Page:Mrs Beeton's Book of Household Management.djvu/1703

Rh Method.—Wash, peel, and slice the potatoes, peel and cut into slices the onion, par-fry both potatoes and onion separately. Trim the mutton, and cut into conveniently-sized pieces, lightly fry them in a pan containing the dripping. Line a hot-pot jar with alternate layers of potatoes, meat and onion. Season each layer with salt and pepper and a pinch of dried savoury herbs. Moisten with the stock, cover the jar and place it to cook in a fairly hot oven for about 1½ hours. The stew must cook slowly, and the fat must be carefully removed before the dish is sent to the table. When ready for serving, sprinkle a little chopped parsley on top.

Time.—To cook, about 1½ hours. Average Cost, 1s. 8d. Sufficient for 4 persons. Seasonable at any time.

Ingredients.—½ a lb. of fresh-cut mushrooms, 1 oz. of butter, 2 tablespoonfuls of rich brown sauce, 2 eggs, salt and pepper.

Method.—Wash and peel the mushrooms, chop them very finely, and fry in butter over the fire for a few minutes. Then add the brown sauce, stew the purée for 10 minutes, season with salt and pepper, and stir in the yolks of 2 eggs. Lastly, add the stiffly-whisked white of 1 egg, blend the whole well, and fill into buttered ramakin cases. Bake in a moderately heated oven for 15 minutes.

Time.—To bake, 5 minutes. Average Cost, 10d. to 1s. Sufficient for 6 or 8 persons. Seasonable, March to October.

Ingredients.—6 quails, 1 gill of milk, 2 ozs. of butter, 1 handful of breadcrumbs, salt, pepper, nutmeg, 2 yolks of eggs, parsley, shallot, 3 to 4 chicken livers, 6 slices of bacon, 1 gill of Madeira sauce, No. 255, 1 bay leaf.

Method.—Prepare the quails as for stuffing. Put the milk in an earthenware stewpan, add the butter, a small bay leaf, salt, pepper, and a little grated nutmeg, and boil. Stir in the breadcrumbs, and let simmer for 10 minutes. Remove the bay leaf, and stir in the egg yolks. Cut the chicken livers up small, sauté them in butter in which the finely chopped shallot has been blended, season with pepper and salt, and rub through a sieve. Mix the purée with the breadcrumbs, etc., and stuff the bird with this. Wrap each quail in a thin slice of bacon, place them in an earthenware pan (casserole) with the