Sugar and cream are used in breakfast coffee, but sugar only in
black coffee.
Teas. — One tea-spoonful of tea for each person, and a
tea-spoonful additional, three gills of boiling water to each
tea-spoonful of tea.
Pour first in and out of the tea-pot a little boiling water.
Put into it the required amount of tea, and pouring over
this the boiling water, cover the tea-pot so that no steam
may escape, and allow the tea to stand and infuse for seven
minutes, when it should be poured at once into the cups.
NOTES. — Tea should never be boiled, and should not be allowed
to infuse longer than seven minutes, as the strength of the leaf will
all draw out in that length of time, and if allowed to stand longer,
will develop the tannin in it which gives it the acrid, bitter taste
of which there is general complaint, and which, besides being un-
pleasant to the palate, is destructive to the coating of the stomach,
being a powerful astringent.
Teas when properly infused should have a pale, greenish amber
colour ; when boiled or let stand until the tannin develops, it will
turn to a dark red,
CHOCOLATE — SCOTCH HAGGIS. 243
Cream and sugar are used in English breakfast and black teas.
Green teas are usually preferred clear, and sometimes with a small
piece of fresh lemon rind, at the discretion of the drinker.
Chocolate. — Four table-spoonfuls of grated chocolate to
each person, one and one half gill of boiling milk, and one
and one half gill of boiling water✪ Chocolate, to each portion of chocolate.
Mix together the boiling milk and water, and let them
boil up together.
Place the grated chocolate into a bowl, and stir it to a
smooth paste with a little cold milk or water. Pour the
chocolate into the boiling milk and water, and let all boil
together for two minutes, stirring it constantly meantime.
NOTES. — If preferred, the sugar may be mixed with and boiled
in the chocolate, and if this is done, half as much sugar should be
used as there is chocolate.
Cream whipped to'a froth is sometimes served with this bever-
age, and powdered sugar should be used in it instead of the cut loaf.
Cocoa is made by mixing it with the desired amount of sugar,
this mixture being placed in the cup, and equal quantities of boiling
milk and water poured over it.
MISCELLANEOUS DISHES.
Scotch Haggis. — One sheep's pluck, one stomach-bag,
one half pound beef suet, two tea-cupfuls oatmeal, one tea-
spoonful Jamaica pepper, one half tea-spoonful pepper, one
half dessert-spoonful salt.
The haggis must be prepared the day before it is required
for use.
The stomach-bag must be thoroughly washed in cold
water, then plunge it into boiling water, scrape it well, but
take great care not to break it.
When this is done, lay the bag into a basin, cover it with
cold water, add a table-spoonful of salt, and let it lie over
night.
Wash well the pluck and put it into a sauce-pan of cold
244 MISCELLANEOUS DISHES.
water, and allow it to boil for one hour ; take it from the
water and let it get quite cold.
When quite cold, grate one quarter of the liver on the
carrot grater ; chop very finely all of the lights, also the heai^t
Place these ingredients in a large bowl, and mix with
them the Jamaica pepper, the salt, and pepper.
Page 157 · 3 recipe records on this page
Presented as published in 1886. 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
Sugar and cream are used in breakfast coffee, but sugar only in black coffee.
Teas. — One tea-spoonful of tea for each person, and a tea-spoonful additional, three gills of boiling water to each tea-spoonful of tea.
Pour first in and out of the tea-pot a little boiling water. Put into it the required amount of tea, and pouring over this the boiling water, cover the tea-pot so that no steam may escape, and allow the tea to stand and infuse for seven minutes, when it should be poured at once into the cups.
NOTES. — Tea should never be boiled, and should not be allowed to infuse longer than seven minutes, as the strength of the leaf will all draw out in that length of time, and if allowed to stand longer, will develop the tannin in it which gives it the acrid, bitter taste of which there is general complaint, and which, besides being unpleasant to the palate, is destructive to the coating of the stomach, being a powerful astringent.
Teas when properly infused should have a pale, greenish amber colour ; when boiled or let stand until the tannin develops, it will turn to a dark red,
CHOCOLATE — SCOTCH HAGGIS. 243
Cream and sugar are used in English breakfast and black teas. Green teas are usually preferred clear, and sometimes with a small piece of fresh lemon rind, at the discretion of the drinker.
Chocolate. — Four table-spoonfuls of grated chocolate to each person, one and one half gill of boiling milk, and one and one half gill of boiling water, to each portion of chocolate.
Mix together the boiling milk and water, and let them boil up together.
Place the grated chocolate into a bowl, and stir it to a smooth paste with a little cold milk or water. Pour the chocolate into the boiling milk and water, and let all boil together for two minutes, stirring it constantly meantime.
NOTES. — If preferred, the sugar may be mixed with and boiled in the chocolate, and if this is done, half as much sugar should be used as there is chocolate.
Cream whipped to a froth is sometimes served with this beverage, and powdered sugar should be used in it instead of the cut loaf.
Cocoa is made by mixing it with the desired amount of sugar, this mixture being placed in the cup, and equal quantities of boiling milk and water poured over it.
Scotch Haggis. — One sheep's pluck, one stomach-bag, one half pound beef suet, two tea-cupfuls oatmeal, one teaspoonful Jamaica pepper, one half tea-spoonful pepper, one half dessert-spoonful salt.
The haggis must be prepared the day before it is required for use.
The stomach-bag must be thoroughly washed in cold water, then plunge it into boiling water, scrape it well, but take great care not to break it.
When this is done, lay the bag into a basin, cover it with cold water, add a table-spoonful of salt, and let it lie over night.
Wash well the pluck and put it into a sauce-pan of cold
water, and allow it to boil for one hour ; take it from the water and let it get quite cold.
When quite cold, grate one quarter of the liver on the carrot grater ; chop very finely all of the lights, also the heai^t
Place these ingredients in a large bowl, and mix with them the Jamaica pepper, the salt, and pepper.
Records on this page
ChocolateTeaScotch Haggis