Clarified Fat. — Cut into pieces any convenient quantity
of fat, either of beef or mutton. Place these in a sauce-pan,
and covering them with cold water, stir all until the water
boils. When boiling, skim the surface very carefully, and
allow the preparation to boil thereafter very rapidly until
the water has all been discharged in vapour.
The presence of remaining water may be determined by
the liquid retaining its white colour ; but when this has all
evaporated the fluid will take on the colour and appearance
of salad oil.
When free from water the fat should be strained, and is
ready for any use to which it is to be put.
NOTE.— Fat so clarified will keep for any length of time.
Caramel. — One pound of coarse brown sugar, one pint of
cold water✪ Caramel.
248 MISCELLANEOUS DISHES.
Put the sugar into a dry sauce-pan, place this over a hot
fire, and stir the sugar until it melts and turns to a darker
brown colour. Draw the sauce-pan aside from the fire, and
add to its contents by degrees the cold water.
Return the sauce-pan to the fire, and stir all together
until the water boils.
Pour the mixture through a strainer into a bowl, and
allow it to become quite cold, after which it should be
placed in a bottle and kept uncorked, to be used as required.
Toffy. — One and one -half pound sugar, one pint cold
water, one quarter pound butter, the juice of one lemon✪ Toffy.
Place in a brass pan the sugar, pour over it the water,
and stir the two over the fire till boiling. Then allow them
to boil quickly for twenty minutes, stirring constantly all
the time ; add then the butter and lemon-juice ; boil all for
ten minutes longer, still continuing to stir. Grease well a
flat dish with butter, pour this over, and allow it to get cold.
Easpberry Vinegar. — Three pints raspberries, one and
one-half bottle vinegar, four pounds sugar✪ Easpberry Vinegar.
Soak over night the rasps and vinegar in a large basin,
press them slightly with a silver spoon, and strain through a
piece of muslin. Pour the strained juice into a preserving-
pan, and add the sugar. Place the pan over a brisk fire,
stir well till boiling. Simmer this slowly for twenty
minutes. When cold bottle it, adding, if desired, a wine-
glassful of brandy to each quart bottle.
Ginger Beer. — One quarter pound whole ginger, one
ounce cream of tartar, three gallons cold water, one lemon,
three pounds sugar, two large table-spoonfuls of brewer's
yeast✪ Ginger Beer.
Place the ginger in a coarse towel, and bruise it with a
hammer. When bruised, place it in a large brown jar, and
pour over it two pints cold water. Allow this to remain for
twenty-four hours. Pour all then into a large sauce-pan,
and place the pan over a quick fire. When the liquid
BLACK CURRANT CORDIAL — GINGER CORDIAL. 249 ✪ Black Currant Cordial
Page 160 · 6 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
Clarified Fat. — Cut into pieces any convenient quantity of fat, either of beef or mutton. Place these in a sauce-pan, and covering them with cold water, stir all until the water boils. When boiling, skim the surface very carefully, and allow the preparation to boil thereafter very rapidly until the water has all been discharged in vapour.
The presence of remaining water may be determined by the liquid retaining its white colour ; but when this has all evaporated the fluid will take on the colour and appearance of salad oil.
When free from water the fat should be strained, and is ready for any use to which it is to be put.
NOTE.— Fat so clarified will keep for any length of time.
Caramel. — One pound of coarse brown sugar, one pint of cold water.
Put the sugar into a dry sauce-pan, place this over a hot fire, and stir the sugar until it melts and turns to a darker brown colour. Draw the sauce-pan aside from the fire, and add to its contents by degrees the cold water.
Return the sauce-pan to the fire, and stir all together until the water boils.
Pour the mixture through a strainer into a bowl, and allow it to become quite cold, after which it should be placed in a bottle and kept uncorked, to be used as required.
Toffy. — One and one -half pound sugar, one pint cold water, one quarter pound butter, the juice of one lemon.
Place in a brass pan the sugar, pour over it the water, and stir the two over the fire till boiling. Then allow them to boil quickly for twenty minutes, stirring constantly all the time ; add then the butter and lemon-juice ; boil all for ten minutes longer, still continuing to stir. Grease well a flat dish with butter, pour this over, and allow it to get cold.
Raspberry Vinegar. — Three pints raspberries, one and one-half bottle vinegar, four pounds sugar.
Soak over night the rasps and vinegar in a large basin, press them slightly with a silver spoon, and strain through a piece of muslin. Pour the strained juice into a preservingpan, and add the sugar. Place the pan over a brisk fire, stir well till boiling. Simmer this slowly for twenty minutes. When cold bottle it, adding, if desired, a wineglassful of brandy to each quart bottle.
Ginger Beer. — One quarter pound whole ginger, one ounce cream of tartar, three gallons cold water, one lemon, three pounds sugar, two large table-spoonfuls of brewer's yeast.
Place the ginger in a coarse towel, and bruise it with a hammer. When bruised, place it in a large brown jar, and pour over it two pints cold water. Allow this to remain for twenty-four hours. Pour all then into a large sauce-pan, and place the pan over a quick fire. When the liquid
BLACK CURRANT CORDIAL — GINGER CORDIAL. 249
Records on this page
CaramelToffyEaspberry VinegarGinger BeerBlack Currant CordialGinger Cordial