Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton].

  • Acton, Eliza, 1799-1859
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton]. Source: Wellcome Collection.

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    AFI'£NDIX. it some well-drained whipped cream, which has been slightly llavoured and sweetened. The edge may be glazed when it is first taken from the oven in the same manner as the voU-au- venls a la Howitl; or the whipped cream being omitted, small leaves of almond-paste may be laid round it, and others over the preserve, or it may l.e iced with a white icing, and orna- mented with rose-coloured grains of sugar; and to convert it into an excellent eiitree (or first course dhh) it may be filled with stewed oysters in a rich white sauce, or with fricasseed lobster, or scallops of fowl; but the sauce of either must be thick. Obs.—The fluted cutters * which we have recommended for it are not indispensable in making this tourte^ which can be shaped wnth plain ones, or neatly trimmed, on an emergency, to the size of the dish in wdiich it is to be served, with a knife, the border being also evenly cut with one. A PEAS PUDDING. (To serve with boiled pork.^ Separate carefully from a pint of good mellow split peas, all that are worm-eaten ; wash the remainder well, and soak them for a night in plenty of soft water. The following day tie tliem lip in a thick pudding cloth, giving them room to swell, cover them well with cold soft water and boil them gently from two hours to two and a half: if they are not then quite tender, they are of bad quality, and cannot be rendered so. Lift them into a cullender, untie the cloth, and crush them to a paste wdth a wmoden spoon, stir in a good slice of butter, and a seasoning of pci)per and salt, tie them up again very tight, and boil them for half an hour; turn the pudding gently into a dish that it may not break, and serve it as hot as possible. This is the com- mon old-fashioned mode of preparing a peas pudding, and many persons prefer it to the more modern one which follows. Soak, and boil the peas as above, drain the w^ater well from them before the cloth is untied, rub them through a cullender or sieve, mix the seasoning and the butter thoroughly with them, then add gradually a couple, or even three well wdiisked eggs, tie the mixture tightly and closely in a floured cloth, and boil it for one hour. Good split peas, 1 pint; soaked in soft water 1 night. Boiled 2 to 21 hours. Butter, 1 oz.: salt, pepper : boil again 20 to 30 minutes. Or : butter, 1.^ oz.; eggs, 2 or 3: boiled 1 hour. * These are so g-enerally useful in making pastry, and forming croustades, &c., that tile cook siiould not be without them.