Allemand Sauce. — Put into a saucepan
one pint of white stock, with, a little salt, six
mushi-ooms, a thin strip of lemon-peel, a little
parsley, three onions, and a bunch of savoury
herbs. Let it boil, then di-aw it to the side of
the fire, and allow it to simmer slowly for half
an hour or more. Thicken it -vx-ith a little
flour, let it boil for a few minutes, and strain.
Add the beaten yolks of three eggs✪ Allemand Sauce, and re-
place it on the fire. Stir it constantly, and
make it thoroughly hot; but it must not
boil up again, or the sauce will be spoiled.
Probable cost, Is. Sufficient for a pint of
sauce.
Allemand Sauce (another way).— Put
into a saucepan two ounces of butter; when
melted, stir in briskly a dessert- spoonful of flour
and half a pint of white stock, or failing that,
water. Add a little lemon-peel, salt and pepper
to taste, half a tea-spoonful of sugar, an onion,
a little nutmeg, and a bunch of savoury herbs.
Let all simmer by the side of the fire for a
little while, then strain. Mix with the sauce
half a cupful of milk, and the yolk of one egg✪ Allemand Sauce (another way) ;
put it on the fire once more, stirring briskly all
the time, and when nearly boiling, it is ready
to serve. Time, fortj- minutes. Probable cost,
8d. Sufficient for three-quarters of a pint
of sauce.
Allspice, Essence of.— Pour two
di-achms of oil of pimento very gradually into-
thi-ee ounces of spirits of wine, and let it stand
I for a few minutes. Put it into a bottle and
I cork it closely. Probable cost, Is. 8d. Five-
I or six drops will flavour a pint.
Allspice, Tincture of. — Put two ounces^
of powdered allspice into a bottle with one pint
of brandy. Let it soak for a fortnight, shaking;
■ it up every three days. Pour it into anothei-
1 bottle, leaving the sediment, and cork it closely.
I Half a tea-spoonful will flavour a pint. Pro-
bable cost, exclusive of the brandy, 4d.
I
! Almack's Preserve. — Take two dozen
plums, one dozen apples, and one dozen pears :
split the plums and take the stones out, pare
j and core the apples and pears, and place all the
I fruit in alternate layers in a deep jar. Place
the jar in the oven, in a shallow dish containing
boiling water. A\Tien the fruit is well mixed,
put a pound of sugar✪ Almack's Preserve to every pound of fruit,,
I and pour the whole into a preserving-pan. Stii-
constantly, and boil for forty minutes or moi-e,
or until the mixture thickens. Pour it out,
and cut into slices ready for use. Time, four
I to six hours. Probable cost, 3s. Seasonable-
j from August to October.
j Almond Cake, Plain. — Blanch and
pound in a mortar three ounces of sweet
j almonds and seven or eight Tjitter almonds.
Rub the rind of a lemon upon four ounces of
loaf sugar, and pound this with the almonds.
Add the yolks of four eggs well beaten, and a
piece of butter the size of a walnut. Work in
a quarter of a pound of fine flour✪ Almond Cake, Plain, and, lastly,
I the whites of the eggs beaten to a solid froth-
Put into a well-buttered moul(;l, and bake in a
good oven. Time, three-quarters of an hour.^
Probable cost, 9d.
Almond Cake, Rich. — Blanch and ✪ Almond Cake, Rich
Page 123 · 6 recipe records 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
Allemand Sauce. — Put into a saucepan one pint of white stock, with, a little salt, six mushrooms, a thin strip of lemon-peel, a little parsley, three onions, and a bunch of savoury herbs. Let it boil, then draw it to the side of the fire, and allow it to simmer slowly for half an hour or more. Thicken it with a little flour, let it boil for a few minutes, and strain. Add the beaten yolks of three eggs, and replace it on the fire. Stir it constantly, and make it thoroughly hot; but it must not boil up again, or the sauce will be spoiled. Probable cost, Is. Sufficient for a pint of sauce.
Allemand Sauce (another way).— Put into a saucepan two ounces of butter; when melted, stir in briskly a dessert- spoonful of flour and half a pint of white stock, or failing that, water. Add a little lemon-peel, salt and pepper to taste, half a tea-spoonful of sugar, an onion, a little nutmeg, and a bunch of savoury herbs. Let all simmer by the side of the fire for a little while, then strain. Mix with the sauce half a cupful of milk, and the yolk of one egg ; put it on the fire once more, stirring briskly all the time, and when nearly boiling, it is ready to serve. Time, fortj- minutes. Probable cost,
8d. Sufficient for three-quarters of a pint of sauce.
Allspice, Essence of.— Pour two
drachms of oil of pimento very gradually into three ounces of spirits of wine, and let it stand
I for a few minutes. Put it into a bottle and
I cork it closely. Probable cost, Is. 8d. Five-
I or six drops will flavour a pint.
Allspice, Tincture of. — Put two ounces^ of powdered allspice into a bottle with one pint of brandy. Let it soak for a fortnight, shaking;
■ it up every three days. Pour it into another
1 bottle, leaving the sediment, and cork it closely.
I Half a tea-spoonful will flavour a pint. Probable cost, exclusive of the brandy, 4d.
! Almack's Preserve. — Take two dozen
plums, one dozen apples, and one dozen pears : split the plums and take the stones out, pare
j and core the apples and pears, and place all the
I fruit in alternate layers in a deep jar. Place the jar in the oven, in a shallow dish containing boiling water. When the fruit is well mixed, put a pound of sugar to every pound of fruit,,
I and pour the whole into a preserving-pan. Stiiconstantly, and boil for forty minutes or more, or until the mixture thickens. Pour it out, and cut into slices ready for use. Time, four
I to six hours. Probable cost, 3s. Seasonablej from August to October.
j Almond Cake, Plain. — Blanch and
pound in a mortar three ounces of sweet j almonds and seven or eight bitter almonds. Rub the rind of a lemon upon four ounces of loaf sugar, and pound this with the almonds. Add the yolks of four eggs well beaten, and a piece of butter the size of a walnut. Work in a quarter of a pound of fine flour, and, lastly, I the whites of the eggs beaten to a solid froth- Put into a well-buttered mould, and bake in a good oven. Time, three-quarters of an hour.^ Probable cost, 9d.
Almond Cake, Rich. — Blanch and
Records on this page
Allemand SauceAllemand Sauce (another way)Almack's PreserveAlmond Cake, PlainAlmond CreamsAlmond Cake, Rich