SAGO GRUEL. — Scald a quarter of a pound of sago in hot water,
strain through a hair sieve, and set over the fire with two quarts of water.
Boil and skim till thick and clear, then add a pint of red wine and sugar to
taste. Serve with sliced lemon and toast or dry biscuits✪ SAGO GRUEL.
SAGO PUDDING. — Wash an ounce of sago, soak it for an hour
in half a pint of cold water ; strain ; put it into a saucepan with a pint
of milk, and let it simmer till clear, stirring frequently. Let it cool a little.
Beat together an egg and an ounce of moist sugar ; stir them into the
saucepan ; pour into a greased pie-dish, grate a little nutmeg✪ SAGO PUDDING over the top,
and bake in a moderate oven for half an hour.
SALAD CREAM. — Whisk the yolks of three fresh eggs with ten
grains of cayenne pepper. Mix well together a dram and a half of salt,
one ounce of mustard, half a pint of vinegar, and two ounces of salad oil✪ SALAD CREAM ;
add the eggs, shake well, and bottle the mixture.
SALAD DRESSING. — Take the yolks of two raw eggs, beat
them up well, and add gradually salad oil, stirring all the time. When
the mixture becomes very thick add vinegar, Yorkshire relish, and salt and
peeper✪ Salad Dressing to taste.
17I
SALLY LUNN CAKES.— To one pint of hot milk add a
quarter of a pint of thick small-beer yeast ; put the mixture into a pan with
sufficient flour to make it as thick as batter ; cover it over and let it stand
for a couple of hours ; add two ounces of loaf sugar dissolved in a quarter
of a pint of warm milk, and a quarter of a pound of butter✪ Sally Lunn Cakes rubbed into the
flour ; mix the dough, not quite so stiff as for bread ; let it stand half an
hour, make into cakes, and bake in a quick oven.
SALMON (BOILED). — Scale, empty, and wash the fish, remov-
ing all the blood from the inside, and truss it in the shape of the letter S.
Then fill the fish-kettle with water, and directly it boils add for each gallon
of water four ounces of salt ; boil the salt rapidly for two minutes, taking
off the scum as it rises ; put in the salmon and let it boil gently till it is
thoroughly done ; drain it on the fish-plate, put it on a hot folded fish
napkin, garnish with slices of lemon and cucumber, and serve with shrimp
or lobster sauce.
SALMON (POTTED). — Scale and wipe a large piece, but do not
wash it ; drain the salt from it. Season with mace, cloves, and white
pepper ; put the fish into a pan with a few bay leaves, cover with butter✪ Potted Salmon,
and bake. When thoroughly done, let it drain, pot it, and when cold
cover with clarified butter. This will be found an excellent dish for break-
fast or any other meal.
SALMON, To Carve. — Salmon is seldom sent to the table whole,
but where this is done it should be remembered that the choice part lies
near the head. When a piece from the middle is placed upon the table,
insert the knife above the bone, and make an incision along the whole
piece, then make a similar cut along the thin end, and serve to each person
a slice, about six inches in length and half an inch thick, from the solid, or
lean portion, and a slice of less proportions from the soft, or fat parts.
SALMON, To Choose. — Salmon from the Thames is most
esteemed, that from the Severn being next in delicacy. The fineness of its
flavour depends upon its being fresh. The gills and flesh should be of a
fine red, the head small, and the neck thick and very firm.
Page 190 · 7 recipe records on this page
Presented as published in 1891. 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
SAGO GRUEL. — Scald a quarter of a pound of sago in hot water, strain through a hair sieve, and set over the fire with two quarts of water. Boil and skim till thick and clear, then add a pint of red wine and sugar to taste. Serve with sliced lemon and toast or dry biscuits.
SAGO PUDDING. — Wash an ounce of sago, soak it for an hour in half a pint of cold water ; strain ; put it into a saucepan with a pint of milk, and let it simmer till clear, stirring frequently. Let it cool a little. Beat together an egg and an ounce of moist sugar ; stir them into the saucepan ; pour into a greased pie-dish, grate a little nutmeg over the top, and bake in a moderate oven for half an hour.
SALAD CREAM. — Whisk the yolks of three fresh eggs with ten grains of cayenne pepper. Mix well together a dram and a half of salt, one ounce of mustard, half a pint of vinegar, and two ounces of salad oil ; add the eggs, shake well, and bottle the mixture.
SALAD DRESSING. — Take the yolks of two raw eggs, beat them up well, and add gradually salad oil, stirring all the time. When the mixture becomes very thick add vinegar, Yorkshire relish, and salt and peeper to taste.
SALLY LUNN CAKES.— To one pint of hot milk add a quarter of a pint of thick small-beer yeast ; put the mixture into a pan with sufficient flour to make it as thick as batter ; cover it over and let it stand for a couple of hours ; add two ounces of loaf sugar dissolved in a quarter of a pint of warm milk, and a quarter of a pound of butter rubbed into the flour ; mix the dough, not quite so stiff as for bread ; let it stand half an hour, make into cakes, and bake in a quick oven.
SALMON (BOILED). — Scale, empty, and wash the fish, removing all the blood from the inside, and truss it in the shape of the letter S. Then fill the fish-kettle with water, and directly it boils add for each gallon of water four ounces of salt ; boil the salt rapidly for two minutes, taking off the scum as it rises ; put in the salmon and let it boil gently till it is thoroughly done ; drain it on the fish-plate, put it on a hot folded fish napkin, garnish with slices of lemon and cucumber, and serve with shrimp or lobster sauce.
SALMON (POTTED). — Scale and wipe a large piece, but do not wash it ; drain the salt from it. Season with mace, cloves, and white pepper ; put the fish into a pan with a few bay leaves, cover with butter, and bake. When thoroughly done, let it drain, pot it, and when cold cover with clarified butter. This will be found an excellent dish for breakfast or any other meal.
SALMON, To Carve. — Salmon is seldom sent to the table whole, but where this is done it should be remembered that the choice part lies near the head. When a piece from the middle is placed upon the table, insert the knife above the bone, and make an incision along the whole piece, then make a similar cut along the thin end, and serve to each person a slice, about six inches in length and half an inch thick, from the solid, or lean portion, and a slice of less proportions from the soft, or fat parts.
SALMON, To Choose. — Salmon from the Thames is most esteemed, that from the Severn being next in delicacy. The fineness of its flavour depends upon its being fresh. The gills and flesh should be of a fine red, the head small, and the neck thick and very firm.
Records on this page
SAGO GRUELSAGO PUDDINGSALAD CREAMSALAD DRESSINGSalad DressingSally Lunn CakesPotted Salmon