F ~ FEATHER PUDDING.

F ~ FEATHER PUDDING.

The recipe today is from Dr. Allinson’s Cookery Book Comprising many valuable Vegetarian Recipes published in 1915

FEATHER PUDDING.

A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of butter; whisk well together, and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about three-parts full, and bake in a moderate oven for 35 minutes; serve with apricot sauce poured over and around. To make the sauce, take 1 teacupful of apricot jam, add to it 1 gill of water, make very hot, and rub through a heated gravy strainer over and around the pudding; then serve at once.

E ~ Espagnole

E ~ Espagnole

Today’s recipe comes from Pierre Blot’s Hand-Book of Practical Cookery for Ladies and Professional Cooks published in 1884

Espagnole.—This sauce is very seldom made in the kitchen of a family, except of a large and wealthy family, being a rather expensive one. In the kitchen of a family, gravy or even broth is used in its stead; but, when preparing an extra dinner, it should be made, and a little of it used in all the brown sauces, either for meat, fish, or vegetables.

Spread about half a pound of butter in the bottom of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, about four ounces of each, a small carrot cut in dice, one onion with a clove stuck in it, half a turnip, and a sprig of thyme; cover the pan and set it on the fire; let it simmer till reduced to a jelly, then mix in it two tablespoonfuls of flour, a wine-glass of white wine, cover with broth, add salt, pepper, a clove of garlic, a sprig of parsley, one clove, a bay-leaf, and two mushrooms cut in pieces; simmer from three to four hours, skim off the scum as soon as it comes on the surface; when done, take it from the fire, throw a few drops of cold water in, and skim off the fat, then strain and use.

It will keep for some time if kept air-tight in a pot or bottle, and in a cool, dry place.

D ~ DEVILED CRABS

Today’s recipe comes from the cookery book by Mrs. Wilson published in 1920

DEVILED CRABS

Make a cream sauce by placing in a saucepan

One cup of milk,

Five level tablespoons of flour.

Stir with a wire spoon or fork until the flour is dissolved in the milk and then bring to a boil. Stir constantly and cook for five minutes after it reaches the boiling point. Then add

One cup of crab meat,

One tablespoon of grated onion,

One tablespoon of finely minced parsley,

One tablespoon of Worcestershire sauce,

One and one-half teaspoons of salt,

One teaspoon of paprika,

One-half teaspoon of mustard.

Mix thoroughly and then fill into the crab shells, filling the shell slightly above the level. Dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs. Fry until golden brown in hot fat. The crabs may be prepared earlier in the day and then reheated for serving.

C ~ CORN CHOWDER

Today I’m giving you a recipe from Fifty-Two Sunday Dinners by Elizabeth O. Hiller publisher 1913.

CORN CHOWDER

2 cups cooked corn cut from cob, or
1 can of corn.
1 cup salt pork cubes.
1 cup potatoes cut in cubes.
½ onion sliced.
3 cups water.
2 cups scalded milk.
1 tablespoon butter.
1 tablespoon flour.
²/₃ cup cracker crumbs.
Salt, Pepper.

Process: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies."

B ~ BEEFSTEAK AND OYSTERS.

Today’s recipe comes from Margaret Brown's French Cookery Book published in 1886.
BEEFSTEAK AND OYSTERS.

Take a tender sirloin steak, put it in a hot skillet, let it fry 15 minutes; when done take the hearts out of 1 quart of oysters, and put the oysters in the skillet where the steak came out, sprinkle a little flour over them, a small piece of butter, a little of the oyster liquor, enough to make a nice gravy; season to taste and a little nutmeg. Put steak on platter, pour this oyster gravy over them, and serve hot.

A ~ Apple Charlotte

Welcome to the first day of the A-Z Challenge. My posts over the next month will be a selection of recipes from the 1800’s to the early 1900.

Today’s recipe is from the well known Victorian cook Mrs. Isabelle Beeton from her Household Management book.

A VERY SIMPLE APPLE CHARLOTTE.

INGREDIENTS.—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste.

Mode.—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than 3/4 hour; torn the charlotte on a dish, sprinkle sifted sugar over, and serve.

Time.—3/4 hour. Average cost, 9d.

Sufficient for 5 or 6 persons. Seasonable from July to March.