Yorkshire pudding is made the same way, but cooked differently. Remove your roast
when nearly done from the oven; pour the gravy from the dripping tin into a saucepan,
and pour the batter in the pan; set in your meat stand, and place the meat so it will drip
on the pudding✪ Yorkshire Pudding; twenty minutes ought to cook it. Must have a good hot oven.
BOILED INDIAN DUMPLING.
Three cups meal scalded with one quart milk; three eggs; salt✪ Boiled Indian Dumpling; boil in a cloth ;y;;e
hour. Good with roasts.
NORFOLK DUMPLINGS.
Norfolk dumplings are made in this way: One quart of milk; four eggs well beat.;'.:;
sifted flour, enough to make rather a thick batter, and salt✪ Norfolk Dumplings. Dip the pudding cloth hi
boiling water, and spread it over a large bowl; dust the hot cloth with flour, and pour the
batter in; tie securely, and plunge into a pot of boiling water; boil one and one-fourth
hours; dish it up after everything else is ready, and eat with the meat. In some parts of
England this pudding is served first with the meat gravy, before the joint is brought to
the table. However, it is good no matter when you serve it. But in cooking all boiled
puddings, observe this rule: Keep it well covered with water, and never allow it to get off
the boil.
BOILED RICE.
Rice, too, is excellent for the children, prepared this way: Tie the rice in a strong cloth
loosely, and boil in salted water one and one-half hours✪ Boiled Rice; when cooked, it will be firm
enough to cut with a knife. To be eaten with the meat.
VEAL. 115
SWEETBREADS.
Tell me where is fancy bred,
Or in the heart or in the head ?
MERCHANT OF VENICE.
" Sweetbreads are found in calves and lambs near the throat or the heart. All the tough skin should be
carefully pulled off, and the sweetbreads should be allowed to lie in cold water for ten minutes. They should
afterwards be boiled twenty minutes no matter what the subsequent mode of cooking is to be. This makes
them whiter, thicker and firmer.
TO LARD AND BAKE SWEETBREADS.
Through each draw four pieces of pork about the size of a match. Let the sweetbreads
lie in cold water five or more minutes and boil them twenty minutes, after which spread
them with butter, dredge them with pepper✪ To Lard and Bake Sweetbreads, salt and flour, and bake twenty minutes in a
quick oven.
BROILED SWEETBREADS.
Split the sweetbreads," season with pepper and salt, rub with butter and sprinkle with
flour✪ Broiled Sweetbreads. Broil over a quick fire twenty minutes.
HOW TO CLEAN TRIPE.
The tripe marketed in cities is already cleaned and boiled, and only needs to be scalded
with boiling water and scraped with the back of a knife before finally dressing it for the
table. But in the country it may sometimes be necessary for the housewife to understand
the entire process of preparing it for cooking. Tripe consists of the walls and fatty por-
tions of the stomachs of calves and cows, carefully cleansed and partly cooked by boiling.
It is cleaned both with lime-water and with lye made from wood ashes. When lime is
used it should be mixed with sufficient cold water to make it entirely liquid. After the
stomach is emptied it should be sewed up so that no lime can penetrate it, and allowed to
remain in the lime-water for half an hour before scraping it. The lime must be washed off}
or it will burn the hands.
Page 103 · 8 recipe records on this page
Presented as published in 1891. 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
Yorkshire pudding is made the same way, but cooked differently. Remove your roast when nearly done from the oven; pour the gravy from the dripping tin into a saucepan, and pour the batter in the pan; set in your meat stand, and place the meat so it will drip on the pudding; twenty minutes ought to cook it. Must have a good hot oven.
BOILED INDIAN DUMPLING.
Three cups meal scalded with one quart milk; three eggs; salt; boil in a cloth one and one-half hours. Good with roasts.
NORFOLK DUMPLINGS.
Norfolk dumplings are made in this way: One quart of milk; four eggs well beaten; sifted flour, enough to make rather a thick batter, and salt. Dip the pudding cloth in boiling water, and spread it over a large bowl; dust the hot cloth with flour, and pour the batter in; tie securely, and plunge into a pot of boiling water; boil one and one-fourth hours; dish it up after everything else is ready, and eat with the meat. In some parts of England this pudding is served first with the meat gravy, before the joint is brought to the table. However, it is good no matter when you serve it. But in cooking all boiled puddings, observe this rule: Keep it well covered with water, and never allow it to get off the boil.
BOILED RICE.
Rice, too, is excellent for the children, prepared this way: Tie the rice in a strong cloth loosely, and boil in salted water one and one-half hours; when cooked, it will be firm enough to cut with a knife. To be eaten with the meat.
VEAL. 115
SWEETBREADS.
Tell me where is fancy bred, Or in the heart or in the head ?
MERCHANT OF VENICE.
" Sweetbreads are found in calves and lambs near the throat or the heart. All the tough skin should be carefully pulled off, and the sweetbreads should be allowed to lie in cold water for ten minutes. They should afterwards be boiled twenty minutes no matter what the subsequent mode of cooking is to be. This makes them whiter, thicker and firmer.
TO LARD AND BAKE SWEETBREADS.
Through each draw four pieces of pork about the size of a match. Let the sweetbreads lie in cold water five or more minutes and boil them twenty minutes, after which spread them with butter, dredge them with pepper, salt and flour, and bake twenty minutes in a quick oven.
BROILED SWEETBREADS.
Split the sweetbreads," season with pepper and salt, rub with butter and sprinkle with flour. Broil over a quick fire twenty minutes.
HOW TO CLEAN TRIPE.
The tripe marketed in cities is already cleaned and boiled, and only needs to be scalded with boiling water and scraped with the back of a knife before finally dressing it for the table. But in the country it may sometimes be necessary for the housewife to understand the entire process of preparing it for cooking. Tripe consists of the walls and fatty portions of the stomachs of calves and cows, carefully cleansed and partly cooked by boiling. It is cleaned both with lime-water and with lye made from wood ashes. When lime is used it should be mixed with sufficient cold water to make it entirely liquid. After the stomach is emptied it should be sewed up so that no lime can penetrate it, and allowed to remain in the lime-water for half an hour before scraping it. The lime must be washed off} or it will burn the hands.
Records on this page
Veal PieBroiled SweetbreadsYorkshire PuddingBoiled Indian DumplingNorfolk DumplingsBoiled RiceTo Lard and Bake SweetbreadsBroiled Sweetbreads