Prunes, Stewed, for Dessert.— Wash
the prunes, and let them sualv f<.»r an hour in as
much water as will cover them. Lift them out,
and let the liquid stand a little while, then
drain it from the sediment, and put it into a
stewpan with a small quantity of sugar, if
desired, and a little lemon-rind and cimiamon
for flavouring. Stew gently for half an hour.
Add as much wine as may be wished — port is
the most suitable for the purpose — and stew
twenty minutes longer ; serve cold, in a glass
dish. Probable cost of prunes, 4d. to Is. per
pound.
Prunes, Tisane of, for Irritation of
the Throat. — This simple beverage, if sipped
in small quantities at intervals, will greatly re-
lieve irritation of the vocal organs. If it is too
sweet to be agreeable it may be diluted with
water, or even sharpened with strained lemon-
juice. Boil half a pound of prunes in a quart
of water for three-quarters of an hour, and
keep up the quantity of the liquor by adding
a little fresh water occasionally. Pour off the
liquor, and when cold it is ready for use. Few
children will refuse to eat the prunes after they
have been boiled. Probable cost of prunes, 4d.
to Is. per pound. Sufficient for a quart of
liquor.
Prussian Balls. — Knead half a pound of
flour with half an ounce of fresh yeast and as
much milk as will make a stiff dough. Put it
into a bowl, throw a warm cloth over it, and
set it by the fire to rise. When it is light, mix
it up with an ounce and a half of clarified butter,
I two well-beaten eggs, and a table-spoonful of
I powdered sugar flavoured with lemon-rind,
and knead it until it leaves the sides of the
bowl in a lump. Make it into little balls,
insert inside each one a tea-spoonful of good
jam✪ Prussian Balls, and close the aperture. Put the balls
on a floured paper, and lay this on a tin ; put it
in a warm place, and let them rise once more.
When light, throw them into hot fat, and fry
till they are lightly and equally browned
all over. Drain them well, serve on a hot
dish, and sift powdered sugar thickly over
them. Time, five minutes or more, according
to size. Probable cost, 9d. Sufficient for three
or four persons.
Prussian Cutlets.— Take a pound of lean
meat — beef, mutton, or veal — and two ounces
of fat. Cut it into dice, and mix with it a tea-
spoonful of salt, half a tea-spoonful of pepper,
a dessert-spoonful of finely-minced onion, and
the eighth of a nutmeg grated✪ Prussian Cutlets. Mix the meat
with the seasoning, and chop it again, but not
too finely. Divide it into portions the size of
an egg, press it well together, and make it up
into the shape of cutlets. Stick a little piece
of bone in at the naiTOw end, and brush the
cutlets over twice with beaten egg. Sprinkle
grated bread-crumbs thickly over them, and
fry in hot fat over a slow fire till they are
brightly browned, then brush them over with
glaze. Place them in a circle round a hot dish,
and put a mound of hot dressed vegetables in
the centre. Send good brown gravy, tomato,
Robert, or onion sauce to table in a tureen.
Time to fry the cutlets, ten minutes. Probable
cost. Is. per pound. Sufficient, one or two for
each person.
Page 1387 · 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
Prunes, Stewed, for Dessert.— Wash
the prunes, and let them soak for an hour in as much water as will cover them. Lift them out, and let the liquid stand a little while, then drain it from the sediment, and put it into a stewpan with a small quantity of sugar, if desired, and a little lemon-rind and cinnamon for flavouring. Stew gently for half an hour. Add as much wine as may be wished — port is the most suitable for the purpose — and stew twenty minutes longer ; serve cold, in a glass dish. Probable cost of prunes, 4d. to Is. per pound.
Prunes, Tisane of, for Irritation of the Throat. — This simple beverage, if sipped in small quantities at intervals, will greatly relieve irritation of the vocal organs. If it is too sweet to be agreeable it may be diluted with water, or even sharpened with strained lemon juice. Boil half a pound of prunes in a quart
of water for three-quarters of an hour, and keep up the quantity of the liquor by adding a little fresh water occasionally. Pour off the liquor, and when cold it is ready for use. Few children will refuse to eat the prunes after they have been boiled. Probable cost of prunes, 4d. to Is. per pound. Sufficient for a quart of liquor.
Prussian Balls. — Knead half a pound of flour with half an ounce of fresh yeast and as much milk as will make a stiff dough. Put it into a bowl, throw a warm cloth over it, and set it by the fire to rise. When it is light, mix it up with an ounce and a half of clarified butter, I two well-beaten eggs, and a table-spoonful of I powdered sugar flavoured with lemon-rind, and knead it until it leaves the sides of the bowl in a lump. Make it into little balls, insert inside each one a tea-spoonful of good jam, and close the aperture. Put the balls on a floured paper, and lay this on a tin ; put it in a warm place, and let them rise once more. When light, throw them into hot fat, and fry till they are lightly and equally browned all over. Drain them well, serve on a hot dish, and sift powdered sugar thickly over them. Time, five minutes or more, according to size. Probable cost, 9d. Sufficient for three or four persons.
Prussian Cutlets.— Take a pound of lean meat — beef, mutton, or veal — and two ounces of fat. Cut it into dice, and mix with it a teaspoonful of salt, half a tea-spoonful of pepper, a dessert-spoonful of finely-minced onion, and the eighth of a nutmeg grated. Mix the meat with the seasoning, and chop it again, but not too finely. Divide it into portions the size of an egg, press it well together, and make it up into the shape of cutlets. Stick a little piece of bone in at the narrow end, and brush the cutlets over twice with beaten egg. Sprinkle grated bread-crumbs thickly over them, and fry in hot fat over a slow fire till they are brightly browned, then brush them over with glaze. Place them in a circle round a hot dish, and put a mound of hot dressed vegetables in the centre. Send good brown gravy, tomato, Robert, or onion sauce to table in a tureen. Time to fry the cutlets, ten minutes. Probable cost. Is. per pound. Sufficient, one or two for each person.
Records on this page
Prussian BallsPrussian Cutlets