Mandrang. — Cut a large green cucumber into quarters, peel it and scoop out any seeds there may be in it ; cut it into fine shreds about half an inch long ; put these into a sauce- tureen, and add two table-spoonfuls of chopped onion ; salt and pepper to taste ; add also the juice of a lemon, three or four drops of anchovy sauce, and as much sherry or hock as will moisten the whole. Serve with any kind of roast meat. Time, before using, twenty minutes. Probable cost, exclusive of wine, 8d. or 9d. Mange, Apple {see Apple Mange) . Mangel Wurzel. — ^This is a kind of red beet. According to some authorities, it is a mongrel between red and white beet. Its cul- tivation in Great Britain is gradually extend- ing. In France, Germany, and Switzerland it has long been grown, partly as food for cattle, and partly to be used in distillation and in the extraction of sugar. Mangel Wurzel, Ale from.— In the Quarterly Journal of Agriculture (vol. iii., p. 365) a method is described of making a'''^ from this root. A portion of about ten _ -inds of the root to a gallon will make a good liquor, but with fifteen pounds' weight to the gallon an excellent ale will be produced ; the addition of two pounds weight of treacle to a firkin will be a great improvement. One-third malt and two-thirds mangel wurzel will make capital ale. " One method is first to wash and clean the roots well, take the top off completely, scrape (rather, pare) off the outer rind, slice and boil them till soft and pulpy ; squeeze the liquor from the pulp as much as possible, and then boil it again with about sLx ounces of hops to nine gallons, and work with yeast in the usual way. Thus a cottager, by boding his pot over his winter fire of a night, and using the root as we have described, might seldom be without a refreshing beverage oven the greatest part ot the year, for the roots may be kept in a cool place, in a proper state for use, during most of the winter." Mangel Wurzel Beer.— A pleasant, healthy bitter beer can be made in a very economical method, by using mangel-wurzel instead of malt. The saccharine matter in the mangel-wurzel is fermented with some best hops, and the beverage thus obtained will be found acceptable in families where brewer's beer is considered too costly, or where it is some trouble to get. For the convenience of small families, we have given the proportions for a ten-gallon cask ; but the beer is better when made in larger quantities. Wash the roots clean, and slice them. Boil until they can be broken up easily. To sixty pounds so sliced, add fourteen gallons of water. "When the liquor has been pressed out and the roots are dry, boil together their juice and the water in which they were boiled first, with the addition of a quarter of a pound of hops ; let them boil about an hour and a half, then cool the liquor as quickly as possible to 70 degrees Fahrenheit. Strain it through a thick cloth laid over a sieve ; put it into the vat with about six ounces of yeast, stir it well, cover, and let it stand twenty-four hours ; if the yeast has then well risen skim it off, and barrel the beer, keeping back the thick sediment.

AI-modernized reading of the original text

Mandrang. — Cut a large green cucumber into quarters, peel it and scoop out any seeds there may be in it ; cut it into fine shreds about half an inch long ; put these into a saucetureen, and add two table-spoonfuls of chopped onion ; salt and pepper to taste ; add also the juice of a lemon, three or four drops of anchovy sauce, and as much sherry or hock as will moisten the whole. Serve with any kind of roast meat. Time, before using, twenty minutes. Probable cost, exclusive of wine, 8d. or 9d. Mange, Apple {see Apple Mange) . Mangel Wurzel. — ^This is a kind of red beet. According to some authorities, it is a mongrel between red and white beet. Its cultivation in Great Britain is gradually extending. In France, Germany, and Switzerland it has long been grown, partly as food for cattle, and partly to be used in distillation and in the extraction of sugar. Mangel Wurzel, Ale from.— In the Quarterly Journal of Agriculture (vol. iii., p. 365) a method is described of making ale from this root. A portion of about ten pounds of the root to a gallon will make a good liquor, but with fifteen pounds' weight to the gallon an excellent ale will be produced ; the addition of two pounds weight of treacle to a firkin will be a great improvement. One-third malt and two-thirds mangel wurzel will make capital ale. " One method is first to wash and clean the roots well, take the top off completely, scrape (rather, pare) off the outer rind, slice and boil them till soft and pulpy ; squeeze the liquor from the pulp as much as possible, and then boil it again with about sLx ounces of hops to nine gallons, and work with yeast in the usual way. Thus a cottager, by boding his pot over his winter fire of a night, and using the root as we have described, might seldom be without a refreshing beverage over the greatest part ot the year, for the roots may be kept in a cool place, in a proper state for use, during most of the winter." Mangel Wurzel Beer.— A pleasant, healthy bitter beer can be made in a very economical method, by using mangel-wurzel instead of malt. The saccharine matter in the mangel-wurzel is fermented with some best hops, and the beverage thus obtained will be found acceptable in families where brewer's beer is considered too costly, or where it is some trouble to get. For the convenience of small families, we have given the proportions for a ten-gallon cask ; but the beer is better when made in larger quantities. Wash the roots clean, and slice them. Boil until they can be broken up easily. To sixty pounds so sliced, add fourteen gallons of water. "When the liquor has been pressed out and the roots are dry, boil together their juice and the water in which they were boiled first, with the addition of a quarter of a pound of hops ; let them boil about an hour and a half, then cool the liquor as quickly as possible to 70 degrees Fahrenheit. Strain it through a thick cloth laid over a sieve ; put it into the vat with about six ounces of yeast, stir it well, cover, and let it stand twenty-four hours ; if the yeast has then well risen skim it off, and barrel the beer, keeping back the thick sediment.

Cassell's dictionary of cookery