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Updated: June 20, 2025
157. =Mushroom Pudding.= Cleanse a quart of fresh mushrooms, cut them in small pieces, mix them with half a pound of minced ham or bacon, season them with a teaspoonful of salt, and half a saltspoonful of pepper; spread them on a roly-poly crust made by mixing one pound of flour, half a pound of shortening, and a teaspoonful of salt, with about one pint of water: roll up the crust, tie it tightly in a floured cloth, and boil it about two hours in boiling stock, or salted water; serve hot with bread, or vegetables.
Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is a delicate brown turn the other; when both are done take them on a dish, put a very little of the fat in which they were fried over and serve hot.
In either case, boil the meat in four quarts of water for five hours, reducing the amount to two quarts, and treating as stock for clear soup. Remove all fat, and put on the fire next day, half an hour before dinner, seasoning it with a saltspoonful each of mace, powdered thyme, or sweet marjoram and clove.
Take all bones from the fish; break it up in small pieces, and stew not over five minutes in the gravy. Or it can be mixed with an equal amount of mashed potato or bread-crumbs, a cup of milk and an egg added, with a teaspoonful of salt and a saltspoonful of pepper, and baked until brown about fifteen minutes in a hot oven. General directions have already been given.
176. =Scotch Crowdie.= Boil one pound of oatmeal one hour in four quarts of any kind of pot-liquor, stirring often enough to prevent burning; season with one tablespoonful of salt, a level saltspoonful of pepper, one ounce of butter, and serve with plenty of bread.
40. =Stewed Kidneys.= Cut one large beef kidney in thin slices about an inch long; fry two ounces of onion in one ounce of butter, until pale yellow; add the kidney, fry or rather sauter it, for about five minutes, shaking the pan frequently to prevent burning; then stir in one ounce and a half of flour, season with one saltspoonful of salt, a quarter of a saltspoonful of pepper, and the same of powdered sweet herbs made as directed on page 20, and one gill of boiling water; cook ten minutes longer; meantime make eight heart-shaped croutons of bread, as directed in receipt No. 38; add one gill of Madeira wine to the kidneys, pour them on a hot dish, sprinkle them with a teaspoonful of chopped parsley, arrange the croutons around the border of the dish, and serve hot at once.
For this sauce use the yolks of three raw eggs; one even tablespoonful of mustard; one of sugar; one teaspoonful of salt; and a saltspoonful of cayenne. Break the egg yolks into a bowl; beat a few strokes, and gradually add the mustard, sugar, salt, and pepper. Now take a pint bottle of best olive-oil, and stir in a few drops at a time. The sauce will thicken like a firm jelly.
It makes an exceedingly good, easily digested luncheon or supper dish for children. 1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1 saltspoonful of pepper 1/2 saltspoonful of grated nutmeg Separate the whites and yolks of the eggs.
For broiled bones, mix one saltspoonful of mustard, as much cayenne as could be taken up on the point of a penknife, a saltspoonful of salt, and a tablespoonful of vinegar. A tablespoonful of olive-oil may be added, if liked. Lay the bone in this, turning it till all is absorbed; broil over a quick fire; and serve very hot. A cup of canned mushrooms is often added.
PART II. MUTTON STEW. Cut half a quart each of yellow turnips and potatoes into balls as large as marbles, saving the trimmings to put into soup, and for mashed potatoes; peel six ounces of small onions; put all these in separate vessels to boil until tender enough to pierce with a fork; meantime put the cutlets in a hot pan containing an ounce of drippings, and fry them brown quickly; stir among them one ounce of dry flour; brown it, add one quart of boiling water; season with one teaspoonful of salt, and a quarter of a saltspoonful of pepper; drain the vegetables, put them with the meat and gravy, and serve hot.
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