Probable
cost. Id. per quart.
Poor Man's Soup, Dr. Kitchiner's.
— Wash a quarter of a pound of Scotch barley
in two or three waters. Drain it, and put it
into a large stewpan with four ounces of sliced
onion and five quarts of water. Boil the
liquid, skim it, and let it simmer gently for an
hour, then pour it out. Put into the pan two
ounces of clear beef di-ipping and two ounces
of fat bacon cut into dice. When these are
melted, stir in four ounces of oatmeal, and rub
these to a smooth paste viath the back of a
wooden spoon. ■\\Taen well mixed, add the
barley liquid very gradually, first by spoonfuls.
Stir frequently until it boils. Season with salt,
pepper, and a little allspice✪ Poor Man's Soup, Dr. Kitchiner's; boil a quarter of
an hour longer, and serve. If liked, the flavour
of this soup can be varied by frj-ing a larger
portion of onion or a little caiTot and celery
with the bacon. Time, two and a half to three
hours. Probable cost. Id. per quart. Suf-
ficient for a dozen people.
Pope, or Ruffe.— This is a small fresh-
water fish, closely allied to the perch. It is to
be met with in all the rivers and canals of
England, its favourite haunt being slow shady
streams. It gTeatly resembles the perch in
flavoui-, being firm, delicate, and well-tasted,
and is excellent broiled in buttered paper.
Pope's Posset. — Blanch eight ounces of
sweet almonds and six or eight bitter ones, and
pound them in a mortar with a few drops of
water to prevent them oiling. Put them into a
pint of cold water, and bring the liquid slowly
to a boil. Strain, and mix with it a bottle
of white wine boiling hot. Add sugar to taste✪ Pope's Posset,
and serve. Time, about half an hour to pre-
pare. Sufficient for a quart jug.
Porcupine Meat {^ce Meat, Porcupine).
Porcupine Pudding.— Wash a quarter
of a pound of the best Carolina rice in two or
three waters. Drain it, and put it into a stew-
pan with half a pint of cold milk, a little
sugar, the thin rind of half a lemon✪ Porcupine Pudding, or any
other flavouring that may be preferred. Boil
verj' gentl}' until the rice is quite tender and
has absorbed aU the milk. The time required
^dll depend in a great measure upon the
quality of the rice, but fully an hour should be
allowed for it. "\Mien it is quite dry, turn it
out, beat it well with a spoon to a smooth paste,
mix -nith it three well beaten eggs, and turn it
into a well-oiled mould. Cover it, and steam it
by placing it on a plate turned upsidf" down
in a saucepan with about three inches of water
round it. ^^^lilst it is steaming, blanch two
ounces of sweet almonds, cut them into shreds,
and throw them into cold water to preserve
their colour. Turn the pudding out upon a
dish, stick the almonds all over it, and pour
round it a pint and a half of nicely-flavoured
custard✪ Steamed Rice Pudding. Time to steam, one hour and a half.
Probable cost, 9d. exclusive of the custard.
Sufficient for four or five persons.
Page 1269 · 4 recipe records on this page
Presented as published in 1892. 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
Probable cost. Id. per quart.
Poor Man's Soup, Dr. Kitchiner's.
— Wash a quarter of a pound of Scotch barley in two or three waters. Drain it, and put it into a large stewpan with four ounces of sliced onion and five quarts of water. Boil the liquid, skim it, and let it simmer gently for an hour, then pour it out. Put into the pan two ounces of clear beef dripping and two ounces of fat bacon cut into dice. When these are melted, stir in four ounces of oatmeal, and rub these to a smooth paste with the back of a wooden spoon. ■When well mixed, add the barley liquid very gradually, first by spoonfuls. Stir frequently until it boils. Season with salt, pepper, and a little allspice; boil a quarter of an hour longer, and serve. If liked, the flavour of this soup can be varied by frying a larger portion of onion or a little carrot and celery with the bacon. Time, two and a half to three hours. Probable cost. Id. per quart. Sufficient for a dozen people.
Pope, or Ruffe.— This is a small freshwater fish, closely allied to the perch. It is to be met with in all the rivers and canals of England, its favourite haunt being slow shady streams. It greatly resembles the perch in flavoui-, being firm, delicate, and well-tasted, and is excellent broiled in buttered paper.
Pope's Posset. — Blanch eight ounces of sweet almonds and six or eight bitter ones, and pound them in a mortar with a few drops of water to prevent them oiling. Put them into a pint of cold water, and bring the liquid slowly to a boil. Strain, and mix with it a bottle of white wine boiling hot. Add sugar to taste, and serve. Time, about half an hour to prepare. Sufficient for a quart jug.
Porcupine Meat {^ce Meat, Porcupine).
Porcupine Pudding.— Wash a quarter of a pound of the best Carolina rice in two or three waters. Drain it, and put it into a stewpan with half a pint of cold milk, a little sugar, the thin rind of half a lemon, or any other flavouring that may be preferred. Boil verj' gentl}' until the rice is quite tender and has absorbed aU the milk. The time required will depend in a great measure upon the quality of the rice, but fully an hour should be allowed for it. "\Mien it is quite dry, turn it out, beat it well with a spoon to a smooth paste, mix -nith it three well beaten eggs, and turn it into a well-oiled mould. Cover it, and steam it by placing it on a plate turned upside" down in a saucepan with about three inches of water round it. Whilst it is steaming, blanch two ounces of sweet almonds, cut them into shreds, and throw them into cold water to preserve their colour. Turn the pudding out upon a dish, stick the almonds all over it, and pour round it a pint and a half of nicely-flavoured custard. Time to steam, one hour and a half. Probable cost, 9d. exclusive of the custard. Sufficient for four or five persons.
Records on this page
Poor Man's Soup, Dr. Kitchiner'sPope's PossetPorcupine PuddingSteamed Rice Pudding