Dissolve 2 oz. of gelatine in 1 quart of hot water, with a dessertspoonful of salt, the juice of a lemon and two dessertspoonsful of white wine vinegar, a sliced onion and twenty peppercorns. Bring to the boil, and then run through a jelly bag which has been rinsed in boiling water. If the jelly […]
Archive for the 'Fish Sauces' Category
Mince up 2 oz. of shallot finely, and put it into a pan with 1½ oz. of butter or well clarified dripping, add, if liked, a finely-minced clove of garlic, and fry it all together slowly until the onions are a golden-brown, then add a heaped up tablespoonful of curry powder, and one dessertspoonful of […]
