Page:Mrs Beeton's Book of Household Management.djvu/1350

1206 Method.—Wash and dry the livers, cut them in halves, and sprinkle them well with shallot, parsley, cayenne and pepper; these ingredients should be previously mixed together. Cut some very thin slices of bacon, just large enough to roll round the liver, wrap them round tightly, and fasten them in position by means of large pins. Bake in a moderate oven for 7 or 8 minutes, then remove the pins, dish on the toast, and serve as hot as possible.

Time.—Half an hour. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.

Ingredients.—A medium-sized boiled crab, breadcrumbs, 1 teaspoonful of mixed mustard, 1 teaspoonful of Worcester sauce, 1 tablespoonful of oiled butter, cayenne and salt to taste, cream or milk.

Method.—Remove the meat from the shell and claws, clean the shell, and put it aside. Chop the meat of the crab, add to it an equal quantity of breadcrumbs, the mustard, sauce, butter, and a very liberal seasoning of cayenne and salt. Mix well, if necessary moisten with a little milk or cream, then turn the whole into the prepared shell. Cover lightly with breadcrumbs, add a few small pieces of butter, and brown in a moderately hot oven.

Time.—About 30 minutes. Average Cost, 1s. 3d. to 1s. 4d. Sufficient for 2 persons. Seasonable, all the year.

Ingredients.—Picked shrimps, flour, cayenne, finely-chopped parsley, frying-fat.

Method.—Shake the shrimps in a little flour, fry them in a frying-basket in hot fat until crisp and nicely browned, and drain well. Sprinkle lightly with cayenne and parsley, and serve hot.

Time.—To fry the shrimps, from 3 to 4 minutes. Average Cost, 3s. per pint. Allow ½ a pint for 6 or 7 persons. Seasonable at any time.

Ingredients.—1 small beetroot, 2 anchovies, 2 hard-boiled eggs, 1 tablespoonful of finely-chopped capers, 1 very finely-chopped shallot, anchovy essence, lemon-juice, brown bread, butter, pepper, cayenne, salt.

Method.—Prepare thin slices of bread and butter, cut from them 8 or 9 rounds about 1¾ inches in diameter, and cover them with slices of beetroot of corresponding size and thickness. Cut the eggs across