Parferl Paste. — Break an egg into a basin,
and beat it well with a two-pronged fork, adding
half a cup of water and a little salt. Stir the
egg into eight ounces of fine flour ; it will form
into flakes. This paste is used for soups,
gravies, and ragouts. Time, a few minutes.
Probable cost, 2^d. Sufiicient for three pints.
Past-day Sauce. — Use for this fish broth.
Blend three table-spoonfuls of flour with four
ounces of good butter, put it into a stewpan
with about a pint and a half of the broth, and
heat it tiU it thickens, but it should not boil.
Boil in some more broth an onion sliced, a head
of celery, a carrot, and some parsley, and when
tender pour in the butter and stew all together.
Any additional flavouring may be added, and».
if liked, a little lemon-juice or \'inegar^this
last should be white. Strain for iise. If a
brown sauce be required, the flour and butter
should be browned before the broth is added,
and the vegetables fried brown in butter. Time,
about fifteen minutes. Probable cost, 6d.
Pat or Marro^ Pudding.— Make a
batter with five woU -beaten eggs, a table-spoon-
ful of flour, another of bread-crumbs, and a
tea-spoonful of sugar ; add a pound of suet, not
chopped very fine, but quite free from sldn, and
a pound of stoned raisins✪ Pat or Marrow Pudding. Boil five hours in
a buttered mould, and serve with sifted sugar
over the top. Very rich. Probable cost, Is. lOd.
Sufficient for four or five persons.
Pawn, Hashed. — Stew half a dozen
mushrooms and a shallot in a pint of good
gravy made from the trimmings of venison, or
the remains of mutton gravy. Season with
pepper and salt. Lay some nice slices of cold
fawn in a stewpan with the gravy, let them
get hot through, then add a tea-spoonful each
of lemon- juice and sugar, and a glass of port
wine. Let it stand for a few minutes by the
side of the tire, and serve hot. Time, thirty
minutes to stew mushrooms, &c., five minutes
to warm the slices.
Pawn, Roasted. — The hind-quarter is the
best, but a small fawn may be roasted whole,
larded, stuffed, and trussed like a hare. Cover
with a buttered paper, and baste until half
done, then remove the larding and paper to
dredge and baste till quite done. Serve with a
sauce as follows : — Take half a pint of mutton
gravy, and simmer any of the venison trim-
mings in it; strain, and add a small pot of
currant jelly, a table-spoonfiil of powdered
sugar, and a large glass of port or claret✪ Roasted Fawn. Serve
hot in a tureen. Time to roast fawn, one hour
and a half; to simmer gravy ^vith jelly, &c.,
five minutes.
Pennel. — Common fennel is a well-known
biennial plant cidtivated in our gardens chiefly
for its leaves, which are boiled, and served up
with several kinds of fish, and especially with
mackerel and salmon. Sometimes the leaves
are employed to form a fish-sauce. The species
of fennel known as sweet fennel is cultivated
as a pot-herb in Italy and Portugal, of which
countries it is a native.
Pennel, Pickled. — Fennel shoxild be tied
into bunches, and put into a pan of boiling
salted water, and when scalded enough, laid on
a cloth tiU dry. When cold, fill glasses with
the fennel, and cover with cold vinegar. Add
PEN
( 208 )
FIG-.
a little nutmeg✪ Pickled Fennel and mace, and tie down with a
bladder and leather to keep out the air. Time,
three or four minutes.
Page 510 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
Parferl Paste. — Break an egg into a basin,
and beat it well with a two-pronged fork, adding
half a cup of water and a little salt. Stir the
egg into eight ounces of fine flour ; it will form
into flakes. This paste is used for soups,
gravies, and ragouts. Time, a few minutes.
Probable cost, 2^d. Sufiicient for three pints.
Past-day Sauce. — Use for this fish broth.
Blend three table-spoonfuls of flour with four
ounces of good butter, put it into a stewpan
with about a pint and a half of the broth, and
heat it tiU it thickens, but it should not boil.
Boil in some more broth an onion sliced, a head
of celery, a carrot, and some parsley, and when
tender pour in the butter and stew all together.
Any additional flavouring may be added, and».
if liked, a little lemon-juice or \'inegar^this
last should be white. Strain for iise. If a
brown sauce be required, the flour and butter
should be browned before the broth is added,
and the vegetables fried brown in butter. Time,
about fifteen minutes. Probable cost, 6d.
Pat or Marro^ Pudding.— Make a
batter with five woU -beaten eggs, a table-spoon-
ful of flour, another of bread-crumbs, and a
tea-spoonful of sugar ; add a pound of suet, not
chopped very fine, but quite free from sldn, and
a pound of stoned raisins. Boil five hours in
a buttered mould, and serve with sifted sugar
over the top. Very rich. Probable cost, Is. lOd.
Sufficient for four or five persons.
Pawn, Hashed. — Stew half a dozen
mushrooms and a shallot in a pint of good
gravy made from the trimmings of venison, or
the remains of mutton gravy. Season with
pepper and salt. Lay some nice slices of cold
fawn in a stewpan with the gravy, let them
get hot through, then add a tea-spoonful each
of lemon- juice and sugar, and a glass of port
wine. Let it stand for a few minutes by the
side of the tire, and serve hot. Time, thirty
minutes to stew mushrooms, &c., five minutes
to warm the slices.
Pawn, Roasted. — The hind-quarter is the
best, but a small fawn may be roasted whole,
larded, stuffed, and trussed like a hare. Cover
with a buttered paper, and baste until half
done, then remove the larding and paper to
dredge and baste till quite done. Serve with a
sauce as follows : — Take half a pint of mutton
gravy, and simmer any of the venison trim-
mings in it; strain, and add a small pot of
currant jelly, a table-spoonfiil of powdered
sugar, and a large glass of port or claret. Serve
hot in a tureen. Time to roast fawn, one hour
and a half; to simmer gravy ^vith jelly, &c.,
five minutes.
Pennel. — Common fennel is a well-known
biennial plant cidtivated in our gardens chiefly
for its leaves, which are boiled, and served up
with several kinds of fish, and especially with
mackerel and salmon. Sometimes the leaves
are employed to form a fish-sauce. The species
of fennel known as sweet fennel is cultivated
as a pot-herb in Italy and Portugal, of which
countries it is a native.
Pennel, Pickled. — Fennel shoxild be tied
into bunches, and put into a pan of boiling
salted water, and when scalded enough, laid on
a cloth tiU dry. When cold, fill glasses with
the fennel, and cover with cold vinegar. Add
PEN
( 208 )
FIG-.
a little nutmeg and mace, and tie down with a
bladder and leather to keep out the air. Time,
three or four minutes.