Artizan recipes

Well wash and cut the foot into three pieces, put them into a saucepan well covered with cold water; bring to the boil, and skim. Stew gently for eight hours ; strain into a basin. When the jelly is cold carefully skim off the fat ; dip a cloth in hot water and wipe off every particle of fat. Put the stock into a stewpan, with the rind and the juice of the lemon, sugar, spices, whites and shells of egg. Whisk over the fire till the jelly reaches boiling point, then partly cover it with the lid, and let it gently simmer for twenty minutes. Strain till clear through a kitchen cloth, then pour the jelly into a mould till set. Pancakes. Ingredients. Four ounces of Flour. One Egg. Half a pint of Milk. Salt. Sugar. One Lemon. Put the four ounces of flour into a basin, add the egg to it (having first ascertained that it is a good one), and pour in gradually one gill of the milk. Beat it well, and then add the rest of the milk. Strain the mixture into a jug ; if possible it is better to let this mixture stand before frying it. Put a small frying-pan on the fire, put into it a piece of lard the size of a nut, let it get quite hot, then pour in sufficient batter to cover the bottom of the pan thinly ; when it has become a light brown on one side, toss it over to brown on the other side. Turn it out on a piece of kitchen paper, dredge sugar over it, and a squeeze of lemon-juice ; roll it up, and proceed in this manner till all the batter is used up. Sufficient for twelve or fourteen pancakes. Pease Pudding. Ingredients. One pint of Split Peas. One Egg. One ounce of Butter. Salt and Pepper. Soak the peas over-night ; tie them tightly in a cloth, put them on in cold water, and let them boil for one hour ; then rub them through a sieve, mix in one egg, the butter, pepper, and salt ; then flour a cloth, and put the pudding in it, tie it up tightly, and boil it in boiling water for one hour. PI um Pudding, Boiled. Ingredients. Five ounces of Bread-crumbs. Seven ounces of Flour. Quarter of a pound of Suet. Quarter of a pound of Raisins, Quarter of a pound of Currants. Two ounces of Moist Sugar. One teaspoonful of Baking-powder. Two Eggs. One gill of Milk. Put a large saucepan of water on the Are to boil. Chop the suet as finely as possible, and rub it into the flour in a basin ; add the bread-crumbs, sugar, and baking-powder. Clean the currants with a little flour ; stone the raisins. Mix all the dry ingredients together. Break the eggs in a basin and beat them up, add the milk to them, and stir it all into the pudding. Mix well together, and put into a well-greased basin; flour a pudding-cloth, tie it securely over the pudding and put it into the boiling water. Boil it three hours. This pudding may be boiled in a cloth, and then will not take so long to boil. Plum Pudding, Baked. Ingredients . Three-quarters of a pound of Flour. Quarter of a pound of Suet. Quarter of a pound of Sugar. Quarter of a pound of stoned Raisins. Quarter of a pound of Currants. Two ounces of Peel. One teaspoonful of Baking-powder. A saltspoonful of grated Nutmeg. One gill of Milk. One Egg. Mix all the dry ingredients, break the egg into the milk, and mix all well together. Grease a tin, pour in the mixture, and bake for thirty minutes. When done, turn it out, cut into neat squares, and serve with castor sugar dusted over it.