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Classic
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page 144
latter, four ounces of beef-suet or marrow, or veal-suet taken from a fillet of
veal, finely shred, three quarters of a pound of currants, two spoonfuls of
brandy, one of peach-water, or ratafia, nutmeg, and grated lemon-peel. When well
mixed, put a paste round the edge, and fill the dish. Slices of candied orange,
lemon, and citron, if approved. Bake in a moderate oven.
Rice Pudding with Fruit.
Swell the rice with a very little milk over the fire then mix fruit of any kind
with it (currants, goose-berries scalded, pared and quartered apples, raisins,
or black currants); with one egg into the rice, to bind it; boil it well, and
serve with sugar.
Baked Rice Pudding.
Swell rice as above; then add some more milk, an egg, sugar, allspice, and
lemon-peel. Bake in a deep dish.
Another, for the Family.--Put into a very deep pan half a pound of rice, washed
and picked; two ounces of butter, four ounces of sugar, a few allspice pounded,
and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.
A George Pudding.
Boil very tender a handful of whole rice in a small quantity of milk, with a
large piece of lemon-peel. Let it drain; then mix with it a dozen of good-sized
apples, boiled to pulp as dry as possible; add a glass of white wine, the yolks
of five eggs, two ounces of orange and citron cut thin; make it pretty sweet.
Line a mold or basin with a very good paste; beat the five whites of the eggs to
a very strong froth, and mix with the other ingredients; fill the mold, and bake
it of a fine brown colour. Serve it with the bottom upward with the following
sauce: two glasses of wine, a spoonful of sugar, the yolks of two eggs, and a
bit of butter as large as a walnut; simmer without boiling, and pour to and from
the sauce-pan, till of a proper thickness; and put in the dish.
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