Rockling. — A genus of fish of the cod
and haddock family. On the British coast
several species are found, the largest being
never above nineteen or twenty inches long,
the smallest — the mackerel Midge — being only
about an inch and a quarter. Fishermen do
not hold any of the species in great esteem,
partly, no doubt, on account of decomposition
setting in very soon after they are taken out of
the water. When fresh, however, they are
weU suited for the table.
Rocks, Almond. — Take one pound of
sweet almonds, two pounds of loaf sugar, and a
pound and a half of sweet almonds cut in slices.
Beat the almonds that are not sliced and the
sugar together in a mortar, and pass it all
through a flour-sieve. Put the whites of seven
or eight eggs into a middling-sized pan, and
whisk them up to a very strong froth. Stir in
sufficient of your almonds and sugar to make it
into a moderate stiff paste, adding also ycui-
sliced almonds ; form it into small heaps with
your fingers the required size — mind you do
not press the heaps together too tight, but let
them be rather loose, especially on the top.
Cover some tins with wafer-paper, and lay them
on it, about an inch and a half apart. Bake in
a cool oven, and leave the oven-door open the
greater part of the time they are baking ; when
they are of a nice pale brown they are done.
If managed properly, almond rocks have a
pretty appearance.
Rocks, Alpha {sec Alpha Eocks).
Rocks for Cheese (frequently called
Pulled Bread) . — Take a half-baked loaf or one
that is perfectly new ; tear off the crust, and
with two forks pull the crumb into pieces the
size of a Brazil nut. Lay these on a tin, put
them in a brisk oven, and bake till they
are crisp and brown. Serve with the cheese
course.
Rodon Cake. — Lay two pounds of fim-
flour en a sheet of paper before the fire, and
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move it about occasionally until it is quite
diy and warm. Mix a small tea-cupful of fresh
yeast, or two ounces of German yeast with half
a pint of lukewarm milk, stir this into a quarter
of a pound of the flour, and set it to rise. When
it is well risen put the pound and a half of flour
remaining into a separate bowl, and mix with
it a pinch of salt, six ounces of sifted sugar, the
grated rind of a lemon, and an ounce of pounded
bitter almonds ; when these are thoroughly
mixed, add twelve well-beaten eggs, and as
much lukewarm milk as will fomi a thin dough.
This will be about half a pint. Dissolve a
pound of butter, and stir it in also, then add
the sponge dough. Beat all briskly together
for twenty minutes, then add four ounces of
picked and dried currants, eight ounces of
stoned raisins, and two ounces of almonds cut
small✪ Rodon Cake. Butter a plain mould rather thickly,
sprinkle chopped almonds over it, and shake oft'
all that will not adhere. Half fill the mould
with the dough, set it in a warm place to rise,
and then bake in a moderate oven. If liked,
half the quantity may be used, and then nine
eggs -will be required. Time to bake, an hour
and a half. Probable cost, 4s. 6d.
Page 1586 · 1 recipe record 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
Rockling. — A genus of fish of the cod and haddock family. On the British coast several species are found, the largest being never above nineteen or twenty inches long, the smallest — the mackerel Midge — being only about an inch and a quarter. Fishermen do not hold any of the species in great esteem, partly, no doubt, on account of decomposition setting in very soon after they are taken out of the water. When fresh, however, they are weU suited for the table.
Rocks, Almond. — Take one pound of sweet almonds, two pounds of loaf sugar, and a pound and a half of sweet almonds cut in slices. Beat the almonds that are not sliced and the sugar together in a mortar, and pass it all through a flour-sieve. Put the whites of seven or eight eggs into a middling-sized pan, and whisk them up to a very strong froth. Stir in sufficient of your almonds and sugar to make it into a moderate stiff paste, adding also your sliced almonds ; form it into small heaps with your fingers the required size — mind you do not press the heaps together too tight, but let them be rather loose, especially on the top. Cover some tins with wafer-paper, and lay them on it, about an inch and a half apart. Bake in a cool oven, and leave the oven-door open the greater part of the time they are baking ; when they are of a nice pale brown they are done. If managed properly, almond rocks have a pretty appearance.
Rocks, Alpha {sec Alpha Eocks).
Rocks for Cheese (frequently called Pulled Bread) . — Take a half-baked loaf or one that is perfectly new ; tear off the crust, and with two forks pull the crumb into pieces the size of a Brazil nut. Lay these on a tin, put them in a brisk oven, and bake till they are crisp and brown. Serve with the cheese course.
Rodon Cake. — Lay two pounds of fine flour on a sheet of paper before the fire, and
KOE
(764)
BOE
move it about occasionally until it is quite diy and warm. Mix a small tea-cupful of fresh yeast, or two ounces of German yeast with half a pint of lukewarm milk, stir this into a quarter of a pound of the flour, and set it to rise. When it is well risen put the pound and a half of flour remaining into a separate bowl, and mix with it a pinch of salt, six ounces of sifted sugar, the grated rind of a lemon, and an ounce of pounded bitter almonds ; when these are thoroughly mixed, add twelve well-beaten eggs, and as much lukewarm milk as will fomi a thin dough. This will be about half a pint. Dissolve a pound of butter, and stir it in also, then add the sponge dough. Beat all briskly together for twenty minutes, then add four ounces of picked and dried currants, eight ounces of stoned raisins, and two ounces of almonds cut small. Butter a plain mould rather thickly, sprinkle chopped almonds over it, and shake oft' all that will not adhere. Half fill the mould with the dough, set it in a warm place to rise, and then bake in a moderate oven. If liked, half the quantity may be used, and then nine eggs -will be required. Time to bake, an hour and a half. Probable cost, 4s. 6d.
Records on this page
Rodon Cake