Ingredients.—6 eggs, 1 pint of cream, ¼ lb. of loaf sugar, 1 glass of sherry, ½ teaspoonful of grated nutmeg, flour. Mode.—Ascertain that the eggs are extremely fresh, beat them well, strain and mix with them the cream, pounded sugar, wine, nutmeg, and as much flour as will make the batter nearly as thick as that for ordinary pancakes. Make the frying-pan hot, wipe it with a clean cloth, pour in sufficient batter to make a thin pancake, and fry it for about 5 minutes. Dish the pancakes piled one above the other, strew sifted sugar between each, and serve. Time.—About 5 minutes. Average cost, with cream at 1s. per pint, 2s. 3d. Sufficient to make 8 pancakes. Seasonable at any time, but specially served on Shrove Tuesday.
PANCAKES, French.
Ingredients.—2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, ½ pint of new milk. Mode.—Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. Time.—20 minutes. Average cost, 7d. Sufficient for 3 or 4 persons. Seasonable at any time.
PANCAKES, Snow.
Ingredients.—3 tablespoonfuls of flour, 1 egg, 3 tablespoonfuls of snow, about ½ pint of new milk. Mode.—Mix the flour with the milk by degrees, add the egg well beaten, and just before frying, the snow, it should then be all beaten up together quickly, and put into the frying-pan immediately. Sufficient for 8 pancakes.
PAN KAIL.
Ingredients.—2 lbs. of cabbage, or Savoy greens; ¼ lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water. Mode.—Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping; season and simmer for 1½ hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit. Time.—1½ hour. Average cost, 1½d. per quart. Seasonable all the year, but more suitable in winter. Sufficient for 8 persons.
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
Ingredients.—2 tablespoonfuls of minced parsley, ½ pint of melted butter. Mode.—Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it ½ pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve. Time.—5 minutes to boil the parsley. Average cost, 4d. Sufficient for 1 large fowl; allow rather more for a pair. Seasonable at any time.