Well, now, that was rat tasty, and just right for a wintery evening's meal.
|The first thing you must do when you get home, before you take off your coat, is to go to the kitchen and light the stove. It will have to be a gas stove [as opposed to a coal-burning one; electric stoves weren't available at the time], because otherwise you'll never be able to cook in ten minutes.|
Next fill a pot large enough to hold a quart of water. Put it on the fire, cover it, and bring it to a boil. What's the water for? I don't know, but it's bound to be good for something, whether in preparing your meal or just making coffee. If you're planning to deep fry anything, put a pot half filled with lard or cooing oil on another burner.
All this should be done immediately, because the time necessary to heat the water or fat shouldn't count in the ten minutes it takes to cook your meal. Now that everything's started, you can take off your coat and start cooking.
|Spicy Guinness Mustard|
|– 1 12-oz bottle Guinness Extra Stout|
– 2 cups brown mustard seeds (10 oz)
– 1 cup red wine vinegar
– 1 tbl kosher salt
– 1 tsp freshly ground black pepper
– 1/4 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/4 tsp ground allspice
Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1-2 days so that the mustard seeds soften and the flavors meld.
Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard with mellow as the condiment ages.)
|Yield: 3-1/2 cups|
|193. Amaretti Fritti (Fried Macaroons)|
Take 20 small macaroons, soak them briefly in rum or cognac, but do not let them become too soft. Dip them in the batter described in recipe 156—the amounts given there should do for our purposes here. Then fry in lard, butter or olive oil. Sprinkle lightly with confectioners' sugar and serve hot.
This is not the kind of desert [sic] to send you into raptures and make you ask for more, but it will do in a pinch.