The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini.

  • Alessandro Filippini
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    512/528 (page 496)
    and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully suppress all the sinews, and then add it to the broth; place the saucepan on the fire, and let boil until the suet is thoroughly dissolved, which will take about five minutes; then add two pounds of well-stoned and finely chopped Mal- aga raisins, and let the whole boil for five minutes, and then add twenty fine, sound, medium-sized, peeled, cored, and finely chopped-up apples, and let cook again for five minutes. Remove the pan from the fire; trans- fer the contents into a vessel, and let thoroughly cool off. Chop the beef up very fine, then place it in a vessel, adding to it three- quarters of a pound of finely chopped-up candied citron, pouring over it half a pint of good brandy, and let soak for six hours at least. Boil in a sauce- pan for one minute two quarts of good cider, then lay it aside to cool off. Now transfer the contents of the two vessels to a large saucepan, adding one pound of powdered sugar, one pound of well-cleaned currants, half a pint of molasses, and the cooled-off cider, and then with the spatula mix the whole well together for three minutes. Season with three ounces of salt and a quarter of an ounce of black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spatula until it is thoroughly heated, but under no circumstances allow it to boil. Remove it from the fire, transfer the whole into a vessel, and let thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also, and adding half an ounce of ground cloves, half an ounce of ground cinnamon, half an ounce of ground allspice, half an ounce of grated nutmeg, and half a pint of good brandy. Mix the whole well to- gether for five minutes. Then transfer the whole into a large stone jar, tightly'cover it, and]lay it in a cool place. The above preparation will keep in perfect condition for any length of time, even so long as six months. How io make the pie.—Take a half-pound of pie paste as in No. 1077, cut out a piece of three ounces, roll it round ten inches in diameter. Lightly butter a pie-plate nine and a half inches in diameter, arrange the paste over it. Then take up from the jar one and a half pounds of the prepared mince, lay it over the lined pie-plate—evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining five ounces of paste, roll it round-shape, the same as before, fold it in two, and with a knife make three light incisions, in the centre, of half an inch each. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge, so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg. Place in a moderate oven to bake for fifty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes, so as to have the sugar entirely melted. Remove from out the oven, then carefully lay the pie on a dessert- dish and serve either hot or cold.