1885 New Guide Hotel Bar Restaurant



CHAPTER IV. Cooking Wines and How to Make them. IN Hotels, Restaurants, and large private houses where there is much wine cookery, it would be a positive waste to use high-class wines for the purposes of basting hares, putting into stews and braised goods, or mixing with such dishes as stewed pears, apples, prunes,

Red Port

First, and give the simplest receipt I know.



gallon, apple or autumn rhubarb 14 lbs.

gallon, elderberries i

Cut the rhubarb into inch lengths, pound it chopping board, with a wooden mallet. Now put it into a perfectly clean wooden mash-tub. Then add the elderberries, and lastly the bilberries, which should be mashed in a wooden bowl before putting into the tub, so that every one of the berries are slightly crushed or broken to allow the juice to escape. Pour boiling water over it, 4^ gallons to this quantity of fruit. Cover it over with a clean on a wooden

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