Invalid's Soup. — SpHt a calf s foot, and
cut a pound of good, lean, juicy beef and a
pound of lean mutton into small pieces. Put
them, together with half a gallon of water, into
an earthenware jar, and bake in a slow oven
from six to seven hours, adding another quart
of water, a small tea-spoonful of whole allspice,
and a leaf or two of sage✪ Invalid's Soup, when the mixture
has been stewing three or four hoiirs. When
the soup is reduced to half the quantity, strain
tlirough a sieve, and, when cold and a jeUy,
remove the fat. This soup may be taken cold,
or warmed up with a little vermicelli, and
pepper and salt to taste. Probable cost, 28. Id.
Sufficient for three pints.
Irish Black Pudding.— This pudding is
excellent cut into thick slices when cold, and
broiled over a clear fire, or warmed in an oven.
If so served up it should only be boiled an hour,
but will require longer time if eaten hot. To a
pound of good beef suet, chopped very fine, half
a pound of bread-cnunbs, and the same of well-
washed currants, add four ounces of pounded
sweet almonds, a tea-spoonful of cinnamon, nut-
meg, and cloves, in powder, some candied peel,
and enough loaf sugar to sweeten. Separate
the yolks from the whites of four eggs, beat the
yolks, and moisten the above ingredients with
them stirred into the mixture with a pint of
cream and a glass of brandy. Lastly, put in
the fiothed whites of two eggs and boil in a
cloth. Sufficient for five or six persons.
Irish Brade Breachd. — To a quaitem
of flour rub in lightly a quarter of a pound of
butter, melted. Mix it in an earthenware pan
to a dough, with three table-spoonfuls of fresh
yeast, and warm water enough to make the
dough firm, then put it in a warm place, covered
with a cloth, to rise, and, when sufficiently risen,
add the following ingredients : — Of cirrrants,
well washed and dried, stoned raisins, and finely-
powdered sugar, each a quarter of a pound;
some candied peel, cut into strips, half a large
nutmeg, grated, and some blanched sweet al-
monds, chopped. Make into loaves and bake.
Irish Brade Breachd (another way).—
Get dough fr&m the baker, and let it rise in
a covered pan before the fire, then beat the
butter to a cream, and warm the milk, about a
quarter of a pint, slightly, add it with the
other ingredients, and knead well for a few
minutes. Cake-tins should be buttered, and
only half filled. Put them in a warm place
to rise before being put into the oven. Time,
from an hour and three-quarters to two hours.
Probable cost. Is. 6d. Sufficient for a loaf.
Irish Cake. — Put a pound of good fresh
butter into a large bowl, and tnm it back to a
cream with the hand. When well turned, beat
into it three-quarters of a pound of dried sugar,
finely sifted and made hot before the fire.
Separate the yolks from the whites of nine eggs,
and, when well beaten, stir in the yolks, keeping
the hand moved round in the same direction
for about twenty minutes, when dredge in by
degrees a pound and a quarter of dry flour,
mixing well, as before, for another twenty
IBI
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IE!
Page 747 · 1 recipe record 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
Invalid's Soup. — Split a calf s foot, and cut a pound of good, lean, juicy beef and a pound of lean mutton into small pieces. Put them, together with half a gallon of water, into an earthenware jar, and bake in a slow oven from six to seven hours, adding another quart of water, a small tea-spoonful of whole allspice, and a leaf or two of sage, when the mixture has been stewing three or four hours. When the soup is reduced to half the quantity, strain through a sieve, and, when cold and a jeUy, remove the fat. This soup may be taken cold, or warmed up with a little vermicelli, and pepper and salt to taste. Probable cost, 28. Id. Sufficient for three pints.
Irish Black Pudding.— This pudding is excellent cut into thick slices when cold, and broiled over a clear fire, or warmed in an oven. If so served up it should only be boiled an hour, but will require longer time if eaten hot. To a pound of good beef suet, chopped very fine, half a pound of bread-crumbs, and the same of wellwashed currants, add four ounces of pounded sweet almonds, a tea-spoonful of cinnamon, nutmeg, and cloves, in powder, some candied peel, and enough loaf sugar to sweeten. Separate the yolks from the whites of four eggs, beat the yolks, and moisten the above ingredients with them stirred into the mixture with a pint of cream and a glass of brandy. Lastly, put in the frothed whites of two eggs and boil in a cloth. Sufficient for five or six persons.
Irish Brade Breachd. — To a quaitem of flour rub in lightly a quarter of a pound of butter, melted. Mix it in an earthenware pan to a dough, with three table-spoonfuls of fresh yeast, and warm water enough to make the dough firm, then put it in a warm place, covered with a cloth, to rise, and, when sufficiently risen, add the following ingredients : — Of cirrrants, well washed and dried, stoned raisins, and finelypowdered sugar, each a quarter of a pound; some candied peel, cut into strips, half a large nutmeg, grated, and some blanched sweet almonds, chopped. Make into loaves and bake.
Irish Brade Breachd (another way).— Get dough from the baker, and let it rise in a covered pan before the fire, then beat the butter to a cream, and warm the milk, about a quarter of a pint, slightly, add it with the other ingredients, and knead well for a few minutes. Cake-tins should be buttered, and only half filled. Put them in a warm place to rise before being put into the oven. Time, from an hour and three-quarters to two hours. Probable cost. Is. 6d. Sufficient for a loaf.
Irish Cake. — Put a pound of good fresh butter into a large bowl, and tnm it back to a cream with the hand. When well turned, beat into it three-quarters of a pound of dried sugar, finely sifted and made hot before the fire. Separate the yolks from the whites of nine eggs, and, when well beaten, stir in the yolks, keeping the hand moved round in the same direction for about twenty minutes, when dredge in by degrees a pound and a quarter of dry flour, mixing well, as before, for another twenty
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Invalid's Soup