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the backbone. Put the roes into boiling water, cook gently for 10 or 15 minutes, then chop them coarsely. Mix with them the breadcrumbs, butter, anchovy essence, and shallot, season rather highly with salt and pepper, and stuff the herrings with the preparation. Close them in their natural form, brush them over with warm butter, and bake them for about 20 minutes in a moderate oven. Place a pat of mustard butter on the top of each herring, and serve.

Time.—40 minutes. Average Cost, 6d. or 7d. Sufficient for 3 or 4 persons. Seasonable from July to February.

2915.—TINNED MEAT. (See Chapter XXVIII.)


Ingredients.—½ a pint of tomato purée, ½ a pint of well-cooked rice, ½ a pint of breadcrumbs, 1 tablespoonful of finely-chopped onion, 1 teaspoonful of powdered mixed herbs, salt and pepper, sausage skins.

Method.—When using fresh tomatoes, squeeze out the greater part of the juice, add it to the water in which the rice is cooked, and pass the tomato pulp through a fine sieve. Mix the rice, breadcrumbs, tomato purée, onion, herbs, and a good seasoning of salt and pepper, well together, press the mixture lightly into the skins, and fry in hot fat or butter until well-browned.

Time.—40 minutes. Average Cost, 1s. to 1s. 6d. Sufficient for 1½ lbs. Seasonable at any time.

2917.—TRUFFLES, ITALIAN STYLE. (Fr.Truffes à l'Italienne.)

Ingredients.—Fresh truffles, salad oil, lemon juice, finely-chopped parsley, finely-chopped shallot, pepper and salt.

Method.—Scrub, wash, peel and slice the truffles, and place them in a well-buttered gratin dish. Sprinkle them lightly with parsley, shallot, salt and pepper, moisten them with salad oil, and cover closely. Bake gently from 25 to 30 minutes, then sprinkle lightly with lemon juice, and serve in the dish.

Time.—About 1 hour. Average Cost, uncertain, usually from 10s. to 12s. per lb. Allow ½ a lb. for 5 or 6 persons. Seasonable all the year.

2918.—WAFFLES. (Fr.Gauffres.)

Ingredients.—½ a lb. of flour, 1½ ozs. of butter melted, 1½ ozs. of castor sugar, 2 yolks of eggs, 1 white of egg, ½ a pint of cream, ¼ of a pint of milk.