Mush

Ingredients

• 1 table-spoonful of flour
• 4 pint of Indian-meal
• 1 saltspoonful of salt
• a small lump of butter

Method

1. 1

   Mix flour with Indian meal and salt, wet with cold water, plunge into boiling water, and boil slowly for half an hour, stirring for the first 15 minutes and constantly for the last 15 minutes.

2. 2

   Serve in a deep dish with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 569. The excerpt below is the record exactly as published.

mushrooms and shallots, baste with 2 or 3 table- spoonfuls of sherry, and place it over a slow fire. Turn the fish occasionally, and moisten the top of it now and again with the liquor in the pan. When cooked, lay the Mullet very carefully on a hot dish. Pour 4 tumblerful of sherry into a small stewpan, strain the gravy from the fish into it, add 4 table spoonful of chopped parsley and a For details respecting Culinary Processes, Utensils, Mullet — continued. few drops of anchovy sauce, and boil the whole for a few minutes ; then pour it over the fish. Serve with cut lemon. MULLIGATAWNY.— See Mullagatawny. MUM. — This name originated with Christian Muinme, a German brewer, who first brewed this very strong beer in 1492. It is sometimes made with spruce. Pope wrote : The clamorous crowd is hushed with mugs of Mum, from which quotation it is easy to associate the word Mum with silence. MUSCATEL^See Raisins. MUSCLES.— See Mussels. MUSCOVITE CREAM.— See Cream. MUSCOVITE PUNCH.— See Punch. MUSH.— A sort of porridge made with Indian-corn meal, and much favoured by the poorer classes of the United States for its satisfying and nourishing qualities. Made according to the following directions it is fit for any table. Other receipts will be found under Cornflour, Gluten, and Rye. (1) Mix 1 table-spoonful of flour with 4 pint of Indian- meal and 1 saltspoonful of salt, wet it with a little cold water, plunge it into lqt. of boiling water, and let it boil slowly for half an-hour, stirring every few minutes for the first quarter-of-an-hour, and constantly for the last quarter- of-an-hour. Serve it in a deep dish with milk or cream ; do not cover it. (2) Put the required quantity of water into a saucepan over the fire, and when it boils shake in gradually suffi- cient corn-meal to make it thick, stirring at the same time with a wooden spoon ; add a small quantity of salt, move the saucepan to the. edge of the fire, and let the contents simmer for fifteen or twenty minutes. When cooked, mix with the Mush a small lump of butter

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