Teas

Ingredients

• One teaspoonful of tea for each person
• a teaspoonful additional
• three gills of boiling water to each teaspoonful of tea

Method

1. 1

   Preheat teapot with boiling water, add tea, pour boiling water, cover, and infuse for seven minutes before serving.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 95. The excerpt below is the record exactly as published.

teaspoonful of sialt, one-half teaspoonful of white pepper. Chop first the breast of chicken very finely and rub it through a wire sieve. Put the meat into a bowl, add to it the yolks of the eggs and the butter, and beat all together for ten minutes. Add the bread crumbs and the. milk, season all with the pepper and salt. Whip the whites of eggs to a stifif froth and mix this lightly in. Pour the compound when thoroughly mix^d, into a TRIPE WITH ONION SAUCE. 2iy well greased pint and a half mould, cover the top of this with a piece of paper, and place the mould in a saucepan containing sufficient water to reach half way up the sides of the mould, and allow its contents to cook in this while the water boils for one hour. Turn the casserole when done out into a deep, hot dish and serve with egg sauce poured over and around it for which sauce see recipe on page 163. This dish may be garnished with red and green chillise if desired. Boiled Tripe. — Eight pounds of tripe, one-half tablespoonsul of salt. Cover the tripe with cold water and let it stand in this over night. Removing it from the bath, place it in a saucepan, cover it with cold water, put the saucepan over a quick fire and when boiling, drain the water oflf and cover it with additional cold water. Continue to drain off and recover the tripe with suc- cessive quantities of cold water until the water at last boils up quite clear and ceases to give off a disagreeable odor. Draw the saucepan to one side of the fire and allow its contents to simmer very slowly for five hours keeping the pan covered that the watpr may not boil away. When done, add the salt and the tripe is ready to dress in any manner desired, or may be served simply as it is. Tripe Tvith Onion Sauce. — Two pounds of boiled tripe, three gills of milk, one-half teaspoonful of white pepper, one Spanish onion. Cut the tripe into small irregular pieces. Put these into a saucepan, cover them with the milk, and allow all to stew over a slow fire for half an hour. 2i8 BREAKFAST DISHES. Throw the onion into boiling water and boil it also for half an hour. Take the onion when done from the water, drain it thoroughly, and chop it very finely^ When the tripe has cooked in the milk the appointed letigth of time, draw the saucepan aside from the fire and stir into it the chopped onion. Season all with the pep- per and" serve at once. BaJced Tri^e.— Two pounds of boiled tripe, four ounces of bread crumbs, two eggs, one-half pint of the liquor in ■vi^hich the trjpe is boiled, one teaspoonful of salt, one-half teaspoonful of pepper. Cut the tripe into small irregular pieces, and put a layer, a half inch deep, of it into the bottom of a deep dish. Sprinkle over this a layer of the bread crumbs and a little of the pepper and salt, and continue these alternating layers of tripe, seasoning, and bread crumbs until the material is all filled into the dish, leaving a last layer of bread crumbs upon the top. Put the eggs into a^ bowl and beat them until very light. Add to'them the tripe liquor, stir these together and pour the mixture over the tripe and bread crumbs in the dish. Place the dish in a moderate oven and let its contents bake half an hour, when it must be served in the dish in which it is prepared. Notes — When the liquor in which the tripe is boiled is not avail- able, milk or water may be substituted for it. In boiling tripe the salt should never; be used until the tripe >« done, otherwise it will be discolored thereby. . Brain Cakes. — Brain of two calf s heads, two eggs, one ounce of butter one tablespoonful of chopped pars- BREAKFAST COFFEE. 219 ley, one teaspoonful of salt, one-half teaspoonful of pep- per, one saltspoonful of powdered mace, four tablespoon- fuls of bread crumbs. Throw the brains into a strong mixture of salt and water and let them remain in this for an hour. Put them into a saucepan over the fire, cover them with cold water and allow them to boif therein for twenty minutes. At the end of this time take them from the water, chop them into rough pieces, place these in a bowl and rub into them the butter. Add to the brains two table- spoonfuls of the bread crumbs and season all with the pepper, salt and mace. When these are mixed sprinkle over the preparation the chopped parsley and ^rop in upon it, the yolks of the eggs. Beat all well together, and flouring the hands slightly to prevent sticking, form the mixture into small, flat, round cakes. Whip the whites of the eggs, dip the cakes into this, roll them in the remainder of the bread crumbs, throw them into hot clarified fat or lard for two minutes, when done drain them for a moment upon a piece of kitchen paper, and serve them in a folded napkin garnished with sprigs of parsley. TEAS, COFFEES AND CHOCOLATE. Breakfast Coffee. — One tablespoonful of coffee for each person, three gills of boiling water to each table- spoonful of coffee. The coffee should be finely ground, then measured, 220 i'^-^ S, COFPEES A^/D CHOCOLA tE. put it into tlie coffee pot and the boiling water poured over it. Put the pot over the fite, and let the coffee boil up, when it should be drawn quickly aside from the blaze, and when the gas arising from the grains of coff.ee have' escajied, return the pot again to the fire, and let it again boil up. Draw it aside from the fire, and let it stand for five minutes to settle, when it is ready for the cups. NpTES.— In making black or after dinner coffee, the quantity of coifee allowed for each person should be the same, and the amount of water added to e&ch. tablespoonful of coffee should be decreased one-half. Sugar and cream is usedjn breakfast coffee, but sugar only in black coffee, with sometimes the addition of a spoonful of brandy to each cup, and bilmed upon the sugar, or a few drops of lemon juice if the flavor is liked, but these last always at the discretion of the drinker and at table. TEAS. Teas.— One teaspoonful of tea for each person, and a teaspoonful additional, three gills of boiling water to each teaspoonful of tea

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