Citron Cake. — Mix the well-beaten yolks
of six eggs ^\•ith half a pound of pounded and
sifted sugar, and ten ounces of fine lioiu- ; add
half a pound of fresh butter✪ Cinnamon Cake (another way) beaten to a cream,
four ounces of candied citron chopped smaU, a
wine-glassful of brandy, and the whites of the
eggs beaten to a firm froth. Mix thoroughly,
poiu- the mixtui-e into a well-buttered mould,
and bake it in a good oven. Time to bake,
about three-quarters of an hour. Probable
cost, exclusive of the brandy. Is. lOd. Suffi-
cient for a medium-sized mould.
Citron Pudding. — Mix two table-spoon-
fuls of flour very smoothly with the beaten
yolks of si.x eggs. Add very gradually one
pint of new milk or cream, a quarter of a
pound of citron chopi^ed small, and two table-
spoonfuls of suga✪ Citron Puddingr. jMix thoroughly, pour the
batter into well-buttered cups, and bake in a
quick oven. Time to bake, from twentj' to
thirty minutes. Probable cost, if made ■with
milk, Is. 2d. Sufficient for six persons.
Citron and Almond Pudding.— This
pudding is made in the same way as the pre-
ceding one, with the addition of a dozen sweet
almonds blanched and pounded. In both cases,
if it is not wished to have a rich pudding, a
smaller number of eggs may be used.
Civet of Hare. — Cut the hare into neat
small pieces. Take about half a poimd of
streaky bacon, which has been soaked in cold
water a little while to make it firm, and divide
it into small pieces. Frj- these in a saucepan
until lightly browned, add the pieces of hare,
and when these also are brown, strain the
gravy which has come out, and thicken it with
three ounces of flour. Moisten it with a
couple of glasses of good stock and port, add
a bunch of parsley, half a pint of button onions,
half a pint of small mushrooms, two cloves, a
tea-spoonful of salt, a drachm of cayenne, and
the juice of a Seville orange✪ Civet of Hare. Bring the
liquid to a boil, then draw the saucepan to the
side of the fire, and let it simmer gently until
the meat is sufficiently cooked. Reduce the
sauce before ser%ang, if necessary. A clove of
garlic is often added to the dish. Time, if the
hare is young, two and a half to three hours ;
if old, a longer time should be allowed.
Probable cost of the hare, 4s. to 6s. Sufficient
for six or seven persons.
Clams. — Clams are a kind of cockle, and
are to be found on the west coast of Ireland
and Scotland, and in Devonshire, Cornwall,
and some parts of Wales. Though they figure
largely in American cookery, they are not much
used in England; but persons living on the
sea-shore might make several by no means
despicable dishes from them. Soyer says that
they "are much superior in flavour to the
oyster, and, if eaten raw, should be about the
same size ; but, if larger, should be made into
soup, or cooked in the same way as the oyster."
In America they are stewed. The clams are
put into a stewpan, with a little water at the
bottom of the pan, then boiled for twenty-five
or thirty minutes, the scum carefully removed,
and the juice seasoned with pepper and salt.
Clams may be fried in batter with egg and
bread-crumbs.
Page 378 · 6 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
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Citron Cake. — Mix the well-beaten yolks
of six eggs ^\•ith half a pound of pounded and
sifted sugar, and ten ounces of fine lioiu- ; add
half a pound of fresh butter beaten to a cream,
four ounces of candied citron chopped smaU, a
wine-glassful of brandy, and the whites of the
eggs beaten to a firm froth. Mix thoroughly,
poiu- the mixtui-e into a well-buttered mould,
and bake it in a good oven. Time to bake,
about three-quarters of an hour. Probable
cost, exclusive of the brandy. Is. lOd. Suffi-
cient for a medium-sized mould.
Citron Pudding. — Mix two table-spoon-
fuls of flour very smoothly with the beaten
yolks of si.x eggs. Add very gradually one
pint of new milk or cream, a quarter of a
pound of citron chopi^ed small, and two table-
spoonfuls of sugar. jMix thoroughly, pour the
batter into well-buttered cups, and bake in a
quick oven. Time to bake, from twentj' to
thirty minutes. Probable cost, if made ■with
milk, Is. 2d. Sufficient for six persons.
Citron and Almond Pudding.— This
pudding is made in the same way as the pre-
ceding one, with the addition of a dozen sweet
almonds blanched and pounded. In both cases,
if it is not wished to have a rich pudding, a
smaller number of eggs may be used.
Civet of Hare. — Cut the hare into neat
small pieces. Take about half a poimd of
streaky bacon, which has been soaked in cold
water a little while to make it firm, and divide
it into small pieces. Frj- these in a saucepan
until lightly browned, add the pieces of hare,
and when these also are brown, strain the
gravy which has come out, and thicken it with
three ounces of flour. Moisten it with a
couple of glasses of good stock and port, add
a bunch of parsley, half a pint of button onions,
half a pint of small mushrooms, two cloves, a
tea-spoonful of salt, a drachm of cayenne, and
the juice of a Seville orange. Bring the
liquid to a boil, then draw the saucepan to the
side of the fire, and let it simmer gently until
the meat is sufficiently cooked. Reduce the
sauce before ser%ang, if necessary. A clove of
garlic is often added to the dish. Time, if the
hare is young, two and a half to three hours ;
if old, a longer time should be allowed.
Probable cost of the hare, 4s. to 6s. Sufficient
for six or seven persons.
Clams. — Clams are a kind of cockle, and
are to be found on the west coast of Ireland
and Scotland, and in Devonshire, Cornwall,
and some parts of Wales. Though they figure
largely in American cookery, they are not much
used in England; but persons living on the
sea-shore might make several by no means
despicable dishes from them. Soyer says that
they "are much superior in flavour to the
oyster, and, if eaten raw, should be about the
same size ; but, if larger, should be made into
soup, or cooked in the same way as the oyster."
In America they are stewed. The clams are
put into a stewpan, with a little water at the
bottom of the pan, then boiled for twenty-five
or thirty minutes, the scum carefully removed,
and the juice seasoned with pepper and salt.
Clams may be fried in batter with egg and
bread-crumbs.