Ramazan Cakes (a Turkish recipe).—
Take half a pound of rice-flour, and dilute it
with two glasses of milk ; pass the preparation
through a sieve into a stewpan. Boil over a
moderate fire, stirring all the time. Add sugar
to taste, let it reduce for seven or eight minutes,
then add a few drops of extract of roses or of
jessamine✪ Ramazan Cakes, turn it out on a round baking-sheet,
previously moistened with cold water. Let the
preparation be nearly an inch in thickness, and
smooth its surface. When it is cold, sprinkle
it with fine sugar, and divide it into small cakes,
lozenge-shaped, round or oblong, according to
taste.
Ramskin. — This is a sort of cake said to
have been invented at Croxteth Hall, the seat
of Lord Sefton, from which circumstance it is
sometimes called " Sefton Fancy." Take grated
cheese of some dry kind, such as Parmesan or
the white hard Enghsh varieties, incorporated
with dough as prepared for fine puif paste ; roll
it out, cut it into shapes, glaze with white of
egg✪ Ramskin, and bake for a quarter of an hour. It is
usually eaten hot.
Rampion. — The root of this plant, which
is white and spindle-shaped, used to be much in
request for the table under the name of rampion
or ramps. The plant is now little cultivated in
Britain, but it is still commonly grown in France
for the sake of the roots, which are used either
boiled or as a salad, and of its young leaves,
which are also employed as a salad. The escu-
lent roots are far more delicate than turnips
or radishes; the seeds are ophthalmic. The
root, either sliced together with its leaves in
salads, or eaten as the radish, as well as boiled
BAR
( 706 )
HAS
like asparagus, is most palatable when drawn
young, and eaten fresh from the ground.
Rare-bit, Welsh.— Brillat Savarin, the
famous French Gourmet, gives the follo^ving
recipe taken from the papers of M. Trollet,
bailiff in Meudon, in the Canton of Berne : —
" Take as many eggs as you wish, according to
the number of guests, and weigh them ; then
take a piece of cheese weighing a third of
the weight of the eggs, and a slice of butter
weighing a sixth ; beat the eggs well up in a
saucepan, after which put in the butter and
cheese, the latter either grated or chopped up
very small ; place the saucepan on a good fire,
and stir it with a flat spoon until the mixture
becomes sufiiciently thick and soft ; add a little
salt and a large portion of pepper✪ Welsh Rare-bit, and serve it
up in a hot dish. Bring out the best wine,
and let it go round freely, and wonders will be
done."
Rare-bit, Welsh (another way).— The
following is a cheaper recipe than the above,
and the result is in no way inferior : — Cut as
much cheese as is necessary into small pieces ;
add a lump of butter and a little ale ; mix in a
saucepan on a good fire until it is well amal-
gamated ; add pepper and salt and a little
mustard✪ Welsh Rare-bit (another way) ; pour out upon a square of toast on a
hot dish. A fine glass of beer will go with this
as pleasantly as Bi-illat Savarin's wine. Some
people add a httle beef gravy to the rare-bit
when it is simmering in the saucepan, and just
a dash of chopped garlic.
Rashers, Gardeners'.— Take a saddle of
Page 1473 · 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
Ramazan Cakes (a Turkish recipe).— Take half a pound of rice-flour, and dilute it with two glasses of milk ; pass the preparation through a sieve into a stewpan. Boil over a moderate fire, stirring all the time. Add sugar to taste, let it reduce for seven or eight minutes, then add a few drops of extract of roses or of jessamine, turn it out on a round baking-sheet, previously moistened with cold water. Let the preparation be nearly an inch in thickness, and smooth its surface. When it is cold, sprinkle it with fine sugar, and divide it into small cakes, lozenge-shaped, round or oblong, according to taste.
Ramskin. — This is a sort of cake said to have been invented at Croxteth Hall, the seat of Lord Sefton, from which circumstance it is sometimes called " Sefton Fancy." Take grated cheese of some dry kind, such as Parmesan or the white hard Enghsh varieties, incorporated with dough as prepared for fine puif paste ; roll it out, cut it into shapes, glaze with white of egg, and bake for a quarter of an hour. It is usually eaten hot.
Rampion. — The root of this plant, which is white and spindle-shaped, used to be much in request for the table under the name of rampion or ramps. The plant is now little cultivated in Britain, but it is still commonly grown in France for the sake of the roots, which are used either boiled or as a salad, and of its young leaves, which are also employed as a salad. The esculent roots are far more delicate than turnips or radishes; the seeds are ophthalmic. The root, either sliced together with its leaves in salads, or eaten as the radish, as well as boiled
BAR
( 706 )
HAS
like asparagus, is most palatable when drawn young, and eaten fresh from the ground.
Rare-bit, Welsh.— Brillat Savarin, the famous French Gourmet, gives the following recipe taken from the papers of M. Trollet, bailiff in Meudon, in the Canton of Berne : — " Take as many eggs as you wish, according to the number of guests, and weigh them ; then take a piece of cheese weighing a third of the weight of the eggs, and a slice of butter weighing a sixth ; beat the eggs well up in a saucepan, after which put in the butter and cheese, the latter either grated or chopped up very small ; place the saucepan on a good fire, and stir it with a flat spoon until the mixture becomes sufiiciently thick and soft ; add a little salt and a large portion of pepper, and serve it up in a hot dish. Bring out the best wine, and let it go round freely, and wonders will be done."
Rare-bit, Welsh (another way).— The following is a cheaper recipe than the above, and the result is in no way inferior : — Cut as much cheese as is necessary into small pieces ; add a lump of butter and a little ale ; mix in a saucepan on a good fire until it is well amalgamated ; add pepper and salt and a little mustard ; pour out upon a square of toast on a hot dish. A fine glass of beer will go with this as pleasantly as Bi-illat Savarin's wine. Some people add a httle beef gravy to the rare-bit when it is simmering in the saucepan, and just a dash of chopped garlic.
Rashers, Gardeners'.— Take a saddle of
Records on this page
Ramazan CakesRamazan CakesRamskinWelsh Rare-bitWelsh Rare-bit (another way)