Australian Mutton and Stewed
•Carrots. — Scrape half a dozen carrots, boU
them imtil tender, draiu and choj) them into
small pieces. Melt a piece of butter the size of
an egg iu a saucepan, stir smoothly into it a
table-spoonful of fioiu- ; add a cupful of milk, a
table-spoonful of boiled and chopped parsley,
the carrots, a little grated nutmeg, salt, and
pepper. Let all simmer together for a few
minutes. Put ra one pound of mutton, let it
get hot, then servo in a hot dish. Time, half
an houi". Probable cost, lOd. Sufficient for
thi-ee persons.
Australian Potted Meat. — Mince very
finely the lean part of the meat, remove the
skinny parts, and flavour rather highly with
pepper, salt, and a little powdered allspice.
Pound it in a mortar, adding- from time to time
a little oiled butter, until It is quite smooth.
Press it iuto pots, and pom- a little clarified
butter over the top of each pot. Time to pre-
pare, twenty minutes. Allow one pound for
five persons. Probable cost, 9d.
Austrian Pudding.— Mix one poimd of
flour with, a quarter of a pound of finely-shred
suet. Add a pinch of salt, a heaped tea-
spoonful of baking-powder, a table -spoonful of
chopped lemon-rind, and a table-spoonful of
moist sugar. Mix a large breakfast-cupfid of
lukcwai-m milk with a cupful of good treacle ;
stir it into the floui-, poui- all iato a well-oiled
mould, and tie it in a floured cloth. Serve with
sweet sauce. Time to boil, three hours.
Sufficient for six persons. Probable cost, 8d.
Austrian Puffs.- Pound tliree ounces of
almonds in a mortar, with a little rose-water.
When reduced to a paste, add thi-ee table-
spoonfuls of finely-sifted sugar, thi-ee ounces of
butter melted, .but not hot, thi-ee table- spoonfuls
of floui-, and a cupful of new milk or cream✪ Austrian Puffs.
Beat all thoroughly together, well oil the patty-
pans, and half fill them. Bake in a moderate
oven. Time to bake, twenty minutes. Pro-
bable cost, lOd. Sufficient for a dozen puffs.
B
Baba with Raisins. — Mix half an ounce
of German yeast and four ounces of sifted flour
with warm water to a soft dough, and piit it
near the fire to rise. Rub twelve ounces of
butter into twelve ounces of flour, work it fnto
a smooth paste with eight well-beaten eggs,
one ounce of pounded sugar, and a little salt.
When the i^aste is ready and the sponge s\iffi-
ciently risen, blend them well together aiMi mix
in two ounces of finely -minced candied citron-
peel, two ounces of well-dried cuiTants, and three
ounces of stoned raisins✪ Baba with Raisins. Butter a mould — fill
it about half full, and allow it to rise until it is
nearly at the top, when it may be baked at once
in a moderate oven. Time to bake, one hour
and a half. Probable cost, 2s. 4d. Sufficient
for a three-pint mould.
Bachelor's Beef {see Beef, Bachelor's).
Bachelor's Broiler. — This pan, which
was intended by the inventor, Captain
Warren, for the use of bachelors v^-ho are
occasionally compelled to cook their o-wn meat,
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Page 188 · 5 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
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Australian Mutton and Stewed
•Carrots. — Scrape half a dozen carrots, boU
them imtil tender, draiu and choj) them into
small pieces. Melt a piece of butter the size of
an egg iu a saucepan, stir smoothly into it a
table-spoonful of fioiu- ; add a cupful of milk, a
table-spoonful of boiled and chopped parsley,
the carrots, a little grated nutmeg, salt, and
pepper. Let all simmer together for a few
minutes. Put ra one pound of mutton, let it
get hot, then servo in a hot dish. Time, half
an houi". Probable cost, lOd. Sufficient for
thi-ee persons.
Australian Potted Meat. — Mince very
finely the lean part of the meat, remove the
skinny parts, and flavour rather highly with
pepper, salt, and a little powdered allspice.
Pound it in a mortar, adding- from time to time
a little oiled butter, until It is quite smooth.
Press it iuto pots, and pom- a little clarified
butter over the top of each pot. Time to pre-
pare, twenty minutes. Allow one pound for
five persons. Probable cost, 9d.
Austrian Pudding.— Mix one poimd of
flour with, a quarter of a pound of finely-shred
suet. Add a pinch of salt, a heaped tea-
spoonful of baking-powder, a table -spoonful of
chopped lemon-rind, and a table-spoonful of
moist sugar. Mix a large breakfast-cupfid of
lukcwai-m milk with a cupful of good treacle ;
stir it into the floui-, poui- all iato a well-oiled
mould, and tie it in a floured cloth. Serve with
sweet sauce. Time to boil, three hours.
Sufficient for six persons. Probable cost, 8d.
Austrian Puffs.- Pound tliree ounces of
almonds in a mortar, with a little rose-water.
When reduced to a paste, add thi-ee table-
spoonfuls of finely-sifted sugar, thi-ee ounces of
butter melted, .but not hot, thi-ee table- spoonfuls
of floui-, and a cupful of new milk or cream.
Beat all thoroughly together, well oil the patty-
pans, and half fill them. Bake in a moderate
oven. Time to bake, twenty minutes. Pro-
bable cost, lOd. Sufficient for a dozen puffs.
B
Baba with Raisins. — Mix half an ounce
of German yeast and four ounces of sifted flour
with warm water to a soft dough, and piit it
near the fire to rise. Rub twelve ounces of
butter into twelve ounces of flour, work it fnto
a smooth paste with eight well-beaten eggs,
one ounce of pounded sugar, and a little salt.
When the i^aste is ready and the sponge s\iffi-
ciently risen, blend them well together aiMi mix
in two ounces of finely -minced candied citron-
peel, two ounces of well-dried cuiTants, and three
ounces of stoned raisins. Butter a mould — fill
it about half full, and allow it to rise until it is
nearly at the top, when it may be baked at once
in a moderate oven. Time to bake, one hour
and a half. Probable cost, 2s. 4d. Sufficient
for a three-pint mould.
Bachelor's Beef {see Beef, Bachelor's).
Bachelor's Broiler. — This pan, which
was intended by the inventor, Captain
Warren, for the use of bachelors v^-ho are
occasionally compelled to cook their o-wn meat,
BAG
(40)
BAG