Page:Mrs Beeton's Book of Household Management.djvu/291

Rh Time.—10 minutes. Average Cost, 4d.

Ingredients.—1 Seville orange, ½ a pint Espagnole sauce, ½ a pint of good stock, 1 teaspoonful of lemon-juice, 1 glass of port wine, cayenne, salt.

Method.—Remove the rind from half the orange, and cut it in very thin shreds. Boil these in water for 5 minutes. Put the sauce and stock into a stewpan with the juice of ½ the orange, and reduce to half quantity. Strain, add all the other ingredients, boil, skim, add the shreds of orange rind, and serve.

Time.—25 to 30 minutes. Average Cost, 1s. 4d.

Ingredients.—½ a pint of brown sauce, 1 oz. of butter, ¼ of an oz. of meat glaze, 1 teaspoonful of lemon-juice, ½ a teaspoonful of finely-chopped parsley, 2 shallots, very finely chopped, salt and pepper.

Method.—Heat the sauce, add the meat glaze, lemon-juice, parsley and shallots, and simmer gently for 15 minutes. Season to taste, whisk in the butter bit by bit, then serve as an accompaniment to steaks or fillets of beef.

Time.—About ½ an hour. Average Cost, 8d.

Ingredients.—¾ of a pint of Espagnole sauce, ½ an oz. of butter, ½ a small carrot, ½ a small onion, 18 peppercorns, 1 bay-leaf, a sprig of thyme, 2 cloves, ½ an oz. of raw ham.

Method.—Mix the onion and carrot, cut the ham into small pieces; fry in the butter for 3 minutes, and add all the other ingredients. Skim, boil for 10 minutes, strain, and serve.

Time.—From 15 to 20 minutes. Average Cost, 1s. 2d.

Ingredients.—½ a pint of brown sauce, 2 tablespoonfuls of vinegar, 1 tablespoonful of capers cut in two, 1 tablespoonful of gherkin coarsely chopped, 1 small onion finely chopped, salt and pepper.

Method.—Put the onion and vinegar into a small saucepan, let them boil until considerably reduced, then add the brown sauce, capers, gherkin, salt and pepper if necessary, bring to the boil, simmer for 5 minutes, and serve.

Time.—About ½ an hour. Average Cost, 7d.