In almost every comity — nay, almost every district —
are to be found local dishes and customs. In most parts
of Yorkshire “ goose-pie” is a favourite food of the season,
and it is very good eating too, as may be proved by
manufacturing a sample from one of the receipts for this
pie given under its special heading.
The Yule Dough, or Dow, is one of those ancient em-
blems that have been outgrown by custom. It was a
cake made in the shape of a flattened baby, with currants,
cloves, or peppercorns for eyes, which bakers used for-
merly to manufacture, and present to their customers as
little remembrances of the time of year, just as tallow-
chandlers used to present coloured Christmas candles.
But the great revolution of time now requires a Christmas-
box for the servant, and nothing less — a compliment
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Fowl _as usually sent from
Poulterers’.
Position Required for Roasting.
First Operation with Trussing-needle.
Mode of Folding Wings on Back.
Strings as seen on Back— that Trans-
fixing the Wings passing through
folded-down Flap of Neck.
TRUSSING POULTRY.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
385
Christmas Fare — continued.
that the master is expected to return to every mortal
creature that earns a living in his neighbourhood, and
calls, or has called, at his house in behalf of his own or
his employer’s business. The boar’s head and peacock
have gone by the board, but we have yet sif-loins,
turkeys, geese, sucking-pigs, plum puddings, mince pies,
and a variety of cakes and other delicacies, so that there
seems to be no reason why we should not observe and
keep up the great and joyous season with as much
heartiness and vigour as ever was in the days of yore.
Happily, too, the Lord of Misrule has in a measure
given way to the mistletoe-bough and its mystic rights ;
and Christmas-trees and snap-dragon for children, dancing
and round games for adults, have superseded such ab-
surdities as dipping for nuts and apples, foot plough,
hot cockles, and blind-man’s-buff.
An extensive variety of receipts suitable for this season
will be found under various headings.
Christmas Pudding's. — (1) Break six eggs, and separate the
yolks from the whites. Take 2 breakfast-cupfuls of rich
mincemeat (if it has become too dry for pies so much the
better, as it will make a nicer pudding), put the yolks of six
eggs into it, and beat them well with it for three or four
minutes. Beat the whites to a froth, and have ready 6oz. of
flour✪ Christmas Pudding. Add to the pudding first a little flour, and then a
little beaten white of egg', and so on alternately till both
flour and egg are used up, beating each addition well in.
Butter the inside of a good-sized mould, and put the pudding
into it, allowing room for it to swell, cover it firmly, plunge
it into boiling water, and keep it boiling rapidly for five hours.
Page 349 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In almost every county — nay, almost every district — are to be found local dishes and customs. In most parts of Yorkshire “ goose-pie” is a favourite food of the season, and it is very good eating too, as may be proved by manufacturing a sample from one of the receipts for this pie given under its special heading.
The Yule Dough, or Dow, is one of those ancient emblems that have been outgrown by custom. It was a cake made in the shape of a flattened baby, with currants, cloves, or peppercorns for eyes, which bakers used formerly to manufacture, and present to their customers as little remembrances of the time of year, just as tallowchandlers used to present coloured Christmas candles. But the great revolution of time now requires a Christmasbox for the servant, and nothing less — a compliment
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Fowl _as usually sent from Poulterers’.
Position Required for Roasting.
First Operation with Trussing-needle.
Mode of Folding Wings on Back.
Strings as seen on Back— that Transfixing the Wings passing through folded-down Flap of Neck.
TRUSSING POULTRY.
Christmas Fare — continued. that the master is expected to return to every mortal creature that earns a living in his neighbourhood, and calls, or has called, at his house in behalf of his own or his employer’s business. The boar’s head and peacock have gone by the board, but we have yet sif-loins, turkeys, geese, sucking-pigs, plum puddings, mince pies, and a variety of cakes and other delicacies, so that there seems to be no reason why we should not observe and keep up the great and joyous season with as much heartiness and vigour as ever was in the days of yore.
Happily, too, the Lord of Misrule has in a measure given way to the mistletoe-bough and its mystic rights ; and Christmas-trees and snap-dragon for children, dancing and round games for adults, have superseded such absurdities as dipping for nuts and apples, foot plough, hot cockles, and blind-man’s-buff.
An extensive variety of receipts suitable for this season will be found under various headings.
Christmas Pudding's. — (1) Break six eggs, and separate the yolks from the whites. Take 2 breakfast-cupfuls of rich mincemeat (if it has become too dry for pies so much the better, as it will make a nicer pudding), put the yolks of six eggs into it, and beat them well with it for three or four minutes. Beat the whites to a froth, and have ready 6oz. of flour. Add to the pudding first a little flour, and then a little beaten white of egg', and so on alternately till both flour and egg are used up, beating each addition well in. Butter the inside of a good-sized mould, and put the pudding into it, allowing room for it to swell, cover it firmly, plunge it into boiling water, and keep it boiling rapidly for five hours.
Records on this page
Christmas PuddingPudding