Roses, Tincture of. — Take the leaves
of the conunon rose and place them, without
pressing, in an ordinary bottle ; pom- some good
spirits of wine upon them, close the bottle, and
sot aside till required for use. Common vinegar
is greatly improved by a very small quantity of
the tincture of roses being added to it.
Roseneath Puddings.— Take two eggs,
and their weight in flour, butter, and sugar.
Beat the butter to cream, add the sugar, flour,
and eggs, and any flavouring that may be pre-
ferr✪ Roseneath Puddingsed. Butter some small cups, three-parts
fill them with the mixture, and bake in a
moderate oven. Serve cold, with almonds sliced
and cut into strips stuck into the puddings.
Time to bake, fifteen to twenty minutes.
Probable cost, 8d. Sufficient for three or four
persons.
Ross's Mixture for Devilled Meats.
— Put a table-spoonful of chutney into a bowl,
and work into it with the back of a wooden
spoon one ounce and a half of fresh butter, a
dessert-spoonful of salt, a dessert-spoonful of
mixed mustard, a table-spoonful of Harvey Sauce,
a table-spoonful of vinegar, and four table-
spoonfuls of good cold gra✪ Ross's Mixture for Devilled Meats\y . Beat the mixture
till smooth, dip the meat to be devilled into it,
stew it softly till it is warmed through, and
ser\-e.
ROT
(773)
ROU
Roti de Pauvre Homme.— Take a fine
pullet or capon, the fattest procurable. Make
a forcemeat, consisting of some finely-chopped
sausage-meat, raw veal and lean ham, cock's
kidneys and combs, dried artichoke bottoms,
mushrooms, truffles, some shred parsley, a little
lemon thyme and sweet basil, one anchovy
washed, boned, and chopped fine — the Avhole
chopped and well mixed together, seasoned with
salt, pepper, and a little grated nutmeg, with a
good lump of fresh butter well incorporated
with it. With this forcemeat fill the fowl by
the vent, which sew up afterwards. Satiu-ate
with butter or olive-oil three or four sheets of
writing-paper, and carefully dredge the fowl
with flour. Envelope the bird in the paper two
layers thick, and cover the whole with another
layer slightly buttered. Bury the bird thus
prepared in hot wood-ashes until it is cooked,
or put it in a range oven, covered with a dish,
which must exclude the air from beneath.
Roti de Rognons de Veau.— Take
kidneys which have been carefully roasted
before the fire, chop them up with fat, and mix
them with mushrooms cut small and fried in
butter, and also -with parsley, chives, bay -leaves,
and thyme. Season with pepper and salt, and
make the chopped kidneys into a paste of the
proper consistence for forcemeat with the yolks
of some raw eggs. Place thick layers of this
on slices of fried bread from which the crust
has been cut oft'. Sprinkle bread-crumbs over
mixed with raw eggs. Place the slices of
bread thus prepared on a dish put over some
live cinders, and covered with a hot cover.
Rotterdam Pudding, Rich. — Beat ✪ Rotterdam Pudding, Rich
Page 1604 · 3 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
Roses, Tincture of. — Take the leaves of the common rose and place them, without pressing, in an ordinary bottle ; pour some good spirits of wine upon them, close the bottle, and set aside till required for use. Common vinegar is greatly improved by a very small quantity of the tincture of roses being added to it.
Roseneath Puddings.— Take two eggs, and their weight in flour, butter, and sugar. Beat the butter to cream, add the sugar, flour, and eggs, and any flavouring that may be preferred. Butter some small cups, three-parts fill them with the mixture, and bake in a moderate oven. Serve cold, with almonds sliced and cut into strips stuck into the puddings. Time to bake, fifteen to twenty minutes. Probable cost, 8d. Sufficient for three or four persons.
Ross's Mixture for Devilled Meats.
— Put a table-spoonful of chutney into a bowl, and work into it with the back of a wooden spoon one ounce and a half of fresh butter, a dessert-spoonful of salt, a dessert-spoonful of mixed mustard, a table-spoonful of Harvey Sauce, a table-spoonful of vinegar, and four tablespoonfuls of good cold gra\y . Beat the mixture till smooth, dip the meat to be devilled into itand stew it softly till it is warmed through, and serve.ROT
(773)
ROU
Roti de Pauvre Homme.— Take a fine pullet or capon, the fattest procurable. Make a forcemeat, consisting of some finely-chopped sausage-meat, raw veal and lean ham, cock's kidneys and combs, dried artichoke bottoms, mushrooms, truffles, some shred parsley, a little lemon thyme and sweet basil, one anchovy washed, boned, and chopped fine — the whole chopped and well mixed together, seasoned with salt, pepper, and a little grated nutmeg, with a good lump of fresh butter well incorporated with it. With this forcemeat fill the fowl by the vent, which sew up afterwards. Saturate with butter or olive-oil three or four sheets of writing-paper, and carefully dredge the fowl with flour. Envelope the bird in the paper two layers thick, and cover the whole with another layer slightly buttered. Bury the bird thus prepared in hot wood-ashes until it is cooked, or put it in a range oven, covered with a dish, which must exclude the air from beneath.
Roti de Rognons de Veau.— Take
kidneys which have been carefully roasted before the fire, chop them up with fat, and mix them with mushrooms cut small and fried in butter, and also with parsley, chives, bay -leaves, and thyme. Season with pepper and salt, and make the chopped kidneys into a paste of the proper consistence for forcemeat with the yolks of some raw eggs. Place thick layers of this on slices of fried bread from which the crust has been cut oft'. Sprinkle bread-crumbs over mixed with raw eggs. Place the slices of bread thus prepared on a dish put over some live cinders, and covered with a hot cover.
Rotterdam Pudding, Rich. — Beat
Records on this page
Roseneath PuddingsRoss's Mixture for Devilled MeatsRotterdam Pudding, Rich