Hodge - Podge
INGREDIENTS for soup for 12 persons.-2 lbs. of shin of beef, 3 quarts of water, 1 pint of table-beer, 2 HONEY CAKE. onions, 2 carrots, 2 turnips, 1 head of celery; pepper and salt to taste: thickening of butter and flour. AVERAGE COST, 2s.
Put the meat, beer and water in a stewpan; simmer for a few minutes, and skim carefully. Add the vegetables and seasoning; stew gently till the meat is tender. Thicken with the butter and flour, and serve with turnips and carrots, or spinach and celery.
TIME.-3 hours or rather more.
SEASONABLE at any time.
Hodge-Podge. (Cold Meat Cookery.) - INGREDIENTS for sufficient for 4 persons. -About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, 1½ pint of water. AVERAGE COST, exclusive of the mutton, 9d.
Mince the mutton, and cut up the lettuces and onions in slices. Put these in a stewpan, with all the ingredients except the peas, and let these simmer very gently for 3/6 hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot.
TIME. hour.
SEASONABLE from the end of May to August.
Holly-Leaves, To Frost (for Garnishing and Decorating Dessert and Supper Dishes.) - INGREDIENTS. - Sprigs of holly, oiled butter, coarsely-powder sugar.
Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarselypowdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance.
TIME. About 10 minutes to dry before the fire.
SEASONABLE. - These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.