BEEF TONGUES (BOILED). — Dress the tongues directly
they are taken from the pickle, or if they have remained there long throw
them into cold water for three or four hours until they are soft ; then bring
them gently to a boil, and simmer until tender. Remove the scum as it
rises, and when they are half done throw in a good-sized bunch of sweet
herbs. Time, about five hours✪ Beef Tongues (Boiled).
BEEF TONGUES (FRIED). — If fresh, soak them in clear water
for six or seven hours, but if pickled they may be cooked at once. Boil them
tender, peel, and cut into slices. Mix the beaten yolk of an egg with a
little lemon juice, nutmeg, and sugar, rub it over the slices, and fry in hot
butter. Serve with melted butter, with which is mixed a little sugar and a
glass of sherry w'in✪ Beef Tongues (Fried)e.
BEER BARRELS, To Sweeten. — Wine and beer casks maybe
rendered perfectly sweet by rinsing them first with vitriol and water, and
afterwards with pure water.
Or, mix lime with water to the consistence of treacle, run it all over the
inside of the cask, let it remain till dry, then cleanse with water. This
method is adopted in many of our breweries.
BEER, Finings for. — Dissolve two ounces of isinglass in a quart of
stalo beer, simmer to the consistence of syrup, add a tablespoonful of salt
and a quarter of a pint of powdered oyster shells ; put them into half a
gallon of beer, and stir it till it ferments. This quantity is sufficient for
ntty gallons of beer.
BEER (HERB). — Put intotwo gallons of water two large handfuls
of nettles, a dozen roots of dandelion (with leaves), and one ounce ot
bruised root ginger. Boil for one hour, then strain through a sieve into a
vessel. While hot, add a pound and a half of sugar, and let it stand till
lukewarm. Meanwhile dissolve in sweetened lukewarm water two ounces
of yeast✪ Beer (Herb), which, when risen, mix with the beer. On the following day
skim the barm off the beer, then bottle, cork, and make secure with twine.
It will be ready for use in about two days.
BEER(SOUR),To Restore. — The addition of oyster-shells calcined
to whiteness, or a little fine chalk, or whiting will correct the acidity of
sour beer, and make it brisk and sparkling , but it will not keep long after
such additions.
BEER (SPRUCE). — See Spruce Beer.
BEER, To Improve Weak. — Boil to a syrupequal parts of extract of
quassia, extract of liquorice, extract of cocculus indicus, and sulphate of
iron. The above preparation imparts bitterness to the liquor and gives it
the appearance of a strong drink.
BEES’ HIVES, To Obtain the Honey from. — Place a table about
a yard in front of the hive, cover it with a thick cloth, and set in the center
a small plate containing the sixth part of an ounce of chloroform, or rather
more for a very large hive. Cover the plate with wire gauze, to prevent the
bees coming in immediate contact with the drug ; then, with a steady hand,
quickly lift the hive from its usual situation and set it over the plate.
Leave the hive closely covered with cloths for about twenty minutes, and
while the bees are stupefied remove the honey and replace the hive in its
original position, leaving the bees to return to their domicile as they
recover. This operation is best performed very early in the morning, before
the bees are astir.
Page 17 · 3 recipe records 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
BEEF TONGUES (BOILED). — Dress the tongues directly they are taken from the pickle, or if they have remained there long throw them into cold water for three or four hours until they are soft ; then bring them gently to a boil, and simmer until tender. Remove the scum as it rises, and when they are half done throw in a good-sized bunch of sweet herbs. Time, about five hours.
BEEF TONGUES (FRIED). — If fresh, soak them in clear water for six or seven hours, but if pickled they may be cooked at once. Boil them tender, peel, and cut into slices. Mix the beaten yolk of an egg with a little lemon juice, nutmeg, and sugar, rub it over the slices, and fry in hot butter. Serve with melted butter, with which is mixed a little sugar and a glass of sherry wine.
BEER BARRELS, To Sweeten. — Wine and beer casks maybe rendered perfectly sweet by rinsing them first with vitriol and water, and afterwards with pure water.
Or, mix lime with water to the consistence of treacle, run it all over the inside of the cask, let it remain till dry, then cleanse with water. This method is adopted in many of our breweries.
BEER, Finings for. — Dissolve two ounces of isinglass in a quart of stalo beer, simmer to the consistence of syrup, add a tablespoonful of salt and a quarter of a pint of powdered oyster shells ; put them into half a gallon of beer, and stir it till it ferments. This quantity is sufficient for forty gallons of beer.
BEER (HERB). — Put intotwo gallons of water two large handfuls of nettles, a dozen roots of dandelion (with leaves), and one ounce ot bruised root ginger. Boil for one hour, then strain through a sieve into a vessel. While hot, add a pound and a half of sugar, and let it stand till lukewarm. Meanwhile dissolve in sweetened lukewarm water two ounces of yeast, which, when risen, mix with the beer. On the following day skim the barm off the beer, then bottle, cork, and make secure with twine. It will be ready for use in about two days.
BEER(SOUR),To Restore. — The addition of oyster-shells calcined to whiteness, or a little fine chalk, or whiting will correct the acidity of sour beer, and make it brisk and sparkling , but it will not keep long after such additions.
BEER (SPRUCE). — See Spruce Beer.
BEER, To Improve Weak. — Boil to a syrupequal parts of extract of quassia, extract of liquorice, extract of cocculus indicus, and sulphate of iron. The above preparation imparts bitterness to the liquor and gives it the appearance of a strong drink.
BEES’ HIVES, To Obtain the Honey from. — Place a table about a yard in front of the hive, cover it with a thick cloth, and set in the center a small plate containing the sixth part of an ounce of chloroform, or rather more for a very large hive. Cover the plate with wire gauze, to prevent the bees coming in immediate contact with the drug ; then, with a steady hand, quickly lift the hive from its usual situation and set it over the plate. Leave the hive closely covered with cloths for about twenty minutes, and while the bees are stupefied remove the honey and replace the hive in its original position, leaving the bees to return to their domicile as they recover. This operation is best performed very early in the morning, before the bees are astir.
Records on this page
Beef Tongues (Boiled)Beef Tongues (Fried)Beer (Herb)