Evelyn Snead Barnett - "Jerry's Reward"

Roger Thompson Finlay - "The Wonder Island Boys: The Mysteries of the Caverns"

Alfred Elwes - "The Adventures of a Dog, and a Good Dog Too"

Dean S. Fansler - "Filipino Popular Tales"

Annual Bibliography of Commonwealth Literature 2007
This paper argues that discourses of love in Ghanaian market literature for youth offer a view into complex negotiations of agency and empowerment. Drawing on Deborah Durham's notion of youth as "social `shifters'" and Francis Nyamnjoh's conception of the "interconnectedness" of agency, I take Ghanaian market literature as one specific case of how African literature for youth foregrounds questions of continuity and change as African societies enter into increasingly complex global relations. In this literature for youth, received notions of love, often constructed out of impressions from American pop and hip hop music, carry new notions of agency that compete with existing "domesticated" forms. Authors like Ike Tandoh and Evelyn Tay employ discourses of love to offer youth alternative avenues for empowerment in a context of socio-economic disenfranchizement. In a creative process of "straddling", this writing both reveals and reproduces the contradictions that obtain in youth configurations of agency.

The Belgian Cookbook

V >> various various >> The Belgian Cookbook






POMMES CHATEAU

Take twenty potatoes, turn them with a knife into olive shape, boil them
in salted water for five minutes; drain them and put them on a baking-tin
with salt and butter or dripping. Cook them in a very hot oven for thirty
minutes, moving them about from time to time. Sprinkle on a little
chopped parsley before serving.



CHIPPED POTATOES

Take some long-shaped potatoes, peel them and smooth them with the knife.
Cut them into very thin rounds.

Heat the grease pretty hot, dry the slices of potato with a cloth, put
them into the frying basket and plunge them into the fat. When they are
colored, take the basket out, let the fat heat up again to a slightly
higher temperature, and re-plunge the basket, so that the slices become
quite crisp. Serve with coarse salt sprinkled over.



CHICORY A LA FERDINAND

Boil and chop in medium-sized pieces the chicory, mince up a few chives
according to your taste and heat both the vegetables in some cream,
adding salt and pepper. Pour on a dish and decorate with chopped hard-
boiled eggs.



APPLES AND SAUSAGES

This dish comes from the French border of Belgium; it tastes better than
you would think. Take a pound of beef sausages, and preferably use the
small chipolata sausages. (What a delightful thing if the English would
make other kinds of sausages as well as their beef and pork ones!) Fry
then your sausages lightly in butter, look upon them as little beings for
a few moments in purgatory before they are removed to heaven, among the
apples. Keeping your sausages hot after they are fried, take a pound of
brown pippin apples, pare them and core them. Cut them into neat rounds
quarter of an inch thick, put them to cook in their liquor of the
sausages (which you are keeping hot elsewhere), and add butter to moisten
them. Let them simmer gently so as to keep their shape. Put the apple-
rings in the center of the dish, place the sausages round them. This dish
uses a good deal of butter, but you must not use anything else for
frying.



STUFFED CHICORY

Make a mince of any cold white meat, such as veal, pork or chicken, and
add to it some minced ham; sprinkle it with a thick white sauce. In the
meantime the chicories should be cooking; tie each one round with a
thread to keep them firm and boil them for ten minutes. When cooked,
drain them well, open them lengthwise very carefully, and slip in a
spoonful of the mince. Close them, keeping the leaves very neat, and, if
necessary, tie them round again. Put them in a fire-proof dish with a
lump of butter on each, and let them heat through. Serve them in their
juice or with more of the white sauce, taking care to remove the threads.

[_Madame Limpens_.]



TOMATOES STUFFED WITH BEANS

Halve and empty the tomatoes, and put a few drops of vinegar in each.
Cook your beans, whether French beans or haricots or flageolets, and stir
them, when tender, into a good thick bechamel sauce. Let this get cold.
Empty out the vinegar from the tomatoes and fill them with the mixture,
pouring over the top some mayonnaise sauce and parsley.

[_Madame van Praet_.]



CABBAGE AND POTATOES

Boil the cabbages in salted water till tender. Chop them up. Brown an
onion in butter, and add the cabbage, salt, pepper, and a little water.
Slice some potatoes thickly, fry them, and serve the vegetable with
cabbage in the center, and the fried potatoes laid round.

[_Mdlle. M. Schmidt, Antwerp_.]



SPINACH A LA BRACONNIERE

Cook two pounds of well-washed spinach; drain it, and pass it through a
sieve; or, failing a sieve, chop it very finely with butter, pepper and
salt. Do not add milk, but let it remain somewhat firm. Make a thick
bechamel sauce, sufficient to take up a quarter of a pound of grated
Gruyere, and, if you wish, stir in the yolk of a raw egg. Lay in a
circular dish half a pound of minced ham, pour round it the thick white
sauce, and round that again the hot spinach. This makes a pretty dish,
and it is not costly.

[_Mme. Braconniere_.]



A DISH OF HARICOT BEANS

Put the haricots to soak for six hours in cold water. Boil them in water
with one carrot, one onion, salt, two cloves, a good pinch of dried
herbs. Drain off the liquor from the haricots. Chop up a shallot, and fry
it in butter; add your haricots, with pepper and salt and tomato puree.
Stir well, and serve with minced parsley scattered at the top.

[_Mme. Goffaux_.]



POTATOES IN THE BELGIAN MANNER

Take some slices of streaky bacon, about five inches long, and heat them
in a pan. When the bacon is half-cooked, take it out of the pan and in
the fat that remains behind fry some very finely-sliced onions till they
are brown. When the onions are well browned, put them in a large pot,
large enough for all the potatoes you wish to cook, adding pepper, salt,
and a coffee-spoonful of sweet herbs dried and mixed, which in England
replace the thyme and bay-leaves used in Belgium. Add sufficient water to
cook the potatoes and your slices of bacon. Cook till tender.

[_E. Wainard_.]



TOMATOES AND SHRIMPS

Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle
them over with picked shrimps. Then pour over all a good mayonnaise
sauce. For the sauce: Take the yolk of an egg and mix it with two soup-
spoonfuls of salad oil that you must pass in very gently and very little
at a time. Melt a good pinch of salt in a teaspoonful of vinegar
(tarragon vinegar, if you have it); add pepper and a small quantity of
made mustard. In making this sauce be sure to stir it always the same
way. It will take about half-an-hour to make it properly.

[_Paquerette_.]



FLEMISH ENDIVE

Choose twelve endives that are short and neat; cut off the outside leaves
and pare the bottom; wash them in plenty of water, and cook them in
simmering water for three minutes. Then take them from the water and
place them in a well-buttered frying-pan, dust them with salt and also
with a pinch of sugar. Add the juice of half a lemon, and rather less
than a pint of water. Place the pan on the fire for two or three minutes
to start the cooking, then cover it closely, and finish the cooking by
placing it in the oven for fifty minutes. Take out the endives and put
them in the vegetable-dish and pour over them the liquor in which they
have been cooked. This liquor is improved by being reduced, and when off
the fire, by having a small piece of butter added to it.

The above recipe can be used for chicory as well as for endive.

[_J. Kirckaert_.]



CAULIFLOWER AND SHRIMPS

Take a cauliflower and cut off the green part, and wash it several times
in salted water. Boil it gently till cooked, taking care that it remains
whole. Put it aside to cool, and when it is quite cold make a hole in the
center down to the bottom. Pick some shrimps till you have half a pint of
them, make a good mayonnaise and, taking half of it, mix it with the
shrimps. Fill the hole in the cauliflower with the shrimps and sauce, and
pour the rest of the sauce over the top of the cauliflower.

This dish is to be served very cold.

[_E. Defouck_.]



BELGIAN CARROTS

Clean well the carrots, cut them in dice, and wash them well. Put them on
the fire with enough water to cover them, a bit of butter, an onion well
minced, salt and pepper and a dessert-spoonful of powdered sugar. Place
the dish in the oven for at least an hour, and, when you serve it,
sprinkle over the carrots some minced parsley.

[_Gabrielle Janssens_.]



STUFFED TOMATOES

Take ten good tomatoes and cut off the tops, which are to serve as lids.
Remove the insides, and fill with the following mixture: minced veal and
ham, rather more veal than ham, mushrooms tossed in butter, a little
breadcrumb, milk to render it moist, pepper and salt. Put on the covers
and add on each one a scrap of butter. Bake them gently in a fireproof
dish. The following excellent sauce is poured over them five minutes
before taking them out of the oven: Use any stock that you have,
preferably veal, adding the insides of the tomatoes, pepper and salt;
pass this through the wire sieve. Make a _roux_--that is, melt some
butter in a pan, adding flour little by little and stirring until it goes
a brown color. Add to it then your tomatoes that have been through the
sieve, and some more fried mushrooms. Pour this sauce over the whole and
serve very hot.

[_Mme. van Praet_.]



RED CABBAGE

Mince the cabbage and put it in a pan with plenty of refined fat
(clarified fat) and two or three large potatoes, pepper and salt. Add
sufficient water to cover it, with a dash of vinegar and six dessert-
spoonfuls of brown or moist sugar. Let it simmer for four hours, drain it
and serve cold.

[_Mme. Segers_.]



VEGETABLE SALAD

The special point of this dish is that peas, beans, carrots in dice, are
all cooked separately and when they are cold they are placed in a large
dish without being mixed. Decorate with the hearts of lettuce round the
edge and with slices of tomato, and pour over it, or hand with it, a good
mayonnaise.

[_Mme. van Praet_.]



CHICORY

This excellent vegetable can be dressed either in a bechamel sauce, or
with butter and lemon-juice. It is gently stewed, first of all, and it
requires pepper and salt. The sauces can be varied with tomato, or with
some of the good English bottled sauces stirred with the bechamel.

[_Mme. van Praet_.]



CAULIFLOWER A LA REINE ELIZABETH

Simmer the cauliflowers till tender. Prepare a mince of veal and pork,
and season it well with a little spice. Butter a mold and fill it with
alternate layers of mince and of cauliflower broken in small pieces. Fill
a large saucepan three-quarters full of boiling water and place the mold
in this; let it cook for one hour in this way over the fire; turn it out
and pour a spinach sauce over it.

[_Mme. van Praet_.]



MUSHROOMS A LA SPINETTE

Make some puff pastry cases, wash and chop the mushrooms and toss them in
butter to which you have added a slice of lemon. Make a bechamel sauce
with cream, or, failing that, with thick tinned cream, and mix with the
mushrooms. Heat the cases for a few minutes in the oven and fill them
with the hot mixture.

[_Mme. Spinette_.]



DRESSED CAULIFLOWER

Simmer a cauliflower till it is tender. Pour out the liquor, and add to
it a bit of butter, the size of a nut, rolled in flour, a pinch of
nutmeg, a tablespoonful of Gruyere cheese and a little milk.

Bind the sauce with a little feculina flour. At the moment of
serving, pour the sauce over the cauliflower, which you have placed
upright on a dish. The nutmeg and the cheese are indispensable to this
dish.

[_V. Verachtert_.]



BRUSSELS SPROUTS

(The best way to cook them)

Having cleaned and trimmed your sprouts, let them simmer in salted water,
to which you have also added a little soda to preserve the color. Or, if
you do not like to add soda, keep the pan firmly covered by the lid. When
tender, take them out and let them drain, place them in another pan with
a good lump of butter or fat; stir, so as to let the butter melt at once,
and sprinkle in pepper and a tiny pinch of nutmeg.

[_Mdlle. Germaine Verstraete_.]



RAGOUT OF MUTTON

Fry the mutton very well. Then place in another pan sufficient water to
cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a
few white turnips cut in pieces. When they are well cooked, add the meat
and let all simmer for two hours.

[_V. Verachtert_.]



STEWED SHOULDER OF MUTTON

Put in a pan a large lump of butter or clarified fat, and place the
shoulder in it. Add two big onions sliced, and a very large carrot also
sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like
it, two garlic knobs. Let the shoulder simmer in this by the side of the
fire for three hours. Strain the sauce through a fine sieve, and then add
to it either a glass of good red wine or a little made mustard with a
teaspoonful of brown sugar.

[_Mme. Segers_.]



SHOULDER OF MUTTON

Put a handful of dried white haricots to soak over-night and simmer them
the following day for two hours with some salt. Rub your shoulder of
mutton with a little bit of garlic before putting it in the oven to cook,
and when it is done, serve with the haricots round it, to which have been
added a pat or two of butter.

[_V. Verachtert_.]



MUTTON COLLOPS

Take some slices of roast or boiled leg of mutton, egg them, and roll in
a mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the
slices are brown on each side; serve with chipped potatoes.



SHOULDER OF MUTTON DRESSED LIKE KID

My readers have probably tasted a shoulder of kid dressed as mutton. Let
them therefore try the converse of the dish, and, if they really take
trouble with it, they will have a dinner of the most delicious. Put into
a deep dish that will hold your shoulder of mutton the following mixture:

A cupful each of oil, vinegar, white wine, red wine, an onion stuffed
with cloves, a bunch of herbs which must be fresh ones--thyme, parsley,
marjoram, sage, a tiny bit of mint, a few bay-leaves--two medium carrots
cut in slices. Put the shoulder of mutton in this mixture and keep it
there for four days, turning it every now and then and pouring the
mixture on it. On the fifth day take it out, and, if you care to take the
trouble, you will improve it by larding the meat here and there. Put it
to roast in front of a good fire, with your liquor, which serves to baste
it with, in a pan beneath. If you cannot arrange to hang the mutton by a
string to turn like a roasting jack, then bake it, and continually baste
it. A small shoulder is most successful. For one of four pounds bake for
fifty minutes.



ROAST RUMP OF BEEF, BORDELAISE SAUCE

Take three pounds of the rump of beef, put it into a pretty deep pan upon
one onion, one sliced carrot, some thyme, and a bay-leaf, three table-
spoonfuls of dripping, salt, and pepper. Put it on the top of the fire,
and when it comes fully to the boil, put it to the side, and allow it to
simmer nicely for an hour and a half. Dress it on a dish and serve the
sauce separately.



ROASTED FILLET OF BEEF

About three pounds of fillet of beef roasted in a good hot oven for forty
minutes; let it be rather underdone. Take three turnips, four good-sized
carrots, cut them into jardiniere slices. Cook them separately in salted
water, drain them and add salt, pepper, a tiny pinch of sugar and one
dessert-spoonful of butter. Dress the fillet on a long dish with the
garniture of carrots and turnips, and some artichoke-bottoms cooked in
water and finished with butter, also add some potatoes _chateau_. Be
sure the dish is very hot. Put a little water, or, for choice, clear
stock, upon the roasting-dish and pour it over the fillet.



BEEF A LA BOURGUIGNONNE

Braise three pounds of beef upon twenty little onions, ten mushrooms, and
two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one
and one-half hours with not too hot a fire. After that, place the beef on
an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the
vegetables and let it boil up. Cut some slices of the beef, and strain
the sauce over all.



OX-TONGUE A LA BOURGEOISE

Braise a tongue with two glasses of Madeira, one carrot, one onion,
thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, four
carrots cut in two and three in four, about one-half inch long, ten
smallish onions, and braise them all together; then add two large table-
spoonfuls of demi-glaze, some salt and pepper. Serve all very hot on an
oval dish.

Braised tongue eats very well with spinach, carrots or sorrel.



BEEF A LA MODE

Take the raw beef, either rump-steak or fillet, and brown it in the pan
in some butter. Then add a little boiling water. Add then six or eight
chopped shallots, the hearts of two celeries chopped, a few small and
whole carrots, pepper, salt, two cloves. Before serving, bind the sauce
with a little flour and pour all over the meat.

[_V. Verachtert_.]



BOEUF A LA FLAMANDE

For this national dish that part of the animal called the "spiering" is
used, which is cut from near the neck. What is called fresh silverside in
England answers very well. Cut the beef into slices about half-an-inch
thick and divide the slices into four pieces. This you can do with a
piece of four pounds. For a piece of four pounds, cook first of all four
large fried onions in fat. Put the beef in the hot fat when the onions
are colored, and saute it; that is, keep moving the meat about gently.
Take the meat out and place it on a dish. Add to the fat two dessert-
spoonsful of flour and let it cook gently for five minutes, adding a good
pint of water. Pass the sauce through a tammy, over the onions, and put
the meat back in it, and it ought to cover them. Then add a dessert-
spoonful of good vinegar and a strong bunch of herbs. Stew for an hour,
take off the fat and remove the bunch of herbs. Heat up again and serve.



CARETAKER'S BEEF

The real name of this dish is _Miroton de la Concierge_, and it is
currently held that only _concierges_ can do it to perfection. Put a
handful of minced onion to fry in butter; when it is nearly cooked, but
not quite, add a dessert-spoonful of flour, and stir it till all is well
colored. Pour on it a little gravy, or meat-juice of some kind, and let
it simmer for ten minutes after it begins to steam again. Then take your
beef, which must be cold, and cut in small slices; throw them in and let
it all cook for a quarter of an hour, only simmering, and constantly
stirring it, so that though it becomes considerably reduced it does not
stick to the pan.



BLANKENBERG BEEF

This is a winter dish; it is most sustaining, and once made, it can be
kept hot for hours without spoiling. Make a puree of lentils or peas, and
season it with pepper and salt. Mince your beef with an equal quantity of
peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves.
If you have any cheap red wine pour it over the mince till it is well
moistened. If you have no red wine, use gravy. If you have no gravy, use
milk. Let all heat up in the oven for ten minutes, then sprinkle in some
currants or sultanas. Take the dish you wish to serve it in, put the stew
in the middle, and place the puree round it. If the mince is moist it can
be kept by the fire till required, or the dish can be covered with
another one and placed in a carrying-can, taken out to skating or
shooting parties.



VEAL WITH TOMATOES

Grill some slices of fat veal; cook some sliced tomatoes with butter,
pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal
with the tomatoes laid on top of each slice, and pour _maitre-
d'hotel_ butter over, made with butter, salt, chopped parsley, and
lemon-juice.



FRICANDEAU OF VEAL

A fillet of veal, larded with fat bacon, of about three pounds. Braise it
one and one-half hours on a moderate fire. Dish with its own gravy. This
eats well with spinach, endive, sorrel or carrots.



VEAL CUTLETS WITH MADEIRA SAUCE

are garnished with potatoes and mushrooms, and the sauce is made of demi-
glaze and madeira, worked up with butter, pepper, salt and chopped
parsley.



GRENADINS OF VEAL

Cut your veal into fairly thick cutlets, lard them with fat bacon, and
braise them in the oven, with salt, pepper and butter. Dish up, and rinse
the pot with a little stock, and pour it on the meat ready to serve.



CALF'S LIVER A LA BOURGEOISE

Take a calf's liver, lard it with fat bacon, braise it with the
_bourgeoise_ garnish--carrots and turnips. After it is cooked and
dished, stir some demi-glaze into the sauce, pour it on to the meat and
garnish with potatoes _chateau_.



VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE

Take some slices of loin of veal, fry them in butter, with pepper and
salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it
with some mushrooms and a little madeira. Put the mushrooms and sauce on
each slice and sprinkle chopped parsley over all.

This can also be done with _fines herbes_, mushrooms, chervil and
parsley, chopped before cooking them in the butter.



BLANQUETTE OF VEAL

Take your veal, which need not be from the fillet or the best cuts. Cut
it into pieces about an inch long and add a little water when putting it
into the pan; salt, pepper and a little nutmeg, and let it simmer for two
hours. When tender, stir in the juice of half a lemon, and then bind the
sauce with the yolk of an egg, or, in default of that, with a little
flour. Serve immediately. You will find that when you wish to bind a
sauce at the last minute, egg powder will serve very well.

[_V. Verachtert_.]



VEAL CAKE, EXCELLENT FOR SUPPER

Take some chopped veal and with it an equal quantity of chopped beef, and
one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with
a raw egg, adding salt and pepper, and, if wished, some blanched and
chopped almonds. (Put a large piece of butter both above and below.)
Shape the meat into the form of a loaf and put it in a dish, with a large
slice of butter above and below it. Cook it for about half-an-hour.

[_Mme. Gabrielle Janssens_.]



BREAST OF VEAL

(A good and inexpensive dish)

Cook the breast of veal in stock or in a little meat extract and water,
with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and
three cloves. Let it stew for one hour in this, and then take it out.
Take out also the vegetables, and strain the liquor. Make a bechamel
sauce and add it to the liquor, giving it all a sharp taste with the
juice of half a lemon. Put back the breast of veal in this sauce and when
hot again serve them together.

[_Mdlle. Spinette_.]



OX TONGUE

Cook the ox tongue in stock or in meat extract and water. Make the
hunters' sauce, as for a hare, but sprinkle into it some chopped
sultanas. Take the tongue out of the stock and skin it, cut it in neat
pieces if you wish, and let it heat in your sauce.

[_Mdlle. Spinette_.]



VEAL A LA MILANAISE

Egg and breadcrumb some thick slices of veal; fry and garnish with boiled
macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in
Julienne strips, pepper, salt, and a little tomato sauce. Mix all
these well together, and serve very hot.



STUFFED VEAL LIVER, OR LIVER A LA PANIER D'OR

The _Panier d'Or_ is a hotel in Bruges, much frequented before the
war by the English.

Take the yolk of a hard-boiled egg, a bit of bread the same size, and
crumble them together; rub in some chopped parsley and onion and moisten
it with gravy or with milk; season highly with salt, cayenne, and a
little vinegar or mustard. Take your liver, if possible in one rather
large flat slice. Make deep cuts in it, parallel to each other, and lying
closely together. Press your stuffing into these cuts. Put a bit of
butter the size of a walnut into a pan, or fireproof dish. Take your
liver and tie it round with a slice of fat bacon or fat pork. Lay it in
the dish and let it cook for an hour in a moderate oven. When done,
remove the slice of bacon, if there is any left, and serve the liver in
its own juice.



VEAL A LA CREME

Take a piece of veal suitable for roasting, and put it in vinegar for
twenty-four hours.

Roast it with butter, pepper and salt, with a few slices of onion. Baste
it well, and when it is finished crush the onions in the gravy and add
some cream. Mix together with flour so as to thicken.

[_Mdlle. Spreakers_.]



_This is the demi-glaze Sauce which is used for all brown Sauces._

Take one pound of flour, dry it in the oven on a tray till it is the
color of cocoa; pass it through a sieve into a saucepan, moisten it with
stock, mixing very carefully. Boil it up two or three times during forty-
eight hours, adding two carrots, two onions, thyme, bay, all cut up,
which you have colored in the frying-pan, also some salt and peppercorns.
When it is all cooked, pass it through a cloth or sieve. When it is
reduced the first time, you should add some stock, but by the time it is
finished it should be fairly thick. It will keep for a fortnight.

[_G. Goffaux_.]



DUTCH SAUCE FOR FISH

Take a tablespoonful of flour and three of water; make it boil and add
the yolks of three eggs; melt one-half pound of butter and beat it gently
into your first mixture, add salt, the juice of half a lemon and a pinch
of grated nutmeg. Keep the sauce very hot in a _bain-marie_ or in a
double saucepan. If you have neither, keep it in a large cup placed in a
saucepan of hot water.

[_Mrs. Emelie Jones_.]



BEARNAISE SAUCE

(Very good with stewed meat)

Put some onions to cook in tarragon vinegar and water; when they are half
done, add more water and throw in a little thyme and a leaf or two of
bay; let it cook for one hour and pass it through a sieve. Melt some
butter in a pan and thicken it with flour; put your vinegar to it and
more water if you think it necessary; stir in salt and pepper and the
yolks of two eggs or more, according to the quantity that you wish to
make. Let it get thick, and just as you take it off the fire add a
sprinkle of chopped parsley and a pat of butter. This is a useful sauce
and it well repays the trouble.

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