Haggis

Haggis

21. Haggis. INGREDIENTS. — Sheep stomach; sheep pluck; oatmeal; suet; chopped onions; salt and mixed spices.

Mode.– Clean the haggis bag well. Mince well the pluck and a good piece of beef suet. Mix in the chopped onions, and a handful or two of the dried meal. Spread it on a table and season well with salt and mixed spices. Put all the haggis meat into the bag and sew it up, be sure to put all the wind out before sewing it quite closed. A large haggis will take two hours boiling.

Gail’s Tea Pairing

To pair with the great chieftain o’ the pudding-race, a Scottish Breakfast teataken however you prefer.

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Partridge Wrapped in Bacon

Partridge

20. Partridge Wrapped in Bacon. INGREDIENTS. — A partridge; nice fat bacon; salt, and pepper.

Mode.– Pluck and singe the partridge, wipe inside and out, truss with the legs crossed, and cover with fat bacon. Roast the bird for one half hour in a moderately hot oven; five minutes before it has finished cooking, remove the bacon and dust with salt and pepper, then brown. Garnish for service with the roasted bacon.

Gail’s Tea Pairing

How can you go wrong with this dish? Well, by choosing the wrong tea, of course. This is a hearty meal and requires an aggressive tea, or all the flavours of the beverage component would be lost. I would go with a nice Darjeeling or, if your bent is in the green direction, the grassy herb notes of a green could also mesh with this game bird. Green is a delicate business, pick a high quality leaf and do NOT over brew. Unlike black tea, the water should not be at a full boil but just under before dousing green leaf.

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Galantine of Guinea Fowl

Galantine of Guinea Fowl

19. Galantine of Guinea Fowl. INGREDIENTS. — A guinea hen; a good forcemeat; a calf’s foot; salt, pepper, and herbs.

Mode.– Pick and singe the bird, remove the legs at the knee, wings at first joint, the head, neck, windpipe and crop. Open the bird down the back, then bone and lay flat and season. Season well your forcemeat with salt, pepper, and sweet herbs. You may add dried fruits, nuts, strips of boiled tongue, and truffles if they may be had. Fill up the centre of the bird with the forcemeat, and roll up and shape the fowl nicely, tying in a delicate white cloth. In a stock made from the bird bones and calf’s foot, poach gently for three quarters of an hour. When the bird is cold, remove it from the cloth, and boil up the stock till it will jelly. Clarify, and when cold ornament the galantine with the glaze and apple skins soaked in lemon juice, bread crumbs, hard boiled eggs halved, or grated roasted chestnuts.

Gail’s Tea Pairing

Darjeeling, light enough not to fight the flavours, distinctive enough to hold its own.

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Potato Fritters

Potato Fritters

18. Potato Fritters. INGREDIENTS. — Two baking potatoes; 5 tablespoons flour; 2 tablespoons thick cream; 1 tablespoon sherry; 2 tablespoons caster sugar; 1 tablespoon lemon juice; 2 eggs; plenty of oil for frying; powdered sugar for serving.

Mode.– Bake the potatoes, then burst them open and scoop out the floury flesh with a a spoon. Press the potato through a sieve, then beat in the flour, cream, sherry, caster sugar, and lemon juice. Separate the eggs, lightly beat the yolks and stir into the batter. Whip the whites till they form soft peaks, and gently fold into the batter. Heat four fingers of frying oil in a cast iron pot, and bring up to frying temperature. Cook the batter one tablespoon at a time, ensuring that each fritter remains separate in the pan. Drain, salt, and serve piled high and dusted with powdered sugar.

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Shortbread

Shortbread

17. Short Bread, Scotch. INGREDIENTS. — One pound flour; eleven ounces soft butter; five ounces loaf sugar in powder; candied peel or blanched and sliced almonds for decoration.

Mode.– Mix the flour and sugar together. Butter should be left out overnight where it can gradually become soft, but not melt. Add the butter to flour and sugar, and knead the whole until it appears like dough. Roll the pastry out to the thickness of a half inch, and press out the biscuit shapes. Pinch the edges and ornament them with candied peel or almond slivers. Bake in a moderate oven. When the edges are just turning golden, it is done enough.

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Candied Peel

Candied Peel

16. Candied Peel. INGREDIENTS. — Winter citrus, may include orange, lemon, lime, and citron; loaf sugar; spring water.

Mode.– Cut the citrus fruit long ways, and take out all the pulp and as much pith as possible. Boil the rinds in spring water for a quarter of an hour, then change water and bring back to a boil for half an hour. Take out the rinds and lay them on a sieve to drain. Using the boiling water, make a this syrup using a half pound of fine loaf sugar to a quart of water. Put in your peels, and boil them till they look clear, about half an hour. Take them out and lay them on a sieve to drain, and set them in a gentle oven or before the fire to dry. Grate fine sugar all over them.

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Barley Water

Barley Water

15. Barley Water. INGREDIENTS. — 2 ounces barley; 1 quarts boiling water; 1 pint cold water; peel of one lemon.

Mode.– Wash the barley in the cold water, and strain. Add boiling water to the barley and boil for a quarter of an hour. Remove the saucepan from heat and allow the water to cool. Strain the barley from the water and bottle or serve. This drink is good for those invalids suffering from fevers and kidney complaints, and is particularly soothing for pregnant preternaturals. It may be flavoured using lemon peel, or a tablespoon of  honey added to the water immediately after it is removed from the heat.

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Rhubarb Tart

Rhubarb Tart

12. Sweet Crust Pastry. INGREDIENTS. — 500 grams flour; 175 grams icing sugar; 250 grams butter; 1 egg and 1 egg yolk, beaten together.

Mode. — Sift the flour and sugar onto the work surface and work in the softened butter. Create a well in the centre of the mixture, and add the beaten eggs. Work the egg into the other ingredients using your fingers, and knead till combined. Wrap in a tea towel and chill in the larder for at least one half hour before use.

13. Rhubarb Tart. INGREDIENTS. — One batch of sweet crust pastry (Recipe No.12); 5 stalks of rhubarb; juice of 1 lemon and its zest if desired; 1 egg white, beaten to soft peaks; 112 grams caster sugar, plus extra for decoration.

Mode.– Roll out the prepared pastry dough to a thickness of 3/16 of an inch, and drape into a buttered tart tin. If the rhubarb is older, string it to rid it of any woodiness. Cut the stalks into 1/2″ pieces, arrange the rhubarb in the tart shell, and dust with caster sugar. Many diners find that a bit of lemon juice or zest makes the rhubarb more palatable. Top the tart with a lattice of woven pastry, and place in a moderately hot oven for one half hour, or until nearly cooked through. Remove the tart and brush the pastry with beaten egg white. Dust with caster sugar and continue baking till done. Allow to cool completely, and serve with good double cream.

Gail’s Tea Pairing

Younnan, a smooth nutty tea, prepared and served how you like it to cut the buttery sour sweet of the tart.

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Boiled Eggs

 

Eight Minute Egg11. Boiled Eggs. INGREDIENTS. — Eggs, preferably three to four days old.

Mode.–  In a saucepan, bring enough water to cover the egg to a gentle boil. Using a slotted spoon, lower the egg into the saucepan. Maintaining a gentle boil, allow the  eggs to cook for your desired amount of time.

A four minute egg is best for those whole like the whites just barely held together, a six and eight minute egg are best for spreading on toast, with a warm and sticky yolk. For use in salads and savor is, the eggs should be cooked for 11 or 12 minutes. See figure 1 for a variety of eggs.

When the egg is cooked, place in cold water to stop the cooking, and prevent an unappetizing grey ring forming around the yolk. If the eggs are to be peeled, it is best to do so when still warm.

Gail’s Tea Pairing

As at breakfast food, the boiled egg should be paired with an English Breakfast tea, prepared to the diner’s liking.

Four,Six, Eight, Ten, and Twelve Minute Eggs.

Fig. 1- Four, Six, Eight, Ten, and Twelve Minute Eggs.

 

Cucumber Sandwiches

Cucumber Sandwiches

9. Good Bread. INGREDIENTS. — 2 1/4 pints flour; 1 to 1 1/2 pints warm milk-and-water; 2 tablespoons salt; 1 tablespoon yeast.

Mode.–  Fill a large bowl with the flour. With a wooden spoon, stir the salt through the flour and form a well in the center of the bowl. Add the yeast to the warm milk-and-water, stir, and set aside until bubbles form. Add the yeasted milk-and-water to the flour, and stir, bringing the ingredients together. Using the knuckles of both hands, begin to knead the dough together, bringing the dough from the edges of the bowl to the center. Remove from the bowl, and knead thoroughly, until the dough springs back when poked. Cover with a cloth and let rise for an hour. Knock back the dough and shape into a loaf, placing it on a baking pan. Proof the loaf for about 3/4 of an hour, score the top with a knife to allow it easier rising, and place in a hot oven for about an hour. The loaf should be immediately flipped over or placed on its side when removed from the oven, to allow the steam to exit.

10. Cucumber Sandwiches. INGREDIENTS. — 1 loaf of good bread; butter; peeled and sliced cucumber; salt.

Mode.–  To make cucumber sandwiches for tea, thinly slice a good loaf of plain bread. Spread butter on both halves, salting to taste. Layer cucumbers, peeled and sliced as thinly as possible, onto one piece of bread, and cover with the second slice. Remove the crusts by cutting neatly with a bread knife, and slice the sandwiches in half on the diagonal.

Gail’s Tea Pairing

Mint tisane sweetened slightly with honey, or if using mint in the sandwich, camomile tisane with a dot of marmalade mixed in.

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