Bath Chap, To Cook. — The excellence
of tliis well-prepared meat depends greatly on
the soaking and boiliugk If this be not properly
attended to, it will be hard and unsatisfactory.
Lay it in a pail of cold water, skin do-wn-
wards, and let it remain one night. Scrub
the chap with a small brush to cleanse it ; put
BAT
(45 )
BAT
li into plenty of cold water to boil; make it
iiuc to a boil quickly, and then di-aw the pan
;:sidc to simmer, tliice hours for a small chap,
lour for a large one. Sldn, and garnish with
any boiled green vegetable. Probable cost, 9d.
per pound.
Bath Cream Cheese. — To any quantity
■of milk, warm from the cow, add a third of the
■quantity of warm water, a jiint of cream, and
about two table-spoonfuls of rennet to each three
gallons of milk ; cover it over and let it stand.
When turned, break the curd -with the hand,
and put it in a cheese-cloth on a sieve to drain
off the whey ; take it out, wash it in cold spring-
water, and again drain. This must be done
three times ; the third and last time, in order to
get rid of the whey effectually, hot water should
be used, and the curd should then be drained
and put into the press for six or eight hours.
Probable cost of the milk and cream, 2s. per
gallon.
Batley Pudding. — JMix three ounces of
iinely-powdered sugar with the yolks of three
oggs and the white of one, well beaten. Blanch
and pound fifteen aknonds, and add them to the
•eggs with a table-spoonful of brandy. Boil two
ounces of groirnd rice with half a pint of cream✪ Bath Cream Cheese;
let it stand to cool, then stir in two ounces of
■clarified butter, and mix all together. Bake in a
moderate oven for thirty minutes. Probable
cost, Is. 6d. Sufficient for five or six persons.
Batter. — This signifies a mixture of floui-
tind milk or water. The addition of eggs, yeast,
spirits, &c., depends on the various uses to which
it is applied. Many novel, well- flavoured bat-
ters maybe made by the introduction of liqueurs,
.such as ratafia, noyeau, maraschino, or brandy;
ibut they should lie used -^-ith judg-mcnt, and
only enough to gi^•e the desired ilavoiu-. Small
slices of meat, cold cooked vegetables, such as
carrots and celery, joints of fowl, &c., are all
excellent fried in butter, and many seemingly
useless remnants may be dressed again in this
} - way, in a pleasing shape, and used to ornament
and accompany other dishes.
Batter Cakes of Indian Meal.— Make
o, batter by mixing gradually one quart of boil-
ing water with the same quantity of meal ; add a
little salt and leave it until nearly cold. Add a
little yeast, form into cakes, and prepare in the
usual way, that is to say, fried over a clear quick
fire. The yolk of an egg is a great improve-
ment to the cakes. Time to fry each cake, five
or six nunutes. Probable cost, 8d. per pound.
-Sufficient for six or seven persons.
Page 198 · 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
Bath Chap, To Cook. — The excellence of this well-prepared meat depends greatly on the soaking and boiling. If this be not properly attended to, it will be hard and unsatisfactory. Lay it in a pail of cold water, skin downwards, and let it remain one night. Scrub the chap with a small brush to cleanse it ; put
BAT
(45 )
BAT
it into plenty of cold water to boil; make it nice to a boil quickly, and then draw the pan aside to simmer, tliice hours for a small chap, lour for a large one. Sldn, and garnish with any boiled green vegetable. Probable cost, 9d. per pound.
Bath Cream Cheese. — To any quantity ■of milk, warm from the cow, add a third of the ■quantity of warm water, a jiint of cream, and about two table-spoonfuls of rennet to each three gallons of milk ; cover it over and let it stand. When turned, break the curd -with the hand, and put it in a cheese-cloth on a sieve to drain off the whey ; take it out, wash it in cold springwater, and again drain. This must be done three times ; the third and last time, in order to get rid of the whey effectually, hot water should be used, and the curd should then be drained and put into the press for six or eight hours. Probable cost of the milk and cream, 2s. per gallon.
Barley Pudding. — Mix three ounces of iinely-powdered sugar with the yolks of three oggs and the white of one, well beaten. Blanch and pound fifteen almonds, and add them to the •eggs with a table-spoonful of brandy. Boil two ounces of ground rice with half a pint of cream; let it stand to cool, then stir in two ounces of ■clarified butter, and mix all together. Bake in a moderate oven for thirty minutes. Probable cost, Is. 6d. Sufficient for five or six persons.
Batter. — This signifies a mixture of flour and milk or water. The addition of eggs, yeast, spirits, &c., depends on the various uses to which it is applied. Many novel, well- flavoured batters maybe made by the introduction of liqueurs, .such as ratafia, noyeau, maraschino, or brandy; but they should be used with judgement, and only enough to gi^•e the desired ilavoiu-. Small slices of meat, cold cooked vegetables, such as carrots and celery, joints of fowl, &c., are all excellent fried in butter, and many seemingly useless remnants may be dressed again in this } - way, in a pleasing shape, and used to ornament and accompany other dishes.
Batter Cakes of Indian Meal.— Make a batter by mixing gradually one quart of boiling water with the same quantity of meal ; add a little salt and leave it until nearly cold. Add a little yeast, form into cakes, and prepare in the usual way, that is to say, fried over a clear quick fire. The yolk of an egg is a great improvement to the cakes. Time to fry each cake, five or six nunutes. Probable cost, 8d. per pound. -Sufficient for six or seven persons.
Records on this page
Bath Cream CheeseBatley Pudding