Page:Mrs Beeton's Book of Household Management.djvu/584

512 vermicelli, and fry in a deep pan of hot fat. Drain well, and serve garnished with crisply-fried parsley.

Time.—To fry, about 10 minutes. Average Cost, 5d. or 6d., in addition to the meat. Sufficient—Allow 2 or 3 to each person. Seasonable at any time.

Ingredients.—A double fillet steak, not less than 1½ inches in thickness, salad-oil or melted butter.

Method.—Beat the fillet a little, trim it, brush over with salad-oil or warmed butter, sprinkle on a little pepper, and let it remain 1 hour before cooking. Grill over a clear fire, and serve with maître d'hôtel butter and potato straws, or with gravy, demi-glace, tomato, or other suitable sauce.

Time.—To cook 12 minutes. Average Cost, 1s. 2d. to 1s. 4d. per lb.

Ingredients.—Pickled round of beef,. [sic]

Method.—The beef may be bought ready pickled, or pickled and, if liked, afterwards smoked according to directions given on pp. 503, 504. Put it into a stewpan with sufficient warm water to cover it (see "Notes on Boiling") boil up, and afterwards simmer very gently until done. If required for immediate use, allow it to remain in the water until cold, as this will improve the flavour and render the meat more juicy, but it will not keep fresh quite so long.

Time.—To cook, 8 or 10 lb., about 3½ hours. Average Cost, 10d. per lb.

Ingredients.—1 cow-heel, 1 oz. of butter, 1 oz. of flour, 1 dessertspoonful of finely-chopped parsley, salt and pepper.

Method.—Wash the heel, put it into a saucepan, cover with cold water, and cook gently for 2 or 3 hours. Fry the flour and butter together, but do not let them brown, strain on to them ¾ of a pint of the liquor in which the cow-heel is cooking, stir until boiling, simmer for a few minutes, then add the parsley, and salt and pepper to taste. When sufficiently cooked, remove the bones, arrange the pieces of meat on a hot dish, and pour the sauce over.

Time.—About 3 hours. Average Cost, 1s. 3d. Sufficient for 4 persons.

Ingredients.—1 cow-heel, 1 teaspoonful of finely-chopped parsley,