Sea Pie (another way). — Take some un-
cooked meat cut in slices, and put it in a sauce-
pan ; i^eel some onions and swedes (or turnips,
if preferred to swedes), cut them in slices, and
put them in with the meat, and sufficient water
for them to stew ; then place a steamer or a
plate on the top. Peel some potatoes, and place
them on the plate, and then cover them over
with paste made of flour, dripjiing, lard, butter,
or suet, and a Little wat✪ Sea Pie (another way)er, and cover it over
with potatoes ; the steam from the meat will
cook these. A\Tien all is sufficiently done,
turn it out of the saucepan, and eat the pie
very hot. — Food Journal.
Sea-water in Cookery. — It was stated
at a meeting in 1871 of the Academy of Sciences
at Paris that while excellent bread can be made
^vith sea-water, forming, bj^ the way, a good
tonic, soup or broth made with sea-water is
entirely uneatable. It would appear that the
chloride of magnesium in the sea- water is :
(847)
SEA
to a temperature, during the process of baking,
isufficiently high, to effect its destruction, and
thereby cause its peculiar taste to disappear,
which is not the case when merely boiled, as
for soup. If, however, cane sugar be added to
the soup, a compound is said to be formed of
the sugar with the chlorides, which has not the
disagreeable taste of the latter.
Seaweeds used as Articles of Diet.
— Amongst seaweeds, which have been used as
articles of diet, none is better known than the
Chrondrus crispus, which, under the name of
carrageen moss, Irish moss, and pearl moss, has
been long eaten in Europe. It is recommended
as a medicine, but it has no bitter principle,
and probably is less tonic than the lichen. Sea-
weeds have occasionally been resorted to by the
poorer inhabitants of the seashores of Europe,
more especially in Ireland, when the ordinary
corn or potato crop has failed. They, however,
contain but little nutriment, and any one living
on nothing else would soon starve. Laver-weed
is a peculiar kind of seaweed. Gosse, in his
handbook to South Wales, describes it as one
of the edible curiosities of the Gower Coast.
Women attend the Swansea market, and sell it
in small round pats at Id. and 2d. each. Gosse
says that the weed makes an excellent ingre-
dient in sauce for mutton. It is obtained close
to low-water mark. To prepare it, wash it
well in sea-water to free it from sand, then boil
it for twelve hours, and season with salt. In
winter it is only necesoary to boil it for two
hours. The weed grows rapidly, except in
winter, and is renewed every other spring-
tide. It is also used in some parts of Scot-
land on the coast, where it is called sloke or
Seal. — To the Esquimaux the seal is of as
much importance as bread to a European. Its
flesh forms their most usual food ; its fat is
partly dressed for eating, and partly consumed
in their lamps ; the liver when fried is esteemed,
€ven among sailors, as an agreeable dish.
Page 1748 · 1 recipe record 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
Sea Pie (another way). — Take some uncooked meat cut in slices, and put it in a saucepan ; Peel some onions and swedes (or turnips, if preferred to swedes), cut them in slices, and put them in with the meat, and sufficient water for them to stew ; then place a steamer or a plate on the top. Peel some potatoes, and place them on the plate, and then cover them over with paste made of flour, dripping, lard, butter, or suet, and a Little water, and cover it over with potatoes ; the steam from the meat will cook these. When all is sufficiently done, turn it out of the saucepan, and eat the pie very hot. — Food Journal.
Sea-water in Cookery. — It was stated at a meeting in 1871 of the Academy of Sciences at Paris that while excellent bread can be made with sea-water, forming, bj^ the way, a good tonic, soup or broth made with sea-water is entirely uneatable. It would appear that the chloride of magnesium in the sea-water is
(847)
SEA
to a temperature, during the process of baking, isufficiently high, to effect its destruction, and thereby cause its peculiar taste to disappear, which is not the case when merely boiled, as for soup. If, however, cane sugar be added to the soup, a compound is said to be formed of the sugar with the chlorides, which has not the disagreeable taste of the latter.
Seaweeds used as Articles of Diet.
— Amongst seaweeds, which have been used as articles of diet, none is better known than the Chrondrus crispus, which, under the name of carrageen moss, Irish moss, and pearl moss, has been long eaten in Europe. It is recommended as a medicine, but it has no bitter principle, and probably is less tonic than the lichen. Seaweeds have occasionally been resorted to by the poorer inhabitants of the seashores of Europe, more especially in Ireland, when the ordinary corn or potato crop has failed. They, however, contain but little nutriment, and any one living on nothing else would soon starve. Laver-weed is a peculiar kind of seaweed. Gosse, in his handbook to South Wales, describes it as one of the edible curiosities of the Gower Coast. Women attend the Swansea market, and sell it in small round pats at Id. and 2d. each. Gosse says that the weed makes an excellent ingredient in sauce for mutton. It is obtained close to low-water mark. To prepare it, wash it well in sea-water to free it from sand, then boil it for twelve hours, and season with salt. In winter it is only necesoary to boil it for two hours. The weed grows rapidly, except in winter, and is renewed every other springtide. It is also used in some parts of Scotland on the coast, where it is called sloke or
Seal. — To the Esquimaux the seal is of as much importance as bread to a European. Its flesh forms their most usual food ; its fat is partly dressed for eating, and partly consumed in their lamps ; the liver when fried is esteemed, €ven among sailors, as an agreeable dish.
Records on this page
Sea Pie (another way)