Page:Mrs Beeton's Book of Household Management.djvu/218

174 sprinkle in the sago and cook gently for 20 minutes, or until the sago is transparent. Add the milk, a good pinch of sugar, salt and pepper to taste, and continue to simmer a few minutes longer. Beat the yolks of the eggs and the cream together, add these to the soup, and stir until it thickens, but it must not be allowed to boil or the eggs will curdle. Remove the bay-leaf, and serve.

Time.—40 minutes. Average Cost, 10d. to 1s. without the stock. Seasonable at any time. Sufficient for 8 persons.

Ingredients.—2 lb. of shin of beef, 3 quarts of water, 2 ozs. of butter or dripping, 1 oz. of flour, 1 onion sliced, 1 carrot sliced, ¼ of a turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt.

Method.—Heat the butter in a saucepan, put in the prepared onion, carrot and turnip, and fry them brown. Add the water, the meat cut into small pieces, the bouquet-garni, peppercorns, and a little salt, and simmer gently for 3 or 4 hours. Strain, skim well, re-heat, and stir in the flour previously mixed with a little cold water. Boil gently for 5 or 6 minutes, then serve garnished with a little cooked vegetable, macaroni, or other farinaceous substance.

Time.—From 3½ to 4½ hours. Average Cost, 1s. 3d. to 1s. 5d. Sufficient for 8 persons. Seasonable at any time.

Ingredients.—2½ quarts of boiling water, 4 ozs. of butter, 2 onions cut into dice, 1 head of celery cut into dice, 2 lettuces shredded, 2 handfuls of spinach, 2 or 3 sprigs of parsley, 2 or 3 teaspoonfuls of vinegar, the yolks of 2 eggs, salt and pepper.