Pro-
bable cost, lOd., exclusive of the sauce. Suffi-
cient for three or four persons.
Prince of Wales's Ketchup.— Take
some ripe elderberries, and strip off the stalks.
Fill a jar with the fruit, pom- over it as much
boiling vinegar as the jar will hold ; put it in a
cool oven, and let it remain there aU night.
Strain the liquid, and put with every pint half
a tea-spoonful of salt, a blade of mace, four
shallots, a tea-spoonfid of peppercorns, a dozen
cloves, and two ounces of anchovies✪ Prince's Metal Ketchup. Boil the
liquid until the anchovies are dissolved, and
when it is quite cold strain it, and bottle for
use. This ketchup is chiefly used for fish.
Prince's Metal, or Britannia Metal,
ITtensils of. — One great advantage belong-
ing to Prince's metal is that it takes a high
polish, and docs not tarnish easily. When
kept perfectly bright it looks well, far excelling
pe^\-ter, and approaching in lustre to silver. It
is not easily acted upon by acids, and is
perfectly safe. One of the most valuable uses
to which Britannia metal is applied is in the-
making of spoons, which are not only brighter
and more pleasing to the eye than those of
pewter, but less apt to bend.
Princes' Pudding.— Beat two ounces of
fresh butter to a cream. Add a table-spoonful
of sifted sugar and the well- whisked yolks of
thi-ee and the white of one egg. Crush an
ounce and a half of macaroons to powder.
Stir this into the pudding, and pour in two
table-spoonfuls of brandy✪ Princes' Pudding. Beat the puddmg
for some minutes, pour it into a well-buttered
PRI
( 655 )
PBO
tin, and bake in a well-heated oven. Turn
it out before serving, and garnish with apri-
cot or strawberry jam. This pudding may be
served either hot or cold. Time to bake, ten
to fifteen minutes. Probable cost, lOd. Suf-
ficient for four or five persons.
Princes' Sauce for Broiled Pish.
and Salads. — Take a small handful of tar-
ragon-leaves, burnet, chervil, and chives. Rinse
them, throw them into boiling water, and let
them boil gently for a few minutes ; pour off the
water, and squeeze them in a cloth. Put them in
a mortar with three anchovies which have been
washed, dried, and freed from bone and skin,
the yolks of tlireo hard-boiled eggs, a dessert-
spoonful of dry mustard, and a dessert-spoonful
of capers. Put these ingredients in a mortar,
poimd them well, and add very gradually
two raw yolks of eggs, a quarter of a pint of
salad-oil, and a quarter of a pint of tarragon
vinegar✪ Princes' Sauce for Broiled Fish and Salads. liub the sauce through a fine hair
sieve, and it is ready for use. Sufficient for
a little more than half a pint.
Page 1377 · 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
A modernized reading is not available for this page yet. You are seeing the original text.
Pro-
bable cost, lOd., exclusive of the sauce. Suffi-
cient for three or four persons.
Prince of Wales's Ketchup.— Take
some ripe elderberries, and strip off the stalks.
Fill a jar with the fruit, pom- over it as much
boiling vinegar as the jar will hold ; put it in a
cool oven, and let it remain there aU night.
Strain the liquid, and put with every pint half
a tea-spoonful of salt, a blade of mace, four
shallots, a tea-spoonfid of peppercorns, a dozen
cloves, and two ounces of anchovies. Boil the
liquid until the anchovies are dissolved, and
when it is quite cold strain it, and bottle for
use. This ketchup is chiefly used for fish.
Prince's Metal, or Britannia Metal,
ITtensils of. — One great advantage belong-
ing to Prince's metal is that it takes a high
polish, and docs not tarnish easily. When
kept perfectly bright it looks well, far excelling
pe^\-ter, and approaching in lustre to silver. It
is not easily acted upon by acids, and is
perfectly safe. One of the most valuable uses
to which Britannia metal is applied is in the-
making of spoons, which are not only brighter
and more pleasing to the eye than those of
pewter, but less apt to bend.
Princes' Pudding.— Beat two ounces of
fresh butter to a cream. Add a table-spoonful
of sifted sugar and the well- whisked yolks of
thi-ee and the white of one egg. Crush an
ounce and a half of macaroons to powder.
Stir this into the pudding, and pour in two
table-spoonfuls of brandy. Beat the puddmg
for some minutes, pour it into a well-buttered
PRI
( 655 )
PBO
tin, and bake in a well-heated oven. Turn
it out before serving, and garnish with apri-
cot or strawberry jam. This pudding may be
served either hot or cold. Time to bake, ten
to fifteen minutes. Probable cost, lOd. Suf-
ficient for four or five persons.
Princes' Sauce for Broiled Pish.
and Salads. — Take a small handful of tar-
ragon-leaves, burnet, chervil, and chives. Rinse
them, throw them into boiling water, and let
them boil gently for a few minutes ; pour off the
water, and squeeze them in a cloth. Put them in
a mortar with three anchovies which have been
washed, dried, and freed from bone and skin,
the yolks of tlireo hard-boiled eggs, a dessert-
spoonful of dry mustard, and a dessert-spoonful
of capers. Put these ingredients in a mortar,
poimd them well, and add very gradually
two raw yolks of eggs, a quarter of a pint of
salad-oil, and a quarter of a pint of tarragon
vinegar. liub the sauce through a fine hair
sieve, and it is ready for use. Sufficient for
a little more than half a pint.