Peel the mushrooms carefully, but leave the stalks on ; put
them into a stewpan with the stock, lemon-juice, pepper and salt,
and let them simmer for half an hour. Mix the butter and flour
together on a plate with a knife until it is quite smooth, then stir
it to the mushrooms and let all simmer another five minutes to
cook the flour. Serve very hot.
Potted Beef.
Ingredients.
Two pounds of lean Beef.
Two Allspice.
Two Cloves.
Four Peppercorns.
One Bay-leaf.
A saltspoonful of Salt.
Half a saltspoonful of Pepper.
Two ounces of Butter.
Three Anchovies preserved in oil.
A blade of whole Mace.
Butter the inside of a quart stone jar, and put the meat into it
cut up in pieces ; tie all the spice up in a piece of muslin, and
put them also into the jar. Tie the cover on to the jar, and bake
in a moderate oven for two hours. Then take out the spices,
and pound the beef and anchovies well together in a mortar, and
rub through a hair sieve. Put into pots, and cover closely
over with clarified butter; this will keep well for quite a week.
Welsh Rare-bit.
Ingredients.
One ounce of Cheese.
One ounce of Butter✪ Welsh Rare-bit.
One tcaspoonful of made Mustard.
Melt all these ingredients together in a stew-pan, stirring well
with a wooden spoon, then pour it over hot buttered toast. Serve
very hot.
89
BREAD, CAKES, AND BISCUITS.
Brandy Wafers.
Ingredients.
Six ounces of Treacle.
Three ounces of Butter.
Three and a half ounces of Flour.
Five ounces of Sugar.
Quarter of an ounce of ground Ginger✪ Brandy Wafers.
Melt the butter and treacle together, and stir in gradually the
flour, sugar, and ginger ; mix well together. Grease a baking tin
and drop the mixture on to it in spoonfuls a little distance apart,
and bake for a quarter of an hour.
Bread.
Ingredients.
Three and a half pounds of Flour.
One ounce of Yeast.
One teaspoonful of Salt.
One teaspoonful of castor Sugar.
Put the yeast and sugar into a basin, and cream them to-
gether with a wooden spoon till liquid ; add one pint and a
half of tepid water. Put the flour into a large basin, make a
well in the middle, and strain the yeast and water into it. Work
in a little flour from the sides, and set it down to rise. This is
called “ setting the sponge.” When it has stood for twenty
minutes the surface will be covered with bubbles ; take it up, and
work all the flour in with your hand. When it is smooth cover it
up, and set to rise for two hours. After that time take it up, and
knead it on a floured board for a quarter of an hour. This
quantity will make two half-quartern loaves. Divide the dough,
make it into smooth balls without any cracks. If the bread is to
be baked in tins flour them, put in the dough, cut or prick the
top, and set to rise for half an hour. For cottage loaves, divide
each piece again in two, one rather larger than the other ; make
each into a ball, put the small one on the top of the large, and
press the forefinger into the middle of the top. Put the bread
into a hot oven (280°) for a quarter of an hour and then remove it
to a cooler part (220°) for an hour and a half. When done stand
it on its side to cool.
go
Unfermented Bread.
Ingredients.
One pound Flour.
One and a half gill Water.
One teaspoonful of Baking Powder.
Half teaspoonful of Salt✪ Unfermented Bread.
Artizan recipes
1896Page 70 · 5 recipe records on this page
Presented as published in 1896. 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
Peel the mushrooms carefully, but leave the stalks on ; put them into a stewpan with the stock, lemon-juice, pepper and salt, and let them simmer for half an hour. Mix the butter and flour together on a plate with a knife until it is quite smooth, then stir it to the mushrooms and let all simmer another five minutes to cook the flour. Serve very hot.
Potted Beef.
Ingredients.
Two pounds of lean Beef.
Two Allspice.
Two Cloves.
Four Peppercorns.
One Bay-leaf.
A saltspoonful of Salt.
Half a saltspoonful of Pepper.
Two ounces of Butter.
Three Anchovies preserved in oil.
A blade of whole Mace.
Butter the inside of a quart stone jar, and put the meat into it cut up in pieces ; tie all the spice up in a piece of muslin, and put them also into the jar. Tie the cover on to the jar, and bake in a moderate oven for two hours. Then take out the spices, and pound the beef and anchovies well together in a mortar, and rub through a hair sieve. Put into pots, and cover closely over with clarified butter; this will keep well for quite a week.
Welsh Rare-bit.
Ingredients.
One ounce of Cheese.
One ounce of Butter.
One tcaspoonful of made Mustard.
Melt all these ingredients together in a stew-pan, stirring well with a wooden spoon, then pour it over hot buttered toast. Serve very hot.
BREAD, CAKES, AND BISCUITS.
Brandy Wafers.
Ingredients.
Six ounces of Treacle.
Three ounces of Butter.
Three and a half ounces of Flour.
Five ounces of Sugar.
Quarter of an ounce of ground Ginger.
Melt the butter and treacle together, and stir in gradually the flour, sugar, and ginger ; mix well together. Grease a baking tin and drop the mixture on to it in spoonfuls a little distance apart, and bake for a quarter of an hour.
Bread.
Ingredients.
Three and a half pounds of Flour.
One ounce of Yeast.
One teaspoonful of Salt.
One teaspoonful of castor Sugar.
Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid ; add one pint and a half of tepid water. Put the flour into a large basin, make a well in the middle, and strain the yeast and water into it. Work in a little flour from the sides, and set it down to rise. This is called “ setting the sponge.” When it has stood for twenty minutes the surface will be covered with bubbles ; take it up, and work all the flour in with your hand. When it is smooth cover it up, and set to rise for two hours. After that time take it up, and knead it on a floured board for a quarter of an hour. This quantity will make two half-quartern loaves. Divide the dough, make it into smooth balls without any cracks. If the bread is to be baked in tins flour them, put in the dough, cut or prick the top, and set to rise for half an hour. For cottage loaves, divide each piece again in two, one rather larger than the other ; make each into a ball, put the small one on the top of the large, and press the forefinger into the middle of the top. Put the bread into a hot oven (280°) for a quarter of an hour and then remove it to a cooler part (220°) for an hour and a half. When done stand it on its side to cool.
go
Unfermented Bread.
Ingredients.
One pound Flour.
One and a half gill Water.
One teaspoonful of Baking Powder.
Half teaspoonful of Salt.
Records on this page
Welsh Rare-bitBreadPotted BeefBrandy WafersUnfermented Bread