Service Berries. — These are the fruit
of the wild service-tree, very common in the
hedges and fields of some parts of England.
They are at present little kno^oi, but were in
considerable use formerly. The country people
in some places gather the bunches of berries,
and hang them up in the air till they undergo
an incipient putrefaction, in which state they
possess a peculiar acid, astringent taste, and
are considered as having cathartic properties.
When mellowed by frost they have been used
as food.
Seville Orange. — The Seville orange is
of the same species as the sweet orange, but so
bitter in taste that it is unfit to eat in its raw
state. It is chiefly used for making marmalade
{see Orange ]\Iarmalade) and wine, and the rind
is used for flavouring purposes. It seldom comes
into the market before the end of Februarj^.
Seville Orange Cakes. — Divide the
oranges in halves, and take out the pips, of
which there are a good many small ones.
Scrape the pulp and juice into a bowl, and
boil the rinds until they are so tender that a
fork will pierce them easily. Dry them, and
weigh them, and allow two pounds of powdered
sugar to one pound of orange-rind✪ Seville Orange Cakes. Pound
them to paste in a mortar, and add, very
gradually, the juice, the pulp, and the powdered
sugar. Mix all together, and when the pre-
paration is thick and yellow, drop it upon tins,
and dry these in a cool oven. Time, about two
hours to boil the rind. Probable cost, Seville
oranges, Is. per dozen when plentiful.
Seville Orange Cardinal.— A few days
before the cardinal is wanted peel three bitter
oranges, slice them very thin, and pour a bottle
of wine over them ; then strain the preparation
through a tamis, and add to the juice two
bottles of wine and two or three pounds of
sugar : keep stirring all the time till the sugar
is completely melted.
Seville Orange Cordial Water.—
Take one handful of young green fir-tree
tops, two handfuls of watercresses, the same
of scurvy-grass, one pound of burdock roots
scraped and sliced, the thin rinds of twelve
Seville oranges, the juice of the same, and five
gallons of newly-brewed ale-wort. Beat the
herbs in a mortar, and infuse all while the
wort is fermenting with the yeast. When done
working, stop it up, and di-ink occasionally
when fine.
Seville Orange Paste {see Orange,
Seville, Paste for Dessei-t).
Shad.— Shad is a salt-water fish, not verj-
highly esteemed. It is in season from the end
of March tiU May, and may be broiled, fried,
baked, boiled, or salted. When plentiful it
is cheap, but it varies very much in price.
The French value this fish highly. They often
have it stewed in light vdnc, and served covered
with bechamel.
Page 1757 · 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
Service Berries. — These are the fruit of the wild service-tree, very common in the hedges and fields of some parts of England. They are at present little known, but were in considerable use formerly. The country people in some places gather the bunches of berries, and hang them up in the air till they undergo an incipient putrefaction, in which state they possess a peculiar acid, astringent taste, and are considered as having cathartic properties. When mellowed by frost they have been used as food.
Seville Orange. — The Seville orange is of the same species as the sweet orange, but so bitter in taste that it is unfit to eat in its raw state. It is chiefly used for making marmalade {see Orange ]\Iarmalade) and wine, and the rind is used for flavouring purposes. It seldom comes into the market before the end of February.
Seville Orange Cakes. — Divide the oranges in halves, and take out the pips, of which there are a good many small ones. Scrape the pulp and juice into a bowl, and boil the rinds until they are so tender that a fork will pierce them easily. Dry them, and weigh them, and allow two pounds of powdered sugar to one pound of orange-rind. Pound them to paste in a mortar, and add, very gradually, the juice, the pulp, and the powdered sugar. Mix all together, and when the preparation is thick and yellow, drop it upon tins, and dry these in a cool oven. Time, about two hours to boil the rind. Probable cost, Seville oranges, Is. per dozen when plentiful.
Seville Orange Cardinal.— A few days before the cardinal is wanted peel three bitter oranges, slice them very thin, and pour a bottle of wine over them ; then strain the preparation through a tamis, and add to the juice two bottles of wine and two or three pounds of
sugar : keep stirring all the time till the sugar is completely melted.
Seville Orange Cordial Water.—
Take one handful of young green fir-tree tops, two handfuls of watercresses, the same of scurvy-grass, one pound of burdock roots scraped and sliced, the thin rinds of twelve Seville oranges, the juice of the same, and five gallons of newly-brewed ale-wort. Beat the herbs in a mortar, and infuse all while the wort is fermenting with the yeast. When done working, stop it up, and di-ink occasionally when fine.
Seville Orange Paste {see Orange, Seville, Paste for Dessert).
Shad.— Shad is a salt-water fish, not very highly esteemed. It is in season from the end of March tiU May, and may be broiled, fried, baked, boiled, or salted. When plentiful it is cheap, but it varies very much in price. The French value this fish highly. They often have it stewed in light wine, and served covered with bechamel.
Records on this page
Seville Orange Cakes