Put eight sausages into a saut6-pan with half a pint of
French white wine and a good pinch of pepper ; cover the
saut^pan and boil for eight minutes; take the sausages
out and keep them hot in the comer of the stove on a
dish ; add one gill of Poulette sauce to the saut6-pan with
the wine ; stir and reduce for four minutes ; then add an
ounce of butter, a little chopped parsley✪ Sausages, Citizen Style, and stir till the
butter is melted by the side of the fire, and then pour it
over the sausages, and serve.
878. CREPINETTES WITH TOMATO SAUCE.
Crepinettes are made with the same forcemeat as the
sausages, but in this case no skin is used. Make one
pound of sausage meat as described, then flatten it on a
board to the thickness of an inch and four inches wide,
divide this in eight equal portions, and wrap them in pig's
cjiul to a flat oval shape. When ready, broil them on a
moderate fire for six minutes each side, then serve very
hot with half a pint of Tomato sauce✪ Crepinettes with Tomato Sauce (No. 217) apart.
These crepinettes can also be served with rice or mashed
potatoes.
CHArXER VIII.
S79. FRESH BOILED HEAT.
Meat that has been boiled for the purpose of making
broth should not be disregaixled on account of it8 loss of
savour and uninviting aspect. When the broth is made,
the different sorts of meat should be taken out of the stock-
pot, placed on a dish, and sent to the table garnished with
some of the vegetables that were cooked with it ; or in other
cases, special vegetables may be simply and carefully pre-
pared (according to season and taste) as I have indicated
in the chapter on Garnishes. Meat served thus will be
found both profitable and useful, and ought to hold its
own in the domestic cookeiy of this country, as well a&
it does in that of France and Italy; but it can also be
prepared under various palatable and tasty dishes, for
which see the following.
880. BEEF HIRONTON.
Cut three pounds of cold boiled beef into slices of about
a quarter of an inch thick, trim off the fat and dry parts,
and place the slices of beef on a dish. Peel, shred fine,
and fry in two ounces of butter four onions to a nice
light-bi-own colour; then sprinkle three tablespoonfuls of
flour over them with sjilt and pepper to taste, and let them
simmer for five minutes longer ; after which, add a pint of
bi*oth and stir well on the fire for fifteen minutes; then
add a teaispoonful of mixed mustard, stir, and drop the
PRACTICAL HOUSEHOLD COOKERY. 177
slices of beef into it ; toss the saut6-pan nicely, warm the
beef without boiling for a few minutes ; season with more
salt and pepper/ if required ; and then dish it up and serve.
381. BOILED BEEF WITH SHARP SAUCE.
Slice the same quantity of beef as in No. 380, lay the
slices in a gratin-pau, season them with salt and pepper,
moisten with a gill of good broth, and put them in the
oven for about fifteen minutes ; after which, pour one pint
of sharp sauce (No. 205) over the beef, and serve.
In the same way the beef can be warmed up, and an
Italian or Tomato sauce poured over it.
882. BOILED BEEF AU GRATIN.
Slice the boiled beef as previously directed, and put it in
a gratin-dish ; place about half a pound of fresh mushroom
cuttings in a stewpan with a pint of broth, season with salt✪ Boiled Beef au Gratin
and pepper ; boil for five minutes, and then pour this over
the beef. Cover the top with bread-crumbs, set the dish
in the oven for ten minutes, and serve.
388. BOILED BEEF, COUNTRYMAN'S STYLE. ✪ Boiled Beef, Countryman's Style
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Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Put eight sausages into a saut6-pan with half a pint of
French white wine and a good pinch of pepper ; cover the
saut^pan and boil for eight minutes; take the sausages
out and keep them hot in the comer of the stove on a
dish ; add one gill of Poulette sauce to the saut6-pan with
the wine ; stir and reduce for four minutes ; then add an
ounce of butter, a little chopped parsley, and stir till the
butter is melted by the side of the fire, and then pour it
over the sausages, and serve.
878. CREPINETTES WITH TOMATO SAUCE.
Crepinettes are made with the same forcemeat as the
sausages, but in this case no skin is used. Make one
pound of sausage meat as described, then flatten it on a
board to the thickness of an inch and four inches wide,
divide this in eight equal portions, and wrap them in pig's
cjiul to a flat oval shape. When ready, broil them on a
moderate fire for six minutes each side, then serve very
hot with half a pint of Tomato sauce (No. 217) apart.
These crepinettes can also be served with rice or mashed
potatoes.
CHArXER VIII.
S79. FRESH BOILED HEAT.
Meat that has been boiled for the purpose of making
broth should not be disregaixled on account of it8 loss of
savour and uninviting aspect. When the broth is made,
the different sorts of meat should be taken out of the stock-
pot, placed on a dish, and sent to the table garnished with
some of the vegetables that were cooked with it ; or in other
cases, special vegetables may be simply and carefully pre-
pared (according to season and taste) as I have indicated
in the chapter on Garnishes. Meat served thus will be
found both profitable and useful, and ought to hold its
own in the domestic cookeiy of this country, as well a&
it does in that of France and Italy; but it can also be
prepared under various palatable and tasty dishes, for
which see the following.
880. BEEF HIRONTON.
Cut three pounds of cold boiled beef into slices of about
a quarter of an inch thick, trim off the fat and dry parts,
and place the slices of beef on a dish. Peel, shred fine,
and fry in two ounces of butter four onions to a nice
light-bi-own colour; then sprinkle three tablespoonfuls of
flour over them with sjilt and pepper to taste, and let them
simmer for five minutes longer ; after which, add a pint of
bi*oth and stir well on the fire for fifteen minutes; then
add a teaispoonful of mixed mustard, stir, and drop the
PRACTICAL HOUSEHOLD COOKERY. 177
slices of beef into it ; toss the saut6-pan nicely, warm the
beef without boiling for a few minutes ; season with more
salt and pepper/ if required ; and then dish it up and serve.
381. BOILED BEEF WITH SHARP SAUCE.
Slice the same quantity of beef as in No. 380, lay the
slices in a gratin-pau, season them with salt and pepper,
moisten with a gill of good broth, and put them in the
oven for about fifteen minutes ; after which, pour one pint
of sharp sauce (No. 205) over the beef, and serve.
In the same way the beef can be warmed up, and an
Italian or Tomato sauce poured over it.
882. BOILED BEEF AU GRATIN.
Slice the boiled beef as previously directed, and put it in
a gratin-dish ; place about half a pound of fresh mushroom
cuttings in a stewpan with a pint of broth, season with salt
and pepper ; boil for five minutes, and then pour this over
the beef. Cover the top with bread-crumbs, set the dish
in the oven for ten minutes, and serve.
388. BOILED BEEF, COUNTRYMAN'S STYLE.