Old Currant Sauce

Ingredients

• two ounces of picked and clean currants
• three cloves
• a quarter of a pint of water
• an ounce of fresh butter
• a quarter of a pint of finely-grated bread-crumbs
• two glasses of port

Method

1. 1

   Boil currants and cloves in water for five minutes.

2. 2

   Add butter, bread-crumbs, and port.

3. 3

   Stir over gentle heat until it boils, then remove cloves and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1005. The excerpt below is the record exactly as published.

an ounce of fresh butter into two and a half pounds of Scotch oatmeal, and stir briskly in as much lukewarm water as wiU make it into a stiff paste. Sprinkle some oatmeal on the pastry- board, and spread the mixture out into a round cake, about half an inch thick and four inches in diameter. Bake in a moderate oven for one hour. Sufficient for ten or twelve persons. Probable cost. Is. Oatmeal Gruel.— Mix a table-spoonful of oatmeal very smoothly with a little cold water. Pour upon it a pint of boihng water, stir it well, then let it stand for a few minutes to settle. Pour it back very gently into the sauce- pan, so as to leave undisturbed the sediment at the bottom of the gruel. Let it simmer, stirring occasionally and skimming it care- fully. It maybe sweetened and flavoured vsdth wine and spice, or be mixed with a little beer and grated ginger, or, if preferred, a little salt only may be put in. Dry toast or biscuits may be served with it. Time, a quarter of an hour to simmer. Probable cost, Id. Sufficient for one person. Oatmeal Gruel (another way) .—See Gruel, Oatmeal. Oatmeal Hasty Pudding— Mix a table- spoonful of flour, a table-spoonful of oatmeal, and a pinch of salt smoothly with four table- spoonfuls of cold milk. Stir these gradually into a pint of boding milk, and beat the mix- ture with a fork until it is quite smooth and free from lumps. Let it boU quickly for four or five minutes, pour it on small plates, and serve hot. Send cream and sugar, or treacle, to table in a tureen. When the Scotch or coarse oatmeal is used, it should be soaked all night in a little cold water, then added gradually to the boiling milk, and beaten as above. Time, twenty minutes. Probable cost, 4d. Sufficient for two persons. Oatmeal Hasty Pudding (another way). — See Hasty Pudding, Oatmeal. Oatmeal Porridge.— Put some water in a saucepan on the fire. Let it boil quickly, then throw in a pinch of salt. Sprinkle some oatmeal into the boiling water with the left hand, and at the same time beat it briskly with a fork held in the right to keep it from getting into lumps. When the porridge is sufficiently thick, let it boU for three or four minutes, then pour it upon small plates, and serve imme- diately. Treacle, cream, milk, sugar, or butter may be eaten with it. The quantity of oatmeal will depend upon the taste of those who are to eat the porridge. Some people like it very thick, and others quite thin. Probable cost, Id. per plateful. Oil. — ^Under this name, as weU as those of butter, fat, lard, suet, and grease, we have a OLD (464) OLI substance largely made use of as food. The foUowing taWe, for which we are indebted to the learned compiler of the Catalogue of the Food Collection now at Bethnal Green Museum, shows the quantities of oil or fat in 100 lbs. of the more common articles of food : — Vegetable Food. Potatoes 0-2 Wheat Flour 1-2 Barley Meal 0-3 Oatmeal 57 Indian Meal , . . . . 7'7 Rye 1-0 Peas 2-0 Rice 0-7 Beans 2-0 Cocoa 50-0 Lentils 2-0 Buckwheat 10 Tea 40 Coffee 12-0 Animal Food. Milk 23-5 Pork 500 Veal 160 Beef 300 Mutton 40-0 Fish 7-0 Cheese 25-0 Old Currant Sauce, for Sucking- Pig, Venison, &C. — Boil two ounces of picked and clean currants and three cloves in a quarter of a pint of water for five minutes ; add an oiince of fresh butter, a quarter of a pint of finely-grated bread-crumbs, and two glasses of port

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