Page:Mrs Beeton's Book of Household Management.djvu/282

238 Method.—Chop the mushrooms finely, put them in a stewpan with the liquor and the sherry, cover the pan, and boil well. Add the Espagnole, boil up again, then season and serve.

Time.—From 20 to 30 minutes. Average Cost, 8d.

Ingredients.—2 Spanish onions, ½ a pint of Espagnole sauce, ½ a gill of haricot beans, seasoning, 2 ozs. of butter.

Method.—Soak the haricot beans for 12 hours, then put them on to boil in salt and water, and when tender rub them through a hair sieve. Skin and chop the onions, fry them in the butter, then add the sauce, and boil slowly until the onions are tender. Pass the mixture through a hair sieve, add the haricot purée, warm thoroughly, season, and serve.

Time.—From 2 to 2½ hours. Average Cost, 10d.

Ingredients.—1 pint of brown stock, 2 ozs. of butter, 1½ ozs. of flour, 1 small carrot, 1 small onion, 6 fresh button mushrooms (when in season), 1 tomato, salt and pepper.

Method.—Slice the mushrooms, carrot, and onion, and fry them until brown in the butter. Sprinkle in the flour, stir and cook for a few minutes, then add the sliced tomato and stock, and stir until it boils. Simmer for 10 minutes, season to taste, strain or pass through a tammy-cloth, re-heat, and serve. Preserved mushrooms may be used, but they do not impart the same flavour to the sauce. A tablespoonful of GOOD mushroom ketchup is an improvement.

Time.—40 to 45 minutes. Average Cost, about 6d., exclusive of the stock.

Ingredients.—½ a pint of stock or water, 1 oz. of butter or sweet dripping, 1 oz. of flour, 1 small carrot, 1 small onion, salt and pepper.

Method.—Cut the carrot and onion into small pieces. Melt the butter in a saucepan, put in the flour and vegetables, and fry until brown,brown. [sic] An occasional stir is necessary to prevent the ingredients burning,