Cassell's dictionary of cookery

Guernsey Cake. — Rub six ounces of butter to a cream, and work into it four ounces of flour and two ounces of ground rice ; add a pinch of salt, a quarter of a pound of finelysifted loaf sugar, an ounce of candied lemon, finely minced, two ounces of dried cherries, and one ounce of angelica, chopped small. When those ingredients are thoroughly blended, add the yolks of four eggs, well beaten, four drops of almond essence, and a table-spoonful of brandy. Line a cake-tin with oiled paper, and when everything is prepared, add the whites of two eggs, whisked to a firm froth. Beat all together for fully ten minutes, pour into the mould, and bake in a quick oven. Time to bake, three-quarters of an hour. Probable cost. Is. 3d., exclusive of the brandy. Sufficient for a two-pound tin. Guernsey Pudding.— Boil three ounces of rice in a pint of new milk, with an inch of cinnamon, the thin rind of a lemon, and three cloves, till it can be beaten to a pulp. Sweeten it, take out the spices and lemon-rind, and mix with it some apple marmalade, made by boding six large apples, peeled and quartered, with four table- spoonfuls of sherry. When cool, mix the apples with the rice, sweeten according to taste, and add the whites of five eggs, whisked to a finn froth. Beat altogether for ten minutes, pour the mixture into a buttered pie-dish, and bake for an hour and a quarter. Make a pint of custard with the yolks of the eggs, and send it to table cold with the pudding. Probable cost, Is. 3d., exclusive of the wine. Sufficient for half a dozen persons. Guinea-fowl, The.— The flesh of the guinea-fowl is excellent, being both savoury GUINEA FOWL. and digestible ; and, as it is in season when game is out — namely, from February to June — it forms a convenient substitute. When well kept, it is not unlike the pheasant in taste and appearance. Guinea-fowl Soup. — Take the remains of a cold roasted guinea-fowl. Pick off all the meat, and put the bones, skin, trimmings, and forcemeat into a saucepan, with two quarts of stock, a slice of undressed lean ham, an onion, and haK a drachm of bruised celery-seed, tied in muslin, or the outer sticks of celery, preserved for flavouring. Simmer gently for two hours. Pound the meat in a mortar, with a tea-spoonful of salt and half a tea-spoonful of pepper, and the eighth of a nutmeg, grated. Strain the soup, and return it to the saucepan. Add the pounded meat, and a heaped table-spoonful of ground rice, mixed smoothly with a little cold water. Boil twenty minutes longer, and serve with toasted sippets sent to table with the soup. Probable cost, 4s., exclusive of the stock and meat. Sufficient for four or five persons. Guinea-fowl, To Roast.— When the guinea-fowl is larded, it should be trussed like a pheasant, otherwise it should be trussed like a young turkey, with the head left on. FiU it with a good forcemeat, put it down to a clear fire, and baste it constantly, or the flesh will be dry. A few minutes before it is taken up, dredge a little flour over, and froth it nicely. Send brown gravy and bread-sauce to table with the bird. Time, an hour, or o. little more. Sufficient for four or five persons. GUR (287) HAD Giirnet, or Gurnard, Baked.— The gurnard is a nicely-flavoured fish, with, liiiii