_Ingredients._—2 lbs. of shin of beef, ¼ lb. of pearl barley, a large
bunch of parsley, 4 onions, 6 potatoes, salt and pepper, 4 quarts of
water. _Mode._—Put in all the ingredients, and simmer gently for 3
hours. _Time._—3 hours. _Average cost_, 2½_d._ per quart. _Seasonable_
all the year, but more suitable for winter.
BARLEY-SUGAR, to make.
_Ingredients._—To every lb. of sugar allow ½ pint of water, ½ the white
of an egg. _Mode._—Put the sugar into a well-tinned saucepan, with the
water, and, when the former is dissolved, set it over a moderate fire,
adding the well-beaten egg before the mixture gets warm, and stir it
well together. When it boils, remove the scum as it rises, and keep it
boiling until no more appears, and the syrup looks perfectly clear;
then strain it through a fine sieve or muslin bag, and put it back into
the saucepan. Boil it again like caramel, until it is brittle, when a
little is dropped in a basin of cold water: it is then sufficiently
boiled. Add a little lemon-juice and a few drops of essence of lemon,
and let it stand for a minute or two. Have ready a marble slab or large
dish, rubbed over with salad-oil; pour on it the sugar, and cut it into
strips with a pair of scissors: these strips should then be twisted,
and the barley-sugar stored away in a very dry place. It may be formed
into lozenges or drops, by dropping the sugar in a very small quantity
at a time on to the oiled slab or dish. _Time._—¼ hour. _Average cost_,
7_d._ _Sufficient_ for 5 or 6 sticks.
BARLEY-WATER, to make.
_Ingredients._—2 oz. of pearl barley, 2 quarts of boiling water, 1
pint of cold water. _Mode._—Wash the barley in cold water; put it into
a saucepan with the above proportion of cold water, and when it has
boiled for about ¼ hour, strain off the water, and add the 2 quarts
of fresh boiling water. Boil it until the liquid is reduced one half;
strain it, and it will be ready for use. It may be flavoured with
lemon-peel, after being sweetened, or a small piece may be simmered
with the barley. When the invalid may take it, a little lemon-juice
gives this pleasant drink in illness a very nice flavour; as does also
a small quantity of port wine. _Time._—To boil until the liquid is
reduced one half. _Sufficient_ to make 1 quart of barley-water.
BATTER PUDDING, Baked.
_Ingredients._—1½ pint of milk, 4 tablespoonfuls of flour, 2 oz. of
butter, 4 eggs, a little salt. _Mode._—Mix the flour with a small
quantity of cold milk; make the remainder hot, and pour it on to
the flour, keeping the mixture well stirred; add the butter, eggs,
and salt; beat the whole well, and put the pudding into a buttered
pie-dish; bake for ¾ hour, and serve with sweet sauce, wine sauce, or
stewed fruit. Baked in small cups, very pretty little puddings may
be made; they should be eaten with the same accompaniments as above.
_Time._—¾ hour. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ at any time.
BATTER PUDDING, Baked, with Dried or Fresh Fruit.
_Ingredients._—1½ pint of milk, 4 tablespoonfuls of flour, 3 eggs,
2 oz. of finely-shredded suet, ¼ lb. of currants, a pinch of salt.
_Mode._—Mix the milk, flour, and eggs to a smooth batter; add a
little salt, the suet, and the currants, which should be well washed,
picked, and dried; put the mixture into a buttered pie-dish, and
bake in a moderate oven for 1¼ hour. When fresh fruits are in season,
this pudding is exceedingly nice, with damsons, plums, red currants,
gooseberries, or apples; when made with these, the pudding must be
thickly sprinkled over with sifted sugar. Boiled batter pudding, with
fruit, is made in the same manner, by putting the fruit into a buttered
basin, and filling it up with batter made in the above proportion,
but omitting the suet. It must be sent quickly to table, and covered
plentifully with sifted sugar. _Time._—Baked batter pudding, with
fruit, 1¼ to 1½ hour; boiled ditto, 1½ to 1¾ hour, allowing that both
are made with the above proportion of batter. Smaller puddings will be
done enough in ¾ or 1 hour. _Average cost_, 10_d._ _Sufficient_ for 7
or 8 persons. _Seasonable_ at any time, with dried fruits.
BATTER PUDDING, Boiled.
_Ingredients._—3 eggs, 1 oz. of butter, 1 pint of milk, 3
tablespoonfuls of flour, a little salt. _Mode._—Put the flour into a
basin, and add sufficient milk to moisten it; carefully rub down all
the lumps with a spoon, then pour in the remainder of the milk, and
stir in the butter, which should be previously melted; keep beating
the mixture, add the eggs and a pinch of salt, and, when the batter
is quite smooth, put it into a well-buttered basin, tie it down very
tightly, and put it into boiling water; move the basin about for a few
minutes after it is put into the water, to prevent the flour settling
in any part, and boil for 1¼ hour. This pudding may also be boiled in
a floured cloth that has been wetted in hot water: it will then take
a few minutes less than when boiled in a basin. Send batter puddings
very quickly to table, and serve with sweet sauce, wine sauce, stewed
fruit, or jam of any kind: when the latter is used, a little of it may
be placed round the dish in small quantities, as a garnish. _Time._—1¼
hour in a basin, 1 hour in a cloth. _Average cost_, 7_d._ _Sufficient_
for 5 or 6 persons. _Seasonable_ at any time.
BATTER PUDDING, with Orange Marmalade.
_Ingredients._—4 eggs, 1 pint of milk, 1½ oz. of loaf sugar, 3
tablespoonfuls of flour. _Mode._—Make the batter with the above
ingredients, put it into a well-buttered basin, tie it down with a
cloth, and boil for 1 hour. As soon as it is turned out of the basin,
put a small jar of orange marmalade all over the top, and send the
pudding very quickly to table. It is advisable to warm the marmalade
to make it liquid. _Time._—1 hour. _Average cost_, with the marmalade,
1_s._ 3_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time;
but more suitable for a winter pudding.
BEANS, Boiled Broad or Windsor.
[Illustration: BROAD BEANS.]
_Ingredients._—To each ½ gallon of water, allow 1 heaped tablespoonful
of salt; beans. _Mode._—This is a favourite vegetable with many
persons, but, to be nice, should be young and freshly gathered. After
shelling the beans, put them into _boiling_ water, salted in the above
proportion, and let them boil rapidly until tender. Drain them well in
a colander; dish, and serve with them separately a tureen of parsley
and butter. Boiled bacon should always accompany this vegetable, but
the beans should be cooked separately. It is usually served with the
beans laid round, and the parsley and butter in a tureen. Beans also
make an excellent garnish to a ham, and when used for this purpose, if
very old, should have their skins removed. _Time._—Very young beans, 15
minutes; when a moderate size, 20 to 25 minutes, or longer. _Average
cost_, unshelled, 6_d._ per peck. _Sufficient._—Allow one peck for 6 or
7 persons. _Seasonable_ in July and August.
BEANS, Broad, à la Poulette.
_Ingredients._—2 pints of broad beans, ½ pint of stock or broth, a
small bunch of savoury herbs, including parsley, a small lump of
sugar, the yolk of 1 egg, ¼ pint of cream, pepper and salt to taste.
_Mode._—Procure some young and freshly-gathered beans, and shell
sufficient to make 2 pints; boil them, as in the preceding recipe,
until nearly done; then drain them and put them into a stewpan with the
stock, finely-minced herbs, and sugar. Stew the beans until perfectly
tender, and the liquor has dried away a little; then beat up the yolk
of an egg with the cream, add this to the beans, let the whole get
thoroughly hot, and when on the point of simmering, serve. Should the
beans be very large, the skin should be removed previously to boiling
them. _Time._—10 minutes to boil the beans, 15 minutes to stew them in
the stock. _Average cost_, unshelled, 6_d._ per peck. _Seasonable_ in
July and August.
BEANS, Boiled French.
_Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful
of salt, a very small piece of soda. _Mode._—This vegetable should
always be eaten young, as when allowed to grow too long it tastes
stringy and tough when cooked. Cut off the heads and tails, and a thin
strip on each side of the beans to remove the strings; then divide each
bean into 4 or 6 pieces, according to size, cutting them lengthways in
a slanting direction, and as they are cut put them into cold water,
with a small quantity of salt dissolved in it. Have ready a saucepan
of boiling water, with salt and soda in the above proportion; put in
the beans, keep them boiling quickly, with the lid uncovered, and
be careful that they do not get smoked. When tender, which may be
ascertained by their sinking to the bottom of the saucepan, take them
up, pour them into a colander, and when drained, dish and serve with
plain melted butter. When very young, beans are sometimes served whole:
thus dressed, their colour and flavour are much better preserved, but
the more general way of sending them to table is to cut them into
thin strips. _Time._—Very young beans, 10 to 12 minutes; moderate
size, 15 to 20 minutes, after the water boils. _Average cost_, in
full season, 1_s._ 4_d._ per peck, but when forced very expensive.
_Sufficient._—Allow ½ peck for 6 or 7 persons. _Seasonable_ from the
middle of July to the end of September, but may be had forced from
February to the beginning of June.
BEANS, French Mode of Cooking French.
_Ingredients._—A quart of French beans, 3 oz. of fresh butter, pepper
and salt to taste, the juice of ½ lemon. _Mode._—Cut and boil the beans
by the preceding recipe, and when tender, put them into a stewpan, and
shake over the fire, to dry away the moisture from the beans. When
quite dry and hot, add the butter, pepper, salt, and lemon-juice; keep
moving the stewpan, without using a spoon, as that would break the
beans; and when the butter is melted, and all is thoroughly hot, serve.
If the butter should not mix well, add a tablespoonful of gravy, and
serve very quickly. _Time._—About ¼ hour to boil the beans; 10 minutes
to shake them over the fire. _Average cost_, in full season, about
1_s._ 4_d._ per peck. _Sufficient_ for 3 or 4 persons. _Seasonable_
from the middle of July to the end of September.
BEANS, to Boil Haricots Blancs, or White Haricot.
_Ingredients._—1 quart of white haricot beans, 2 quarts of soft water,
1 oz. of butter, 1 heaped tablespoonful of salt. _Mode._—Put the beans
into cold water, let them soak from 2 to 4 hours, according to their
age; then put them into cold water salted in the above proportion,
bring them to boil, and let them simmer very slowly until tender; pour
the water away from them, let them stand by the side of the fire, with
the lid of the saucepan partially off, to allow the beans to dry; then
add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans
about for a minute or two, and serve: do not stir them with a spoon,
for fear of breaking them to pieces. _Time._—After the water boils,
from 2 to 2½ hours. _Average cost_, 4_d._ per quart. _Sufficient_ for 4
or 5 persons. _Seasonable_ in winter, when other vegetables are scarce.
_Note._—Haricots blancs, when new and fresh, should be put into boiling
water, and do not require any soaking previous to dressing.
BEANS, Haricots Blancs & Minced Onions.
_Ingredients._—1 quart of white haricot beans, 4 middling-sized onions,
¼ pint of good brown gravy, pepper and salt to taste, a little flour.
_Mode._—Peel and mince the onions not too finely, and fry them in
butter of a light brown colour; 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._—From 2 to 2½
hours to boil the beans; 5 minutes to fry the onions. _Average cost_,
4_d._ per quart. _Sufficient_ for 4 or 5 persons. _Seasonable_ in
winter.
BEANS, Haricots Blancs à la Maître d’Hôtel.
[Illustration: HARICOT BEANS.]
_Ingredients._—1 quart of white haricot beans, ¼ lb. of fresh butter,
1 tablespoonful of minced parsley, pepper and salt to taste, the juice
of ½ lemon. _Mode._—Should the beans be very dry, soak them for an hour
or two in cold water, and boil them until perfectly tender, as in the
preceding recipe. If the water should boil away, replenish it with a
little more cold, which makes the skin of the beans tender. Let them
be very thoroughly done; drain them well; then add to them the butter,
minced parsley, and a seasoning of pepper and salt. Keep moving the
stewpan over the fire without using a spoon, as this would break the
beans; and, when the various ingredients are well mixed with them,
squeeze in the lemon-juice, and serve very hot. _Time._—From 2 to 2½
hours to boil the beans. _Average cost_, 4_d._ per quart. _Sufficient_
for 4 or 5 persons. _Seasonable_ in winter.
BÉCHAMEL, or French White Sauce.
_Ingredients._—1 small bunch of parsley, 2 cloves, ½ bay-leaf, 1
small bunch of savoury herbs, salt to taste; 3 or 4 mushrooms, when
obtainable; 2 pints of white stock, 1 pint of milk or cream, 1
tablespoonful of arrowroot. _Mode._—Put the stock into a stewpan, with
the parsley, cloves, bay-leaf, herbs, and mushrooms; add a seasoning of
salt, but no pepper, as that would give the sauce a dusty appearance,
and should be avoided. When it has boiled long enough to extract the
flavour of the herbs, &c., strain it, and boil it up quickly again,
until it is nearly half reduced. Now mix the arrowroot smoothly with
the milk or cream, and let it simmer very gently for 5 minutes over
a slow fire; pour to it the stock, and continue to simmer slowly for
10 minutes, if the sauce be thick. If, on the contrary, it be too
thin, it must be stirred over a sharp fire till it thickens. Always
make it thick, as it can easily be thinned with cream, milk, or
white stock. This sauce is excellent for pouring over boiled fowls.
_Time._—Altogether, 2 hours. _Average cost_, 3_s._ per quart, with
cream at 1_s._ 6_d._ per pint.
BÉCHAMEL MAIGRE, or Without Meat.
_Ingredients._—2 onions, 1 blade of mace, mushroom trimmings, a small
bunch of parsley, 1 oz. of butter, flour, ½ pint of water, 1 pint of
milk, salt, the juice of ½ lemon, 2 eggs. _Mode._—Put in a stewpan
the milk and ½ pint of water, with the onions, mace, mushrooms,
parsley, and salt. Let these simmer gently for 20 minutes. In the
meantime, rub on a plate 1 oz. of flour and butter; put it to the
liquor, and stir it well till it boils up; then place it by the side
of the fire, and continue stirring until it is perfectly smooth. Now
strain it through a sieve into a basin, after which put it back in
the stewpan, and add the lemon-juice. Beat up the yolks of the eggs
with about 4 dessertspoonfuls of milk; strain this to the sauce, keep
stirring it over the fire, _but do not let it boil, or it will curdle_.
_Time._—Altogether, ¾ hour. _Average cost_, 5_d._ per pint.
This is a good sauce to pour over boiled fowls when they are a bad
colour.
BEEF, Aitchbone of, Boiled.
_Ingredients._—Beef, water. _Mode._—After this joint has been in salt 5
or 6 days, it will be ready for use, and will not take so long boiling
as a round, for it is not so solid. Wash the meat, and, if too salt,
soak it for a few hours, changing the water once or twice, till the
required freshness is obtained. Put into a saucepan, or boiling-pot,
sufficient water to cover the meat; set it over the fire, and when it
boils, plunge in the joint, and let it boil up quickly. Now draw the
pot to the side of the fire, and let the process be very gradual,
as the water must only simmer, or the meat will be hard and tough.
Carefully remove the scum from the surface of the water, and continue
doing this for a few minutes after it first boils. Carrots and turnips
are served with this dish, and sometimes suet dumplings, which may be
boiled with the beef. Garnish with a few of the carrots and turnips,
and serve the remainder in a vegetable-dish. _Time._—An aitchbone of
10 lbs., 2½ hours after the water boils; one of 20 lbs., 4 hours.
_Average cost_, 6_d._ per lb. _Sufficient._—10 lbs. for 7 or 8 persons.
_Seasonable_ all the year, but best from September to March.
[Illustration: AITCH-BONE OF BEEF.]
_Note._—The liquor in which the meat has been boiled may be easily
converted into a very excellent pea-soup. It will require very few
vegetables, as it will be impregnated with the flavour of those boiled
with the meat.