Put into a pan one gallon of cold water, one pound of
sugar, one ounce of root ginger slightly bruised ; place it on
the fire and boil it slowly two hours. Remove the pan
from the fire and put into it a good half teaspoonful of
cream of tartar and the rind and juice of one lemon; allow
it to stand until it is about new milk warm, then add a
tablespoonful of brewers’ yeast✪ Ginger Beer ; let it ferment twenty-four
hours, then remove the yeast from the top carefully, strain
and bottle it for use. The bottles must have good corks tied
in and not be filled too full.
86
DOMESTIC COOKERY.
Ginger Cordial.
Put into a large bowl five pounds of loaf sugar, half an
ounce of capsicum, half an ounce of essence of ginger, a
quarter of an ounce of tartaric acid ; pour over five quarts
of boiling water✪ Ginger Cordial, stir it frequently ; when cool, add a few
drops of browning to give it a nice colour, and bottle it.
Glazed Carrots.
Wash and brush some nice young carrots and scrape
them very thinly ; put them into a saucepan with four lumps
of sugar, the juice of half a lemon, a piece of glaze the size
of a walnut, half a saltspoonful of salt, half that quantity of
pepper, and half a pint of brown stock✪ Glazed Carrots. Put the carrots in
at boiling-point, and cook them slowly till soft. Dish them
on an end, so as to stand upright in a vegetable dish, and
pour over them the sauce.
Glaze for Meat.
Take half an ounce of gelatine, soak it in half a pint of
cold water for an hour, add a cupful of strong gravy from
roast beef, or a spoonful of Liebig’s extract ; dissolve in a
little water, add a little salt✪ Glaze for Meat ; put all together in a saucepan ;
boil it, stirring all the time, till it is as thick as cream ; put in
a jar and it is ready for use ; this will keep a long time.
When it is wanted for use, put the jar in a saucepan of
boiling water until it is liquid, then brush it over the meat.
Golden Fingers.
Cut some pieces of cold meat about as thick as your
finger ; and two inches long j dip them in a well-b^^ten egg,
then into fine breadcrumbs ; melt two ounces of butter in a
pan and fry the fingers a pale brown on both sides, then
DOMESTIC COOKERY.
87
place them in the oven or before the fire on a piece of
porous paper to crisp. Pour away the butter, and put into
the pan one cupful of good broth, seasoned with pepper,
salt, anchovy and shalot, stir these well over the fire till
boiling ; then add one tablespoonful of finely minced parsley,
two tablespoonfuls of shred horse radish, and two tablespoon-
fuls of white vineg✪ Golden Fingersar ; mix well but do not let boil. Put the
fingers in the centre of a hot dish, pour the gravy round,
and garnish with horse radish and crimped parsley.
Note. — Dripping may be used to fry in instead of butter,
but the flavour is not so fine as when fried in butter.
Gooseberry and Rice Shape. ✪ Gooseberry and Rice Shape
Page 50 · 7 recipe records on this page
Presented as published in 1890. 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
Put into a pan one gallon of cold water, one pound of sugar, one ounce of root ginger slightly bruised ; place it on the fire and boil it slowly two hours. Remove the pan from the fire and put into it a good half teaspoonful of cream of tartar and the rind and juice of one lemon; allow it to stand until it is about new milk warm, then add a tablespoonful of brewers’ yeast ; let it ferment twenty-four hours, then remove the yeast from the top carefully, strain and bottle it for use. The bottles must have good corks tied in and not be filled too full.
Ginger Cordial.
Put into a large bowl five pounds of loaf sugar, half an ounce of capsicum, half an ounce of essence of ginger, a quarter of an ounce of tartaric acid ; pour over five quarts of boiling water, stir it frequently ; when cool, add a few drops of browning to give it a nice colour, and bottle it.
Glazed Carrots.
Wash and brush some nice young carrots and scrape them very thinly ; put them into a saucepan with four lumps of sugar, the juice of half a lemon, a piece of glaze the size of a walnut, half a saltspoonful of salt, half that quantity of pepper, and half a pint of brown stock. Put the carrots in at boiling-point, and cook them slowly till soft. Dish them on an end, so as to stand upright in a vegetable dish, and pour over them the sauce.
Glaze for Meat.
Take half an ounce of gelatine, soak it in half a pint of cold water for an hour, add a cupful of strong gravy from roast beef, or a spoonful of Liebig’s extract ; dissolve in a little water, add a little salt ; put all together in a saucepan ; boil it, stirring all the time, till it is as thick as cream ; put in a jar and it is ready for use ; this will keep a long time. When it is wanted for use, put the jar in a saucepan of boiling water until it is liquid, then brush it over the meat.
Golden Fingers.
Cut some pieces of cold meat about as thick as your finger and two inches long; dip them in a well-beaten egg, then into fine breadcrumbs ; melt two ounces of butter in a pan and fry the fingers a pale brown on both sides, then
place them in the oven or before the fire on a piece of porous paper to crisp. Pour away the butter, and put into the pan one cupful of good broth, seasoned with pepper, salt, anchovy and shalot, stir these well over the fire till boiling ; then add one tablespoonful of finely minced parsley, two tablespoonfuls of shred horse radish, and two tablespoonfuls of white vinegar ; mix well but do not let boil. Put the fingers in the centre of a hot dish, pour the gravy round, and garnish with horse radish and crimped parsley.
Note. — Dripping may be used to fry in instead of butter, but the flavour is not so fine as when fried in butter.
Gooseberry and Rice Shape.
Records on this page
Ginger BeerGinger CordialGlazed CarrotsGlaze for MeatGravy from Roast BeefGolden FingersGooseberry and Rice Shape