A Rule by
which any gentleman may be enabled to establish a practical system of
domestic economy, according to his income, to detect any error that may
have arisen in the management, and to discover at once what part or parts
he may best alter, in order to increase or diminish the expense of any
other part that may be desired.
the whole annual income, be it what it may, into 100 equal parts, which
may be appropriated to the several branches of the establishment in the
following proportions, viz.
cent, for provisions and other articles of household expense.
22 per cent, for servants, horses, and carriages.
12 per cent, for clothing, haberdashery, and other incidental expenses of
8 per cent, for education, pocket, private, and other extra expenses.
12 per cent, for rents, taxes, and repairs of house and furniture.
10 per cent, to be reserved for future contingencies.
these premises is deduced the following Table, by means of which this rule
may be adapted to any amount of income, viz.
36 per cent.
22 per cent.
12 per cent.
8 per cent.
8 per cent.
10 per cent.
£10 is one per cent, on £1000; £20 is one per cent, on £2000; £30 is one
per cent, on £3000, and so on.
NOTE ON FISH, MEAT POULTRY, GAME, AND
VEGETABLES, TO SHOW THE TIME THEY ARE IN SEASON.
are in the highest perfection in April, May, and June; and are only
quite out of season in September, October, and November.
fish are in season from June to January.
are in season from July to February.
Mackerel are in season from April to July.
large Lobsters are in their best season from the middle of October till
the beginning of May. Many of the small Oysters are in season from
September to April.
Haddocks are in season from May to February; in December and January
they are in perfection.
are in season from January to March; but may be obtained during the
greater part of the year.
are best from January to June, and are only out of season in September.
are in season from the middle of November to February.
are in season from January to June, and are to be had in October and
are in season from May to July.
are in season from July to September.
are in season in June and July, and till November.
are in season in September to June.
Brill, and Flounders, are in season from January to March, and from July
and Soles are in perfection about Midsummer, and are in the market
almost all the year.
are in season from July to November.
are in season in August and September.
are always in season.
Sturgeon are in season from January to February.
are in season from August to May, as are also Prawns, Shrimps, and other
are in season in the spring months only.
in the highest perfection from November to January; but is always in
is in the highest perfection from June to November; but, like beef, is
always in season.
in season from February till October, and may be had in the other
Grass Lamb is in season from April to August, and House Lamb may be had
in the other months; it is most esteemed in December and January.
most plentiful from November to March, but may be had throughout the
year. – Roasting Pigs are always in season.
are in season except when they are moulting, which is during the Autumn
for the old, and in Spring for the young. Chickens may be had all the
year, excepting sometimes in January.
are in season from September to February; and Turkey Poults are in
season from June to November.
and Pea Fowl are in season from February to June.
are in season from September to February; and Green Geese are in season
from April to September.
are in season from August to February; and Ducklings from April to June.
are in season from February to November.
Venison: Buck Venison is in the highest perfection from June to
September; and Doe Venison from October to December.
are in season from September to February, and Leverets during the other
are in season throughout the year.
Pheasants are in season from October to December.
Partridges are in season from September to January.
Woodcock and Snipes may generally be had from November to March.
and Blackcock are in season from August to December.
Wild-Ducks and Wild-Geese are in season from September to February, as
are also Teal and Widgeons.
Wheatears are in season in July and August.
are in season from July to September.
Cabbages: Early Cabbages are in season from April to July, and other
Cabbages till February.
Kale is in season from November to April.
Brussels Sprouts are in season from December to March.
Cauliflower is in season from May to November.
Broccoli is in season from December to April.
begin in May, and are used all the other months.
– the same may be observed as of Turnips.
Parsnips are in season from October to April.
Scorzonera, Salsify, Skirret, and Red Beat, the same.
Beet: the leaves are in season from September to March.
Potatoes begin in June and continue all the year.
are in season from June to November.
are in season from June to September.
or French Beans are in season from the end of June to September.
Spinach: the Winter Spinach is in season from November to May, and the
Summer Spinach during the other months.
Asparagus is in season from April to July.
Kale is in season from December to April.
begin in March, and continue all the year round.
are in season from October to May.
and Cibols are fit for use in March.
and Garlic begin in August.
Artichokes are in season from June to October.
Cardoons are in season from November to February.
Lettuce, taking it in its varieties, is always in season.
is in season from September to March.
Cress, Mustard, and Sorrel, throughout the year.
Radishes are in season from March to May.
Cress: the Flower will be ready in May, the Seeds in September.
Horse-radish is always in season; Parsley is the same.
is in season from March to the middle of May.
Cucumbers are in season from June to September.
APPENDIX – N°. II.
ANNA PROPHET’S OX-TAIL SOUP.
pound of gravy beef, cut into small pieces, and put on in five quarts of
water. When it boils, skim it well, and add two carrots, one turnip, four
large red onions, a bunch of parsley, and a large table-spoonful of whole
black pepper. Let it simmer for six or seven hours; strain, and mix with
about a pint of the soup, seven ounces of nicely browned flour; stir it
into the soup, and then add two large, or three small ox-tails, which have
been prepared, as follows, and let the whole simmer for two hours: -
ox-tails into joints, and wash them thoroughly in cold water several
times, and then pour boiling water over them; when cold, pour it off, and
lay them in fresh cold water for some hours.
flour very gradually in a Dutch oven, frequently stirring it, to prevent
its burning. Browned flour is far preferable for thickening brown sauces,
gravies, and soups.
ANOTHER WAY TO MAKE WHITE SOUP.
quarts of good white stock, made of rabbits, veal, or the liquor a calf’s
head was boiled in, put one pound of lean veal, some slices of ham, two or
three whole onions, one carrot, a bunch of parsley, and three blades of
mace; boil one hour; strain, and add to the liquor the white part of a
cold roasted fowl or pheasant, finely pounded, about two ounces of sweet
almonds, blanched and pounded, about two ounces of sweet almonds, blanched
and pounded, and the pounded yolks of two hard boiled eggs. Put the whole
through a sieve. Mix six well beaten yolks of eggs with one pint of cream
warmed, and add it to the soup. Stir it over the fire till thoroughly hot
– but no allowed to boil – then add a little salt, and a tea spoonful of
three tea-spoonfuls of common batter mixed with the cream will prevent its
ANOTHER WAY TO BAKE HERRING.
them, and take off the heads and fins; season them highly with pepper and
salt, add a little saltpetre, grated nutmeg, and a few bay leaves. Pack
them in a jar, or deep dish, and cover them with ale, adding a small
quantity of vinegar – bake them for nine or ten hours.
STEW OYSTERS WITH A BROWN SAUCE.
oysters, strain the liquor, and add it to some rich brown gravy, thickened
with browned flour and a little butter, and about half a pint of white
wine; boil it, and put in the oysters, and stew them gently for fifteen or
twenty minutes, and just before serving, add a little lemon juice or
ANOTHER WAY TO MAKE LOBSTER SALAD.
eggs hard; when cold, carefully take off the whites. Bruise the yolks with
two tea-spoonfuls of mustard, the same quantity of salt, half a
tea-spoonful of white pepper, and a little cayenne; when well mixed, add
of common vinegar and of lemon pickle, in the proportion of four
tea-spoonfuls of the former, to one of the latter, so as to reduce the
mixture to a soft pulp – and then put half a pint of cream with the soft
part, and the spawn of the lobster; mixing all well together. Cut into
bits the claws and tail of the lobster, and stir it into the sauce. Cut
some lettuce and a few radishes rather small, and mince one onion. Serve
with the salad placed upon the dressed lobster; and garnish with the
whites of the eggs.
ANOTHER WAY TO STEW BEEF STEAKS.
steaks off a rump of beef, from one to six inches thick – cut some fat
bacon into long strips; dip them in garlic vinegar, and then roll them in
the following mixture: - equal proportions of pounded mace, pepper,
nutmeg, and double the quantity of salt. Lard the steaks very thickly and
evenly. Put them into a pot just large enough to hold them, with a gill of
vinegar, two large onions, a bunch of sweet herbs, half a pint of Port
wine, and the peel of a lemon. Cover the pot very closely, and put a wet
cloth round the edge of the cover to prevent the steam evaporating. Let
them stew gently over a slow fire, and when half done, turn the steaks.
They will take nearly five hour to stew. Truffles and morels may be added.
clean half a head, and let it lie in cold water for several hours,
changing the water two or three times. Put it into a stew-pan, with two
well cleaned calf’s feet, three or four onions minced, a bunch of parsley
and thyme, some salt, and a little cayenne; put as much water as will
cover it, and let it stew for three or four hours. Separate the meat from
the bones, mince it, and add more salt and some black pepper; then strain
the liquor upon it; stew it gently for half an hour, and put it into
ANOTHER WAY TO MAKE HAGGIS.
Thoroughly cleanse and parboil the pluck; same half a pint of the liquor.
The following day, mince the pluck very small, with one pound of tender
beef steak, half a pound of fresh beef suet, three or four large onions;
season it highly with pepper and salt, add a small handful of oatmeal
toasted, and mix all the ingredients well together, with the half-pint of
liquor, and a wine glassful of catsup. Put it into the bag, prick it with
a fork, and boil it for three hours and a half. Should the appearance of
the bag not be liked, the haggis may be boiled in a jar tied over.
small one pound of the lean part of cold lamb or veal, soak a large slice
of the crumb of bread in boiling milk; mash it and mix with it the minced
meat, a beaten egg, some boiled parsley minced, a little grated lemon
peel, pepper and salt. Make it into small flat cakes, and fry them in
butter. Serve with or without gravy.
over the belly or spring piece, sometimes called the flank piece, and let
it lie two days. Then rub it well with two handfuls of salt, twopence
worth of saltpetre, and about half a pound of coarse brown sugar; sprinkle
over the inside a little ground white pepper; roll it very tightly and
bind it round with broad tape. Turn and rub it daily for a fortnight. Make
a strong pickle, and when cold, put in the roll, and let it lie for two
weeks, and then hang it to dry in a cold place.
the macaroni in water, and then boil it in milk, and when it is tender,
wind it round a buttered mould; put a layer of highly seasoned forcemeat,
and then a fricassee of chicken or sweet-breads cut small; fill up the
mould with macaroni, and, lastly, a layer of forcemeat. Put a piece of
white paper on it, and then the cover of the mould; place it in a pan of
boiling water, and let it simmer gently for an hour and a quarter. Serve
with a white sauce poured over it. Mushrooms may be added with the
the scallop shells, put into them a thick layer of nicely fried bread
crumbs, season with pepper and salt. Poach the eggs, put them into the
shells, and then add more fried bread crumbs, and brown them a little
before the fire. The pepper and salt may be omitted.
ounces of sweet, and two of bitter almonds, blanched and finely pounded
with a little grated sugar, of which add twelve ounces, the well-beaten
whites of three eggs, and one ounce of sifted ground rice. Bake them in
small tins buttered.
well-beaten yolks of three eggs, add three ounces of finely pounded and
sifted sugar, two ounces of pounded sweet almonds, and one ounce of butter
beaten to a cream. Bake them in small tins buttered.
pound of fresh butter to a cream; add the yolks and whites of twelve eggs,
well and separately beaten, one pound of grated and sifted sugar, one
pound and a quarter of dried and sifted flour, two pounds of well-cleaned
currants; of citron, candied orange and lemon peel, cut small, half a
pound; of sweet and bitter almonds, blanched and pounded, two ounces each;
a tea-spoonful of pounded cinnamon, and one of grated nutmeg, and a large
wine-glass of the best French brandy; beat all these ingredients well
together. Bake it in a buttered tin, lined with paper also buttered, and
put two or three inches above the shape, to prevent the cake browning too
pound and a half of flour, mix six ounces of brown sugar, half a pound of
well-cleaned currants, a tea-spoonful of grated nutmeg, and one of
cinnamon or of ginger; half a pound of butter melted in one pint of milk;
two tea-spoonfuls of soda dissolved in two table-spoonfuls of cold milk,
and about thirty drops of essence of lemon; beat all well together, and
bake it in a buttered tin. One pound of currants may be used.
CAKES FOR BREAKFAST.
pound and a half of flour, rub two ounces of butter; add as much milk
warmed as will moisten it, one or two table-spoonfuls of fresh yeast, and
a beaten egg; knead it well, and set it before the fire to rise; when
raised, work it up into a light dough, and set it again before the fire.
Form or roll it into small cakes, place them upon a floured tin before the
fire, and when they look light, put them into the oven to bake about ten
or fifteen minutes.
To a pint
of the pulp of tomatas, allow one pound of grated sugar, and the juice of
one lemon. Boil it till it will jelly.
equal quantities of the pulp of tomatas and of grated sugar; boil it till
it becomes a stiff jelly; then pour it upon tins, and dry them in a cool
oven; and when nearly dry, cut the cakes into a variety of small shapes.
They may be used at desserts, and to garnish sweet dishes.
ANOTHER WAY TO PRESERVE DAMSONS.
and fine, take off the skin and boil the damsons in clarified loaf-sugar,
allowing equal weight of sugar and of fruit.
ANOTHER TOMATA CATSUP.
tomatas should be quite ripe; put them into a jar, and bake them in a cool
oven till they become soft enough to press out the juice, To one gallon of
juice, allow a quarter of a pound of whole black pepper, the same quantity
of allspice, two ounces of ginger, one head of garlic, and a handful of
salt. Boil all together; take off the scum as it rises; strain, and when
quite cold bottle it, and seal the cork.
PICKLE MUSHROOMS BROWN.
the stalks of button and large mushrooms, wash them in cold water, rub
them with a cloth; skin the large ones; when perfectly clean, sprinkle
salt over them, and let them stand twenty-four hours. Put them with the
liquor into a stew-pan, with cloves, mace, white pepper, sliced nutmeg,
ginger, and horse-radish, boil them till the liquor is nearly half
reduced; pour it off, and to the quantity of vinegar that is added, allow
one-third of Port wine; boil all together, and take off any scum that
rises. Put them into wide-mouthed glass bottles, or small jars, and tie
them over with bladder and leather. They will keep good for two years. And
may be done without the cloves, ginger, and horse-radish.
MAKE ALE POSSET.
quart of new milk, mix the grated crumb of a penny loaf, the beaten yolk
of one egg, and a bit of butter; stir it till it boils, letting it for a
few minutes stew; then stir in a pint of hot ale, some sugar and nutmeg,
and boil all together. Serve it in a dish.
ANOTHER WAY TO MAKE CURRIE.
fowl, cut it into joints, and lay it in cold water for one or two hours.
Cut in half a large, or two small onions, and with the fowl, and rather
more than an ounce of butter, put them into a closely covered stew-pan;
and when the fowl is a little browned, take it out, strain the liquor, mix
with it one ounce of currie powder, and a point of stock or water, add the
fowl, an stew it very gently until quite tender. A little before serving,
stir in half a tea-cup of cream, and a tea-spoonful of lemon juice of
ANOTHER WAY TO MAKE CURRIE POWDER.
and a half of coriander seed, three ounces of mustard seed, six ounces of
cumin seed. These three articles are to be browned before the fire, and
then well mixed with eleven ounces of turmeric, three ounces of cayenne,
six ounces of black pepper, four ounces of fennigreck seed, four ounces of
salt, and four ounces of garlic; the whole to be pounded before being
mixed, and then to be ground in a fine pepper-mill. About one ounce is
sufficient for a moderate sized dish.
Vegetables improve all meat curries, and grated carrot especially.
STUFFING FOR PARTRIDGES AND PHEASANTS.
the livers, mince and mix them with a little grated bread, pepper, salt,
and a good bit of butter, and put the mixture inside of the game. For
pigeons, mix the minced livers with pepper, salt, and a bit of butter.
ANOTHER HORSE-RADISH SAUCE.
tea-cup of finely grated horse-radish, one table-spoonful of salad oil,
two of vinegar, half a one of mustard, and half a pint of cream. All these
ingredients to be well mixed together.
macaroni in small bits, and soak it in milk and water for an hour, then
boil it gently for three quarters of an hour; strain and add it to some
nicely seasoned white sauce, and when quite hot, pour it over boiled
chickens, turkey, or fowl.
quantity of tomatas very gently, stir them constantly, and when quite soft
rub them through a tammy or sieve. Mix with the pulp an equal quantity of
good brown, glaze and boil it quickly till it will jelly. Put it into
earthen-ware jars, and when cold, cover with paper dipped in brandy, and
pour upon the top clarified beef suet or hogslard, and tie bladder over.
To be added to melted butter or gravy, for chops, steaks, and roasted
tomatas slowly, and when the juice or water that comes from them is
wasted, rub them through a sieve; and when cold, put the pulp into pint
bottles, cork, and tie them down with twine. Place the bottles nearly up
to the cork in a pan of cold water, and let them boil gently fifteen
minutes. When cold, seal the corks. To be added to gravies and sauces.
ANOTHER WAY TO STEW BEET-ROOT.
large, or three small roots of beet; rub off the skin, mince the root, and
heat it with three quarters of a pint of thick cream, and just before
serving, add about three table-spoonfuls of vinegar, and a
dessert-spoonful of sugar. Half a pint of rich and well-seasoned brown
gravy may be substituted for the cream.
potatoes, peel and mash them with butter, a little cream and milk, salt
and pepper, and have ready an equal quantity of boil cabbage; mince and
mix it with the potatoes, and make them hot before serving. When dished,
score with the back of a knife.
or more tomatas in gravy till they are quite tender; drain them upon a
sieve. Serve them quite hot, with some rich gravy, to which a tea-spoonful
of vinegar has been added, poured over them.
batter as for pancakes with four or five eggs; make it into small
pancakes, frying on one side only, and as each is done turn it on a
paste-board, and put upon the brown side a spoonful of nicely seasoned
minced fowl or veal; fold it so as to form a square parcel; cover it with
grated bread, and fry it of a light brown; dry it upon blotting-paper.
Serve them placed round the dish, the edge of one parcel resting upon the
beaten egg, add a tea-cup of cream, with flour, to make it roll out so
thin as to see daylight through it. Cut it into rounds; put in mince-meat,
fold it once, and run it round with a paste cutter, and fry it.
pint and a half of boiling milk upon the crumb of a slice of bread; when
nearly cold, mash the bread, add five well-beaten eggs, a large
table-spoonful of marmalade, two of sugar, and two of stoned raisins, one
ounce of blanched sweet almonds pounded, and a wine glass of white wine;
put it into a tin or earthenware shape buttered, and steam it for an hour.
Before serving, stick over the top cut sweet almonds and citron, and a
little pounded sugar.
ANOTHER WAY TO MAKE BREAD PUDDING.
pint of grated bread into a sauce-pan, and as much milk as will quite
cover it; add grated nutmeg, cinnamon, and the peel of a lemon, and boil
it nearly ten minutes. Sweeten with pounded sugar; take out the
lemon-peel, and mix in four well-beaten eggs, and one ounce of butter, and
boil it in a buttered basin or mould for one hour. It may be baked. Serve
with a sweet sauce.
an ounce of isinglass into a quarter of a pint of boiling milk, let it
stand till cold; add half the peel of lemon, two ounces of pounded sugar,
and one pint of cream, stir it gently, and let it boil four or five
minutes; strain and stir it till cold. Put some apricot, yellow plum, or
orange jelly into a glass dish, with the grated peel and juice of half a
lemon, and pour the cream upon it, holding the jug as high as possible.
Put a little jelly on the top.
GRULTZ, TO BE EATEN WITH MILK OR CREAM.
pounds of fresh currants and a few raspberries, or all raspberries, to be
boiled, and the juice pressed from them. Four ounces of pearl sago or
ground rice, to be boiled with six ounces of loaf sugar, and three pints
of water, for twenty-minutes, or till it looks like jelly. The juice to be
added, and the whole to be put into a shape, and turned out when cold.
of flour, half a pound of brown sugar, the same quantity of cleaned
currants, or of stoned raisins, chopped in small bits, and three
well-beaten eggs. Dissolve half a pound of butter in a quarter of a pint
of milk warmed; mix all the ingredients well together, and add twenty or
thirty drops of essence of lemons, or the grated peel of a lemon, and a
small tea-spoonful of soda. Bake the cake in a buttered tin for nearly two
APPENDIX – N°. III.
roast about a hundred fine chesnuts, take off the outer and second skins,
then boil them in a little good stock till quite tender. When well done,
strain them through a sieve, moistening them all the time with the stock,
the same as for carrot or peas soup. The stock should be made with veal or
beef, flavoured with vegetables.
of split green peas, a good quantity of spinach, four leeks, some mint
fresh or dry, a little brown sugar, and cayenne pepper, with a strong beef
stock. The peas to be softened with a little water and a table-spoonful of
butter. The spinach and leeks well boiled by themselves; then all mixed
gradually with the stock. In summer add fresh peas and lettuce.
leg of pork four or five days, stuff it with any kind of stuffing you
like, but some people prefer it made of parsley and green herbs. Par-boil
the leg, then take off the outer skin, and rub the leg well with bread
crumbs and seasoning. Roast and serve up with brown gravy and bread sauce.
– N.B. The pork must be kept basting with crumbs while roasting, and if
not sufficiently fat, a little dripping or butter must be used to baste
meat from the shell, and mince it, but not too fine. Make a sauce for it
with some well seasoned stock and a little cream. If the lobster has any
spawn, pound and add it to the sauce; then heat the meat thoroughly in the
sauce, and serve it in the shells with fried bread crumbs on the top.
Garnish with fried parsley.
tomatas until you can skin them, beat the pulp with finely grated ham,
onions, parsley, thyme, salt to taste, and a little Lucca oil; pass
through a sieve. This is a good sauce for macaroni. Serve very hot.
SAUCE FOR BOTTLING.
the stalks and pips of six tomatas, put them into a stew-pan with half an
onion sliced, a little thyme, a bay leaf, half an ounce of celery, one
ounce of ham, the same of butter, a tea-spoonful of sugar, the same of
salt, a quarter of a tea-spoonful of pepper. Set on the fire to stew
gently; when tender, add two tea-spoonful of flour. Moisten with half a
pint of broth, boil five minutes, add a little cayenne, pass it through a
sieve, put it back into the stew-pan and boil until it adheres rather
thickly to the back of a spoon, bottle and use for any kind of meat or
poultry. – From Soyer’s Menagere.
PELWORTH’S MUTTON OR VENISON PIES.
little onions and parsley, and put it with some butter into a stew-pan to
draw. Cut the meat into small pieces, one part fat to two parts lean, and
add it to the other ingredients when sufficiently drawn, and stew for
about ten minutes. For sauce, a glass of white wine, a little stock, and
boil till it is nearly in a glaze, add it to the meat, and pour it all
into the pastry, previously baked in shapes about three inches deep, but
not very wide. For the paste, a little flour, the yolks of three eggs,
butter and size of a walnut, and, if necessary, finish with a little
water, and bake them.
fish carefully from the bones and skin, take half a pint of cream, two
tea-spoonful of anchovies, one table-spoonful of sage, and a little
mustard, two table-spoonful of vinegar, a little cayenne, with salt and
pepper sufficient to make it rich; put it into a dish, making it higher in
the middle. Cover it with crumbs of bread, a little bit of butter here and
there, brown it with a salamander, and garnish with slices of lemon.
A LA DAUPHIN.
take out the cores of two pounds of weight of apples, taking care to keep
them whole. Put them in a stew-pan buttered at the bottom, a very little
water, a bit of cinnamon, a table-spoonful of Cognac, and a little sugar.
Put the sauce-pan on the stove to keep them whole; when baked, take them
off the fire, and place them in a mould, taking care they do not get hard.
A mould is best, so that the contents may rise above the level of it. Put
into each apple a spoonful of apricot or some other marmalade, and a small
piece of candied lemon or orange peel, powder four macaroon biscuits and
sprinkle them over the apples, pour a cream flavoured with vanilla over
the whole, This delicious dish was made by a cook in the service of the
late Louis Philippe. When Queen Victoria was visiting at the Chateau
d’Eau, she sent her plate twice for it.
table-spoonfuls of arrow-root, one of patent flour, four eggs, an English
pint of new milk; season with sugar and essence of lemon. Beat the yolks
and whites separately, the whites to a snow, adding the seasoning. Mix the
flour with a little cold milk, boil the pint and pour over it, stirring
constantly, then mix well with the other ingredients. Boil a little sugar
to candy height, line the pan or mould well with it, turning the pan till
quite cold; pour in the pudding and let it steam for half an hour. To be
served with caudle or custard sauce.
pound of suet scraped fine, same quantity grated bread, half a pound moist
sugar. The grated rind of two lemons, and the juice of one mixed with two
well-beaten eggs, add the other ingredients and boil in a mould for an
hour and a half.
CUSTARD IN A MOULD.
sugar the rind and squeeze the juice of half a lemon (freed from the pips)
into a jug; dissolve three-fourths of an ounce of good isinglass in a
little water and mix with it. Prepare a pint of custard, according to
directions and when cool, stir it into the jug. Then place it in a mould.
PREPARED LEMONS FOR TARTS.
of grated lump-sugar, the yolks of six and whites of four eggs beaten
separately to a froth, a quarter of a pound of sweet butter, the juice of
three large lemons, and the rinds grated, the whole to be boiled slowly in
a brass pan till thick. It must be stirred all the time.
GOOD PLUM PUDDING.
a pound of carrots, scrape them well, and boil till quite soft, mash them
to a pulp whilst warm, and mix with them the following ingredients: - of
currants and raisins nicely cleaned and stoned, and suet finely minced,
each half a pound, same quantity of flour, quarter of a pound of treacle,
one ounce candied orange peel. Boil in a well buttered basin four or five
hours. Should the colour not be thought dark enough, a little more treacle
may be added next time of making.
slices of white bread cut very thin, fruit of any kind boiled, with sugar
to your taste; lay one slice on the dish in which it is to be served, and
pour some of the hot fruit upon it till it is well soaked, then another
layer of the bread and fruit, and so on till you have all well soaked; put
a little whipped cream over all, and serve hot. Raspberries and currants
mixed do best.
To half a
pound of raspberries, quarter pound currants, same of strawberries picked
clean, add one quart best whisky, an ounce and half whole ginger bruised,
put all into an earthen-ware jar for four days, occasionally stirring and
crushing the fruit, then strain it through flannel over one pound of white
sugar. Let it remain in the jar till the sugar is dissolved, then strain
it through muslin into bottles. This may be used in a week, but will
improve with keeping. A few bruised kernels of fruit-stones are a great
pie-dish with equal quantities of apples and magnum bonum plums, a little
lemon juice and spice, sugar to taste. Cover with a light paste. This will
be found excellent. – N. B. A little orange marmalade will do instead of
PUDDING FOR SIX OR SEVEN PERSONS.
ounces of flour into a basin, and mix well with it half a pound of sugar,
a small tea-spoonful of salt, a little pounded cinnamon, then add half a
pound of finely minced suet, and eighteen ounces of minced apples. Mix the
whole well, and after it has stood an hour or so, it will be found that
the juice from the apples and sugar will have wetted the flour
sufficiently. Put plenty of flour on the cloth before tying up the
pudding, to make it turn out well. Boil for three hours in plenty of
OF WALES CAKE.
into three-quarters of a pound of flour, a quarter pound of butter; then
mix the following ingredients, - quarter pound loaf sugar finely grated,
quarter pound nicely cleaned currants, the rind and juice of a lemon, half
a tea-spoonful carbonate soda, two eggs well beaten, a small glass of gin,
and a very little milk.
each of butter, sugar, and flour, quarter pound raisins, beat all well
together, boil and serve with wine sauce.
BOIL A PHEASANT.
hen pheasant, draw and stuff with oysters. Lard with a pin, or envelope in
thin slices of bacon, which again envelope in beef steaks and a paste made
of flour and water. Boil in a basin for four hours. Serve; cut through the
crust, and take out the pheasant, and help in the usual way. – N. B. The
beef steak is not eaten.
table-sauce of flour, and same quantity of butter, mix them together, but
not too much. Into a sauce-pan put a large breakfast cut of plain good
gravy soup, one table-spoonful each of mushroom ketchup, vinegar, sherry,
and anchovy sauce, some mace, and a few black and white pepper corns. Mix
all these ingredients till they come to boil, then add the following,
stirring the whole well: - the yolk of an egg mixed with a large cupful of
good cream, and a little nutmeg. Boil the whole, stirring constantly until
the raw taste disappears. – N. B. This is an excellent sauce for boiled
fowls or turkey.