Part 48

_Ingredients._—½ lb. of suet, ½ lb. of bread-crumbs, ½ lb. of moist sugar, the rind and juice of 1 large lemon. _Mode._—Chop the suet finely, mix it with the bread-crumbs and sugar, and mince the lemon-rind and strain the juice; stir these into the other ingredients, mix well, and put the mixture into small buttered cups, and bake for rather more than ¼ hour; turn them out on the dish, and serve with lemon-sauce. The above ingredients may be made into small balls, and boiled for about ½ hour; they should then be served with the same sauce as when baked. _Time._—Rather more than ½ hour. _Average cost_, 9_d._ _Sufficient_ to fill 6 or 7 moderate-sized cups. _Seasonable_ at any time.

PUDDING, Monday’s.

_Ingredients._—The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk. _Mode._—Cut the remains of a _good_ cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy. _Time._—1 hour. _Average cost_, exclusive of the pudding, 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe).

_Ingredients._—40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, ½ pint of whipped cream, 3 eggs. _Mode._—Blanch the chestnuts in the boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs. Set this mixture over a slow fire, stirring it _without ceasing_, and just as it begins to boil, take it off and pass it through a tammy. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup. When the pudding is perfectly frozen, put it into a pineapple-shaped mould; close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table; then turn the pudding out, and serve. _Time._—½ hour to freeze the mixture, _Seasonable_ from October to February.

PUDDING, Paradise.

_Ingredients._—3 eggs, 3 apples, ¼ lb. of bread-crumbs, 3 oz. of sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of ½ lemon, ½ wineglassful of brandy. _Mode._—Pare, core, and mince the apples into small pieces, and mix them with the other dry ingredients; beat up the eggs, moisten the mixture with these, and beat it well; stir in the brandy, and put the pudding into a buttered mould; tie it down with a cloth, boil for 1½ hour, and serve with sweet sauce. _Time._—1½ hour. _Average cost_, 1_s._ _Sufficient_ for 4 or 5 persons.

PUDDING, Pease.

_Ingredients._—1½ pint of split peas, 2 oz. of butter, 2 eggs, pepper and salt to taste. _Mode._—Put the peas to soak over night, in rain-water, and float off any that are worm-eaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and put them on to boil in cold rain-water, allowing 2½ hours after the water has simmered up. When the peas are tender, take them up and drain; rub them through a colander with a wooden spoon; add the butter, eggs, pepper, and salt; beat all well together for a few minutes, until the ingredients are well incorporated; then tie them tightly in a floured cloth; boil the pudding for another hour, turn it on to the dish, and serve very hot. This pudding should always be sent to table with boiled leg of pork, and is an exceedingly nice accompaniment to boiled beef. _Time._—2½ hours to boil the peas, tied loosely in the cloth; 1 hour for the pudding. _Average cost_, 6_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ from September to March.

PUDDING, Quickly-Made.

_Ingredients._—¼ lb. of butter, ½ lb. of sifted sugar, ¼ lb. of flour, 1 pint of milk, 5 eggs, a little grated lemon-rind. _Mode._—Make the milk hot; stir in the butter, and let it cool before the other ingredients are added to it; then stir in the sugar, flour, and eggs, which should be well whisked, and omit the whites of 2; flavour with a little grated lemon-rind, and beat the mixture well. Butter some small cups, rather more than half fill them; bake from 20 minutes to ½ hour, according to the size of the puddings, and serve with fruit, custard or wine-sauce, a little of which may be poured over them. _Time._—20 minutes to ½ hour. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 6 puddings. _Seasonable_ at any time.

PUDDING, Somersetshire.

_Ingredients._—3 eggs, their weight in flour, pounded sugar and butter, flavouring of grated lemon-rind, bitter almonds, or essence of vanilla. _Mode._—Carefully weigh the various ingredients, by placing on one side of the scales the eggs, and on the other the flour; then the sugar, and then the butter. Warm the butter, and with the hands beat it to a cream; gradually dredge in the flour and pounded sugar, and keep stirring and beating the mixture without ceasing until it is perfectly smooth. Then add the eggs, which should be well whisked, and either of the above flavourings that may be preferred; butter some small cups, rather more than half fill them, and bake in a brisk oven for about ½ hour. Turn them out, dish them on a napkin, and serve custard or wine-sauce with them. A pretty little supper-dish may be made of these puddings cold, by cutting out a portion of the inside with the point of a knife, and putting into the cavity a little whipped cream or delicate preserve, such as apricot, greengage, or very bright marmalade. The paste for these puddings requires a great deal of mixing, as the more it is beaten, the better will the puddings be. When served cold, they are usually called _gâteaux à la Madeleine_. _Time._—½ hour. _Average cost_, 10_d._ _Sufficient_ for 6 or 7 puddings. _Seasonable_ at any time.

PUDDING, Vicarage.

_Ingredients._—¼ lb. of flour, ¼ lb. of chopped suet, ¼ lb. of currants, ¼ lb. of raisins, 1 tablespoonful of moist sugar, ½ teaspoonful of ground ginger, ½ saltspoonful of salt. _Mode._—Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants; mix well with a clean knife; dip the pudding-cloth into boiling water, wring it out, and put in the mixture. Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours. Turn it out on the dish, and serve with sifted sugar. _Time._—3 hours. _Average cost_, 8_d._ _Sufficient_ for 5 or 6 persons. _Seasonable._—Suitable for a winter pudding.

PUDDING, West-Indian.

_Ingredients._—1 pint of cream, ¼ lb. of loaf-sugar, ½ lb. of Savoy or sponge-cakes, 8 eggs, 3 oz. of preserved green ginger. _Mode._—Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1½ hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding. _Time._—1½ hour. _Average cost_, with cream at 1_s._ per pint, 2_s._ 8_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

PUDDING, Yorkshire, to serve with hot Roast Beef.

_Ingredients._—1½ pint of milk, 6 _large_ tablespoonfuls of flour, 3 eggs, 1 saltspoonful of salt. _Mode._—Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another ½ hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the meat on a small three-cornered stand. _Time._—1½ hour. _Average cost_, 7_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

PUFF-PASTE RINGS, or Puits d’Amour.

_Ingredients._—Puff-paste (_see_ Paste), the white of an egg, sifted loaf sugar. _Mode._—Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and, with a round fluted paste-cutter, stamp out as many pieces as may be required; then work the paste up again, and roll it out to the same thickness, and with a _smaller_ cutter, stamp out sufficient pieces to correspond with the larger ones. Again stamp out the centre of these smaller rings; brush over the others with the white of an egg, place a small ring on the top of every large circular piece of paste, egg over the tops, and bake from 15 to 20 minutes. Sift over sugar, put them back in the oven to colour them; then fill the rings with preserve of any bright colour. Dish them high on a napkin, and serve. So many pretty dishes of pastry may be made by stamping puff-paste out with fancy cutters, and filling the pieces, when baked, with jelly or preserve, that our space will not allow us to give a separate recipe for each of them; but as they are all made from one paste, and only the shape and garnishing varied, perhaps it is not necessary, and by exercising a little ingenuity, variety may always be obtained. Half-moons, leaves, diamonds, stars, shamrocks, rings, &c., are the most appropriate shapes for fancy pastry. _Time._—15 to 25 minutes. _Average cost_, with ½ lb. of paste, 1_s._ _Sufficient_ for 2 dishes of pastry. _Seasonable_ at any time.

PUMPKIN, Preserved.

_Ingredients._—To each lb. of pumpkin allow 1 lb. of roughly pounded loaf sugar, 1 gill of lemon-juice. _Mode._—Obtain a good sweet pumpkin; halve it, take out the seeds, and pare off the rind; cut it into neat slices, or into pieces about the size of a five-shilling piece. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice over the top, and let the whole remain for 2 or 3 days. Boil altogether, adding ½ pint of water to every 3 lbs. of sugar used, until the pumpkin becomes tender; then turn the whole into a pan, where let it remain for a week; then drain off the syrup, boil it until it is quite thick; skim, and pour it, boiling, over the pumpkin. A little bruised ginger and lemon-rind, thinly pared, may be boiled in the syrup to flavour the pumpkin. _Time._—From ½ to ¾ hour to boil the pumpkin tender. _Average cost_, 5_d._ to 7_d._ per lb. pot. _Seasonable_ in September and October; but better when made in the latter month, as the pumpkin is then quite ripe.

_Note._—-Vegetable marrows are very good prepared in the same manner, but are not quite so rich.

PUNCH, to make Hot.

_Ingredients._—½ pint of rum, ½ pint of brandy, ¼ lb. of sugar, 1 large lemon, ½ teaspoonful of nutmeg, 1 pint of boiling water. _Mode._—Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the processes of mixing must be diligently attended to. _Sufficient._—Allow a quart for 4 persons; but this information must be taken _cum grano salis_; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

QUAILS, to Dress.

_Ingredients._—Quails, butter, toast. _Mode._—These birds keep good several days, and should be roasted without drawing. Truss them in the same manner as woodcocks; roast them before a clear fire, keep them well basted, and serve on toast. _Time._—About 20 minutes. _Average cost._—Seldom bought. _Sufficient_, 2 for a dish. _Seasonable_ from October to December.

QUAILS.

Quails, being trussed and served like Woodcock, may be similarly carved.

QUINCE JELLY.

_Ingredients._—To every pint of juice allow 1 lb. of loaf sugar. _Mode._—Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about ¾ hour; remove all the scum as it rises, and if the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with ½ lb. of common sugar to every lb. of pulp. _Time._—3 hours to boil the quinces in water; ¾ hour to boil the jelly. _Average cost_, from 8_d._ to 10_d._ per lb. pot. _Seasonable_ from August to October.

QUINCE MARMALADE.

_Ingredients._—To every lb. of quince pulp allow ¾ lb. of loaf sugar. _Mode._—Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew, until reduced to a pulp, keeping them stirred occasionally from the bottom, to prevent their burning; then pass the pulp through a hair sieve, to keep back the skin and seeds. Weigh the pulp, and to each lb. add lump sugar in the above proportion, broken very small. Place the whole on the fire, and keep it well stirred from the bottom of the pan with a wooden spoon, until reduced to a marmalade, which may be known by dropping a little on a cold plate, when, if it jellies, it is done. Put it into jars whilst hot; let it cool, and cover with pieces of oiled paper cut to the size of the mouths of the jars. The tops of them may be afterwards covered with pieces of bladder, or tissue-paper brushed over on both sides with the white of an egg. _Time._—3 hours to boil the quinces without the sugar; ¾ hour to boil the pulp with the sugar. _Average cost_, from 8_d._ to 9_d._ per lb. pot. _Sufficient._—Allow 1 pint of sliced quinces for a lb. pot. _Seasonable_ in August, September, and October.

RABBIT, Boiled.

_Ingredients._—Rabbit; water. _Mode._—For boiling, choose rabbits with smooth and sharp claws, as that denotes they are young: should these be blunt and rugged, the ears dry and tough, the animal is old. After emptying and skinning it, wash it well in cold water, and let it soak for about ¼ hour in warm water, to draw out the blood. Bring the head round to the side, and fasten it there by means of a skewer run through that and the body. Put the rabbit into sufficient hot water to cover it, let it boil very gently until tender, which will be in from ½ to ¾ hour, according to its size and age. Dish it, and smother it either with onion, mushroom, or liver-sauce, or parsley-and-butter; the former is, however, generally preferred to any of the last-named sauces. When liver-sauce is preferred, the liver should be boiled for a few minutes, and minced very finely, or rubbed through a sieve before it is added to the sauce. _Time._—A very young rabbit, ½ hour; a large one, ¾ hour; an old one, 1 hour or longer. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from September to February.

RABBIT, Curried.

_Ingredients._—1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock, 1 tablespoonful of curry powder, 1 tablespoonful of flour, 1 tablespoonful of mushroom powder, the juice of ½ lemon, ½ lb. of rice. _Mode._—Empty, skin, and wash the rabbit thoroughly, and cut it neatly into joints. Put it into a stewpan with the butter and sliced onions, and let them acquire a nice brown colour, but do not allow them to blacken. Pour in the stock, which should be boiling; mix the curry powder and flour smoothly with a little water, add it to the stock, with the mushroom powder, and simmer gently for rather more than ½ hour; squeeze in the lemon-juice, and serve in the centre of a dish, with an edging of boiled rice all round. Where economy is studied, water may be substituted for the stock; in this case, the meat and onions must be very nicely browned. A little sour apple and rasped cocoa-nut stewed with the curry will be found a great improvement. _Time._—Altogether ¾ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 persons. _Seasonable_ in winter.

RABBIT, Fried.

_Ingredients._—1 rabbit, flour, dripping, 1 oz. of butter, 1 teaspoonful of minced shalot, 2 tablespoonfuls of mushroom ketchup. _Mode._—Cut the rabbit into neat joints, and flour them well; make the dripping boil in a frying-pan, put in the rabbit, and fry it a nice brown. Have ready a very hot dish, put in the butter, shalot, and ketchup; arrange the rabbit pyramidically on this, and serve as quickly as possible. _Time._—10 minutes. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.

_Note._—The rabbit may be brushed over with egg, and sprinkled with bread-crumbs, and fried as above. When cooked in this manner, make a gravy in the pan, and pour it round, but not over the pieces of rabbit.

RABBIT, à la Minute.

_Ingredients._—1 rabbit, ¼ lb. of butter, salt and pepper to taste, 2 blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of minced parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of water. _Mode._—Empty, skin, and wash the rabbit thoroughly, and cut it into joints. Put the butter into a stewpan with the pieces of rabbit; add salt, pepper, and pounded mace, and let it cook until three parts done; then put in the remaining ingredients, and boil for about 10 minutes; it will then be ready to serve. Fowls or hare may be dressed in the same manner. _Time._—Altogether, 35 minutes. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.

RABBIT PIE.

_Ingredients._—1 rabbit, a few slices of ham, salt and white pepper to taste, 2 blades of pounded mace, ½ teaspoonful of grated nutmeg, a few forcemeat balls, 3 hard-boiled eggs, ½ pint of gravy, puff crust. _Mode._—Cut up the rabbit (which should be young), remove the breastbone, and bone the legs. Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg. Pour in about ½ pint of water, cover with crust, and bake in a well-heated oven for about 1½ hour. Should the crust acquire too much colour, place a piece of paper over it to prevent it from burning. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast- and leg-bones of the rabbit, and 2 or 3 shank-bones, flavoured with onion, herbs, and spices. _Time._—1½ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.

_Note._—The liver of the rabbit may be boiled, minced, and mixed with the forcemeat balls, when the flavour is liked.

RABBIT OR HARE, Ragoût of.

_Ingredients._—1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2 oz. of butter, a few thin slices of bacon, pepper and salt to taste, 2 slices of lemon, 1 bay-leaf, 1 glass of port wine. _Mode._—Slice the onions, and put them into a stewpan with the flour and butter; place the pan near the fire, stir well as the butter melts, till the onions become a rich brown colour, and add, by degrees, a little water or gravy till the mixture is of the consistency of cream. Cut some thin slices of bacon; lay in these with the rabbit, cut into neat joints; add a seasoning of pepper and salt, the lemon and bay-leaf, and let the whole simmer until tender. Pour in the port wine, give one boil, and serve. _Time._—About ½ hour to simmer the rabbit. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.

RABBIT, Roast or Baked.

_Ingredients._—1 rabbit, forcemeat, buttered paper, sausage-meat. _Mode._—Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat, and to which has been added the minced liver. Sew the stuffing inside, skewer back the head between the shoulders, cut off the fore-joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, and put it down to a bright clear fire; keep it well basted and a few minutes before it is done remove the paper, flour and froth it, and let it acquire a nice brown colour. Take out the skewers, and serve with brown gravy and red-currant jelly. To bake the rabbit, proceed in the same manner as above; in a good oven, it will take about the same time as roasting. _Time._—A young rabbit, 35 minutes; a large one about ¾ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from September to February.

RABBIT SOUP.

_Ingredients._—2 large rabbits, or 3 small ones; a faggot of savoury herbs, ½ head of celery, 2 carrots, 1 onion, 1 blade of mace, salt and white pepper to taste, a little pounded mace, ½ pint of cream, the yolks of 2 eggs boiled hard, the crumb of a French roll, nearly 3 quarts of water. _Mode._—Make the soup with the legs and shoulders of the rabbit, and keep the nice pieces for a dish or _entrée_. Put them into warm water, and draw the blood; when quite clean, put them into a stewpan, with a faggot of herbs, and a teacupful, or rather more, of veal stock or water. Simmer slowly till done through, add the three quarts of water, and boil for an hour. Take out the rabbit, pick the meat from the bones, covering it up to keep it white; put the bones back in the liquor, add the vegetables, and simmer for two hours; skim and strain, and let it cool. Now pound the meat in a mortar, with the yolks of the eggs, and the crumb of the roll previously soaked; rub it through a tammy, and gradually add it to the strained liquor, and simmer for 15 minutes. Mix arrowroot or rice-flour with the cream (say 2 dessertspoonfuls), and stir in the soup; bring it to a boil, and serve. This soup must be very white, and instead of thickening it with arrowroot or rice-flour, vermicelli or pearl barley can be boiled in a little stock, and put in five minutes before serving. _Time._—Nearly 4 hours. _Average cost_, 1_s._ per quart. _Seasonable_ from September to March. _Sufficient_ for 10 persons.

RABBIT, Stewed.