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Page:Mrs Beeton's Book of Household Management.djvu/1535

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1369
RECIPES FOR INVALID COOKERY

stirring vigorously meanwhile. Turn the panada on to a plate to cool, and meanwhile shred the meat and pass it 2 or 3 times through a mincing machine. Pound the meat, panada and egg in a mortar until smooth, season to taste, and pass it through a wire sieve. Shape the quenelles in spoons (see Recipe No. 757), or fill small, well-buttered quenelle moulds with the mixture. Poach until firm, about 20 minutes, and serve with good white sauce.

Time.—About 1 hour. Average Cost, 10d.

3224.—RABBIT, STEWED.

Ingredients.—1 young rabbit, 1 oz. of butter, 1 oz. of flour, 1 pint of water, ½ a pint of milk, 1 small onion, 2 or 3 sprigs of parsley, 2 cloves, salt and pepper.

Method.—Wash, wipe and joint the rabbit, put it into the stewpan with water (cold), onion sliced, parsley, cloves, and a little salt and pepper, boil up, skim, and stew gently until tender. Melt the butter in a stewpan, stir in the flour, add the milk and ½ a pint of the liquor in which the rabbit was cooked, and boil for 3 minutes. Season to taste and pour over the rabbit, which should be piled high in the centre of a hot dish.

Time.—1 hour. Average Cost, 1s. 6d.

3225.—RAW BEEF BALLS.

Ingredients.—3 or 4 ozs. of raw juicy steak, a little cream or strong beef tea, butter.

Method.—Scrape the meat into tiny fragments with a sharp knife, and press it through a wire sieve. Mix with it about ½ a teaspoonful of cream or strong beef tea, then form into balls the size of a very small Spanish nut. Rub the bottom of a sautépan or stewpan slightly with butter, make the pan hot, put in the balls, and move them about for a few seconds with a spoon until the colour is slightly changed, but leaving the inside absolutely raw. Serve with beef tea or soup.

Time.—½ an hour. Average Cost, steak, 1s. 2d. to 1s. 4d. per lb.

3226.—RAW BEEF SANDWICHES.

Ingredients.—2 or 3 ozs. of raw juicy steak, thin slices of bread and butter, salt and pepper.

Method.—Scrape the meat finely, rub it through a wire sieve, and season lightly with salt and pepper. Spread it on thin bread and butter, and place another piece on the top. Cut into dainty squares and serve. If preferred, the pepper and salt may be omitted, and the preparation, when spread on the bread, plentifully dredged with castor sugar. This entirely masks the flavour of the meat.

Time.—10 minutes. Average Cost, steak, 1s. 2d. to 1s. 4d. per lb.