Other Recipes from PRACTICAL COOKERY.Observations Respecting Meat
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A Fillet Of Veal
Shoulder Of Lamb Grilled
Orange Cream(Practical Cookery.) - (The Most Valuable And Original Receipts)
Beat the yelks of eight eggs, and the whites of two, to a froth, then
stir in half a pound of powdered white sugar--add half a pint of wine,
and the juice of six fresh oranges, and the juice of one lemon. Flavor
it with orange-flower water--strain it, and set it on a few coals--stir
it till it thickens, then add a piece of butter, of the size of a
nutmeg. When the butter has melted, take it from the fire, continue to
stir it till cool, then fill your glasses with it. Beat up the whites of
the eggs to a froth, and lay the froth on top of the glasses of cream.
Orange CreamSqueeze the juice of four oranges to the rind of one; pat it over the
fire with about a pint of cream, and take out the peel before the cream
becomes bitter. Boil the cream, and, when cold, put to it the yolks of
four eggs and the whites of three, beaten and strained, and sugar to
your taste. Scald this, but keep stirring all the time, until of a
Orange Cream FrothedProceed in the same way as with the lemon, but put no peel in the cream;
merely steep a bit a short time in the juice.
Imperial Orange CreamTake a pint of thick sweet cream, and boil it with a little orange-peel.
When it just boils, take it off the fire, and stir it till it is no
hotter than milk from the cow. Have ready the juice of four Seville
oranges and four lemons; strain the juice through a jelly-bag, and
sweeten it well with fine sugar, and a small spoonful of orange-flower
water. Set your dish on the ground, and, your juice being in it, pour
the cream from as great a height as you can, that it may bubble up on
the top of the cream; then set it by for five or six hours before you
use it, if the weather is hot, but in winter it may stand a whole night.
Orange CreamGrate the peels of four Seville oranges into a pint of water, then
squeeze the juice into the water. Well beat the yolks of four eggs; put
all together; and sweeten with double-refined sugar. Press the whole
hard through a strong strainer; set it on the fire, and stir it
carefully one way, till it is as thick as cream.
Orange CreamDissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of
hot water. When cool, mix with it half-a-pint of cream or milk, and whip
together until the cream is on the point of setting.
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