of a roasting-screen (see Fig. 963). In large hotel-
kitchens, where it is frequently necessary to keep hot
joints, poultry, vegetables, tarts, and other foods for a
prolonged service, specially constructed Hot-closets are
necessary ; but for all ordinary purposes that shown in
the illustration answers admirably.
HOT CROSS BUNS. — See Buns.
HOT PINT. — See Het Pint.
HOT-WATER DISHES— See Dishes.
HOUCHEN.— This is a fresh-water fish, resembling
a salmon with this exception, that it is more elongated in
the body and nearly round, and its skin is dotted with
black spots. It is to be met with in the Danube, in Styria,
and in Bavaria, and weighs from 101b. to 251b. In South
Germany it is very much esteemed for the excellence,
whiteness, and palatableness of its fiesh. It should be
boiled in a little court bouillon with white wine, and
served with oyster sauce. The wine may be omitted, and
crayfish sauce used instead of the oyster sauce.
HOWTOWDIE.— This dish is very much in favour
in Scotland, and is prepared as follows :
Draw a young chicken, truss it as for boiling, and stuff
with veal forcemeat. Put it in a saucepan with lib. of
butter, 1 saltspoonful of salt, half that quantity of pepper,
six onions, one clove, three sprigs of parsley, one of thyme,
and a bay -leaf, and pour over them 1 breakfast- cupful of
stoc✪ Howtowdiek. Place the lid closely on the pan, and put on the side
of the fire to simmer for an hour or so until done. When
Howtowdie — continued.
about half-done, turn it, and add another breakfast-cupful of
stock. Roll some boiled spinach into the shape of balls, flatten
them on the top, and put a poached egg on each. Put the
Fig. 964. Howtowdie.
fowl on a dish, and place the eggs or spinach round it ; work
a little flour thickening into the gravy, then pour it over, and
serve with a few mushrooms. See Pig. 964.
HUCKLEBERRIES. — See Bilberries.
HUMBLES, or UMBLES.-Tlie internal organs of
the deer. These are excellent when made into a pie, and
have no doubt suggested the expression “ eating humble
pie,” the viscera usually falling to the lot of the hunts-
men’s servants.
HUNGARIAN WINES.— Of these the most famous
are Tokay, Red Carlow it/,, and Paluggy.
HUNG BEEF.— See Beef.
HUNTERS’ BEEF.— See Beef.
HUNTERS’ SOUP.— See Soups.
HUNTING PUDDING.— See Puddings.
HUSSARD GARNISH.— See Garnishes.
HYDROCHLORIC ACID.— The Hydrochloric Acid
of commerce is a solution of Hydrochloric Acid gas, and
is commonly called spirits of salts. It is very useful
for cleaning culinary utensils, &c.
HYDROMEL. — A drink made by dissolving honey
in boiling water and cooling with ice. Greatly appre-
ciated by fever patients.
HYGIENE.— This is described as the art of pre-
serving health, in which good cookery takes an active
part. Practical Hygiene may therefore be considered as
one of the chief studies of this Encyclopaedia.
HYSSOP.— This is a small lusty herb ( Hyssopus offici-
nalis), growing in Southern Europe. The flowers are
sometimes used medicinally when made into a tea, as
follows :
Put |oz. of dried Hyssop-flowers in a basin and pour
1 pint of boiling water over them. Cover the basin, and
let it remain for fifteen minutes ; pass the liquor through a
strainer, mix in 1 teaspoonful of honey or sugar, and it is
ready for use.
Page 130 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of a roasting-screen (see Fig. 963). In large hotelkitchens, where it is frequently necessary to keep hot joints, poultry, vegetables, tarts, and other foods for a prolonged service, specially constructed Hot-closets are necessary ; but for all ordinary purposes that shown in the illustration answers admirably.
HOT CROSS BUNS. — See Buns.
HOT PINT. — See Het Pint.
HOT-WATER DISHES— See Dishes.
HOUCHEN.— This is a fresh-water fish, resembling a salmon with this exception, that it is more elongated in the body and nearly round, and its skin is dotted with black spots. It is to be met with in the Danube, in Styria, and in Bavaria, and weighs from 101b. to 251b. In South Germany it is very much esteemed for the excellence, whiteness, and palatableness of its fiesh. It should be boiled in a little court bouillon with white wine, and served with oyster sauce. The wine may be omitted, and crayfish sauce used instead of the oyster sauce.
HOWTOWDIE.— This dish is very much in favour in Scotland, and is prepared as follows :
Draw a young chicken, truss it as for boiling, and stuff with veal forcemeat. Put it in a saucepan with lib. of butter, 1 saltspoonful of salt, half that quantity of pepper, six onions, one clove, three sprigs of parsley, one of thyme, and a bay -leaf, and pour over them 1 breakfast- cupful of stock. Place the lid closely on the pan, and put on the side of the fire to simmer for an hour or so until done. When
Howtowdie — continued.
about half-done, turn it, and add another breakfast-cupful of stock. Roll some boiled spinach into the shape of balls, flatten them on the top, and put a poached egg on each. Put the
Fig. 964. Howtowdie.
fowl on a dish, and place the eggs or spinach round it ; work a little flour thickening into the gravy, then pour it over, and serve with a few mushrooms. See Pig. 964.
HUCKLEBERRIES. — See Bilberries.
HUMBLES, or UMBLES.-Tlie internal organs of the deer. These are excellent when made into a pie, and have no doubt suggested the expression “ eating humble pie,” the viscera usually falling to the lot of the huntsmen’s servants.
HUNGARIAN WINES.— Of these the most famous are Tokay, Red Carlow it/,, and Paluggy.
HUNG BEEF.— See Beef.
HUNTERS’ BEEF.— See Beef.
HUNTERS’ SOUP.— See Soups.
HUNTING PUDDING.— See Puddings. HUSSARD GARNISH.— See Garnishes.
HYDROCHLORIC ACID.— The Hydrochloric Acid of commerce is a solution of Hydrochloric Acid gas, and is commonly called spirits of salts. It is very useful for cleaning culinary utensils, &c.
HYDROMEL. — A drink made by dissolving honey in boiling water and cooling with ice. Greatly appreciated by fever patients.
HYGIENE.— This is described as the art of preserving health, in which good cookery takes an active part. Practical Hygiene may therefore be considered as one of the chief studies of this Encyclopaedia.
HYSSOP.— This is a small lusty herb ( Hyssopus officinalis), growing in Southern Europe. The flowers are sometimes used medicinally when made into a tea, as follows :
Put |oz. of dried Hyssop-flowers in a basin and pour 1 pint of boiling water over them. Cover the basin, and let it remain for fifteen minutes ; pass the liquor through a strainer, mix in 1 teaspoonful of honey or sugar, and it is ready for use.
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Howtowdie