When it is wished to thicken the
.sauce as well as colour it brown thickening
should bo used. Green. — Pound some young
spinach or beet-leaves. Press out the juice and
put it in a cup. Place this cup in a saucepan
of boiling water and let it simmer gently, to
take off the raw taste of the juice. Before
using it, mix it with a little finely-sifted sugar.
Jlcd. — Two or three drops of cochineal will
impart a beautiful red or pink colouring. As
juucli can be made at home for 2s. as will cost
£1 Is. if bought at the shops. White. — Use
poimded almonds, arrowroot, or cream. Yellow.
— For a clear yellow, dissolve orange or lemon
jelly. For an opaque, pound the yolks of eggs,
and mix it with the liquid; or, add a little
saffron ; or, soak the fiowers of the crocus,
which will not taste.
Compotes, Syrup for.— The quantity
of sugar used for the syrup in comyjotes must
depend upon the acidity of the fruit. For
rhubarb, green gooseberries, early apples, &c.,
we should recommend ten ounces of loaf sugar
to be boUed gently with half a pint of water
for ten minutes. One pound of fruit✪ Compotes, Syrup for must
then be put in and boiled gently until it is
sufficiently cooked. Lift the fruit into a deep
glass dish, pour the s^Tup round it, and servo.
For apricots, plums, strawberries, and cherries,
six ounces of sugar will be sufficient. Exact
directions can scarcely be given, as the degree
of ripeness which the fruit has attained, and
the state of the weather when it was gathered,
must be considered in deciding what quantity
of sugar should bo used; but we can assure
those who have not been accustomed to serve
fruit in this way that it is most delicious and
wholesome. The flavour of the fruit is pre-
served, and a compote is always an elegant
and agreeable addition to the table. Generally
speaking, the larger the amount of sugar used
the clearer will be the syrup, and the longei-
it will keep. It should be broken into lumps,
not crushed to powder.
Conger Eel. — The conger is comparatively
little used in cookery, though its tiesh is whole-
some and nourishing, and by no means un-
palatable. 'WTien caught, it is generally wasted,
an um-easonable prejudice existing against it.
It may be cooked in several ways, and the
recipes which were given for cod may be used
for it. The head and tail are the best for soup,
and the middle may be boiled, stewed, cut into
slices and baked, fried, or made into pies.
Conger Eel, Baked.— Take a piece of
conger eel weighing about two pounds, wash
it thoroughly, and stuff it with a good force-
moat made with four parts bread-crumbs, and
one chopped parsley, a pinch of th^^ne, a little
pepper, salt, and pounded mace, a little butter,
and the yolk of an ogg. Bind the fish secm-ely
with string or tape, and put it into a deep dish
half filled with water. Dredge llour plentifully
over it, place little lumps of butter on. the to✪ Conger Eel, Bakedp,
and bake it in a good oven. Baste it often.
When sufficiently cooked, take it out, thicken
the gravy, and make it into anj- sauce you may
like. Stewed tomatoes are very good served
with it. Time, one hour. Probable cost, 3d.
per pound. Sufficient for four or five persons.
Conger Eel, Boiled.— Take a piece ✪ Conger Eel, Boiled
Page 404 · 3 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
When it is wished to thicken the .sauce as well as colour it brown thickening should be used. Green. — Pound some young spinach or beet-leaves. Press out the juice and put it in a cup. Place this cup in a saucepan of boiling water and let it simmer gently, to take off the raw taste of the juice. Before using it, mix it with a little finely-sifted sugar. Red. — Two or three drops of cochineal will impart a beautiful red or pink colouring. As much can be made at home for 2s. as will cost £1 Is. if bought at the shops. White. — Use pounded almonds, arrowroot, or cream. Yellow. — For a clear yellow, dissolve orange or lemon jelly. For an opaque, pound the yolks of eggs, and mix it with the liquid; or, add a little saffron ; or, soak the fiowers of the crocus, which will not taste.
Compotes, Syrup for.— The quantity of sugar used for the syrup in comyjotes must depend upon the acidity of the fruit. For rhubarb, green gooseberries, early apples, &c., we should recommend ten ounces of loaf sugar to be boiled gently with half a pint of water for ten minutes. One pound of fruit must then be put in and boiled gently until it is sufficiently cooked. Lift the fruit into a deep glass dish, pour the syrup round it, and servo. For apricots, plums, strawberries, and cherries, six ounces of sugar will be sufficient. Exact
directions can scarcely be given, as the degree of ripeness which the fruit has attained, and the state of the weather when it was gathered, must be considered in deciding what quantity of sugar should bo used; but we can assure those who have not been accustomed to serve fruit in this way that it is most delicious and wholesome. The flavour of the fruit is preserved, and a compote is always an elegant and agreeable addition to the table. Generally speaking, the larger the amount of sugar used the clearer will be the syrup, and the longer it will keep. It should be broken into lumps, not crushed to powder.
Conger Eel. — The conger is comparatively little used in cookery, though its tiesh is wholesome and nourishing, and by no means unpalatable. 'WTien caught, it is generally wasted, an unreasonable prejudice existing against it. It may be cooked in several ways, and the recipes which were given for cod may be used for it. The head and tail are the best for soup, and the middle may be boiled, stewed, cut into slices and baked, fried, or made into pies.
Conger Eel, Baked.— Take a piece of conger eel weighing about two pounds, wash it thoroughly, and stuff it with a good forcemoat made with four parts bread-crumbs, and one chopped parsley, a pinch of thyme, a little pepper, salt, and pounded mace, a little butter, and the yolk of an egg. Bind the fish securely with string or tape, and put it into a deep dish half filled with water. Dredge flour plentifully over it, place little lumps of butter on. the top, and bake it in a good oven. Baste it often. When sufficiently cooked, take it out, thicken the gravy, and make it into anj- sauce you may like. Stewed tomatoes are very good served with it. Time, one hour. Probable cost, 3d. per pound. Sufficient for four or five persons.
Conger Eel, Boiled.— Take a piece
Records on this page
Compotes, Syrup forConger Eel, BakedConger Eel, Boiled