Fill the bottom of a dish with macaroons, soak them
with white wine, and pour over them a custard made of
twenty eggs, a pint and a half of cream✪ Macaroon Custard Pudding, and a pint of
426 THE THOEOUGH GOOD COOK.
new milk, Avitli tlie addition of such sweetmeats as may
be agreeable. The dish may be lined with puff-paste;
but care must be taken that it is not baked too much.
70. Macaroni Pudding.
Take an ounce and a half of the best macaroni, and
simmer it in a pint of milk with a little cinnamon till
tender; put it into a dish with milk, three eggs (luit only
one white), some sugar, and a little nutmeg.
71. Meringues.
\Miisk the whites of six eggs till they are as white as
snow, add twelve ounces of powdei'ed sugar and some grated
candied lemon-peel : whisk well together ; take it by spoon-
fuls and put them on a sheet of white paper powdered
with sugar, and then in a gentle oven. When they begin
to swell and take a good colour, detach them from the
paper, hollow them a little, and fill them with cream.
Put one on the other, stick them together with Avhite of
eofsf, and let them dry.
72. Mille Peuilles (Italian Pyramid).
A good puff-paste, rather thick, must be stamped out
with tin stamps or any ingenious substitutes into a number
of pieces, each less than the other, the base being of the
size of the plate in which the pyramid is to be served, and
the others gradually tapering to the top. Bake the pieces
of paste on paper laid on tins, and ice them. Pile them
up with raspberry and other jams of difterent colours, laid
SWEETS. 427
on tlie edges, and a bunch of small preserved fruit or some
other ornament on the top.
73. Mince Fies.
Take of neat's tongue or heart parboiled one pound and
a half, chopped very line ; add to it one pound and a half
of beef suet and an equal weight of currants, minced; one
large nutmeg, cloves, and blades of mace, beaten fine ; a
little salt, four minced pippins, and half a pound of raisins,
stoned and chopped small ; half a pint of sherry, rpiarter of
a pint of best brandy, quarter of a pint of verjuice, one pound
of loaf-sugar pounded ; a little rose-Avater, the rind of a
large lemon minced small, with the juice : also candied
lemon and citron peel — of each two ounces, shredded small.
The crust should be very rich and flaky, and the meat
entirely covered above and below.
74. Mince Pies: Another Way.
Rub with salt and mixed spices a flat bullock's tongue.
Let it lie three days, and parboil : skin, mince, or scrape it.
Mince separately three pounds of /ante currants picked,
plumped, and dried ; a dozen lemon pippin apples pared and
cored ; and a pound of blanched almonds. Mix together,
and add half a pound of candied citron and orange-peel,
minced, and an ounce of beaten cinnamon and cloves, Avith
the juice and grated rind of three or four lemons, half
an ounce of salt, the same quantity of allspice, and a
quarter of a pound of fine sugar pounded, a pint and a
half of Madeira, and half a pint of brand}^ Line the })ans
with rich pull-paste, and serve the pies hot with burnt
428 TEE TEOBOUGE GOOD COOK.
Page 225 · 1 recipe record on this page
Presented as published in 1895. 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
Fill the bottom of a dish with macaroons, soak them with white wine, and pour over them a custard made of twenty eggs, a pint and a half of cream, and a pint of
new milk, with the addition of such sweetmeats as may be agreeable. The dish may be lined with puff-paste; but care must be taken that it is not baked too much.
70. Macaroni Pudding.
Take an ounce and a half of the best macaroni, and simmer it in a pint of milk with a little cinnamon till tender; put it into a dish with milk, three eggs (but only one white), some sugar, and a little nutmeg.
71. Meringues.
Whisk the whites of six eggs till they are as white as snow, add twelve ounces of powdered sugar and some grated candied lemon-peel : whisk well together ; take it by spoonfuls and put them on a sheet of white paper powdered with sugar, and then in a gentle oven. When they begin to swell and take a good colour, detach them from the paper, hollow them a little, and fill them with cream. Put one on the other, stick them together with white of egg, and let them dry.
72. Mille Peuilles (Italian Pyramid).
A good puff-paste, rather thick, must be stamped out with tin stamps or any ingenious substitutes into a number of pieces, each less than the other, the base being of the size of the plate in which the pyramid is to be served, and the others gradually tapering to the top. Bake the pieces of paste on paper laid on tins, and ice them. Pile them up with raspberry and other jams of different colours, laid
on tlie edges, and a bunch of small preserved fruit or some other ornament on the top.
73. Mince Fies.
Take of neat's tongue or heart parboiled one pound and a half, chopped very line ; add to it one pound and a half of beef suet and an equal weight of currants, minced; one large nutmeg, cloves, and blades of mace, beaten fine ; a little salt, four minced pippins, and half a pound of raisins, stoned and chopped small ; half a pint of sherry, quarter of a pint of best brandy, quarter of a pint of verjuice, one pound of loaf-sugar pounded ; a little rose-water, the rind of a large lemon minced small, with the juice : also candied lemon and citron peel — of each two ounces, shredded small. The crust should be very rich and flaky, and the meat entirely covered above and below.
74. Mince Pies: Another Way.
Rub with salt and mixed spices a flat bullock's tongue. Let it lie three days, and parboil : skin, mince, or scrape it. Mince separately three pounds of fine currants picked, plumped, and dried ; a dozen lemon pippin apples pared and cored ; and a pound of blanched almonds. Mix together, and add half a pound of candied citron and orange-peel, minced, and an ounce of beaten cinnamon and cloves, with the juice and grated rindof three or four lemons, half an ounce of salt, the same quantity of allspice, and a quarter of a pound of fine sugar pounded, a pint and a half of Madeira, and half a pint of brandy. Line the })ans with rich puff-paste, and serve the pies hot with burnt
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Macaroon Custard Pudding