wash them in salt and water, and dry them in
a cloth. Put them into a stcwpau with an.
ounce and a half of butter, two table-spoonfuls
of chopped mushrooms, one table-spoonful of
chopped parsley, one onion, or a small clove of
shallot finely shred, a little pepper and salt,
a bay-leaf, an inch of lemon-rind, a glass of
sherry, and as much stock made from bones as
will barely cover the eels. Bring the sauce
slowly to the boQ, skim it, and as it rises in the
pan lift out the pieces of eel, and lay them in
a pie-dish. Strain the sauce, thicken it with
two ounces of flour kneaded with two ounces of
butter, add the juice of a lemon, and pour it
over the eels in the dish. Place on the top the
hard-boiled yolks of three or four eggs✪ Eel Pie. Line
the edges of the dish with pastry, cover with
the same, brush over with egg, ornament the pie,
and bake in a well-heated oven. It may be
served either hot or cold. Time to bake, about
one hour. Probable cost, 4s. to 6s. Sufficient
for five or six persons.
V Richmond Puddings. — Bake three
large apples. Scrape out every particle of pulp
free from skin and core, and mix with it two
ounces of fresh butter, four ounces of finely-
grated bread-crumbs, three table-spoonfuls of
sugar, a little grated nutmeg or rasped lemon-
rind, add half a pint of cream or milk, the yolks
of four and the whites of two eggs. Mix tho-
roughly. Butter some cups, half fill them with
the mixture, sprinkle a few bread-crumbs over
the top, and bake in a well-heated oven. When
done enough, turn the puddings out carefully
upon a hot dish, sift powdered sugar over them,
and send a light custard to table with them.
Time to bake, twenty minutes. Probable cost,
if made with milk, Is. 3d. Sufficient for five
or six persons.
Ring Dish for Australian Meat {see
illustration accompanying the article on Austra-
Uan Meat).
Rings, Candied, for Garnishing {see
Orange and Lemon Candied Rings for Garnish-
ing)-
Rings of Pastry, Ornamental.— Roll
out some puff paste to the thickness of a quar-
ter of an inch. Stamp it out in rounds an inch
and a half in diameter, and cut out the centre
of these with a smaller cutter, half an inch in
diameter. Brush the rings over with beaten
egs^, shake finelj'-powdered sugar over them,
and bake them on a slightly-buttered baking-
sheet in a gentle oven till they are lightly
browned. Cover with sugar icing, put them
in a cool oven or in a screen to dry, and or-
nament with dots or folds of bright-coloured
jelly. Or blanch some almonds, and chop them
small. Put them in a bowl, and beat them
up with a little white of egg and powdered
sugar; brush the rings -wath egg, and strew
the chopped almonds over them. Bake in a
gentle oven, and a minute or two before they
are taken out put a preserved cheiTy, well
drained from the syrup, in the centre of the
ring. When lightly coloured take out the
rings, and put them on a wire sieve to cool.
Time to bake, about a quarter of an hour.
niN
(757)
BIS
✪ Richmond Puddings
Page 1572 · 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
wash them in salt and water, and dry them in a cloth. Put them into a stewpan with an. ounce and a half of butter, two table-spoonfuls of chopped mushrooms, one table-spoonful of chopped parsley, one onion, or a small clove of shallot finely shred, a little pepper and salt, a bay-leaf, an inch of lemon-rind, a glass of sherry, and as much stock made from bones as will barely cover the eels. Bring the sauce slowly to the boil, skim it, and as it rises in the pan lift out the pieces of eel, and lay them in a pie-dish. Strain the sauce, thicken it with two ounces of flour kneaded with two ounces of butter, add the juice of a lemon, and pour it over the eels in the dish. Place on the top the hard-boiled yolks of three or four eggs. Line the edges of the dish with pastry, cover with the same, brush over with egg, ornament the pie, and bake in a well-heated oven. It may be served either hot or cold. Time to bake, about one hour. Probable cost, 4s. to 6s. Sufficient for five or six persons.
V Richmond Puddings. — Bake three large apples. Scrape out every particle of pulp free from skin and core, and mix with it two ounces of fresh butter, four ounces of finely-grated bread-crumbs, three table-spoonfuls of sugar, a little grated nutmeg or rasped lemon-rind, add half a pint of cream or milk, the yolks of four and the whites of two eggs. Mix thoroughly. Butter some cups, half fill them with the mixture, sprinkle a few bread-crumbs over the top, and bake in a well-heated oven. When done enough, turn the puddings out carefully upon a hot dish, sift powdered sugar over them, and send a light custard to table with them. Time to bake, twenty minutes. Probable cost, if made with milk, Is. 3d. Sufficient for five or six persons.
Ring Dish for Australian Meat [illustration: accompanying the article on Australian Meat].
Rings, Candied, for Garnishing {see Orange and Lemon Candied Rings for Garnishing)-
Rings of Pastry, Ornamental.— Roll
out some puff paste to the thickness of a quarter of an inch. Stamp it out in rounds an inch and a half in diameter, and cut out the centre of these with a smaller cutter, half an inch in diameter. Brush the rings over with beaten eggs, shake finely-powdered sugar over them, and bake them on a slightly-buttered bakingsheet in a gentle oven till they are lightly browned. Cover with sugar icing, put them in a cool oven or in a screen to dry, and ornament with dots or folds of bright-coloured jelly. Or blanch some almonds, and chop them small. Put them in a bowl, and beat them up with a little white of egg and powdered sugar; brush the rings with egg, and strew the chopped almonds over them. Bake in a gentle oven, and a minute or two before they are taken out put a preserved cherry, well drained from the syrup, in the centre of the ring. When lightly coloured take out the rings, and put them on a wire sieve to cool. Time to bake, about a quarter of an hour.
niN
(757)
BIS
Records on this page
Eel PieRichmond Puddings