Page:Mrs Beeton's Book of Household Management.djvu/1534

1368 Method.—Cut the raw chicken into small dice, fry lightly in the butter, then sprinkle in the flour and cook for 3 or 4 minutes without browning. Add the stock, stir until boiling, then put in the mace, lemon-rind, and a pinch of salt, cover closely, and cook gently from 1 to 1¼ hours. Beat the yolk of egg and cream together, add them to the contents of the stewpan, and stir by the side of the fire for 2 or 3 minutes to cook the egg, but do not let it boil or it will curdle. Remove the mace and lemon-rind, season to taste, and serve garnished with sippets of dry toast.

Time.—1½ hours. Average Cost, 2s.

Ingredients.—4 ozs. of cooked chicken or game, 1 oz. of butter, a small dessertspoonful of flour, 1 yolk of egg, 1½ gills of stock or milk, 1 tablespoonful of cream, 1 bay-leaf, or a fine strip of lemon-rind, nutmeg, salt and pepper.

Method.—Remove all skin and bone, cut the chicken or game into very small dice, and simmer the bones, trimmings and bay-leaf in a little water for at least 1 hour. Strain; if necessary add milk to make up the 1½ gills, or, if more convenient, use milk entirely. Melt the butter in a stewpan, stir in the flour, add the stock, and boil for 10 minutes. Add the prepared chicken; when thoroughly hot stir in the cream and yolk of egg previously beaten together, and season to taste with salt, pepper and nutmeg. Stir by the side of the fire for 2 or 3 minutes to cook the egg, then serve.

Time.—10 minutes, after the stock is made. Average Cost, 10d. to 1s.

Ingredients.—6 oz. of lean mutton, ½ an oz. of butter, 1 teaspoonful of flour, ¼ of a teaspoonful of finely-chopped onion, ¼ of a pint of stock or water, salt and pepper, toasted bread.

Method.—Select tender juicy meat, trim off all the fat, and cut the lean into tiny dice. Melt the butter in a stewpan, fry the onion lightly, add the meat and cook gently for a few minutes, browning it slightly. Stir in the flour, add the stock and a little salt and pepper, and simmer very gently until tender (about ½ an hour). Serve garnished with triangles of thin toasted bread.

Time.—40 minutes. Average Cost, 6d.

Ingredients.—½ a lb. of fillet of veal, 2 ozs. of flour, 1 oz. of butter, 1 egg, 1 gill of stock, salt and pepper, nutmeg.

Method.—Melt the butter in a stewpan, stir in the flour, add the stock, and boil until the panada leaves the sides of the stewpan clean,