Page:Mrs Beeton's Book of Household Management.djvu/260

216 cold, work in the remainder of the butter, pass through a fine sieve, and add a little pepper and salt and spinach-greening, if necessary.

Time.—30 minutes. Average Cost, 8d.

Ingredients.—1 pint of cold water, ½ a lb. of lean beef, 1 small onion, salt and pepper.

Method.—Cut the beef into small pieces, put it with the onion and the water into a stewpan, or earthenware stewjar, and cook slowly for 3 or 4 hours. Strain, season, and use as required.

Time.—3 to 4 hours. Average Cost, 6d. Quantity, about ¾ pint.

Ingredients.—1 quart of water, 1 lb. of neck or shin of beef, 1 oz. of butter, 1 oz. of sweet dripping, ½ oz. of flour, 1 medium-sized onion, 1 small slice of lean bacon, or a few trimmings of lean ham or bacon, salt and pepper, 1 clove, if liked.

Method.—Cut the meat and bacon into small pieces, slice the onion. Melt the dripping in a stewpan, put in the meat, bacon, and onion, and fry till brown. Add the water, salt and pepper, and clove, cook slowly for 3 or 4 hours, and strain. Melt the butter in a stewpan, stir in the flour, and cook for 5 minutes. Add the gravy, stir until it boils, skim, simmer for 10 minutes, and use as required.

Time.—3½ to 4½ hours. Average Cost, about 10d. Quantity, 1 pint.

Ingredients.—1 pint of water, 1 oz. of beef dripping, 1 oz. of butter, ½ an oz. of flour, the liver of the rabbit, 1 medium-sized onion, ½ a carrot, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.