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Modern cookery for private families by Eliza Acton

CHAPTER XX.

361 words  |  Chapter 23

BOILED PUDDINGS. Page General Directions 395 To clean Currants for Puddings 397 or Cakes To steam a Pudding in a common 397 stewpan or saucepan To mix Batter for Puddings 397 Suet Crust for Meat or Fruit 398 Pudding Butter Crust for Puddings 398 Savoury Puddings 399 Beef-steak, or John Bull’s 399 Pudding Small Beef-steak Pudding 400 Ruth Pinch’s Beef-steak 401 Pudding Mutton Pudding 401 Partridge Pudding (_very 401 good_) A Peas Pudding (_to serve with 401 Boiled Pork_) Wine-sauce for Sweet Puddings 402 Common Wine-sauce 402 Punch-sauce for Sweet Puddings 402 Clear arrow-root-sauce (_with 403 receipt for Welcome Guest’s Pudding_) A German Custard Pudding-sauce 403 A delicious German 403 Pudding-sauce Red Currant or Raspberry-sauce 404 (_good_) Common Raspberry-sauce 404 Superior Fruit Sauces for 404 Sweet Puddings Pine-apple Pudding-sauce 405 A very fine Pine-apple Sauce 405 or Syrup for Puddings, or other Sweet Dishes German Cherry-sauce 406 Common Batter Pudding 406 Another Batter Pudding 406 Black-cap Pudding 407 Batter Fruit Pudding 407 Kentish Suet Pudding 407 Another Suet Pudding 408 Apple, Currant, Cherry, or 408 other Fresh Fruit Pudding A common Apple Pudding 409 Herodotus’ Pudding (_A genuine 409 classical receipt_) The Publisher’s Pudding 410 Her Majesty’s Pudding 410 Common Custard Pudding 411 Prince Albert’s Pudding 411 German Pudding and Sauce 412 (_very good_) The Welcome Guest’s own 412 Pudding (_light and wholesome. Author’s receipt_) Sir Edwin Landseer’s Pudding 412 A Cabinet Pudding 413 A very fine Cabinet Pudding 414 Snowdon Pudding (_a genuine 414 receipt_) Very good Raisin Puddings 415 The Elegant Economist’s 415 Pudding Pudding _à la Scoones_ 416 Ingoldsby Christmas Puddings 416 Small and very light Plum 416 Pudding Vegetable Plum Pudding (_cheap 417 and good_) The Author’s Christmas Pudding 417 A Kentish Well-Pudding 417 Rolled Pudding 418 A Bread Pudding 418 A Brown Bread Pudding 419 A good boiled Rice Pudding 419 Cheap Rice Pudding 420 Rice and Gooseberry Pudding 420 Fashionable Apple Dumplings 420 Orange Snow-balls 420 Apple Snow-balls 421 Light Currant Dumplings 421 Lemon Dumplings (_light and 421 good_) Suffolk, or hard Dumplings 421 Norfolk Dumplings 421 Sweet boiled Patties (_good_) 422 Boiled Rice, to be served with 422 stewed Fruits, Preserves, or Raspberry Vinegar
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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