Page:Mrs Beeton's Book of Household Management.djvu/1532

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Ingredients.—The breast or wings of 1 raw chicken, butter, salt and pepper.

Method.—Remove the bones with a sharp knife, keeping the fillets as intact as possible. Season them lightly with salt and pepper, wrap them separately in well-buttered white paper, and grill over or in front of a clear fire. Turn 2 or 3 times during the process, which should occupy from 10 to 12 minutes. Serve plainly or with a little Maître d'Hôtel butter, or any sauce liked or allowed.

Time.—12 minutes. Average Cost, uncertain.

Ingredients.—1 lamb or mutton chop, 1 very small finely-chopped onion, ¼ of a pint of mutton broth or water, 1 tablespoonful of rice, salt and pepper.

Method.—Trim off all the fat, place the chop in a stewpan, add the broth or water, onion and a little salt. Cover closely, and cook gently for ½ an hour, then add the rice and continue the slow cooking for 1 hour longer. Serve with the rice and gravy.

Time.—1½ hours. Average Cost, 6d.

Ingredients.—1 new-laid egg.

Method.—Place the egg in boiling water, put on the lid, and let the stewpan stand for 7 or 8 minutes where the water will keep hot without simmering. An egg cooked in this manner is more easily digested than when boiled in the ordinary way.

Time.—7 or 8 minutes. Average Cost, 2d.

Ingredients.—1 cutlet, 1 oz. of butter, salt and pepper.

Method.—Trim the cutlet, brush it over on both sides with liquid butter, and grill it over or in front of a clear fire from 7 to 8 minutes, turning it 2 or 3 times during the process. The cutlet should be brushed over with butter each time it is turned; and if much butter is liked it may be served with a small pat, which may be varied by mixing with it a little chopped parsley, a few grains of cayenne, and a few drops of lemon-juice.

Time.—7 or 8 minutes. Average Cost, 6d.

Ingredients.—1 lamb or mutton cutlet, butter, pepper.

Method.—Trim off all the fat, place the cutlet in a well-buttered soup