Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1519

This page has been validated.
1353
RECIPES FOR INVALID COOKERY

3169.—BEEF JUICE.

Ingredients.—½ a lb. of lean juicy beef-steak, salt and pepper.

Method.—Remove all fat, and grill the steak quickly on both sides over a clear fire until slightly cooked. Cut it into strips, press out the juice with a lemon squeezer into a hot cup, season to taste, and serve.

Time.—To grill the steak, 8 to 10 minutes. Average Cost, 7d. or 8d.

3170.—BEEF TEA CUSTARD.

Ingredients.—¼ of a pint of good beef tea, the yolks of 2 eggs, the white of 1 egg, salt.

Method.—Beat the yolks and white thoroughly together, pour on to it the beef tea, and season to taste. Have ready a well-buttered cup, pour in the preparation, cover with a buttered paper, and stand the cup in a stewpan containing a little boiling water. Steam very gently for about 20 minutes, then turn out carefully. Serve either hot or cold, or cut into dice, and serve in broth or soup.

Time.—20 minutes. Average Cost, 5d. or 6d.

3171.—CALF'S FOOT BROTH.

Ingredients.—1 calf's foot, 3 pints of water, or equal parts of milk and water, lemon-rind, salt, sugar, yolks of eggs.

Method.—Stew the foot in the water, or milk and water, for 3 hours, then strain into a basin. When cold, remove the fat, re-heat the broth with 2 or 3 strips of lemon-rind, which must be removed as soon as the broth is sufficiently flavoured. Add salt and sugar to taste, and to each ½ pint allow 1 yolk of egg. Stir by the side of the fire until the broth thickens, but do not let it boil, or it may curdle. Free it from any particle of fat and serve.

Time.—6 or 7 hours. Average Cost, 10d. to 1s. Sufficient for 1½ pints of broth.

3172.—CHICKEN BROTH.

Ingredients.—1 chicken or a small fowl, 1 oz. of rice, 1 quart of water, 1 carrot, 1 onion sliced, 1 strip of celery sliced, 2 cloves, 1 small blade of mace, finely-chopped parsley.

Method.—Place the chicken in a stewpan with the water, vegetables and spices tied in muslin, simmer gently for 2 hours, then remove the chicken and strain the liquor. Cut the carrot into fancy shapes, and cut the breast into dice. Re-heat the broth, season to taste, add the rice previously boiled, the chicken dice, prepared carrot and parsley, and serve.

Time.—2¼ hours. Average Cost, 2s. 9d. to 3s.