Milk Suet

Ingredients

• a pint of new milk
• an ounce of mutton-suet
• the rind of a quarter of a lemon
• a small stick of cinnamon
• as much good white sugar as will sweeten

Method

1. 1

   Heat milk with suet, lemon rind, and cinnamon until suet dissolves.

2. 2

   Strain and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 925. The excerpt below is the record exactly as published.

milk, set it over the fire, and make it very hot, without letting it boil, or the sauce wiU curdle. Sufficient for six or seven persons. Time to make, ten minutes. Probable cost, with cream, Is. 4d. MIL ( 422) MIL Milk Scones. — Mix in a bowl with a pint of cream as much flour as will make a firm paste, add a little salt, work weU, roll out thin, and bake on the gu-dle over a clear fire. iSend the scones to table hot and buttered. Time, twenty to thirty minutes. Milk Soup. — Boil as much millv as will be required to make the soup with half the rind of a lemon and a piece of cinnamon. Sweeten it, and put in a little salt. Have ready in a tureen, made hot, and placed before the fire, some neat pieces of thin toasted bread, pour a little of the boihng milk over thom, and cover closely. Eemove the rest of the milk from the fire, and stir in the yolks of five eggs that have been well beaten, then stir for a few minutes over a slow fire until the soup is getting thick, but on no account should it be allowed to boil. When ready, add it to the tureen, and seii^e at once. Vermicelli or any Italian paste will thicken and improve this soup. The J'Vench stir in pounded cocoa-nut or almonds just before serving. All white soups should be warmed in a vessel placed in another of boiling water. Time, an hour to prepare. Sufficient, two quarts of milk for eight persons. Milk Soup (a German recipe). — Set one quart of milk over the fire in a clean saucepan. Beat well the yolks of two eggs with a tea-spoon- ful of flour, sufiicient sugar to sweeten, and a pinch of salt. Just before the milk boUs, stir these in. If, after the eggs are put in, the soup is allowed to boil, it will curdle. All milk soups are made in the above manner, and varied by adding any preferred flavour, such as vanilla, lemon, laurel-leaves, almonds (pounded), cin- namon, chocolate, &c. A savoury soup may also be made with onions, previously stewod in butter. They should bo put into the boiling- milk with pepper and salt for ten minutes before serving. Nudels, or home-made maca- roni, thrown into mUk and boiled for a quarter of an hour, makes another variety. This may be merely sweetened. Whites of eggs, whisked to a stiff froth, and dropped on the top of the soup when in the tui-een, have a very pretty effect, as have also yolks of eggs, boiled hard. Probable cost, 7d. per quart. Sufficient, allow a quart to every three persons. Milk Spatzen. — There are many different sorts of German '■ spatzen," or batter-flakes, but they are all cooked in the same manner, which is, when the batter is made, whether it be of milk, water, or eggs, to scrape a few drops of it quickly from a plate into a saucepan of boihng liquid with a wetted knife, so as to form separate little flakes of batter. The batter for milk " spatzen " is made of milk and flour, and should be stiif . Boil the flakes in mUk for five minutes. Drain them, add two eggs, weU-beaten, a little butter, and salt if served with roast meat, or sugar if served with jam. Time to boil, until the flakes float on the top. Probable cost, 8d. for a half-piat of batter. MUk Suet. — Put a pint of new milk into a stewpan over a slow fire, and add an oimoc of mutton-suet cut like shavings, the rind of a quarter of a lemon, a small stick of cinnamon, and as much good white sugar as will sweeten

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