Page:Mrs Beeton's Book of Household Management.djvu/1530

1364 until the sauce becomes thick and smooth, then season carefully and stir in the cream. Arrange the calf's foot neatly on a hot dish, pour the sauce over, sprinkle with parsley, and serve.

Time.—3½ hours. Average Cost, 1s. 4d. to 1s. 7d.

Ingredients.—4 ozs. of raw chicken, 1½ ozs. of butter, 1 white of egg, 1 tablespoonful of breadcrumbs, ½ a gill of cream, ½ a gill of milk, salt and pepper.

Method.—Scrape the meat or pass it through a mincing machine, and pound in a mortar until smooth. Warm the milk, butter and breadcrumbs together, and add them gradually to the chicken-meat, pounding well meanwhile. Pass the mixture through a fine sieve, season to taste, add the cream slightly beaten, and lastly the stiffly-whisked white of egg. Turn into a well-buttered mould or basin, and steam gently from 30 to 40 minutes. If allowed, serve with a good white sauce. If preferred, veal may be used instead of chicken.

Time.—1½ hours. Average Cost, 1s. 6d.

Ingredients.—3 ozs. of raw chicken, 2 yolks of eggs, 1 white of egg, 1 gill of stock or milk, pepper and salt.

Method.—Shred the raw chicken finely or pass it through a mincing machine, then pound it in a mortar until smooth, adding the stock or milk gradually, and press it through a fine sieve. Beat yolks and white of egg well together, stir it into the chicken purée, and add pepper and salt to taste. Pour into well-greased china ramakin cases, cover with buttered paper, and steam very gently until firm. If allowed, serve with good white sauce.

Time.—40 minutes. Average Cost, 1s. 10d. to 2s.

Ingredients.—¼ of a lb. of raw chicken, ½ a gill of cream, pepper and salt.

Method.—Pass the chicken meat twice through a mincing machine, then weigh it and place it in a well-buttered jar. Cover closely with buttered paper, stand the jar in a saucepan, surround it to half its depth with boiling water, and cook very gently for 1 hour. When ready, pound in a mortar until smooth, adding the liquor gradually, rub through a fine sieve, and stir in the cream previously whipped. Season to taste, and serve either hot or cold on strips of thin crisp toast.

Time.—1½ hours. Average Cost, 1s. 6d. to 2s.