Archive for December 2011

Family Recipe Friday: Hodge-Podge

Category: Mrs Beeton's Cookery Books

(From the SOUPS section of my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' - see this post for more information.)

HODGE-PODGE.

INGREDIENTS.-2 lbs. shin of beef, 3 quarts water, 1 pint table-beer, 2 onions, 2 carrots, 2 turnips, 1 head celery, pepper and salt, thickening of butter and flour.

Mode.-Put the meat, beer, and water in a stewpan ; simmer for a few minutes, and skim. Add the vegetables and seasoning ; stew gently till the meat is tender. Thicken with butter and flour, and serve with turnips and carrots, or spinach and celery.

Time, 3 hours, or rather more. Average cost, 6d. per quart. Sufficient for 8 persons.


[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

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Family Recipe Friday: Custard Sauce (For Puddings or Tarts)

Category: Mrs Beeton's Cookery Books

This is perhaps something that might go down well with the Christmas Pudding. (The recipe comes from my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information about the book.)

CUSTARD SAUCE (For Puddings or Tarts).
INGREDIENTS.- 1pint of milk, 2 eggs, 3 ozs. of castor sugar, 1 tablespoonful of brandy, bay-leaf if liked.

METHOD.- Boil the milk and bay-leaf, add the sugar, and cool slightly. Beat the eggs well, pour the milk on to them, and strain into a jug. Have ready a saucepan of boiling water, in which to place the jug, keep stirring until the mixture thickens, but do not allow it to boil, or it will curdle. Stir in the brandy, and serve.

TIME. - 25 to 30 minutes. AVERAGE COST, 6d to 7d.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]

Family Recipe Friday: A Plain Christmas Pudding for Children

Category: Mrs Beeton's Cookery Books

(From my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' - see this post for more information.)

A PLAIN CHRISTMAS PUDDING FOR CHILDREN.
INGREDIENTS.- 1 lb. flour, 1 lb. breadcrumbs, ¾ lb. stoned raisins, ¾ lb. currants, ¾ lb. suet, 3 or 4 eggs, milk, 2 oz. candied peel, 1 teaspoonful powdered allspice, ½ saltspoonful salt.

Mode.- Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried. Mix these with the other dry ingredients, and stir well together ; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours. Serve with a sprig of holly placed in the middle of the pudding, and a little pounded sugar sprinkled over it.

Time, 5 hours. Average cost, 1s. 9d. Sufficient for 9 or 10 children. Seasonable at Christmas.


[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]