Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1742

This page has been proofread, but needs to be validated.

good pinch of nutmeg, salt and pepper to taste, and stir in the beans. Shake over the fire until thoroughly hot, then serve.

Time.—From 1 to 1¼ hours. Average Cost, 1s. to 1s. 2d. Sufficient for 5 or 6 persons. Seasonable, May to August.


Ingredients.—¾- of a lb. of cold beef, or mutton, ½ an onion, 3 or 4 tomatoes, ¼ of a lb. of macaroni, breadcrumbs, grated cheese, stock, salt, pepper, nutmeg.

Method.—Cut the beef or mutton into thin slices, peel the onion and slice it thinly, slice the tomatoes, and boil the macaroni in slightly salted water until tender. Cool and drain the macaroni, and cut it up into small pieces. Line a buttered baking dish with macaroni and arrange the meat, onion and tomato slices in layers on the baking dish. Season with salt, pepper and nutmeg, pour over a little stock, and cover the top with macaroni. Sprinkle over some breadcrumbs and grated cheese, and bake for about 20 minutes in a hot oven.

Time.—To bake, 20 minutes. Average Cost, 2s. Sufficient for 4 or 5 persons. Seasonable at any time.

3729.—LARKS IN ONIONS. (Fr.Mauviettes aux Oignons.)

Ingredients.—12 larks, 6 Spanish onions of equal size, a ½ lb. of veal forcemeat (see Forcemeats, No. 413), 2 or 3 fowls' livers, 3 or 4 slices of bacon, 1 pint of stock (about), ¼ of a teaspoonful of powdered mixed herbs, salt and pepper, brown sauce (see Sauces, No. 233), glaze.

Method.—Blanch the fowls' livers, chop them finely, add the herbs, season to taste with salt and pepper, and moisten with a little stock. Clean and bone the larks, and stuff them with the prepared forcemeat. Cover the bottom of a stewpan with slices of bacon, place the larks on them, just cover with stock, and cook gently for about 15 minutes. Meanwhile peel and blanch the onions, dry them thoroughly, and cut them in halves across. Remove the greater part of the inside, spread a good layer of the forcemeat, and place 1 lark in each case thus prepared. Cover with a buttered paper, and bake in a moderate oven for about ½ an hour, then glaze and serve with brown sauce.

Time.—About 1½ hours. Average Cost, 4s. 6d. to 5s. 6d. Sufficient for 10 or 12 persons. Seasonable at any time.

3730.—LEEKS "AL FORNO." (Fr.Poireaux.)

Ingredients.—From 12 to 18 leeks, 2 ozs. of butter, 1 dessertspoonful of grated cheese, 1 yolk of egg, ½ a pint of hot white sauce (see Sauces), salt and pepper.