Page:Mrs Beeton's Book of Household Management.djvu/239

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Ingredients.—1 quart of white second stock, or water, ½ a pint of milk, 1 lb. of potatoes, 1 onion, 1 strip of celery, 1 oz. of butter, 1 tablespoonful of fine sago, or crushed tapioca, salt and pepper.

Method.—Slice the potatoes, onion, and celery. Make the butter hot in a stewpan, add the vegetables, fry and cook until the butter is absorbed, stirring frequently to prevent them browning. Add the stock, and simmer until the vegetables are tender (about 1 hour). Rub through a fine sieve; return to the saucepan, add the milk and bring to the boil. Sprinkle in the sago, cook until transparent, add seasoning to taste, and serve.

Time.—About 1½ hours. Average Cost, 9d. to 1s. Seasonable at any time. Sufficient for 4 or 5 persons.

Ingredients.—2 pints of white second stock or water, 1 pint of milk, 50 heads of asparagus, 1 Spanish onion, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), 1½ ozs. of butter, 1 dessertspoonful of cornflour or flour, the yolks of 2 eggs, 2 tablespoonfuls of cream, pepper and salt.