The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his ‘dandy’ followers, as they showed off their leg muscles.
A Cheshire Pork-Pye
Ingredients Loin of Pork Salt Nutmeg Pepper Pared and cored Apples (Pippins) Sugar White wine Butter Steps Take a loin of pork, skin it, cut it into stakes, season it…
Salamongundy
Take two or three roman or cabbage lettice, and when you have washed them clean, swing the pretty dry in a cloth; the beginning at the open end, cut the…
Curried Beef
Ingredients A few slices of tolerably lean cold roast or boiled beef 3oz of butter 2 onions 1 wineglassful of beer 1 desert-spoonful of curry powder Steps Cut up the…
Punch a la Romaine
Make a good lemon ice, as for dessert, (or take any left). To one quart of ice put the white of three eggs, well beaten, and rum and brandy till…
Orange Cream
Ingredients 1 oz isinglass 6 large oranges 1 lemon sugar to taste water, ½ pint of good cream. Steps Squeeze the juice from the oranges and lemon; strain it and…
Coffee
To make Coffee, by a simple and good method -Pour boiling water in the proportion of six cupfuls to one cupful of freshly ground coffee, but double the quantity for…
Raspberry Jelly for a Shape
Ingredients Fresh fruit Sugar Isinglass Steps Put fresh-picked fruit into an earthenware mortar, with sifted sugar, mash them well. Put in a little water, run this through a jelly-bag, and…
Colliflowers Fry’d
Ingredients Two fine cauliflower Milk Water 1/2 lb of butter 2 spoonful of water Dust of flour Pepper Salt Steps Take two fine colliflowers, boil them in milk and water,…
A Devonshire Squab Pie
Make a good crust, cover the dish all over, put at the bottom a layer of sliced pippins, strew over them some sugar, then a layer of mutton stakes, cut…
Gooseberry Fool
Take two quarts of gooseberries, set them on the fire in about a quart of water; when they begin to simmer, and turn yellow, and begin to plump, throw them…
Pears Portuguese Fashion
Take three or four boncretiens or other good winter pears, pare them, cut them in two, and take out the choke, boil them in water only half an hour, put…
Brockely in Sallad
Brockely is a pretty dish, by way of Sallad in the middle of the table. Boil it like asparagus, lay it in a dish, and beat up oil and vinegar,…
Cold Boiled Cod Curry
A large fish comes in fine flakes is best. Fry the pieces in butter, with plenty of sliced onions, of a fine brown, and stew them in a little white…
To make a Salmon Pye
Make a good puff-paste, and lay it in your pattipan, then take the middle piece of salmon, season it pretty high with pepper, salt, cloves and mace, cut it in…
Lemons filled with orange jelly
First, with a tin cutter, make an incision in the stalk end of a lemon or orange and then with the handle-end of a teaspoon, proceed to work out all…
Tomato catsup
Take six pounds of tomatoes, and sprinkle with salt; let them remain a day or two, then boil, and press through a course sieve or cullender. Put into the liquor…
George Pudding
Boil as for rice pudding four ounces of rice with a roll of lemon-peel. Mix this, when drained dry, with the pulp of a dozen boiled, roasted or baked apples,…
Apple Cheesecakes
Ingredients 1/2 lb of apple pulp 1/4 lb of sugar 1/4 lb of butter 4 eggs Rind and juice of 1 lemon Steps 1/2 lb of apple pulp, 1/4 lb…