cream or milk. Sweeten the mixture well, and
flavom- with grated nutmeg✪ Sack Posset. Put it into a
heated dish, cover it over, and let it stand bj'
the tire two or three hours. Lady Mallet's
recipe : — Break eighteen new-laid eggs into a
bowl, and carefully remove the specks. Beat
the eggs till they are lightly frothed. Boil a
quart of cold and a pint of boiled sack (or
sheiTy) with three-quarters of a pound of sugar
and a little grated nutmeg. Skim the liquor
carefully, and when it has boiled a few minutes,
stir it off the fire for a minute, then add it
gradually to the beaten eggs. Stir the pre-
paration over a gentle fire till it begins to
thicken, pour it quickly from one vessel to
another till quite smooth, and then serve.
Master Rudstone's recipe : — Take a quart of
sherry or brandy, and boil it with a quarter of
a pint of ale and three-quarters of a pound
of sugar. Skim it well, then mix it gradually
with the well-beaten yolks of two and the
whites of sixteen eggs. Let the mixture cool
till the eggs thicken, then stir in three pints
•of milk or cream which have been boiled down
to a quart. Pour it quickly from one vessel to
another till it is quite smooth, and then serve.
Sack Whey (for Invalids).— Boil a pint
of milk, and as it rises in the pan stir into it
three glasses of sherry. Let it boil once more,
then ch-ain it back, and let it stand till the curd
forms. Filter the whey, sweeten, dilute it, or
not, with a little water✪ Sack Whey (for Invalids), and serve.
Saddle of Mutton, Carving of. —
■" This joint," says M. Ude, " is by no means
an economical one, as no meat from the
butcher's shop is so excessively dear, consider-
ing the little meat you can cut from it, and the
^eat waste there is in skin, fat, and bone ; and
that, above all, it produces no cold meat for
futiu'c use, and can only be used again in the
shape of hash.
SADDLE OF MUTTON.
" The method usually adopted in carving this
joint is contrary to taste and judgment. To
have yom- meat in the grain, pass your knife
straight to one side of the chine, as close as
possible to the bone : then turn the knife
straight from you, and cut the first slice out ;
then cut slices of lean and fat. By disengaging
the slices from the flat bone in this manner, it
■will have a better appearance, and you will be
enabled to assist more guests.
" The amateur of tender meat will, by
turning the saddle upside down, find that the
under fillets are most excellent, and worthy to
be offered to the first epicure of the day."
53
Saffron. — Saffron is very largely adul-
terated with the petals of other plants, espe-
cially with those of the marigold. Saffron
is now chiefly imported from the South of
Europe, especially Spain. It was formerly
much cultivated in this country in the vicinity
of Saffron Walden, in Cambridgeshire. The
English saffron is superior to that brought from
Spain. Saffron used to be so extensively used
in Cornwall that that county consumed more
than all the rest of England put together. In
the West of England it is still largely used to
colour cakes.
Page 1629 · 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
cream or milk. Sweeten the mixture well, and flavom- with grated nutmeg. Put it into a heated dish, cover it over, and let it stand bj' the tire two or three hours. Lady Mallet's recipe : — Break eighteen new-laid eggs into a bowl, and carefully remove the specks. Beat the eggs till they are lightly frothed. Boil a quart of cold and a pint of boiled sack (or sheiTy) with three-quarters of a pound of sugar and a little grated nutmeg. Skim the liquor carefully, and when it has boiled a few minutes, stir it off the fire for a minute, then add it gradually to the beaten eggs. Stir the preparation over a gentle fire till it begins to thicken, pour it quickly from one vessel to another till quite smooth, and then serve. Master Rudstone's recipe : — Take a quart of sherry or brandy, and boil it with a quarter of a pint of ale and three-quarters of a pound of sugar. Skim it well, then mix it gradually with the well-beaten yolks of two and the whites of sixteen eggs. Let the mixture cool till the eggs thicken, then stir in three pints •of milk or cream which have been boiled down to a quart. Pour it quickly from one vessel to another till it is quite smooth, and then serve.
Sack Whey (for Invalids).— Boil a pint of milk, and as it rises in the pan stir into it three glasses of sherry. Let it boil once more, then strain it back, and let it stand till the curd forms. Filter the whey, sweeten, dilute it, or not, with a little water, and serve.
Saddle of Mutton, Carving of. —
■" This joint," says M. Ude, " is by no means an economical one, as no meat from the butcher's shop is so excessively dear, considering the little meat you can cut from it, and the great waste there is in skin, fat, and bone ; and that, above all, it produces no cold meat for future use, and can only be used again in the shape of hash.
SADDLE OF MUTTON.
" The method usually adopted in carving this joint is contrary to taste and judgment. To have yom- meat in the grain, pass your knife straight to one side of the chine, as close as possible to the bone : then turn the knife straight from you, and cut the first slice out ; then cut slices of lean and fat. By disengaging the slices from the flat bone in this manner, it ■will have a better appearance, and you will be enabled to assist more guests.
" The amateur of tender meat will, by turning the saddle upside down, find that the under fillets are most excellent, and worthy to be offered to the first epicure of the day."
Saffron. — Saffron is very largely adulterated with the petals of other plants, especially with those of the marigold. Saffron is now chiefly imported from the South of Europe, especially Spain. It was formerly much cultivated in this country in the vicinity of Saffron Walden, in Cambridgeshire. The English saffron is superior to that brought from Spain. Saffron used to be so extensively used in Cornwall that that county consumed more than all the rest of England put together. In the West of England it is still largely used to colour cakes.
Records on this page
Sack PossetSack Whey (for Invalids)