Pickle for Meat — Required: 3 lbs. common salt;
4 oz. brown sugar; 2 oz. saltpetre; 2 gallons water✪ Pickle for Meat.
CHEAP DISHES WITHOUT MEAT.
89
Boil all together till everything is melted ; strain.
When the pickle is cold, put the fresh meat into it for
a week, ten days, or more, according to the degree o
SalBr?wningd— Required: >4 lb. brown sugar; about
^Heat^ifold' iron pan on the fire; rub it with a
little dripping. Put the sugar into it, let it melt, stir
with an iron spoon till it is a dark brown. Draw the
pan to the side of the fire, add the water gradually,
stirring all the time. Place the pan on the fire again,
and stir till all is smooth. Let it cool, and pour it
into a bottle ; cork it well, and it will keep for some
months.
A Cheap Filter.— Get a tinsmith to put a rim at
the lower end of the tube of a common tin funnel ; tie
a piece of muslin over this rim, so as to close the end
of the tube. Fill this tube one-third with fine river
gravel, one-third with sharp river sand, and one-third
with powdered vegetable charcoal. Charcoal may be
o-ot by burning a stick, or purchased for one penny at
a druggist’s. Do not fill the tube too tightly ; at the
top of the tube put in a small clean sponge. Put the
lube of the funnel into a bottle or jug. All water
poured into the upper part of the funnel will gradually
come through the muslin perfectly filtered.
XVI.— CHEAP DISHES WITHOUT MEAT.
Goose Pudding. — Required : % lb. scraps of
bread; 1 large or 2 small onions (previously boiled) ;
14 oz. flour ; teaspoonful powdered sage ; i{4 oz.
dripping ; 2 tablespoonfuls milk ; teaspoonful salt ;
x pinch of pepper.
90 CHEAP DISHES WITHOUT MEAT.
Soak the bread for an hour in cold water ; pour
off the water ; bruise the bread with a fork till it is
smooth. Chop the onion; mix all the ingredients
well together except i oz. of dripping. Grease a
baking tin ; place the mixture in it, and put the rest
of the dripping in small pieces on the top. Bake in
the oven for half an hour. If there is no oven, put
the tin on a hot hob or girdle for twenty minutes,
then brown before the fire. Turn out of the tin and
cut into four or six pieces. Serve hot or cold.
Savoury Rice.— Required: 2 oz. rice; 1 large or
2 small onions (previously boiled); Y oz. dripping;
Yz pint pot liquor; % teaspoonful salt; ]/ teaspoon-
ful pepper.
Wash the rice; burst it; pour away the water.
Chop the onion ; add it, the pepper, salt, and liquor
to the rice; simmer for a quarter of an hour till the
rice is quite tender. Place on a dish ; put the drip-
ping in small pieces on the top ; brown in the oven or
before the fire. Serve hot.
Rice and Cheese. — Required: 2 oz. whole rice;
1 oz. grated cheese; 1 oz. dripping; about 1^ gill
skim milk ; 1 pinch of salt ; 1 pinch of pepper.
Wash the rice; burst it; strain off the water.
Place the milk, pepper, and salt in the pan with the
rice ; simmer for a quarter of an hour till the rice is
quite tender ; the mixture should not be so moist as
for a pudding. Spread a thin layer of the rice on a
flat dish ; sprinkle half of the cheese over it; add the
remainder of the rice, then the rest of the cheese over
that Place the dripping on the top in small pieces,
and brown before the fire or in the oven ; if browned
in the oven, a little dripping should be placed at
the bottom of the dish to prevent the rice and milk
burning. Serve hot.
✪ Goose Pudding
Page 42 · 5 recipe records on this page
Presented as published in 1881. 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.
Pickle for Meat — Required: 3 lbs. common salt;
4 oz. brown sugar; 2 oz. saltpetre; 2 gallons water.
CHEAP DISHES WITHOUT MEAT.
89
Boil all together till everything is melted ; strain.
When the pickle is cold, put the fresh meat into it for
a week, ten days, or more, according to the degree o
SalBr?wningd— Required: >4 lb. brown sugar; about
^Heat^ifold' iron pan on the fire; rub it with a
little dripping. Put the sugar into it, let it melt, stir
with an iron spoon till it is a dark brown. Draw the
pan to the side of the fire, add the water gradually,
stirring all the time. Place the pan on the fire again,
and stir till all is smooth. Let it cool, and pour it
into a bottle ; cork it well, and it will keep for some
months.
A Cheap Filter.— Get a tinsmith to put a rim at
the lower end of the tube of a common tin funnel ; tie
a piece of muslin over this rim, so as to close the end
of the tube. Fill this tube one-third with fine river
gravel, one-third with sharp river sand, and one-third
with powdered vegetable charcoal. Charcoal may be
o-ot by burning a stick, or purchased for one penny at
a druggist’s. Do not fill the tube too tightly ; at the
top of the tube put in a small clean sponge. Put the
lube of the funnel into a bottle or jug. All water
poured into the upper part of the funnel will gradually
come through the muslin perfectly filtered.
XVI.— CHEAP DISHES WITHOUT MEAT.
Goose Pudding. — Required : % lb. scraps of
bread; 1 large or 2 small onions (previously boiled) ;
14 oz. flour ; teaspoonful powdered sage ; i{4 oz.
dripping ; 2 tablespoonfuls milk ; teaspoonful salt ;
x pinch of pepper.
90 CHEAP DISHES WITHOUT MEAT.
Soak the bread for an hour in cold water ; pour
off the water ; bruise the bread with a fork till it is
smooth. Chop the onion; mix all the ingredients
well together except i oz. of dripping. Grease a
baking tin ; place the mixture in it, and put the rest
of the dripping in small pieces on the top. Bake in
the oven for half an hour. If there is no oven, put
the tin on a hot hob or girdle for twenty minutes,
then brown before the fire. Turn out of the tin and
cut into four or six pieces. Serve hot or cold.
Savoury Rice.— Required: 2 oz. rice; 1 large or
2 small onions (previously boiled); Y oz. dripping;
Yz pint pot liquor; % teaspoonful salt; ]/ teaspoon-
ful pepper.
Wash the rice; burst it; pour away the water.
Chop the onion ; add it, the pepper, salt, and liquor
to the rice; simmer for a quarter of an hour till the
rice is quite tender. Place on a dish ; put the drip-
ping in small pieces on the top ; brown in the oven or
before the fire. Serve hot.
Rice and Cheese. — Required: 2 oz. whole rice;
1 oz. grated cheese; 1 oz. dripping; about 1^ gill
skim milk ; 1 pinch of salt ; 1 pinch of pepper.
Wash the rice; burst it; strain off the water.
Place the milk, pepper, and salt in the pan with the
rice ; simmer for a quarter of an hour till the rice is
quite tender ; the mixture should not be so moist as
for a pudding. Spread a thin layer of the rice on a
flat dish ; sprinkle half of the cheese over it; add the
remainder of the rice, then the rest of the cheese over
that Place the dripping on the top in small pieces,
and brown before the fire or in the oven ; if browned
in the oven, a little dripping should be placed at
the bottom of the dish to prevent the rice and milk
burning. Serve hot.