Maids of Honour
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for twenty-four cheesecakes.
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 884. The excerpt below is the record exactly as published.
a quart of new milk ; add the eggs and milk to a quart of boiling water in a saucepan ; joour in lemon-juice, and remove the curd, as it rises, to a sieve to drain ; mix the curd with the yolks of four eggs, pre\'iously well beaten, a large cupful of clotted cream, the rind of a lemon, rubbed off on sugar, a little pounded cinnamon, a quarter of a nutmeg, grated, six ounces of currants, well washed and dried, and a glass of brandy. Mix weU, and bake in patty-pans, buttered and lined with a light French puff paste. Time, about twenty minutes to bake. Probable cost, 2s. 6d. Sufficient for twenty-four cheesecakes. Maids of Honour, Plain.— Beat an oiuice and a half of fresh butter, and a break- fast cupful of well drained milk curd together, until smooth ; add an egg, and a cupful of milk beaten together, and sugar to sweeten : with the latter rub oif the rind of a lemon, or sub- stitute any other flavouring preferred. Bake in patty-pans, lined with half puff paste rolled very thin. Time, ten to twelve minutes to bake. Maintenon Chops. — Prepare a season- ing of minced sweet herbs, nutmeg, pepper, salt, grated bread-crumbs, and the pounded yolk of an egg that has boiled ten minutes. Cut chops from the neck of mutton, beat them into nice shape, and cover ^-ith the above seasoning. Broil them over a clear fire, enveloped separately in buttered paper; turn frequently, and send to table in or out of the paper. If \\ithout the paper they should have a good brown gravy. Time, eight to ten minutes. Probable cost. Is. per pound. Suflicient, eight chops for four persons. Maitre d' Hotel Sauce. — There are many ways of making this sauce, from the rich French sauce made of cream and butter, down to the economical substitute of English melted butter, with just a dash of vinegar in it. It wiU, however, answer our purpose if we give two recipes for it, a rich one and one less expensive. First, for the true French sauce : — Melt two ounces of fresh butter in a small enameUeci saucepan and stir to it, by degrees, two tea- spoonfuls of flour ; continue stin-ing for five or ten minutes, until the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quarter of a pint of good veal stock, also boiling;" add a few spoonfuls of each at a time, and stir well, allowing the sauce to simmer a minute or two between each addition. "VMien perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoonful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table-spoonful of chopped parsley. The yolks of two eggs
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Cook this with the app: pantry check, scaling, and the assistant.