Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    47/78 (page 41)
    n BOILED WHITING. Skin the whiting, taking care not to break the flesh ; take out the eyes, wash it, and curl it up with the tail pushed through the eye sockets. Put it into a pan of boiling water with a little salt (the water must quite cover the fish), draw it to the side of the fire and simmer it slowly. It will be cooked in 6 or 8 minutes. Lift it out carefully, letting the water drain off it, and serve on a hot dish with a little melted butter. Average cost of small whiting 2d. each. ORANGE JELLY. 3 oranges. £ oz. gelatine. 1 lemon. £ pint of water. 4 ozs. lump sugar. Rub off the outer rind of the oranges with the lumps of sugar. Peel the lemon very thinly. Simmer the lemon peel and sugar in £ pint water for 20 minutes Squeeze the juice of oranges and lemon over the gelatine, add the water, first removing the lemon peel, simmer £ hour. Strain through a piece of muslin and pour into a wet mould. Let it get cold, and turn out. Average cost 7d. MILK COFFEE. 1 good tsp. freshly ground coffee I £ pint of milk. Put the milk into an enamelled pan and bring it nearly to a boil, add the coffee, and boil for 3 minutes. Clear it, as for ordinary coffee, by pouring some into a cup and back again several times. Let it stand 10 minutes to settle. Pour it carefully off the grounds, and serve hot. Average cost i£d. BEEF-TEA. To £ lb. beef allow £ pint water. Get good gravy beef, take off all the fat and gristle, shred it, or, if you have not time, cut it finely across the grain.