate from the beef.
Here you will find the modern redaction for Francatelli's Yorkshire Pudding.
To one pound of flour add six ounces of chopped suet, two eggs, a little salt and nutmeg ; mix briskly with a wooden spoon, adding gradually a quart of milk ; and, as soon as thoroughly worked together, pour the mixture into a cloth greased with butter, and floured, previously arranged in a round basin ready to receive the pudding; tie up with string and boil sharply in plenty of water for an hour and a half. When about to dish up the pudding, dip it in cold water, and turn it out on to its is dish.
Here you will find the modern redaction for Francatelli's Suet Pudding.
To half a pound of bread-crumbs add four ounces of chopped suet, and two whole eggs ; season with chopped parsley, thyme, marjoram and shalot (the last three in very small quantities), nutmeg, pepper and salt ; mix well together, and use this stuffing as herein directed.
Here you will find the modern redaction for Francatelli's Veal Stuffing.
Take any quantity of stale bread-crumb ; break it up into pieces; place these in a clean cloth or napkin ; gather up the four corners tightly in your left hand, while with the right hand take a comparatively loose hold of that part containing the bread, and bruise it thoroughly into crumbs, by rubbing the contents of the napkin to and fro upon the table ; and having accomplished this part of the process, sift the crumbs through a wire sieve, upon a sheet of paper or dish, for use.
Note.—A cheaper kind of bread-crumbs which answers well for crumbing fish, may be prepared in manner following: viz.,—bake or dry any pieces of bread (left from table or otherwise) until perfectly hard without colour ; pound or bruise them in a mortar, and sift them through a wire sieve. This kind of crumbs, when the bread has been dried of a golden brown, answers well instead of raspings.
To four ounces of bread-crumbs add rather better than an atomise of butter ; stir lightly and continuously in a saucepan, with a wooden spoon over a clear fire, until the bread·crumbs assume a very light-brown colour, and then turn them out immediately upon clean paper to free them from grease, and use them for required purposes.
Here you will find the modern redaction for Francatelli's Fried Breadcrumbs.
Chop four large onions, and a dozen sage-leaves, separately ; parboil these together for two minutes ; drain them upon a sieve, and afterwards put them in a stew-pan with about six ounces of bread-crumbs, two ounces of butter, pepper and salt, and set the stuffing to simmer very gently over a slow fire for about twenty minutes, stirring it occasionally; and when the onions are nearly done, use this seasoning for offing geese, ducks, or pork.
Note.—The foregoing stuffing may also be easily converted into sage-and·onion gravy, by adding to it a little brown gravy, or water; in the latter case, a little Harvey or Oude sauce would be an improvement.
Here you will find the modern redaction for Francatelli's Sage and Onion Stuffing.
Cut up the liver, heart, and lights of a hare, and fry them with an equal quantity of ham or bacon, seasoned with mushrooms, shalot, nutmeg, pepper and salt ; and when slightly browned, pound altogether with about two ounces of crumb of bread and one whole egg in a mortar, until well pulverized into a smooth paste ; and use this seasoning for stuffing hares or rabbits.
Here you will find the modern redaction for Francatelli's Stuffing for Hares.
To a quart of water add a pint of vinegar, cloves, mace, peppercorns, and a little salt, thinly sliced onion, carrot, celery, parsley, bay-leaves and thyme, and use this marinade for pickling roebuck, or mutton, or beef, roebuck fashion.
Here you will find the modern redaction for Francatelli's Cold Marinade Pickle.
Take red carrots, onions, celery, parsley-roots, shallots, raw ham or bacon, cloves, mace, and peppercorns; of each relative proportions—according to the quantity required for any given purpose : fry altogether with some butter in a stewpan, stirring occasionally until the ingredients attain a brownish hue ; then add a little wine and stock ; boil gently for a quarter of an hour, and use this preparation, as herein directed, for game soups, &c.
Here you will find the modern redaction for Francatelli's Mirepoix.