Syrrop of Snailes. — Putt house snailes in a baskett, put
fennell in the bottom, middle, and top of them, cover them
very close; lett them stand twenty-four hours, wipe them
very cleane with a coarse cloath, prick them with a bodkin,
and stop their mouths with Lisbon sugar, put them in a
sieve with their mouths downwards, and sprinkle a little
rosewater all over them. Let them stand till the sugar is
dissolved and the syrrop drops clear in a dish ; take it off
for present use without boyleing. For to keep, putt it on
the fire, lett it just boyl, scum it very clean, take if off the
fire, and keep it till the next day, then bottle it.
VEGETABLES, FRUIT, ETC., ETC.
Tomato Soup. — i pint tin of tomatoes, or 4 large raw
ones cut up fine, add i quart of boiling water, and let
them boil a quarter of an hour ; then add i teaspoonful of
carbonate of soda, when it will foam immediately; add
i pint of sweet milk, with salt and pepper, and about i oz. of
butter ; when this boils, add a few plain biscuits rolled fine.
An enamelled sauce-pan must be used.
RECIPES, OLD AND NEW 289
Scotch Kail or Greens, as eaten in Scotland, are first
boiled in slightly salted water; when they are tender
the .water is drained away, and the kail left in the pot ;
this is mashed with a potato masher; a good sprinkling
of pepper is put in, and then half a cupful of good cream
is added and the whole stirred well, allowed to heat up
over the fire, and served hot with some crisp oatcakes, and
a delicious dish it is.
To Dress Kohl-Rabi (Dutch recipe).— Cut off the green
leaves and boil till quite tender, chop up and rub through a
sieve; add a little butter, and put back into the stewing-pan,
which allow to stand on the side of the stove to keep hot;
then slice the kohl-rabi, boil it, and add a little butter, put it
into a dish, the white in the centre, and the green round it.
Fricassee of Parsnips. — Boil in milk till they are soft, then
cut them lengthways into pieces 2 or 3 inches long, and
simmer in a white sauce, made of 2 spoonfuls of broth, a
little mace, J cupful of cream, a bit of butter, and some
flour, pepper, and salt.
Mushroom Powder (old recipe). — Take i peck of good
mushrooms, wash them very clean, and rub them with a
flanel cloath ; then put them into a stew-pan, with i hand-
full of salt, 2 or 3 onions, and \ oz. of cloves, J oz. of whole
pepper, 2 nutmegs cut, \ oz. of mace, a sprigg of rosemary,
7 or 8 bay leaves, 3 oz. of fresh butter ; let all these stew
together till the liquor be dried up, then put them into a
broad pan, and set them in the oven after household bread,
which done three or four times will dry them enough to
rub them to powder or to pound them ; keep in a bottle
close stopt. Broad mushrooms is best, but scrape out the
inside or red.
T
290 OUR VIANDS
To Dress Artichokes (French fashion). — Boil them till
tender, then put them in a dish, cover with white sauce,
adding a thick layer of Parmesan cheese ; brown lightly in
the oven, or with a salamander, and serve.
Our viands
1893Page 146
Presented as published in 1893. 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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Syrrop of Snailes. — Putt house snailes in a baskett, put
fennell in the bottom, middle, and top of them, cover them
very close; lett them stand twenty-four hours, wipe them
very cleane with a coarse cloath, prick them with a bodkin,
and stop their mouths with Lisbon sugar, put them in a
sieve with their mouths downwards, and sprinkle a little
rosewater all over them. Let them stand till the sugar is
dissolved and the syrrop drops clear in a dish ; take it off
for present use without boyleing. For to keep, putt it on
the fire, lett it just boyl, scum it very clean, take if off the
fire, and keep it till the next day, then bottle it.
VEGETABLES, FRUIT, ETC., ETC.
Tomato Soup. — i pint tin of tomatoes, or 4 large raw
ones cut up fine, add i quart of boiling water, and let
them boil a quarter of an hour ; then add i teaspoonful of
carbonate of soda, when it will foam immediately; add
i pint of sweet milk, with salt and pepper, and about i oz. of
butter ; when this boils, add a few plain biscuits rolled fine.
An enamelled sauce-pan must be used.
RECIPES, OLD AND NEW 289
Scotch Kail or Greens, as eaten in Scotland, are first
boiled in slightly salted water; when they are tender
the .water is drained away, and the kail left in the pot ;
this is mashed with a potato masher; a good sprinkling
of pepper is put in, and then half a cupful of good cream
is added and the whole stirred well, allowed to heat up
over the fire, and served hot with some crisp oatcakes, and
a delicious dish it is.
To Dress Kohl-Rabi (Dutch recipe).— Cut off the green
leaves and boil till quite tender, chop up and rub through a
sieve; add a little butter, and put back into the stewing-pan,
which allow to stand on the side of the stove to keep hot;
then slice the kohl-rabi, boil it, and add a little butter, put it
into a dish, the white in the centre, and the green round it.
Fricassee of Parsnips. — Boil in milk till they are soft, then
cut them lengthways into pieces 2 or 3 inches long, and
simmer in a white sauce, made of 2 spoonfuls of broth, a
little mace, J cupful of cream, a bit of butter, and some
flour, pepper, and salt.
Mushroom Powder (old recipe). — Take i peck of good
mushrooms, wash them very clean, and rub them with a
flanel cloath ; then put them into a stew-pan, with i hand-
full of salt, 2 or 3 onions, and \ oz. of cloves, J oz. of whole
pepper, 2 nutmegs cut, \ oz. of mace, a sprigg of rosemary,
7 or 8 bay leaves, 3 oz. of fresh butter ; let all these stew
together till the liquor be dried up, then put them into a
broad pan, and set them in the oven after household bread,
which done three or four times will dry them enough to
rub them to powder or to pound them ; keep in a bottle
close stopt. Broad mushrooms is best, but scrape out the
inside or red.
T
290 OUR VIANDS
To Dress Artichokes (French fashion). — Boil them till
tender, then put them in a dish, cover with white sauce,
adding a thick layer of Parmesan cheese ; brown lightly in
the oven, or with a salamander, and serve.