Panada (Another Way)

Ingredients

• a quarter of a pint of water
• a glassful of sherry
• a lump of sugar
• the very thin rind of a quarter of a lemon
• three table-spoonfuls of finely-grated bread-crumbs

Method

1. 1

   Boil water, sherry, sugar, and lemon rind.

2. 2

   Add bread-crumbs and boil quickly for five minutes.

3. 3

   Serve.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1076. The excerpt below is the record exactly as published.

a quarter of a pint of water and two ounces of loaf sugar, and let them boil until the sugar is dissolved, and the syrup is clear ; strain, and serve. Time, about ten minutes to fry the pudding. Probable cost, lOd. Sufficient for five or six persons. Palestine Soup. — Take three dozen freshly-dug artichokes, peel them, and throw them into cold water as they are done, or they \iiR become discoloured. Put them into a saucepan with four onions, the outer sticks of a head of celery, and three pints of white stock, and let them simmer gently for an hour. Take out the onions and the celery, and press the artichokes through a fine sieve ; put the puree back into the saucepan, and when it is quite hot stir into it a pint of boiling cream, or if preferred, a mixture of cream and milk, season with salt, pepper; and grated nutmeg, simmer a minute or two, and serve immediately. Send fried bread, cut into small dice, to table on a separate dish. Probable cost, Is. 8d. per pint. Sufficient for six persons. Palestine Soup (another way). — Peel two dozen freshly-dug Jerusalem artichokes, and slice them into a stewpan, containing three pints of stock, or of the hquid in which a leg of mutton has been boiled. Add four onions, four potatoes, a few sticks of celerj^ two ounces of lean ham, and simmer all gently together PAN ( 500 ) PAN tmtil the vegetables are 6oft enough, then press them through a fine sieve, and put them back into the saucepan. Season with salt and cayenne, add a little grated nutmeg, a lump of sugar, and a little flour, mixed smoothly with haK a pint of milk, and stir the soup over the fire until it boils ; put in two table-spoonfuls of cream, and serve immediately. The soup should not boil after the cream is added. Time, an hour and a half. Probable cost, lOd. per pint. Sufficient for six or seven persons. Pan, Bain Marie {see Bain Marie Pan). Panachee Jelly. — Take any quantity of perfectly clear and transparent jelly, properly sweetened and flavo^lred. Dissolve it, and divide it into two equal portions, and colour one of these with three or four drops of prepared cochineal. Soak a mould large enough to contain the whole of the jelly in cold water, then fill it with alternate layers of the clear and the coloured jelly, remembering only to let each layer become perfectly stiff before another is added. If the jelly becomes so firm that it cannot easily be turned out, a napkin may be wrung out of boiling water, and wrapped roimd the mould for a minute or two, and this will probably be all that is required. Time, according to the state of the weather. The jelly will of course stiffs more quickly if the mould can be put into ice. Probable cost of calf's-foot jelly, 2s. per pint. Panada. — Panada is a preparation of bread which is used by the French in making force- meats, and is much superior to the grated crumbs ordinarily used in EngHsh kitchens. The flavouring required for the whole of the forcemeat is generally put into the panada, and this flavoxiring is therefore a matter of con- siderable importance. Panada is made as follows : — SHce the crumb of two French rolls into a basin, and pour over it as much boiling milk or broth as wtII cover it. Let it soak for half an hour, or until it is quite moist, then press it with a plate to squeeze out the superfluous liquid; afterwards put it into a cloth, and wring it thoroughly. Put an ounce of fresh butter into an enamelled saucepan, with a little pepper and salt, half a blade of mace, powdered, or a little grated nutmeg, half a tea-spoonful of powdered thyme, two table-spoonfiils of minced parsley, half a dozen chopped mushrooms, and a slice of lean ham, cut into dices ; a bay-leaf ma}' be added or not. Stew these ingredients over the fire for a minute or two, then add the soaked bread and two table-spoonfuls of good white sauce or gravy. Stir the mixture over a gentle fire, until it forms a dry smooth paste and leaves the sides of the saucepan, then mix in the unbeaten yolks of two eggs ; put the preparation between two plates, and when cool it is ready for use. If preferred, instead of mixing the herbs and seasoning with the panada, the gravy or sauce may be simmered with the seasoning, vmtil it is highly flavoured, and then strained over the bread. In making-the forcemeat, equal quantities should be taken of whatever meat is to be used, panada, and calf s udder, or butter, and these should be pounded together in a mortar, until they are thoroughly blended. ■WTien udder is used, it should be well boiled with as much water as will cover it, then allowed to cool, trimmed, rubbed through a fine sieve, and added to the forcemeat. The panada is to be stirred over the fire until the mixture leaves the saucepan. Panada (Invalid Cookery).— Cut the crumb of a penny loaf into thin sHces, and put these into a saucepan with as much chicken broth as will soak them. Let the panada boil, then add a little sugar and grated lemon-rind, and a glassful of light wine, ii approved. Serve immediately. Time, ten minutes. Probable cost, 8d. Sufiicient for one person. Panada (Invalid Cookery. Another way). ■ — Put a quarter of a pint of water and a glassful of sherrj' into a saucepan, with a lump of sugar and the very thin rind of a quarter of a lemon, or, if preferred, a little mace. Let these ingre- dients boil, then add three table-spoonfuls of finely-grated bread-crumbs

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