Page:Mrs Beeton's Book of Household Management.djvu/1710

1530 Method.—Clean and blanch the cocks' combs, rub off the outer skin, let them lie in cold water for 3 or 4 hours, then cut each one into 3 or 4 pieces. Wash and dry the livers, cut them into quarters, and toss them with the mushrooms and cocks' combs in a little hot butter for a few minutes. Add the Béchamel sauce, season to taste, and let the stewpan remain closely covered on the stove while the cutlets are being cooked. Heat the remaining butter in a sauté-pan or frying-pan, fry the cutlets lightly on both sides, then arrange them in a close circle on a hot dish with or without a potato border, as may be preferred. Serve the ragoût in the centre, and strain the sauce round.

Time.—From 3½ to 4½ hours. Average Cost, 5s. to 6s. Sufficient for 7 or 8 persons. Seasonable from January to October.

Ingredients.—A leg of mutton of 7 or 8 lbs., lardoons of fat bacon and of ham, a few anchovies, parsley, blanched tarragon, 2 cloves of garlic, thyme, chopped onions, 2 or 3 bay-leaves, coarse pepper, salt, ½ a pint, of olive-oil, 2 tablespoonfuls of vinegar.

Method.—Take a leg of mutton that has hung sufficiently long to make it quite tender, cut off the shank bone, lift the skin partly without injuring it, and lard the leg with the lardoons of bacon and ham, some strips of anchovies, and bits of parsley and blanched tarragon, and, if not objected to, a few strips of garlic. Place in an earthenware pan some thyme, parsley, chopped onions, 2 or 3 bay-leaves, coarse pepper and a little salt, pour over it ½ a pint of olive-oil and the vinegar. Allow the leg of mutton to lie in this marinade 2 or 3 hours, turning it frequently. Then take it out, spread over it the herbs, etc., of the marinade, covering them over with the skin. Wrap up in buttered paper, and roast in front of a brisk fire. Remove the paper, and serve.

Time.—5 to 6 hours. Average Cost, 7s. 6d. to 8s. 6d. Sufficient for 10 or 11 persons. Seasonable at any time.

Ingredients.—12 medium-sized apples, ½ a lb. of apple marmalade, ½ a lb. of apricot marmalade, ¼ of a lb. of castor sugar, 1 teaspoonful of grated cinnamon, the juice of 2 lemons, 1 wineglassful of brandy.

Method.—Peel, core and slice the apples, sprinkle over them the sugar and cinnamon, pour over the brandy and lemon-juice, and let them soak for 4 hours. When ready, mix the apple and apricot marmalade together, and pile in the centre of a fireproof dish. Drain the slices of apple, arrange them in a pyramidal form round and above the mound