Cassell's dictionary of cookery

Hamburg Pickle. — Take a gallon of water, that has been boiled. Mix with it two pounds and a half of common salt, a pound and a half of moist sugar, an ounce of saltpetre, and half a pint of vinegar. Simmer for twenty minutes, skim carefully, and, when cold, put in the beef, which should be turned every day, and will be ready for smoking in three weeks. Probable cost, Is. Sufficient, for five quarts of pickle. Hamburg Pickle (Improved). If salt be substituted for the common salt in the last recipe, the flavour of the meat will be much improved, though the expense will be slightly increased. This piclde will remain good for nearly twelve months if it is boiled again occasionally, with a little more salt, saltpetre, and sugar, to make up for waste. Ham.psllire Pudding (sometimes called Hertfordshire Pudding). — Line the edge of a pie-dish with good puff-paste. Spread some jam at the bottom of the dish, about an inch thick. Beat the yolks of three, and the whites of two eggs, thoroughly. Add to them three ounces of loaf sugar, pounded and sifted, and three ounces of melted butter. Boat these together until they are quite thick, pour the mixture over the jam, and bake in a moderate oven for half an hour. Probable cost. Is. Sufficient for three or four persons. Hannah More's Pudding.— Shred a quarter of a pound of beef suet very finely, mix with it a quarter of a pound of grated breadcrumbs, a quarter of a pound of stoned raisins, a quarter of a pound of moist sugar, and a quarter of a pound of chopped apples, weighed after they are pared and cored. Add a pinch of salt, a quarter of a nutmeg, grated, two ounces of candied-lemon, chopped small. When these ingredients are thoroughly mixed, stir into them four well-beaten eggs and two tablespoonfuls of brandy. Pour into a well-buttered mould, plunge it into boiling water, and boil for two hours. Probable cost, lOd., exclusive of the brandy. Sufficient for four or five persons. Hanover Buns. — Mix a large tablespoonful of fresh yeast with three table-spoonfuls of warm milk, add a quarter of a pound of fine flour, and leave it to rise. Boat six ounces of butter to a cream, add a pinch of salt, a tablespoonful of sugar, half a pound of flour, and the thin rind of a lemon minced as small as possible. Moisten this with the yolks of three and the white of one egg, add the yeast, &c., and beat it well with the hand until air-bubbles begin to rise. The dough should be of the usual consistency. Make it into small cakes, and set them on a buttered tin a little distance from each other. Put them in a warm place, and, when nicely risen, brush them over with beaten egg, and bake them in a good oven till brightly browned. Strew a little powdered sugar over them before serving. If fresh yeast cannot be obtained, three-quarters of an ounce of German yeast may be substituted for it. Time, about twenty minutes to bake. Probable cost. Is. Sufficient for a dozen buns. Hanover Sauce (suitable for fowls, &c). — Soak the thin rind of half a lemon in half a pint of cream for an hour or more. Boil the liver, and pound it in a mortar, with a dessertspoonful of lemon-juice and a little salt and cayenne. Add the strained cream. Stir it over the fire for a few minutes. It must not boil. Serve in a tureen. Probable cost. Is. Sufficient for three or four persons.