Solid Tea

Ingredients

• 1 pint milk
• 1 teaspoonful sugar, if liked
• ½ oz. isinglass
• 2 teaspoonfuls tea

Method

1. 1

   Soak the isinglass in the milk and bring to the boil.

2. 2

   Add the sugar if liked.

3. 3

   Pour the mixture over the tea, stir, then cover for 4 minutes.

4. 4

   Stir again and strain into a wet mould.

5. 5

   When cold, turn out.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 40. The excerpt below is the record exactly as published.

1 pint milk. Method 1 : Cut the meat into small pieces, wash the rice, and put both into an enamel pan with the milk and onion. Simmer for 3 hours, then pass through a wire sieve and reheat, taking care not to boil the soup. It should be the consistency of thick cream. Method 2 : Shred the raw meat finely, and rub through a sieve, then cook with the other ingredients for 11- hours. Pass again through the sieve and reheat. This method requires shorter time for cooking than the first method. Baked or Boiled Flour. Fill a cup or small basin quite full of flour, pressing it tightly down. Bake in a moderate oven 4 or 5 hours, or tie a clean cloth tightly over, and boil for the same length of time. Take the flour from the cup or basin, scrape off the discoloured outside part, and grate down finely the remainder. Use in the place of arrowroot or cornflour. Flour is more nourishing than arrowroot or cornflour, and prepared in this way will be found equally digestible. Useful in cases of dysentery. 100 PRACTICAL COOKERY. Chicken Panada. Breast of 1 chicken. i Cream, Salt. Method : Cut the chicken breast in pieces, removing the skin. Put into a jar, sprinkle with salt, just cover with cold water, and fasten an ungreased paper over the jar. Place in a pan with boiling water to come half-way up. Cover the pan and let the water boil very slowly for 2 hours. Pound the chicken, and rub through a fine wire sieve with a wooden spoon, using the liquid to make the pulp pass through more easily. At the time of serving, warm up the pulp and add a little cream. Minced Chop. 1 mutton chop. i teaspoonful ketchup. 2 taklespoonfuls water. Salt and pepper. J oz. bread crumbs. Method : Shred the meat, put it into a pan with the water, bread crumbs, ketchup, salt and pepper. Simmer for 10 minutes, stirring well. Serve on toast. Raw Beef Sandwiches. 1 oz. lean beef. | Slices of bread and butter. Method : Shred the beef finely, pound it, and rub through a wire sieve. Remove the crust from the slices of bread and butter. Spread one slice with the prepared beef, sprinkle with salt and pepper, cover with another slice, press lightly together and cut into neat shapes. INVALID COOKERY. IOI Stewed Sweetbread. 1 calf’s sweetbread. Milk or water. 2 peppercorns. 1 bay leaf. Salt. Slice of toast. Method : Soak the sweetbread 2 hours in salted water to whiten it and draw out the blood. Lay it in a pan with cold water to cover, bring gently to the boil, then trim away all fat and gristle. Lay the sweetbread in a small pan, cover with milk or water, or with a mixture of the two, and add the seasonings. Simmer slowly till tender — about ^ hour. Serve on a slice of toast, or, if sauce be allowed, the liquid may be slightly thickened with boiled or baked flour (p. 99) seasoned carefully and poured over the sweetbread. Invalid Custard. 1 egg. \ pint milk. 1 teaspoonful castor sugar. Butter. Method : Beat the egg and sugar, add the milk and mix well. Strain into a buttered cup, cover with an ungreased paper, and place in a saucepan containing 1 inch depth of boiling water. Put the lid on the pan and set it by the side of the fire, but do not let the water boil again. When the custard is firm in the centre remove it from the pan at once, let it stand for 2 minutes, then turn out of the cup. Time, about \ hour. This custard may be gently cooked in the oven if preferred, 102 PRACTICAL COOKERY. 2 teaspoonfuls arrowroot. ^ pint milk. Cup of Arrowroot. 1 teaspoonful sugar. Method : Moisten the arrowroot with a little of the milk, put the remainder of the milk on to boil ; when boiling, pour it over the arrowroot, stirring quickly all the time. Put it back into the saucepan and boil 3 minutes, then add the sugar. Arrowroot Pudding. ^ pint arrowroot (see above). \ 1 egg. Method : Make \ pint cup of arrowroot. While still hot, but not boiling, stir in the beaten yolk of egg. Whip the white to a very stiff froth, and mix it lightly in. Pour into a greased pie dish, and bake in a moderate oven about 20 minutes. Beef-tea Custard. J pint beef tea. 1 white. 2 yolks of eggs. Salt and pepper. Method : Mix the ingredients well together and strain into a buttered cup. Cover with ungreased paper and steam very gently till set — about ^ hour. Serve hot or cold, or put a few pieces into a cup of broth. The water in the pan should not bubble after the custard is put to steam. Invalid’s Rice Pudding. 2 oz. rice. 1 oz. sugar. 1 pint milk. A little grated nutmeg. 1 oz. butter. Method : Wash the rice, add it to the milk, cover the INVALID COOKERY. 103 pan and simmer, stirring occasionally, till the rice is quite soft and the mixture thick. Add the other ingredients, put into a buttered dish and bake in a moderate oven about 15 minutes, or until the top is nicely browned. Milk and Gelatine. ^ oz. gelatine. A oz. sugar. A pint milk. A little vanilla essence. Method : Soak the gelatine in the milk, when soft stir over gentle heat and bring to boiling point, add the sugar and vanilla flavouring, and strain into a wet mould. When cold, turn out. Solid Tea. A pint milk. 1 teaspoonful sugar, if liked. J oz. isinglass. ! 2 teaspoonfuls tea

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