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1575
PASSOVER DISHES

3773.—INVALID'S JELLY.

Ingredients.—½ a pint of lemon or orange juice (or half of each), ½ a pint of cold water, 2 yolks of eggs, 6 ozs. of castor sugar, ½ an oz. of vegetable isinglass (Iceland moss may be substituted).

Method.—Dissolve the isinglass in the water, add the sugar and lemonjuice, and let the mixture cool slightly. When ready, add the yolks of eggs well-beaten, pour into a mould previously rinsed with cold water, and put aside until firm. When a less acid jelly is required, equal parts of lemon and orange juice may be preferred to lemon-juice, or, water may replace a part of the lemon-juice.

Time.—To make the jelly, 20 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for a pint mould. Seasonable at any time.

3774.—JACOB PUDDING.

Ingredients.—4 ozs. of fruit jam or marmalade, 3 or 4 slices of bread and butter, 2 eggs, 1 pint of milk, salt.

Method.—Cut the bread and butter into fingers, spread them thickly with jam or marmalade, and place them lattice-fashion in a buttered pie-dish. Beat the eggs well, add a pinch of salt, and the milk, and pour the whole slowly over the bread, etc. Let the dish stand covered for at least 1 hour, then bake in a moderate oven for about 40 minutes, and serve.

Time.—About 2 hours. Average Cost, 7d. to 9d. Sufficient for 3 or 4 persons. Seasonable at any time.

3775.—MEAT BAKED WITH RICE AND POTATOES

Ingredients.—3 lbs. of beef or mutton, 4 lbs. of potatoes, ½ a lb. of rice, dripping, salt and pepper, i pint of boiling water.

Method.—Wash the rice, put it into a baking-tin with the boiling water, add 1 teaspoonful of salt, and cook in the oven until nearly all the water is absorbed. Wash, peel and halve the potatoes, place them on top of the rice, sprinkle with salt and pepper, and add a little dripping. Place the meat on a trivet in the tin, sprinkle with salt and pepper, replace in the oven, and cook gently until done. The rice may be served on the dish with the meat, but the potatoes should be served in a vegetable dish.

Time.—To cook the meat, about 1 hour. Average Cost, 7½d. to 10d. per lb. Sufficient for 6 or 7 persons. Seasonable at any time.

3776.—MEAT, TO PREPARE FOR COOKING.

Cover the meat with cold water, let it remain for an hour, then wash it well, to remove as much of the blood as possible. Place it on a koshering board, or, if the perforated wooden draining board known