been used upon occasions, as the following receipts will show : Boiled Mangold Leaf-stalks. — Peel and cut the stalks into pieces of an equal length ; put them into a saucepan con- taining boiling water with a lump of salt, and boil until tender. Put 2oz. of butter into a stewpan with 2 table- spoonfuls of flour, stir it over the fire until mixed, but not browned, then pour in gradually about 1 pint of clear broth, and continue stirring until it boils ; season with salt and pejtper and a small quantity of grated nutmeg✪ Boiled Mangold Leaf-stalks. When tender, drain the Mangold leaf stalks, put them on a hot dish, pour over the sauce, and serve. Mangold-Wurzel Beer. — Take the required quantity of sound roots, wash, scrape, and pare them, and cut them up roughly into pieces. Put them into a big pan or boiler, fill it up with water, and boil for six hours, then drain For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mangold-Wurzel — continued. gently without pressing, and measure. To every twenty gallons add 61b. of coarse brown sugar, 8oz. of mustard- see✪ Mangold-Wurzel Beerd, and 31l>. of hops. Boil for two hours longer, strain, and when cool work it with yeast, as for ordinary beer: let it remain for a day, skim off the dark froth, and pour the beer into barrels. MANGOSTAN. — This is sometimes spelt Mangos- teen ; it is the fruit of an Asiatic tree ( Garcinia Man- gostana), aboirt the size of an orange, and resembling that fruit in the divisions of its pulp. The rind, which is brownish when ripe, is exceedingly thick, enclosing a juicy flesh with a flavour not unlike a mixture of grapes and strawberries, a pleasing mixture of acidity and sweetness. When eaten, the rind is pared off all round, and the pulp consumed whole. MANNA.— The name given to a dried exudation from a tree of the genus Fraxinus. The finest variety is known as flake-manna. It is sometimes added to food for children, being mildly laxative in its effect. MANNACROTJP.— A granular preparation of wheat deprived of bran, used as an article of food for children and invalids. MANNHEIM ROLLS.— See Bread. MANX CAKES.— See Cakes. MANZANILLA. — A kind of light pale sherry with a slightly bitter taste. MAPLE SUGAR.— See Sugar. MARASCHINO (Fr. Marasquin; Ger. Maraskino). —This famous liqueur is prepared chiefly in Italy and Dalmatia, from the kernel of the Marasca cherry. The principal place of its manufacture is Zara, but large quantities are made in France and Germany, from either cherries or plums, the nutty flavour being ob- tained from the kernels of the stones, to which are added a large proportion of peach-kernels. The best Maraschino is made by crushing together the fruit and seed of the Marasca cherry. One per cent, of honey is added to the juice, and the whole fermented together, distilled, and rectified. Sugar and water are added subsequently, and the liqueur is then stored to ripen and rid itself of empyreumatic flavours. An inferior quality is distilled from a mixture of cherries and the juice of liquorice-root. A very good Maraschino can be distilled as follows :

AI-modernized reading of the original text

been used upon occasions, as the following receipts will show : Boiled Mangold Leaf-stalks. — Peel and cut the stalks into pieces of an equal length ; put them into a saucepan containing boiling water with a lump of salt, and boil until tender. Put 2oz. of butter into a stewpan with 2 tablespoonfuls of flour, stir it over the fire until mixed, but not browned, then pour in gradually about 1 pint of clear broth, and continue stirring until it boils ; season with salt and pepper and a small quantity of grated nutmeg. When tender, drain the Mangold leaf stalks, put them on a hot dish, pour over the sauce, and serve. Mangold-Wurzel Beer. — Take the required quantity of sound roots, wash, scrape, and pare them, and cut them up roughly into pieces. Put them into a big pan or boiler, fill it up with water, and boil for six hours, then drain For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads. Mangold-Wurzel — continued. gently without pressing, and measure. To every twenty gallons add 61b. of coarse brown sugar, 8oz. of mustardseed, and 31l>. of hops. Boil for two hours longer, strain, and when cool work it with yeast, as for ordinary beer: let it remain for a day, skim off the dark froth, and pour the beer into barrels. MANGOSTAN. — This is sometimes spelt Mangosteen ; it is the fruit of an Asiatic tree ( Garcinia Mangostana), aboirt the size of an orange, and resembling that fruit in the divisions of its pulp. The rind, which is brownish when ripe, is exceedingly thick, enclosing a juicy flesh with a flavour not unlike a mixture of grapes and strawberries, a pleasing mixture of acidity and sweetness. When eaten, the rind is pared off all round, and the pulp consumed whole. MANNA.— The name given to a dried exudation from a tree of the genus Fraxinus. The finest variety is known as flake-manna. It is sometimes added to food for children, being mildly laxative in its effect. MANNACROTJP.— A granular preparation of wheat deprived of bran, used as an article of food for children and invalids. MANNHEIM ROLLS.— See Bread. MANX CAKES.— See Cakes. MANZANILLA. — A kind of light pale sherry with a slightly bitter taste. MAPLE SUGAR.— See Sugar. MARASCHINO (Fr. Marasquin; Ger. Maraskino). —This famous liqueur is prepared chiefly in Italy and Dalmatia, from the kernel of the Marasca cherry. The principal place of its manufacture is Zara, but large quantities are made in France and Germany, from either cherries or plums, the nutty flavour being obtained from the kernels of the stones, to which are added a large proportion of peach-kernels. The best Maraschino is made by crushing together the fruit and seed of the Marasca cherry. One per cent, of honey is added to the juice, and the whole fermented together, distilled, and rectified. Sugar and water are added subsequently, and the liqueur is then stored to ripen and rid itself of empyreumatic flavours. An inferior quality is distilled from a mixture of cherries and the juice of liquorice-root. A very good Maraschino can be distilled as follows :

Records on this page

Boiled Mangold Leaf-stalksMangold Leaf Stalks with SauceMangold-Wurzel Beer

The encyclopaedia of practical cookery