(ill a quart basin. Boil this gently with a gill of water, a pound of
loaf sugar, and the strained juice and grated rind of half a lemon.
Stir it occasionally, to prevent burning, until it has fallen. Soak half
an ounce of gelatine in water while the rhubarb is boiling, then dis¬
solve it with two table-spoonfuls of boiling water. Stir it into the
rhubarb, beat it briskly for a minute or two, and add three or four i
drops of almond flavouring, and three or four drops of cochineal to
colour it✪ Rhubarb Mould. Turn it into a mould that has been soaked in cold water,
and put it in a cool place to set. Serve it on a glass dish, with cream,
Devonshire cream, or custard as an accompaniment.
June 4th.
Breakfast.
Luncheon.
Dinner.
Baked Slips.
Mutton k la Sauce Piquante.
Mackerel k la Maitre
Potted Grouse.
Sliced Pudding.
d’H6tel.
Sally Lunns.
Beef StewedwithVegetables.
Dry Toast.
New Potatoes.
Brown and White Bread and
Cabbage.
Butter.
Rhubarb Mould.
Porridge.
Custard.
Cheese.
Marketing.
For the Day.— Two or three moderate-sized Fresh Mackerel ; about three
pounds, in one piece, of the Muscle of the Leg of Beef ( January 27th) ; New
Potatoes ; Spring Cabbage.
For To-morrow.— A pennyworth of Watercress.
Breakfast. — Baked Slips (January 7th). Potted Grouse (January
7th). Sally Lunns. — Prepare the Sally Lunns in all things like the
tea-cakes (February 14th), remembering only to split them into
three instead of into halves. Porridge (January 25th).
Luncheon. — Mutton a la Sauce Piquante, made of the remains of
mutton served June 3rd (March 30tli) ; Sliced Pudding (March 6th).
Dinner. — Mackerel, Baked, a la Maitre d’Hotel (April 15th);
Maitre d’Hotel Sauce (May 6th); Beef a la Jardiniere (March
17th) ; New Potatoes (April 12th). Cabbage ( Savoys , Greens , and
Brussels Sprouts). — Trim away the outer leaves, cut the cabbage
into halves through the heart, put these into a bowl, sprinkle
a little salt upon them, and pour water gently into the crevices
to dislodge the insects. Pour cold water all over them, and
let them lie in it for an hour ; then wash them in two or three
waters, and drain them in a colander. Have ready a saucepan with
plenty of fast-boiling water in it ; throw salt into this, in the proportion
of a table-spoonful to half a gallon of water. If the vegetables are
old or stale a very little carbonate of soda — as much as would
barely cover a threepenny-piece — may be added also ; but this is
not necessary when the vegetables are young and freshly gathered.
L!
3
)!
3
;i
A YEAR'* COOKERY.
211
Put in tlie cabbage, press it clown occasionally, and boil till tender.
Do not put the lid on the saucepan during the whole time. When done
enough, turn it into a colander, press the water from it with the back
of a plate, and put it into a hot tureen. Score it several times
across the top with a knife, sprinkle pepper and salt over it, and
serve. A small cabbage will be done enough in about twenty
minutes ; a large one will take from half to three-quarters of an
hour. Savoys, Turnip-tops, and Brussels sprouts may be cooked in
the same way : that is, trimmed and cleansed, then thrown into
plenty of fast-boiling water, and boiled with the lid off the pan till
done enough. Sprouts, however, should be kept whole and drained
lightly, and they should not be pressed or cut across.
A year's cookery
1880Page 168 · 1 recipe record on this page
Presented as published in 1880. 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
(ill a quart basin. Boil this gently with a gill of water, a pound of loaf sugar, and the strained juice and grated rind of half a lemon. Stir it occasionally, to prevent burning, until it has fallen. Soak half an ounce of gelatine in water while the rhubarb is boiling, then dis¬ solve it with two table-spoonfuls of boiling water. Stir it into the rhubarb, beat it briskly for a minute or two, and add three or four i drops of almond flavouring, and three or four drops of cochineal to colour it. Turn it into a mould that has been soaked in cold water, and put it in a cool place to set. Serve it on a glass dish, with cream, Devonshire cream, or custard as an accompaniment.
June 4th.
Breakfast.
Luncheon.
Dinner.
Baked Slips.
Mutton k la Sauce Piquante.
Mackerel k la Maitre
Potted Grouse.
Sliced Pudding.
d’H6tel.
Sally Lunns.
Beef Stewed with Vegetables.
Dry Toast.
New Potatoes.
Brown and White Bread and
Cabbage.
Butter.
Rhubarb Mould.
Porridge.
Custard.
Cheese.
Marketing.
For the Day.— Two or three moderate-sized Fresh Mackerel ; about three pounds, in one piece, of the Muscle of the Leg of Beef ( January 27th) ; New Potatoes ; Spring Cabbage.
For To-morrow.— A pennyworth of Watercress.
Breakfast. — Baked Slips (January 7th). Potted Grouse (January 7th). Sally Lunns. — Prepare the Sally Lunns in all things like the tea-cakes (February 14th), remembering only to split them into three instead of into halves. Porridge (January 25th).
Luncheon. — Mutton a la Sauce Piquante, made of the remains of mutton served June 3rd (March 30tli) ; Sliced Pudding (March 6th).
Dinner. — Mackerel, Baked, a la Maitre d’Hotel (April 15th); Maitre d’Hotel Sauce (May 6th); Beef a la Jardiniere (March 17th) ; New Potatoes (April 12th). Cabbage ( Savoys , Greens , and Brussels Sprouts). — Trim away the outer leaves, cut the cabbage into halves through the heart, put these into a bowl, sprinkle
a little salt upon them, and pour water gently into the crevices
to dislodge the insects. Pour cold water all over them, and
let them lie in it for an hour ; then wash them in two or three
waters, and drain them in a colander. Have ready a saucepan with plenty of fast-boiling water in it ; throw salt into this, in the proportion of a table-spoonful to half a gallon of water. If the vegetables are old or stale a very little carbonate of soda — as much as would barely cover a threepenny-piece — may be added also ; but this is not necessary when the vegetables are young and freshly gathered.
L!
)!
;i
Put in tlie cabbage, press it clown occasionally, and boil till tender. Do not put the lid on the saucepan during the whole time. When done enough, turn it into a colander, press the water from it with the back of a plate, and put it into a hot tureen. Score it several times across the top with a knife, sprinkle pepper and salt over it, and serve. A small cabbage will be done enough in about twenty minutes ; a large one will take from half to three-quarters of an hour. Savoys, Turnip-tops, and Brussels sprouts may be cooked in the same way : that is, trimmed and cleansed, then thrown into plenty of fast-boiling water, and boiled with the lid off the pan till done enough. Sprouts, however, should be kept whole and drained lightly, and they should not be pressed or cut across.
Records on this page
Rhubarb Mould