Page:Mrs Beeton's Book of Household Management.djvu/807

Rh Time.—About 1 hour. Average Cost, 3s. to 3s. 9d. Sufficient for 4 persons. Seasonable at any time.

See "Faggots."

Ingredients.—A boiled fowl, No. 1220, white sauce, No. 222222. [sic]

Method.—Divide the hot cooked fowl into neat joints, place them on a hot dish, cover completely with sauce, then serve.

See "Italian Cookery."

Ingredients.—The remains of a cold turkey, ¾ of a pint of stock, 1½ ozs. of butter, 1 oz. of flour, 1 yolk of egg, 2 tablespoonfuls of cream, 1 small onion, 1 small blade of mace, nutmeg, salt and pepper.

Method.—Cut the turkey into neat slices, and set these aside until wanted. Put the bones, trimmings, onion, mace and a little salt and pepper into a stewpan, cover with cold water, simmer gently for at least 1 hour, and strain. Heat the butter in a stewpan, add the flour, cook for a few minutes without browning, put in the stock, and stir