6, — Mix together in a bowl two ounces of chopped
candied peel, four ounces of suet
Sir Watkin's pud- finely minced, four ounces fine white
crumbs, one table-spoonful of flour✪ Kidney Soup,
three ounces of sugar, two ounces of apricot jam, a liqueur-
glass of cura9oa, one dessert-spoonful of milk, and four
fresh eggs. — When thoroughly mixed, put the ingredients
into a buttered mould, and steam for three hours.
Apricot sauce should accompany the pudding, made as
follows : — Put half a pot of apricot jam into a sauce-pan
with half a pint of water, and a glass of brown sherry or
Madeira; boil together, stirring well, then strain, and
serve.
Maccaroni au gratin.
Many fail to hit off this homely dish as nicely as they
could wish. The following is a simple recipe : —
Take two ounces of maccaroni, throw it into boiling
water, with a salt-spoonful of salt, and a pinch of pepper,
boil, and as soon as tender, drain it well ; put into a sauce-
pan one ounce of butter, mix it well with one table-spoon-
ful of flour, moisten with four table-spoonfuls of gravy
(saved from the soup gravy), and a coffee-cupful of cream,
or milk enriched with the yolk of an egg ; add two ounces
of grated cheese, one table-spoonful of mustard, salt and
pepper to taste : place the maccaroni in a shallow well
buttered pie-dish, by degrees pouring your mixture, made
49
462 MENU FOR A LITTLE HOME DINNER.
as above, amongst it ; dust a thick layer of grated cheese
over the surface, and as soon as it browns nicely in the
oven, send it to table. Maccaroni au gratin✪ Maccaroni au Gratin should be
quite moist, and thoroughly impregnated with the flavoui'
of cheese : the presence of mustard should also be per-
ceptible.
Chaud-froid de filets de foie gras-
This is a very nice cold entree. Open a tin of /o/e gras,
and slice it very carefully in slices about half an inch
thick ; out of these slices trim some nicely shaped fillets,
Cashraeer shawl patterns, or ovals. Put them on a flat
dish, and mask them with chicken chaud-froid glaze.
When the glaze has set, trim each fillet neatly, and set
them in a circle with their masked sides outwards upon a
socle of ground rice which should be spread with butter
for them to adhere to it. Points d'asperges, flageolets, or a
macedoine, moistened with pure cream✪ Chaud-froid de Filets de Foie Gras, should fill the
centre of the circle. Serve very cold.
:vrE3i^xj i\ro„ :2^:^ii-\r.
For a little home dinner.
Consomme de laitue.
Pomfret a la Normande.
Piece de boeuf en aspic.
Courge-a-la-moelle au gratin.
Pain de groseilles.
Eromage, hors d'oeuvres.
Dessert, ✪ Consomme de Laitue
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Presented as published in 1885. 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
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6, — Mix together in a bowl two ounces of chopped
candied peel, four ounces of suet
Sir Watkin's pud- finely minced, four ounces fine white
crumbs, one table-spoonful of flour,
three ounces of sugar, two ounces of apricot jam, a liqueur-
glass of cura9oa, one dessert-spoonful of milk, and four
fresh eggs. — When thoroughly mixed, put the ingredients
into a buttered mould, and steam for three hours.
Apricot sauce should accompany the pudding, made as
follows : — Put half a pot of apricot jam into a sauce-pan
with half a pint of water, and a glass of brown sherry or
Madeira; boil together, stirring well, then strain, and
serve.
Maccaroni au gratin.
Many fail to hit off this homely dish as nicely as they
could wish. The following is a simple recipe : —
Take two ounces of maccaroni, throw it into boiling
water, with a salt-spoonful of salt, and a pinch of pepper,
boil, and as soon as tender, drain it well ; put into a sauce-
pan one ounce of butter, mix it well with one table-spoon-
ful of flour, moisten with four table-spoonfuls of gravy
(saved from the soup gravy), and a coffee-cupful of cream,
or milk enriched with the yolk of an egg ; add two ounces
of grated cheese, one table-spoonful of mustard, salt and
pepper to taste : place the maccaroni in a shallow well
buttered pie-dish, by degrees pouring your mixture, made
49
462 MENU FOR A LITTLE HOME DINNER.
as above, amongst it ; dust a thick layer of grated cheese
over the surface, and as soon as it browns nicely in the
oven, send it to table. Maccaroni au gratin should be
quite moist, and thoroughly impregnated with the flavoui'
of cheese : the presence of mustard should also be per-
ceptible.
Chaud-froid de filets de foie gras-
This is a very nice cold entree. Open a tin of /o/e gras,
and slice it very carefully in slices about half an inch
thick ; out of these slices trim some nicely shaped fillets,
Cashraeer shawl patterns, or ovals. Put them on a flat
dish, and mask them with chicken chaud-froid glaze.
When the glaze has set, trim each fillet neatly, and set
them in a circle with their masked sides outwards upon a
socle of ground rice which should be spread with butter
for them to adhere to it. Points d'asperges, flageolets, or a
macedoine, moistened with pure cream, should fill the
centre of the circle. Serve very cold.
:vrE3i^xj i\ro„ :2^:^ii-\r.
For a little home dinner.
Consomme de laitue.
Pomfret a la Normande.
Piece de boeuf en aspic.
Courge-a-la-moelle au gratin.
Pain de groseilles.
Eromage, hors d'oeuvres.
Dessert,