Page:Mrs Beeton's Book of Household Management.djvu/1380

1234 ½ an oz. of butter, 1 egg, 1 finely-chopped shallot or small onion, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, nutmeg, ⅓ of a pint of good gravy or brown sauce (see Gravies and Sauces).

Method.—Butter 6 dariol moulds, and coat them thickly with red panurette or browned breadcrumbs, chop the meat finely. Melt the butter in a stewpan, fry the shallot or onion until well browned, add the stock and let it boil, then put in the meat, potato, white breadcrumbs, parsley, herbs, egg, a good pinch of nutmeg, and a liberal seasoning of salt and pepper. Stir the ingredients over the fire until thoroughly hot, then put the preparation into the moulds and bake from 15 to 20 minutes in a moderate oven, or, if more convenient, they may be steamed. Serve hot, with the gravy poured round or sent to table in a separate vessel.

Time.—From 35 to 40 minutes. Average Cost, 8d. to 10d. Sufficient for 6 persons. Seasonable at any time.

Ingredients.—Cooked game of any kind, oiled butter, brown breadcrumbs, watercress, lemon-juice, cayenne, salt, paprika pepper.

Method.—Remove all the skin and bone, cut the flesh into neat slices, and season rather highly with lemon-juice, cayenne, salt, and paprika pepper. Now coat them well with oiled butter, cover lightly with browned breadcrumbs, and place them in a quick oven until they become thoroughly hot. Arrange them in a circle on a lace-edged dish-paper, fill the centre with watercress seasoned with salt and lemon-juice, and serve as hot as possible.

Time.—20 minutes. Average Cost, 9d. to 1s. Seasonable from September to February.

Ingredients.—For the devilled butter: 1½ ozs. of butter, 1 teaspoonful of chutney, ½ a teaspoonful of anchovy essence or paste, ½ a teaspoonful of lemon-juice, a good pinch of cayenne. The remains of a cold roast or boiled chicken, butter or frying-fat, fried parsley.

Method.—Knead the ingredients for devilled butter together on a plate, and rub them through a fine sieve. Cut the chicken into neat joints, remove all skin, and as much bone as possible, fry them in hot butter or fat until well browned, then sprinkle with salt. Spread each piece thickly with the prepared butter, garnish with crisply fried parsley, and serve.

Time.—15 to 20 minutes. Average Cost, 4d., exclusive of the chicken. Seasonable at any time.