Page:Mrs Beeton's Book of Household Management.djvu/886

786 Method.—Divide the salmon into rather large flakes. Butter as many scallop shells as are required rather thickly with butter, and sprinkle them lightly with breadcrumbs. Nearly fill them with salmon, add 1 or 2 tablespoonfuls of sauce, and cover the surface with breadcrumbs. Sprinkle lightly with cheese, season with salt and pepper, then add 2 or 3 small pieces of butter. Bake in a moderate oven until nicely browned, and serve.

Time.—20 minutes. Average Cost, 1s. to 1s. 3d., when the whole tin is used. Allow 1 to each person.

Ingredients.—1 tin of sardines, short crust or rough puff paste, or puff paste trimmings, 1 egg.

Method.—Skin the sardines, take away the backbone, and replace the two halves. Roll out the paste as thinly as possible, cut it into strips about 4 in. by 2 in., and in each strip enclose a sardine, leaving the ends open. Brush over with beaten egg, bake in a quick oven, and serve hot.

Time.—To bake the pasties, about 15 minutes. Average Cost, 1s. to 1s. 4d. per tin. Allow 1 to each person, when served as a savoury.

Ingredients.—Sardines, butter, cayenne.

Method.—From each sardine remove the skin and backbone. Pound to a paste, adding butter as required, and season highly with cayenne. Pass through a hair sieve, press into small pots, and cover with clarified butter.

Time.—About 40 minutes. Average Cost, 1s. to 1s. 4d. per tin. Sufficient, 1 tin for 2 or 3 small pots.

Ingredients.—1 lb. of Australian beef, 2 ozs. of butter or dripping, 1 onion, ¼ of a pint of stock, 1 lemon, 1 teaspoonful of mushroom ketchup, salt and pepper.

Method.—Mince the beef finely, put the butter or dripping into a stewpan. Add the onion (chopped finely) and fry till it is nicely browned. Add the juice of the lemon, the stock, ketchup and seasoning, simmer for 5 minutes, then add the meat, simmer for 5 minutes longer, and serve on a hot dish with a border of mashed potatoes or rice.

Time.—20 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons.