Copyright - May not be
reproduced without permission from: Victoria
Rumble
BAKED SALMON
In 1861 Godey's gave instructions for baked salmon which
would be an excellent choice for a light supper served with tea.
"A small salmon may be baked whole. Stuff it with forcemeat made of
bread-crumbs, chopped oysters, or minced lobster, butter, Cayenne, a
little salt, and powdered mace; all mixed well, and moistened with beaten
yolk of egg. Bend the salmon round, and put the tail into the mouth,
fastening it with a skewer. Put it into a large deep dish; lay bits of
butter on it at small intervals, and set it in the oven. While baking,
look at it occasionally, and baste it with the butter. When one side is
well browned, turn it carefully in the dish, and add more butter. Bake it
till the other side is well browned; then transfer it to another dish with
the gravy that is about it and send it to the table.
If you like salmon in slices, reserve the forcemeat for the outside. Dip
each slide first in beaten yolk of egg, and then in the forcemeat till it
is well coated. If in one large piece, cover it in the same manner
thickly with the seasoning. The usual sauce for
baked salmon is melted butter, flavored with the juice of a lemon and a
glass of port wine, stirred in just before the butter is taken from the
fire. Serve it up in a sauce boat. In 1862
Godey's gave a recipe for boiled salmon which might be easier to reproduce
than the above made from a whole fish. Pieces of
the fish were well skinned and boiled until tender.
SHORTBREAD
1 c. (2 sticks) butter, softened 3/4 c. all
purpose flour 3/4 c. rice flour
1/2 c. confectioner's sugar 1/4
teaspoon sugar
In medium bowl cream the butter. Blend remaining ingredients in to butter
until thoroughly incorporated.
Press mixture evenly into ungreased shallow 8 in. round cake pan. Score
with a knife into 8 wedges; prick all over with a fork. Bake in preheated
oven at 325 deg. 20-30 min. or until lightly golden brown. Cut into
wedges while hot. Leave in pan to cool.
WHOLE WHEAT SCONES
1 c. all purpose flour 2 Tbsp. baking powder
2 Tbsp. sugar 1/2 tsp. salt
1 c. whole wheat flour 1/2 c.
(l stick) cold, unsalted butter 1/4 c. raisins
2 eggs 2/3 c. whole milk OR
buttermilk
In large bowl sift together flour, baking powder, sugar, and salt. Stir
in whole wheat flour. With pastry blender or two knives, cut in butter
until the mixture resembles coarse meal. Drop in raisins.
In separate bowl beat eggs and milk.
Make a well in center of dry ingredients and pour in egg and milk mixture.
With a fork, incorporate dry into wet and mix until it forms a sticky
ball.
On lightly floured surface, roll out dough into 3/4 in. thick circle. Cut
scones with 2 in. cookie cutter, re-rolling left over dough and cutting to
use scraps. Place on greased cookie sheet and brush with milk. Bake in
preheated oven at 400 deg. l5-20 min. or until golden brown. Serve warm
with butter and jam. Makes approx. l2 small or 8 larger scones.
JAM
Raspberry Jam per the Sweet Home Receipt Book, 1888:
Allow a pound of sugar to a pound of fruit. Mash the raspberries and put
them with the sugar into your preserving kettle. Boil it slowly for an
hour, skimming it well. Tie it up with brandy paper. All James are made
in this manner.
NOTE: To saturate paper in brandy and tie it over the top of hot jam was
a common method of preserving it in the 19th century. Please be aware
this would not meet modern preserving safety standards for today.
COFFEE CAKE
Also per the Sweet Home Receipt Book:
"Five cups of flour, one cup of made coffee, one cup of sugar, half cup
molasses, one cup of butter, teaspoonful soda, two teaspoons full
cinnamon, one of clove, raisins, or currants.
No directions given for baking. I would consider creaming the butter and
sugar, then adding the other ingredients and baking at 350 deg.
OTHER SUGGESTIONS
Other ideas for serving with tea might be muffins, cheese, ham,
croquettes, fritters, and fruit.
Diary entries I've read over the years lead me to believe a more period
appropriate setting for "tea" would be a group of civilians (including
men, women, and children) taking such an evening meal. The gathering of
women to listen to a speaker followed by refreshments as evidenced at most
re-enactments might be more aptly referred to by another name than "tea".