Cassell's dictionary of cookery

Hessian Stew. — Take the root of an oxtongue, cleanse it thoroughly, rub it well with salt, and pour over it as much boiling water as will cover it. When cool, drain and cut it into thick slices. Dredge a little flour over these, and fry them, until lightly browned, in a bottle hot fat, and fry with them four sliced onions. Pour half a pint of beer over the meat, and, when it boils, put all into a stewpan. Add three quarts of water, six carrots, three turnips, three onions, and a tea-spoonful of bruised celery-seed, tied in muslin. Simmer gently for four hours. Strain the soup, the greater part of which should be served in the tureen with the vegetables, pulped and boiled up once more, and the addition of pepper, salt, and seasoning. The meat should be warmed in a pint of the gravy, according to the directions given for Hessian Ragout {see Hessian Soup and Ragout). Probable, cost, 3s. Sufficient for six or eight persons. Hide-and-seek Pudding (to be eaten cold). — Make a ricli batter with two tablespoonfuls of cream, mixed with three wellbeaten eggs, and a table-spoonful of sugar. INIelt a little butter in a small omelet-pan, pour in the mixture, and fry it like an ordinary pancake, but it must be four times the thickness. Turn it on a dish, and, when cold, cover it with rich jam, and garnish with candied fruit cut into slices, and a few dark green leaves. Time, a few minutes to fry the omelet. Sufficient for one person. Probable cost, 7d. Hillsboro' Pudding.— Shred six ounces of suet very finely. jVIix with it three ounces of flour, three ounces of finelygrated bread-crumbs, a pinch of salt, the rind of a fresh lemon cut into long narrow strips, and one ounce of candied lemon, also sliced. Melt six ounces of good treacle until it will run. Stir this into the pudding, and add the juice of the lemon, three well-beaten eggs, and a quarter of a pint of new milk. Fill a buttered basin with the mixture, tie the mould in a floured cloth, and plunge it into a saucepan of boiling water. Let it boil continuously for four hours. Turn it out of the mould before serving, and send brandied sauce to table with it. Probable cost, lOd. Sufficient for six or eight persons. Hilton Pudding [see Herodotus Pudding). Hip Sauce. — (a German recipe for puddings, &c.) — Take the seeds from half a pint of ripe hips. Boil them in a little water, until they are sufficiently tender to press through a coarse sieve. Mrrc a wine-glassful of light wine and a table-spoonful of moist sugar with the pulp, boil up once more, and serve. Time, half an hour. Probable cost uncertain, for hips are seldom to be bought. Sufficient for three or four persons. Hog's Cheeks, To Cure.— Take out the snout, split open the head, and remove the brains. Trim the head neatly, and strew salt over it. Let it lie for two days, then put it into a brine made by boiling one pint of bay salt and one quart of common salt, half an ounce of saltpetre, and half a pound of sugar, in thi-ee quarts of water until dissolved. Cover the cheeks with the brine, and let them lie in the pickle for a fortnight, turning them every other day. Drain, and let them hang in smoke for a week. Sufficient for one head. Probable cost, 3s.