Pontiff's Sauce.— Take a quarter of a
pound of veal and a quarter of a pound of ham
cut into small pieces. Put these into a stew-
pan with a quarter of a pound of carr✪ Puddingots, a
quarter of a i^ound of parsnips, a quarter of a
pound of celery, and a quarter of a pound of
onions, all sliced, and a quarter of an ounce
each of lemon rind, shallots, and coriander-
seed. Pour over these ingredients a pint of
vin-egar and half a pint of ketchup, and simmer
all very gently for three or four hours. About
ten minutes before the sauce is taken from the
fire put with it half a pint of white wine.
Skim and strain the liquid. "VVlien it is cold,
put the sauce into small bottles. Cork these
securely, and store for use. Probable cost,
2s. 6d., exclusive of the wine. A small portion
of the pontiff's sauce to be used for flavouring
sauces and gravies.
Pooloot, Indian {f<er Indian Pooloot.)
Poor Epicure's Pudding.— Put two
pints of new milk into a saucepan with four
inches of stick cinnamon, half a dozen blanched
and sliced almonds, the thin rind of a lemon, or
any flavouring that may be preferred. Bring
it slowly to the boil ; strain and add to the milk a
pinch of salt and a little sugar. If Swiss milk
is lased sugar will not be required. When the
milk is cold, mix with it three well-beaten eggs.
Pom- the custard into a buttered pie-dish✪ Poor Epicure's Pudding, and
lay on the top slices of bread the third of an
inch thick. These should be thickly buttered
on both sides, should be entirely free from crust,
and should cover the milk entirely. Bake in a
moderate oven. Time to bake, forty minutes.
Probable cost. Is. Suflicient for five or six
persons.
Poor Knight's Pudding. — Cut two
penny rolls into slices three-quarters of an inch
thick. Lay them on a dish, pour over 'them
half a pint of milk, and let them lie until the
bread has soaked up all the milk. Make a little
custard with three-quarters of a pint of milk,
three eggs, a little sugar, and grated nutmeg✪ Poor Knight's Pudding.
Pour half of this over the slices of roll. Fry
in butter until they are brown. Put them
on a hot dish, and pour the rest of the custard
over thern. Send butter and sugar to table with
them. Time to fry, about ten minutes. Pro-
bable cofit, 9d. Sufficient for three or four
persons.
Poor Man's Galette {see Galette, Poor
Man's).
Poor Man's Jelly. — Take a cow's heel
properly prepared by the butcher. Cut it into
small pieces, and put it into a stewpan with
three quarts of cold water. Cover closely,
and let it simmer gently for six or seven hours
until the liquid is reduced to three pints. Strain,
and let it stand until stiff. Take the fat from
the top, and clear it off entirely by rinsing
with a little warm water and pressing with
blotting-paper. Take out the jeUy, being care-
ful to leave behind the sediment, which will
have settled at the bottom. Put the jelly into a
stewpan, with the thin rind and strained juice
of two lemons, a pint of Scotch ale, or, if pre-
ferred, two glassf uls of sherry, and eight or nine
lumps of sugar. Stir the jelly over the fire,
and as it melts mix ^vith it the well-whisked
whites and crushed shells of three eggs✪ Jelly. As soon
as the liquid begins to get hot cease stirring,
and do not touch it again. Let it boil gently
for a quarter of an hour after it reaches the
boiling point.
Page 1267 · 5 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
Pontiff's Sauce.— Take a quarter of a pound of veal and a quarter of a pound of ham cut into small pieces. Put these into a stewpan with a quarter of a pound of carrots, a quarter of a pound of parsnips, a quarter of a pound of celery, and a quarter of a pound of onions, all sliced, and a quarter of an ounce each of lemon rind, shallots, and corianderseed. Pour over these ingredients a pint of vin-egar and half a pint of ketchup, and simmer all very gently for three or four hours. About ten minutes before the sauce is taken from the fire put with it half a pint of white wine. Skim and strain the liquid. When it is cold, put the sauce into small bottles. Cork these securely, and store for use. Probable cost, 2s. 6d., exclusive of the wine. A small portion of the pontiff's sauce to be used for flavouring sauces and gravies.
Pooloot, Indian {f<er Indian Pooloot.)
Poor Epicure's Pudding.— Put two
pints of new milk into a saucepan with four inches of stick cinnamon, half a dozen blanched and sliced almonds, the thin rind of a lemon, or any flavouring that may be preferred. Bring it slowly to the boil ; strain and add to the milk a pinch of salt and a little sugar. If Swiss milk is lased sugar will not be required. When the milk is cold, mix with it three well-beaten eggs. Pour the custard into a buttered pie-dish, and lay on the top slices of bread the third of an inch thick. These should be thickly buttered on both sides, should be entirely free from crust, and should cover the milk entirely. Bake in a moderate oven. Time to bake, forty minutes. Probable cost. Is. Suflicient for five or six persons.
Poor Knight's Pudding. — Cut two
penny rolls into slices three-quarters of an inch thick. Lay them on a dish, pour over 'them half a pint of milk, and let them lie until the bread has soaked up all the milk. Make a little custard with three-quarters of a pint of milk, three eggs, a little sugar, and grated nutmeg. Pour half of this over the slices of roll. Fry in butter until they are brown. Put them on a hot dish, and pour the rest of the custard over thern. Send butter and sugar to table with them. Time to fry, about ten minutes. Probable cost, 9d. Sufficient for three or four persons.
Poor Man's Galette {see Galette, Poor Man's).
Poor Man's Jelly. — Take a cow's heel properly prepared by the butcher. Cut it into small pieces, and put it into a stewpan with three quarts of cold water. Cover closely, and let it simmer gently for six or seven hours until the liquid is reduced to three pints. Strain, and let it stand until stiff. Take the fat from the top, and clear it off entirely by rinsing with a little warm water and pressing with blotting-paper. Take out the jeUy, being careful to leave behind the sediment, which will have settled at the bottom. Put the jelly into a stewpan, with the thin rind and strained juice of two lemons, a pint of Scotch ale, or, if preferred, two glassf uls of sherry, and eight or nine lumps of sugar. Stir the jelly over the fire, and as it melts mix ^vith it the well-whisked whites and crushed shells of three eggs. As soon as the liquid begins to get hot cease stirring, and do not touch it again. Let it boil gently for a quarter of an hour after it reaches the boiling point.
Records on this page
PuddingPontiff's SaucePoor Epicure's PuddingPoor Knight's PuddingJelly