Leaves and flowers formed of it, and
d i ied gradually until perfectly crisp, will keep for a long time in a
* When these are objected to, use half a pound of the swe? t almonds.
868
MODERN COOKERY.
[chap. XVllf.
tin box or canister, and they form elegant decorations for pastry.
When a fluted cutter the size of the pattypans is at hand, it will be
an improvement to cut out the paste with it, and then to j tress it
lightly into them, as it is rather apt to break when pared off with a
knife. To colour it, prepared cochineal, or spinach -green, must be
added to it in the mortar.
FAIRY FANCIES.
( Faniaisies de Fees.')
A small, but very inexpensive set
of tin cutteis must be had for this
pretty form of pastry, which is, how-
|P ever, quite worthy of so slight a cost.
' The short crust, of page 349, answers
for it better than puff paste. Roll
it thin and very even, and with the
larger tin, shaped thus, cut out a dozen or more of small sheets;
then, with a couple of round cutters, of which one should be about
an inch in diameter, and the other
only half the size, form four times
the number of rings, and lay them
on the sheets in the manner shown
in the engraving. The easier mode
of placing them regularly, is to raise
each ring without removing the small cutter from it, to moisten it
with a camel’s hair brush dipped in white of egg, and to lay it on the
paste as it is gently loosened from the tin, When all the pastry is
prepared, set it into a very gentle oven, that it may become crisp and
yet remain quite pale. Before it is sent to table, fill the four divi-
sions of each fantaisie with preserve of a different colour. For ex-
ample : one ring with apple or strawberry jelly, another with apricot
jam, a third with peach or green-gage, and a fourth with raspberry
jelly. The cases may be iced, and ornamented in various ways
before they are baked. They are prettiest when formed of white
almond-paste, with pink or pale green rings : they may then be filled,
at the instant of serving, with well-drained whipped cream.
MINCEMEAT.
( Author's Receipt.)
To one pound of an unsalted ox-tongue, boiled tender and cut free
from the rind, add two pounds of fine stoned raisins, two of beef
kidney-suet, two pounds and a half of currants well cleaned and
dried, two of good apples, twro and a half of fine Lisbon sugar, from
half to a whole pound of candied peel according to the taste, the
CHAP. XVIII.]
PASTRY.
8G0
grated rinds of two large lemons, and two more boiled quite tender,
and chopped up entirely, with the exception of the pips, two small
nutmegs, half an ounce of salt, a large teaspoonful of pounded mace,
rather more of ginger in powder, half a pint of brandy, and as much
good sherry or Madeira✪ Mincemeat. Mince these ingredients separately, and
mix the others all well before the brandy and the wine are added ;
press the whole into a jar or jars, and keep it closely covered. It
should be stored for a few days before it is used, and will remain
good for many weeks. Some persons like a slight flavouring of
cloves in addition to the other spices ; others add the juice of two or
three lemons, and a larger quantity of brandy. The inside of a
tender and well-roasted sirloin of beef will answer quite as well as
the tongue.
Page 331 · 1 recipe record on this page
Presented as published in 1884. 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
Leaves and flowers formed of it, and dried gradually until perfectly crisp, will keep for a long time in a
* When these are objected to, use half a pound of the swe? t almonds.
[chap. XVllf.
tin box or canister, and they form elegant decorations for pastry. When a fluted cutter the size of the pattypans is at hand, it will be an improvement to cut out the paste with it, and then to press it lightly into them, as it is rather apt to break when pared off with a knife. To colour it, prepared cochineal, or spinach -green, must be added to it in the mortar.
FAIRY FANCIES.
( Faniaisies de Fees.')
A small, but very inexpensive set of tin cutteis must be had for this pretty form of pastry, which is, how- |P ever, quite worthy of so slight a cost. ' The short crust, of page 349, answers for it better than puff paste. Roll it thin and very even, and with the larger tin, shaped thus, cut out a dozen or more of small sheets; then, with a couple of round cutters, of which one should be about an inch in diameter, and the other only half the size, form four times the number of rings, and lay them on the sheets in the manner shown in the engraving. The easier mode of placing them regularly, is to raise each ring without removing the small cutter from it, to moisten it with a camel’s hair brush dipped in white of egg, and to lay it on the paste as it is gently loosened from the tin, When all the pastry is prepared, set it into a very gentle oven, that it may become crisp and yet remain quite pale. Before it is sent to table, fill the four divisions of each fantaisie with preserve of a different colour. For example : one ring with apple or strawberry jelly, another with apricot jam, a third with peach or green-gage, and a fourth with raspberry jelly. The cases may be iced, and ornamented in various ways before they are baked. They are prettiest when formed of white almond-paste, with pink or pale green rings : they may then be filled, at the instant of serving, with well-drained whipped cream.
MINCEMEAT.
( Author's Receipt.)
To one pound of an unsalted ox-tongue, boiled tender and cut free from the rind, add two pounds of fine stoned raisins, two of beef kidney-suet, two pounds and a half of currants well cleaned and dried, two of good apples, twro and a half of fine Lisbon sugar, from half to a whole pound of candied peel according to the taste, the
8G0
grated rinds of two large lemons, and two more boiled quite tender, and chopped up entirely, with the exception of the pips, two small nutmegs, half an ounce of salt, a large teaspoonful of pounded mace, rather more of ginger in powder, half a pint of brandy, and as much good sherry or Madeira. Mince these ingredients separately, and mix the others all well before the brandy and the wine are added ; press the whole into a jar or jars, and keep it closely covered. It should be stored for a few days before it is used, and will remain good for many weeks. Some persons like a slight flavouring of cloves in addition to the other spices ; others add the juice of two or three lemons, and a larger quantity of brandy. The inside of a tender and well-roasted sirloin of beef will answer quite as well as the tongue.
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Mincemeat