Page:Mrs Beeton's Book of Household Management.djvu/1762

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Ingredients.—1 lb. of beefsteak, ¾ of a lb. of tomatoes (preserved ones will serve), ½ an oz. of butter or fat, 2 ozs. of rice, 1 large onion sliced, 1 pint of boiling water, salt and pepper.

Method.—Fry the onion in the butter or fat until lightly browned. Cut the steak into pieces convenient for serving, fry them slightly and add the boiling water, a small teaspoonful of salt, and a little pepper. Cover closely, and cook as gently as possible from 2½ to 3 hours. Wash and drain the rice, and add it to the preparation, about 1 hour before serving. Raw tomatoes should be halved and added ½ an hour before serving, but preserved ones require rather less cooking. The stewpan should be shaken occasionally, or its contents stirred to prevent burning. Time.—From 2½ to 3 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—Stale bread, 1½ ozs. of sugar, 2 large or 3 small eggs, 1 pint of milk, vanilla essence, salt.

Method.—Remove the crust from a thick slice of bread, which should weigh about 4 ozs. when trimmed. Beat the eggs, add the sugar and a pinch of salt, and vanilla essence to taste. Boil the milk, pour it over the eggs, etc., and stir until the sugar is dissolved. Place the bread, cut into thin slices, in a well-buttered pie-dish, pour the preparation over it, cover, let it remain for at least 1 hour, then bake in a moderately hot oven until it is set and the surface nicely browned. The pudding may be served either hot or cold, and may be easily turned out if this method of serving is desired.

Time.—About ½ an hour Average Cost, 6d. Sufficient for 3 or 4 persons. Seasonable at any time.