pescatariannut-freesoy-freeshellfish-free
Holstein Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons. Probable cost, 3d., exclusive of the wine.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 722. The excerpt below is the record exactly as published.
he juice of the lemon, three well-beaten eggs, and a quarter of a pint of new milk. Fill a buttered basin with the mixtm-e, tie the mould in a floured cloth, and plunge it into a saucepan of boiling water. Let it boil con- tinuously for four hours. Turn it out of the mould before serving, and send brandied sauce to table with it. Probable cost, lOd. Suffi- cient for si.x or eight persons. Hilton Pudding [see Herodotus Pudding). Hip Sauce. — (a German recipe for puddings, &c.) — Take the seeds from half a pint of ripe hips. Boil them in a little water, until they are sufficiently tender to press through a coarse sieve. Mrrc a wine-glassful of light wine and a table-spoonful of moist sugar with the pulp, boil up once more, and serve. Time, half an hour. Probable cost uncertain, for hips are seldom to be bought. Sufficient for thl-ee or four persons. Hog's Cheeks, To Cure.— Take out the snout, split open the head, and remove the brains. Trun the head neatly, and strew salt over it. Let it lie for two days, then put it into a brine made by boiling one pint of bay salt and one quart of common salt, half an ounce of saltpetre, and half a pound of sugar, in thi-ee quarts of water until dissolved. Cover the cheeks with the brine, and let them lie in the pickle for a fortnight, tui-ning them every other day. Drain, and let them hang in smoke for a week. Sufficient for one head. Probable cost, 3s. Hog's Ears, Hot. — Parboil two pairs of pigs' ears. Raise the skin of the upper side, and fill them with, a forcemeat made by mincing and mixing thoroughly a quarter of a pound of suet, six ounces of bread-crumbs, a pounded an- chovy, two tea-spoonfuls of choiDped parsley, one tabie-spoonf ul of sage, and a little pepper and salt. Bind these ingredients together with the yolks of two eggs. When stuffed, skewer the ears to prevent the forcemeat escaping, and fry them in a little hot butter until brightly browned, then drain them and j^ut them into a stewpan, with haU' a pint of good gravy, one table-spoonful of mixed mustard, one ounce of butter rolledvin flour, one onion, and a little pepper and salt. Cover the stewpan closely, and simmer gently HOG ( 317 ) HON for half an hour, shaking the pan frequently, to keep the contents from sticking. A few minutes before the meat is done enough, add a glass of sheiTy. Put the cars in a hot dish, strain the gi'avy over them, and serve very hot. Prol)able cost, 8d. Sufficient for four persons. Hog's Lard, To Make.— Strip the skin from the flear, le<if, or inner fat of the pig, cut it into small jjieces, put it into an earthen jar, which must be covered and placed in a sauc<'pan of boiling water, and let it remain until melted. Pour it off, and keep it either in small jars, closelj'^ covered, or small bladders — the smaller the better, unless it is intended to use the lard quickly. After it is exposed to the ail- it is liable to spoil. Probable cost, lOd. per pound. Hog, or Black Puddings.— Throw a little salt into the blood as soon as it is drawn, stir it well, and, when cold, strain. Mix with it a third of its measure in milk, or good stock, and stir into it two-thirds of tinely-shred beef suet to one-third of dried oatmeal, until it is a stiff batter. Add pepper, salt, and finely-chopped onions, and, if liked, a little parsley, marjoram, or winter savoury. Cleanse the skins thoroughly. Cut them into equal lengths, and fill them with the mixture. Sew them securely. Put them into boiling water, and boil them gently, prick- ing them as they swell with a large darning- needle, to let out the air. Hang them in a dry place until wanted. Time, one hour to boil. Holly-leaves, To Frost, for Gar- nishing.— Take some holly-leaves, cleanse them thoroughly, lay them on a large dish some little distance from the fire, and let them remain there until perfectly dry. Dip them into butter, melted until it will run, strew white powdered sugar over them, and dry them l)cfore the fire. Keep in a dry place until wanted for use. Time ten minutes to dry. Holmby Cup. — Dissolve two ounces of pounded louf sugar in a pint of claret. Add a wine-glassful of brandy, a bottle of soda-water, and two table-spoonfuls of crushed ice. Holstein Cream. — Take the thin rind of a lemon, and let it soak by the side of the fire in a pint of cream for half an hour, and after- wards bring it slowly to a boil. Mix a tea- spoonful of ground rice very smoothly with the strained juice of the lemon and a little cold milk. Stir it into the boiling liquid, add two table*spoonfuls of sugar, and boil five minutes longer, stirring all the time. Slice a small spongecake, and lay it in a glass dish, pour the cream o^'er, and garnish according to taste. If milk be used instead of cream, double the above quantity of ground rice will be required. Probable cost, 6d. , if made with milk. Sufficient for three or four persons. Holstein Sauce, for Fish.— Mix a quarter of a pint of the water in which the fish was boiled with an equal quantity of light wine. Thicken the liquid with a table-spoonful of flour, mixed smoothly with two ounces of butter, and stir it over the fire until it boils. Add a salt-spoonful of siilt, a little pepper, and the eighth of a nutmeg, grated. Beat the yolk of an es^g in a basin, and mix with it the juice oil a lenion. Draw the sauce back from the fire for a minute, then stir into it the egg and half an ounce of butter
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Cook this with the app: pantry check, scaling, and the assistant.