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Page:Mrs Beeton's Book of Household Management.djvu/1718

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cook would do well to test a little of the mixture, by dropping it into boiling water before forming the whole of it into balls.

Time.—½an hour. Average Cost, 9d. to 1s. Sufficient for 6 or 8 persons.

3680.—BIERSUPPE. (Beer Soup.)

Ingredients.—2 pints German beer, 2 slices of bread, 1 oz. butter, 2 eggs, ginger, caraway seeds, and salt to taste.

Method.—Remove the crust of the bread, and divide the crumbly part into small pieces. Put them into a stewpan, add the beer, boil up, whisking meanwhile, and stir in the ginger. In the meantime the caraway seeds should have been fried gently in the butter; now drain them well and add them, with a seasoning of salt to the contents of the stewpan. Cook slowly for about 1 5 minutes, then pour over the yolks of eggs, which should be previously well beaten and placed in the soup tureen.

Time.—½ an hour. Average Cost, 10d. to 1s.

3681.—FLADCHEN MIT SPINAT. (Pancakes with Spinach). (Fr.Crépes aux épinards.)

Ingredients.—Spinach, 1 oz. of butter, 1 finely-chopped small onion, 1 tablespoonful of cream, 1 tablespoonful of flour, 1 pint of milk, 3 eggs, pancakes (see No. 3693).

Method.—Boil as much spinach as will, when finely-chopped or passed through a sieve, produce 1 pint of purée. Melt the butter in a stewpan, fry the onion lightly, put in the spinach and cream, sprinkle in the flour, season to taste, and stir over the fire for a few minutes. Have ready some thin pancakes, made as directed in No. 3693, spread each one with the spinach preparation, roll them up and place them in an earthenware baking-dish or large pie-dish. Beat the eggs well, stir in the milk, add salt and pepper to taste, and pour over the pancakes. Bake in a moderately hot oven until the custard is set, then serve.

Time.—1½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.

3682.—FLEISCHKUCHEN. (Meat Pancakes.) (Fr.Omelette Allemande.)

Ingredients.—½ a Ib. of finely-chopped cold meat, 1½ ozs. of butter. 2 finely-chopped shallots, ½ a gill of gravy or stock, 1 dessertspoonful of flour, salt and pepper, batter (see Pancakes No. 3693), lard.

Method.—Fry the shallots lightly in the hot butter, sprinkle in the flour, add the stock, and boil well. When the flour is sufficiently cooked, add the meat and seasoning to taste, and stir over the fire for a few minutes. Make the batter as directed in the recipe for pan-