Page:Mrs Beeton's Book of Household Management.djvu/503

Rh butter, 1 oz. of flour, 2 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of tomato sauce, 1 tablespoonful of lemon-juice, 1 tablespoonful of finely-chopped onion, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 2 blades of mace, 6 allspice, 6 peppercorns, and a thin strip of lemon-rind (all these should be tied in a piece of muslin), a few rashers of bacon, 1 pint of shelled peas, 1 or 2 ozs. of dripping, salt and pepper.

Method.—Wipe the meat with a clean damp cloth, and cut it into pieces convenient for serving. Melt the dripping in a stewpan, and fry the meat until lightly browned; fry the onion for 2 or 3 minutes, then drain off all the fat. Have ready as much boiling stock or water as will just cover the meat, put it into the stewpan, with the herbs, cloves, mace, allspice, peppercorns, and lemon-rind, add a liberal seasoning of salt, cover closely, and simmer gently for nearly 2 hours. Meanwhile roll the bacon and run a skewer through it, prepare the forcemeat as directed but make it less moist than when intended for stuffing, shape it into balls the size of a walnut, and either fry or bake them until crisp and brown in a little hot butter or fat; the bacon may be cooked at the same time. When the meat has stewed for 2 hours put in the peas, cook until nearly tender, then add the butter and flour (kneaded smoothly together) in very small portions. Continue the cooking until the peas are ready, then take out the herbs, etc., put in the ketchup, tomato sauce, lemon-juice, season to taste, and serve garnished with the forcemeat balls and rolls of bacon.

Time.—About 3 hours. Average Cost, 10d. per lb. Sufficient for 6 or 7 persons.

Ingredients.—Breast of veal, 2 onions, 2 small carrots, 1 very small turnip, 12 peppercorns, salt, parsley or piquante sauce (see Sauces).

Method.—Put the veal into a saucepan with as much cold water as will cover it, bring to the boil, skim well, add the vegetables cut into dice, and peppercorns, salt to taste, cover closely, and simmer gently for 2½ or 3 hours. To serve, pour a little sauce over the veal, and send the remainder to table in a tureen.

Time.—From 2½ to 3 hours. Average Cost, 9d. to 10d. per lb. Sufficient, allow 4 lb. for 8 or 9 persons.

Ingredients.—A breast of veal, veal forcemeat (see Forcemeats), rolls of fried bacon, forcemeat balls, lemon.

Method.—Remove the bones and tendons (boil the former down for gravy (see recipes for cooking tendons). Flatten the meat with the