Minced Veal.
Hot Buttered Toast.
Lemon Sponge.
Bacon Rolls.
Dry Toast.
Brown and White Bread
and Butter.
Marmalade.
Oatmeal Porridge.
Potatoes.
Cabbage.
Chocolate Pudding.
Custard.
Cheese.
Marketing.
For tlie Day.— Two pounds and a half, or more, of Mutton Chops from the loin ;
three-quarters of a pound of Bacon (half of this is for dinner and half for
breakfast to-morrow) ; Potatoes : Cabbage ; half a pound of French Chocolate.
For To-morrow.— Three or four French or Globe Artichokes (these may have
to be ordered) ; a Lamb’s Fry (Marketing, May 15th) ; Tomatoes.
Breakfast. — Pickled Salmon (May 30th); Potted Grouse (January
7th) ; Oatmeal Porridge (January 25th),
Luncheon. — Chops, Stewed in their own Gravy (May 29th):
Lemon Sponge. — Custard is to be made later in the day. For this
the yolks of the eggs only will be needed, and therefore the whites
may be utilised by making them into Lemon Sponge. This dish is a
pretty and inexpensive one for a supper or cold collation". Soak an
ounce of isinglass or gelatine, and the rind of two lemons thinly pared,
A YEAR'S COOKERY.
289
in a pint of cold water for an hour. Take out the rind, dissolve the gela¬
tine over the fire, and add three-quarters of a pound of loaf sugar, and
the juice of three lemons✪ Lemon Sponge. Let all boil together for three or four
minutes, pour out the mixture, and let it remain till it is cold and
beginning to set. Whisk the whites of the two eggs, the yolks of
which are to be used for the custard pudding, add them to the
mixture, and whisk again for about half an hour till the preparation
becomes of the consistence of sponge. Pile it lightly in a glass dish,
leaving it rocky in appearance, sprinkle hundreds and thousands on
the top, and serve.
Dinner. — Haricot Pur4e (March 9th) ; Minced Veal (May
11th); Bacon Rolls (July 19th)* Potatoes (April 12th) ;* Cabbage
(June 4th) ; Chocolate Pudding (July 24tli).
Custard that is to be served in glasses as an accompaniment to
fruit or sweet dishes may be made with cream or milk and with
eggs, varying in number from one to eight or nine. The richer the
custard the more likely it is to curdle in making. A moderately good
custard may be made as follows : — Boil a pint of milk, sweeten it to
taste, but if any essence is to be used for flavouring do not put this
in until the custard is made. Almond, lemon, vanilla, orange, or
brandy are the flavourings usually chosen. A few drops of vanilla
essence and a spoonful of brandy are very good together. If lemon
or orange flavour be chosen, the very thin rind of the fruit should be
boiled in the milk till it tastes pleasantly. While the milk is boiling
beat three eggs lightly, pour the boiling milk upon them, put them
into an enamelled saucepan, and stir the custard over a slow fire till
it begins to thicken. Draw it quite back so that it cannot even
simmer, and let it remain, stirring it occasionally, for about a quarter
of an hour. By letting it remain at a gentle heat in this way and
stirring it well the custard will be considerably enriched. Pour it
out, stir it now and then to keep it from skinning on the surface,
and when cold it is ready. If almond flavour has been used, a few
almonds, blanched and linely shred, may be sprinkled over it in the
glasses, or nutmeg may be grated on the surface.
A year's cookery
1880Page 230 · 1 recipe record on this page
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
Minced Veal.
Hot Buttered Toast.
Lemon Sponge.
Bacon Rolls.
Dry Toast.
Brown and White Bread and Butter.
Marmalade.
Oatmeal Porridge.
Potatoes.
Cabbage.
Chocolate Pudding. Custard.
Cheese.
Marketing.
For tlie Day.— Two pounds and a half, or more, of Mutton Chops from the loin ; three-quarters of a pound of Bacon (half of this is for dinner and half for breakfast to-morrow) ; Potatoes : Cabbage ; half a pound of French Chocolate. For To-morrow.— Three or four French or Globe Artichokes (these may have to be ordered) ; a Lamb’s Fry (Marketing, May 15th) ; Tomatoes.
Breakfast. — Pickled Salmon (May 30th); Potted Grouse (January 7th) ; Oatmeal Porridge (January 25th),
Luncheon. — Chops, Stewed in their own Gravy (May 29th): Lemon Sponge. — Custard is to be made later in the day. For this the yolks of the eggs only will be needed, and therefore the whites may be utilised by making them into Lemon Sponge. This dish is a pretty and inexpensive one for a supper or cold collation. Soak an ounce of isinglass or gelatine, and the rind of two lemons thinly pared,
in a pint of cold water for an hour. Take out the rind, dissolve the gelatine over the fire, and add three-quarters of a pound of loaf sugar, and the juice of three lemons. Let all boil together for three or four minutes, pour out the mixture, and let it remain till it is cold and beginning to set. Whisk the whites of the two eggs, the yolks of which are to be used for the custard pudding, add them to the mixture, and whisk again for about half an hour till the preparation becomes of the consistence of sponge. Pile it lightly in a glass dish, leaving it rocky in appearance, sprinkle hundreds and thousands on the top, and serve.
Dinner. — Haricot Pur4e (March 9th) ; Minced Veal (May 11th); Bacon Rolls (July 19th)* Potatoes (April 12th) ;* Cabbage (June 4th) ; Chocolate Pudding (July 24th).
Custard that is to be served in glasses as an accompaniment to fruit or sweet dishes may be made with cream or milk and with eggs, varying in number from one to eight or nine. The richer the custard the more likely it is to curdle in making. A moderately good custard may be made as follows : — Boil a pint of milk, sweeten it to taste, but if any essence is to be used for flavouring do not put this in until the custard is made. Almond, lemon, vanilla, orange, or brandy are the flavourings usually chosen. A few drops of vanilla essence and a spoonful of brandy are very good together. If lemon or orange flavour be chosen, the very thin rind of the fruit should be boiled in the milk till it tastes pleasantly. While the milk is boiling beat three eggs lightly, pour the boiling milk upon them, put them into an enamelled saucepan, and stir the custard over a slow fire till it begins to thicken. Draw it quite back so that it cannot even simmer, and let it remain, stirring it occasionally, for about a quarter of an hour. By letting it remain at a gentle heat in this way and stirring it well the custard will be considerably enriched. Pour it out, stir it now and then to keep it from skinning on the surface, and when cold it is ready. If almond flavour has been used, a few almonds, blanched and linely shred, may be sprinkled over it in the glasses, or nutmeg may be grated on the surface.
Records on this page
Lemon Sponge