ORANGES, To Clean. — Put half a bushel of dry sawdust in a
barrel, pour in two or three boxes of oranges, and then turn slowly upon a
crank. The fruit will come out remarkably clean.
ORANGES, To Preserve. — Boil the oranges first in salt and water,
then boil them for ten minutes three successive days in a very thin syrup ;
let them stand for eight weeks, after which give them a light boil in a thick
syrup ; let them stand a day, then put them into jars with the syrup, cover
a paper dipped in brandy over each pot and tie down with a bladder.
When boiling, do not cover the saucepan.
ORANGE TONIC. — Steep one ounce of orange peel, one ounce
of camomile flowers, and a few cloves in a pint of boiling water. A wine-
glassful to be taken in the same quantity of sherry wine.
ORGEAT. — Blanch six ounces of sweet almonds and fifteen bitter,
and pound them with a spoonful of water. Stir in by degrees a pint of
milk mixed with the same amount of water, and strain the whole through
a canvas bag. Boil a quarter of a pound of sugar in half a pint of water✪ Orgeat,
skim it well, and mix it with the other ingredients ; add a glass of brandy
and a spoonful of orange-flower water.
ORMOLU. — Grind some fine brass to an impalpable powder, and
mix with it seventy-five per centum of copper and twenty-five per centum of
zinc. A higher colour may be obtained by adding gold lacquer to the above.
OSTRICH FEATHERS, To Clean. — Dissolve four ounces of
white soap in four pints of rather hot water ; work it into a lather, then
immerse the feathers and rub briskly with the hand for five or ten minutes ;
wash in clear water, as hot as can be borne by the hand, and shake them
till dry.
OX-CHEEK, Marinate of. — Take out the bones, and stew the
meat with red wine and white wine vinegar ; season with salt and pepper.
When tender, take it up, and put to the liquor in which it was stewed, a
pint of sherry wine, a bunch of rosemary, two bay leaves, sage, parsley,
marjoram, thyme, a few pepper corns, and a little sliced ginger. Boil these
together ; strain, and pour the liquor over the meat. Serve garnished with
sliced lemon.
OX-CHEEK (POTTED).— Take the fleshy part of the cheek
after it is stewed, season with pepper and salt, and beat it very fine in a
mortar with a small quantity of fat skimmed off the gravy ; press it into
pots and pour over it mutton fat or clarified butter.
OX-CHEEK (STEWED).— Cleanse the cheek and lay it in luke-
warm water for three or four hours, then soak it in cold water for seven or
sight hours ; wipe it clean, put it into a stew-pot with three quarts of water,
and after it has boiled a few moments skim it well and let it simmer for two
hours, and then put with it two whole onions, a couple of turnips, two
sliced carrots, a bundle of sweet herbs, and pepper, salt, garlic, and leek
to taste. Let the whole stew till the meat and vegetables are tender, re-
moving the scum as it rises. Take out the cheek, divide it into suitable
pieces for the table ; let the stew cool, and remove the fat. Warm the
143
whole again ; colour the soup with caramel, and serve either separately or
with the meat. A little mushroom ketchup or a glass of port wine imparts
a fine flavour to the soup.
Page 158 · 1 recipe record on this page
Presented as published in 1891. 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
ORANGES, To Clean. — Put half a bushel of dry sawdust in a barrel, pour in two or three boxes of oranges, and then turn slowly upon a crank. The fruit will come out remarkably clean.
ORANGES, To Preserve. — Boil the oranges first in salt and water, then boil them for ten minutes three successive days in a very thin syrup ; let them stand for eight weeks, after which give them a light boil in a thick syrup ; let them stand a day, then put them into jars with the syrup, cover a paper dipped in brandy over each pot and tie down with a bladder. When boiling, do not cover the saucepan.
ORANGE TONIC. — Steep one ounce of orange peel, one ounce of camomile flowers, and a few cloves in a pint of boiling water. A wineglassful to be taken in the same quantity of sherry wine.
ORGEAT. — Blanch six ounces of sweet almonds and fifteen bitter, and pound them with a spoonful of water. Stir in by degrees a pint of milk mixed with the same amount of water, and strain the whole through a canvas bag. Boil a quarter of a pound of sugar in half a pint of water, skim it well, and mix it with the other ingredients ; add a glass of brandy and a spoonful of orange-flower water.
ORMOLU. — Grind some fine brass to an impalpable powder, and mix with it seventy-five per centum of copper and twenty-five per centum of zinc. A higher colour may be obtained by adding gold lacquer to the above.
OSTRICH FEATHERS, To Clean. — Dissolve four ounces of white soap in four pints of rather hot water ; work it into a lather, then immerse the feathers and rub briskly with the hand for five or ten minutes ; wash in clear water, as hot as can be borne by the hand, and shake them till dry.
OX-CHEEK, Marinate of. — Take out the bones, and stew the meat with red wine and white wine vinegar ; season with salt and pepper. When tender, take it up, and put to the liquor in which it was stewed, a pint of sherry wine, a bunch of rosemary, two bay leaves, sage, parsley, marjoram, thyme, a few pepper corns, and a little sliced ginger. Boil these together ; strain, and pour the liquor over the meat. Serve garnished with sliced lemon.
OX-CHEEK (POTTED).— Take the fleshy part of the cheek after it is stewed, season with pepper and salt, and beat it very fine in a mortar with a small quantity of fat skimmed off the gravy ; press it into pots and pour over it mutton fat or clarified butter.
OX-CHEEK (STEWED).— Cleanse the cheek and lay it in lukewarm water for three or four hours, then soak it in cold water for seven or sight hours ; wipe it clean, put it into a stew-pot with three quarts of water, and after it has boiled a few moments skim it well and let it simmer for two hours, and then put with it two whole onions, a couple of turnips, two sliced carrots, a bundle of sweet herbs, and pepper, salt, garlic, and leek to taste. Let the whole stew till the meat and vegetables are tender, removing the scum as it rises. Take out the cheek, divide it into suitable pieces for the table ; let the stew cool, and remove the fat. Warm the
whole again ; colour the soup with caramel, and serve either separately or with the meat. A little mushroom ketchup or a glass of port wine imparts a fine flavour to the soup.
Records on this page
Orgeat