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small onions coarsely-chopped, 1 dessertspoonful of lemon-juice, salt, 4 ozs. of rice.

Method.—Cut the meat into slices about ½ an inch thick and 1 inch square. Melt the butter in a stewpan, fry the meat quickly and lightly, then take it out on to a plate, put in the onion, flour, and curry-powder, and fry gently for 10 minutes. Add the stock, curry-paste, apple sliced, and salt to taste, boil, replace the meat, cover closely, and cook gently for 1½ hours. Boil the rice, drain and dry thoroughly. When the meat is done, remove it to a hot dish, season the sauce to taste, add the lemon-juice, and strain over the meat. The rice should be served separately.

Time.—About 2 hours. Average Cost, 2s. to 2s. 6d. Sufficient for 5 or 6 persons.

828.—BEEF FRITTERS. (Fr.Beignets de Bœuf.)

Ingredients.—¼ of a lb. of cold roast beef, 6 ozs. of flour, 2 tablespoonfuls of oiled butter, ¼ of a pint of tepid water, the whites of 2 eggs, ½ a teaspoonful of powdered mixed herbs, the rind of ½ a lemon, a good pinch of nutmeg, salt and pepper, frying-fat.

Method.—Chop the meat finely. Mix the flour, tepid water and melted butter into a smooth batter, add to it the meat, herbs, lemon rind, nutmeg, salt and pepper to taste, and lastly the stiffly-whipped whites of eggs. Have ready a deep pan of hot fat, drop in the mixture in tablespoonfuls, and fry until golden-brown. Drain well, dish in a pyramidal form on a folded napkin or dish-paper, and garnish with fried parsley. The mixture may be varied by the addition of a teaspoonful of powdered sage, and a tablespoonful of parboiled and finely-chopped onion, instead of lemon-rind and nutmeg.

Time.—To prepare and cook, about 1 hour. Average Cost, 6d., exclusive of the meat. Sufficient for 4 or 5 persons.

829.—BEEF OLIVES. (Fr.Olives de Bœuf.)

Ingredients.—1½ lb. of rump steak, veal forcemeat (see Forcemeats), ¾ of a pint of either Espagnole or brown sauce.

Method.—Remove all fat from the meat, cut it into very thin slices, about 4 inches long and 2 inches wide, and flatten them with a wet cutlet-bat or rolling pin. Prepare the forcemeat as directed, spread a little on each slice of meat, roll up tightly, and tie securely with twine. Have the brown sauce ready in a stewpan, bring it to boiling point, put in the olives, and simmer gently for about 1 hour. Remove the strings, arrange the olives in 2 rows on a bed of mashed potato, and strain the sauce over.