11. If necessary, we can add another gill of milk. (The
mixture should be so stiff that a spoon can stand up in it).
12. We take a pint tin or a dish✪ Suet Pudding, and grease it inside
with a little clarified dripping.
13. We turn the mixture into the tin and put it into a
moderate oven to bake for one hour.
14. After that time we take it out of the oven, and it is
ready for serving.
Lessons on Puddings. — Norfolk Dumplings. 351
NORFOLK DUMPLINGS.
Average cost of "Norfolk Dumplings" (about ten).
INGREDIENTS.
d.
1 lb. of patent flour ^
Water✪ Norfolk Dumplings J 3
3
Time required, about half-an-hour.
Now we will show you how to make Norfolk Dumplings.
1. We put a saucepan of warm water on the fire to
boil.
2. We put one pound of patent flour into a basin.
3. We add to it enough cold water to make it into a
smooth dough ; — it must not be too stiff.
4. We form this dough into round balls about the size of
a large egg.
N.B. — This quantity will make about ten dumplings.
5. When the water in the saucepan is quite boiling, we
put in the dumplings, and let them boil for twenty minutes.
6. After that time we take them out of the saucepan,
and they are then ready for serving.
352 National Training School for Cookery.
JELLIES.
Lesson No. i.
WINE JELLY.
Average cost of " Wine Jelly from Calf's Feet" (about
one quart).
INGREDIENTS.
s. d.
2 calf's feet i 6
3 lemons o 4!
2 eggs o 2
4 oz. of loaf sugar j
1 inch of the stick of cinnamon > o of
4 cloves )
1 wine-glass of sherry o 6
Half a wine-glass of brandy✪ Wine Jelly from Calf's Feet . o 3
2 10^
Time required ; the jelly stock should be made the day before required
for use ; to finish making it, about an hour.
Now we will show you how to make about one quart of
Wine Jelly from Calf's Feet,
1. We take two calf s feet and put them on a board.
2. We chop each foot in four pieces with a chopper.
3. We put these pieces in a basin of clean cold water and
wash them well
4. We take them out of the basin and put them in a
stew-pan with sufficient cold water to cover them.
N.B. — This is to blanch them.
5. We put the stew-pan on the fire to boil.
6. When the water boils we take the stew-pan and
stand it on a piece oi paper on the table.
7. We take the pieces of the feet out of the stew-pan
with a fork and put them in a basin of cold water and wash
them well.
8. We empty the water out of the stew-pan.
9. We wash the stew-pan well.
10. We take the pieces of the feet out of the basin and
put them in the stew-pan with five pints of cold water.
N.B. — This stock will be reduced to about one pint and a half when it is
sufficiently boiled.
Lessons on Making Jellies. — Wine Jelly. 353
11. We put the stew-pan on the fire to boil.
12. We must watch it and skim it often with a skimming
spoon.
13. We must let it boil very gently for jive hours.
14. After that time we strain off the liquor through a
hair sieve into a basin.
15. We must put this basin in a cool place for some
hours, until the stock is perfectly cold and is in a jelly.
16. We now take this basin of jelly stock and skim off all
the fat carefully with a spoon.
17. We take a clean cloth and put it in hot water.
18. We take this damp cloth and dab it over the jelly
stock, so as to remove every particle of grease.
Page 132 · 3 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
11. If necessary, we can add another gill of milk. (The mixture should be so stiff that a spoon can stand up in it).
12. We take a pint tin or a dish, and grease it inside with a little clarified dripping.
13. We turn the mixture into the tin and put it into a moderate oven to bake for one hour.
14. After that time we take it out of the oven, and it is ready for serving.
Lessons on Puddings. — Norfolk Dumplings. 351
NORFOLK DUMPLINGS.
Average cost of "Norfolk Dumplings" (about ten).
d.
1 lb. of patent flour ^
Water J 3
Time required, about half-an-hour.
Now we will show you how to make Norfolk Dumplings.
1. We put a saucepan of warm water on the fire to boil.
2. We put one pound of patent flour into a basin.
3. We add to it enough cold water to make it into a smooth dough ; — it must not be too stiff.
4. We form this dough into round balls about the size of a large egg.
N.B. — This quantity will make about ten dumplings.
5. When the water in the saucepan is quite boiling, we put in the dumplings, and let them boil for twenty minutes.
6. After that time we take them out of the saucepan, and they are then ready for serving.
352 National Training School for Cookery.
Lesson No. i.
WINE JELLY.
Average cost of " Wine Jelly from Calf's Feet" (about one quart).
s. d.
2 calf's feet i 6
3 lemons o 4!
2 eggs o 2
4 oz. of loaf sugar j
1 inch of the stick of cinnamon > o of
4 cloves )
1 wine-glass of sherry o 6
Half a wine-glass of brandy . o 3
2 10^
Time required ; the jelly stock should be made the day before required for use ; to finish making it, about an hour.
Now we will show you how to make about one quart of Wine Jelly from Calf's Feet,
1. We take two calf s feet and put them on a board.
2. We chop each foot in four pieces with a chopper.
3. We put these pieces in a basin of clean cold water and wash them well
4. We take them out of the basin and put them in a stew-pan with sufficient cold water to cover them.
N.B. — This is to blanch them.
5. We put the stew-pan on the fire to boil.
6. When the water boils we take the stew-pan and stand it on a piece oi paper on the table.
7. We take the pieces of the feet out of the stew-pan with a fork and put them in a basin of cold water and wash them well.
8. We empty the water out of the stew-pan.
9. We wash the stew-pan well.
10. We take the pieces of the feet out of the basin and put them in the stew-pan with five pints of cold water.
N.B. — This stock will be reduced to about one pint and a half when it is sufficiently boiled.
Lessons on Making Jellies. — Wine Jelly. 353
11. We put the stew-pan on the fire to boil.
12. We must watch it and skim it often with a skimming spoon.
13. We must let it boil very gently for five hours.
14. After that time we strain off the liquor through a hair sieve into a basin.
15. We must put this basin in a cool place for some hours, until the stock is perfectly cold and is in a jelly.
16. We now take this basin of jelly stock and skim off all the fat carefully with a spoon.
17. We take a clean cloth and put it in hot water.
18. We take this damp cloth and dab it over the jelly stock, so as to remove every particle of grease.
Records on this page
Suet PuddingNorfolk DumplingsWine Jelly from Calf's Feet