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Victorian Cookery: Recipes and History

Victorian Cookery: Recipes and History
by Maggie Black
  With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
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Mrs Beeton's Book of Household Management

Mrs Beeton's Book of Household Management
by Isabella Beeton
  A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new foodstuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles.
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Cooking Eggs - Some Victorian Recipes

From 'The Dictionary of Daily Wants' - 1859

EGGS BOILED. The boiling of eggs demands a certain degree of care. If they are brought from a cold place, and suddenly plunged into boiling water, they will frequently break, and a large portion will often escape from the shell. When this accident does occur, a little salt put into the water will prevent the further escape of the egg from the fracture. In winter, eggs should be held for an instant over the steam from the saucepan before they are laid in. When they are introduced into the saucepan they should not be dropped in from the hand, but gently deposited by the aid of a spoon. The time required for boiling eggs is regulated by the degree of firmness required. Three minutes will boil them sufficiently for persons who like the whites in a partially liquid state; four minutes will harden the whites only, and leave the yolks still liquid, and five minntes and upwards will render both the yolk and white hard. Eggs are frequently underdressed or overdressed through forgetfulness or miscalculation. A certain way to avoid this ia to put the eggs into cold water, and by the time the water boils, the eggs will be cooked to a medium degree. They may continue boiling beyond this point to any stage of hardness desired.

EGGS BROILED. Lightly butter a small oval dish, upon which break two, three, or more eggs without disturbing the yolks, season lightly with a little white pepper and salt. Put a few small pieces of butter here and there upon them and then place the dish in a small oven, where let it remain until the whites become set, but by no means hard, and serve hot; if the oven is moderately hot the eggs will take about ten minutes. They may also be cooked on a dish before the fire; turn it round now and then until the eggs are regularly set.

EGGS BUTTERED. Beat up six eggs thoroughly in a basin; set two ounces of fresh butter to melt in another basin placed in boiling water. Stir the eggs and butter together; add pepper and salt, and a finely minced onion, if liked. Pour the mixture into a small saucepan, and toss it over a slow fire for a few seconds, then pour it into a large basin; and continue pouring it backwards and forwards several times, setting it on the fire occasionally, and keeping it briskly agitated till it thickens. Serve on toast or as an accompaniment to salt fish, or herrings.

EGGS COOKED WITHOUT BOILING. Put some boiling water into a large basin and let it remain for a few seconds; then turn it out, lay in the eggs, and roll them over, to take the chill off the shell, and to prevent their cracking. Pour upon the eggs boiling water from the kettle, until they are completely immersed; cover the basin with a plate instantly, and let it remain upon the table for twelve minutes; the eggs will then be found to be perfectly cooked, free from all flavour and appearance of rawness, and yet so lightly and delicately dressed, that persons will be tempted by them who cannot eat eggs boiled in the usual way.

EGGS FRICASSEED. Boil eggs hard, take out a portion of the yolks whole, cut the remainder into quarters with the whites. Make some good gravy boiling hot, put in minced thyme and parsley, and add it to the eggs with a little grated nutmeg; shake the whole up with a piece of butter until it is of the proper consistence. Garnish with eggs boiled hard and chopped up fine.

EGGS FRIED. Have ready a frying-pan containing hot fat, drop the eggs in separately, let. them fry for one minute, then drop some more hot fat over them; three minutes will cook them. They do not require to be turned.

EGGS POACHED. Have water gently simmering in a stewpan, place in carefully each egg, previously broken, with a cup, without disturbing the yolk; when the white is coagulated, which it will be in fourteen minutes, the eggs will be done. They may be served in various ways; on bread slightly toasted, or with spinach. In these cases, the bread should be cut into squares, and an egg placed on each square. The spinach, after being boiled, must be pressed, and cut into triangular pieces; upon one of each of which an egg must be placed. Serve with melted butter.

More Victorian Recipes



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