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Page:Mrs Beeton's Book of Household Management.djvu/666

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1005.—FRENCH HASH. (Fr.Mirliton de Mouton.)

Ingredients.—½ a lb. of Patna rice, 3 ozs. of preserved cherries, 4 ozs. of prunes, 2 lb. of cold shoulder or leg of mutton, paprika pepper and salt, ¾ of a pint of Espagnole sauce, No. 244.

Mode.—Boil the rice in a large saucepan with plenty of seasoned water until tender, when drain and dry well. Cut the meat into neat pieces, and put it into the sauce, which must be first made hot. Allow it to simmer very gently for an hour, then add the prunes, previously stewed and stoned, also the cherries and rice. Season carefully with paprika pepper and salt.

Time.—1½ hours. Average Cost, about 2s. Sufficient for 5 or 6 persons.

1006.—FRIED KIDNEY. (Fr.Rôgnons Frits.)

Ingredients.—Sheep's kidneys, butter, salt and pepper.

Method.—Cut the kidneys open lengthwise, but without quite dividing them, and remove the skins. Run a skewer through them to keep them flat, place the kidneys, cut side down, in a frying-pan containing a little hot butter, and fry quickly on both sides. Season with salt and pepper, pour a little hot gravy round them and serve as hot as possible.

Time.—5 or 6 minutes. Average Cost, 3d. each. Sufficient, 1 for each person. Seasonable at any time.

1007.—GRILLED MUTTON WITH TOMATO SAUCE. (Fr.Tranches de Mouton Grillées, Sauce Tomate.)

Ingredients.—Two slices of mutton, about an inch in thickness, cut from the middle of the leg, ⅓ of a pint of tomato sauce. For the marinade: 2 tablespoonfuls of salad-oil or oiled butter, 1 dessertspoonful of vinegar, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, a pinch of powdered mixed herbs, 1 saltspoonful of salt, ½ a saltspoonful of pepper, potato garnish.

Method.—Put the slice of meat on to a dish, pour over it the marinade, and let it remain for 2 hours, turning and basting occasionally. When ready to cook, drain, dry well, brush over with salad-oil or warm butter, and grill over a clear fire for about 15 minutes. Have ready the tomato sauce and some crisply fried straws, ribbons, or chips of potato, place the meat on a hot dish, arrange the potatoes round the base, and serve the sauce in a sauce-boat. The dish may be varied by serving with it mushroom sauce and baked tomatoes, or baked or stewed mushrooms and brown sauce.

Time.—To grill the meat, about 15 minutes. Average Cost, 1s. per lb. Sufficient for 3 or 4 persons.