White Wine Whey

Ingredients

• One wine-glassful port wine
• one half pint milk
• one tea-spoonful sugar
• one pinch grated nutmeg

Method

1. 1

   Place in a saucepan the milk, place the pan over the fire, and when the milk boils add the sugar and wine.

2. 2

   Stir twice, then pour instantly through a fine piece of muslin into a small basin; grate in the nutmeg, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 188. The excerpt below is the record exactly as published.

WHITE WINE WHEY. 293 water boils pour it away; cover it again with water, and when it boils pour it away also. Take out the piece of rabbit, melt in the sauce-pan the butter, add the flour, stir both well together, and then pour in by degrees the water and milk. Stir all till boiling ; draw the pan on one side, add the pepper and salt, and simmer slowly for one hour and a quarter. Serve the piece of rabbit on a very hot dish, and pour the sauce round and over. Boiled Fish. — One small sole, or the tail-end of a cod fish, one small table-spoonful of salt. Place a large sauce-pan of boiling water over the fire, add the salt, and, when rapidly boiling, wash well the piece of cod and plunge it in. Boil for seven minutes. Serve on a folded napkin placed on a very hot dish ; garnish with fresh parsley. To prepare the sole, wash it well and clean it, but keep on both skins; plunge it into plenty of boiling water in which has been dissolved a little salt. Boil for five minutes, and serve in same way as cod fish. Fried Sole.— One fillet of sole, the white of an egg, one pinch salt, one pinch pepper, one table-spoonful bread crumbs. Beat well up the white of egg on a plate. Place on a sheet of kitchen-paper the bread crumb, pepper, and salt Roll the piece of fish well in the egg ; do not handle it, but turn it over and over with a fork ; roll it in the bread crumb. Have in readiness in a stew-pan as much clarified fat* as cover the fish ; place the pan over the fire, and when the fat begins to smoke, plunge in the fish, and cook for three minutes. Lift the fish out with a fork, and place it to drain before the fire on a piece of kitchen-paper. Place it on a hot dish, and garnish with fresh parsley. White Wine Whey.— One wine-glassful port wine, one half pint milk, one tea-spoonful sugar, one pinch grated nutmeg

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