Page:Mrs Beeton's Book of Household Management.djvu/523

Rh Method.—Divide the meat into pieces convenient for serving, cut the vegetables into small dice, which put aside, and preserve the trimmings. Heat the butter or fat in a stewpan, fry the meat lightly on both sides, then remove to a plate. Sprinkle in the flour, fry slowly until well-browned, then add the stock or water, and stir until boiling. Season to taste, add the vegetable trimmings, put in the meat, and cover closely. Simmer very gently for 2 hours, then remove to a hot dish, strain the sauce over, and garnish with the dice of vegetables, previously boiled separately until tender. Time.—2½ hours. Average Cost, 1s. 10d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—A knuckle of veal, 5 or 6 lb. in weight, a piece of ham or bacon to boil, or a few slices to roll and fry, 3 tablespoonfuls of rice, 1 onion, 1 small carrot, ½ a small turnip, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, parsley sauce (see Sauces).

Method.—Separate the shank bone, put it with the meat into a saucepan containing sufficient boiling water to cover, bring to the boil, skim well, add the vegetables (cut into dice), the herbs and salt to taste. The ham or bacon should be boiled separately. The veal must be gently simmered for about 3 hours; at the end of 2 hours the rice should be well washed and added to the contents of the saucepan. Remove the meat from the broth, and keep it hot. Take out the bones and bouquet-garni, season the broth to taste, and serve separately. Pour a little parsley sauce over the meat, and serve the remainder in a tureen. Send the ham or bacon to table on a separate dish.

Time.—About 3 hours. Average Cost, 5s. 6d. to 6s. Sufficient, for 6 or 7 persons.

Ingredients.—6 ozs. lean uncooked veal, 2 ozs. of uncooked ham or tongue, 1 oz. of butter, 2 tablespoonfuls of white sauce, 2 tablespoonfuls of cream, 2 eggs, salt and pepper. For the panada: ¼ of a pint of water, 2 ozs. of flour, ½ an oz. of butter. For the mushroom purée: ½ a lb. of fresh mushrooms, 1 oz. of butter, 1 tablespoonful of breadcrumbs, 1 tablespoonful of cream, salt and pepper, white sauce.

Method.—Melt the ½ oz. of butter in a ¼ of a pint of hot water, and, when boiling, stir in the 2 ozs. of flour, and cook over the fire until the