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Page:Mrs Beeton's Book of Household Management.djvu/1493

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Method.—Scrape and wash the salsify, cut them into small even-sized pieces, throw them into boiling water, and add a little butter, lemon-juice, and salt. Boil gently until tender, and then drain well. Heat up in a little well-seasoned good white sauce. Have the pastry cases ready, fill them with the preparation, re-heat, and serve.

Time.—To cook the salsify, from 25 to 30 minutes. Average Cost, from 1½d. to 2d. each. Allow 1 to each person.


Ingredients.—Salsify, milk, butter, flour, lemon-juice, butter, bread-crumbs, salt and pepper.

Method.—Scrape the salsify, cut the roots into 1-inch lengths, cover them with lemon-juice, or white vinegar, and water, and let them remain for 1 hour. Drain well, barely cover with boiling salted water, cook gently until tender, then strain and preserve the liquor. Take equal parts of liquor and milk; to 1 pint allow 2 ozs. of butter and 1½ ozs. of flour. Heat the butter, add the flour, stir and cook for a few minutes without browning, and put in the mixed liquor and milk. Stir until boiling, season to taste, and add a little lemon- juice. Place the salsify in coquilles, cover with sauce, sprinkle thickly with breadcrumbs, and add 2 or 3 small pieces of butter. Bake until the surface is nicely browned, then serve.

Time.—To cook the salsify, from 25 to 30 minutes. Average Cost, 2d. to 3d. each. Allow 1 to each person.


Ingredients.—1 lb. of mushrooms, 2 ozs. of butter, cream, or a little milk thickened with cornflour, paste No. 1666, or 1668.

Method.—Wash, peel the mushrooms, and cut them into dice. Heat the butter, fry in it the prepared mushrooms for 10 minutes, then stir in sufficient cream or thickened milk to thoroughly moisten the whole, and season to taste and let cool. Have ready some patty-pans lined with paste, fill them with the mixture, cover with paste, and bake in a fairly hot oven for about ½ an hour.

Time.—About 1 hour. Average Cost, 1s. 2d. to 1s. 4d., exclusive of the paste. Allow 1 or 2 for each person.

3108.—MUSHROOM PUDDING. (Fr.Pouding aux Champignons.)

Ingredients.—¾ of a lb. of flour, 6 ozs. of butter, 1 teaspoonful of baking-powder, cold water, 1 quart of button or cup mushrooms, washed and peeled, pepper and salt.

Method.—Make a crust with the flour, baking-powder, and 5 ozs. of the butter. Line with it a greased pudding-basin, put in the mush-