Page:Mrs Beeton's Book of Household Management.djvu/799

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Ingredients.—1 guinea fowl, bacon, fried breadcrumbs, bread sauce, Espagnole sauce, No. 244 (see Sauces), watercress, salad-oil, salt and pepper.

Method.—Truss the bird, cover the breast with slices of fat larding bacon, and roast it in front of a clear fire or in a moderately hot oven for about 1 hour. When ¾ cooked remove the bacon, that the breast may brown. Wash, drain, and dry the watercress, and season it with salt, pepper, and a little salad-oil. Serve on a hot dish, garnish with watercress, and hand the fried breadcrumbs, bread sauce, and Espagnole sauce separately.

Time.—About 1 hour. Average Cost, from 4s. each. Sufficient for 4 or 5 persons.

Ingredients.—12 larks, 1 lb. of rump steak, ¼ of a lb. of bacon, ½ a pint of good stock. For the farce of stuffing: 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped suet, 1 tablespoonful of finely-chopped ham or parboiled chickens' livers, 1 dessertspoonful of chopped mushrooms (preferably fresh ones), 1 dessertspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-grated lemon-rind, ¼ of a teaspoonful of powdered mixed herbs, 1 egg, a good pinch of nutmeg, ½ a teaspoonful of salt, ¼ of a teaspoonful of pepper, puff paste, the yolk of 1 egg.

Method.—Bone the larks and stuff them with the farce, cut the beef into small thin slices, and the bacon into strips. Put a layer of beef at the bottom of a pie-dish, arrange the larks on the top, intersperse the remainder of the meat and the strips of bacon, season well with pepper and salt, ¾ fill with stock, and cover with the paste. Brush over with yolk of egg, bake in a quick oven until the paste has risen and become set, then cook more slowly for about 1 hour. Before serving, add the remaining stock, pouring it carefully through the hole in the centre of the pie. Serve either hot or cold, but a little gelatine must be added to the stock if the pie is intended to be eaten cold, in order that the gravy may form a jelly.

Time.—To bake the pie, about 1¼ or 1½ hours. Average Cost, 3s. 6d. to 4s 6d. Sufficient for 6 or 8 persons. Seasonable from November to February.