Page:Mrs Beeton's Book of Household Management.djvu/564

494 it thickly with parsley, herbs, seasoning, in the above proportions, taking care that the former are finely minced. Roll the meat up in a cloth as tightly as possible, bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot, put it under a good weight, without undoing it, and let it remain until cold.

Time.—6 hours. Average Cost, 3s. 6d. to 4s. Seasonable at any time.

Ingredients.—4 ozs. of lean cooked beef, ½ a pint of gravy or stock, ½ an oz. of butter, ½ an oz. of flour, ½ a teaspoonful of finely-chopped parsley, a pinch of nutmeg, salt and pepper, about 4 ozs. of paste, 1 egg, vermicelli or breadcrumbs, frying-fat.

Method.—Chop the meat very finely. Heat the butter in a small stewpan, fry the onion slightly, stir in the flour, add the stock, and boil well. Now add the meat, parsley, and nutmeg, season to taste, and when well mixed turn on a plate to cool. Roll the paste out to the thickness of foolscap paper, cut it into rounds of 1¼ or 2 inches diameter, place a little of the meat mixture on one half, moisten the edges of the paste, fold the other half over, making the croquette half-moon or crescent shape, and press the edges of the paste together. Brush them over with beaten egg, roll them in crushed vermicelli or breadcrumbs, and fry in hot fat.

Time.—From 40 to 50 minutes. Average Cost, 7d., exclusive of the meat. Sufficient for 1 dish.

Ingredients.—1 lb. of lean beef, ½ a lb. of bacon, 6 ozs. of breadcrumbs, 2 eggs, ¼ of a pint of stock, salt and pepper.

Method.—Cut the beef and bacon into small pieces, add the breadcrumbs, a liberal seasoning of salt and pepper, and mix well together. Beat the eggs, add to them the stock, and stir into the dry ingredients. Shape the mixture into a short thick roll, tie it in a