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butter until they acquire a light-brown colour, then dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained, put them with the onions and gravy, mix all well together, and serve very hot.

Time.—Altogether, about 2¼ hours. Average Cost, 4d. per quart. Seasonable at any time.

1517.—HERB PANCAKES. (Fr.Crêpes aux Fines Herbes.)

Ingredients.—Any green herbs, such as parsley, chives, thyme, spinach, etc., 2 ozs. of butter, minced ham or bacon, stock, fried pancakes.

Method.—Chop the herbs finely, then put them into a stewpan with the butter, and stew till tender. Keep them moist, mix in ham or bacon, put a thin layer of mince over each pancake, and roll them up. Put the pancakes closely side by side in a stewpan, add just enough stock to keep them from burning, cover closely, and steam for 30 minutes.

Time.—1 hour. Average Cost, 8d.–9d. Seasonable at any time.

1518.—HORSERADISH. (Fr.Raifort.)

Method.—This root, scraped, is served with hot roast beef, and is also used for garnishing cold roast beef and many kinds of boiled fish. Let the horseradish remain in cold water for 1 hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and use the remainder for garnishing the joint; it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat.

Average Cost.—2d. per stick. Seasonable from October to June.

The Horseradish (Fr. raifort).—This vegetable possesses highly stimulant and exciting stomachic properties. It is valuable as a condiment in promoting the appetite and exciting the organs of digestion. Sulphur is present to the extent of 30 per cent. in the horseradish, and causes the black colour which metal vessels sometimes assume when horseradish is distilled. It is a most powerful antiscorbutic, and forms the basis of various medicinal preparations in the form of wines, tinctures, and syrups.


See French Beans, Recipe No. 1451.


Ingredients.—1 large kohl-rabi, or 2 small ones, 2 ozs. of butter, ½ oz. of flour, ½ a pint of milk, nutmeg, salt and pepper.

Method.—Pick out the most tender leaves, which put aside to be afterwards boiled, drained, and tossed in ½ an oz. of butter. Peel and quarter the root, cover it with boiling salted water, boil gently until tender, and drain well. Heat the remaining 1½ ozs. of butter, add the