Berridge House recipe book

Place in a hot vegetable dish on toast, and coat with white sauce made with half a pint of liquid in which it was cooked. Cauliflower au Gratin i cauliflower, \ pint of milk, i oz. flour, 2 oz. grated cheese, i oz. butter, i teaspoonful of breada little clarified butter, crumbs. Method. — Trim, wash and boil the cauliflower in the usual way. Drain, and dish in a vegetable dish or an au gratin dish. Make a white sauce, and add the cheese to it (reserving a little for the top). Season and pour over the cauliflower. Sprinkle with breadcrumbs and cheese (mixed). Put butter on top, and brown quickly in oven. Potato Croquettes i lb. potatoes, seasoning, i oz. butter, a little milk or yolk of % teaspoonful of egg to bind, chopped parsley, Method. — Steam the potatoes. Mash them and add seasoning, butter (melted) and a little milk or yolk of egg. Form into shapes — pears or balls. Egg and crumb twice. Fry in deep fat. Insert a piece of parsley stalk in each, and dish on fancy paper. Stewed Celery Head of celery, | pint of white sauce, slice of toast, made with liquid milk and water, from celery. Method. — Wash celery, scrape if necessary. Cut in neat lengths and tie in bundles. Simmer in milk and water till tender (about two hours). Dish on toast. Coat with white sauce. Garnish with red pepper and dried parsley. Potato Chips Peel and shape the potatoes. Cut in very thin slices. Dry. Fry in fat that is just smoking till cooked. Drain. Repeat till all are fried. Then plunge into very hot fat to crisp and brown. They should just be a golden colour. Potato Straws Cut potatoes into strips about one-eighth of an inch square and an inch and a quarter long. Dry in a clean cloth and fry as potato chips. Drain, season and serve on a dish paper. French Beans Method. — String beans and cut into diamonds. Boil quickly in boiling, salted water, to which a pinch of soda has been added, till tender, about half an hour. Drain well. Return to pan with a pat of butter. Shake over fire. Season and serve very hot. Peas are cooked in the same way — sugar added instead of carbonate of soda. Also a sprig of mint. LESSON XXII Roast Fowl Pluck, draw and singe the fowl. To truss, use a trussing needle and string. Put the gizzard through one wing and the liver through the other. Fold the pinions back. Cut off feet by the first joint. Draw sinews. Truss legs firmly against body. Place a piece of fat bacon on the breast. Roll in greased paper. Have dripping hot in roasting-tin. Baste fowl. Bake for about one hour to an hour and a half. When the bird is almost done, remove the paper, dredge breast with flour, and place in a very hot oven to brown. Rolls of bacon should be placed on a skewer and baked at side of tin. Dish on a hot dish, removing the skewers. Pour off fat and make gravy in the usual way. Season and pour a little round. Serve the remainder in a sauceboat. Serve bread sauce.