No.37.-Stewed Mushrooms.
For Mushroom Patties, etc.
- 6ounces mushrooms.
- ¾pint of milk.
- Pepper and salt to taste.
- 1ounce butter.
- ½ounce 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.
- 6or 8 small potatoes.
- 1gill water.
- ½pint milk.
- 1small shalot.
- 1ounce butter.
- ½ounce flour.
- ½teaspoon salt.
- ½dozen peppercorns.
- 1strip 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.
- 1½pint 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.
- 1pint shelled peas.
- 1lettuce.
- 1gill of water.
- 1onion sliced.
- A sprig of mint.
- ½ounce 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.
- 1½pints shelled peas.
- 2cabbage lettuces sliced.
- 1small onion sliced.
- 1tablespoon water.
- 1ounce butter.
- The yolks of 2 eggs.
- 1tablespoon cream.
- ¼teaspoon salt.
- ½teaspoon 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.
- 1pint shelled green peas.
- 6new potatoes.
- 2onions.
- A sprig of mint.
- 1½pints water.
- ½teaspoon salt.
- ½ounce 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.
- 1pint soaked haricot beans.
- 4potatoes.
- 2large onions.
- ½ounce butter
- 1quart water.
- 1teaspoon 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.
- 1pint soaked haricot beans.
- 1quart water.
- 1teaspoon salt.
- ½ounce butter.
- 1good-sized onion.
- 1tablespoon semolina.
- ½pint 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.
- ½pint soaked haricot beans.
- 2carrots.
- 2turnips.
- 2onions.
- ½ounce butter.
- 1pint water.
- ½pint
- ½teaspoon salt.
- 1dozen peppercorns tied in muslin.
- 1tablespoon 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 Ragoût.
- 1pint soaked haricots.
- 1quart water.
- 2carrots.
- 2turnips.
- 2onions.
- 1teaspoon salt.
- 2ounces butter.
- 1tablespoon 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.
- ½pint soaked haricot beans.
- ½pint shelled green peas.
- 1½pints of water.
- 1onion.
- 1ounce butter.
- ½ounce flour.
- 1½teaspoons 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.
- ½pint soaked lentils.
- 6potatoes.
- 2large onions.
- ½ounce butter.
- 1pint water.
- 1teaspoon salt.
- ¼teaspoon 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.
- 1quart soaked lentils.
- 1carrot.
- 1turnip.
- 1onion.
- 1teaspoon Worcester sauce.
- 2teaspoons salt.
- 1ounce 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 purée, 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.
- ½pound cooked rice.
- 1pint water.
- 1carrot.
- 1turnip.
- ½ounce each flour and butter.
- 1potato.
- 1onion.
- ½teaspoon 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.
- 3Spanish onions.
- 1carrot.
- 1turnip.
- 1½pints water.
- 1ounce butter.
- 1teaspoon salt.
- ½dozen 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.
- ½pound mashed potato.
- ½pound cold greens of any kind.
- 6medium-sized carrots.
- ½pint rich brown sauce.
- 1egg.
- 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...
