1 teacupful Flour
1 tablespoon Sifted Sugar
1 saltspoonful Salt
1 Egg
Milk to mix
Suet to grease girdle
~Beat the egg. Sift the flour into a bowl and add the sugar and salt. Add gradually, stirring all the while, enough milk to make a batter of the consistency of thin cream. Add the egg and beat well. Have ready a fairly hot girdle, rub it over with a piece of suet wrapped in a clean white rag, put on a large tablespoonful of the batter, spreading it out as thinly and making it as round as possible. It should brown very quickly; then turn and brown the other side.
The pancakes may be made in a small omelette pan greased with lard.
Turn on to a clean towel and cover. When cool, spread with butter and/or jam and roll up. They may be eaten fresh, and the closer to tea-time they are made the better.
Saturday, March 29, 2008
Friday, March 28, 2008
GRUEL
1 1/4 oz. Oatmeal
A pinch of Salt
1/2 pint Water
1 teaspoonful Honey or Syrup
A pat of Butter
~Soak the oatmeal in the water (cold) for half an hour or longer, then turn into a sieve placed over a saucepan and press the liquid through (using a wooden spoon). This contains all the flour of the meal, which should be left as dry as possible. A little cold water may be added to help extract the flour. Place the pan over heat and stir till it boils. Add salt and cook gently for 10-15 minutes, stirring all the time. Withdraw, and stir in the butter and honey or syrup.
This is an old-fashioned cure for a cold or sore throat, and is usually highly popular with the invalid.
A pinch of Salt
1/2 pint Water
1 teaspoonful Honey or Syrup
A pat of Butter
~Soak the oatmeal in the water (cold) for half an hour or longer, then turn into a sieve placed over a saucepan and press the liquid through (using a wooden spoon). This contains all the flour of the meal, which should be left as dry as possible. A little cold water may be added to help extract the flour. Place the pan over heat and stir till it boils. Add salt and cook gently for 10-15 minutes, stirring all the time. Withdraw, and stir in the butter and honey or syrup.
This is an old-fashioned cure for a cold or sore throat, and is usually highly popular with the invalid.
Thursday, March 27, 2008
POTTED HOUGH
3 LBS. HOUGH (Shin of Beef)
1 Nape Bone
Salt and Pepper
Water
~Put the hough and bone into a pot, cover with cold water, and add salt. Bring very slowly to boiling-point, and simmer very gently for 5 or 6 hours until the meat is loosed from the bones. Remove the bones, chop the meat small or mince it, and return to the pot with the stock; add a little more boiling water if necessary, season with salt and pepper, and boil for another 10 minutes-no longer. When cool, turn into wetted moulds.
It is an excellent plan to put the hough on the fire at night, without letting it boil. Prepared thus, it has a richer taste than when cooked in the ordinary way.
If enjoyed slightly spiced, tie a half-teaspoonful apiece of whole spices, whole mace, and peppercorns in muslin, and add when the meat first comes to the boil. Remove when sufficiently seasoned.
1 Nape Bone
Salt and Pepper
Water
~Put the hough and bone into a pot, cover with cold water, and add salt. Bring very slowly to boiling-point, and simmer very gently for 5 or 6 hours until the meat is loosed from the bones. Remove the bones, chop the meat small or mince it, and return to the pot with the stock; add a little more boiling water if necessary, season with salt and pepper, and boil for another 10 minutes-no longer. When cool, turn into wetted moulds.
It is an excellent plan to put the hough on the fire at night, without letting it boil. Prepared thus, it has a richer taste than when cooked in the ordinary way.
If enjoyed slightly spiced, tie a half-teaspoonful apiece of whole spices, whole mace, and peppercorns in muslin, and add when the meat first comes to the boil. Remove when sufficiently seasoned.
Subscribe to:
Posts (Atom)