Fig Pudding

Ingredients

• a quarter of a pound of finely grated breadcrumbs
• half a pound of minced dried figs
• three ounces of sugar
• six ounces of chopped suet
• a little grated nutmeg
• three well-beaten eggs
• the zest and juice of a lemon
• liqueur-glass of rum, brandy, or liqueur

Method

1. 1

   Mix breadcrumbs, figs, sugar, suet, nutmeg, eggs, lemon zest and juice, and liqueur in a bowl.

2. 2

   Turn mixture into a buttered mould, wrap in cloth, and boil for three hours.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 25. The excerpt below is the record exactly as published.

Fig pudding.” Camembert I’Anglaise. Make a broth as explained in Menu i. Remove the green leaves from two heads of endive of a good size, Avash the others well, cut each in four, and plunge the pieces into fast-boiling salted water ; boil for tAventy or tAventy-fiA^e minutes, drain, “refresh '' them Avith a dotichc of cold water, and, after pressing all moisture from them, chop them up as small as possible. Melt half an ounce of butter in a steAvpan, put in the chopped endives, dust over Avith salt and a pinch of poAvdered mace, and stir Avithout stopping over a moderate fire until the vege- table has absorbed the butter ; next moisten Avith half a gill of good Avhite sauce or milk, stir till Avell mixed, and then pass through the sieve. To the puree thus obtained add the yolk of a raAV egg and a quarter of an ounce of butter, keeping it Avarm in the bain- 7narie. Having cleared the stock of all fat, proceed to thicken it slightly, using half an ounce of butter and half an ounce of flour ; add by degrees the endiA^e turec^ warming the Avhole AAuthout actually boiling, SMELTS ON TOAST. 57 when the soup can be served. CroMons of fried bread should accompany. Large smelts must be selected for this dish. Lay them (one for each guest) on a cold slab, and, handling them very carefully, cut off their heads and tails, open them as you would a mackerel for grilling, and take out their back-bones and the roes entire, saving the latter ; brush a thin coating of well-beaten egg over the opened fish, and sprinkle over that a slight season- ing of salt and pepper, with about a teaspoonful for each smelt of finely minced parsley and mushroom. Now fold the fish in their previous shape before open- ing them, enveloping the seasoning. With the roes proceed as follows : — Put half an ounce of butter in a small j'l^K/^-pan, melt it over a low fire, put in the roes, fry them gently for a couple of minutes, season them with pepper and salt, and turn the con- tents of the pan upon a plate, to be used later on. To prepare the smelts only a short time is required. Have ready a lightly fried croiite for each of them, then butter a baking-dish, lay the fish in it with a few spoonfuls of broth made from their trimmings ; put it into the oven for seven or eight minutes, then take it out, spread butter on the croutes, arrange the roes on them, put a smelt over each of them, return the dish to the oven for three minutes, pour a tablespoon- ful of mattre d' hotel sauce over each of them, and serve as hot as possible. A pheasant may be cooked “ h la casserole ” as 58 FIFTY DINNERS. effectively as a fowl. Truss the bird as for roasting, but shorten the legs at the joint so that it may go easily into the casserole.^ which should be of 3. Pheasant earthenware, as sold at 119, New Bond casserole. Street. After trussing, prepare this season- ing : — Three teaspoonfuls of salt, one of powdered herbs (thyme, marjoram, and rosemary), and one of newly ground black pepper ; bruise with this mixture a piece of garlic the size of a pea, and then rub the seasoning into the cavity of the pheasant. Next put an ounce and a half of fresh butter into the casserole.^ melt this over the fire, and brown the bird slightly in it, then cover the vessel and set it in the oven, continually basting the bird with spoonfuls of strong broth, half a pint of which should be specially prepared, and covering carefully after each basting. When done — it will take about three-quarters of an hour — the breast will be found beautifully brown. It is usual to show the bird at table in the casserole before taking it out for carving. Bread sauce may accompany, fried potatoes, and an orange salad made as follows ; — Peel and divide tw'O or three oranges into as many natural quarterings as they will yield ; next, using a sharply-pointed knife, make an incision in each piece of orange and squeeze out the pips, lay the pieces in a salad-bowl, pour over them just sufficient salad oil to lubricate them, dust over with newly-ground black pepper and salt, sprinkle with finely-minced tarragon and shallot, and finish with a teaspoonful of the finest French or Italian red-wdne vinegar, or a tablespoonful of light claret which may often be used instead of vinegar in salads. Serve as cold as possible. SPAGHETTI WITH LIVER AND MUSHROOMS. 59 Buy threepeiinyworth of chicken’s livers. Put into a stewpan an ounce of butter, melt this over a low fire, and then add, all minced quite small, two ounces each of onion, carrot, and turnip, half an ounce of celery, a and mush- sprig of parsley, a dust of powdered ^'ooms. rosemary, with a seasoning of salt and pepper. Continue to fry for five minutes, then lay over the vegetables an ounce of meat glaze and the trimmings, washed and chopped small, of a quarter of a pound of mushrooms ; when the glaze has melted, put the livers into the pan and, keeping the fire quite low, cook gently till they are done. Now pick out the livers and pass the vegetables and broth into a bowl through the wire sieve. Fry the mushrooms, the peelings of which were used in the cooking of the livers, and cut them into eighth-of-an-inch squares ; similarly cut up the livers ; blend the two minces, and put the mixture into the same bowl with the puree. This may be put away till wanted. To complete the dish, boil four ounces of spaghetti, return it to the vessel in which it was boiled, stirring in an ounce and a half of fresh butter and two tablespoonfuls of grated Parmesan. With this cover the bottom and sides of a fireproof china baking-dish, leaving a hollow in the centre, into which put the liver and mushroom preparation ; cover with the remaining spaghetti, over which sprinkle a layer of grated Parmesan and half an ounce of melted butter. Put the dish into the oven to heat up thoroughly brown the surface and serve as hot as possible. 6o FIFTY DINNERS. Take a quarter of a pound of finely grated bread- crumbs, half a pound of minced dried figs, three ounces of sugar, six ounces of chopped suet, and a \uddtn<r. little grated nutmeg ; mix all in a bowl with three well-beaten eggs, add the zest and juice of a lemon and liqueur-glass of rum, brandy, or liqueur

Cook this with the app: pantry check, scaling, and the assistant.