Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 49

Table of Contents

Ingredients.—7 good-sized apples, the rind of ½ lemon or 4 cloves,½ lb. of sugar,¾ pint of water,½ pint of custard. Mode.—Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite ½ pint of custard made by the recipe for Boiled Custard; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance. Time.—From 20 to 30 minutes to stew the apples. Average cost, 1s. Sufficient to fill a large glass dish. Seasonable from August to March.