Gateau of Hare. — Take the remains of
cold hare. Scrape all the meat from the skin
and sinews, and pound it in a mortar, with the
liver of the hare, a piece of calf's Uver (pre-
viously boiled), a slice of lean ham, and a small
piece of buttex. When well pounded, mix with
it half its bulk in crumb of bread, which has
been soaked in a little cold stock or hare soup,
and a table-spoonful of brandy. Add well-
beaten eggs till the mixture is of the consist-
ence of a firm batter, pour it into a weU-buttered
mould, place two or three slices of fat bacon on
the top, tie the whole in a floured cloth, and
boil gently for an hour or more, being careful
that the water is not sufficiently high in the
saucepan to enter the mould. Turn out the
gateau, and poiu- a sauce round it made of good
hare stock✪ Gateau of Hare, highly-seasoned and flavom-ed with
port wine and red currant jelly. The gateau
may be baked if preferred. Probable cost, &c.,
according to the size.
Gateau of Mixed Fruits.— Put one
pound of codlings, pared and cored, into a
saucepan, vnth a little water to prevent biu-ning.
Boil until the apples are reduced to pulp, then
add their weight in sugar, and boU half an horn-
longer. Pour in haK a pint of red currant
juice, and half a pint of raspberry, or any other
fruit juice that may be Hked and at hand. A
little isinglass or gelatine✪ Gateau of Mixed Fruits may be added, to
assist in sti&ening. Pour the gateau into a
damped mould, and serve in a glass dish with
custard. Time, nearly one hour. Probable cost,
lOd. Sufficient for a jiint mould.
Gateau of Mixed Fruits (another way).
— Take a cupful of two or thi-ee different kinds of
unsweetened fruit iuice. Put them into a saue©-
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pan with a pound of sugar to every pint and a half
of juice, a iittle apple jelly, the juice of a lemon,
and a quarter of a pound of ground rice✪ Gateau of Mixed Fruits (another way). Place
the pan on the fire, and stir constantly until the
mixture thickens ; then pour it into an oiled
mould, and, when it is cold, turn it out on a
glass dish, and serve with a little cream or
custard. If the fruit juice is already sweetened,
less sugar will, of course, he required. Time,
half an hour. Prohahle cost. Is. 4d. per quart.
Sufficient for a good-sized mould.
Gauffres (an easy way to make). —
Clarify a quarter of a pound of fresh butter,
and mix it with a pound of sifted loaf sugar,
one pound of best flour, eight eggs well beaten,
two table-spoonfuls of brandy, a tiny pinch of
.salt, a stick of pounded vaniUa, and one or two
grates of nutmeg✪ Gauffres (an easy way to make). Drop the mixture on weU-
buttered baking-tins, in rounds the size of the
top of a wine-glass, and, as soon as they are
baked, curl them round a reed. Let them dry
in a cool oven or before the tire, and shake a
iittle sifted sugar over them before serving. A
iittle good jam may be spread lightly on them,
or they may be fiUed with whipped cream.
Time, a few minutes to bake. Probable cost,
2s. 4d., exclusive of the brandy. Sufficient, a
few may be put round a mould of jeUy or
blancmange.
Page 584 · 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
Gateau of Hare. — Take the remains of cold hare. Scrape all the meat from the skin and sinews, and pound it in a mortar, with the liver of the hare, a piece of calf's Uver (previously boiled), a slice of lean ham, and a smala piece of butter. When well pounded, mix with it half its bulk in crumb of bread, which has been soaked in a little cold stock or hare soup, and a table-spoonful of brandy. Add wellbeaten eggs till the mixture is of the consistence of a firm batter, pour it into a well-buttered mould, place two or three slices of fat bacon on the top, tie the whole in a floured cloth, and boil gently for an hour or more, being careful that the water is not sufficiently high in the saucepan to enter the mould. Turn out the gateau, and pour a sauce round it made of good hare stock, highly-seasoned and flavoured with port wine and red currant jelly. The gateau may be baked if preferred. Probable cost, &c., according to the size.
Gateau of Mixed Fruits.— Put one
pound of codlings, pared and cored, into a saucepan, with a little water to prevent burning. Boil until the apples are reduced to pulp, then add their weight in sugar, and boil half an hour longer. Pour in haK a pint of red currant juice, and half a pint of raspberry, or any other fruit juice that may be Hked and at hand. A little isinglass or gelatine may be added, to assist in stiffening. Pour the gateau into a damped mould, and serve in a glass dish with custard. Time, nearly one hour. Probable cost, lOd. Sufficient for a jiint mould.
Gateau of Mixed Fruits (another way). — Take a cupful of two or thi-ee different kinds of unsweetened fruit juice. Put them into a sauce-
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pan with a pound of sugar to every pint and a half of juice, a little apple jelly, the juice of a lemon, and a quarter of a pound of ground rice. Place the pan on the fire, and stir constantly until the mixture thickens ; then pour it into an oiled mould, and, when it is cold, turn it out on a glass dish, and serve with a little cream or custard. If the fruit juice is already sweetened, less sugar will, of course, he required. Time, half an hour. Prohahle cost. Is. 4d. per quart. Sufficient for a good-sized mould.
Gauffres (an easy way to make). — Clarify a quarter of a pound of fresh butter, and mix it with a pound of sifted loaf sugar, one pound of best flour, eight eggs well beaten, two table-spoonfuls of brandy, a tiny pinch of .salt, a stick of pounded vanilla, and one or two grates of nutmeg. Drop the mixture on well-buttered baking-tins, in rounds the size of the top of a wine-glass, and, as soon as they are baked, curl them round a reed. Let them dry in a cool oven or before the tire, and shake a little sifted sugar over them before serving. A iittle good jam may be spread lightly on them, or they may be filled with whipped cream. Time, a few minutes to bake. Probable cost, 2s. 4d., exclusive of the brandy. Sufficient, a few may be put round a mould of jeUy or blancmange.
Records on this page
Gateau of HareGateau of Mixed FruitsGateau of Mixed Fruits (another way)Gauffres (an easy way to make)