Polenta Pudding (to be eaten with
meat). — Boil a pint and a half of milk, and
di'op into it -\-cry gradually, stirring hriskly
all the time, half' a pound of polenta or maize-
flour. Boil, and stii- until the mixture is quite
thick and smooth, then stii' in a httle pepper
and salt, and an ounce of fresh butter. Pour
the mixture into a buttered mould, and bake
in a good even. Turn the pudding out before
serving. Time to bake, one hour and a half.
Probable cost, 8d. Sufficient for half a dozen
persons.
Polish Cutlets. — Take a pound of tender
rump steak not more than an inch thick ; cut
it into neat rounds, and beat these flat with a
cutlet bat. Mince finely two shallots, or a mo-
derate-sized onion, and, if liked, add haH a clove
of garlic. Put these ingredients into a stewpan
with two oimces of butter, half a salt-spoonful
of pepper, and thi'ee bruised clove✪ Polish Cutletss. "When the
onions are tender, without being^at all browned,
lay the cutlets upon them, cover the saucepan
closely, and let them steam very gently imtil
they are quite tender. If the gravy dries, add
one or two spoonfuls of stock, or even water.
When the cutlets are done enough, lift them
out, and place them on a hot dish. Skim the
gravy. Dredge a little flour into it, and colour
with burnt sugar — or, better still, put a nut of
brown thickening into it — let it boil two or
three minutes, and strain it over the meat.
Put a bordering of fried sliced potatoes roimd
the dish, or place a few mashed potatoes in the
centre, and serve very hot. Time to steam,
about an hour. Probable cost, Is. lOd. Suf-
ficient for two or three persons.
Polish. Pudding. — Blanch one ounce of
sweet almonds and six bitter ones, and pound
them in a mortar to a smooth jjaste, adding a
few drops of water to prevent their oiling.
Put them into a saucepan with half a pint of
new milk, and bring the liquid slowly to the
boil. Mix two table-spoonfuls of arro-wi-oot very
smootUy with half a pint of cold milk. Pour
the boiling milk upon this, and stir briskly
for a minute or two. Add two ounces of fresh
butter, and two well-beaten eggs✪ Polish Pudding, and stii- the
mixture again until it is cool. Put it into an
oiled mould, and set it upon ice, if possible ; if
not, lay it in a cool place until it is wanted.
Turn it out before serving, and send hot plates
to table with it, and the foUo'wdng sauce in a
tureen: — Beat two ounces of fresh butter to a
cream. Add two ounces of powdered sugar
and two glassfuls of sherry, and mix thoroughly.
Put the mixture into a small saucepan, and
stir gently until it boils. Serve immediately.
Time, six or eight hours to set the pudding, if
it is not put upon ice. Probable cost. Is., ex-
clusive of the sherrJ^ Sufficient for fom' or
five persons.
Polish Sauce, for Sweet Puddings.
— Put an ounce of butter and a tea-spoonful of
moist sugar into a stewpan, and when the sugar
is dissolved stii- in a tea-spoonful of fine flour.
Let it brown, then pour in four table- spoonfuls
of claret, add a tea-spoonful of stoned and
chopped raisins, a tea-spoonful of picked and
washed currants, the eighth of a small nutmeg
grated, an inch of thin lemon-rind, and half a
dozen almonds blanched and cut small✪ Polish Sauce for Sweet Puddings. Sim-
mer the sauce gently, until the currants are
soft, and serve. Time to simmer, a quarter of
an horn-. Probable cost, exclusive of the wine,
3d. Sufficient for two or thi-ee persons.
Page 1263 · 3 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
Polenta Pudding (to be eaten with meat). — Boil a pint and a half of milk, and drop into it very gradually, stirring briskly all the time, half' a pound of polenta or maizeflour. Boil, and stii- until the mixture is quite thick and smooth, then stir in a little pepper and salt, and an ounce of fresh butter. Pour the mixture into a buttered mould, and bake in a good oven. Turn the pudding out before serving. Time to bake, one hour and a half. Probable cost, 8d. Sufficient for half a dozen persons.
Polish Cutlets. — Take a pound of tender rump steak not more than an inch thick ; cut it into neat rounds, and beat these flat with a cutlet bat. Mince finely two shallots, or a moderate-sized onion, and, if liked, add haH a clove of garlic. Put these ingredients into a stewpan with two ounces of butter, half a salt-spoonful of pepper, and three bruised cloves. "When the onions are tender, without being^at all browned, lay the cutlets upon them, cover the saucepan closely, and let them steam very gently until they are quite tender. If the gravy dries, add one or two spoonfuls of stock, or even water. When the cutlets are done enough, lift them out, and place them on a hot dish. Skim the gravy. Dredge a little flour into it, and colour with burnt sugar — or, better still, put a nut of brown thickening into it — let it boil two or three minutes, and strain it over the meat. Put a bordering of fried sliced potatoes roimd the dish, or place a few mashed potatoes in the centre, and serve very hot. Time to steam, about an hour. Probable cost, Is. lOd. Sufficient for two or three persons.
Polish. Pudding. — Blanch one ounce of sweet almonds and six bitter ones, and pound them in a mortar to a smooth paste, adding a few drops of water to prevent their oiling. Put them into a saucepan with half a pint of new milk, and bring the liquid slowly to the boil. Mix two table-spoonfuls of arro-wi-oot very smoothly with half a pint of cold milk. Pour the boiling milk upon this, and stir briskly for a minute or two. Add two ounces of fresh butter, and two well-beaten eggs, and stii- the mixture again until it is cool. Put it into an oiled mould, and set it upon ice, if possible ; if not, lay it in a cool place until it is wanted. Turn it out before serving, and send hot plates to table with it, and the following sauce in a tureen: — Beat two ounces of fresh butter to a cream. Add two ounces of powdered sugar and two glassfuls of sherry, and mix thoroughly. Put the mixture into a small saucepan, and stir gently until it boils. Serve immediately. Time, six or eight hours to set the pudding, if it is not put upon ice. Probable cost. Is., exclusive of the sherry Sufficient for fom' or five persons.
Polish Sauce, for Sweet Puddings. — Put an ounce of butter and a tea-spoonful of moist sugar into a stewpan, and when the sugar is dissolved stii- in a tea-spoonful of fine flour. Let it brown, then pour in four table- spoonfuls of claret, add a tea-spoonful of stoned and chopped raisins, a tea-spoonful of picked and washed currants, the eighth of a small nutmeg grated, an inch of thin lemon-rind, and half a
dozen almonds blanched and cut small. Simmer the sauce gently, until the currants are soft, and serve. Time to simmer, a quarter of an horn-. Probable cost, exclusive of the wine, 3d. Sufficient for two or three persons.
Records on this page
Polish CutletsPolish PuddingPolish Sauce for Sweet Puddings