Ray Soup. — Boil a pound of ray in a
quart of fish stock. When it is tender and
broken to pieces, strain the liquor through a
sieve. Put it back into the saucepan, and let
it boil again. Drop into it a spoonful of vermi-
celli, and ^-hen this is tender draw the saucepan
from the fire for a minute, stir into the soup
a quarter of a pint of cream which has been
beaten up vdih. the yolk of an e^g, and let it
simmer a few minutes longer, but on no account
let it boil after the egg is added. Heat a
French roll✪ Ray Soup in the oven, soak it in a little of the
soup until it is moist throughout, put it into the
tureen, pour the soup over it, and serve. The
ray is a fish which is very suitable for making
soup, as its bones are delicate, and soon dissolve
in boiling. Time, two hours. Probable cost,
uncertain, ray being seldom bought ; it is, how-
ever, very inexpensive. Sufficient for five or
six persons.
Razor-bill.— This bird, also known under
the name of the Black-billed Auk, is very
common on the coasts of this country and on
all the northern shores of the Atlantic Ocean.
Its fiesh is much used in some districts for food,
and the eggs, which, are about three inches
long, are esteemed a delicacy. The razor-bill
frequents lofty precipices, from which its eggs
are taken by persons who arc let down by ropes
for the purpose.
Reading Sauce.— Take two large earthen
jars. Put into one an ounce and a half of
bruised shallots and two pints and a half of
walnut pickle, set this in a gentle oven, and let
it boil until the liquor is reduced to two pints.
Put into the other jar a quart of water, three-
quarters of a pint of Indian soy, a pounded
anchovy, half an ounce of pepper, half an
ounce of ginger, and one ounce of mustard-seed,
all bruised ; add also half an ounce of cayenne.
Set this jar in the oven, and let it boil for an
hour. Pour the contents of one jar into the
other, stir the mixture well together, and let it
boil for half an hour. Cover closely, and let
it stand in a cool place until the next day. Put
into the sauce a quarter of an ounce of di-ied bay-
leaves✪ Reading Sauce, and leave it for a week. Strain through
a jelly -bag, put the liquor into small bottles, cork
these tightly, and store for use. Time, nine
days. Sufficient for two quarts of sauce.
Recruits' Pudding.— Pound two ounces
of sweet almonds to a smooth paste, and add as
much new milk as will make a thick batter.
Shred finely a pound of suet, and mix with it
a pound of finely-grated bread-crumbs. Add
the almond milk, a pinch of salt, two table-
spoonfuls of sugar, the well-whisked yolks of
five eggs, the white of one egg, and a table-
spoonful of brandy✪ Recruits' Pudding. Tie the mixture in a
fioured cloth, and boil it, or, if preferred, put
the pudding into a buttered dish, and bake it
imtil done enough. Time, two hours and a half
to three hours. Probable cost, 2s. Sufficient
for six or seven persons.
Page 1499 · 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
Ray Soup. — Boil a pound of ray in a quart of fish stock. When it is tender and broken to pieces, strain the liquor through a sieve. Put it back into the saucepan, and let it boil again. Drop into it a spoonful of vermicelli, and ^-hen this is tender draw the saucepan from the fire for a minute, stir into the soup a quarter of a pint of cream which has been beaten up with the yolk of an egg, and let it simmer a few minutes longer, but on no account let it boil after the egg is added. Heat a French roll in the oven, soak it in a little of the soup until it is moist throughout, put it into the tureen, pour the soup over it, and serve. The ray is a fish which is very suitable for making soup, as its bones are delicate, and soon dissolve in boiling. Time, two hours. Probable cost, uncertain, ray being seldom bought ; it is, however, very inexpensive. Sufficient for five or six persons.
Razor-bill.— This bird, also known under the name of the Black-billed Auk, is very common on the coasts of this country and on all the northern shores of the Atlantic Ocean. Its fiesh is much used in some districts for food, and the eggs, which are about three inches long, are esteemed a delicacy. The razor-bill frequents lofty precipices, from which its eggs are taken by persons who arc let down by ropes for the purpose.
Reading Sauce.— Take two large earthen jars. Put into one an ounce and a half of bruised shallots and two pints and a half of walnut pickle, set this in a gentle oven, and let it boil until the liquor is reduced to two pints. Put into the other jar a quart of water, threequarters of a pint of Indian soy, a pounded anchovy, half an ounce of pepper, half an ounce of ginger, and one ounce of mustard-seed, all bruised ; add also half an ounce of cayenne. Set this jar in the oven, and let it boil for an hour. Pour the contents of one jar into the other, stir the mixture well together, and let it boil for half an hour. Cover closely, and let it stand in a cool place until the next day. Put into the sauce a quarter of an ounce of dried bayleaves, and leave it for a week. Strain through a jelly -bag, put the liquor into small bottles, cork these tightly, and store for use. Time, nine days. Sufficient for two quarts of sauce.
Recruits' Pudding.— Pound two ounces of sweet almonds to a smooth paste, and add as much new milk as will make a thick batter. Shred finely a pound of suet, and mix with it a pound of finely-grated bread-crumbs. Add the almond milk, a pinch of salt, two tablespoonfuls of sugar, the well-whisked yolks of five eggs, the white of one egg, and a tablespoonful of brandy. Tie the mixture in a fioured cloth, and boil it, or, if preferred, put the pudding into a buttered dish, and bake it imtil done enough. Time, two hours and a half to three hours. Probable cost, 2s. Sufficient for six or seven persons.
Records on this page
Ray SoupReading SauceRecruits' Pudding