Gelatine Jelly (another way). — Soak. one
ounce of gelat✪ Gauffres, Flemish (another way)ine in half a i>int of cold water
for three-quarters of an hour. Stir it into a pint
of boiling water, remove the scum as it rises, and
when the gelatine is quite dissolved, strain it
through a bag, and it is ready to be sweetened
and flavoured in the same way as calf 's-feet jelly.
In nearly all the recipes where isinglass is
ordered, gelatine may be used, but, though. half
the price, it is neither so nourishing nor so
delicate in flavour. Probable cost, 6d. per
ounce. Sufficient, one ounce of gelatine for a
pint and a half of jelly, or a quart if jjlaced
upon ice.
Gelatine and Isinglass Jelly {s'r Isin-
glass and Gelatine Jelly) .
General's Sauce.^ — Put a tea-spoonful
of cloves into a mortar with half a clove of
garlic, one bay-leaf, a sprig of thyme, the
thinly-peeled rind of half a Seville orange,
three minced shallots, a tea-spoonful of whole
pepper, a blade of mace, and one ounce of salt.
Bruise them thoroughly. Put them into a
stone jar, and j)om over them a cupful of
sherry, two table-spoonfuls of verjuice, two of
lemon-juice, and foiu- of vinega✪ General's Saucer. Cover the
jar closely, and put it into a cool oven, or by
the side of the fire, for five or six hours. Pour
off the liquid gently, strain it, put it into small
bottles, and keep them tightly corked. Suffi-
cient, mix a tea -spoonful in haU a pint of melted
butter or gravy, and taste if more be required.
Probable cost, Is. per pint, exclusive of the
sherry.
Geneva Buns. — Pub two ounces of
butter into a pound of flour, add a pinch of salt,
and set the sponge -with a dessert-spoonful of
good yeast, mixed with half a pint of milk.
Let it stand for nearly an hour, then work it
GEN
( 247)
GEN
into a light dough, adding a well-beaten egg,
mixed with a little lukewarm milk. A
Jittle sugar, a few currants, and some chopped
.candied lemon may be added. Cover the bowl
.which contains the dough with a cloth, and put
it by the side of the fire to rise. In about half
an hour make it up into rolls ; brush these over
with beaten egg, and bake in a good oven for
twenty minutes or more. Probable cost, Id.
• each. Allow one or two for each person.
Geneva Buns (another way). — Rub three
<ounces of butter into two pounds of flour, and
.set the sponge with a table-spoonful of yeast,
.mixed with a pint of new milk ; add a little salt,
.and some saffron water, if liked. Let it rise one
hour. Beat two eggs, and stir in a quarter of
a pint of hot milk; then knead up the dough
with the eggs when milk-warm. Let the dough
stay before the fire half an hour longer, then
make small rolls, brush them with yolk of egg,
and bake them from twenty to thirty minutes.
If a rich bun is desired, add six oxmces of
sugar, three ounces of butter, half a pound of
currants, the grated rind of a lemon, and two
ounces o2 candied orange-peel✪ Geneva Buns. Probable cost.
Id. each. Sufficient for eighteen buns.
Page 586 · 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
Gelatine Jelly (another way). — Soak one ounce of gelatine in half a pint of cold water for three-quarters of an hour. Stir it into a pint of boiling water, remove the scum as it rises, and when the gelatine is quite dissolved, strain it through a bag, and it is ready to be sweetened and flavoured in the same way as calf 's-feet jelly. In nearly all the recipes where isinglass is ordered, gelatine may be used, but, though. half the price, it is neither so nourishing nor so delicate in flavour. Probable cost, 6d. per ounce. Sufficient, one ounce of gelatine for a pint and a half of jelly, or a quart if placed upon ice.
Gelatine and Isinglass Jelly {s'r Isinglass and Gelatine Jelly) .
General's Sauce. — Put a tea-spoonful of cloves into a mortar with half a clove of garlic, one bay-leaf, a sprig of thyme, the thinly-peeled rind of half a Seville orange, three minced shallots, a tea-spoonful of whole pepper, a blade of mace, and one ounce of salt. Bruise them thoroughly. Put them into a stone jar, and pour over them a cupful of sherry, two table-spoonfuls of verjuice, two of lemon-juice, and foiu- of vinegar. Cover the jar closely, and put it into a cool oven, or by the side of the fire, for five or six hours. Pour off the liquid gently, strain it, put it into small bottles, and keep them tightly corked. Sufficient, mix a tea -spoonful in haU a pint of melted butter or gravy, and taste if more be required. Probable cost, Is. per pint, exclusive of the sherry.
Geneva Buns. — Rub two ounces of
butter into a pound of flour, add a pinch of salt, and set the sponge -with a dessert-spoonful of good yeast, mixed with half a pint of milk. Let it stand for nearly an hour, then work it
GEN
( 247)
GEN
into a light dough, adding a well-beaten egg, mixed with a little lukewarm milk. A Jittle sugar, a few currants, and some chopped .candied lemon may be added. Cover the bowl .which contains the dough with a cloth, and put it by the side of the fire to rise. In about half an hour make it up into rolls ; brush these over with beaten egg, and bake in a good oven for twenty minutes or more. Probable cost, Id. • each. Allow one or two for each person.
Geneva Buns (another way). — Rub three <ounces of butter into two pounds of flour, and .set the sponge with a table-spoonful of yeast, .mixed with a pint of new milk ; add a little salt, .and some saffron water, if liked. Let it rise one hour. Beat two eggs, and stir in a quarter of a pint of hot milk; then knead up the dough with the eggs when milk-warm. Let the dough stay before the fire half an hour longer, then make small rolls, brush them with yolk of egg, and bake them from twenty to thirty minutes. If a rich bun is desired, add six oxmces of sugar, three ounces of butter, half a pound of currants, the grated rind of a lemon, and two ounces o2 candied orange-peel. Probable cost. Id. each. Sufficient for eighteen buns.
Records on this page
Geneva BunsGauffres, Flemish (another way)Gelatine JellyGeneral's SauceGeneva Buns