Buckmaster's cookery

1. Melt in a stewpan three ounces of butter, and (2) mix with it one ounce of flour ; stir for five minutes. 3. Add a gill of boiling stock or water, stirring with a wooden spoon. 4. Add half a pound of ham or bacon, cut into half-inch dice, with a little pepper (and, perhaps, a little salt, but this will depend on the saltness of the ham or bacon), a bouquet garni , with a clove of garlic, or a large onion instead of the garlic. 5. Cut into slices, about the thickness of a penny, six large carrots and put them in the stewpan. 6. Let the contents boil till the carrots are tender. 7. Remove the onion and bouquet garni, and serve. Precautions. — Constant attention is necessary after adding the sliced carrots. FRICASSEE OF PARSNIP8. Ingredients. Parsnips. Milk. Flour. Butter. Toast. *< 1. Wash and peal the parsnips. 2. Cut them lengthwise into pieces two or three inches long. 3. Boil in milk until quite tender. 4. Make a nice white sauce (page 210), put in half a gill of cream and a blade of mace. 5. Lay in the pieces of parsnips, simmer for five minutes. 6. Place a piece of toasted bread on a dish. 7. Lay the parsnips on the toast, and pour the sauce over. 236 Buckmaster's Cookery. GREEN PEAS. Ingredients. Green Peas. Butter. Mint. Lettuce. Onion. Sugar. 1. Tie into a small bunch a small head of lettuce and one onion, and throw them with the peas into plenty of boiling water, with salt, and a little pounded loaf-sugar. When cooked (2) strain off all the water and remove the bunch. 3. Mix with about an ounce of cold butter a small quantity of finely minced mint, previously blanched, put this on a dish, and turn the peas over it. Precautions. — The peas should be young, quickly boiled, and not shelled before they are wanted. GREEN PEAS X LA PAR1SIENNE. Ingredients. Green Peas. Parsley. Sugar. Spring Onions. Flour. Butter. 1. Put into a stewpan a pint of fresh shelled green peas, with half an ounce of butter, a gill of water, a teaspoonful of caster sugar, six spring onions, and a small bunch of parsley tied together. 2. Place the stewpan over a moderate fire for twenty-five minutes. 3. Remove the parsley and onions. 4. Add half an ounce of cold butter with a little flour. 5. Stir five minutes, and serve. Precautions. — Fresh shelled peas and good butter are essential; be careful not to break the peas. Vegetables. 237 FRENCH BEANS, PLAIN. Ingredients. French Beans. Sugar. 1. Take one pound of French beans. 2. Remove the strings and stalks, and, if they are old, split them 3. Turn them into a saucepan with plenty of boiling water and a small teaspoonful of sugar and salt. 4. Boil till they are tender, which can be ascertained by trying them. When this vegetable is too old, no cooking will ever make it tender. Precautions. — In boiling green vegetables the colour can only be retained by quick boiling in plenty of water in an uncovered saucepan. FRENCH BEANS WITH FINE HERBS. Ingredients. Beans. Parsley. Eschalots. Lemon. Butter. 1. Boil the beans till done. 2. Drain them on a colander. 3. Put into a saucepan two ounces of fresh butter with some finely chopped parsley and two eschalots. 4. Salt, pepper, and the juice of a lemon. 5. Simmer till the butter is melted. 6. Put in the beans and toss all together. 7. Dish up with or without croutons arranged round the dish. TURNIPS WITH GRAVY STOCK. Ingredients.