Soak the beans overnight in water. The
following morning drain them, and put them
in a saucepan with the water and salt ; boil
five or six hours, or until quite soft ; pass
them through a hair sieve into a basin, and
add the butter, mace, and pepper. Mix the
butter with the bean-mash whilst it is warm,
and then pot it down tightly in a glass pot
* The happy tailor quits his goose
To riot on his beans,*
O. W. Holmes.
io8
SAVOURIES.
* My spice-box^ gentlemen^
And put in some of this, the matter's ended^
Beaumont and Fletcher.
for table, or in a shallow dish. If wanted
for table, some clarified butter should be run
over the top of it. Put it in a cold place
for twelve hours, when it will be ready for
use.
SavotttB Xentfte^
Half a pint of French (green) lentils, one
quart of water, one ounce of butter, half a
teaspoonful of salt, pepper if liked.
Simmer the lentils for two hours in the
salt and water ; drain, and return them to the
saucepan with the butter. Simmer them for
five minutes, shaking the pan frequently that
the butter may be equally distributed. Serve
hot.
*His morning meal was done^ but still
The table stood before him, charged ivithfood —
A side of roasted sheep, and cakes of bread.
And dark green melons,^ — Matihew Arnold.
109
SAVOURIES.
*Ifs poor eating where the flavour o^ the meat lies T the cruets*
George Eliot.
Sapouri? Spfnacb.
One teacupful, or half a pound in weight,
of boiled spinach passed through a sieve,
two ounces of butter, two ounces of grated
Cheshire or American cheese, one ounce of
Parmesan, pepper and salt to taste, a small
pinch of bicarbonate of potash✪ Savory Spinach.
Melt the butter in a saucepan ; add the
spinach, cheese, pepper and salt ; boil for five
minutes, or until the cheese is dissolved,
stirring all the time. Have ready on a dish
some thin toast, buttered and cut in squares.
Immediately before serving on the toast, and
whilst the spinach is at boiling-heat, sprinkle
the potash amongst it ; spread thickly on the
toast, and serve as hot as possible.
* **77umks, father^ for thy bounteous farey*
The youthful couple say ;
Then freely ate, and made good cheer.
And talked their cares away.^ — * Percy Reliques/
IIO
* And now the sweets and puddings are come^ of which I can give
you a list if you like,'' — Thackeray.
Stoict^i^*
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*-/4// kinds of dainties, and delicates siveete
Were brought for the banquet , as it was most meete,*
* Percy Reliques.'
Ill
SWEETS.
^Look to your roast and bak'd meats handsofnely.
And what new kickshaws and delicate-made things*
Beaumoni and Fletcher.
SWCCt0*
arrowroot (]:ttp:::iptt&&tna6»
OUR ounces of butter, three
ounces of powdered sugar, two
ounces of arrowroot, two ounces
of flour, two eggs.
Beat the butter to a cream, add the in-
gredients in the following order: sugar, eggs —
one at a time — arrowroot, flour; beat together
for at least ten minutes. Put the mixture
* There were such various and suggestive scents, as of plumcakes in
the oven, and jellies in the hot state, mingled with the aroma of
gravy, that it was impossible to feel altogether gloomy : there was hope
in the air» — G. Eliot.
113
Page 25 · 3 recipe records on this page
Presented as published in 1889. 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
Soak the beans overnight in water. The following morning drain them, and put them in a saucepan with the water and salt ; boil five or six hours, or until quite soft ; pass them through a hair sieve into a basin, and add the butter, mace, and pepper. Mix the butter with the bean-mash whilst it is warm, and then pot it down tightly in a glass pot
* The happy tailor quits his goose To riot on his beans,*
O. W. Holmes.
io8
* My spice-box^ gentlemen^ And put in some of this, the matter's ended^
Beaumont and Fletcher.
for table, or in a shallow dish. If wanted for table, some clarified butter should be run over the top of it. Put it in a cold place for twelve hours, when it will be ready for use.
SavotttB Xentfte^
Half a pint of French (green) lentils, one quart of water, one ounce of butter, half a teaspoonful of salt, pepper if liked.
Simmer the lentils for two hours in the salt and water ; drain, and return them to the saucepan with the butter. Simmer them for five minutes, shaking the pan frequently that the butter may be equally distributed. Serve hot.
*His morning meal was done^ but still The table stood before him, charged ivithfood — A side of roasted sheep, and cakes of bread. And dark green melons,^ — Matihew Arnold.
*Ifs poor eating where the flavour o^ the meat lies T the cruets*
George Eliot.
Savoury Spinach.
One teacupful, or half a pound in weight, of boiled spinach passed through a sieve, two ounces of butter, two ounces of grated Cheshire or American cheese, one ounce of Parmesan, pepper and salt to taste, a small pinch of bicarbonate of potash.
Melt the butter in a saucepan ; add the spinach, cheese, pepper and salt ; boil for five minutes, or until the cheese is dissolved, stirring all the time. Have ready on a dish some thin toast, buttered and cut in squares. Immediately before serving on the toast, and whilst the spinach is at boiling-heat, sprinkle the potash amongst it ; spread thickly on the toast, and serve as hot as possible.
* **77umks, father^ for thy bounteous farey* The youthful couple say ; Then freely ate, and made good cheer. And talked their cares away.^ — * Percy Reliques/
IIO
* And now the sweets and puddings are come^ of which I can give you a list if you like,'' — Thackeray.
Sweets.
]|itxt0tt[illustration: Contents of sweets chapter]r ®te-
*-/4// kinds of dainties, and delicates siveete Were brought for the banquet , as it was most meete,*
* Percy Reliques.'
^Look to your roast and bak'd meats handsofnely. And what new kickshaws and delicate-made things*
Beaumoni and Fletcher.
SWCCt0*
arrowroot (]:ttp:::iptt&&tna6»
OUR ounces of butter, three ounces of powdered sugar, two ounces of arrowroot, two ounces of flour, two eggs. Beat the butter to a cream, add the ingredients in the following order: sugar, eggs — one at a time — arrowroot, flour; beat together for at least ten minutes. Put the mixture
* There were such various and suggestive scents, as of plumcakes in the oven, and jellies in the hot state, mingled with the aroma of gravy, that it was impossible to feel altogether gloomy : there was hope in the air» — G. Eliot.
Records on this page
Savory SpinachArrowroot PuddingSavory Lentils