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their roasts, although they succeed in nearly everything else, owing to their disregard of the rule which should govern roasting. A French chef declared that anybody can learn how to cook, but that one must be born a "roaster." Beef or mutton are not sufficiently roasted until they have acquired throughout the whole mass a temperature of 158° F., but poultry is well cooked when the inner parts have attained a temperature of 130° to 140° F.

886.—FRICASSEÉ OF TRIPE. (Fr.Fricasseé de Tripe.)

Ingredients.—1½ lb. of dressed tripe, 2 Spanish onions cut into dice, ½ a teaspoonful of finely-chopped parsley, 1 oz. of butter, 1 oz. of flour, salt and pepper, milk.

Method.—Wash and dry the tripe, cut it into pieces about 2½ inches square, place them in a stewpan, and cover with equal parts of milk and water. Add a little salt and pepper, and when boiling, put in the onions and parsley, and simmer gently. Knead the butter and flour smoothly together, and add it, in small pieces, to the contents of the stewpan when they have cooked 1 hour. Stir until the flour becomes smoothly mixed with the milk, continue cooking for about ¾ of an hour longer, then season to taste, and serve.

Time.—About 2 hours. Average Cost, 1s. 5d. Sufficient for 3 or 4 persons. Seasonable at any time.

887.—HOT POT.

Ingredients.—2 lb. of lean beef, 2 or 3 lb. of potatoes, ½ lb. of onions, salt and pepper.

Method.—Remove the fat from the meat, and cut it into 8 or 10 pieces, cut the onions into very thin slices, and divide each potato across into 3 or 4 pieces. Put a layer of potato at the bottom of an earthenware dish, then a layer of meat, add a few slices of onion, and season well with salt and pepper. Continue until all the material is used, potato forming the top layer. Fill the dish 3 parts full with cold water, adding more later if the hot pot appears at all dry. Cover with a greased paper, and bake slowly for 2 hours. Serve in the dish in which it is cooked.

Time.—2 hours to bake. Average Cost, 1s. 10d. Sufficient for 7 or 8 persons.

888.—HUNTER'S BEEF. (Fr.Bœuf à la Chasseur.)

Ingredients.—For a round of beef weighing about 24 lb., allow 3 ozs. of saltpetre, 3 ozs. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, ½ an oz. of allspice, 1 lb. of salt, ½ a lb. of bay-salt.

Method.—Let the beef hang for 2 or 3 days, and remove the bone. Pound the spices, salt, etc., in the above proportions, and let them be reduced to the finest powder. Put the beef into an earthenware pan, rub all the ingredients well into it, and turn and rub it everyday for