Wednesday, July 10, 2013

Dumpling Loaves and Other Curiosities.

Today I want to give you a few more intriguing extracts from yesterday's source:  The New Practice of Cookery, Pastry, Baking, and Preserving: Being the Country Housewife's Best Friend, published in 1804, by Mrs. Hudson and Mrs. Donat.

 To make Dumpling Loaves.
An English pint of water, half an ounce of butter, a quarter of a lemon rind kept whole and boiled in water, three spoonfuls of flour worked all well together till perfectly smooth, to be kept over the fire the whole time; then it is taken off the fire, a whole egg put in and worked well up, then another cadded, and also a third, worked all well together very smooth; then put it on your paste-board and gently roll it out in rolls about two inches long and one round; glaze the tops with yolks of eggs and a little water, then bake it in a very slow oven; when of a light brown, and a little crisp at the top and bottom, open one side and put what sweetmeats you please in it.

Take twelve cloves of garlick rubbed well with pounded bay salt, one ounce of Cayenne pepper, two spoonfulls of India soy, pound a small quantity of cochineal; put all into a pint of the best white wine vinegar, let it stand six weeks ; strain it off for use: It will keep for ever.

Queen's Blood.
Half a pint of mushrooms pickled, half a pint of walnut ditto, six large anchovies pounded, three cloves of garlick ditto, a table spoonful of mushroom powder, a tea spoonful of Cayenne pepper; a small quantity of this gives any strong sauce an agreeable flavour.

Pomade Divine.
Put a pound and a half of beef marrow well picked into a pan full of spring water, change the water twice a-day for ten days, then drain it, and put it into a pint of rosewater 24 hours, then drain it as dry as possible in a cloth storax benjamin, Cyprus nuts, orris of Florence, one ounces of each, half an ounce of cinnamon, two drachams cloves, the same of nutmeg; they must be all finely pounded and well mixed with your marrow; put it into a pewter vessel suspended, and put the vessel into a copper three hours without ceasing to boil; take care to have the vessel always covered with water, then pour it through a fine muslin into pots for use; don't cover it till quite cold.
N. B. Mr Owen, Tinman, Upper Mount Street, Grosvenor Square, makes the pewter vessels.

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