Samphire, Pickled.— True samphire is
now a rare plant. That which ordinarily passes
for it is a glasswort common enough in salt
marshes and on low muddy shores not often
covered by the tide. This glasswort is not
aromatic, but is full of soda ; and its English
name is derived from its having at one time
been employed in the manufacture of glass. In
country places it is sometimes boiled and eaten
as a vegetable, from faith in its healing virtues.
To pickle samphire, divide it into sprigs, rinse
these well, and let them drain in the sun until the
leaves begin to droop. Put them into jars, and
pour over them hot vinegar slightly salted.
Spice must not be introduced✪ Samphire, Pickled, or it will over-
power the natural aromatic flavour of the
samphire. Glasswort may be pickled in the
same way, but for it the vinegar should be
strongly flavoured with spice.
Samphire, Pickled (another way). — The
samphire grows on the rocks all round the
coast of Britain. For pickling it must bo
gathered when green. Soak it for two days in
a brine of salt and water. Then put it in a
stone jar with some peppercorns and a little
allspice. Cover with vinegar✪ Samphire, Pickled (Another Way), and put the jar
in an oven, where it must be well attended to.
It must boil only until it is green and crisp ; if
it is allowed to become soft it is spoiled, ^^^len
quite cold, cork and bladder the jar, and put it
by for use.
Sandboy's Irish Stew. — From a fine
neck of mutton cut off the best chops, trim as
much of the fat as is necessary, and put them
away; soak the remaining part of the neck
in cold water, and wash clean ; put the whole
into a saucepan with just enough water to
cover it, and let it simmer gently for three
or four hours ; strain it into a basin, and
when cold skim off the fat. Take a pint of
this stock, put it into a saucepan with five or
six onions, lay the chops which you had put by
over them, put in a dozen and a half of peeled
SAN
(824)
SAN
potatoes, and pepper and salt to taste, and let
the whole simmer gently for two hours ; if
more potatoes are required, not to be done so
much, put them in half an hour before serving.
It is an improvement to put in a little mush-
room ketchup or two dozen oysters✪ Sandboy's Irish Stew.
Sand Cake. — Take haK a pound of butter
and stir it to a cream, then add the yolks of
twelve eggs and half a lemon-peel grated. Add
to this preparation by degrees a quarter of a
j)0und of tine flour, a quarter of a pound of
potato-flour, and half a pound of sifted sugar.
When these ingredients are thoroughly incor-
porated add the whites of the eggs whipped to
a snow. Stir well, and bake in a moderate
oven. The sand cake will be made consider-
ably richer by adding half a wine-glassful of
rum or brandy✪ Sand Cake and the whole of the grated
lemon-peel.
Page 1704 · 4 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
Samphire, Pickled.— True samphire is now a rare plant. That which ordinarily passes for it is a glasswort common enough in salt marshes and on low muddy shores not often covered by the tide. This glasswort is not aromatic, but is full of soda ; and its English name is derived from its having at one time been employed in the manufacture of glass. In country places it is sometimes boiled and eaten as a vegetable, from faith in its healing virtues. To pickle samphire, divide it into sprigs, rinse these well, and let them drain in the sun until the leaves begin to droop. Put them into jars, and pour over them hot vinegar slightly salted. Spice must not be introduced, or it will overpower the natural aromatic flavour of the samphire. Glasswort may be pickled in the same way, but for it the vinegar should be strongly flavoured with spice.
Samphire, Pickled (another way). — The samphire grows on the rocks all round the coast of Britain. For pickling it must be gathered when green. Soak it for two days in a brine of salt and water. Then put it in a stone jar with some peppercorns and a little allspice. Cover with vinegar, and put the jar in an oven, where it must be well attended to. It must boil only until it is green and crisp ; if it is allowed to become soft it is spoiled, When quite cold, cork and bladder the jar, and put it by for use.
Sandboy's Irish Stew. — From a fine neck of mutton cut off the best chops, trim as much of the fat as is necessary, and put them away; soak the remaining part of the neck in cold water, and wash clean ; put the whole into a saucepan with just enough water to cover it, and let it simmer gently for three or four hours ; strain it into a basin, and when cold skim off the fat. Take a pint of this stock, put it into a saucepan with five or six onions, lay the chops which you had put by over them, put in a dozen and a half of peeled
SAN
(824)
SAN
potatoes, and pepper and salt to taste, and let the whole simmer gently for two hours ; if more potatoes are required, not to be done so much, put them in half an hour before serving. It is an improvement to put in a little mushroom ketchup or two dozen oysters.
Sand Cake. — Take haK a pound of butter and stir it to a cream, then add the yolks of twelve eggs and half a lemon-peel grated. Add to this preparation by degrees a quarter of a pound of tine flour, a quarter of a pound of potato-flour, and half a pound of sifted sugar. When these ingredients are thoroughly incorporated add the whites of the eggs whipped to a snow. Stir well, and bake in a moderate oven. The sand cake will be made considerably richer by adding half a wine-glassful of rum or brandy and the whole of the grated lemon-peel.
Records on this page
Samphire, PickledSamphire, Pickled (Another Way)Sandboy's Irish StewSand Cake