Welsh Rabbit— Required: x round of stale
.bread ; about 2 oz. strong cheese; 1 oz. butter; 2
tablespoonfuls milk ; y4 teaspoonful made mustard ;
x/ teaspoonful salt; 1 pinch of pepper✪ Welsh Rabbit.
Toast the bread on both sides; put it on a hot
■plate in front of the fire; spread it with the butter.
Cut the cheese into small pieces ; melt them in a
small pan with the milk, pepper, salt, and mustard ;
stir till smooth ; spread quickly over the buttered
toast. Unless served immediately, the rabbit becomes
tough.
Mealy Puddings. — Required: some long pud-
ding skins ; 1 lb. oatmeal ; ^4 lb. minced beef suet ;
3 small or 2 large onions (parboiled) ; % teaspoonful
salt ; % teaspoonful pepper.
Get from the butcher some long skins for puddings ;
wash them well in warm water, then lay them to soak
all night in cold water and salt. Rinse them well.
Toast the oatmeal to a light golden colour before the
fire or in the oven, stirring it to let it toast equally.
Chop the suet very fine, also the cooked onions ; mix
all together, with the pepper and salt. Tie the end
of the pudding skin with thread, then put in enough
of the mixture to make it the length of a sausage ; tie
the skin again, but leave room for the pudding to
swell. Leave about an inch of the skin, tie it again,
then fill another, and so on. (The space is to allow
each pudding to be cut off without letting out the
mixture.) Have a pan with water in it nearly boiling,
and a little salt. Prick the puddings all over with a
darning needle, to prevent them bursting, and boil
them for twenty minutes or half an hour. Serve hot.
Currant Puddings. — Required: some long pud-
ding skins ; ^ lb. stale bread crumbs ; 2 oz. flour ;
lb. minced beef suet ; % lb. currants ; 2 oz.
94
VEGFTABLES.
suSar j li teaspoonful ground ginger, nutmeg, or
cinnamon.
Prepare skins as in last recipe ; clean the currants ;
chop the suet very fine. Mix all the ingredients well
together ; prepare the puddings and cook as in last
recipe.
Peas Pudding. — Required: lb. split peas ;
oz. dripping or butter; i teaspoonful sugar; % tea-
spoonful salt ; % teaspoonful pepper.
Lay the peas to soak all night in cold water. Next
day tie them loosely (to allow them to swell) in a
pudding cloth; put into a pan of boiling water ; boil
for three or four hours till the peas are quite soft.
Hold the cloth with the peas in it above the pan for a
few minutes to drain out all the water ; turn ihe peas
into a basin; bruise them till quite smooth with a
fork ; stir in with them the dripping, sugar, pepper,
and salt. When well mixed, return all to the cloth ;
tie in tightly, and boil for twenty minutes. Turn out
in a round shape on a dish. Peas pudding may
either be served alone or with a fat dish such as pork.
XVI I.— VEGETABLES.
Potatoes for Boiling should be chosen as much
of one size as possible, in order that they may be
equally cooked. They are best cooked in their skins,
as the finest part of the potato is next the skin, and
some of this is removed by paring before cooking.
The length of time required for cooking varies accord-
ing to the size and age of potatoes, large and old
potatoes taking the longest. Those grown on sandy
soil are the finest, and keep their colour best when
not used immediately. Good potatoes should present
VEGETABLES.
95
✪ Mealy Puddings
Page 44 · 7 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
Welsh Rabbit.— Required: 1 round of stale bread ; about 2 oz. strong cheese; 1 oz. butter; 2 tablespoonfuls milk ; y4 teaspoonful made mustard ; x/ teaspoonful salt; 1 pinch of pepper.
Toast the bread on both sides; put it on a hot ■plate in front of the fire; spread it with the butter. Cut the cheese into small pieces ; melt them in a small pan with the milk, pepper, salt, and mustard ; stir till smooth ; spread quickly over the buttered toast. Unless served immediately, the rabbit becomes tough.
Mealy Puddings. — Required: some long pudding skins ; 1 lb. oatmeal ; ^4 lb. minced beef suet ; 3 small or 2 large onions (parboiled) ; % teaspoonful salt ; % teaspoonful pepper.
Get from the butcher some long skins for puddings ; wash them well in warm water, then lay them to soak all night in cold water and salt. Rinse them well. Toast the oatmeal to a light golden colour before the fire or in the oven, stirring it to let it toast equally. Chop the suet very fine, also the cooked onions ; mix all together, with the pepper and salt. Tie the end of the pudding skin with thread, then put in enough of the mixture to make it the length of a sausage ; tie the skin again, but leave room for the pudding to swell. Leave about an inch of the skin, tie it again, then fill another, and so on. (The space is to allow each pudding to be cut off without letting out the mixture.) Have a pan with water in it nearly boiling, and a little salt. Prick the puddings all over with a darning needle, to prevent them bursting, and boil them for twenty minutes or half an hour. Serve hot.
Currant Puddings. — Required: some long pudding skins ; ^ lb. stale bread crumbs ; 2 oz. flour ; lb. minced beef suet ; % lb. currants ; 2 oz.
sugar; 1½ teaspoonful ground ginger, nutmeg, or cinnamon.
Prepare skins as in last recipe ; clean the currants ; chop the suet very fine. Mix all the ingredients well together ; prepare the puddings and cook as in last recipe.
Peas Pudding. — Required: lb. split peas ;
oz. dripping or butter; i teaspoonful sugar; % teaspoonful salt ; % teaspoonful pepper.
Lay the peas to soak all night in cold water. Next day tie them loosely (to allow them to swell) in a pudding cloth; put into a pan of boiling water ; boil for three or four hours till the peas are quite soft. Hold the cloth with the peas in it above the pan for a few minutes to drain out all the water ; turn ihe peas into a basin; bruise them till quite smooth with a fork ; stir in with them the dripping, sugar, pepper, and salt. When well mixed, return all to the cloth ; tie in tightly, and boil for twenty minutes. Turn out in a round shape on a dish. Peas pudding may either be served alone or with a fat dish such as pork.
XVI I.— VEGETABLES.
Potatoes for Boiling should be chosen as much of one size as possible, in order that they may be equally cooked. They are best cooked in their skins, as the finest part of the potato is next the skin, and some of this is removed by paring before cooking. The length of time required for cooking varies according to the size and age of potatoes, large and old potatoes taking the longest. Those grown on sandy soil are the finest, and keep their colour best when not used immediately. Good potatoes should present
Records on this page
Savoury RiceWelsh RabbitMealy PuddingsMealy PuddingsCurrant PuddingsPeas PuddingMashed Potatoes