Page:Mrs Beeton's Book of Household Management.djvu/636

560 and put them into a large stewpan with the butter, place the meat on the top, cover, and cook gently for about 20 minutes, then add the herbs, peppercorns, and stock to nearly cover the vegetables. Place a buttered paper over the meat, put on the lid, and braise for 2 hours. Heat 1½ ozs. of butter in a stewpan, add to it the onion finely-chopped, and fry for about 15 minutes without browning. Wash and blanch the rice, drain well, then add it, together with the stock, to the onions, season to taste, cover with a buttered paper and the lid, and simmer gently until the rice is tender and dry. Place the meat in a hot dish, pour the demi-glace or curry-sauce over, arrange the rice in the form of a border, and serve.

Time.—2½ hours, to cook the meat. Average Cost, 8d. to 10d. per lb. Sufficient for 3 or 4 persons.

Ingredients.—A breast of lamb, mirepoix as in preceding recipe, ⅓ of a pint of brown or demi-glace sauce, veal forcemeat (see Forcemeats), French beans, 1 oz. of butter, salt and pepper, glaze.

Method.—Proceed as directed in the preceding recipe, substituting veal forcemeat for the sausage-meat. Cook the beans in salted water, and drain them well. Melt the butter in a stewpan, put in the beans, season with salt and pepper, toss over the fire for a few minutes and serve them arranged in small groups round the dish. Before serving, brush the meat over with glaze, and send the sauce to table in a sauce-boat.

Time.—2½ hours, to cook the meat. Average Cost, 8d. to 10d. per lb. Sufficient for 3 or 4 persons.

Ingredients.—2 lb. of loin, neck or breast of lamb, 1 onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns. For the sauce: ½ a pint of stock, 1½ ozs. of butter, 1 oz. of flour, 2 yolks of eggs, 2 tablespoonfuls of cream, salt and pepper.