Porridge, Oatmeal (another way).— &c
Oatmeal I'orridge.
Porridge, Onion («e Onion Porridge).
Porridge, Peas [sec Peas Porridge).
Porridge, Plum («e Plum Porridge or
Broth).
Portable Soup. — Take five pounds of the
shin of beef and three pounds of the knuckle of
veal. Cut the meat into small pieces. Take
out the marrow from the bones, and break them
up. Put them into a stewpan with two gallons
of cold water ; bring this gradually to the boil,
skim carefully, and add half a cupful of cold
water two or three times to assist the scum in
rising. Draw the soup to the side of the fire, and
let it simmer gently but continuously for eight
or ten hours. Strain through a haii- sieve, and
put it aside until the following day. Eemove
the cake of fat from the top, and pour off the
soup carefully, leaving behind the settlings
which are at the bottom of the pan. Put it
into a saucepan with a dozen pei^percoms and a
tea-spoonful of sal✪ Portable Soupt ; leave the pan uncovered,
and let it boil quickly imtil the liquid begins to
thicken. Pour it at once into a clean dry jar,
place this in a saucepan over a gentle fire, and
let it boil imtil it feels quite ropy and thick.
Watch it carefully that it does not burn. Take
a little out in a spoon, and if it jellies it is
done enough. Pour it at once into small jelly-
pots, and when it is cold turn the shapes out
and put them on flannel in a warai place to dry.
Keep them in tin canisters. If it is wished
that the soup should be flavoured, sweet herbs,
vegetables, and spices can be stewed with the
meat, but usually it is more convenient that
these should be omitted : the souj) can then
be used for any pm-pose. When it is wanted it
is only necessary to dissolve one or two of the
cakes in boiling water, and make the soup of
any strength or any flavoui- that is required.
This poi-table soup, which was formerly very
valuable for ordinary household purposes, and
also for the use of those who were obliged to take
their provisions with them on long journeys, is
now almost entirely superseded by Liebig's Ex-
tract of Meat. Time, two days to make; eight
or nine days to dry.
Porter.— A kind of malt liquor, which dif-
fers from ale and pale beer in its iDeing made
•with, high-dried malt. The origin of porter is
highly curious. It is thus stated by Malone :
— "Before the year 1730 the malt "liquors in
general use in London were ale, beer, and two-
penny, and it was customary for the drinkers
of malt liquor to call for a pint or a tankard of
half-and-half— that is, half of ale and half of
beer, or half of beer and haK of twopenny. In
course of time it also became the practice to
caU for a pint or tankard of t/u-ee threads^ mean-
ing a third of ale, of beer, and of twopenny ;
and thus the publicans had the trouble to go to
three casks, and turn three cocks, for a pint of
liquor. To avoid this inconvenience and waste, I
Page 1300 · 1 recipe record 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
Porridge, Oatmeal (another way).— &c Oatmeal I'orridge.
Porridge, Onion («e Onion Porridge).
Porridge, Peas [sec Peas Porridge).
Porridge, Plum («e Plum Porridge or
Broth).
Portable Soup. — Take five pounds of the shin of beef and three pounds of the knuckle of veal. Cut the meat into small pieces. Take out the marrow from the bones, and break them up. Put them into a stewpan with two gallons of cold water ; bring this gradually to the boil, skim carefully, and add half a cupful of cold water two or three times to assist the scum in rising. Draw the soup to the side of the fire, and let it simmer gently but continuously for eight or ten hours. Strain through a hair sieve, and put it aside until the following day. Eemove the cake of fat from the top, and pour off the soup carefully, leaving behind the settlings which are at the bottom of the pan. Put it into a saucepan with a dozen peppercorns and a tea-spoonful of salt ; leave the pan uncovered, and let it boil quickly until the liquid begins to thicken. Pour it at once into a clean dry jar, place this in a saucepan over a gentle fire, and let it boil imtil it feels quite ropy and thick. Watch it carefully that it does not burn. Take a little out in a spoon, and if it jellies it is done enough. Pour it at once into small jellypots, and when it is cold turn the shapes out and put them on flannel in a warai place to dry. Keep them in tin canisters. If it is wished that the soup should be flavoured, sweet herbs, vegetables, and spices can be stewed with the meat, but usually it is more convenient that these should be omitted : the souj) can then be used for any purpose. When it is wanted it is only necessary to dissolve one or two of the cakes in boiling water, and make the soup of any strength or any flavour that is required. This portable soup, which was formerly very valuable for ordinary household purposes, and also for the use of those who were obliged to take their provisions with them on long journeys, is now almost entirely superseded by Liebig's Extract of Meat. Time, two days to make; eight or nine days to dry.
Porter.— A kind of malt liquor, which differs from ale and pale beer in its being made •with, high-dried malt. The origin of porter is highly curious. It is thus stated by Malone : — "Before the year 1730 the malt "liquors in general use in London were ale, beer, and twopenny, and it was customary for the drinkers of malt liquor to call for a pint or a tankard of half-and-half— that is, half of ale and half of beer, or half of beer and haK of twopenny. In course of time it also became the practice to caU for a pint or tankard of t/u-ee threads^ meaning a third of ale, of beer, and of twopenny ; and thus the publicans had the trouble to go to three casks, and turn three cocks, for a pint of liquor. To avoid this inconvenience and waste, I
Records on this page
Portable Soup