Fowl. — Mix a tea-spoonful of cayenne with a
table-spoonful of powdered white sugar. Put
the mixture into a small saucepan, and i^our
over it two glassfuls of mushroom ketchup, two
glassfuls of claret, and the strained juice of a
large fresh lemon✪ Shikaree Sauce for Ducks and Wild Fowl. Stir the hquor over the fire
till the sugar is dissolved and it is quite hot.
Serve immediately. Sufficient for six or eight
persons.
Short Bread {see Bread, Short).
Short Bread, Scotch.— iSTo. i. MLx two
pounds of Hour with fom' ounces of moist sugar,
two ounces of candied citron, chopped small,
and two ounces of sweet almonds, blanched and
sUced. Rub one pound of butter into the flour,
melt another half pound of butter✪ Short Bread, Scotch No. 1, and with
this work up the flour to a smooth paste. If a
plainer cake is wanted, less butter maybe used.
Sometimes the whole of the butter is melted,
and then the bread is more easily made. Roll
out the pastry to the thickness of an inch, and
in a large oval shape, pinch the edges evenly,
prick the surface with a fork or skewer, and
sprinkle large comfits over the top. Cut the
oval across, thus making two cakes, and place
these on paper rubbed with flour, and then
upon tins. Bake in a moderate oven. When
the bread is lightly browned, it is done enough.
It should be remembered that the less the bread
is kneaded the shorter it will be. No. 2. Rub
three-quarters of a pound of fresh unsalted
butter into half a pound of flour ; add a
quarter of a pound of ground rice, four table-
spoonfuls of moist sugar, two ounces of candied
citron, finely minced, and an ounce of sweet
almonds, blanched and chopped small. When
these ingredients are thoroughly mixed, work
the whole into a smooth paste \vith the yolks of
two small eggs. Roll the pastiy out to the
thickness of half an inch, divide it into four
squares, piuch the edges neatly, prick the sur-
face with a " dabber " or fork, sprinkle comfits
and sliced citron on the top, and bake as above.
Time to bake the bread, half to three-quarters
of an hour.
Short-bread, Scotch (another way).—
Put two pounds of butter in some warm place
overnight where it will gi-adually become soft
without at the same time melting. Take two
quarterns of flour, and mix with it half a pound
of loaf sugar in powder, and lemon-peel and
blanched sweet almonds (in quantities accord-
ing to taste) cut very fine ; add all these to the
butter, and knead the whole till it appears like
dough; then add a table-spoonful or two of
yeast ; again knead it, and roll out into cakes
of the proper size and thickness. Ornament
the edges with candied-lemon and comfits,
having previously pricked the cakes with a
fork.
Short Cakes. — Ordinary short cakes
are simply made of pastry, sweetened with
sugar, rolled out to the thickness of three-
✪ Short Cakes
Page 1787 · 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
Fowl. — Mix a tea-spoonful of cayenne with a table-spoonful of powdered white sugar. Put the mixture into a small saucepan, and pour over it two glassfuls of mushroom ketchup, two glassfuls of claret, and the strained juice of a large fresh lemon. Stir the liquor over the fire till the sugar is dissolved and it is quite hot. Serve immediately. Sufficient for six or eight persons.
Short Bread (see Bread, Short).
Short Bread, Scotch.— No. 1. MMix two pounds of flour with four ounces of moist sugar, two ounces of candied citron, chopped small, and two ounces of sweet almonds, blanched and sliced. Rub one pound of butter into the flour, melt another half pound of butter, and with this work up the flour to a smooth paste. If a plainer cake is wanted, less butter maybe used. Sometimes the whole of the butter is melted, and then the bread is more easily made. Roll out the pastry to the thickness of an inch, and in a large oval shape, pinch the edges evenly, prick the surface with a fork or skewer, and sprinkle large comfits over the top. Cut the oval across, thus making two cakes, and place these on paper rubbed with flour, and then upon tins. Bake in a moderate oven. When the bread is lightly browned, it is done enough. It should be remembered that the less the bread is kneaded the shorter it will be. No. 2. Rub three-quarters of a pound of fresh unsalted butter into half a pound of flour ; add a quarter of a pound of ground rice, four tablespoonfuls of moist sugar, two ounces of candied citron, finely minced, and an ounce of sweet almonds, blanched and chopped small. When these ingredients are thoroughly mixed, work the whole into a smooth paste \vith the yolks of two small eggs. Roll the pastry out to the thickness of half an inch, divide it into four squares, pinch the edges neatly, prick the surface with a "dabber" or fork, sprinkle comfits and sliced citron on the top, and bake as above. Time to bake the bread, half to three-quarters of an hour.
Short-bread, Scotch (another way).— Put two pounds of butter in some warm place overnight where it will gradually become soft without at the same time melting. Take two quarterns of flour, and mix with it half a pound of loaf sugar in powder, and lemon-peel and blanched sweet almonds (in quantities according to taste) cut very fine; add all these to the butter, and knead the whole till it appears like dough; then add a table-spoonful or two of yeast; again knead it, and roll out into cakes of the proper size and thickness. Ornament the edges with candied-lemon and comfits, having previously pricked the cakes with a fork.
Short Cakes. — Ordinary short cakes are simply made of pastry, sweetened with sugar, rolled out to the thickness of three-
Records on this page
Shikaree Sauce for Ducks and Wild FowlShort Bread, Scotch No. 1Short Bread, Scotch No. 2Short Cakes