CtlOWCier (an American dish). — Fry a
'quarter of a pound of pickled pork, which has
been cut into dice, and a small minced onion, in
hot butter or lard, till they are a deep brown.
Put half of this at the bottom of a saucepan,
place over it a soup-plateful of mashed po-
tatoes, and over that some thick slices of un-
cooked sea bass or turbot, about four pounds
in weight, the remainder of the pork and onions,
and on the top, a second layer of potatoes.
Season with half a nutmeg grated, a tea-
spoonful of powdered mace, five or six cloves,
a table-spoonful of savoury herbs — of which
one-third should be thyme, one-third parsley,
and one-third marjoram — a tea-spoonful of
salt, and four or five white peppercorns. Pour
over all half a bottle of claret, half a bottle of
ketchup, and sufficient water to cover it. Let
it simmer gently until the fish is cooked. Pro-
bable cost, pork, lid. per pound. Sufficient for
five or six persons.
Christmas Btin, Scottish.. — Put one
tea-spoonful of salt into two pounds of flour, and
rub into it three-quarters of a pound of butter ;
add a little warm water and two table-spoonfuls
of fresh yeast, and knead it into a light paste.
Put aside a,bout one-thii-d of this paste, and
work into the rest one pound and a half of
currants, stoned and dried, two pounds of stoned
raisins, four ounces of blanched almonds chopped
small, half a pound of cantUed lemon, citron, and
orange together, all finely minced, and a quarter
of an ounce each of white pepper, ground
ginger, and powdered oinnamon. When those
are well worked in, shape them into a cylindrical
form like a cheese. Roll out the paste which
was set aside, and put it round the bun so as
to make a sort of case for it. Wet the edges,
and fasten them together to make them lie quite
flat. Prick some holes in the top, and run a
skewer from the top to the bottom in two or
ihree places. Flour some thick paper and wraj^
the bun in it, binding it well with tape to keep
it in shape. Ijake in a moderate oven. Time to
bake, one hour and a half or more. Probable
cost, 3s. for this quantity.
Christmas Cake. — Beat one jwund of
butter into a cream, and mix with it three
eggs well beaten, two pounds of flour, one pound
of currants stoned and di'ied, one pound of sugar,
five small tea-spoonfuls of baking powder, and
a quarter of a pint of milk. Put the mixture
into a buttered dish, and bake it in a moderate
oven. Tliis is a very good cake if intended to
be used soon, but it soon gets dry, and should
not be kept in a damp place. Time to bake,
about two hours. Sulficient for a good-sized
cake. Probable cost, 23. 8d.
Christmas Cake (another way). — Take
five pounds of flour, mix with it a dessert-
spoonful of salt, rub in three-quarters of a pound
of butter, and one pound of lard. Put in an
ounce and a half of German yeast or half a
pint of good fresh brewers' yeast, and knead as
for common bread. If there is any difliculty
about the yeast, baking powder may be used,
CHKISTMAS CAKE. ✪ Choux
Page 373 · 4 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
Chowder (an American dish). — Fry a 'quarter of a pound of pickled pork, which has been cut into dice, and a small minced onion, in hot butter or lard, till they are a deep brown. Put half of this at the bottom of a saucepan, place over it a soup-plateful of mashed potatoes, and over that some thick slices of uncooked sea bass or turbot, about four pounds in weight, the remainder of the pork and onions, and on the top, a second layer of potatoes. Season with half a nutmeg grated, a teaspoonful of powdered mace, five or six cloves, a table-spoonful of savoury herbs — of which one-third should be thyme, one-third parsley, and one-third marjoram — a tea-spoonful of salt, and four or five white peppercorns. Pour over all half a bottle of claret, half a bottle of ketchup, and sufficient water to cover it. Let it simmer gently until the fish is cooked. Probable cost, pork, lid. per pound. Sufficient for five or six persons.
Christmas Btin, Scottish.. — Put one
tea-spoonful of salt into two pounds of flour, and rub into it three-quarters of a pound of butter ; add a little warm water and two table-spoonfuls of fresh yeast, and knead it into a light paste. Put aside about one-third of this paste, and work into the rest one pound and a half of currants, stoned and dried, two pounds of stoned raisins, four ounces of blanched almonds chopped small, half a pound of cantUed lemon, citron, and orange together, all finely minced, and a quarter of an ounce each of white pepper, ground ginger, and powdered cinnamon. When those are well worked in, shape them into a cylindrical form like a cheese. Roll out the paste which was set aside, and put it round the bun so as to make a sort of case for it. Wet the edges, and fasten them together to make them lie quite flat. Prick some holes in the top, and run a skewer from the top to the bottom in two or three places. Flour some thick paper and wraj^ the bun in it, binding it well with tape to keep it in shape. Bake in a moderate oven. Time to bake, one hour and a half or more. Probable cost, 3s. for this quantity.
Christmas Cake. — Beat one pound of butter into a cream, and mix with it three eggs well beaten, two pounds of flour, one pound of currants stoned and dried, one pound of sugar, five small tea-spoonfuls of baking powder, and a quarter of a pint of milk. Put the mixture into a buttered dish, and bake it in a moderate oven. Tliis is a very good cake if intended to be used soon, but it soon gets dry, and should not be kept in a damp place. Time to bake, about two hours. Sufficient for a good-sized cake. Probable cost, 23. 8d.
Christmas Cake (another way). — Take five pounds of flour, mix with it a dessert-spoonful of salt, rub in three-quarters of a pound of butter, and one pound of lard. Put in an ounce and a half of German yeast or half a pint of good fresh brewers' yeast, and knead as for common bread. If there is any difficulty about the yeast, baking powder may be used,
CHKISTMAS CAKE.
Records on this page
ChouxChristmas Cake (another way)Christmas Bun, ScottishChristmas Cake