Boil a calf’s foot in three pints of water nntil
reduced to a quart, with three cloves and a little
cinnamon. Let it stand till quite cold ; then
carefully take off all the fat, and j3ut the clear jelly
into a saucepan (observing to leave all the setthng
behind) ; melt it over the fire, and sweeten to taste
with loaf sugar. Half a pint of sherry, and a table- I
spoonful of brandy, the jnice of a large lemon, the
whites and shells of three eggs that have been pre-
SAVOURIES AND SWEETS.
87
;viously beaten to a stiff froth, are to be added after
tthe mixtiu-e has been removed from the fire and
T nearly cold. Stir all 'well together, letting it simmer
:five minutes. Hun it four or five times through a
jelly bag t^ perfectly clear. Have in the bowl into
-.which the jelly is strained a thinly cut piece of lemon
jpeel, and let the mixture drop on to it. This improves
tthe colour of the jelly. When nearly cool pour into
ca mould that has been plunged in very cold water.
TTurn out when stiff and serve.
Blanc Mange.
For Eight or Nine Persons. — ozs. of isinglass ;
11 j pints of milk ; 1 lemon ; J pint of cream ; 2 laurel leaves ;
^ sugar to taste.
Dissolve an ounce and a half of isinglass ; stir it
iinto a pint and a half of boiling milk ; add the rind
(of a lemon and half a pint of cream, two laurel
Heaves, and sugar to taste. Pass through a flannel
Ibag into a mould.
Prune Shape.
For Ten Persons. —1 lb. of prunes; ^ oz. of gelatine;
',j pint of cold -water; 4 ozs. of sugar; 1 saltspoonful of
wochineal ; 1 lb. of Devonshire clotted cream.
Put one pound of prunes in a saucepan, cover
vwith cold water ; set them on the fire and boil for a
minute or two. Drain them on a sieve, take out the
sstones, and blanch the kernels. Dissolve half an
tounce of gelatine in half a pint of cold water ; put it
i: n a saucepan with four ounces of sugar, and let it
Iboil for five minutes. Colour -with cochineal ; place
tthe prunes and kernels in it ; pour the whole into a
88
SAVOURIES AND SWEETS.
mould that has a space left in the middle. Let it i
stand in a cool place until set, then turn out. FiU '
the space in the centre of the prunes with Devonshire
clotted cream or with fresh cream sweetened and
whipped. *
Spanish Custard.
For Six Persons. — 5 pint of cream ; J pint of milk ;
3 0Z8. of ground rice ; 2 tablespoonfuls of orange flower water ;
1 pint of cream✪ Lemon Whips for sauce.
Boil half a pint of cream, half a pint of milk, three i
ounces of ground rice, two tahlespoonfuls of orange
flower water. Sweeten to taste. Boil the mixture
until it becomes stiff, stirring all the time. Pour it j
into a shape, and turn out when cold. Serve with i
cream poured round it. '
1
German Puffs.
For Six Persons. — 1 pint of milk; 1 tablespoonful of
flour ; 1 egg ; ^ oz. of butter ; J oz. of white sugar ; ^ pint
of wine sauce✪ German Puffs.
Make some milk thick by boiling some flour in it.
Allow it to stand till cold ; then add one egg, a very^
small piece of butter, a little white sugar. Bake in
little tin moulds buttered. Turn out and serve hot
with fruit sauce.
Baked Gingerbread Pudding.
For Twelve Persons. — J lb. of treacle; f lb. of flour;
5 lb. of butter ; lb. of coarse sugar ; 1 oz. of ginger ; oz.
of ground allspice ; f teaspoonful of carbonate of soda ;
3 eggs ; J pint of warm milk✪ Baked Gingerbread Pudding.
Put the flour into a basin with the sugar, ginger,
and allspice. Mix these well together ; tuim the
Page 38 · 6 recipe records on this page
Presented as published in 1886. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Boil a calf’s foot in three pints of water nntil
reduced to a quart, with three cloves and a little
cinnamon. Let it stand till quite cold ; then
carefully take off all the fat, and j3ut the clear jelly
into a saucepan (observing to leave all the setthng
behind) ; melt it over the fire, and sweeten to taste
with loaf sugar. Half a pint of sherry, and a table- I
spoonful of brandy, the jnice of a large lemon, the
whites and shells of three eggs that have been pre-
SAVOURIES AND SWEETS.
87
;viously beaten to a stiff froth, are to be added after
tthe mixtiu-e has been removed from the fire and
T nearly cold. Stir all 'well together, letting it simmer
:five minutes. Hun it four or five times through a
jelly bag t^ perfectly clear. Have in the bowl into
-.which the jelly is strained a thinly cut piece of lemon
jpeel, and let the mixture drop on to it. This improves
tthe colour of the jelly. When nearly cool pour into
ca mould that has been plunged in very cold water.
TTurn out when stiff and serve.
Blanc Mange.
For Eight or Nine Persons. — ozs. of isinglass ;
11 j pints of milk ; 1 lemon ; J pint of cream ; 2 laurel leaves ;
^ sugar to taste.
Dissolve an ounce and a half of isinglass ; stir it
iinto a pint and a half of boiling milk ; add the rind
(of a lemon and half a pint of cream, two laurel
Heaves, and sugar to taste. Pass through a flannel
Ibag into a mould.
Prune Shape.
For Ten Persons. —1 lb. of prunes; ^ oz. of gelatine;
',j pint of cold -water; 4 ozs. of sugar; 1 saltspoonful of
wochineal ; 1 lb. of Devonshire clotted cream.
Put one pound of prunes in a saucepan, cover
vwith cold water ; set them on the fire and boil for a
minute or two. Drain them on a sieve, take out the
sstones, and blanch the kernels. Dissolve half an
tounce of gelatine in half a pint of cold water ; put it
i: n a saucepan with four ounces of sugar, and let it
Iboil for five minutes. Colour -with cochineal ; place
tthe prunes and kernels in it ; pour the whole into a
88
SAVOURIES AND SWEETS.
mould that has a space left in the middle. Let it i
stand in a cool place until set, then turn out. FiU '
the space in the centre of the prunes with Devonshire
clotted cream or with fresh cream sweetened and
whipped. *
Spanish Custard.
For Six Persons. — 5 pint of cream ; J pint of milk ;
3 0Z8. of ground rice ; 2 tablespoonfuls of orange flower water ;
1 pint of cream for sauce.
Boil half a pint of cream, half a pint of milk, three i
ounces of ground rice, two tahlespoonfuls of orange
flower water. Sweeten to taste. Boil the mixture
until it becomes stiff, stirring all the time. Pour it j
into a shape, and turn out when cold. Serve with i
cream poured round it. '
1
German Puffs.
For Six Persons. — 1 pint of milk; 1 tablespoonful of
flour ; 1 egg ; ^ oz. of butter ; J oz. of white sugar ; ^ pint
of wine sauce.
Make some milk thick by boiling some flour in it.
Allow it to stand till cold ; then add one egg, a very^
small piece of butter, a little white sugar. Bake in
little tin moulds buttered. Turn out and serve hot
with fruit sauce.
Baked Gingerbread Pudding.
For Twelve Persons. — J lb. of treacle; f lb. of flour;
5 lb. of butter ; lb. of coarse sugar ; 1 oz. of ginger ; oz.
of ground allspice ; f teaspoonful of carbonate of soda ;
3 eggs ; J pint of warm milk.
Put the flour into a basin with the sugar, ginger,
and allspice. Mix these well together ; tuim the