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salt and pepper, and cook the whole in the oven for about an hour. Strain the liquor or stock, and return it to the braising pan with the brown sauce. Boil up and skim, now place in the partridges, the portions of cabbage and a few pieces of sausage, cover the pan, let it cook gently for another 10 minutes, and serve.

Time.—About 2 hours. Average Cost, 7s. to 8s. 6d. Sufficient for 4 persons. Seasonable, September to February.

3654.—CURRIED RABBIT. (Fr.Lapin á l'Indienne.)

Ingredients.—1 rabbit, seasoned flour (flour mixed with salt and pepper to taste), 2 ozs. of butter or dripping, 1 finely-chopped onion, 1 tablespoonful of mild curry powder (Madras or Laxami), i clove of crushed garlic, ½ a teaspoonful of ground cinnamon, ½ a teaspoonful of ground ginger, a little ground mace, 1½ pints of brown stock, 6 button mushrooms, plain boiled rice.

Method.—Cut the skinned rabbit into neat joints, dip each piece into the seasoned flour. Fry the rabbit in a large casserole, containing the butter or dripping. When nicely browned, remove the rabbit, add a finely-chopped onion to the fat in the pan, fry this with the mild curry powder and add also the clove of crushed garlic. Fry for a few moments more, then put in the pieces of rabbit, the ground cinnamon, ground ginger, and a little ground mace. Moisten with the brown stock, and boil, stirring occasionally. Skim well, add the mushrooms, peeled, and let the whole simmer gently, with the lid on the casserole, for 1½ hours or less. Have ready some plain boiled rice to be handed round as the curry is served.

Time.—From 1½ to 2 hours. Average Cost, about 2s. Sufficient for 3 or 4 persons. Seasonable, from September to February.

3655.—EGG COQUILLES WITH SPINACH. (Fr.Oeufs aux Epinards en Coquilles.)

Ingredients.—½ a lb. of prepared and seasoned spinach, 1 breakfast-cupful of cream, 6 fresh eggs, pepper and salt.

Method.—Have 6 very small coquille or marmite pots, or china souffle cases, butter them, and put i tablespoonful of the spinach in each. Upon this put about 1 dessertspoonful of cream. Break 1 egg in each, season with salt and pepper, and bake carefully in a moderately-heated oven for 8 minutes. Dish up, and serve quickly.

Time.—To cook, about 8 minutes. Average Cost, 1s. 9d. to 2s. 6d. Sufficient for 6 persons. Seasonable at any time.


Ingredients.—1 lbs. of neck or loin of mutton, 1 lb. of potatoes, 1 good-sized onion, 1 oz. of dripping, ½ pint of good stock, chopped parsley, dried savoury herbs, salt and pepper.