mix two table-spoonfuls of flour with a little
of the beer, and add it to the remainder with
the grated peel of half a lemon, half a tea-spoon-
ful of powdered ginger, cinnamon, or nutmeg, and
sugar to tf^te ; boil the milk separately and stir
it rapidly with a whisk into four well-beaten
eggs ; put the beer with the milk into a sauce-
pan, bring it to the point of boiling, keeping it
well stirred all the time, and turn it quiciily
into a tm-een. Serve with toasted rolls. Time,
about half an hour to prepare. Probable cost,
9d. per quart. Sufficient for twelve persons.
Beer Soup with Sago.— Wash two
ounces of sago in cold water, drain and boil it
in three pints of ale that is not bitter, add a
stick of cinnamon or a few cloves, the thin rind
of haK a lemon, and sugar to taste✪ Beer Soup with Milk ; boil twenty
minutes, strain, and add, just before serving,
the half of a thinly-sliced lemon and a glass of
brandy or rum. Probable cost, lOd., without
the spii-its. Sufficient for sLx or seven persons.
Beer, To remove acidity from.— Add
one pint of ground malt to about eighteen
gallons of beer ; it should be enclosed in a bag
and hung, not thrown, to lie at the bottom ; or,
mix as much wheat or bean flour with a quart
of brandy as will form a dough. Long pieces
of this dough, put into the bunghole, will sink
gently to the bottom and keep the beer mellow
as well as improve its quality. Carbonate of
soda will remove sourness from beer, but care
should be taken not to add too much or it will
have a dead insipid flavour.
Beetroot, Baked. — Cleanse the root
carefully from •the mould about it, as du-ected
for boiling, and bake in a moderate oven until
tender. We do not, however, like the baking
of this vegetable, as it is apt to shrivel if ex-
posed to too great heat in an oven, and the
colour becomes less bright. They are much
better boiled. Probable cost, Id. to 2d. Bake
till tender.
Beetroot, Boiled. This root is excellent
as a salad, and, as a garnish for other salads, it
is very important on account of its beautiful
bright colour. In cleansing it before boiling,
take care not to break the skin or it will lose
its colour and become sickly looking. Remove
it from the saucepan carefully, peel and trim
nicely. Serve, cut in slices, with melted butter
in a tureen, or if not over large it may be sent to
table whole. A large one will take from two
to three hours to boil. Probable cost from Id.
to 2d. each.
Beetroot, Pickled. — Boilhalf an ounce of
peppercorns, cloves, mace, and ginger, in a pint
of vinegar, add another pint when cold. Take
six beetroots, after they have been well cleansed,
and boil them gently for two hours. ^Vhen
cold, peel, slice, and put into a jar with the cold
vinegar and spice. It is fit for use at once.
Probable cost, 2s. 2d.
Beetroot Preserve. — Put into a pre-
sei-ving pan half a dozen nicely-peeled beetroots
and a pint and a half of cold water, first cut-
ing away the long tapering part, that they may
lie better in the pan ; let them come to a
boil, and then simmer and skim for twenty
minutes ; add the following ingredients and boil
✪ Beetroot Preserve
Page 240 · 3 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
mix two table-spoonfuls of flour with a little of the beer, and add it to the remainder with the grated peel of half a lemon, half a tea-spoonful of powdered ginger, cinnamon, or nutmeg, and sugar to taste ; boil the milk separately and stir it rapidly with a whisk into four well-beaten eggs ; put the beer with the milk into a saucepan, bring it to the point of boiling, keeping it well stirred all the time, and turn it quickly into a tureen. Serve with toasted rolls. Time, about half an hour to prepare. Probable cost, 9d. per quart. Sufficient for twelve persons.
Beer Soup with Sago.— Wash two
ounces of sago in cold water, drain and boil it in three pints of ale that is not bitter, add a stick of cinnamon or a few cloves, the thin rind of half a lemon, and sugar to taste ; boil twenty minutes, strain, and add, just before serving, the half of a thinly-sliced lemon and a glass of brandy or rum. Probable cost, 10d., without the spii-its. Sufficient for six or seven persons.
Beer, To remove acidity from.— Add
one pint of ground malt to about eighteen gallons of beer ; it should be enclosed in a bag and hung, not thrown, to lie at the bottom ; or, mix as much wheat or bean flour with a quart of brandy as will form a dough. Long pieces of this dough, put into the bunghole, will sink gently to the bottom and keep the beer mellow as well as improve its quality. Carbonate of soda will remove sourness from beer, but care should be taken not to add too much or it will have a dead insipid flavour.
Beetroot, Baked. — Cleanse the root carefully from •the mould about it, as directed for boiling, and bake in a moderate oven until tender. We do not, however, like the baking of this vegetable, as it is apt to shrivel if exposed to too great heat in an oven, and the colour becomes less bright. They are much better boiled. Probable cost, Id. to 2d. Bake till tender.
Beetroot, Boiled. This root is excellent as a salad, and, as a garnish for other salads, it is very important on account of its beautiful bright colour. In cleansing it before boiling, take care not to break the skin or it will lose its colour and become sickly looking. Remove it from the saucepan carefully, peel and trim nicely. Serve, cut in slices, with melted butter in a tureen, or if not over large it may be sent to table whole. A large one will take from two to three hours to boil. Probable cost from Id. to 2d. each.
Beetroot, Pickled. — Boilhalf an ounce of peppercorns, cloves, mace, and ginger, in a pint of vinegar, add another pint when cold. Take six beetroots, after they have been well cleansed, and boil them gently for two hours. ^Vhen cold, peel, slice, and put into a jar with the cold vinegar and spice. It is fit for use at once. Probable cost, 2s. 2d.
Beetroot Preserve. — Put into a presei-ving pan half a dozen nicely-peeled beetroots and a pint and a half of cold water, first cuting away the long tapering part, that they may lie better in the pan ; let them come to a boil, and then simmer and skim for twenty minutes ; add the following ingredients and boil
Records on this page
Beer Soup with MilkBeer Soup with SagoBeetroot Preserve