Cassell's dictionary of cookery

Warwickshire Pudding). — Beat three ounces of fresh butter to a cream, work in with it three ounces of pounded and sifted sugar, three ounces of fine flour, half an ounce of candied lemon-peel, finely minced, and the grated rind of half a lemon. Stir those ingredients brisklytogether, and add a table-spoonful of thick cream, three eggs, well beaten, and a tablespoonful of brandy. Beat all together for ten minutes, pour the mixture into well-buttered cups, and bake in a good oven. Soak the rind of a lemon in half a pint of water, with two table-spoonfuls of sugar, until the flavour is extracted. Let the water boil, and, when cool, add a table-spoonful of brandy, the juice of the lemon, and a few drops of cochineal. Turn the puddings out, pour the sauce round them, sift a little sugar over, and serve immediately. Time, twenty minutes to bake. Sufficient for four persons. Probable cost, lOd., exclusive of the brandy. spoonfuls of strained lemon-juice over four table-spoonfuls of pounded and sifted loaf sugar, mix them well together with a wooden spoon, and add twelve wine-glassfuls of cold water. When the sugar is thoroughly dissolved, add haH a tumblerful of riun, and serve at once. Time, half an hour to prepare. Probable cost, 4d. exclusive of the rum. Sufficient for two or three persons. Harrogate Sauce.— Mince the rind of half a lemon and a shallot very finely, and pour over them a table-spoonful of lemon-juice and a table-spoonful of mushroom or walnut ketchup, add half a tea-spoonful of powdered mace and three grains of cayenne, and let them infuse for half an hour. Mix a table-spo*nful of boiling water with the gravy which comea from the fowl, put it into a saucepan with the other ingredients, and simmer for ton minutes. Add a wine-glassful of claret, strain, and serve in a tureen. Probable cost, 3d., exclusira of the wine. Sufficient for three or four persons. Harslet, Pig's.— Wash the heart, lights, liver, and sweetbread in lukewarm water, and boil them gently for half an hour. Take them out, drain them, cut them into neat slices, season with a little pepper and salt, and dredge some flour over them. Fry them in a little hot dripping or lard, and with them haK a pound of streaky bacon, also sliced. Garnish with fried parsley. IMix a tea-spoonful of made mustard with half a tea-spoonful of salt and a quarter of a tea-spoonful of pepper. Stir this into three table-spoonfuls of boiling gravy, add three table-spoonfuls of claret, and serve the sauce in a tureen. If preferred, the harslet may be stewed with half a pint of gravy and a sliced onion. Time, ten minutes to fry the meat. Probable cost, 8d. or lOd. Sufficient for three or four persons. Hartshorn Jelly. — Boil half a pound of hartshorn shavings in four pints of water for HAR ( 309 ) HAS three hours. Strain through a jelly-bag and boil it again for half an hour with the thin rind of two lemons and one orange. When cool, add the juice, half a pound of sugar, a wineglassful of brandy, and the beaten whites and crushed shells of six eggs. Boil the jelly again for a few minutes without stirring, and strain it until it is quite clear. Eight ounces of isinglass may be dissolved in it if it does not seem likely to stiffen. The above quantities are sufficient for nearly three pints of jelly.