Portuguese Sauce (for fish).— Beat the
yolks of two fresh eggs, and mix them with four
ounces of butter and a table-spoonful of lemon-
juice. Put these ingredients into an earthen jar,
and set this in a small saucepan of hot water.
Put the pan on a slow fire, and beat the contents
of the jar unceasingly until the sauce begins to
thicken. Add a small quantity of water✪ Portuguese Sauce (for fish) in
order to make it of the consistence of thick
cream. Season with pepper and salt, and serve.
Probable cost, 7d. Sufficient for four or five
persons.
Port Wine Jelly. — Put an ounce of best
isinglass into a perfectly clean saucepan with
half a pint of cold water. Stir this over the
fire until it boils, then draw it to the side, and
let it sinuner gently for half an hour. Put
with it an ounce of sugar and a pint of port✪ Port Wine Jelly.
Strain through a jelly-bag, and put it in a
cool place to set. This jelly is considered very
nourishing for invalids. Time, one hour to
prepare.
Posset, — This is an old and popular domestic
preparation for the sick, made with milk curdled
by means of treacle, beer, and other articles.
Posset, Ale. — Boil a pint of new milk
with a slice of toasted bread. Pour a bottle of
mild ale into a bowl, add sugar and spices to
taste, then pour the boiling milk over it. A
fine head should rise.
Posset, Corn Flour (for a cold). — Mix a
quarter of a pint of sherry gradually and
smoothly with half an ounce of corn-flour. Add
one ounce and a half of pure honey and two
cloves, and put the mixture into a saucepan.
Stir over a gentle fire for four or five minutes,
strain, and drink the posset warm the last thing
at night. Probable cost, 3d., exclusive of the
wine. Suflicient for one person.
Posset, Pope's {sec Pope's Posset).
Posset, Sack. — Boil some cream and sweet
biscuits grated ; add sugar, cinnamon, and nut-
meg. Warm some sherry; stir it into the
cream. Then pour the whole quickly from
one vessel to another until it is quite smooth.
Eggs beat up in milk may be used instead of
Posset, Treacle (for a cold). — Boil half a
pint of milk, and stir into it, as it is rising in
the pan, one table -spoonful of good treacle.
Let it boil until the curd separates, then strain
it off, and serve the posset very hot. A little
water may be added if it is too sweet, and drj^
toast maj' be eaten with it. Time, five or six
minutes. Probable cost, 'ij-d. Suflicient for one
person.
Posset, Treacle (another way). — Take
half a pint of new milk, one wine-glassful of
shciTy or marsala, and one or two table-spoon-
fuls of treacle. Heat these ingredients together
in a clean saucepan till the milk coagulates.
This preparation — sometimes called treacle pos-
set and sometimes molasses posset — is highly
esteemed in some parts of the country as a
POS
(618 )
POT
domestic remedy for colds. It is taken before
going to bed. Lemon-juice, strong old ale,
or even vinegar, is sometimes substituted for
wine, and powdered ginger or nutmeg added
to taste.
Page 1305 · 2 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
Portuguese Sauce (for fish).— Beat the yolks of two fresh eggs, and mix them with four ounces of butter and a table-spoonful of lemon juice. Put these ingredients into an earthen jar, and set this in a small saucepan of hot water. Put the pan on a slow fire, and beat the contents of the jar unceasingly until the sauce begins to thicken. Add a small quantity of water in order to make it of the consistence of thick cream. Season with pepper and salt, and serve. Probable cost, 7d. Sufficient for four or five persons.
Port Wine Jelly. — Put an ounce of best isinglass into a perfectly clean saucepan with half a pint of cold water. Stir this over the fire until it boils, then draw it to the side, and let it simmer gently for half an hour. Put with it an ounce of sugar and a pint of port. Strain through a jelly-bag, and put it in a cool place to set. This jelly is considered very nourishing for invalids. Time, one hour to prepare.
Posset, — This is an old and popular domestic preparation for the sick, made with milk curdled by means of treacle, beer, and other articles.
Posset, Ale. — Boil a pint of new milk with a slice of toasted bread. Pour a bottle of mild ale into a bowl, add sugar and spices to taste, then pour the boiling milk over it. A fine head should rise.
Posset, Corn Flour (for a cold). — Mix a quarter of a pint of sherry gradually and smoothly with half an ounce of corn-flour. Add one ounce and a half of pure honey and two cloves, and put the mixture into a saucepan. Stir over a gentle fire for four or five minutes, strain, and drink the posset warm the last thing at night. Probable cost, 3d., exclusive of the wine. Sufficient for one person.
Posset, Pope's (see Pope's Posset).
Posset, Sack. — Boil some cream and sweet biscuits grated ; add sugar, cinnamon, and nutmeg. Warm some sherry; stir it into the cream. Then pour the whole quickly from one vessel to another until it is quite smooth. Eggs beat up in milk may be used instead of
Posset, Treacle (for a cold). — Boil half a pint of milk, and stir into it, as it is rising in the pan, one table-spoonful of good treacle. Let it boil until the curd separates, then strain it off, and serve the posset very hot. A little water may be added if it is too sweet, and dry toast may be eaten with it. Time, five or six minutes. Probable cost, 'ij-d. Sufficient for one person.
Posset, Treacle (another way). — Take half a pint of new milk, one wine-glassful of sherry or marsala, and one or two table-spoonfuls of treacle. Heat these ingredients together in a clean saucepan till the milk coagulates. This preparation — sometimes called treacle posset and sometimes molasses posset — is highly esteemed in some parts of the country as a
POS
(618 )
POT
domestic remedy for colds. It is taken before going to bed. Lemon-juice, strong old ale, or even vinegar, is sometimes substituted for wine, and powdered ginger or nutmeg added to taste.
Records on this page
Portuguese Sauce (for fish)Port Wine Jelly