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Classic
Cook Books
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page 290
COOKERY FOR THE POOR.
General Remarks and Hints.
I promised a few hints, to enable every family to assist the poor of their
neighbourhood at a very trivial expense; and these may be varied or amended at
the discretion of the mistress.
Where cows are kept, a jug of skimmed milk is a valuable present, and a very
common one.
When the oven is hot, a large pudding may be baked, and given to a sick or young
family; and thus made, the trouble is little:--Into a deep coarse pan put half a
pound of rice, four ounces of coarse sugar or treacle, two quarts of milk, and
two ounces of dripping; set it cold into the oven. It will take a good while,
but be an excellent solid food.
A very good meal may be bestowed in a thing called brewis, which is thus
made:--Cut a very thick upper crust of bread, and put it into the pot where salt
beef is boiling and near ready; it will attract some of the fat, and, when
swelled out, will be no unpalatable dish to those who rarely taste meat.
A baked Soup.
Put a pound of any kind of meat cut in slices; two onions, two carrots, ditto;
two ounces of rice, a pint of split peas, or whole ones if previously soaked,
pepper and salt, into an earthen jug or pan, and pour one gallon of water. Cover
it very close, and bake it with the bread.
The cook should be charged to save the boiling of every piece of meat, ham,
tongue, however salt: as it is easy to use only a part of that, and the rest
of freshwater, and, by the addition of more vegetables, the bones of the meat
used in the family, the pieces of meat that come from table on the plates, and
rice, Scotch barley, or oatmeal, there will be some gallons of nutritious soup
two or three times a week. The bits of meat should be only warmed in the soup,
and remain whole; the bones, boiled till they yield their nourishment.
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