Place over the fire a large sauce-pan, two-thirds full of
cold water, and put into it the meat. Bring this quickly
to the boiling-point over a hot fire, and when it boils, skim
thoroughly.
"When the albumen has all been displaced and the scum
all taken off, draw the sauce-pan aside from the blaze, and
allowing fifteen minutes to each pound of meat, and fifteen
minutes over, let the beef boil gently until done.
Meantime the carrots should be well washed and thinly
scraped, and three-quarters of an hour before the meat will
be ready for serving, throw them in to cook with it.
When this is done, mix next, in a large bowl, the suet,
finely chopped, and flour ; add to this the baking-powder
and salt, and knead into a dry dough with the water.
Divide this dough into six or eight pieces, roll each piece
48 MEATS.
into a small ball, and throw them one by one into the
boiling liquor -with the beef twenty minutes before serving.
NOTE.— The dropping in of the balls of dough cools the boiling
liquor, and care should therefore be taken to wait an instant be-
tween the putting in of each one, that the liquid may boil up ;
otherwise the balls will burst, making a very ugly combination.
Beef -suet should be used, unless the dish prepared is designed for
the sick, as it mixes most readily with other materials. For the
sick, mutton-suet should always be used, as it is easier of digestion,
being thinner in the fibre, although more difficult to manipulate.
Boiled Fowl : Egg Sauce.— Two fowls, three ounces of
butter, one and one half ounces of flour, one half pint of
milk, one half pint of cream, two eggs, one salt-spoonful of
salt, one salt-spoonful of pepper✪ Boiled Fowl: Egg Sauce.
After the fowls have been cleaned and singed, the legs
must be chopped off at the first joint and pocketed, which
is done by pressing the bones inward until entirely sheathed
in the skin. Take then a trussmg-needle, threaded from a
ball of twine, put the points of the wings behind the
shoulders, and passing the needle through the under part of
the first wing at the point of the joint, on through the thick
part of the leg at the top, thence straight through the body,
through the other leg and wing at the corresponding point,
draw the thread after, carefully forming a straight line
across the fowl ; then, turning back, put the needle through
the upper part of the wing, through the skin of the neck
and the upper part of the remaining wing, drawing the
thread again after, and tying the two ends of the twine,
which now approach each other, into a secure knot.
Thread the trussing-needle now anew, and putting it
through the fowl at the tail, just over the back -bone, pass it
over one leg, through the skin at the base of the breast, and
over the other leg, bringing the ends of the twine again
together, where they must be tied very tightly.
When both fowls have been trussed, grease two sheets of
kitchen-paper, and tie one over the breast of each fowl.
Have then in readiness a large sauce-pan of boiling water,
BOILED BEEFSTEAK PUDDING. 49
plunge the fowls therein, and allow the water to boil up.
When boiling cover the sauce-pan closely, and drawing it
aside from the blaze of the fire, allow the fowls to simmer
slowly, from an hour to an hour and a quarter, until the
chickens are tender.
Page 38 · 1 recipe record on this page
Presented as published in 1886. 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
Place over the fire a large sauce-pan, two-thirds full of cold water, and put into it the meat. Bring this quickly to the boiling-point over a hot fire, and when it boils, skim thoroughly.
"When the albumen has all been displaced and the scum all taken off, draw the sauce-pan aside from the blaze, and allowing fifteen minutes to each pound of meat, and fifteen minutes over, let the beef boil gently until done.
Meantime the carrots should be well washed and thinly scraped, and three-quarters of an hour before the meat will be ready for serving, throw them in to cook with it.
When this is done, mix next, in a large bowl, the suet, finely chopped, and flour ; add to this the baking-powder and salt, and knead into a dry dough with the water. Divide this dough into six or eight pieces, roll each piece
into a small ball, and throw them one by one into the boiling liquor -with the beef twenty minutes before serving.
NOTE.— The dropping in of the balls of dough cools the boiling liquor, and care should therefore be taken to wait an instant between the putting in of each one, that the liquid may boil up ; otherwise the balls will burst, making a very ugly combination.
Beef -suet should be used, unless the dish prepared is designed for the sick, as it mixes most readily with other materials. For the sick, mutton-suet should always be used, as it is easier of digestion, being thinner in the fibre, although more difficult to manipulate.
Boiled Fowl : Egg Sauce.— Two fowls, three ounces of butter, one and one half ounces of flour, one half pint of milk, one half pint of cream, two eggs, one salt-spoonful of salt, one salt-spoonful of pepper.
After the fowls have been cleaned and singed, the legs must be chopped off at the first joint and pocketed, which is done by pressing the bones inward until entirely sheathed in the skin. Take then a trussmg-needle, threaded from a ball of twine, put the points of the wings behind the shoulders, and passing the needle through the under part of the first wing at the point of the joint, on through the thick part of the leg at the top, thence straight through the body, through the other leg and wing at the corresponding point, draw the thread after, carefully forming a straight line across the fowl ; then, turning back, put the needle through the upper part of the wing, through the skin of the neck and the upper part of the remaining wing, drawing the thread again after, and tying the two ends of the twine, which now approach each other, into a secure knot.
Thread the trussing-needle now anew, and putting it through the fowl at the tail, just over the back -bone, pass it over one leg, through the skin at the base of the breast, and over the other leg, bringing the ends of the twine again together, where they must be tied very tightly.
When both fowls have been trussed, grease two sheets of kitchen-paper, and tie one over the breast of each fowl. Have then in readiness a large sauce-pan of boiling water,
BOILED BEEFSTEAK PUDDING. 49
plunge the fowls therein, and allow the water to boil up. When boiling cover the sauce-pan closely, and drawing it aside from the blaze of the fire, allow the fowls to simmer slowly, from an hour to an hour and a quarter, until the fowls are tender.
Records on this page
Boiled Fowl: Egg Sauce