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< | <head>Black Puddings, <unclear>Mincd</unclear> meat, Bread</head> | ||
< | <unclear>Hoinmany-</unclear><lb/> | ||
Soak maize a<lb/> few hours in wa-<lb/>ter, bruise it gently to sepa<lb/>rate the husk, then boil it.—<lb/> | |||
—<lb/> | |||
Semolina<lb/> | |||
The hard parts<lb/> of maize which<lb/> are separated<lb/> from the grain<lb/> in grinding it<lb/> into flour; it is<lb/> to be sifted out<lb/> of the flour and<lb/> cleaned from<lb/> the <unclear>husks</unclear>. It<lb/> is sold in London<lb/> for delicate pud-<lb/>dings at a shil<lb/>ling or more per<lb/> lb—<lb/> | |||
—<lb/> | |||
Polenta<lb/> | |||
Eight quarts of<lb/> water & three<lb/> ounces of salt<lb/> made to boil in<lb/> a large kettle;<lb/> when the water boils<lb/> stir in four<lb/> pounds of maize<lb/> flour by degrees:<lb/> continue stirring<lb/> it as long as its<lb/> <sic>stifness</sic> will allow.<lb/> Be very careful<lb/> it does not burn-<lb/> | |||
It may be cut<lb/> into slices & eaten<lb/> warm instead of<lb/> bread, or put into<lb/> soup —<lb/> | |||
May be mixed<lb/> with meat<lb/> | |||
Cut into slices<lb/> & made with cheese<lb/> into <sic>maccaroney</sic> &c | |||
<pb/> | |||
< | Cruchade<lb/> | ||
Prepared in the<lb/> same manner<lb/> as polenta only<lb/> that a sufficient<lb/> quantity of water<lb/> is put to allow of<lb/> its boiling twen-<lb/>ty minutes it<lb/> being then of the<lb/> <sic>consistence</sic> of<lb/> hasty pudding | |||
—<lb/> | |||
Gaudes.<lb/> | |||
Milk 3 pints<lb/> | |||
maize flour 1 lb<lb/> | |||
salt 1/2 oz-<lb/> | |||
Boil the flour<lb/> & milk together<lb/> for half an hour<lb/> then add the salt | |||
<pb/> | |||
— | Black puddings<lb/> | ||
Blood 1 gallon<lb/> | |||
Suet 1 lb<lb/> | |||
Pepper, allspice,<lb/> ginger, a quarter<lb/> of an ounce of each<lb/> | |||
Potatoes 4lb<lb/> | |||
Grits - 1 pint<lb/> | |||
Oatmeal 1/2 pint<lb/> | |||
If the puddings be<lb/> required very stiff<lb/> | |||
The grits to be<lb/> boiled in one<lb/> quart of water<lb/> Onions & Garlic<lb/> | |||
—<lb/> | |||
Minced meat<lb/> | |||
Coarse beef 1lb<lb/> | |||
Liver 1lb<lb/> | |||
lights 1lb<lb/> | |||
suet 1lb<lb/> | |||
a calves tripe<lb/> | |||
Raisins 3 lb more<lb/> or less according to<lb/> the <sic>expence</sic> chosen.<lb/> Spice, ginger & all-<lb/>spice of each half<lb/> an oz or an oz—<lb/>When made into<lb/> pies the minced<lb/> meat to be mixed<lb/> with half its weight<lb/> of bruised potatoes &<lb/> a few chopped ap-<lb/>ples; or with an<lb/> equal weight of<lb/> potatoes-<lb/> | |||
—<lb/> | |||
The shimmings<lb/> of pots, & dripping<lb/> should be saved for<lb/> <sic>pye</sic> crust_<lb/> | |||
To clarify it pour<lb/> boiling water upon<lb/> it in a deep pan so<lb/> that there may be<lb/> fat enough to make<lb/> a crust of two inches<lb/> when cold; stir the fat<lb/> about in the water till<lb/> perfectly melted, then<lb/> let it stand to grow<lb/> cold, take it out in a cake<lb/> and scrape the top & bottom of it. | |||
< | <pb/> | ||
All kettles should<lb/> be covered very<lb/> close to keep in<lb/> the steam, by<lb/> that means sa-<lb/>ving fuel- | |||
<pb/> | |||
< | Try whether soot<lb/> might not be <add>re-</add> burnt,<lb/> by mixing it with<lb/> suppose equal parts<lb/> of clay, saw dust &<lb/> small coal; or perhaps<lb/> a greater proportion<lb/> of clay would be necessary-<lb/> | ||
Make the mixture<lb/> up with water into<lb/> balls of from 3 to 6<lb/> inches diameter-<lb/> | |||
They might be<lb/> used in ovens &c<lb/> | |||
A mixture of clay<lb/> and small coal<lb/> made into balls is<lb/> known to be a very <lb/>cheap fuel. - Ashes<lb/> mixed with clay &<lb/> saw dust; that is<lb/> extremely small<lb/> cinders which are<lb/> always thrown away<lb/> as ashes.<lb/> | |||
In Wales where<lb/> balls of the kind<lb/> are constantly used,<lb/> they are piled upon<lb/> one another at the<lb/> back of the grate<lb/> from the bottom,<lb/> a few coals & wood <del>&</del> are put in the front<lb/> to light the balls,<lb/> & the top of the fire<lb/> is formed of 2 or 3<lb/> rows of them— | |||
Make the mixture up with water into balls of from 3 to 6 inches diameter | |||
They might be used in ovens &c | |||
A mixture of clay and small coal made into balls is known to be a very cheap fuel. Ashes mixed with clay & saw dust; that is extremely small cinders which are always thrown away as ashes. | |||
In Wales where balls of the kind are constantly | |||
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{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}} | ||
Black Puddings, Mincd meat, Bread
Hoinmany-
Soak maize a
few hours in wa-
ter, bruise it gently to sepa
rate the husk, then boil it.—
—
Semolina
The hard parts
of maize which
are separated
from the grain
in grinding it
into flour; it is
to be sifted out
of the flour and
cleaned from
the husks. It
is sold in London
for delicate pud-
dings at a shil
ling or more per
lb—
—
Polenta
Eight quarts of
water & three
ounces of salt
made to boil in
a large kettle;
when the water boils
stir in four
pounds of maize
flour by degrees:
continue stirring
it as long as its
stifness will allow.
Be very careful
it does not burn-
It may be cut
into slices & eaten
warm instead of
bread, or put into
soup —
May be mixed
with meat
Cut into slices
& made with cheese
into maccaroney &c
---page break---
Cruchade
Prepared in the
same manner
as polenta only
that a sufficient
quantity of water
is put to allow of
its boiling twen-
ty minutes it
being then of the
consistence of
hasty pudding
—
Gaudes.
Milk 3 pints
maize flour 1 lb
salt 1/2 oz-
Boil the flour
& milk together
for half an hour
then add the salt
---page break---
Black puddings
Blood 1 gallon
Suet 1 lb
Pepper, allspice,
ginger, a quarter
of an ounce of each
Potatoes 4lb
Grits - 1 pint
Oatmeal 1/2 pint
If the puddings be
required very stiff
The grits to be
boiled in one
quart of water
Onions & Garlic
—
Minced meat
Coarse beef 1lb
Liver 1lb
lights 1lb
suet 1lb
a calves tripe
Raisins 3 lb more
or less according to
the expence chosen.
Spice, ginger & all-
spice of each half
an oz or an oz—
When made into
pies the minced
meat to be mixed
with half its weight
of bruised potatoes &
a few chopped ap-
ples; or with an
equal weight of
potatoes-
—
The shimmings
of pots, & dripping
should be saved for
pye crust_
To clarify it pour
boiling water upon
it in a deep pan so
that there may be
fat enough to make
a crust of two inches
when cold; stir the fat
about in the water till
perfectly melted, then
let it stand to grow
cold, take it out in a cake
and scrape the top & bottom of it.
---page break---
All kettles should
be covered very
close to keep in
the steam, by
that means sa-
ving fuel-
---page break---
Try whether soot
might not be re- burnt,
by mixing it with
suppose equal parts
of clay, saw dust &
small coal; or perhaps
a greater proportion
of clay would be necessary-
Make the mixture
up with water into
balls of from 3 to 6
inches diameter-
They might be
used in ovens &c
A mixture of clay
and small coal
made into balls is
known to be a very
cheap fuel. - Ashes
mixed with clay &
saw dust; that is
extremely small
cinders which are
always thrown away
as ashes.
In Wales where
balls of the kind
are constantly used,
they are piled upon
one another at the
back of the grate
from the bottom,
a few coals & wood & are put in the front
to light the balls,
& the top of the fire
is formed of 2 or 3
rows of them—
|
Identifier: | JB/107/112/003"JB/" can not be assigned to a declared number type with value 107. |
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1796-01-26 |
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107 |
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112 |
cheap bread to be made at redbridge &c black puddings minced meat bread |
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003 |
bread |
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copy/fair copy sheet |
2 |
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recto |
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i taylor |
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evan nepean |
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date is date copied |
35103 |
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