Bran Yeast. — A good serviceable yeast
can be made from a pint of bran boiled in two
quarts of water for ten minutes, with a handful
of good hops. Strain the liquor, and when
lukewarni, add three or four table-spoonfuls of
beer yeast, and two of brown sugar or treacle✪ Bran Yeast ;
put it into a jar or small wooden cask, and
place it before the fire to ferment ; when well
worked it may be bottled, tightly corked, and
kej)t in a cool place.
Brandy, Lemon. — Take the thin or yellow
rinds only of two small lemons, and cover them
with half a pint of the best French brandy ; let
them stand in a closed-up bottle for a fortnight,
then strain off the spirit and keep it corked
closely for use. A syrup of two ounces of loaf
sugar, and a quarter of a pint of water✪ Brandy, Lemon may
be added if a sweet brandy lemon is desired.
Probable cost, 2s. 3d.
Brandy Mince for Pies.— Take one
pound each of fresh beef suet, sugar, currants,
and apples ; wash, pick, and dry the cm-rants,
and mince the suet and apples with a quarter of
a poimd of citron, and the same of orange-peel,
the juice of one lemon and the grated peel
of two. ^Tien all these ingredients are well
mixed, throw over them, by degrees, a quart of
brandy.
Brandy, Raspberry.— Take four poimds
of raspberries and steeji them in three quarts
of brandy✪ Brandy, Raspberry for one month ; add syrup to taste,
and flavour with cinnamon and clove mixture.
Some persons prefer it without any flavouring
ingredients, but it is always better to have a
little added.
Brawn. — Prepare a hog's head, by cutting
off the ears, taking out the brains, and cleaning
generally ; rub in plenty of salt, and let it drain
a whole day and night. Pub in two ounces of
saltj)etre and the same quantity of salt✪ Brawn, and let
it stand for three days. Next, put the head and
salt into a pan and cover it with water for two
days. Now, wash it well from the salt, and
boil till the bones can be easily removed. Ex-
tract these and take off the skin of the head and
tongue carefully. Chop up the meat into bits,
but do not mince it, and season with pepper,
salt, and shallot to taste. Place the skin of
one-half of the head into a pan, closely fitting
it, and press into it the chojjped head and
tongue. WTicn this is done, take the other
skin and lay it cleverly in place, or put the
other skin in the pan and proceed as before, and
turn out when cold. Should the head be too
fat, add some lean pork. For a sauce, boil a
pint of vinegar with a quart of the liquor in
which the head was boiled, and two ovmces of
salt, and pour over the brawn when the liquor
is cold. The hair should be carefully removed
from the ears, and thev must be boiled till tender.
then divided into long narrow pieces and mixed
with the meat. Time to boil, from two to three
hours. Probable cost for a pig's head, od. per
pound.
Page 254 · 4 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
Bran Yeast. — A good serviceable yeast can be made from a pint of bran boiled in two quarts of water for ten minutes, with a handful of good hops. Strain the liquor, and when lukewarni, add three or four table-spoonfuls of beer yeast, and two of brown sugar or treacle ; put it into a jar or small wooden cask, and place it before the fire to ferment ; when well worked it may be bottled, tightly corked, and kept in a cool place.
Brandy, Lemon. — Take the thin or yellow rinds only of two small lemons, and cover them with half a pint of the best French brandy ; let them stand in a closed-up bottle for a fortnight, then strain off the spirit and keep it corked closely for use. A syrup of two ounces of loaf sugar, and a quarter of a pint of water may be added if a sweet brandy lemon is desired. Probable cost, 2s. 3d.
Brandy Mince for Pies.— Take one
pound each of fresh beef suet, sugar, currants, and apples ; wash, pick, and dry the cm-rants, and mince the suet and apples with a quarter of a pound of citron, and the same of orange-peel, the juice of one lemon and the grated peel of two. ^Tien all these ingredients are well mixed, throw over them, by degrees, a quart of brandy.
Brandy, Raspberry.— Take four poimds of raspberries and steeji them in three quarts of brandy for one month ; add syrup to taste, and flavour with cinnamon and clove mixture. Some persons prefer it without any flavouring ingredients, but it is always better to have a little added.
Brawn. — Prepare a hog's head, by cutting off the ears, taking out the brains, and cleaning generally ; rub in plenty of salt, and let it drain a whole day and night. Rub in two ounces of saltj)etre and the same quantity of salt, and let it stand for three days. Next, put the head and salt into a pan and cover it with water for two days. Now, wash it well from the salt, and boil till the bones can be easily removed. Extract these and take off the skin of the head and tongue carefully. Chop up the meat into bits, but do not mince it, and season with pepper, salt, and shallot to taste. Place the skin of one-half of the head into a pan, closely fitting it, and press into it the chojjped head and tongue. When this is done, take the other skin and lay it cleverly in place, or put the other skin in the pan and proceed as before, and turn out when cold. Should the head be too fat, add some lean pork. For a sauce, boil a pint of vinegar with a quart of the liquor in which the head was boiled, and two ounces of salt, and pour over the brawn when the liquor is cold. The hair should be carefully removed from the ears, and thev must be boiled till tender.
then divided into long narrow pieces and mixed with the meat. Time to boil, from two to three hours. Probable cost for a pig's head, od. per pound.
Records on this page
Bran YeastBrandy, LemonBrandy, RaspberryBrawn