pound of beef suet, free from skin, and shred it
finely. Mix with it half a pound of finely-
grated bread-crumbs, and add two ounces of
moist sugar, four ounces of currants, cleaned and
picked, the rind of half a lemon, finely-minced,
a quarter of a nutmeg, grated, a pinch of salt,
a tea-spoonful of baking-powder, and a table-
spoonful of flour. Mix thoroughly, work to a
light jjaste with two well-beaten eggs✪ Half-hour Dumplings, and a
little water, if necessary. Divide the mixture
into small balls, tie each ball in a small floured
cloth, and boil for half an hour. Turn them
out, and send sweetened sauce to table with
the dumplings. Sufficient for five or six per-
sons. Probable cost, lOd.
Half-pound Pudding (sometimes called
Half -pay Pudding) . — -Mix half a pound of finely-
shred suet with half a pound of flour, half a pound
of currants, half a pound of raisins, and half a
pound of grated bread-crumbs; add a pinch of
salt, two tea-spoonfuls of baking-powder, four
table-spoonfuls of treacle, and as much milk
as is required✪ Half-pound Pudding to make these ingredients into a
stiff batter. Beat for three or four minutes,
then pour the pudding into a buttered mould,
and let it boil for three hours. Sufficient for
six or eight persons. Probable cost. Is.
Halibut. — This excellent fish is not prized
as it ought to be, probably on account of its
eheapness. Its flesh is delicate and wholesome,
and rather resembles turbot in taste. The
halibut grows to an enormous size, weighing
sometimes as much as a hundred pounds, but
those fish are the best which weigh from twenty
to forty pounds. The ' ' tit-bits' ' are the flackers
over the fins, and the pickings about the head.
It is abundant in spring and summer. It is,
we believe, a favourite fish with the Jews.
Halibut, Baked.— Put the head and
shoulders of a moderate- sized halibut into a
weU-buttered baking-dish, dredge some flour
over, and season them rather highly with salt,
pepper, and powdered mace. Put four or five
good-sized lumps of butter upon the fish, and
bake in a moderate oven until sufficiently
cooked, which will be in about an hour. Thicken
the gravy which runs from the fish with flour
and butter, and serve it in the dish with the
halibut. Shrimp or anchovy sauce may be
sent to table with it. Probable cost, about 6d.
or 8d. per pound. Sufficient for five or six
I persons.
Halibut, Boiled. — This is the least satis-
I factory mode of cooking halibut. It is much
I better fried, baked, or made into a pie. Put
five ounces of salt into a gallon of water. As
soon as it is dissolved put in the fish, which
must be in one piece, with the fins taken off.
Bring the water to a boil, skim carefully, and
simmer gently until the flesh of the fish will
part easily from the bone. Serve on a hot
napkin, garnish with parsley and sliced lemon,
and send melted butter, and anchovy or shrimp
sauce, to table with the halibut. Time for a
piece weighing four poimds, twenty to thirty
minutes. Sufficient for five or six persons.
Probable cost, 6d. or 8d. per pound.
Page 675 · 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
pound of beef suet, free from skin, and shred it finely. Mix with it half a pound of finelygrated bread-crumbs, and add two ounces of moist sugar, four ounces of currants, cleaned and picked, the rind of half a lemon, finely-minced, a quarter of a nutmeg, grated, a pinch of salt, a tea-spoonful of baking-powder, and a tablespoonful of flour. Mix thoroughly, work to a light paste with two well-beaten eggs, and a little water, if necessary. Divide the mixture into small balls, tie each ball in a small floured cloth, and boil for half an hour. Turn them out, and send sweetened sauce to table with the dumplings. Sufficient for five or six persons. Probable cost, lOd.
Half-pound Pudding (sometimes called Half -pay Pudding) . — -Mix half a pound of finelyshred suet with half a pound of flour, half a pound of currants, half a pound of raisins, and half a pound of grated bread-crumbs; add a pinch of salt, two tea-spoonfuls of baking-powder, four table-spoonfuls of treacle, and as much milk as is required to make these ingredients into a stiff batter. Beat for three or four minutes, then pour the pudding into a buttered mould, and let it boil for three hours. Sufficient for six or eight persons. Probable cost. Is.
Halibut. — This excellent fish is not prized as it ought to be, probably on account of its cheapness. Its flesh is delicate and wholesome, and rather resembles turbot in taste. The halibut grows to an enormous size, weighing sometimes as much as a hundred pounds, but those fish are the best which weigh from twenty to forty pounds. The ' ' tit-bits' ' are the flackers over the fins, and the pickings about the head.
It is abundant in spring and summer. It is, we believe, a favourite fish with the Jews.
Halibut, Baked.— Put the head and shoulders of a moderate- sized halibut into a well-buttered baking-dish, dredge some flour over, and season them rather highly with salt, pepper, and powdered mace. Put four or five good-sized lumps of butter upon the fish, and bake in a moderate oven until sufficiently cooked, which will be in about an hour. Thicken the gravy which runs from the fish with flour and butter, and serve it in the dish with the halibut. Shrimp or anchovy sauce may be sent to table with it. Probable cost, about 6d. or 8d. per pound. Sufficient for five or six I persons.
Halibut, Boiled. — This is the least satis- I factory mode of cooking halibut. It is much I better fried, baked, or made into a pie. Put five ounces of salt into a gallon of water. As soon as it is dissolved put in the fish, which must be in one piece, with the fins taken off. Bring the water to a boil, skim carefully, and simmer gently until the flesh of the fish will part easily from the bone. Serve on a hot napkin, garnish with parsley and sliced lemon, and send melted butter, and anchovy or shrimp sauce, to table with the halibut. Time for a piece weighing four pounds, twenty to thirty minutes. Sufficient for five or six persons. Probable cost, 6d. or 8d. per pound.
Records on this page
Hake, Baked (another way)Half-hour DumplingsHalf-pound Pudding