'" Clear Soup (made from fresh meat). — Cut
three pounds of the shin of beef, two pounds of
veal, and two slices of ham into small pieces,
and lay them at the bottom of a stewpan with a
lump of butter ; put the bones with the meat,
and also a couple of large caiTots and turnips
sliced, half a di'achm of bruised celery-seed tied
in muslin, and an onion stuck "w-ith three cloves.
Cover the saucepan, and set it on the fire. Let
the meat brown on both sides, and when there
is a bro-i^Ti glaze at the bottom of the pan, put a
little hot water to it. Let it come just to the
point of boiling, then add a little cold water.
Skim it carefuU}-, and, when nearly boiling, add
nif re cold water ; repeat this, and remove the
scum till no more rises, and then add three
qiiarts of water. Simmer gently by the side of
the fire for four or five hours. Strain through
a jelly-bag, but do not squeeze or press it at all,
and let the liquid remain until the next day,
T>-hen every particle of fat must be removed,
and any sediment or impurities which may be
at the bottom of the basin left untouched. When
it is to be used, warm it, and, if necessary,
clarify it, but if the directions given have been
attended to, namely, the meat boiled gently and
without ceasing, the scum removed, the liquid
gently strained, and the sediment left out, tho
soup will be as clear as spring water, and of a
bright golden colour. As Avas said in the last
recipe this soup may be varied to any extent
(see Clear Soup, made from bones). If the vege-
tables ai-e to be eaten, they must not be boiled
with the meat all the time, or the flavour will
bo exhausted. Season, while boiling, with pepper,
salt, and a piece of sugar✪ Clear Soup (made from fresh meat). Probable cost, 4s.
Sufficient for two quarts.
Cloton Pudding. — Put a pint of new milk
into a saucepan with the thin rind of half a
lemon. Add, while cold, a quarter of a pound
of ground rice, and stir the milk over the fire
until it thickens; remove the lemon-rind, and
stir into the liquid a piece of butter about tho
size of an egg, then pour it into a bowl to cool.
"WHiisk four eggs thoroughly, and add them to
the pudding, together with two table-spoonfuls
of sifted sugar, a wine-glassful of brandy, and
twelve sweet almonds blanched and j^ounde✪ Cloton Puddingd.
Butter a pic-dish rather thickly, pour the
mixture in, and lay two or three thin slices
of candied citron on tho top of the pudding.
Bake in a good oven for half an hour.
Probable cost, lOd., exclusive of the brandy.
Sufficient for four or five persons.
Clifton Puffs.— Mix together half a
l^ound each of chopped apples, stoned raisins,
, jiicked cun-ants, sifted sugar, and finely-chopped
i candied lemon. Add a quarter of a pound of
CLO
( HI )
coc
Page 381 · 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
'" Clear Soup (made from fresh meat). — Cut three pounds of the shin of beef, two pounds of veal, and two slices of ham into small pieces, and lay them at the bottom of a stewpan with a lump of butter ; put the bones with the meat, and also a couple of large carrots and turnips sliced, half a drachm of bruised celery-seed tied in muslin, and an onion stuck with three cloves. Cover the saucepan, and set it on the fire. Let the meat brown on both sides, and when there is a brown glaze at the bottom of the pan, put a little hot water to it. Let it come just to the point of boiling, then add a little cold water. Skim it carefully-, and, when nearly boiling, add more cold water ; repeat this, and remove the scum till no more rises, and then add three quarts of water. Simmer gently by the side of the fire for four or five hours. Strain through a jelly-bag, but do not squeeze or press it at all, and let the liquid remain until the next day, when every particle of fat must be removed, and any sediment or impurities which may be at the bottom of the basin left untouched. When it is to be used, warm it, and, if necessary, clarify it, but if the directions given have been attended to, namely, the meat boiled gently and without ceasing, the scum removed, the liquid gently strained, and the sediment left out, tho soup will be as clear as spring water, and of a bright golden colour. As was said in the last recipe this soup may be varied to any extent (see Clear Soup, made from bones). If the vegetables are to be eaten, they must not be boiled with the meat all the time, or the flavour will be exhausted. Season, while boiling, with pepper, salt, and a piece of sugar. Probable cost, 4s. Sufficient for two quarts.
Clotted Pudding. — Put a pint of new milk into a saucepan with the thin rind of half a lemon. Add, while cold, a quarter of a pound of ground rice, and stir the milk over the fire until it thickens; remove the lemon-rind, and stir into the liquid a piece of butter about the size of an egg, then pour it into a bowl to cool. Whisk four eggs thoroughly, and add them to the pudding, together with two table-spoonfuls of sifted sugar, a wine-glassful of brandy, and twelve sweet almonds blanched and pounded. Butter a pic-dish rather thickly, pour the mixture in, and lay two or three thin slices of candied citron on the top of the pudding. Bake in a good oven for half an hour. Probable cost, lOd., exclusive of the brandy. Sufficient for four or five persons.
Clifton Puffs.— Mix together half a
pound each of chopped apples, stoned raisins,
, picked currants, sifted sugar, and finely-chopped
i candied lemon. Add a quarter of a pound of
CLO
( HI )
coc
Records on this page
Clear Soup (made from fresh meat)Cloton Pudding