Spinach with Gravy (another way).—
Prepare the spinacli exactly as in the foregoing
recipe. Dissolve two ounces of fresh butter in
a saucepan, put in the spinach, and stir it tiU
the butter has dried away. Add a tea-spoonful
of salt, a tea-spoonful of sugar, and as much,
grated nutmeg as will cover a sixpence. Stir
it again, and moisten with two table-spoonfula
of highly-seasoned veal broth and a tea-spoonful
of chilli vinegar✪ Spinach with Gravy (another way). Stir it over the fire till the
Hquid is absorbed, and serve very hot. Time,
altogether, about an hour. Probable cost of
spinach, 3d. to 6d. per pound. Sufficient for
si.x or eight ;
Spirit of Lemon-peel. — When fresh
lemons cannot be procured, mix two ounces of
rectified spirits of wine with one drachm of
essential oil of lemons✪ Spirit of Lemon-peel. Put the preparation,
into a small bottle, and keep it closely stoppered
till wanted. The flavour of fresh lemon-peel,
may be imparted to any dish by the addition,
of three or four drops of this mixture. One to
two table-spoonfuls of it wiU also convert a
tumblerful of water into lemonade.
Spirits. — These alcoholic drinks differ from
wines and beers in the fact that they are distilled
from some form of fermented liquor. We may
obtain the alcohol from beer or ■wine, or from
any substance containing sugar which is fer-
mented. As an illustration of the sources from
which alcohol may be obtained, Loudon, in his
" Encyclopaedia of Gardening," tells the story of
an Irish gardener who was always drunk, yet no
one ever knew where he got the means to indulge
his propensity. It was not till he was watched
with great perseverance that the source of his
inebriety was discovered. It was found that
he had ingeniously contrived to make a small
still cut of two watering-pots attached by their
spouts. Into one of these he introduced a mash
of fermenting carrots, from which, by the aid
of heai from an oil lamp, he was enabled to
obtain a coarse imitation of his beloved potheen.
Alcohol then, under the form of distilled
spirits, may be obtained from any saccharine
substance in a state of fermentation. Araka is
manufactured in Tartarj- from fermented mares'
milk, arika from cows' milk. Aqua ardiente is
procured in Mexico from the sweet juice of the
American sloe. In the East Indies, Arrack is
made from fermenting rice or palm sago. Fer-
menting Machaleb cherries are the source of the
German Kirschwasser. iMaraschino is made
from macaiska cherries in Dalmatia. From rice
wine a Chinese spirit, Show-choo, is distilled.
In short, there hardly exists a race of men who
have not acquired the art of distilling alcohol
after its formation during the fermentation of
sugar. In Britain, we are more particularly ac-
quainted with brandy, gin, whisky, and rum.
Brandy is produced by the distillation of ■wine
alone, and not from any other fermented liquor;
any spirits made from other liquors than wine
are improperly termed brandy. Brandy is
SPI
( 918 )
SPO
Page 1885 · 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
Spinach with Gravy (another way).— Prepare the spinacli exactly as in the foregoing recipe. Dissolve two ounces of fresh butter in a saucepan, put in the spinach, and stir it tiU the butter has dried away. Add a tea-spoonful of salt, a tea-spoonful of sugar, and as much, grated nutmeg as will cover a sixpence. Stir it again, and moisten with two table-spoonfula of highly-seasoned veal broth and a tea-spoonful of chilli vinegar. Stir it over the fire till the Hquid is absorbed, and serve very hot. Time, altogether, about an hour. Probable cost of spinach, 3d. to 6d. per pound. Sufficient for six or eight persons.
Spirit of Lemon-peel. — When fresh lemons cannot be procured, mix two ounces of rectified spirits of wine with one drachm of essential oil of lemons. Put the preparation into a small bottle, and keep it closely stoppered till wanted. The flavour of fresh lemon-peel may be imparted to any dish by the addition of three or four drops of this mixture. One to two tablespoonfuls of it will also convert a tumblerful of water into lemonade.
Spirits. — These alcoholic drinks differ from wines and beers in the fact that they are distilled from some form of fermented liquor. We may obtain the alcohol from beer or wine, or from any substance containing sugar which is fermented. As an illustration of the sources from which alcohol may be obtained, Loudon, in his " Encyclopaedia of Gardening," tells the story of an Irish gardener who was always drunk, yet no one ever knew where he got the means to indulge his propensity. It was not till he was watched with great perseverance that the source of his inebriety was discovered. It was found that he had ingeniously contrived to make a small still cut of two watering-pots attached by their spouts. Into one of these he introduced a mash of fermenting carrots, from which, by the aid of heai from an oil lamp, he was enabled to obtain a coarse imitation of his beloved potheen.
Alcohol then, under the form of distilled spirits, may be obtained from any saccharine substance in a state of fermentation. Araka is manufactured in Tartarj- from fermented mares' milk, arika from cows' milk. Aqua ardiente is procured in Mexico from the sweet juice of the American sloe. In the East Indies, Arrack is made from fermenting rice or palm sago. Fermenting Machaleb cherries are the source of the German Kirschwasser. Maraschino is made from marasca cherries in Dalmatia. From rice wine a Chinese spirit, Show-choo, is distilled. In short, there hardly exists a race of men who have not acquired the art of distilling alcohol after its formation during the fermentation of sugar. In Britain, we are more particularly acquainted with brandy, gin, whisky, and rum.
Brandy is produced by the distillation of wine alone, and not from any other fermented liquor; any spirits made from other liquors than wine are improperly termed brandy. Brandy is
SPI
( 918 )
SPO
Records on this page
Spinach with Gravy (another way)Spirit of Lemon-peel