— Beat up the yolk of an egg with a quarter
of a pint of milk or cream. Add a table-spoon-
ful of rum, a dessert-spoonful of sugar, and a
slight flavouring of essence of vanilla✪ Regent's Sauce for Sweet Puddings. When
thoroughly mixed, serve. Probable cost, if
made with milk, 4d. Sufficient for five or six
persons.
Regent's Soup. — Take the bones, trim-
mings, and remains of cold game. Break them
into small pieces, put them into a stewpan, and
pour over them two quarts of stock made from
meat-bones. Add a large carrot, a large onion,
a small turnip, and thi-ee or four heads of celery,
aU cut up small. Let the soup boil, skim
carefully, draw it to the side of the fire, and
let it simmer gently for two hours. Strain,
and remove the fat. Wash four ounces of pearl
barley, and boil it in a separate saucepan until
it is done enough. Drain, and put aside one-
half. Pound the other half with the yolks of
three eggs boiled hard, rub the mixture through
a fine sieve, moisten with a quarter of a pint
of cream✪ Regent's Soup, and add it gradually to the soup.
Stir the whole over the fire until it is very hot
without boiling, add the barley that was put
aside, and serve immediately. Time, three
hom's. Probable cost, exclusive of the price of
the game, 6d. per quart. Sufficient for eight
or ten persons.
Regent's Store Sauce. — Infuse six
shallots, fom- cloves, and an ounce of cayenne
in a bottle with a quart of ^-inegar for ten days,
and shake the bottle every day. Strain the
liquor, and mix thoroughly with it a quarter of
a pint of soy, a quarter of a pint of mushroom
ketchup, and a tea-spoonful of the essence of
anchovy✪ Regent's Store Sauce. Put the sauce into small bottles,
cork securely, and store for use.
Regimen. — " Diet," says Dr. Eeece, " con-
sists in that course of eating and drinking
which every man employs for the support
of life ; and varies therefore with every in-
dividual, in a certain degree according to
temperament, age, predisposition, &c. In a
mediciil view, it is proper to consider the
course of diet which is best suited to each
period, without regard to anything extraneous,
and in so doing I shall begin with that of
youth.
"The diet of children and young people should
consist greatly of dilutents, in order to facili-
tate the progress of youth. Hence broths and
a large proportion of vegetables are the most
suitable noui-ishment. Milk also is a proper
part of diet, and it should be used in every form
during this stage of life. In point of drink,
water is the best, and should be almost the only
BEG
( 726)
EEL
beverage. Seasoning of all kinds should be
avoided, and nothing should be taken that can,
by stimulating the system, induce a too early
maturity before the constitution is ripened for
it by years.
Page 1511 · 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
— Beat up the yolk of an egg with a quarter of a pint of milk or cream. Add a table-spoonful of rum, a dessert-spoonful of sugar, and a slight flavouring of essence of vanilla. When thoroughly mixed, serve. Probable cost, if made with milk, 4d. Sufficient for five or six persons.
Regent's Soup. — Take the bones, trimmings, and remains of cold game. Break them into small pieces, put them into a stewpan, and pour over them two quarts of stock made from meat-bones. Add a large carrot, a large onion, a small turnip, and three or four heads of celery, aU cut up small. Let the soup boil, skim carefully, draw it to the side of the fire, and let it simmer gently for two hours. Strain, and remove the fat. Wash four ounces of pearl barley, and boil it in a separate saucepan until it is done enough. Drain, and put aside onehalf. Pound the other half with the yolks of three eggs boiled hard, rub the mixture through a fine sieve, moisten with a quarter of a pint of cream, and add it gradually to the soup. Stir the whole over the fire until it is very hot without boiling, add the barley that was put aside, and serve immediately. Time, three hours. Probable cost, exclusive of the price of the game, 6d. per quart. Sufficient for eight or ten persons.
Regent's Store Sauce. — Infuse six
shallots, four cloves, and an ounce of cayenne in a bottle with a quart of ^-inegar for ten days, and shake the bottle every day. Strain the liquor, and mix thoroughly with it a quarter of a pint of soy, a quarter of a pint of mushroom ketchup, and a tea-spoonful of the essence of anchovy. Put the sauce into small bottles, cork securely, and store for use.
Regimen. — " Diet," says Dr. Reece, " consists in that course of eating and drinking which every man employs for the support of life ; and varies therefore with every individual, in a certain degree according to temperament, age, predisposition, &c. In a mediciil view, it is proper to consider the course of diet which is best suited to each period, without regard to anything extraneous, and in so doing I shall begin with that of youth.
"The diet of children and young people should consist greatly of dilutents, in order to facilitate the progress of youth. Hence broths and a large proportion of vegetables are the most suitable noui-ishment. Milk also is a proper part of diet, and it should be used in every form during this stage of life. In point of drink, water is the best, and should be almost the only
BEG
( 726)
EEL
beverage. Seasoning of all kinds should be avoided, and nothing should be taken that can, by stimulating the system, induce a too early maturity before the constitution is ripened for it by years.
Records on this page
Regent's Sauce for Sweet PuddingsRegent's SoupRegent's Store Sauce