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Page:Mrs Beeton's Book of Household Management.djvu/522

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grenadines on one side with strips of bacon 1¼ inches long, and about ⅛ of an inch wide. Melt 1 oz. of butter in a stewpan, put in the bouquet-garni, peppercorns, clove, and the vegetables sliced, lay the grenadines on the top of them, cover closely, and fry gently for 10 minutes. Then add as much stock as will nearly cover the vegetables, and the remainder by degrees, to replace that which boils away. Cover the grenadines with a buttered paper, cover closely, and braise for 1 hour. When tender, remove the grenadines from the stewpan, put them in a hot oven for a few minutes, to brown and crisp the bacon, and brush over with meat glaze. Have ready the brown roux, or thickening, made by frying the remaining oz. of butter and the flour together until brown, strain the liquor from the stewpan on to it, boil and stir until smooth, simmer a few minutes, then season to taste, and use. Dish the grenadines in a circle on a border of mashed potato, fill the centre with peas, asparagus points, or any suitable vegetable, pour the sauce round, and serve.

Time.—About 1½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 7 or 8 persons.

738.—GRENADINES OF VEAL. (Fr.Grenadins de Veau à la Marchand de vin.)

Ingredients.—1½ lb. of fillet of veal, a few strips of larding bacon, 3 or 4 slices of lean bacon, 2 ozs. of butter, 1 teaspoonful of finely-chopped parsley, 2 finely-chopped shallots, ½ a gill of tomato sauce, ½ a gill of brown sauce, ½ a glass of claret, salt and pepper.

Method.—Prepare and lard the grenadines as directed in the previous recipe. Melt the butter in a small stewpan, fry the shallots in butter without browning them, pour off the butter into a sauté-or frying-pan, add the claret to the shallots, and boil until well reduced. Add the tomato and brown sauces, parsley, season with salt and pepper, and boil rapidly until considerably reduced. Re-heat the butter in the sauté-pan, and fry the grenadines until lightly browned on both sides, then pour off the butter, add the reduced sauce, cover the sauté-pan with a lid, and cook gently for about 15 minutes. Take up the grenadines, arrange them in a circle on a border of mashed potato, fill the centre with strips of lean bacon, previously fried in the butter, strain the sauce over the grenadines, and serve.

Time.—About 1½ hours. Average Cost, 3s. to 3s. 3d. Sufficient for 6 or 7 persons.

739.—HARICOT OF VEAL. (Fr.Haricot de Veau.)

Ingredients.—2 lb. of neck of veal, 1½ ozs. of butter or dripping, 1½ ozs. of flour, 1½ pints of white stock or water, 1 onion, 1 carrot, 1 turnip, salt and pepper.