and set the sponge by pouring this into the
hollow, and beating into it with the fingers
about a quarter of the flour. Sprinkle flour
over the batter thus made, put the basin in a
warm place, and let the sponge rise slowly to
twice its size. Woi-k into it with a spoon or
with the right hand a quarter of a pint of warm
milk and two eggs, and add gradually three-
quarters of a pound of butter beaten to a cream,
half an ounce of salt dissolved in a little warm
water, two ounces of powdered sugar, the eighth
of a pint additional milk, and three more eggs.
Lastly, add two ounces of candied peel cut small.
The additions should be made very gradually,
the eggs being put in one at a time, and the
preparation being beaten well until it leaves
the sides of the bowl easily. Butter the inside
of a fluted mould rather thickly, and sprinkle a
table-spoonful of blanched and chopped almonds✪ Savarin Cake
on the butter. Beat the paste up again, and
half fiU the mould with it ; let it stand in a
warm place till it has risen level with the top
of the mould. Tie a broad band of buttered
paper round the top of the mould, to keep the
paste from running over the sides, and bake the
cake in a moderate oven. AVhen done enough,
turn it out carefully, run a skewer into several
parts of it, and pour over and into it a thick
syrup flavoured with cura(,'oa or any other
suitable liqueur. Sprinkle powdered sugar over
the surface, and send the cake to table wai-m.
Time to bake, one hour or more. Probable
cost, 3s., exclusive of the liqueur. Sufiicient
or five or six persons.
Save-all Pudding.— Put any scraps of
bread there may bo into a bowl, and over a
quarter of a pound of these i^our a pint of boil-
ing milk. Let the bread soak till soft, then
beat it well with a fork till no lumps remain.
Add, whilst beating, two eggs, two table-
spoonfuls of finely-shred suet, or a slice of
sweet butter or di-ii^ping, two table-spoonfuls
of picked currants, two table-spoonfuls of pow-
dered sugar, and a quarter of a nutmeg grated,
or any other suitable flavouring. Two apples✪ Save-all Pudding,
pared, cored, and quartered, may be added to
the pudding or not. Pour the mixture into a
buttered dish, and bake in a well-heated oven.
"When the pudding is set and nicely browned on
the surface it is done enough. Time to bake,
about an hour. Probable cost, 8d. Sufiicient
for five or six persons.
Saveloy. — Under this name we have a kind
of sausage common fii the shops of the metro-
polis. The saveloy difters from the ordinary
pork sausage only in its being made of young
salted pork ; it is highly seasoned, and a little
saltpetre is added to give the meat a red
coloiu".
Saveloys.— Take a piece of tender pork,
I free from skin and gristle, and weighing about
two pounds. Salt it with common salt and a little
I saltpetre, ^\^len it has lain in the salt two or
I three days, mince it finely, and season with a
tea-spoonful of pepper and four sage-leaves
I chopped small. Mix it well with the third of a
pound of bread-crumbs. Put the mixture into
the skins, tie the ends securely, and bake or
I boil the saveloys gently until done enough.
SAV
( 838 )
SAV
Serve hot or cold. Time to dress, half an hour.
Probable cost, Id. or '2d. each.
Page 1730 · 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
and set the sponge by pouring this into the hollow, and beating into it with the fingers about a quarter of the flour. Sprinkle flour over the batter thus made, put the basin in a warm place, and let the sponge rise slowly to twice its size. Work into it with a spoon or with the right hand a quarter of a pint of warm milk and two eggs, and add gradually threequarters of a pound of butter beaten to a cream, half an ounce of salt dissolved in a little warm water, two ounces of powdered sugar, the eighth of a pint additional milk, and three more eggs. Lastly, add two ounces of candied peel cut small. The additions should be made very gradually, the eggs being put in one at a time, and the preparation being beaten well until it leaves the sides of the bowl easily. Butter the inside of a fluted mould rather thickly, and sprinkle a table-spoonful of blanched and chopped almonds on the butter. Beat the paste up again, and half fiU the mould with it ; let it stand in a warm place till it has risen level with the top of the mould. Tie a broad band of buttered paper round the top of the mould, to keep the paste from running over the sides, and bake the cake in a moderate oven. AVhen done enough, turn it out carefully, run a skewer into several parts of it, and pour over and into it a thick syrup flavoured with curaçoa or any other suitable liqueur. Sprinkle powdered sugar over the surface, and send the cake to table warm. Time to bake, one hour or more. Probable cost, 3s., exclusive of the liqueur. Sufficient for five or six persons.
Save-all Pudding.— Put any scraps of bread there may bo into a bowl, and over a quarter of a pound of these pour a pint of boiling milk. Let the bread soak till soft, then beat it well with a fork till no lumps remain. Add, whilst beating, two eggs, two tablespoonfuls of finely-shred suet, or a slice of sweet butter or dripping, two table-spoonfuls of picked currants, two table-spoonfuls of powdered sugar, and a quarter of a nutmeg grated, or any other suitable flavouring. Two apples, pared, cored, and quartered, may be added to the pudding or not. Pour the mixture into a buttered dish, and bake in a well-heated oven. "When the pudding is set and nicely browned on the surface it is done enough. Time to bake, about an hour. Probable cost, 8d. Sufficient for five or six persons.
Saveloy. — Under this name we have a kind of sausage common in the shops of the metropolis. The saveloy difters from the ordinary pork sausage only in its being made of young salted pork ; it is highly seasoned, and a little saltpetre is added to give the meat a red coloiu".
Saveloys.— Take a piece of tender pork, I free from skin and gristle, and weighing about
two pounds. Salt it with common salt and a little I saltpetre, ^\^len it has lain in the salt two or I three days, mince it finely, and season with a
tea-spoonful of pepper and four sage-leaves I chopped small. Mix it well with the third of a
pound of bread-crumbs. Put the mixture into
the skins, tie the ends securely, and bake or I boil the saveloys gently until done enough.
SAV
( 838 )
SAV
Serve hot or cold. Time to dress, half an hour. Probable cost, Id. or '2d. each.
Records on this page
Savarin CakeSave-all Pudding