Constituents
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- One lb. of chopped suet
- one and one-third lbs. of cold
- one lb. of pipped raisins
- one lb. of currants
- one lb. of candied rinds
- half lb. of peeled
- two-thirds oz. of allspice
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One lb.
- of chopped suet;
- one and one-third lbs.
- of cold, cooked fillet of beef, cut into very small dice;
- one lb.
- of pipped raisins;
- one lb.
- of currants and an equal quantity of sultanas;
- one lb.
- of candied rinds;
- half lb.
- of peeled and chopped raw apples;
- the chopped zest and the juice of an orange;
- two-thirds oz.
- of allspice;
- one-sixth pint of brandy;
- and the same measure of Madeira and rum.
- Thoroughly mix the whole;
- pour it into an earthenware jar;
- cover the latter, and let the preparation macerate for a month.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler