Buns, Light Tea. — Take one pound of
flour, half a tea-spoonful of tartaric acid, and the
same quantity of carbonate of soda, and work
all well together through. a sieve ; then rub two
ounces of butter into the flour, being very
careful to leave no lumps. \Vhen this is
thoroughly mixed, add a quarter of a poimd of
well-di'ied currants, two ouiijcs of sifted sugar,
and a very few caraway-seeds. Next, mix half
a pint of milk with one egg✪ Buns, Light Tea, make a hole in
the middle of the flour, and pour in the milk,
working it all lightly together. Do not touch
the dough with the hand, or the buns ^^dll be
heavy, but place it in lumps on the baking-tin
with a fork. Probable cost for a dozen cakes. Is.
Bun Pudding.— Take as many stale buns
as a dish will contain ^^^thout crowding ; mix a
custard, allowing five eggs to a quart of milk ;
season it Mith sugar and any kind of spices✪ Bun Pudding.
Pour the custard over the buns, and let it
stand and soak one or two hom-s. When it
is all absorbed, bake it an hour and a half.
This makes a very economical and pleasant
pudding for a family where there are many
children.
Burdwan, Indian. — This dish is much
appreciated in India, and almost any kind of cold
meat may be used for it. Venison, however,
has the preference, but poultry may be so
cooked as to ensure success. Take a table-
spoonful of minced Spanish onion and half the
quantity of shallot. To this put a pint of cold
water, a mild seasoning of cayenne pepper, a
table-spoonful of essence of anchovies, and an
ounce of butter, mixed with a tea-spoonful of
flour. Let this sauce simmer, after it has come
to a boil, about a quarter of an hour, or until
the onion is tender ; then add to it a table-
spoonful of Chili vinegar and a glass or two of
Madeira. Draw the stewpan near the fire, and
place the meat into it — if a fowl, divide it into
joints and strip oft' the skin — when hot through,
draw still nearer to the fire, but it should not
be allowed to boil. If the fowl has been roasted,
it may be sent to table when just on the point
of boiling; but if only partly cooked before,
allow it to simmer from twenty to twenty-five
minutes. Many additional sauces may be
used, and the juice of a lime or Seville orange
pressed into it before serving ; but care should
be taken that no strong flavoui- of any particular
sauce predominates. Sufficient for three or four
persons.
Burdwan Stew. — Any cold roast or boiled
lamb, poultry, or game wiU do well for this.
Make a sjvuce as follows : — To half a pint of
BUR
(86)
BUT
good gravy iii a stewpan add a tea-spoonful of
soy and cayenne, and the same of lemon pickle,
mushroom ketchup, and cucumher vinegar. A
fowl previously cooked should be jointed, and
it will only require to he heated thi-ough in the
sauce. Pat it on the fire until it comes to a
hoil, when it will he ready to serve. It must
bo served hot. Suitable for an entree.
Burnt Almonds {see Almonds, Burnt) .
Page 274 · 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
Buns, Light Tea. — Take one pound of flour, half a tea-spoonful of tartaric acid, and the same quantity of carbonate of soda, and work all well together through a sieve ; then rub two ounces of butter into the flour, being very careful to leave no lumps. When this is thoroughly mixed, add a quarter of a pound of well-dried currants, two ounces of sifted sugar, and a very few caraway-seeds. Next, mix half a pint of milk with one egg, make a hole in the middle of the flour, and pour in the milk, working it all lightly together. Do not touch the dough with the hand, or the buns will be heavy, but place it in lumps on the baking-tin with a fork. Probable cost for a dozen cakes. Is.
Bun Pudding.— Take as many stale buns as a dish will contain without crowding ; mix a custard, allowing five eggs to a quart of milk ; season it with sugar and any kind of spices. Pour the custard over the buns, and let it stand and soak one or two hours. When it is all absorbed, bake it an hour and a half. This makes a very economical and pleasant pudding for a family where there are many children.
Burdwan, Indian. — This dish is much appreciated in India, and almost any kind of cold meat may be used for it. Venison, however, has the preference, but poultry may be so cooked as to ensure success. Take a tablespoonful of minced Spanish onion and half the quantity of shallot. To this put a pint of cold water, a mild seasoning of cayenne pepper, a table-spoonful of essence of anchovies, and an ounce of butter, mixed with a tea-spoonful of flour. Let this sauce simmer, after it has come to a boil, about a quarter of an hour, or until the onion is tender ; then add to it a tablespoonful of Chili vinegar and a glass or two of Madeira. Draw the stewpan near the fire, and place the meat into it — if a fowl, divide it into joints and strip oft' the skin — when hot through, draw still nearer to the fire, but it should not be allowed to boil. If the fowl has been roasted, it may be sent to table when just on the point of boiling; but if only partly cooked before, allow it to simmer from twenty to twenty-five minutes. Many additional sauces may be used, and the juice of a lime or Seville orange pressed into it before serving ; but care should be taken that no strong flavoui- of any particular sauce predominates. Sufficient for three or four persons.
Burdwan Stew. — Any cold roast or boiled lamb, poultry, or game wiU do well for this. Make a sjvuce as follows : — To half a pint of
BUR
(86)
BUT
good gravy in a stewpan add a tea-spoonful of soy and cayenne, and the same of lemon pickle, mushroom ketchup, and cucumher vinegar. A fowl previously cooked should be jointed, and it will only require to be heated through in the sauce. Pat it on the fire until it comes to a hoil, when it will be ready to serve. It must be served hot. Suitable for an entree.
Burnt Almonds {see Almonds, Burnt) .
Records on this page
Buns, Light TeaBun Pudding