over the contents of the pudding-basin. Let the pudding
soak for lialf-an-hour, then cover the basin with a sheet of
paper; put a plate over it, stand it in a saucepan with
boiling water to three-parts its height, and steam the
pudding for an-hour-and-a-half. More boiling water should
be poured into the saucepan as the quantity diminishes,
but care should be taken that it does not enter the basin.
In the meantime prepare the following sauce : Put the
yolks of six eggs in a small lined saucepan with 6 table-
spoonfuls of caster sugar, and beat them well, then mix in
J pint of white wine. Place the saucepan over a moderate
fire and stir the sauce until it thickens, then move it to
the side and beat well. Do not let the sauce boil or the
eggs will curdle. When the pudding is cooked, turn it out
of the basin on to a hot dish, stick a circle of half-cherries
round the upper part (see Fig. 1183), pour the sauce round
it, and serve without delay.
MINCE PIES. — Some very interesting details are
given of the origin of these mider Christmas Fare.
They are usually made in small patty-pans, dusted over
with caster sugar, piled on a dish covered by a folded
napkin, and garnished with bits of holly (see Fig. 1184).
The following receipts are contributed by one of the most
famous pastrycooks in this country. Any of the Mince-
meats given under that heading may be used in these.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
945
Mince Pies — continued.
(1) Prepare some puff, short- or tart paste, and roll
it out on a floured table to the thickness of Jin. Butter
some large patty-pans and line them with the paste ;
fdl each one with mincemeat, cover with rounds of the
paste, trim round the edges, and moisten and press them
together. Bake for from twenty-five to thirty minutes
in a brisk oven. Beat some white of egg✪ Mince Pies to a stiff froth ;
take the pies out when cooked, dip a paste-brush in the
beaten egg, and brush them over with it. Sprinkle sugar
over each, and put them in the oven again for two or
three minutes to glaze. Arrange the pies on a folded
napkin or ornamental dish-paper placed on a dish, garnish
with sprigs of holly, and serve while very hot.
(2) The pies are made the same as No. 1 ; then put some
punch syrup in a small saucepan, and place it over the
fire until hot. When cooked, take the pies out of their
tins, pour through a funnel 1 table -spoonful of the syrup
into each, sift over caster sugar, place them on a dish, and
serve.
Page 540 · 1 recipe record on this page
Presented as published in 1892. 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
over the contents of the pudding-basin. Let the pudding soak for half-an-hour, then cover the basin with a sheet of paper; put a plate over it, stand it in a saucepan with boiling water to three-parts its height, and steam the pudding for an hour and a half. More boiling water should be poured into the saucepan as the quantity diminishes, but care should be taken that it does not enter the basin. In the meantime prepare the following sauce : Put the yolks of six eggs in a small lined saucepan with 6 tablespoonfuls of caster sugar, and beat them well, then mix in J pint of white wine. Place the saucepan over a moderate fire and stir the sauce until it thickens, then move it to the side and beat well. Do not let the sauce boil or the eggs will curdle. When the pudding is cooked, turn it out of the basin on to a hot dish, stick a circle of half-cherries round the upper part (see [illustration: Fig. 1183], pour the sauce round it, and serve without delay.
MINCE PIES. — Some very interesting details are given of the origin of theseold Christmas Fare. They are usually made in small patty-pans, dusted over
with caster sugar, piled on a dish covered by a folded napkin, and garnished with bits of holly (see [illustration: Fig. 1184]. The following receipts are contributed by one of the most famous pastrycooks in this country. Any of the Mincemeats given under that heading may be used in these.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Mince Pies — continued.
(1) Prepare some puff, short- or tart paste, and roll it out on a floured table to the thickness of Jin. Butter some large patty-pans and line them with the paste ; fill each one with mincemeat, cover with rounds of the paste, trim round the edges, and moisten and press them together. Bake for from twenty-five to thirty minutes in a brisk oven. Beat some white of egg to a stiff froth ; take the pies out when cooked, dip a paste-brush in the beaten egg, and brush them over with it. Sprinkle sugar over each, and put them in the oven again for two or three minutes to glaze. Arrange the pies on a folded napkin or ornamental dish-paper placed on a dish, garnish with sprigs of holly, and serve while very hot.
(2) The pies are made the same as No. 1 ; then put some punch syrup in a small saucepan, and place it over the fire until hot. When cooked, take the pies out of their tins, pour through a funnel 1 table -spoonful of the syrup into each, sift over caster sugar, place them on a dish, and serve.
Records on this page
Mince Pies