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Page:Mrs Beeton's Book of Household Management.djvu/899

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RECIPES FOR TINNED FOODS

Method.—Cut the meat into 6 or 8 slices. Make a smooth batter of the flour, egg, salt and milk, and let it stand for half an hour. In a Yorkshire pudding tin melt sufficient dripping to form a layer on the bottom, pour in about ¼ of the batter and bake until slightly set. Season the pieces of meat well with pepper, and also a little salt if necessary, place them in the tin, pour in the remainder of the batter, and bake in a hot oven for 25 or 30 minutes, or until the batter is sufficiently browned.

Time.—40 minutes. Average Cost, 10d. Sufficient for 5 persons.

1429.—TONGUE, CURRIED.

Ingredients.—1 tin of sheep's tongues, or the remains of an ox tongue, ⅓ of a pint of curry sauce (see Sauces), well boiled rice, lemon-juice.

Method.—Remove the tongues carefully from the tin, strip off the skin, and slice rather thinly. Make the sauce as directed, put in the sliced tongue, and when thoroughly impregnated with the flavour of the sauce, serve either surrounded or accompanied by the rice.

Time.—About ½ an hour. Average Cost, 1s. 3d. Sufficient for 4 persons.

Sweets.

1430.—APPLE WATER.

Ingredients.—6 tinned apples, 1 oz. of castor sugar, 1 quart of boiling water.

Method.—Place the apples in a jug, with a teacupful of the juice and the sugar, add the boiling water, and cover closely. Serve cold.

Time.—1 hour, if cooled on ice. Average Cost, 6d. Sufficient for 1 quart.

1431.—APPLE COMPOTE.

Ingredients.—1 lb. of Normandy pippins, 1 oz. of almonds, blanched and halved, 8 ozs. of castor sugar, 1 pint of water.

Method.—Soak the apples for at least 12 hours in the water, then turn into a stewpan, add the sugar, and simmer gently until tender. Drain, replace the syrup in the stewpan, and boil rapidly until considerably reduced. Arrange the apples in a glass dish, pour the syrup over, garnish with the prepared almonds, and when cold, serve.

Time.—3 or 4 hours. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons.

1432.—DAMSON CHARLOTTE.

Ingredients.—1 bottle of damsons, stale bread, ¾ of a pint of boiled