Twelfth. Cake, Lady Caroline
Lamb's. — Quarter of a peck of pure flour care-
fully dried, three pounds of cui-rants, a quarter
of a pound of raisins, half a poimd of refined
sugar, quarter of a pound of sweet and half an
ounce of bitter almonds blanched and sliced,
two ounces of orange and two ounces of candied
lemon-peel, and spices according to taste, ilix
aU thoroughly; then take one pint of cream,
and put to it three-quarters of a povmd of fresh
butter washed first in pure and afterwards in
rose-water ; place in a gentle heat. Beat up the
white and yolks, separately, of six eggs, and
the yolks only of six more. Add to them a
little rose-water, two table- spoonfuls of carda-
mom brandy, half a glassful of old Ehenish,
hock, or champagne, quarter of a pint of
fresh yeast, and a little fine salt✪ Twelfth Cake, Lady Caroline Lamb's. Mix the
liquids together, strain them, add the dry
materials warm, and mix the whole into a light
smooth batter. Place it before a fire for twenty
minutes to rise, butter your hoop, and use what
flour is necessary to make the cake sufliciently
stiff. Set it in the oven with some sheets of
brown paper well floured to prevent its burn-
ing. In about a couple of hours it wiU be
done. Ice it in the usual manner, and stick
any ornaments you choose upon the icing before
it is drJ^
u
Udder, Beef.— Beef udder may be gently
simmered in broth or water, then sliced, and
served with onion or tomato sauce. If liked, it
may be put in salt for a couple of days before
being boiled. Salted udder should be eaten
cold, and ^■inegar and oil should be sent to table
■ndth it.
UDD
( 1024 )
USQ
TTdder, Calf's, for Forcemeat.— Put
the udder into a saucepan vnth as much broth
or water as will cover it. Let it boil gently
till it is thoroughly done. When cold trim
away the upper parts, and pound it in a mortar
till it can be passed through a sieve. The pulp
will then be ready for putting into French
forcemeat. Butter may always be substituted
for udder in making forcemeat.
Udder, Fresh Neat's Tongue and.—
These may be roasted together. WTien ready
for serving, put half a pint of gravy into a
saucepan, with the juice of a Se\ille orange, a
glassful of claret, two lumps of sugar, and a
piece of butter ; toss these ingredients over the
fire, and serve with the tongue and udder.
Garnish with slices of lemon. The udder
should be stuck with cloves, and both it and
the tongue should be continually basted.
Unfermented Bread. — Fermented bread
is sometimes considered unwholesome. Those
who are of this opinion may make their bread
as follows: — Mix one ounce of bicarbonate of
soda with eight pounds of flour. Stir one
ounce of hydrochloric acid with four pints of
warm water✪ Unfermented Bread. Stir the liquor into the floui-
briskly, and with a wooden spoon, till the in-
gredients are thoroughly blended ; divide the
dough into loaves, and bake these immediately
in a brisk oven. It will need to bake as long
as bread usually does.
TJnground Corn Soup (a German re-
cipe).— Take a breakfast-cupful of wheat, and
put it into a stewpan with two ounces of butter.
Stir tiU the butter is melted. Add water, and
let aU simmer till the com is quite soft. Season
with salt and pepper, adding parsley, cher\'il,
or any other herb, finely minced. Place yolks
of eggs in the tureen, grate in a little nutmeg,
and pour in the boiling soup.
Page 2088 · 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
A modernized reading is not available for this page yet. You are seeing the original text.
Twelfth. Cake, Lady Caroline
Lamb's. — Quarter of a peck of pure flour care-
fully dried, three pounds of cui-rants, a quarter
of a pound of raisins, half a poimd of refined
sugar, quarter of a pound of sweet and half an
ounce of bitter almonds blanched and sliced,
two ounces of orange and two ounces of candied
lemon-peel, and spices according to taste, ilix
aU thoroughly; then take one pint of cream,
and put to it three-quarters of a povmd of fresh
butter washed first in pure and afterwards in
rose-water ; place in a gentle heat. Beat up the
white and yolks, separately, of six eggs, and
the yolks only of six more. Add to them a
little rose-water, two table- spoonfuls of carda-
mom brandy, half a glassful of old Ehenish,
hock, or champagne, quarter of a pint of
fresh yeast, and a little fine salt. Mix the
liquids together, strain them, add the dry
materials warm, and mix the whole into a light
smooth batter. Place it before a fire for twenty
minutes to rise, butter your hoop, and use what
flour is necessary to make the cake sufliciently
stiff. Set it in the oven with some sheets of
brown paper well floured to prevent its burn-
ing. In about a couple of hours it wiU be
done. Ice it in the usual manner, and stick
any ornaments you choose upon the icing before
it is drJ^
u
Udder, Beef.— Beef udder may be gently
simmered in broth or water, then sliced, and
served with onion or tomato sauce. If liked, it
may be put in salt for a couple of days before
being boiled. Salted udder should be eaten
cold, and ^■inegar and oil should be sent to table
■ndth it.
UDD
( 1024 )
USQ
TTdder, Calf's, for Forcemeat.— Put
the udder into a saucepan vnth as much broth
or water as will cover it. Let it boil gently
till it is thoroughly done. When cold trim
away the upper parts, and pound it in a mortar
till it can be passed through a sieve. The pulp
will then be ready for putting into French
forcemeat. Butter may always be substituted
for udder in making forcemeat.
Udder, Fresh Neat's Tongue and.—
These may be roasted together. WTien ready
for serving, put half a pint of gravy into a
saucepan, with the juice of a Se\ille orange, a
glassful of claret, two lumps of sugar, and a
piece of butter ; toss these ingredients over the
fire, and serve with the tongue and udder.
Garnish with slices of lemon. The udder
should be stuck with cloves, and both it and
the tongue should be continually basted.
Unfermented Bread. — Fermented bread
is sometimes considered unwholesome. Those
who are of this opinion may make their bread
as follows: — Mix one ounce of bicarbonate of
soda with eight pounds of flour. Stir one
ounce of hydrochloric acid with four pints of
warm water. Stir the liquor into the floui-
briskly, and with a wooden spoon, till the in-
gredients are thoroughly blended ; divide the
dough into loaves, and bake these immediately
in a brisk oven. It will need to bake as long
as bread usually does.
TJnground Corn Soup (a German re-
cipe).— Take a breakfast-cupful of wheat, and
put it into a stewpan with two ounces of butter.
Stir tiU the butter is melted. Add water, and
let aU simmer till the com is quite soft. Season
with salt and pepper, adding parsley, cher\'il,
or any other herb, finely minced. Place yolks
of eggs in the tureen, grate in a little nutmeg,
and pour in the boiling soup.