Page:Mrs Beeton's Book of Household Management.djvu/1518

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Ingredients.—½ a pint of good beef tea, 1 tablespoonful of well-cooked oatmeal, salt and pepper, toasted bread.

Method.—The oatmeal when cooked should have the consistency of thick porridge. Heat the beef tea, stir in the prepared oatmeal, season to taste, and serve with thin strips of toasted bread.

Time.—10 minutes. Average Cost, 6d.

Ingredients.—1 pint of beef tea, ⅛ of a pint of cream, ¼ of a pint of water, 1 oz. of sago, the yolk of 1 egg.

Method.—Blanch the sago carefully, and simmer it gently in the water until well cooked. Add the beef tea and cream, heat to 140° F., then pour in the well-beaten yolk of egg, and stir by the side of the fire until it is sufficiently cooked, keeping the preparation at the above-mentioned low temperature, to avoid coagulating the albumen in the beef tea.

Time.—½ an hour. Average Cost, 1s. 2d.

Ingredients.—1 lb. of gravy beef, 1 quart of cold water, ½ an oz. of fine sago, 1 yolk of egg, 2 tablespoonfuls of cream or milk, ½ a teaspoonful of salt.

Method.—Trim off all skin and fat, and cut the meat into small pieces. Put them into a stewpan with the water and salt, cover closely, and cook gently for 3 hours, skimming occasionally. Strain into a basin; when cold remove every particle of fat, then replace in the stewpan and re-heat. When boiling sprinkle in the sago and cook until clear, stirring meanwhile. Beat the yolk of egg and cream together, strain into the soup, stir and cook by the side of the fire for 2 minutes longer, but take care the preparation does not boil or the egg may curdle. Season to taste, and serve with thin strips of well-toasted bread.

Time.—Altogether 5 or 6 hours. Average Cost, 10d.

Ingredients.—1 lb. of lean juicy beef, salt and pepper.

Method.—Trim off all fat and skin, and place the beef in a jar without any water. Cover with a close-fitting lid, over which tie 2 or 3 folds of greased paper. Place the jar in a saucepan of boiling water, and cook slowly for at least 3 hours. Strain, press all the liquid from the meat, and season to taste. This preparation, being highly concentrated, should be served in small quantities.

Time.—3 hours. Average Cost, 1s.