Artizan recipes

One quart of Milk. One ounce and a half of Loaf Sugar. One inch of stick Cinnamon. Put the milk, sugar and cinnamon into a saucepan and put it on the fire to boil. Put the cornflour into a basin and mix it smoothly with a little milk. When the milk in the saucepan is quite boiling, stir in the cornflour quickly and let it boil for two minutes, stirring continually. Take a basin or mould and rinse it out in cold water. Take out the cinnamon, pour the cornflour into the basin, and stand it aside to cool ; when cold turn it out on to a dish. Blanc-Mange. Ingredients. One pint of Milk. ‘Half an ounce of Gelatine. One Lemon (rind). One and a half ounce of castor Sugar. Put the milk into a saucepan with the sugar, lemon-rind, and gelatine. Let these ingredients stand by the fire until the milk is well flavoured and the gelatine dissolved. Rinse a mould out with cold water, and strain the milk into it. When it is quite set turn it out and serve. Cup of Arrowroot. Ingredients. One dessertspoonful of Arrowroot. Half a pint of Milk. Put half a pint of milk in a stewpan on the fire to boil. Put the arrowroot into a basin, add to it by degrees a little cold milk and stir it to a smooth paste. When the milk in the stewpan is quite boiling pour it on to the mixed arrowroot, and stir well with a wooden spoon to make it smooth ; serve with sugar or salt. Gruel. Ingredients. Two dessertspoonfuls of Patent Groats. One pint of Water or Milk. Put two dessertspoonfuls of patent groats into a basin, and mix to a smooth paste with a little cold milk or water ; then add to it one pint of boiling milk or water, stirring well with a wooden spoon, and let it boil for ten minutes. Take care that it is not lumpy, and serve with sugar or salt according to taste. Lemonade. Ingredients. Two Lemons. Loaf Sugar. Put a kettle of water on the fire to boil. Peel, very thinly, the lemons and cut off all the pith, then cut them into thin slices and take out all the pips ; put half the rind and the slices of lemon into a jug, then add loaf sugar to taste. When the water is quite boiling pour one pint into the jug, cover it over and stand it to cool, and when cold strain it into another jug. 106 Porridge. Ingredients. One teacupful of coarse Scotch Oatmeal. One pint of Water. Half a teaspoonful of Salt. Boil the water, put in the salt while the water continues boiling, then gradually sprinkle in the oatmeal with one hand and stir continually with the other. Boil for thirty minutes. Rice Jelly. Ingredients. Four ounces of Rice. Three pints of cold Water. A pinch of Salt. Two bunces of Sugar. Soak the rice for two hours in a little warm water, then add three pints of cold water, a pinch of salt and the sugar ; boil it till it is reduced to one pint, strain it into a china mould rinsed out with cold water, and when cold turn it out. Savoury Custard. Ingredients. One gill of Stock. Three Eggs. Butter. Break the yolks of three eggs and the white of one into a basin, add the stock and some salt, and whisk well together, pour the mixture into a greased gallipot ; cover it with a piece of buttered paper, tie it down, put it into a saucepan of boiling water, and let it simmer for a quarter of an hour ; after that time take the gallipot out and turn the custard on a plate to cool. 107 Veal Tea. Ingredients , Stock.