be flavoured with herbs and spices, and a good
store of these vinegars will prove of great
service in cookery. All that is necessary is to
procure the flavouring ingredients — such as
celery or cress seed, chillies or capsicums, tarra-
gon leaves, shallots, &c. — to put them in bottles,
cover them with good cold boiled vinegar,.
and stopper them closely. In a week or two
the vinegar will be sufficiently flavoured, and
all that win be then necessary- is to strain it off
and bottle in small bottles for use. In nine
cases out of ten the flavouring ingredients
may have a second, and even a third, supply
of vinegar poured upon them. Tarragon and
chilli vinegars are particularly useful for salads ;
while a few drops of garlic or shaUot vinegar
added to a pint of gravy will impart a par-
ticxilarly fine flavour. Herbs also, if boiled for
a short time in vinegar, will communicate their
flavour to it, and the flavour of some fruits,
when imparted to vinegar, is very delicious.
The acid thus made, when mixed with water
and slightly sweetened, constitutes a refreshing
summer beverage.
Violet Tea. — This is a soothing beverage
for persons suffering from bronchitis and
similar affections. Put a tea-spoonful of dried
violets in a jar, and pour upon them half a
pint of boiling water. Let them infuse for five
minutes, strain the liquor, sweeten with honey✪ Violet Tea,
and it will be fit for use.
Virginia Pudding.— Butter a plain quart
pudding-mould rather thickly, then stick dried
cherries, fine raisins, or strips of candied peel
in regular rows on the inside, place a slice of
soaked bread-crumb over the fruit, and three-
parts fill the inside with alternate layers of thin
bread and butter and currants and grated nut-
meg. Po\rr in as much custard✪ Virginia Pudding as the bread
will absorb, let the pudding soak for an hour,
and steam it over boiling water, or bake in
a moderate oven. Turn out before serving,
and send sweet sauce to table in a tureen.
Time to steam, one hour and a half. Probable
cost. Is. Sufficient for five or six persons.
Volaille, Puree de. — Mince very finely
the white part of a cold fowl or turkey, then
pound it in a mortar, put in two or three
spoonfuls of white sauce, and pass it through a
sieve, adding a little salt and white pepper,
and warm the whole ; it may be served up \vith
the legs grilled. It should not be too thin, but
can be made the proper consistence by a greater
or smaller quantity of white sauce or cream.
Garnish with fried bread or i^aste cut into
shapes. It may also be served up in a casserole
or wall of rice and mashed potatoes, or with
poached eggs. — Ullet.
Page 2229 · 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
be flavoured with herbs and spices, and a good store of these vinegars will prove of great service in cookery. All that is necessary is to procure the flavouring ingredients — such as celery or cress seed, chillies or capsicums, tarragon leaves, shallots, &c. — to put them in bottles, cover them with good cold boiled vinegar, and stopper them closely. In a week or two the vinegar will be sufficiently flavoured, and all that will be then necessary is to strain it off and bottle in small bottles for use. In nine cases out of ten the flavouring ingredients may have a second, and even a third, supply of vinegar poured upon them. Tarragon and
chilli vinegars are particularly useful for salads ; while a few drops of garlic or shallot vinegar added to a pint of gravy will impart a particularly fine flavour. Herbs also, if boiled for a short time in vinegar, will communicate their flavour to it, and the flavour of some fruits, when imparted to vinegar, is very delicious. The acid thus made, when mixed with water and slightly sweetened, constitutes a refreshing summer beverage.
Violet Tea. — This is a soothing beverage for persons suffering from bronchitis and similar affections. Put a tea-spoonful of dried violets in a jar, and pour upon them half a pint of boiling water. Let them infuse for five minutes, strain the liquor, sweeten with honey, and it will be fit for use.
Virginia Pudding.— Butter a plain quart pudding-mould rather thickly, then stick dried cherries, fine raisins, or strips of candied peel in regular rows on the inside, place a slice of soaked bread-crumb over the fruit, and threeparts fill the inside with alternate layers of thin bread and butter and currants and grated nutmeg. Pour in as much custard as the bread will absorb, let the pudding soak for an hour, and steam it over boiling water, or bake in a moderate oven. Turn out before serving, and send sweet sauce to table in a tureen. Time to steam, one hour and a half. Probable cost. Is. Sufficient for five or six persons.
Volaille, Puree de. — Mince very finely the white part of a cold fowl or turkey, then pound it in a mortar, put in two or three spoonfuls of white sauce, and pass it through a sieve, adding a little salt and white pepper, and warm the whole ; it may be served up with the legs grilled. It should not be too thin, but can be made the proper consistence by a greater or smaller quantity of white sauce or cream. Garnish with fried bread or paste cut into shapes. It may also be served up in a casserole or wall of rice and mashed potatoes, or with poached eggs. — Ullet.
Records on this page
Violet TeaVirginia Pudding