Devonshire Junket. — Slix half a tea-
spoonful of powdered cinnamon with a heaped
table-spoonful of pounded sugar. Pour over
these a wine-glassful of brandy, and stir until
|the sugar is dissolved. Add one pint of quite
new milk with a dessert-spoonful of rennet✪ Devonshire Junket. If
the milk cannot be procured fresh from the
cow, heat it until it is new-milk warm. Stir it
well, and let it remain until it is set, then
spread some clotted cream on 'the top, and
strew sifted sugar over. Time, about two hours
to set the milk. Probable cost, Is. 6d., exclu-
sive of the brandy. Sufficient for haK a dozen
persons.
Devonshire Squab Pie.— Take two
pounds of chops from a neck of mutton. Cut
them short, and pare away some of the fat.
Peel, core, and slice about two pounds of well-
flavoured sour apples. Put a layer of them in
the bottom of a pie-dish with a little sugar, and
a sprinkling of ground allspice. Place the chops
next, and season -with salt, pepper, and finely-
chopped onio✪ Devonshire Squab Pien. Continue with alternate layers
of apples and meat till all be used up. Make
an ordinary meat crust, line the edges of the
dish, and cover over the top, adding a quarter
of a pint of gravy or water. Bake in a I
moderate oven one hour and a half. Pro-
bable cost, 2s. 2d. Sufficient for six or seven [
13
Devonshire Syllabub.— In the country
where milk is to be had pure and direct from
its source, syllabubs are to be seen on every
table varied with the delicious far-famed
Devonshire junket. The quantity of wine in-
tended to be used for the syllabub is first put
into a large China bowl with sugar to taste.
It ) is then milked on till the bowl is full,
and afterwards when cold, it is covered with
clotted cream. A little grated nutmeg, or
pounded cinnamon (or both may be used) is
sprinkled over the top when sei-ved. A pint of
port and one of sherry✪ Syllabub will make a large and
excellent syllabub.
Devonshire White - Pot.— This is a
very wholesome but old-fashioned preparation
of nulk and flour varied . with the addition of
eggs. The milk and flour are mixed to a batter,
which is then put into an oven, or simply boiled,
and eaten with sugar. A more modem white-
pot is made as follows : — Beat eight eggs, and add
them to one quart of cream, flavour with sugar
and nutmeg, and pour the mixture on some
slices of fine bread. Tie down the dish with a
paper, first placing bits of butter✪ Devonshire White-Pot on the top.
Bake in a moderate oven for an hour or more.
Dombey Pudding.— Grate off the i-ind of
a lemon with a quarter of a pound of loaf sugar,
put it, with half a pint of cream, in an enamelled
saucepan. When hot, stir in six table-spoon^
fuls of bread-crumbs, one of flour, three of
finely-chopped beef suet, and one of marrow.
Stir and boil the mixture for ten minutes.
Throw it out into a basin to cool. Take two
oimces of currants, one of sultanas, and two
ounces of stoned muscatel raisins, mince the
latter with two ounces of candied orange-peel,
and mix all together with four well-beaten eggs,
adding gradually a wine-glassful of orange-
wine, one of rum, and a little nutmeg. Stir
for fifteen minutes ; the pudding should then be
turned into a well-oiled mould, previously de-
corated according to fancy with raisins, cun-ants,
and peel, and either boiled quickly three hours,
or baked in a moderate oven for two hours.✪ Dombey Pudding
Page 468 · 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
Devonshire Junket. — Stir half a teaspoonful of powdered cinnamon with a heaped table-spoonful of pounded sugar. Pour over these a wine-glassful of brandy, and stir until |the sugar is dissolved. Add one pint of quite new milk with a dessert-spoonful of rennet. If the milk cannot be procured fresh from the cow, heat it until it is new-milk warm. Stir it well, and let it remain until it is set, then spread some clotted cream on the top, and strew sifted sugar over. Time, about two hours to set the milk. Probable cost, Is. 6d., exclusive of the brandy. Sufficient for haK a dozen persons.
Devonshire Squab Pie.— Take two
pounds of chops from a neck of mutton. Cut them short, and pare away some of the fat. Peel, core, and slice about two pounds of wellflavoured sour apples. Put a layer of them in the bottom of a pie-dish with a little sugar, and a sprinkling of ground allspice. Place the chops next, and season -with salt, pepper, and finelychopped onion. Continue with alternate layers of apples and meat till all be used up. Make an ordinary meat crust, line the edges of the dish, and cover over the top, adding a quarter of a pint of gravy or water. Bake in a moderate oven one hour and a half. Probable cost, 2s. 2d. Sufficient for six or seven persons.
Devonshire Syllabub.— In the country
where milk is to be had pure and direct from its source, syllabubs are to be seen on every table varied with the delicious far-famed Devonshire junket. The quantity of wine intended to be used for the syllabub is first put into a large China bowl with sugar to taste. It is then milked on till the bowl is full, and afterwards when cold, it is covered with clotted cream. A little grated nutmeg, or pounded cinnamon (or both may be used) is sprinkled over the top when served. A pint of port and one of sherry will make a large and excellent syllabub.
Devonshire White - Pot.— This is a
very wholesome but old-fashioned preparation of milk and flour varied . with the addition of eggs. The milk and flour are mixed to a batter, which is then put into an oven, or simply boiled, and eaten with sugar. A more modem whitepot is made as follows : — Beat eight eggs, and add them to one quart of cream, flavour with sugar and nutmeg, and pour the mixture on some slices of fine bread. Tie down the dish with a paper, first placing bits of butter on the top. Bake in a moderate oven for an hour or more.
Dombey Pudding.— Grate off the i-ind of a lemon with a quarter of a pound of loaf sugar, put it, with half a pint of cream, in an enamelled saucepan. When hot, stir in six table-spoonfuls of bread-crumbs, one of flour, three of finely-chopped beef suet, and one of marrow. Stir and boil the mixture for ten minutes. Throw it out into a basin to cool. Take two oimces of currants, one of sultanas, and two ounces of stoned muscatel raisins, mince the latter with two ounces of candied orange-peel, and mix all together with four well-beaten eggs, adding gradually a wine-glassful of orangewine, one of rum, and a little nutmeg. Stir for fifteen minutes ; the pudding should then be turned into a well-oiled mould, previously decorated according to fancy with raisins, currants, and peel, and either boiled quickly three hours, or baked in a moderate oven for two hours.
Records on this page
Devonshire JunketDevonshire Squab PieSyllabubDevonshire White-PotDombey Pudding