Gentility and economy combined, being cookery confectionary and pickling : to which are added the best methods of preserving fruits and the art of sugar boiling / By George Read.

  • Read, George.
Date:
[1850?]
Catalogue details

Licence: Public Domain Mark

Credit: Gentility and economy combined, being cookery confectionary and pickling : to which are added the best methods of preserving fruits and the art of sugar boiling / By George Read. 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.

    35/290 (page 29)
    MUTTON PUDDING. This pudding may be made of any pieces of cold mutton, which may be left, mixed with two or three fresh chops, or a little of the hap or cuttings of the thin part trimmed from the breast or loin of mutton, Seasoned with pepper and salt to your taste. The pud- ding must be made and served up in the same way as directed for beef-steak puddings. Boil about two hours. CHRISTMAS PLUM-PUDDING. To clean and prepare the fruit.—First carefully look over one pound and a quarter of currants, then put them into a clean colander, with a plate on the top of them, and put the colander into a clean pan nearly full of pretty hot water, then take off the plate, and wash the currants about in the colander with your hands;— and this washing may be repeated if your water is very dirty;—then take them out of the colander, and put them on a clean cloth, doubled lightly over them to keep them warm, and there let them drain for a quar- ter of an hour, which allows the currants to swell, and the stones to separate from them; then turn them into a dish, and look them over carefully, a few at a time, to pick out the stones, and as you do so, put them into another dish, dropping them loosely into a clear part of it, so that you may hear any of the little stones drop in the dish which may have escaped your notice in looking them over; and which, unless you do so, you cannot make sure of getting all out. Some persons may think that currants so washed woulJ lose much of their sweetness; but they do not, ns you will be convinced, if you taste the water they are washed in, which will not be the least sweet; they only lose dirt. If you use common or old raisins, they will also require a little washing; but new Muscatel raisins do not. JXext, pick from the. stalks, and carefully stone one pound and a quarter of rich Muscatel raisins, and alter D b