The official handbook for the National Training School for Cookery

N.B. — If the jar is put into the saucepan of boiling water, we should be careful that the water does not cover the jar, or it would get inside. 5c After that time we take out the jar, and pour off the beef tea into a cup. N.B. — If allowed, we add salt according to taste. 442 National Training School for Cookery. Lesson No. 17. QUICK BEEF TEA. Average cost of " Beef Tea " {half a pint). \ lb. gravy beef $\d. Time required, about a quarter of an hour. Now we will show you how to make Quick Beef Tea. 1. We take half a pound of gravy beef put it on a board, and cut it up very fine, removing all the skin and fat. 2. We put it in a saucepan with its equal weight in water, i.e., half a pint. 3. We put the saucepan on the fire and bring it quickly to the boil. 4. We let it boil for five minutes, and then pour it off into a cup and it is ready for serving. N.B. — We should be careful to remove any particles of fat, with blottingpaper, or whitey-brown paper floated on the top of the beef tea, and it will absorb the fat. Sick- Room Cookery. — Savoury Custard. 443 Lesson No. 18. SAVOURY CUSTARD. Average cost of " Savoury Custard " {one gilt). d. 1 egg X Salt j 1 1 gill of beef tea 2f 7Y/«£ required, about twenty minutes. Now we will show you how to make Savoury Custard. 1. We take one egg and break it into a small basin. 2. We add one gill of beef tea, and a quarter of a saltspoonful of salt. 3. We whisk up the egg and the beef tea well together. 4. We take a small gallipot and butter it inside. 5. We pour the mixture into the gallipot. 6. We take a piece of whitey-brown paper and butter it. 7. We put this buttered paper over the top of the gallipot, and tie it on with a piece of string. 8. We take a saucepan of hot water and put it on the fire. 9. When the water is quite boiling, we stand the little gallipot in it. N.B. — The water must not quite reach the paper with which the gallipot is covered. 10. We draw this saucepan to the side of the fire, and let it simmer for a quarter of an hour. N.B. — It must not boil, or the custard will be spoiled. 11. We take the gallipot out of the saucepan, take off the buttered paper, turn the custard out on to a hot dish, it is ready for serving. APPENDIX. LIST OF RECIPES. ORDINARY SALAD. TOMATES FARC IE AU GRATIN. SICK-ROOM COOKERY— SCOLLOPED OYSTERS. FRIED SWEETBREAD. Appendix — Ordinary Salad. 447 ORDINARY SALAD. Average cost of d. 1 Cos or long lettuce, or two cabbage lettuces . . i\ 2 tablespoonsful of best salad oil 3 1 dessertspoonful of common vinegar, or 1 teaspoonful of tarragon and one teaspoonful of common vinegar } altspoon of salt j % a saltspoonful of pepper \ a teaspoonful of ready-made mustard I £ a small onion, or two or three spring onions J 4 IE Time required, about a quarter of an hour. Now we will show you how to dress an " ordinary salad? N.B. — A salad can be made with watercress, mustard and cress, endive, beetroot, cucumber, celery, and any cold boiled vegetable, such as, potato, carrot, turnip, parsnip, the flower of cauliflower, and cabbage, according to taste. They can be dressed as an ordinary salad, or with a mayonnaise sauce. (See Sauces, Lesson No. 3.)