Fig Pudding
INGREDIENTS for large pudding.-1 lb. of figs, 3/4 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread-crumbs, 2 eggs, milk. AVERAGE COST, 1s. 9d.
Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould. and serve with wine sauce or cream.
TIME.-3 hours, or longer.
SEASONABLE. Suitable for a winter pudding.
Fig Pudding. (Staffordshire Recipe). -INGREDIENTS for good-sized pudding.-- 1 lb. of figs, 6 oz. of suet, lb. of flour, milk.
AVERAGE COST, 1s.
Chop the suet finely, mix with it the flour, and make these into a smooth paste about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1 to 2 hours.
TIME.-1 to 2 hours. with milk; roll it out to the thickness of SEASONABLE at any time.
Figs, Compôte of Green. - IN- GREDIENTS for dish for 6 persons. -1 pint of syrup, 1 lb. of green figs, the the rind of lemon. AVERAGE COST, 1s. 9d.
Make a syrup as directed, boiling with it the lemon-rind, and carefully removing all the scum as it rise rises. Put in the figs, and simmer them very slowly until tonder; dish them on a glass dish; reduce FENNEL. cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen.
TIME.-2 minutes.
COMPÔTE OF FIGS. the syrup by boiling it quickly for 5 minutes; take out the lemon-peel, pour the syrup over the figs, and the compôte, when cold, will be ready for table. A little port wine or lemon-juice, added just before the figs are done, will be found an improvement.
TIME.-2 to 3 hours to stew the figs.
SEASONABLE in August and September.
Financière Sauce (for Fish).-IN- GREDIENTS. - pint of Spanish sauce, & pin sherry or madeira, 1/2 pint of essence of truffles, pint essence of mushrooms.
FINANCIÈRE SAUCE.
FISH, DRESSING.
Boil these ingredients together steadily can be taken by invalids, and for the for 6 minutes, then strain.
TIME.- hour.
SEASONABLE at any time.
Financière Sauce (for Game or Poultry). INGREDIENTS.-1 pint Spanish sauce, pint essence of truffles, pint essence of mushrooms.
Put the ingredients into a stewpan, and reduce over a good fire for 10 minutes, strain and put by till wanted.
TIME.-10 minutes.
SEASONABLE at any time.