Rennett. — " This is the common name, not
only in English, but, with slight modifications,
in French, German, and other languages, of a
class of ai^ple, including many of the most
beautiful and pleasant varieties. They are of
a very regular and nearly globose shape ; their
skin has generally a rusty tinge, and often a
kind of unctuousness to the touch ; their flesh
is finely granular, and besides being sweet and
agreeably acid, they have a peculiar aromatic
flavom-. They do not keep well."
Restorative Broths. — Take one pound
of scrag of mutton. Break the bone with a
chopper, and put it into a saucepan with three
pints of water. Add a little salt, a small onion,
a smaU turnip, a stick of celery, and a table-
spoonful of pearl barley. Let the liquor boil,
then draw the saucepan to the side, and let its
contents simmer for two hours. Skim care-
fully, strain, and the broth will be readj'^ for
use. The meat may be served with parsley
and butter or caper sauce. Sufficient for one
quart of broth✪ Restorative Broth with Mutton. Probable cost, 6d. per pint. Or
split a calf's foot, and put it into a sauccj^an
with two pounds of fresh knuckle of ^•cal
broken up. Add a large onion, half a small
parsnip, a leek, a little salt, and three quarts
of cold water. Bring the broth to the boil, skim
it, then simmer it gently for four hours. A
quarter of an hour before it is taken up skim
it once more, and throw into it a handful of
chervil, ten large sori'cl-leaves, and a cabbage
lettuce✪ Restorative Broth with Veal finely shred. Strain the broth, and it is
Plate
4
FWallerlmpHationC^rJen | ^Q^gy SADDLE OF M U TTO N (G AR N I S HE D .)
2, Roast Leg of Mutton 3. Roast Quarter of Lamb
4, Roast Sirloin of Beef. (Garnished.)
EES
( 729)
BHO
ready for use. Many invalids prefer to take
this broth cold in the form of a jelly. Time,
four hours. Probable cost, 8d. per pint. Suffi-
cient for nearly two quarts of broth. Or, take
half a pound of lean beef, and half a pound of
lean mutton or veal. Cut the meat into smaU
pieces, put these into a jar with a closely-
fitting lid, pour a quarter of a pint of cold
water over them, and place in a moderately-
heated oven for half an hour. Take the meat
out, pour over it a pint of water, and put it
in the oven again for an hour and a half.
Strain it tlirough musHn, carefully remove
everj'- particle of fat, and add salt and pepper
to taste. These should be put in sparingly,
as an invalid's tastes are often peculiar. Suf-
"ficient for nearly three-quarters of a pint.
Probable cost, 9d. per pint. Time, two hours.
Or, cut up a partridge into small pieces with a
pound of the roll of the bladebone of beef.
Fry these in a little butter till they are lightly
and equally browned, then lift them out, and
put them into a dish. Cut two ounces of
undressed ham into dice. Mix with it the red
part of a carrot finely scraped, and five or si.x
sticks of celerj' cut up smaU. Stir these in a
saucepan with a little butter for three or four
minutes, add the fried meat, a little salt, a pinch
of powdered thyme, and three or four pepper-
corns, and pour over all three pints of cold
spring water. Bring the liquor slowly to the
boil, remove the scum as it rises, and throw in
a spoonful of cold water now and agaia to
assist it in rising. Let it simmer very gently
for an hour and a half, pour it out, and strain
for use. Time, two hours.
Page 1517 · 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
Rennett. — " This is the common name, not only in English, but, with slight modifications, in French, German, and other languages, of a class of apple, including many of the most beautiful and pleasant varieties. They are of a very regular and nearly globose shape ; their skin has generally a rusty tinge, and often a kind of unctuousness to the touch ; their flesh is finely granular, and besides being sweet and agreeably acid, they have a peculiar aromatic flavor. They do not keep well."
Restorative Broths. — Take one pound of scrag of mutton. Break the bone with a chopper, and put it into a saucepan with three pints of water. Add a little salt, a small onion, a smaU turnip, a stick of celery, and a tablespoonful of pearl barley. Let the liquor boil, then draw the saucepan to the side, and let its contents simmer for two hours. Skim carefully, strain, and the broth will be ready for use. The meat may be served with parsley and butter or caper sauce. Sufficient for one quart of broth. Probable cost, 6d. per pint. Or split a calf's foot, and put it into a saucepan with two pounds of fresh knuckle of veal broken up. Add a large onion, half a small parsnip, a leek, a little salt, and three quarts of cold water. Bring the broth to the boil, skim it, then simmer it gently for four hours. A quarter of an hour before it is taken up skim it once more, and throw into it a handful of chervil, ten large sorrel-leaves, and a cabbage lettuce finely shred. Strain the broth, and it is
Plate
FWallerlmpHationC^rJen | ^Q^gy SADDLE OF M U TTO N (G AR N I S HE D .)
2, Roast Leg of Mutton 3. Roast Quarter of Lamb
4, Roast Sirloin of Beef. (Garnished.)
EES
( 729)
BHO
ready for use. Many invalids prefer to take this broth cold in the form of a jelly. Time, four hours. Probable cost, 8d. per pint. Sufficient for nearly two quarts of broth. Or, take half a pound of lean beef, and half a pound of lean mutton or veal. Cut the meat into smaU pieces, put these into a jar with a closelyfitting lid, pour a quarter of a pint of cold water over them, and place in a moderately heated oven for half an hour. Take the meat out, pour over it a pint of water, and put it in the oven again for an hour and a half. Strain it through muslin, carefully remove every particle of fat, and add salt and pepper to taste. These should be put in sparingly, as an invalid's tastes are often peculiar. Suf- "ficient for nearly three-quarters of a pint. Probable cost, 9d. per pint. Time, two hours. Or, cut up a partridge into small pieces with a pound of the roll of the bladebone of beef. Fry these in a little butter till they are lightly and equally browned, then lift them out, and put them into a dish. Cut two ounces of undressed ham into dice. Mix with it the red part of a carrot finely scraped, and five or six sticks of celery cut up smaU. Stir these in a saucepan with a little butter for three or four minutes, add the fried meat, a little salt, a pinch of powdered thyme, and three or four peppercorns, and pour over all three pints of cold spring water. Bring the liquor slowly to the boil, remove the scum as it rises, and throw in a spoonful of cold water now and again to assist it in rising. Let it simmer very gently for an hour and a half, pour it out, and strain for use. Time, two hours.
Records on this page
Restorative Broth with MuttonRestorative Broth with Veal