Page:Mrs Beeton's Book of Household Management.djvu/515

Rh Method.—Prepare the spinach purée (see Vegetables), mince the veal and ham very finely, cut the mushrooms and truffles into fine short strips, add the lemon-rind, nutmeg, season to taste, mix well together, and bind with the egg. Cut the caul into pieces about 4 inch longs and 2½ inches wide, shape the mixture into small oval forms, 2 inches long, and nearly 1¼ inches wide, fold them in the caul, and bake in a moderate oven for 7 or 8 minutes. Put the spinach purée into a stew pan, add a tablespoonful of good gravy or cream, dredge in a little flour, season with salt and pepper, and when thoroughly hot, put a tablespoonful into each paper case. Brush the crépinettes over with glaze, place them in the cases, and serve. The crépinettes may also be egged, breadcrumbed, fried, and served on a bed of spinach (see Boudinettes of Veal, p. 435).

Time.—20 to 25 minutes, after the spinach is cooked. Average Cost, 1s., exclusive of the meat. Sufficient for 6 or 7 crépinettes.

Ingredients.—1 lb. of cold veal, 1 oz. of butter or dripping, ½ an oz. of flour, ¼ of a pint of stock, the rind of ½ a lemon grated, 1 teaspoonful of finely-chopped parsley, a good pinch of nutmeg, 1 egg, breadcrumbs, frying-fat, salt and pepper.

Method.—Chop the meat finely, and boil the bones and trimmings, for the stock. Melt the fat or butter in a stewpan, add the flour pour in the stock, and stir until it boils (this sauce is intended to bind the mixture, when more convenient an egg may be used instead), boil the sauce 2 or 3 minutes, then add the meat, parsley, lemon-rind, nutmeg, salt and pepper to taste, and stir well over the fire. Turn on to a plate, when cool form into cork shaped pieces, brush over with beaten egg, coat well with breadcrumbs, and fry until nicely browned in hot fat.

Time.—From 1½ to 2 hours. Average Cost, 4d. exclusive of the meat. Sufficient for 4 or 5 persons.