Moxon

“ LETTER 525 CHARLES LAMB TO EDWARD MOXON November 12, 1830.
Dear Moxon,—I have brought my sister to Enfield, being sure that she had no hope of recovery in London. Her state of mind is deplorable beyond any example. I almost fear whether she has strength at her time of life ever to get out of it. Here she must be nursed, and neither see nor hear of anything in the world out of her sick chamber. The mere hearing that Southey had called at our lodgings totally upset her. Pray see him, or hear of him at Mr. ”

“ MOXON, EDWARD (1801–1858) , British poet and publisher, was born at Wakefield in 1801. In 1826 he published a volume of verse, entitled The Prospect, and other Poems, which was received with some favour. In 1830 Moxon was started by Samuel Rogers as a London publisher in New Bond Street. The first volume he issued was Charles Lamb’s Album Verses. Removing to Dover Street, Piccadilly, Moxon published an illustrated edition of Rogers’s Italy, £10,000 being spent upon the illustrations. ”

“ You've also changed your clothes. One does not usually change one's clothes immediately after breakfast. I suppose Mrs Moxon is brushing the others. They needed brushing. They had bits of dried grass and heather on them.... George—George dear—thank you——"
I spoke in little more than a whisper. "For—going out?"
"Oh no. For only thinking of it—for only thinking of it. But you would think of it; I always knew you'd be like that.... Now ask me anything you like. Anything you like. [Pg 180] Only don't ask Derry. ”

“ Any one acquainted with the modern practice of punch-cutting cannot but be struck, on reading the directions laid down in the ‘Mechanick Exercises,’ with the slightness of the changes which the manual processes of that art have undergone during the last two centuries. Indeed, allowing for improvements in tools, and the greater variety of gauges, we might almost assert that the punch-cutter of Moxon’s day knew scarcely less than the punch-cutter of our day, with the accumulated experience of two hundred years, could teach him.... ”

“ In 1870-1 he was sent by the board to South America in connection with Seamen's Hospitals; in 1894-6 he acted as a member of the committee on the Mercantile Marine Fund. Monkhouse' s literary career began betimes. He wrote much verse while at school, and he was an early contributor to 'Temple Bar,' the 'Argosy,' the 'Englishwoman's' and other magazines. It was not until 1865 that Moxon put forth his first volume, 'A Dream of Idleness, and other Poems.' The volume was of promise, and some of its pieces, e.g. ”

“ Take a pound of flour well dried, beat one egg till it be very thin, then melt almost three quarters of a pound of butter without salt, and let it be cold enough to mix with an egg, then put it into the flour and make your paste, roll it very thin, when you are setting them into the oven wet them over with a little fair water, and grate a little sugar ”

“ Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of butter, half a pint of cream, melt the butter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it. ”

“ Take a pound of sugar and eight eggs, beat them well an hour, then put them into a pound of flour, beat them together, blanch a quarter of a pound of almonds, and beat them with rose-water to keep 'em from oiling, mix all together, butter your tins, and bake them half an hour.
Half an hour is rather too long for them to stand in the oven. ”

“ Take a pint of cream and boil it, three spoonfuls of London flour, mix'd with a little milk, put in three eggs, and beat them very well with the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boil it; then beat two eggs more very well, and when you take your pan off the fire stir them in, and pour them into a large pewter dish, about half an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown ”

“ When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc'd-meat-balls. Garnish your dish with pickles. ”

“ Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce ”

“ Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot. ”

“ Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of butter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side ”

“ Take apricocks when they are young and tender, coddle them a little, rub them with a coarse cloth to take off the skin, and throw them into water as you do them, and put them in the same water they were coddled in, cover them with vine leaves, a white paper, or something more at the top, the closer you keep them the sooner they are green ”

“ Dress all the meat out of the belly and claws of your lobster, put it into a stew-pan, with two or three spoonfuls of water, a spoonful or two of white wine vinegar, a little pepper, shred mace, and a lump of butter, shake it over the stove till it be very hot, but do not let it boil, if you do it will oil ”

“ Take a little alegar, (the quantity must be equal to the quantity of your cucumbers, and so must your seasoning) a little pepper, a little Jamaica and long pepper, two or three shalots, a little horse-radish scraped or sliced, and little salt and a bit of allum, boil them altogether, and scald your cucumbers two or three times with your pickle, so tie them up for use. ”

“ Take four or five small chickens, as you would have your dish in bigness; if they be small ones you may scald them, it will make them whiter; draw them, and take out the breast-bone before you scald them ”

“ When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, butter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls. ”