Pancakes.
To half a pound of best white flour
sifted add a little salt, grated nutmeg,
cream or new milk, and mix them well
together; then whisk eight eggs, put
them to the above, and beat the mixture
for ten minutes till perfectly smooth and
light, and let it be of a moderate thickness.
When the cakes are to be fried,
put a little piece of lard or fresh butter
in each frying-pan over a regular fire,
and when hot put in the mixture, a sufficient
quantity just to cover the bottom
of each pan, fry them of a nice colour,
and serve them up very hot. Serve with
them, likewise, some sifted loaf sugar,
pounded cinnamon, and seville orange,
on separate plates.
N. B. Before the frying pans are used let them be prepared with a bit of butter put into each and burnt; then wipe them very clean with a dry cloth, as this method prevents the batter from sticking to the pan when frying.
Shrewsbury Cakes.
Beat half a pound of fresh butter to
a cream, add to it the same quantity of
flour, one egg, six ounces of sifted sugar,
and a quarter of an ounce of carraway
seeds. Mix all together into a paste,
roll it out thin, stamp it with a tin cutter,
prick the cakes with a fork, lay
them on tin plates rubbed with butter,
and bake them in a slow oven.
Portugal Cakes, or Heart Cakes.
Take a pound of flour, a pound of
sifted sugar, a pound of fresh butter, and
mix them with the hand (or a whisk) till
they become like a fine batter. Then
add two spoonfuls of rose water, half a
pound of currants washed and picked,
break ten eggs, whisk them, and mix well
all together. Butter ten moulds, fill
them three parts full with the mixture,
and bake them in a brisk oven.
Macaroons.
Take a pound of jordan almonds
blanched and pounded fine, with a little
rose water to preserve them from oiling,
and add a pound of sifted sugar; then
whisk the whites of ten eggs to a solid
froth and add to the above; beat all together
for some time. Have ready wafer
paper on tin plates, drop the mixture
over it separately the size of a shilling or
smaller, sift a little sugar over, and bake
them.
Mirangles.
Take the whites of nine eggs, and
whisk them to a solid froth; then add
the rind of six lemons grated very fine
and a spoonful of sifted sugar; after
which lay a wet sheet of paper on a tin,
and with a spoon drop the mixture in
little lumps separately upon it, sift sugar
over, and bake them in a moderately
heated oven, observing they are of a nice
colour. Then put raspberry, apricot, or
any other kind of jam between two bottoms,
add them together, and lay them
in a warm place or before the fire to dry.
Ratafias.
Blanch and pound half a pound of
jordan almonds, likewise the same quantity
of bitter almonds, and preserve them
from oiling with rose water; then add a
pound of sifted sugar, beat the whites of
four eggs well, and mix lightly with
them; after which put the mixture into
a preserving pan, set it over a moderate
fire, stirring till it is pretty hot, and when
it is cold roll it into small rolls, cut them
into small cakes the bigness of a shilling,
dip the top of your finger into flour and
touch lightly each cake, put them on
wafer paper, sift sugar over, and bake
them in a slow oven.
Lemon Puffs.
Put a pound of sifted loaf sugar in a
bowl with the juice of two lemons, and
beat them together; then whisk the
white of an egg to a very high froth,
add it to the mixture, and whisk it for
twenty minutes; after which put to it
the rind of three lemons grated very fine
and three eggs, mixing all well together.
Sift sugar over wafer paper, drop on it
the mixture in small quantities, and bake
them in a moderately heated oven.
Chantilly Basket.
Have ready a small quantity of warm
clarified sugar boiled to a carmel height,
dip ratafia cakes into it, and place them
round the inside of a dish. Then cut
more ratafia cakes into squares, dip them
into the sugar, pile them on the others,
and so on for two or three stories high.
After which line the inside with wafer
paper, fill with sponge biscuits, sweetmeats,
blanched almonds, and some made
cream as for an apple pie, put some trifle
froth over that, and garnish the froth
with rose leaves, or coloured comfits
or carmel of sugar thrown lightly over
the top.
Green Codlins, frosted with Sugar.
Take twelve codlins, blanch them in
water with a little roche-alum in it and
some vine leaves; when they are nearly
done take off the outside skin, rub the
apples over with oiled fresh butter, and
sift plenty of sugar over them; then lay
them on a clean tin, put them into a
slow oven, and when the sugar sparkles
like frost take them out. When they
are cold serve them up in a trifle glass
with some perfumed cream round them
made as for an apple pie, and on the top
of each codlin stick a small flower for
garnish.
Pound Cake.
Take a pound of sifted sugar, a pound
of fresh butter, and mix them with the
hand for ten minutes; then put to them
nine yolks and five whites of eggs beaten,
whisk them well, and add a pound of
sifted flour, a few carraway seeds, a quarter
of a pound of candied orange peel cut
into slices, a few currants washed and
picked, and mix all together as light as
possible.
Yest Cake.
Take one pound of flour, two pounds
of currants washed and picked, a quarter
of a pound of fresh butter, a quarter of
a pound of lisbon sugar, a quarter of a
pound of citron and candied orange peel
cut into slices, cinnamon and mace a
small quantity of each pounded and sifted.
Make a cavity in the center of the ingredients,
add a gill of sweet wine, a little
warm milk, a teacupful of yest, and let
it stand till the yest works; then put a
little more warm milk, mix all together,
fill a hoop with it, and let it remain till
risen, and bake it.
Rich Plum Cake.
Take one pound of sifted sugar, one
pound of fresh butter, and mix them
with the hand in a earthen dish for a
quarter of an hour. Then beat well ten
yolks and five whites of eggs, put two
thirds of them to the sugar and butter,
and mix them together till it begins to
be tough; after which add one pound
and a half of currants washed and picked,
a quarter of a pound of citron, a quarter
of a pound of candied orange or lemon
peel cut into slices, a quarter of a pound
of jordan almonds blanched and bruised
very fine. Then pound a quarter of a
pound of muscadine raisins, put to them
a gill of sweet wine and a spoonful of
brandy, strain the liquor through a cloth
to the mixture, add the rest of the
eggs, and mix all together as light as
possible.
Dried Cherries.
Gather the largest flemish cherries
(or english bearers) when nearly ripe,
pick off the stalks and take the stones
away; have ready a thin syrup boiling-hot,
put the cherries into it, and let
them remain till the next day; then
strain and boil the liquor again, and add
to the cherries; the same again on the
third day; on the fourth day strain the
syrup, add more sugar, and clarify it;
boil it to a strong consistence, add the
cherries, put them into jars, and when
they are cold cover them close. When
wanted for use take them out, lay them
on large drying sieves, and put them in
a very slack oven.
N. B. In the same manner may be done apricots, pears, plums, &c.
Pippins with Rice.
Boil two ounces of whole rice with
half a pint of milk, and when it is nearly
absorbed put the rice into a marble mortar,
add a table spoonful of brandy, a
little grated lemon peel, a small quantity
of pounded cinnamon and cloves, two
ounces of sifted sugar, two eggs, and
pound all together. Then pare twelve
large ripe golden pippins, core them with
an apple scoop, mould over them some of
the mixture with the hand, put writing
paper on a tin-plate, rub it over with
sweet oil or butter, put the apples on it,
and bake them gently till done; then
serve them up in a deep dish with
melted butter over and a little of the
syrup of quinces mixed with it.
To make English Bread.
Take a peck of the best white flour,
sift it into a trough, make a cavity in the
center, and strain through a hair sieve
(mixed together) a pint of good yest and
a pint of lukewarm water; mix them
lightly with some of the flour till of a
light paste, set it in a warm place covered
over to prove for an hour; then mix the
whole with two quarts of lukewarm water
and a little salt, knead it, let it be of a
good stiffness, prove it an hour more and
knead it again; prove it another hour,
mould it into loaves or batch two pieces
together, and bake them in a brisk
oven.
N. B. A middling-size loaf will require an hour and a half in baking.
French Bread.
Sift a peck of fine flour into a trough,
make a cavity in the center with the hand,
strain into it (mixed together) a pint of
lukewarm milk and a pint of good yest;
mix them with some of the flour till
of a light sponge, set it in a warm place
covered over to prove for an hour; then
add to it two quarts of lukewarm milk,
half a pound of fresh butter, an ounce
of sifted loaf sugar, and a little salt;
knead it till of a nice stiffness, let it
prove an hour more, knead it again, and
let it prove another hour; then mould it
into bricks, lay them on tins, put them
into a very slack oven or warm place to
prove for half an hour, and bake them in
a brisk oven.
Pulpton of Apples.
Pare, cut into quarters, and core eight
good-sized baking apples; put them into
a stewpan, add a bit of lemon peel and a
table spoonful of rose water; cover the
pan close, put it over a slow fire, and
when the apples are tender rub them
through a hair sieve, put to the pulp,
sugar to the palate, sifted cinnamon and
cloves a small quantity of each, four eggs
well beaten, a quarter of a pound of the
crumb of french bread soaked in a gill of
cream, and mix all the ingredients together.
Rub the inside of a mould with
fresh butter, fill it with the mixture,
bake it in a moderately heated oven,
when done turn it out on a dish, and
serve it up with sifted sugar over.
A sweet Omlet of Eggs.
Mix well together ten eggs, half a gill
of cream, a quarter of a pound of oiled
fresh butter and a little syrup of nutmeg;
sweeten it with loaf sugar, put the mixture
into a prepared frying pan as for a
savory omlet, fry it in the same manner,
and serve it up with a little sifted sugar
over it.
To keep Cucumbers for Winter Use for Sauces.
Take fresh gathered middling-sized
cucumbers, put them into a jar, have
ready half vinegar, half water, and some
salt, a sufficient quantity to cover them;
make it boiling-hot, pour it over them,
add sweet oil, cover the jars down close
with bladder and leather, and set them
in a dry place.
To preserve Mushrooms for Sauces.
Peel button forced mushrooms, wash
them and boil till half done in a sufficient
quantity of salt and water to cover
them; then drain them and dry in the
sun, boil the liquor with different spices,
put the mushrooms into a jar, pour the
boiling pickle over them, add sweet oil,
and tie them over with bladder, &c.
Pullet roasted with Batter.
Bone and force the pullet with good
stuffing or forcemeat, paper it and put it
to roast; when half done take off the
paper, and baste the fowl with a little
light batter; let it dry, baste it again,
so repeating till it is done and nicely
crusted over; then serve it up with benshamelle
or poivrade sauce beneath.
Dutch Beef.
Rub the prime ribs of fat beef with
common salt, and let them lay in a pan
for three days; then rub them with the
different articles as for hams or tongues,
and add plenty of bruised juniper berries.
Turn the meat every two days for three
weeks, and smoke it.
Mushroom Ketchup.
Take a parcel of mushrooms either
natural or forced, the latter will prove the
best, and cut off part of the stalk towards
the root. Wash the mushrooms clean,
drain them, then bruise them a little
in a marble mortar, put them into an
earthen vessel with a middling quantity
of salt, let them remain for four days,
and then strain them through a tamis
cloth. When the sediment is settled
pour the liquor into a stewpan, and to
every pint of juice add half a gill of
red port, a little whole allspice, cloves,
mace, and pepper. Boil them together
twenty minutes, then skim and strain
the ketchup, and when cold put it into
small bottles and cork them close.
Suet Pudding.
Chop fine half a pound of beef suet,
add to it the same quantity of flour, two
eggs beaten, a little salt, a small quantity
of pounded and sifted ginger, and mix
them together with milk. Let the mixture
be of a moderate thickness. It may
be either boiled or baked.
Savoy Cake.
Beat well together the yolks of eight
eggs and a pound of sifted sugar, and
whisk the whites till of a solid froth; then
take six ounces of flour and a little sifted
cinnamon, and mix all the ingredients
lightly together; after which rub a mould
with fresh butter, fill it three parts full
with the mixture, and bake it in a slack
heated oven.
Nutmeg Syrup.
Pound a quarter of a pound of nutmegs,
put them into a stewpan, add a
pint and a half of hot water, and boil
them for half an hour; then strain, and
put to a pint of liquor two pounds of
sifted sugar and one egg beat up with
a little cold water; set it over a fire, and
when it boils skim it till perfectly clear
and reduced to a good syrup, and when
it is cold mix with it half a pint of
brandy.
Having this syrup always at hand will answer a better purpose for puddings, &c. than grated nutmeg and brandy, as the mixtures can be better palated, and likewise save trouble and expense.
Sweetbreads with Veal and Ham.
Blanch heart sweetbreads eight minutes,
and wash and wipe them dry;
then make an incision in the under part,
take out a piece and pound it with a
small quantity of light forcemeat; after
which fill the cavity in the sweetbread,
rub the top with white of egg, lay over
it a thin slice of lean ham, a slice of veal,
and a bard of bacon; put paper and a
thin sheet of common paste over the
whole, bake them gently for an hour,
and when they are to be served up take
off the paste and paper, glaize lightly the
bacon, and put under the sweetbreads a
good benshamelle.
Essence of Ham for Sauces.
Take four pounds of slices of lean
ham, and be careful it is of a good flavour;
put it into a stewpan with a little
water, six peeled eschallots, and two bay
leaves; cover the pan close, set it over
a fire, and simmer the ham till three
parts done; then add two quarts of water
and boil it till tender, strain it through
a fine sieve, skim it perfectly free from
fat, clear it with whites of eggs, strain it
through a tamis, boil it till it is reduced
to a pint, and when cold put it into
small bottles and cork them close.
Ox Heart roasted.
Let the heart be very fresh, wash and
wipe it, fill it with a stuffing as for a
fillet of veal, tie over the top a piece of
veal caul, roast it gently one hour and
an half, and five minutes before it is done
roast it quick, froth it with flour and
butter, and put it on a very hot dish.
Serve it up with a sauce under it made
with cullis, fresh butter, a table spoonful
of ketchup, and half a gill of red port
boiled together.
Slices of Cod fried with Oysters.
Egg, breadcrumb, and fry in boiling
lard, some slices of crimped cod; when
done, drain them dry, serve them up
with oyster sauce in the center, made in
the same manner as for beef steaks.
Small Crusts to be eaten with Cheese or Wine after Dinner.
Take the crumb of a new-baked loaf, pull it into small pieces, put them on a baking plate, and set them in a moderately heated oven till they are of a nice brown colour.
Devilled Almonds.
Blanch half a pound of jordan almonds
and wipe them dry; then put
into a frying-pan two ounces of fresh
butter, make it hot, add the almonds,
fry them gently till of a good brown
colour, drain them on a hair sieve, strew
over cayenne pepper and some salt, and
serve them up hot.
Boiled Tripe and Onions.
Cut a prepared double of tripe into
slips, then peel and boil some spanish
or other onions in milk and water with
a little salt, and when they are nearly
done add the tripe and boil it gently ten
minutes. Serve it to table with the
onions and a little of the liquor in a
tureen. Serve up, likewise, in a sauceboat,
some melted butter with a little
mustard mixed with it, and (if approved)
there may be added a table spoonful of
vinegar.
Boiled Sweetbreads.
Blanch two heart sweetbreads, wash
and trim off the pipe, then boil them in
milk and water with a little salt for half
an hour; drain them dry, and when they
are to be served to table put over them
some boiling benshamelle with a little
parsley chopped very fine in it.
Broiled Sweetbreads.
Blanch the sweetbreads till half
done, wash and trim off the pipe, then
cut them into large slices, season with a
small quantity of cayenne pepper and
salt, broil them gently over a clear fire
till of a nice brown colour, and serve
them up very hot, with some cold fresh
butter on a plate.
Conclusion, with Remarks.
All sweets, pastry, shellfish or savoury
dishes, either plain or modelled, with fat
or butter, or ornaments of any kind, that
are served up in second courses or ball
suppers, &c. should be very light, airy,
and neat; the pastry, likewise, of the
best puff paste, well-baked, and rather
inclining to a pale colour, which has a
very good effect.
Let it also be observed, that mention should have been made in the receipt for Mock Turtle, of an addition to the passing of flour and butter, to each gallon of liquor half a pint of madeira wine; and (if approved) the mock turtle may be made with pieces of cow-heel or pig's head instead of calf's scalp.