No. 31.--Brighton Stew.
1/2 pound cooked haricot beans.
1/2 pint fresh green peas.
1 small cauliflower.
6 small onions.
1 pint haricot bean stock.
1 ounce butter.
1/2 ounce flour.
The juice of half a lemon.
Salt and pepper to taste.
Dissolve the butter in a stewpan, peel and halve the onions and fry them
for about ten minutes, but do not allow to brown, stir in the flour, add
the peas and stock, and simmer until the vegetables are tender, stirring
frequently, then add the beans, lemon juice, and seasonings. Boil the
cauliflower separately, break up the white part into neat pieces, add
them to the stew, and simmer altogether for a few minutes. Pour into an
entree dish and serve very hot.
Note.--Good tinned peas will answer the purpose when fresh ones are not
obtainable.
No. 32.--Carrot Stew.
3 carrots.
1 large onion.
1 ounce butter.
1 1/2 pints water.
6 ounces cooked rice.
1 teaspoon salt.
Slice the carrots and onion, and fry them in the butter for ten minutes,
but do not let them brown; add salt and water, and boil for one and a
half hours; then stir in the rice, simmer for another half hour,
stirring frequently, and serve.
No. 33.--Stewed Cucumber.
1 cucumber.
1 shalot.
1/2 ounce butter.
1/4 pint water.
A little pepper and salt.
Peel and slice the cucumber, place it in an enamelled stewpan with the
shalot finely minced, the butter, pepper, salt and water. Simmer very
gently for about half an hour, or until quite tender.
Note.--May be served plain, or with tomato sauce No. 181.
No. 34.--Stewed Cucumber and Beetroot.
1 small cucumber.
12 slices of beetroot.
1 shalot.
1 ounce butter.
1/4 pint water.
A little pepper and salt.
Slice the cucumber and beetroot, and fry them separately in half an
ounce of butter for about five minutes. Place them together in a stewpan
with the shalot finely minced, the pepper, salt and water, and stew
gently for half an hour.
No. 35.--Stewed Cucumber with Sauce Piquante.
2 cucumbers.
2 ounces butter.
Pepper to taste.
1 gill of water.
1/2 teaspoon salt.
1/2 pint sauce piquante.
Peel and slice the cucumbers, place them in a stewpan with the other
ingredients, and simmer for, half or three-quarters of an hour, leaving
the lid off the last few minutes in order that none of the liquor may
remain. Serve with piquante sauce No. 171 poured over, and sippets of
toast.
No. 36.--Braized Cucumber with Tomato Sauce.
1 cucumber.
1 shalot.
1/2 pound tomatoes.
1 gill of water.
2 ounces butter.
1/2 teaspoon salt.
1/4 teaspoon pepper.
3 teaspoons semolina.
Dissolve the butter in a small stewpan, peel and slice the cucumber in
slices about a quarter of an inch thick, remove the seeds with a pointed
knife, dry the slices in a clean cloth and braize them in the butter
until tender (about a quarter of an hour), adding a little salt and
pepper. When done (they must on no account be allowed to break), remove
them carefully with a fork one by one on to a suitable sized dish, and
place on one side. To make the sauce, cut up the tomatoes and shalot,
and place them with the seeds and any rough pieces of the cucumber in
the butter which has just cooked the cucumber, adding water and salt if
needed; simmer for half an hour, strain, and thicken with semolina, or
flour if preferred. Re-warm the cucumber by placing it in the oven, pour
the sauce over, and serve.
No. 37.--Stewed Mushrooms.
For Mushroom Patties, etc.
6 ounces mushrooms.
3/4 pint of milk.
Pepper and salt to taste.
1 ounce butter.
1/2 ounce flour.
Place the butter and flour in a small stewpan, and stir over a gentle
heat until thoroughly mixed, add the milk and seasonings, and stir until
it boils. Then place in the mushrooms, which have been cleaned and
prepared, and boil gently until perfectly tender, stirring all the time.
They are then ready for use.
No. 38.--Potato Stew.
6 or 8 small potatoes.
1 gill water.
1/2 pint milk.
1 small shalot.
1 ounce butter.
1/2 ounce flour.
1/2 teaspoon salt.
1/2 dozen peppercorns.
1 strip of lemon peel.
Dissolve half an ounce of butter in a stewpan, place in the potatoes
peeled, the shalot finely sliced, milk, water and seasonings (the
peppercorns and lemon peel tied in muslin), and stew until tender. When
done, lift the potatoes carefully out and place in a hot vegetable dish,
remove the seasoning, thicken the liquor with the half ounce each of
flour and butter, stirring until it boils; then pour over the potatoes,
and serve.
No. 39.--Baked Potato Stew.
Potatoes according to size.
1 1/2 pint good stock or sauce.
Peel sufficient potatoes to cover the bottom of a large and deep pie-dish
(a cook's comfort is the best shape for this purpose), pour over them the
sauce or stock, which must be highly seasoned and flavoured with herbs
and spices. Bake in a moderate oven for one or one and a half hours,
according to the size of the potatoes.
Note.--Light dumplings and boiled cabbage should accompany this dish.
No. 40.--Stewed Green Peas.
1 pint shelled peas.
1 lettuce.
1 gill of water.
1 onion sliced.
A sprig of mint.
1/2 ounce of butter.
Salt to taste.
Wash the lettuce and cut it up rather fine, place it with the other
ingredients in a stewpan, and simmer without the lid about half an hour,
or until the peas are quite tender.
No. 41.--Green Pea and Lettuce Stew.
1 1/2 pints shelled peas.
2 cabbage lettuces sliced.
1 small onion sliced.
1 tablespoon water.
1 ounce butter.
The yolks of 2 eggs.
1 tablespoon cream.
1/4 teaspoon salt.
1/2 teaspoon white sugar.
Stew the peas, lettuces and onion very gently with the butter and water
for half an hour (three-quarters of an hour if the peas are not very
young). Add the sugar and salt, then stir in the yolks of eggs and
cream; continue stirring for a minute until it all thickens (but on no
account allow it to boil, or the eggs will curdle), and serve with
sippets of toasted bread.
No. 42.--Green Pea and Potato Stew.
1 pint shelled green peas.
6 new potatoes.
2 onions.
A sprig of mint.
1 1/2 pints water.
1/2 teaspoon salt.
1/2 ounce butter rolled in flour.
Slice the potatoes and onions, and place them in a stewpan with the
peas, mint and water. Simmer gently for one hour, remove the mint, add
salt and butter, and stir for a few minutes over the fire.
No. 43.--Haricot Bean Stew.
1 pint soaked haricot beans.
4 potatoes.
2 large onions.
1/2 ounce butter
1 quart water.
1 teaspoon salt.
Prepare and slice the vegetables, place them with the butter, beans, and
water, in a stewpan, and simmer gently for two hours and a half; add
salt.
No. 44.--Haricot Bean Stew.
1 pint soaked haricot beans.
1 quart water.
1 teaspoon salt.
1/2 ounce butter.
1 good-sized onion.
1 tablespoon semolina.
1/2 pint stewed tomatoes.
Dissolve the butter in a stewpan, place in the beans, the onion cut up,
and the water, and boil for two hours; add salt. Simmer for half an hour
longer, then shake in the semolina, and continue stirring for about ten
minutes. Cooked semolina will do equally well, and need only be added
five minutes before serving (about a quarter of a pound will be
required). Lastly, add tomatoes, which should have been previously
stewed (see No. 155), and serve.
No. 45.--Haricot Bean Stew.
1/2 pint soaked haricot beans.
2 carrots.
2 turnips.
2 onions.
1/2 ounce butter.
1 pint water.
1/2 pint
1/2 teaspoon salt.
1 dozen peppercorns tied in muslin.
1 tablespoon soaked or crushed tapioca.
Boil the beans in the water with the butter, vegetables sliced, and the
peppercorns, for two hours; remove the peppercorns, add salt and
tapioca, and stir until it thickens.
No. 46.--Haricot Bean Ragout.
1 pint soaked haricots.
1 quart water.
2 carrots.
2 turnips.
2 onions.
1 teaspoon salt.
2 ounces butter.
1 tablespoon flour.
Boil the haricot beans until tender, adding salt a short time
previously. Strain and spread the beans on a dish that they may dry.
Slice the carrots and turnips very fine, and boil for half an hour in
the liquor; strain also. Slice the onions, and fry ten minutes in the
butter, but do not allow them to brown; add haricots and flour, and
simmer altogether another five minutes, stirring all the time. Chop the
vegetables very fine, add to the beans and onions, pour in the liquor,
stir until it boils and thickens, and serve.
No. 47.--Haricot Bean and Green Pea Stew.
1/2 pint soaked haricot beans.
1/2 pint shelled green peas.
1 1/2 pints of water.
1 onion.
1 ounce butter.
1/2 ounce flour.
1 1/2 teaspoons of salt.
A sprig of mint.
Boil the haricot beans in the usual way with one pint of the water, one
teaspoon of salt, and the onion sliced. When cooked, thicken with a
paste of the flour and butter. Boil the green peas with the remainder of
the water, salt, and mint. When tender, mix with the haricot beans, and
serve with sippets of toast.
No. 48.--Irish Stew.
1/2 pint soaked lentils.
6 potatoes.
2 large onions.
1/2 ounce butter.
1 pint water.
1 teaspoon salt.
1/4 teaspoon pepper.
Place the lentils and butter with the vegetables, which must be sliced,
in a saucepan with the water, and stew gently for one hour. Add
seasonings a quarter of an hour before serving.
No. 49.--Lentil Stew with Forcemeat Cutlets.
1 quart soaked lentils.
1 carrot.
1 turnip.
1 onion.
1 teaspoon Worcester sauce.
2 teaspoons salt.
1 ounce butter.
Forcemeat.
Simmer the lentils gently in three pints of water for one and a half
hours. Strain. Put a quarter of a pound of the lentils on one side to
cool. Rub the rest through the wire sieve with a wooden spoon until
nothing but the skins remain. In the meantime, boil the vegetables with
sufficient water to cover, until quite tender. When thoroughly cooked
pour into the lentil puree, add the sauce and salt, and re-warm. Prepare
forcemeat No. 77, adding the quarter of a pound of lentils chopped fine;
shape into little cutlets (about twelve), brown in a frying-pan with the
butter, place on a hot dish, pour the gravy over, and serve at once.
No. 50.--Rice Stew.
1/2 pound cooked rice.
1 pint water.
1 carrot.
1 turnip.
1/2 ounce each flour and butter.
1 potato.
1 onion.
1/2 teaspoon salt.
A little curry powder or Worcester sauce, if liked.
Slice the vegetables, place them in a saucepan with the salt and water,
and boil for one hour, or until tender. When done, stand the saucepan
on one side for a few minutes to get thoroughly off the boil. Mix the
flour and butter well together, add them to the stew; re-boil and stir
until it thickens; add rice, and boil for one or two minutes. If curry
powder is liked, it should be mixed with the flour and butter, but the
Worcester sauce may be added at the last moment.
No. 51.--Spanish Onion Stew.
3 Spanish onions.
1 carrot.
1 turnip.
1 1/2 pints water.
1 ounce butter.
1 teaspoon salt.
1/2 dozen peppercorns tied in muslin.
A few sticks of celery.
Slice the carrot and turnip and fry a few minutes in the butter, place
them in a saucepan together with the onions cut in quarters, the water,
salt, celery and peppercorns. Boil gently until quite tender, remove the
peppercorns, reduce the gravy, and serve with sippets of toast.
No. 52.--Tennis Stew.
1/2 pound mashed potato.
1/2 pound cold greens of any kind.
6 medium-sized carrots.
1/2 pint rich brown sauce.
1 egg.
A few bread crumbs.
Pepper and salt.
Mix well together the potatoes, greens (which must be finely chopped),
egg, and seasoning to taste, adding as many bread crumbs as are needful
to render the mixture firm enough to roll into balls. Fry the balls in a
little butter, or they may be rolled in egg and bread crumbs and dropped
into boiling oil. (The latter way is specially recommended when only
half the above quantity of vegetables is being used, and consequently
only half an egg is needed; the other half should then be reserved for
this purpose.) Arrange a circle of balls on a hot dish, have ready the
carrots boiled, slice them rather thickly and shape them into the form
of tennis bats; place them in the centre, and pour the sauce over them.
If curried sauce be used, rice may either be served separately, or a
border of it placed round the balls.
No. 53.--Tomato Ragout.
9 tomatoes.
1 large onion.
1 large turnip.
1 large carrot.
1 small stick of celery.
1 1/2 pints water.
1 teaspoon salt.
1/2 teaspoon pepper.
2 ounces butter.
1 ounce brown flour.
Slice the onion, turnip and carrot, and cut the two latter into very
neat or ornamental pieces, cut the celery very small, place altogether
in a stewpan with the water and salt, and simmer gently for two and
a half hours. Stew the tomatoes according to No. 155 in a separate
stewpan, using one ounce of butter. When the vegetables are quite
tender, the tomato juice, which has been previously strained, should
be added to them, and the whole thickened with the flour and remaining
ounce of butter thoroughly mixed to a paste. The stew must be allowed
to boil gently for a few minutes after it has been thickened, to cook
the flour.
Note.--A small teaspoonful of Worcester sauce may be used instead of the
pepper.
No. 54.--Rich Baked Vegetable Stew.
2 large young carrots.
4 fresh tomatoes.
3 or 4 new potatoes.
1 shalot.
A pinch of sweet herbs.
2 eggs.
Pepper and salt.
2 ounces butter.
2 ounces bread crumbs.
Melt the butter in a stewpan and fry in it the carrots and potatoes,
sliced very thin, for about ten minutes, or until they begin to brown.
Scald the tomatoes by pouring boiling water over them, remove the skins,
slice them, and place in the stewpan with a sprinkle each of salt,
pepper, sweet herbs, and the shalot, very finely minced. Stew altogether
gently for about half an hour (the juice from the tomatoes with the
butter makes sufficient liquor), and when thoroughly cooked, pour into a
shallow pie-dish. Break the eggs and separate yolks from whites, beat
the former and stir in the bread crumbs, with which have been mixed a
pinch of salt and pepper; then beat the whites to a stiff froth, mix in
with the yolks, stir well altogether and place over the stew in the form
of crust, and bake a quarter of an hour in a very brisk oven. Serve hot
or cold.
No. 55.--Vegetable Ragout.
2 carrots.
2 turnips.
2 onions.
2 potatoes.
2 tomatoes.
1 quart water.
1 teaspoon salt.
2 1/2 ounces butter.
1 ounce flour.
Prepare the vegetables, cutting the onions and turnips in quarters, and
slicing the potatoes and carrots, place them together with the water,
salt and half an ounce of butter in a saucepan, and boil for one hour.
Scald the tomatoes, remove the skins, quarter and add to the ragout;
simmer for a quarter of an hour longer, then carefully strain away the
vegetables and place them in a deep dish; return the liquor to the
saucepan, and thicken with the flour and butter made into a paste; stir
until the sauce boils and is free from lumps, then pour over the
vegetables, and serve hot. Sippets of toast may be added with advantage.
Note.--Should the sauce remain lumpy it should be poured over the
vegetables through a strainer.
No. 56.--Stewed Vegetable Marrow.
1 middling-sized vegetable marrow.
1 pint water.
1 ounce butter.
1/2 ounce flour.
1/2 teaspoon salt.
Peel and slice the marrow and remove the seeds; place these in a
saucepan with the water and salt, and simmer for a quarter of an hour.
Dissolve half an ounce of butter in a stewpan, put in the slices of
marrow, and strain the liquor from the seeds over them; stew gently for
half or one hour, according to the age of the marrow. When quite done,
lift the pieces out carefully. Mix the other half ounce butter and flour
into a paste, thicken the gravy with this, pour it over the marrow, and
serve. A sprig of mint may be boiled with the seeds if liked.
Note.--This method of boiling vegetable marrows will be found greatly
superior to that generally adopted, as in this case there is no waste
nor loss of flavour.