Crayfish pudding

(Recipe #39, page 161)

Ingredients: 1 pound, 6 ounces of good 2-day-old white bread, ½ quart of fresh milk, 3 ounces of crayfish butter, 10 fresh eggs, ¼ pound of sieved sugar [2/3 cup], ½ ounce of ground bitter macaroons or the peel of a lemon, a scant ½ pound of finely chopped suet, and 18 minced crayfish tails. Continue reading

English currant pudding

(Recipe #7, page 153)

Combine 1 pound [3-1/2 – 4 cups] of fine flour with ½ pound of very finely chopped suet and a bit of salt; stir in 2 eggs beaten to a froth, a generous ¼ quart of high-fat milk, 2 ounces [1/4 cup] of sugar, 7 ounces of currants, 7 ounces of seeded raisins, and seasonings to taste. Finally mix in a glass of rum and boil the pudding in a mold for 4–6 hours. Continue reading

Wild duck

(Recipe #8, page 149)

Regarding the age of the duck, see the discussion of goose above. If the duck is to be cooked whole, rub it with fine salt and pepper and set it tightly covered on the stove with a generous amount of butter and suet, with two bay leaves, 2 lemon slices, and 8 juniper berries added; after it has begun to brown on both sides, pour in a little boiling water and simmer the duck until it is tender and lightly browned. Some thick cream is a good addition to the preparation. Continue reading

Wild goose

(Recipe #7, page 149)

An old wild goose is even tougher than an old domestic goose. Therefore roast a whole goose only when it is young. If it is older, cut it into small pieces as described in section I, pour boiling vinegar with bay leaves and cloves over it, and marinate it for 8 days, turning the pieces daily. Then prepare it like jugged hare, but omitting the sugar. Continue reading

English plum pudding, no. 3

(Recipe #4, page 152)

Ingredients: 1 pound each of finely shredded firm beef suet, flour, seeded raisins, and currants, 8 eggs, ¼ pound sugar, 3 ounces of finely ground almonds, ½ a nutmeg, 1 teaspoon of salt, ½ ounce of citron, ½ ounce of orange peel, 1 wineglass of rum, and enough milk that a spoon can stand upright in the dough. Continue reading

English plum pudding, no. 2

(Recipe #3, page 152)

Ingredients: ½ pound of raisins, ½ pound of currants, ½ pound of chopped suet, ½ pound zwieback crumbs, ½ pound sugar, ¼ pound of citron, 2–3 ounces of ground almonds, 2–3 ounces of orange peel, ½ a nutmeg, 1 wineglass of rum, and 4 whole eggs (without beating the whites). Continue reading