7. We put these vegetables into the stewpan.
8. We add to them a bouquet garni (consisting of a
sprig of parsley, one sprig of thyme, and one bay leaf tied
tightly together), one clove, three peppercorns, and half a
blade of mace.
9. We put the stewpan on the fire and let it boil for
twenty minutes.
10. After that time we strain the stock into a basin.
72 National Training School for Cookery.
11. We take one dozen of button muskroomsy cut off the
end of the stalks, wash them in cold water, and peel them.
12. We take the peeled mushrooms and put them in a
stewpan with a piece of butter the size of a nut.
13. We squeeze over them a teaspoonful of lemon juice,
and pour in a tablespooitfid of cold water,
14. We put the stewpan on the fire and just bring them
to the boil.
15. We then take the stewpan off the fire and turn them
on to a plate.
16. We put half an ounce of 'butter into a stewpan.
17. We put the stewpan on the fire. When the butter is
melted we put in one ounce of flour, stirring it well with a
wooden spoon.
18. We now add the chicken stock, and the mushroom
peelings, and stir the sauce well until it boils.
19. We let it boil for ten minutes to cook the flour.
20. After that time we add one gill of cream, and salt to
taste✪ Fricassee of Chicken.
21. We put the pieces of chicken and the button mush*
rooms into another stewpan.
22. We strain the sauce over the chicken, and then stand
the stewpan, in a saucepan of hot water, over the fire until
the chicken is quite hot.
23. For serving, we arrange the fricassee of chicken on a
hot dish, with some fried bread (as described in "Vegetables/*
Lesson No. 8, Note 13 to Note 17), put round the edge.
Lessons on Cooking Meat. — (Entries.) — Beef Olives. 73
ENTREES.
Lesson No. 8.
BEEF OLIVES.
Average cost of " Beef Olives."
INGREDIENTS.
s. d.
r\ lb. of beef or rump steak, or the fillet )
of beef J 2 0
2 oz. of beef suet o 1}
3 oz. of bread crumbs o o\
1 teaspoonful of chopped parsley o o\
J of a teaspoonful of chopped thyme and I ^
marjoram ) ° °*
A little grated lemon rind and nutmeg . . ) x
Salt and pepper j ° °*
1 egg o 1
1 pint of brown sauce or stock i 2
3 6
Time required, about one hour.
Now we will show you how to make Beef Olives.
1. We take one pottnd and a half of beef ox rump steaky cr
the fillet of beef and put it on a board.
2. We cut the beef in slices about half an inch in thick-
ness and four inches in length, and beat them out with a
wet cutlet bat.
N.B. — We should be careful that all the slices ars of the same size.
3. We take the trimmings that remain, chop them up
very finely, and put them in a basin.
4. We take tzvo ounces of beef suety and put it on a board.
5. We take a knife and cut away all the skin, and chop
the suet up very finely.
6. We stand a wire sieve over a piece of paper.
7. We take some crumb of bread and rub it through thu
sieve. (There should be three ounces of bread crumbs.)
8. We take a little parsley and chop it up finely. (There
should be one teaspoonful of chopped parsley)
74 National Training School for Cookery.
9. We take a little thyme and marjoram and chop them
up finely. (There should be about a quarter of a teaspoonful
of chopped thyme and marjoram?) ✪ Beef Olives
Page 30 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
7. We put these vegetables into the stewpan.
8. We add to them a bouquet garni (consisting of a sprig of parsley, one sprig of thyme, and one bay leaf tied tightly together), one clove, three peppercorns, and half a blade of mace.
9. We put the stewpan on the fire and let it boil for twenty minutes.
10. After that time we strain the stock into a basin.
72 National Training School for Cookery.
11. We take one dozen of button mushrooms, cut off the end of the stalks, wash them in cold water, and peel them.
12. We take the peeled mushrooms and put them in a stewpan with a piece of butter the size of a nut.
13. We squeeze over them a teaspoonful of lemon juice, and pour in a tablespoonful of cold water,
14. We put the stewpan on the fire and just bring them to the boil.
15. We then take the stewpan off the fire and turn them on to a plate.
16. We put half an ounce of 'butter into a stewpan.
17. We put the stewpan on the fire. When the butter is melted we put in one ounce of flour, stirring it well with a wooden spoon.
18. We now add the chicken stock, and the mushroom peelings, and stir the sauce well until it boils.
19. We let it boil for ten minutes to cook the flour.
20. After that time we add one gill of cream, and salt to taste.
21. We put the pieces of chicken and the button mushrooms into another stewpan.
22. We strain the sauce over the chicken, and then stand the stewpan, in a saucepan of hot water, over the fire until the chicken is quite hot.
23. For serving, we arrange the fricassee of chicken on a hot dish, with some fried bread (as described in "Vegetables," Lesson No. 8, Note 13 to Note 17), put round the edge.
Lessons on Cooking Meat. — (Entries.) — Beef Olives. 73
Lesson No. 8.
BEEF OLIVES.
Average cost of " Beef Olives."
s. d.
r\ lb. of beef or rump steak, or the fillet )
of beef J 2 0
2 oz. of beef suet o 1}
3 oz. of bread crumbs o o\
1 teaspoonful of chopped parsley o o\
J of a teaspoonful of chopped thyme and I ^
marjoram ) ° °*
A little grated lemon rind and nutmeg . . ) x
Salt and pepper j ° °*
1 egg o 1
1 pint of brown sauce or stock i 2
3 6
Time required, about one hour.
Now we will show you how to make Beef Olives.
1. We take one pound and a half of beef or rump steak, or the fillet of beef and put it on a board.
2. We cut the beef in slices about half an inch in thickness and four inches in length, and beat them out with a wet cutlet bat.
N.B. — We should be careful that all the slices ars of the same size.
3. We take the trimmings that remain, chop them up very finely, and put them in a basin.
4. We take two ounces of beef suet, and put it on a board.
5. We take a knife and cut away all the skin, and chop the suet up very finely.
6. We stand a wire sieve over a piece of paper.
7. We take some crumb of bread and rub it through the sieve. (There should be three ounces of bread crumbs.)
8. We take a little parsley and chop it up finely. (There
should be one teaspoonful of chopped parsley)
74 National Training School for Cookery.
9. We take a little thyme and marjoram and chop them up finely. (There should be about a quarter of a teaspoonful of chopped thyme and marjoram.)
Records on this page
Fricassee of ChickenBeef Olives