No. 46.--Haricot Bean Ragout.
1 pint soaked haricots.
1 quart water.
2 carrots.
2 turnips.
2 onions.
1 teaspoon salt.
2 ounces b.u.t.ter.
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 b.u.t.ter, 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.
pint soaked haricot beans.
pint sh.e.l.led green peas.
1 pints of water.
1 onion.
1 ounce b.u.t.ter.
ounce flour.
1 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 b.u.t.ter. 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.
pint soaked lentils.
6 potatoes.
2 large onions.
ounce b.u.t.ter.
1 pint water.
1 teaspoon salt.
teaspoon pepper.
Place the lentils and b.u.t.ter 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 b.u.t.ter.
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 b.u.t.ter, place on a hot dish, pour the gravy over, and serve at once.
No. 50.--Rice Stew.
pound cooked rice.
1 pint water.
1 carrot.
1 turnip.
ounce each flour and b.u.t.ter.
1 potato.
1 onion.
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 b.u.t.ter 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 b.u.t.ter, but the Worcester sauce may be added at the last moment.
No. 51.--Spanish Onion Stew.
3 Spanish onions.
1 carrot.
1 turnip.
1 pints water.
1 ounce b.u.t.ter.
1 teaspoon salt.
dozen peppercorns tied in muslin.
A few sticks of celery.
Slice the carrot and turnip and fry a few minutes in the b.u.t.ter, 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.
pound mashed potato.
pound cold greens of any kind.
6 medium-sized carrots.
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 b.a.l.l.s. Fry the b.a.l.l.s in a little b.u.t.ter, 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 quant.i.ty 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 b.a.l.l.s 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 b.a.l.l.s.
No. 53.--Tomato Ragout.