NUTMEGS, ESSENCE OF.— Essence of
nutmegs is a quick and easy method of
imparting the flavour of nutmegs to
various kinds of puddings, custards,
etc. Where the flavour of nutmeg is
wanted, and the presence of nutmeg
itself is an attraction — as in the case of
nutmegs grated over the top of custards,
etc. — pure nutmeg itself is far the best.
The drawback, however, to nutmeg is
that it is very insoluble. When the
flavour of nutmeg is added to any dish
its presence will show itself in the form
of very thin, fine chips or powder. The
flavour of nutmeg can be imparted to
anything by means of essence of nut-
megs, and no sign, of course, of the nut-
meg will appear. Like all other essences*
however, it must be used with extreme
caution. A few drops are amply suffi-
cient to flavour half a pint of fluid.
NUTMEGS, GROUND.— Most kitchens
are provided with that well-known im-
plement called a “ nutmeg -grater.”
Cooks, however, will do well at times to
have by them some nutmegs ready
ground. They will know that in using
nutmeg with a nutmeg-grater the pow-
der is very apt to be coarse, and for
many purposes this is an objection ;
but in the case of using nutmeg for
sweets, such as mincemeat, etc., it is de-
sirable to have the nutmegs ground as
finely as possible. When nutmeg is
wanted very fine it is far best to buy it
ready ground.
ILS, SALAD. — There is no
doubt that there is a general
prejudice in England against
the use of oil in almost
any form whatever. Some
twenty or thirty years ago English
people almost universally dressed their
salads in the following fashion : — They
had a little cream, to which was added
some English mustard ; then two or
three tablespoonfuls of vinegar, and
sometimes a little anchovy sauce was
put in, and pepper and salt; last of
all came the oil. But the oil was added
to the salad in a few drops, some-
thing like a chemist making up a dose
of laudanum. Happily, I think, in the
present day, we have got more civilised.
The much greater facility of communi-
cation with the Continent has gradually
taught us that oil, when it is fresh and
pure, can be used with as natch facility
as very first-class butter. Oil resembles
butter in one respect. Really good oil,
like really first-class fresh butter, is
simply a means of conveying fat to the
system, and both should be absolutely
tasteless. I firmly believe that the
oi-igin of the prejudice against oil is
simply owing to the fact that many
years ago oil was always bought in
small quantities, and being kept for
a long time in small bottles, it, of
course, got rancid. So great was the
ignorance of English people on the sub-
ject that they believed in consequence
that all oil was rancid. If a house-
keeper were to buy a quarter of a pound
of fresh butter, and keep it in the house
for a couple of months, and then at-
tempt to eat it spread upon bread, she
would find the bread-and-butter in
question was utterly uneatable. So,
too, with oil. When perfectly pure and
fresh, oil is an exceedingly cheap and
wholesome form of nourishment, and in
summer-time should be used in tolera-
bly large quantities for the purpose of
dressing salads. I will here give a sim-
ple method of dressing salads which is
adopted by all waiters on the Continent
and by the majority of waiters in this
country at all good restaurants.
Page 158
Presented as published in 1880. 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
NUTMEGS, ESSENCE OF.— Essence of nutmegs is a quick and easy method of imparting the flavour of nutmegs to various kinds of puddings, custards, etc. Where the flavour of nutmeg is wanted, and the presence of nutmeg itself is an attraction — as in the case of nutmegs grated over the top of custards, etc. — pure nutmeg itself is far the best. The drawback, however, to nutmeg is that it is very insoluble. When the flavour of nutmeg is added to any dish its presence will show itself in the form of very thin, fine chips or powder. The flavour of nutmeg can be imparted to anything by means of essence of nutmegs, and no sign, of course, of the nutmeg will appear. Like all other essences* however, it must be used with extreme caution. A few drops are amply sufficient to flavour half a pint of fluid.
NUTMEGS, GROUND.— Most kitchens are provided with that well-known implement called a “ nutmeg -grater.” Cooks, however, will do well at times to have by them some nutmegs ready ground. They will know that in using nutmeg with a nutmeg-grater the powder is very apt to be coarse, and for many purposes this is an objection ; but in the case of using nutmeg for sweets, such as mincemeat, etc., it is desirable to have the nutmegs ground as finely as possible. When nutmeg is wanted very fine it is far best to buy it ready ground.
OILS, SALAD. — There is no doubt that there is a general prejudice in England against the use of oil in almost any form whatever. Some twenty or thirty years ago English people almost universally dressed their salads in the following fashion : — They had a little cream, to which was added some English mustard ; then two or three tablespoonfuls of vinegar, and sometimes a little anchovy sauce was put in, and pepper and salt; last of all came the oil. But the oil was added to the salad in a few drops, something like a chemist making up a dose of laudanum. Happily, I think, in the present day, we have got more civilised. The much greater facility of communication with the Continent has gradually
taught us that oil, when it is fresh and pure, can be used with as much facility as very first-class butter. Oil resembles butter in one respect. Really good oil, like really first-class fresh butter, is simply a means of conveying fat to the system, and both should be absolutely tasteless. I firmly believe that the origin of the prejudice against oil is simply owing to the fact that many years ago oil was always bought in small quantities, and being kept for a long time in small bottles, it, of course, got rancid. So great was the ignorance of English people on the subject that they believed in consequence that all oil was rancid. If a housekeeper were to buy a quarter of a pound of fresh butter, and keep it in the house for a couple of months, and then attempt to eat it spread upon bread, she would find the bread-and-butter in question was utterly uneatable. So, too, with oil. When perfectly pure and fresh, oil is an exceedingly cheap and wholesome form of nourishment, and in summer-time should be used in tolerably large quantities for the purpose of dressing salads. I will here give a simple method of dressing salads which is adopted by all waiters on the Continent and by the majority of waiters in this country at all good restaurants.