Berridge House recipe book

chopped capers, mayonnaise dressing, little chopped shalot, hard-boiled egg. Method. — Flake the fish. Add shrimps, gherkins, capers and hard-boiled egg chopped. Put a border of lettuce and cucumber round the dish. Put the fish, &c., mixed with mayonnaise in the centre. Garnish with cress, &c. Lobster Aspic Line Breton border mould with aspic jelly. Decorate with sieved yolk, hard-boiled white, pistachios and truffles. Set in aspic. Place in a layer of lobster, choosing first the claws and pretty red parts. Set in aspic. Repeat till mould is full. When quite set, turn out and fill centre with salad and mayonnaise dressing. Mayonnaise i raw yolk, salt, pepper, cayenne, i saltspoonful of French mustard, i teaspoonful of Tarragon vinegar, i saltspoonful of made mustard, about i gill salad oil. Method. — Put the yolk into a basin. Add mustards, salt, pepper and cayenne. Add the salad oil, drop by drop, stirring with a wooden spoon till the consistency of stiffly-whipped cream. Add the vinegar gradually, just before using. Note. — One or two tablespoonsful of thick cream may be added at the end, and is a great improvement. LESSON IX Stewed Steak l lb. steak, i dessertspoonful of i onion, flour. \ oz. white fat, carrot and turnip, | pint brown stock or salt and pepper, water, Method. — Make fat hot in the pan. Brown steak quickly on both sides. Remove it and brown the onion (cut in rings). Brown the flour. Add the stock and stir till it boils. Return the steak and onions, also the rough pieces of carrot and turnip. Simmer till tender — about two hours. Season well. Dish steak on a hot dish ; strain gravy over. Garnish with strips of carrot and turnip and a little fresh parsley. Garnish. — Cut red part of carrot and part of turnip into thin slices, then into long strips like matches. Boil separately for about twenty minutes in boiling salted water. Drain well and use. Haricot Mutton i turnip, i carrot, i onion, bouquet garni. Best end of neck, i oz. flour, i oz. fat, | pint of stock, seasoning, Method. — Chine the meat. Cut off the ends of the bone. Cut into chops and remove superfluous fat. Fry the chops in the fat until brown. Remove. Fry the onion. Brown the flour. Add stock and boil up. Put back the meat and vegetables and cook until tender. Cut the carrot and turnip into fancy shapes and cook separately. Serve on a very hot dish with the meat in the centre. Season the gravy and strain over. Garnish with vegetables. LESSON X Stewed Ox Kidney and Rice \ lb. ox kidney, i oz. flour, \ pint stock or water, small onion, i teaspoonful of ketchup, i teaspoonful Worcester sauce, seasoning, border of rice, macaroni, or potatoes. Method. — Wash the kidney and cut in slices. Put into a stewpan with chopped onion and stock. Stew for about two hours. Remove the meat and thicken the gravy with the flour mixed smoothly with stock. Season and add ketchup and Worcester sauce. Serve very hot in the centre of the dish with a border of rice round. Stewed Veal and Rice knuckle of veal, 1 turnip, 2 oz. flour, \ pint of milk, | lb. rice, Method. — Wipe the of the knuckle bone. al and Rice 1 onion stuck with cloves, 2 oz. butter, chopped parsley, seasoning. meat. Chop off the end Put into a white-lined