Yorkshire Tea-cakes. — A hospitable
Yorkshire housewife would consider her tea-
table was barely spread if it were not hberally
supplied with these delicious cakes, constant
relays of which should be served steaming hot.
Put two pounds of good floiir into a bowl ;
scoop a hole ia the centre, but do not touch the
bottom of the bowl, and pour into the hollow
thus made a little less than an ounce of German
yeast which has been dissolved in a tea-cupful
of lukewarm milk. Add to this yeast two well-
beaten eggs and six ounces of butter which
has been dissolved in half a tea-cupful of hot
water✪ Yorkshire Tea-cakes. The water, when added to the batter,
ought to be a little more than ncw-milk-warm.
Draw a little of the flour from the side of the bowl
into the liquor till it is of the consistency of
very thick cream, sprinkle a little flour
upon it to cover the surface, and leave it in a
warm place to rise. In about an hour, when
the bubbles of yeast show themselves through
the flour, knead the dough thoroughlj', adding
as much more lukewarm milk as is necessary
for the purpose. The tea-cakes wiU require
about a joint of milk altogether. Gash the sur-
face of the dough two or three times across
with a knife, throw a warm towel over it, and
leave it to rise. When it is very light (that is
when the surface cracks, which it will do in
an hour or more), divide it into ten portions of
equal size. Roll these lightly into cakes four-
inches in diameter, and put them on a baking-
tin. Prick them with a fork and let them rise
before the fire for ten minutes. Put them into
a mcderatelj'-heated oven ; they must not be
baked hard. When they are to be served,
either cut them into halves, toast them, and
butter liberally, or make them hot in the
oven, divide them, and butter them. Serve
very hot. These tea-cakes will be very good
YOR
( 1158 )
ZAN
if made with fom- ounces of butter instead
of SLs, and if one egg only is used. They may
he. buttered and served cold, but are best hot.
Time to bake the tea-cakes, a quarter to half
an hour. Probable cost, Id. each. Sufficient
for ten cakes.
Yorkshire Veal Cake.— Take one pound
and a half of lean veal from the fiUet, three-
quarters of a pound of thinly-cut ham, and four
cg-gs. Boil the eggs tiU they are hard and let
them get cold, then cut the veal into neat pieces.
Take about half a pint of clear highly-seasoned
veal gravy, made so strong that it will jelly
firmly when cold. Put a layer of this at the
bottom of an earthen potting-pan, and fiU the
dish with successive layers of the veal, the
ham, the hard-boiled eggs cut into slices, and
the jelhed gravy. Season each layer lightly
with a little pepper, minced parsley, and shallot,
and salt, if requii-ed; this wiU depend upon
the saltness of the bacon. Cover the potting-
pan with a coarse stiff paste of flour and water✪ Yorkshire Veal Cake,
put it in the oven in a dripping-tin, three-parts
filled with boihng water, and add more water
in place of that which boils away tiU the
veal cake is done enough. Let the cake get
cold, turn it whole upon a dish, and garnish
with parsley. The jellied gravy may be made
by boiling the bones and trimmings of the veal
in water, with a cow-heel and suitable seasonings,
and clarifying the liquor with white of egg.
It should form a stiff jeUy when cold. Time
to bake the cake, one horn- and a quarter. Pro-
bable cost, 3s. 6d.
Page 2349 · 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
Yorkshire Tea-cakes. — A hospitable Yorkshire housewife would consider her teatable was barely spread if it were not liberally supplied with these delicious cakes, constant relays of which should be served steaming hot. Put two pounds of good flour into a bowl ; scoop a hole in the centre, but do not touch the bottom of the bowl, and pour into the hollow thus made a little less than an ounce of German yeast which has been dissolved in a tea-cupful of lukewarm milk. Add to this yeast two wellbeaten eggs and six ounces of butter which has been dissolved in half a tea-cupful of hot water. The water, when added to the batter, ought to be a little more than new-milk-warm. Draw a little of the flour from the side of the bowl into the liquor till it is of the consistency of very thick cream, sprinkle a little flour upon it to cover the surface, and leave it in a warm place to rise. In about an hour, when the bubbles of yeast show themselves through the flour, knead the dough thoroughlj', adding as much more lukewarm milk as is necessary for the purpose. The tea-cakes wiU require about a joint of milk altogether. Gash the surface of the dough two or three times across with a knife, throw a warm towel over it, and leave it to rise. When it is very light (that is when the surface cracks, which it will do in an hour or more), divide it into ten portions of equal size. Roll these lightly into cakes fourinches in diameter, and put them on a bakingtin. Prick them with a fork and let them rise before the fire for ten minutes. Put them into a moderately-heated oven ; they must not be baked hard. When they are to be served, either cut them into halves, toast them, and butter liberally, or make them hot in the oven, divide them, and butter them. Serve very hot. These tea-cakes will be very good
YOR
( 1158 )
ZAN
if made with four ounces of butter instead of six, and if one egg only is used. They may he. buttered and served cold, but are best hot. Time to bake the tea-cakes, a quarter to half an hour. Probable cost, Id. each. Sufficient for ten cakes.
Yorkshire Veal Cake.— Take one pound and a half of lean veal from the fiUet, threequarters of a pound of thinly-cut ham, and four cg-gs. Boil the eggs tiU they are hard and let them get cold, then cut the veal into neat pieces. Take about half a pint of clear highly-seasoned veal gravy, made so strong that it will jelly firmly when cold. Put a layer of this at the bottom of an earthen potting-pan, and fiU the dish with successive layers of the veal, the ham, the hard-boiled eggs cut into slices, and the jelhed gravy. Season each layer lightly with a little pepper, minced parsley, and shallot, and salt, if requii-ed; this wiU depend upon the saltness of the bacon. Cover the pottingpan with a coarse stiff paste of flour and water, put it in the oven in a dripping-tin, three-parts filled with boihng water, and add more water in place of that which boils away tiU the veal cake is done enough. Let the cake get cold, turn it whole upon a dish, and garnish with parsley. The jellied gravy may be made by boiling the bones and trimmings of the veal in water, with a cow-heel and suitable seasonings, and clarifying the liquor with white of egg. It should form a stiff jeUy when cold. Time to bake the cake, one horn- and a quarter. Probable cost, 3s. 6d.
Records on this page
Yorkshire Tea-cakesYorkshire Veal Cake