Sufficient for
seven or eight persons.
Padge. — Dissohe two ounces of butter in
a gill of milk, and when warm, stir it into equal
quantities of rye and brown flour, two ounces
of each ; throw in a little salt✪ Padge, and mix into a
firm paste. This cake is best baked on a griddle ;
it should be turned frequently to prevent its
being burnt. It will take nearly one hour to
bake if made of the proper thickness, three-
quarters of an inch. Probable cost, 4d.
Padge (Irish Recipe foe).— Mix one
pound of fine wheaten flour to a firm dough
with half a pint of milk warmed sufficiently to
dissolve three ounces of butter. Put salt to
the flour✪ Padge (Irish Recipe), and stir the milk briskly into the
middle of it. Mix to a stiff paste. Roll out on
a pasteboard, and cut it into cakes three-
quarters of an inch thick. Bake on a griddle
equally on both, sides for one hour. Probable
cost, 7^d. Sufficient for six cakes.
Pagadu Bradu. — Take of spinach that
has been well washed and drained, enough for a
dish ; stew it over a slow fire until half done,
then press out aU the moistui-e, and add to it
the whole of a lobster cut into bits — small ones,
and seasoned with cayenne and salt to taste —
two table-spoonfuls of cui-rj^-powder, and two
ounces of butter. Stew till the spinach is quite
tender, which will be in about fifteen minutes.
Probable cost, 3s.
Paggots, Baked.— Make a mincemeat
of calf's liver, or, if more convenient, pig's
liver and fresh fat pork. Chop vcrj' finely one
pound and a haK of liver with haK a pound of
fresh fat pork. Season the mince with onion,
sage, thjTne, salt, and pepper. Steam it over
boiling water, and throw oft' all fat. When cold,
add a large cupful of bread-crumbs, and three
well-beaten eggs ; mix all together thoroughly,
fiavour with nutmeg, and make up into round
balls which may be baked in a buttered dish
with a small quantity of good gravy✪ Mincemeat Balls, or, as is
often done, wrapjied separately in a piece of
pig's caul. Either way they should be of a
pale brown, and cooked very slowlj-. Time:
to steam mincemeat, half an houi- ; to bake,
until done a pale brown.
Pairy Pancies.— For this pretty, fan-
ciful pastrj^ make first a good short crust
(sec Crust, Short, Common). \Vhen veiy thinly
and evenly rolled out, cut with a tin cutter,
procured for the purpose, as many sheets
of crust for the foundation of the pastry
as are requii-ed ; then, with a round tm cutter
of about an inch in diameter, and another of
haK the si^ie, make eight rings of crust, and
carefully place two — one of each size, the
largest at the bottom — on the four comers
of the foundation previously foi-mcd. The rings
should be brushed with white of egg to make
them adhere. Bake in a slow oven, as the pastry
should be of a pale tint. When cold, fill each of
the four rounds with differently-coloured jams
or jellies. The above may also be iced with
sugar, or made of almond paste, and the rings
coloured according to fancy,- and fiUed with
whipped cream.
Page 508 · 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
Sufficient for seven or eight persons.
Padge. — Dissolve two ounces of butter in a gill of milk, and when warm, stir it into equal quantities of rye and brown flour, two ounces of each ; throw in a little salt, and mix into a firm paste. This cake is best baked on a griddle ; it should be turned frequently to prevent its being burnt. It will take nearly one hour to bake if made of the proper thickness, threequarters of an inch. Probable cost, 4d.
Padge (Irish Recipe for).— Mix one pound of fine wheaten flour to a firm dough with half a pint of milk warmed sufficiently to dissolve three ounces of butter. Put salt to the flour, and stir the milk briskly into the middle of it. Mix to a stiff paste. Roll out on a pasteboard, and cut it into cakes threequarters of an inch thick. Bake on a griddle equally on both, sides for one hour. Probable cost, 7^d. Sufficient for six cakes.
Pagadu Bradu. — Take of spinach that has been well washed and drained, enough for a dish ; stew it over a slow fire until half done, then press out all the moisture, and add to it the whole of a lobster cut into bits — small ones, and seasoned with cayenne and salt to taste — two table-spoonfuls of curry-powder, and two ounces of butter. Stew till the spinach is quite tender, which will be in about fifteen minutes. Probable cost, 3s.
Paggots, Baked.— Make a mincemeat of calf's liver, or, if more convenient, pig's liver and fresh fat pork. Chop very finely one pound and a haK of liver with haK a pound of fresh fat pork. Season the mince with onion, sage, thyme, salt, and pepper. Steam it over boiling water, and throw oft' all fat. When cold, add a large cupful of bread-crumbs, and three well-beaten eggs ; mix all together thoroughly, flavour with nutmeg, and make up into round balls which may be baked in a buttered dish with a small quantity of good gravy, or, as is often done, wrapped separately in a piece of pig's caul. Either way they should be of a pale brown, and cooked very slowly. Time: to steam mincemeat, half an houi- ; to bake, until done a pale brown.
Fairy Fancies.— For this pretty, fanciful pastrj^ make first a good short crust (sec Crust, Short, Common). \Vhen veiy thinly and evenly rolled out, cut with a tin cutter, procured for the purpose, as many sheets of crust for the foundation of the pastry as are required ; then, with a round tin cutter of about an inch in diameter, and another of half the size, make eight rings of crust, and carefully place two — one of each size, the largest at the bottom — on the four comers of the foundation previously formed. The rings should be brushed with white of egg to make them adhere. Bake in a slow oven, as the pastry should be of a pale tint. When cold, fill each of the four rounds with differently-coloured jams or jellies. The above may also be iced with sugar, or made of almond paste, and the rings coloured according to fancy, and filled with whipped cream.
Records on this page
PadgePadge (Irish Recipe)Mincemeat BallsPat or Marrow Pudding