Method : — Put the paste (which must not be too moist) on a
floured board, and roll it to a long thin piece. Spread the jam
over it, within half an inch of the edge ; then wet the edges,
roll it up, and press the ends together. Flour the pudding
and put it with the join downwards in a dry pudding cloth ;
roll the cloth round it, leaving room for it to swell, and tie it
at each end with string. Cook it according to the rules for
boiled suet puddings, from 2 to 4 hours. When taking it up,
let it stand a little, or pour a little cold water over quickly, and
it will turn out of the cloth more easily. Serve on a hot dish,
plain or with melted butter.
N.B. — (1) This is very good for a change, spread with treacle,
then a layer of bread crumbs and a sprinkling of ginger, instead
of the jam. At Christmas a layer of mincemeat can be used
for another change ; or a layer of chopped apples, raisins, and
sugar make it into Eve’s Pudding.
(2) Many people prefer the paste made with dripping beaten
. up as for short pastry, instead of the suet. It would then
only require lg hours’ boiling, or it is very good baked about 1
hour.
IRISH STEW.
Ingredients : — 1 lb. neck, or any pieces of mutton.
2 lbs. potatoes.
h lb. onions, or to taste (parboiled).
tt pint boiling water.
teaspoonfuls salt
i „ pepper
}
or to taste.✪ Irish Stew
44
Method .---Cut the meat into nice sized pieces, and cut the
onions in rings or chop them, and put them both into a sauce-
pan, with the water, and simmer this very gently 1 hour, skim-
ming well. Slice the potatoes (after parboiling them), or leave
them whole, as preferred, put them on the top of the meat,
adding salt and pepper, and stew A hour longer, or until tender.
Stir a few minutes to prevent burning, and when done season
to taste, put the potatoes round a hot dish, with the meat,
onions and gravy in the middle
TO BOIL GREEN VEGETABLES.
Ingredients : — Greens.
Plenty of boiling water.
1 tablespoonful salt 1 , , ~ „
1 dessertspoonful sugar / to eadl 2 ^ of W£lter*
Method : — Remove the withered leaves from the greens and
cut the stalk twice across ; it will then be cooked in time with
the leaves. (Sometimes, in the case of young cabbages, when
they are not close and firm, it is better to cut them quite in
two and then tie the upper part together again with string.)
Pour boiling water over them, which draws the insects out
more readily than by putting them into salt and water, as the
salt makes the insects sluggish ; if not quite fresh, leave them
in cold water a little while before cooking. Then put them
into a large saucepan, containing plenty of boiling water, and
the salt and sugar to keep the colour. It is safer not to use
soda, because it is very strong and powerful, and often spoils
the flavour. All vegetables are better cooked gently after they
come to boiling point. The slow heat has the same effect upon
the fibres of vegetables as upon meat, and makes them more
tender and digestible. Keep the water well skimmed, try
them with a skewer, when tender strain them at once (for as
soon as they are soft they absorb the water again, and become
unwholesome), and press them dry in a colander. The time
for cooking depends more on age than size. Young fresh
vegetables require much less cooking than older ones, and vary
from 2.0 to 40 minutes.
K.B. — (1) (See “Axioms,” 24.) These rules apply generally
45
Page 19 · 1 recipe record 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
Method : — Put the paste (which must not be too moist) on a floured board, and roll it to a long thin piece. Spread the jam over it, within half an inch of the edge ; then wet the edges, roll it up, and press the ends together. Flour the pudding and put it with the join downwards in a dry pudding cloth ; roll the cloth round it, leaving room for it to swell, and tie it at each end with string. Cook it according to the rules for boiled suet puddings, from 2 to 4 hours. When taking it up, let it stand a little, or pour a little cold water over quickly, and it will turn out of the cloth more easily. Serve on a hot dish, plain or with melted butter.
N.B. — (1) This is very good for a change, spread with treacle, then a layer of bread crumbs and a sprinkling of ginger, instead of the jam. At Christmas a layer of mincemeat can be used for another change ; or a layer of chopped apples, raisins, and sugar make it into Eve’s Pudding.
(2) Many people prefer the paste made with dripping beaten . up as for short pastry, instead of the suet. It would then only require lg hours’ boiling, or it is very good baked about 1 hour.
IRISH STEW.
Ingredients : — 1 lb. neck, or any pieces of mutton. 2 lbs. potatoes.
h lb. onions, or to taste (parboiled). tt pint boiling water.
teaspoonfuls salt i „ pepper
}
or to taste.
Method .---Cut the meat into nice sized pieces, and cut the onions in rings or chop them, and put them both into a saucepan, with the water, and simmer this very gently 1 hour, skimming well. Slice the potatoes (after parboiling them), or leave them whole, as preferred, put them on the top of the meat, adding salt and pepper, and stew A hour longer, or until tender. Stir a few minutes to prevent burning, and when done season to taste, put the potatoes round a hot dish, with the meat, onions and gravy in the middle
TO BOIL GREEN VEGETABLES.
Ingredients : — Greens.
Plenty of boiling water.
1 tablespoonful salt 1 , , ~ „
1 dessertspoonful sugar / to eadl 2 ^ of W£lter*
Method : — Remove the withered leaves from the greens and cut the stalk twice across ; it will then be cooked in time with the leaves. (Sometimes, in the case of young cabbages, when they are not close and firm, it is better to cut them quite in two and then tie the upper part together again with string.) Pour boiling water over them, which draws the insects out more readily than by putting them into salt and water, as the salt makes the insects sluggish ; if not quite fresh, leave them in cold water a little while before cooking. Then put them into a large saucepan, containing plenty of boiling water, and the salt and sugar to keep the colour. It is safer not to use soda, because it is very strong and powerful, and often spoils the flavour. All vegetables are better cooked gently after they come to boiling point. The slow heat has the same effect upon the fibres of vegetables as upon meat, and makes them more tender and digestible. Keep the water well skimmed, try them with a skewer, when tender strain them at once (for as soon as they are soft they absorb the water again, and become unwholesome), and press them dry in a colander. The time for cooking depends more on age than size. Young fresh vegetables require much less cooking than older ones, and vary from 2.0 to 40 minutes.
K.B. — (1) (See “Axioms,” 24.) These rules apply generally
Records on this page
Irish Stew