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and boil gently for 15 minutes. Sprinkle in the tapioca and cook for about 10 minutes longer, or until the tapioca becomes transparent, then serve.

Time.—About ½ an hour. Average Cost, 6d. to 7d. Seasonable at any time. Sufficient for 8 persons.

Cabbage (Fr.: Chou).—This valued vegetable, so largely used for culinary purposes, is cultivated in almost every temperate region of the globe, and in its wild state grows on the rocky shores of our own island, and still more extensively on the shores of Southern Europe. There are numerous varieties or "sports" of the common cabbage, as the Savoy cabbage, kohl Rabi, the Portugal cabbage, cauliflower, broccoli, and seakale, which are grown for the table, and cooked in various ways. Red or purple cabbage is used for pickling. The cabbage is one of the least nutritious of vegetables, as it contains about 90 per cent. of water. Sauer-kraut, a popular dish in Germany, is prepared by packing white cabbages, cut into small pieces, into a cask with layers of salt, mixed with caraway and juniper berries. When fermented, it is eaten with meat.

61.—CALVES' TAIL SOUP. (Fr.Potage de Queue de Veau.)

Ingredients.—2 quarts of second stock, 2 calves' tails, 2 ozs. of butter, 1½ ozs. of flour, 1 onion sliced, 1 small carrot sliced, a bouquet-garni (parsley, thyme, bay-leaf), a small blade of mace, 2 cloves, 1 glass of sherry, salt and pepper.

Method.—Wash, blanch and dry the tails, and divide them into sections. Boil the stock, add the prepared tails and vegetables, season to taste, put in the mace and cloves, and cover closely. Simmer very gently from 1¼ to 1½ hours, or until the tails are sufficiently cooked. Meanwhile melt the butter in a stewpan, add the flour, and stir and cook slowly until it acquires a nut-brown colour. Strain the stock and add it to the flour, and stir over the fire until the whole is well blended. Add the pieces of tail, a few shreds of onion and carrot, the sherry, and more seasoning if required. Make thoroughly hot, then serve.

Time.—About 2 hours. Average Cost, 1s. 6d. to 2s., exclusive of the stock. Sufficient for 6 persons. Seasonable at any time.

Calf (Fr. veau).—The name given to the young of cattle. When under two months of age the flesh is called veal, and yields a large quantity of soluble extract, and is, therefore much used for broths and soups.

62.—COTTAGE SOUP. (Fr.Potage à la Paysanne.)

Ingredients.—2 lb. of lean neck of beef, ¼ of a lb. of streaky bacon, 1 onion, 1 carrot, ½ a turnip, 2 lb. of potatoes, 2 ozs. of dripping, 1 tablespoonful of rice, salt, pepper, and 2 quarts of water.

Method.—Cut the meat into thin slices, the bacon into dice or cubes, and the soup vegetables into thin slices. Melt the fat in a stewpan, fry the bacon, meat and onion until nicely browned, then add the sliced vegetables, the water, salt and pepper, cover closely and simmer for 1 hour. Meanwhile the potatoes should have been prepared, and if very large, cut in two. Add them to the soup, and when they have been cooking ½ an hour sprinkle in the rice. Cook gently for another ½