Hilda's "where is it?" of recipes

Fry the steak quickly in butter, then put in a stewpan with half a pint of water, one onion, and all the above ingredients — a little cayenne. Cover the pan close, having warmed the water before adding the meat (and the onion to be browned also before adding). Stew all gently for an hour. Thicken the gravy with butter rolled in flour. Enough for six people. BEEF TEA.— See Invalid Cookery. "BILTONG." (An old Cape way of curing and drying meat.) Take about six or eight pounds of beef, cut out in a long tongue-shape, out of the hind leg of an ox, from the thigh-bone down to the knee-joint. There are two such pieces in each leg, being quite encased in a fleecy skin. Take this meat, which is quite free from sinew or fat, first rub it with a little salt, and an hour after rub in well half a pound of salt, ditto brown sugar, and an ounce of saltpetre. Leave for three days, rubbing and turning every day ; then put it under a press for a night. Have it dried in the wind, and then hung in the chimney till it is dry and pretty firm. When eaten, it is to be cut into very thin slices — or rasped. Invalids like this way best ; in fact, with bread and butter, " Biltong " is most appetising and nourishing ; and, on board ship, people suffering from mal de mer have relished this when no other delicacy would tempt them to eat. BISCUITS.— See Tea Cakes. BLANCMANGE. Ingredients. I oz. Gelatine. Juice of 3 Lemons. Breakfast-cup of Milk or Cream. 3 good tablespoonfuls of Sugar. Yolks of 3 Eggs. 3 cups of Milk. Soak the gelatine in a cup of milk. Boil the rest of the milk ; stir in the yolks carefully — the gelatine, lemon, ji BJ "BLATJANC— BLOATER TOAST— « BOBOTEE." sugar. Whisk the whites ; stir into the mixture after it has boiled once. Remove from the fire ; put into a buttered mould. Make over-night. Enough for four or five. " BLATJANG* (Malay. Appetising condiment) Ingredients. A handful of Red Chillies, a Onions, baked in oven and mashed ground fine. very finely in a mortar. 40 Sweet Almonds. 2 tiny pieces of Garlic. A tablespoon of Apricot Jam. 2 Lemon or Bay Leaves. (AH mixed up together.) A teaspoon of Salt. 2 tablespoons of Lemon Juice. Mix all well together. This condiment should be made fresh as required. BLOATER TOAST. Ingredients. 1 teaspoonful of Bloater Paste. i Tablespoonful of Cream, or Rich Milk. I teaspoonful Anchovy Sauce. i oz. of Butter. A little Cayenne. Put these ingredients in a small jam-pot. Place the pot in a saucepan of boiling water ; stir till it becomes a thick custard. Spread on buttered toast — crust cut off. Sufficient for two, "BOBOTEE." (A delicate Indian minced curry. Malay or Indian. My mother's Recipe.) Ingredients. 1 Onion. 3 tablespoons of Curry Powder. 2 unions A dessertspoon of Sugar. A large slice of White Bread. Juice of a Lemon, or 1 table- 7 cup of Milk. „f Vinegar. ' E£S=- 6 or 8 Almonds. Lump of Butter. Mince the meat, soak the bread in milk, and squeeze out dry. Fry the onions in a tablespoonful of butter (dripping will do). Mix all the ingredients— curry powder, sugar, salt, vinegar, etc., etc — with the fried onion. Now mix all BRAWN— BREAKFAST DISHES-BREAD (BROWN). [B