very savourj' food, and uncommonly nourish-
ing : it is thus suited to persons who lead an
active or laborious life. It is not, however,
easily digested. The too frequent and long-
continued use of this meat is held by medical
men to favour obesity, produce foulness of
the stomach and bowels, and occasion dis-
orders of the skin. The llcsh of the sucking-
pig is considered a gTcat delicacy, and is
nourishing, but it does not appear to be more
wholesome than that of the grown animal. It
is not readily dissolved in the stomach. Bacon
is a coarse, heavy, and very indigestible food,
only suited to be used as diet bj- the robust and
by labouring people.
The iiesh of the wild hog is dense, but suf-
ficiently tender, very nourishing, and more
savoury, as well as more easily digested, than
that of the domestic hog. It is in season in
October. The finest part is the head, and the
flesh of the young wMd hog is considered a
great delicacy.
Pork, fat and lean together, has been shown
to require about five hours for digestion. Thei-e
is no doubt that much of the indigestibility of
pork arises, not only from the fat, ostensibly
existing as such, but from the large amount of
fatt}' matter mixed with the muscular fibre.
Porpoise. — The porpoise, antiquarians tell
us, was once a favourite at the tables of the great ;
and King- Henrj^ VIII. gave occasion for some
witticisms by his fondness for this archetj^^e of
obesity ; if it was too large for a horse-load, an
extra allowance was made to the purveyor. The
sauce used was composed of vinegar, bread-
crumb, and sugar. In some countries it is still
eaten. The flesh of the young animal has been
compared to veal, and is said to be well tasted.
In Xorwa)', a delicate caviare has been made
from its eggs. Occasionally a porpoise is
brought to Billingsgate jMarket ; but instead of
being food for kings, not even the beggar will
touch it : it is bought only for show by the
fishmongers.
Porridge, Milk (we Milk Porridge).
Porridge, Milk, Frencli. — Soak two
ounces of oatmeal in a half a pint of water✪ Milk Porridge.
When the oatmeal has settled at the bottom
and left the water clear, strain off, and add the
same quantity of fresh, which should rest tiU
the next day, and then lae passed through a fine
sieve into a saucepan. When boiling, pour in
the milk, and serve. This makes a wholesome
breakfast for a delicate stomach. Time, half
an hour to boil. Probable cost 4d. per pound.
Porridge, Oatmeal. — Oatmeal porridge
is a leading article of food with the Scottish
peasantiy. It is generally accompanied 'W'ith
milk when milk is to be hnd; when milk is
very scarce butter is sometimes used, sometimes
sugar, and sometimes treacle beer. " For most
persons in a sound condition of health," saj-s a
north-country 's\Titer, "there is no more
wholesome article of food than porridge and
milk, none that contains a larger proportion
both oi flesh-forming and heat-producing sub-
✪ Oatmeal Porridge
Page 1298 · 2 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
very savoury food, and uncommonly nourishing: it is thus suited to persons who lead an active or laborious life. It is not, however, easily digested. The too frequent and long-continued use of this meat is held by medical men to favour obesity, produce foulness of the stomach and bowels, and occasion disorders of the skin. The flesh of the sucking-pig is considered a great delicacy, and is nourishing, but it does not appear to be more wholesome than that of the grown animal. It is not readily dissolved in the stomach. Bacon is a coarse, heavy, and very indigestible food, only suited to be used as diet by the robust and by labouring people.
The flesh of the wild hog is dense, but sufficiently tender, very nourishing, and more savoury, as well as more easily digested, than that of the domestic hog. It is in season in October. The finest part is the head, and the flesh ofthe young wild hog is considered a great delicacy.
Pork, fat and lean together, has been shown to require about five hours for digestion. There is no doubt that much of the indigestibility of pork arises, not only from the fat, ostensibly existing as such, but from the large amount of fatty matter mixed with the muscular fibre.
Porpoise. — The porpoise, antiquarians tell us, was once a favourite at the tables of the great ; and King Henry VIII. gave occasion for some witticisms by his fondness for this archetype of obesity ; if it was too large for a horse-load, an extra allowance was made to the purveyor. The sauce used was composed of vinegar, breadcrumb, and sugar. In some countries it is still eaten. The flesh of the young animal has been compared to veal, and is said to be well tasted. In Norway, a delicate caviare has been made from its eggs. Occasionally a porpoise is brought to Billingsgate Market ; but instead of being food for kings, not even the beggar will touch it : it is bought only for show by the fishmongers.
Porridge, Milk (see Milk Porridge).
Porridge, Milk, Frencli. — Soak two ounces of oatmeal in a half a pint of water. When the oatmeal has settled at the bottom and left the water clear, strain off, and add the same quantity of fresh, which should rest tiU the next day, and then be passed through a fine sieve into a saucepan. When boiling, pour in the milk, and serve. This makes a wholesome breakfast for a delicate stomach. Time, half an hour to boil. Probable cost 4d. per pound.
Porridge, Oatmeal. — Oatmeal porridge is a leading article of food with the Scottish peasantiy. It is generally accompanied with milk when milk is to be hnd; when milk is very scarce butter is sometimes used, sometimes sugar, and sometimes treacle or beer. " For most persons in a sound condition of health," says a north-country writer, "there is no more wholesome article of food than porridge and milk, none that contains a larger proportion both oi flesh-forming and heat-producing sub-
Records on this page
Milk PorridgeOatmeal Porridge