Chocolate Pudding. — Put an ounce of
best chocolate grated, and as much powdered
cinnamon as would stand on a threepenny piece
into two table-spoonfuls of boiling water. Let
the mixture stand by the side of the fire until
dissolved, then mix with it a pint of boiUng
milk, and add foiu- large lumps of sugar, and
when it is cold, four eggs well beaten✪ Chocolate Pudding. Pour
the mixtm-e into a buttered pie-dish, and cither
steam or bake it for half an hour. It is more
suitable to eat hot when steamed, and cold when
baked. A httle sifted sugar may be eaten with
the pudding cold, and arrowroot sauce served
with it hot. Probable cost, 8d. Sufficient for
four or five persons. -..
Chocolate Tarts. — Grate two ounces of
the best French chocolate, and mix with it a
pinch of powdered cinnamon, a pinch of salt, a
tea-spoonful of finely-chopped lemon-rind, a
dessert-spoonful of sifted sugar, and a heaped
tea-spoonful of ground rice. Mix a pint of
cream or new milk ^vith four well-beaten eggs✪ Chocolate Tarts,
and add the custard gradually and smoothly to
the chocolate powder. Stir the mixture over
the fire for a few minutes, but be careful that
the cream does not curdle. Line the inside
of a tart-dish with good puff paste. Pour the
cream, when cool, into it, and bake the tart in a
modci-ate oven. Time to bake, about half an
hour. Probable cost, lOd. aiade with milk,
2s. made with cream. Sufiicient for five or six
persons.
Chops, Broiled. — Mutton is the meat for
chops, though lamb and pork also furni.sh ex-
cellent ones. A variety of dishes may be made
from them, and they may be served ^vith all
sorts of sauces and vegetables. They are often
cut from the best end of the neck, and the fillet
of the leg, but those from the loin are con-
sidered the best. They should be cut half an
inch thick, neither more nor less, and if taken
from the neck, the bones should be shortened.
To broil chops trim them neatly, remove nearly
all the fat, which may be rendered and made
into good dripping, and pepper them slightly.
Have a clear fire made of cinders. j\Ialco the
gridiron hot, and rub it well with mutton suet.
Put the chops upon it and place it slanting to
prevent the fat dropjaing on the fire, and causing
a smoke. If a blaze should arise, remove the
gridiron for a moment, and strew a handful of
salt over the fire. Turn the chops often till they
are done, which will be in abeut eight minutes.
Place them on a hot dish with a piece of butter
about the size of a nut on each chop, and send
mushi-oom ketchup to table with them. French
cooks pepper and salt them, and brush some
clarified butter over them before broiling, and
this tends to keep in the juices. If it can be
done, they are better sent to table one at a
time, as they are broiled. Probable cost. Is. Id.
per pound.
Chops, Broiled (a la Maintenon). —
Cut and trim the chops as before. Beat the
yolk of an egg, and mix with it a tea-spoonful
of finely-grated bread-crumbs, a tea-spoonful
of parsleyv^alf a tea-spoonful of thj-me, and a
httle salt, pepper, and grated nutmeg. Cover the'
chops with this, then wrap each one in a piece
of weU-buttered writing paper, and broil them
as in the last recipe, turning them often. Serve
with some good brown gravy. Time, about ten
minutes. Allow one chop for each person.
Probable cost, Is. Id. per pound.
Page 371 · 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
Chocolate Pudding. — Put an ounce of best chocolate grated, and as much powdered cinnamon as would stand on a threepenny piece into two table-spoonfuls of boiling water. Let the mixture stand by the side of the fire until dissolved, then mix with it a pint of boiUng milk, and add four large lumps of sugar, and when it is cold, four eggs well beaten. Pour the mixture into a buttered pie-dish, and cither steam or bake it for half an hour. It is more suitable to eat hot when steamed, and cold when baked. A little sifted sugar may be eaten with the pudding cold, and arrowroot sauce served with it hot. Probable cost, 8d. Sufficient for four or five persons. -..
Chocolate Tarts. — Grate two ounces of the best French chocolate, and mix with it a pinch of powdered cinnamon, a pinch of salt, a tea-spoonful of finely-chopped lemon-rind, a dessert-spoonful of sifted sugar, and a heaped tea-spoonful of ground rice. Mix a pint of cream or new milk with four well-beaten eggs, and add the custard gradually and smoothly to the chocolate powder. Stir the mixture over the fire for a few minutes, but be careful that the cream does not curdle. Line the inside of a tart-dish with good puff paste. Pour the cream, when cool, into it, and bake the tart in a moderate oven. Time to bake, about half an hour. Probable cost, lOd. aiade with milk, 2s. made with cream. Sufficient for five or six persons.
Chops, Broiled. — Mutton is the meat for chops, though lamb and pork also furnish excellent ones. A variety of dishes may be made from them, and they may be served with all sorts of sauces and vegetables. They are often cut from the best end of the neck, and the fillet of the leg, but those from the loin are considered the best. They should be cut half an inch thick, neither more nor less, and if taken from the neck, the bones should be shortened.
To broil chops trim them neatly, remove nearly all the fat, which may be rendered and made into good dripping, and pepper them slightly. Have a clear fire made of cinders. j\Ialco the gridiron hot, and rub it well with mutton suet. Put the chops upon it and place it slanting to prevent the fat dropjaing on the fire, and causing a smoke. If a blaze should arise, remove the gridiron for a moment, and strew a handful of salt over the fire. Turn the chops often till they are done, which will be in about eight minutes. Place them on a hot dish with a piece of butter about the size of a nut on each chop, and send mushroom ketchup to table with them. French cooks pepper and salt them, and brush some clarified butter over them before broiling, and this tends to keep in the juices. If it can be done, they are better sent to table one at a time, as they are broiled. Probable cost. Is. Id. per pound.
Chops, Broiled (a la Maintenon). — Cut and trim the chops as before. Beat the yolk of an egg, and mix with it a tea-spoonful of finely-grated bread-crumbs, a tea-spoonful of parsley, half a tea-spoonful of thyme, and a httle salt, pepper, and grated nutmeg. Cover the chops with this, then wrap each one in a piece of weU-buttered writing paper, and broil them as in the last recipe, turning them often. Serve with some good brown gravy. Time, about ten minutes. Allow one chop for each person. Probable cost, Is. Id. per pound.
Records on this page
Chocolate PuddingChocolate Tarts