Cut off all the shoulder-part and joint the mutton before
corning. Lay the meat in a flat bowl, first rough-salting it
with just a sprinkling of salt and throwing away the
liquid formed. Now take the mixture of salt, sugar and
saltpetre and rub all well into the meat and leave in the
bowl for three days. Then boil it in water at boiling-point
till ^uile te^ider, when the bones will come out easily. Let
it cool, putting a flat plate and a weight on it to flatten it.
When cold it can be put on the side-table like a ham, or
for breakfast or luncheon slices are nice grilled, with a
sprinkling of bread-crumbs and pepper. Scarify the upper
part of the rib before sprinkling. We call it “ribs,” but
it is really part of the breast, about six pounds of Welsh
mutton. Eaten cold, plain-boiled, it is very good also.
When out in the veldt picnicking or travelling, slices of
corned mutton stuck into a stick cut like a toasting-fork
and held over a clear-burning fire are very appetizing. As
107
April A GOOD COOOANUT PUDDING
it grills the meat so quickly, chops done like this are also
supposed to be very nice.
April 17. A Good Cocoanut Pudding. — Among puddings
we have had lately and liked is this good cocoanut pudding
(Miss Breda’s recipe), which is well worth recording. For
this you want —
2 ozs. butter.
i" grated or desiccated cocoanut (you can buy
it in half-pounds).
^ breakfast-cup of fine bread-crumbs or stale sponge-
cake crumbled fine.
2 ozs. sugar.
A large teacupful of milk.
4 eggs.
^ teaspoon ful of vanilla essence✪ A Good Cocoanut Pudding to flavour.
Cream the butter and add the sugar and the beaten
yolks of the eggs, well whisked, then put in the cocoanut
and stir well before adding the milk and the bread-crumbs,
and lastly the whites of 2 eggs, whipped to a froth.
Pour this mixture into a pie-dish, which should not be
quite full, and bake it half-an-hour. Have ready the 2
whites of the other eggs, whipped up to a stiff froth,
with I oz. sifted sugar and | teaspoonful of vanilla
essence. Pile this in large spoonfuls on the top of the
pudding and put it back in the oven, to get slightly brown,
for a few minutes. You can decorate the pudding with
crystallized cherries or candied citron, before piling on
the whisked whites.
Another recipe (also Miss Breda’s) says— 3 ozs. butter,
6 and 3 ozs. sugar to same amount of crumbs and
cocoanut. The eggs being divided as in preceding recipe,
and half the whites put in at different times.
108
NOTES OP DISHES
April
In place of “ i oz.” of sugar with the last set of whites
“ 3 tablespoonfuls ” are mentioned.
April 20. — Notes of Dishes. — The following rough memo,
of sketches or notes of dishes was found in the handwriting
of the head of a large household, and was probably notes
of what struck her as good ideas at some country-house
visit —
“ Lambs’ feet with parsley and butter sauce.
“Brains with a little chopped tongue fried like croquettes.
“Tendrons of veal arranged as cutlets, on rounds of fried
bread, centre of circle filled with French beans and
mixed vegetables, cut in pretty shapes.
“Stewed chicken in a wreath, of cabbage three inches
thick. Chicken glazed and cabbage chopped very fine.
“ Soup — 4 lbs. bacon, 4 lbs. rice, i cabbage, 6 carrots, 6
onions (and water or stock to all, I suppose). This
dined twenty-six persons, and was found excellent.
1846.
“Tomato sauce handed round with pea-soup (!).
Page 47 · 1 recipe record on this page
Presented as published in 1902. 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
Cut off all the shoulder-part and joint the mutton before corning. Lay the meat in a flat bowl, first rough-salting it with just a sprinkling of salt and throwing away the liquid formed. Now take the mixture of salt, sugar and saltpetre and rub all well into the meat and leave in the bowl for three days. Then boil it in water at boiling-point till quite tender, when the bones will come out easily. Let it cool, putting a flat plate and a weight on it to flatten it. When cold it can be put on the side-table like a ham, or for breakfast or luncheon slices are nice grilled, with a sprinkling of bread-crumbs and pepper. Scarify the upper part of the rib before sprinkling. We call it “ribs,” but it is really part of the breast, about six pounds of Welsh mutton. Eaten cold, plain-boiled, it is very good also. When out in the veldt picnicking or travelling, slices of corned mutton stuck into a stick cut like a toasting-fork
and held over a clear-burning fire are very appetizing. As
April A GOOD COOOANUT PUDDING
it grills the meat so quickly, chops done like this are also supposed to be very nice.
April 17. A Good Cocoanut Pudding. — Among puddings we have had lately and liked is this good cocoanut pudding (Miss Breda’s recipe), which is well worth recording. For this you want —
2 ozs. butter.
i" grated or desiccated cocoanut (you can buy it in half-pounds).
^ breakfast-cup of fine bread-crumbs or stale spongecake crumbled fine.
2 ozs. sugar.
A large teacupful of milk.
4 eggs.
^ teaspoon ful of vanilla essence to flavour.
Cream the butter and add the sugar and the beaten yolks of the eggs, well whisked, then put in the cocoanut and stir well before adding the milk and the bread-crumbs, and lastly the whites of 2 eggs, whipped to a froth. Pour this mixture into a pie-dish, which should not be quite full, and bake it half-an-hour. Have ready the 2 whites of the other eggs, whipped up to a stiff froth, with I oz. sifted sugar and | teaspoonful of vanilla essence. Pile this in large spoonfuls on the top of the pudding and put it back in the oven, to get slightly brown, for a few minutes. You can decorate the pudding with crystallized cherries or candied citron, before piling on the whisked whites.
Another recipe (also Miss Breda’s) says— 3 ozs. butter, 6 and 3 ozs. sugar to same amount of crumbs and cocoanut. The eggs being divided as in preceding recipe, and half the whites put in at different times.
NOTES OP DISHES
April
In place of “ i oz.” of sugar with the last set of whites “ 3 tablespoonfuls ” are mentioned.
April 20. — Notes of Dishes. — The following rough memo, of sketches or notes of dishes was found in the handwriting of the head of a large household, and was probably notes of what struck her as good ideas at some country-house visit —
“ Lambs’ feet with parsley and butter sauce.
“Brains with a little chopped tongue fried like croquettes.
“Tendrons of veal arranged as cutlets, on rounds of fried bread, centre of circle filled with French beans and mixed vegetables, cut in pretty shapes.
“Stewed chicken in a wreath, of cabbage three inches thick. Chicken glazed and cabbage chopped very fine.
“ Soup — 4 lbs. bacon, 4 lbs. rice, i cabbage, 6 carrots, 6 onions (and water or stock to all, I suppose). This dined twenty-six persons, and was found excellent.
“Tomato sauce handed round with pea-soup (!).
Records on this page
A Good Cocoanut Pudding