Page:Mrs Beeton's Book of Household Management.djvu/696

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Ingredients.—¾ of a lb. of lean tender mutton, 8 or 9 Spanish olives, 2 tablespoonfuls of Espagnole Sauce, No. 244, 1 tablespoonful of cream, 1 tablespoonful of sherry or Madeira, ½ an oz. of butter, 2 eggs, 2 or 3 tablespoonfuls of tomato sauce, No. 281, nutmeg, salt and pepper. ¼ of a pint of demi-glace sauce, No. 242.

Method.—Pass the meat 2 or 3 times through a mincing machine, pound it in a mortar until quite smooth, then add the eggs one at a time, and the butter, Espagnole sauce, cream and wine. Season to taste with salt and pepper, add a pinch of nutmeg, pound until smooth, and pass through a wire sieve. Butter 8 or 9 small dariol moulds, fill them with this preparation, leaving a small hollow in the centre of each, in which place a teaspoonful of tomato sauce and an olive filled with a little of the meat farce. Cover with farce, place the moulds in a sauté-pan containing boiling water to half their depth, bring to the boil on the stove, then cover with a greased paper, and finish cooking in a moderately hot oven. Serve with the demi-glace sauce poured over them.

Time.—To cook, about 20 minutes. Average Cost, 2s. 9d. to 3s. Sufficient for 6 or 7 persons. Seasonable at any time.

Ingredients.—Sheep's tongues, stock. To 2 or 3 tongues allow ½ a pint of brown sauce, No. 233, ½ an oz. of butter, 1 tablespoonful of chopped mushroom, 1 shallot finely-chopped.

Method.—Soak the tongues in salted water for 2 or 3 hours, and afterwards simmer them in stock for about 2 hours, or until tender. Skin them, cut them in halves, and trim away all the root of the tongue. Heat the butter, fry the shallot lightly, add the mushroom, toss over the fire for 2 or 3 minutes, then put in the sauce and bring to the boil. Have ready some well-oiled sheets of foolscap paper, lay half a tongue in each, adding a little of the prepared sauce. Fold neatly, place the cases on a baking-sheet, cover with 3 or 4 folds of greased paper, bake gently for 15 minutes, then serve in the cases.

Time.—To simmer, about 2 hours. To bake, 15 minutes. Average Cost, 4d. each. Allow one case for each person.