Cassell's dictionary of cookery

Windmill Pancakes. — These are pink pancakes prepared as follows : — Boil a large red beetroot until it is very tender ; then peel it, cut it into thin slices, and pound it to a pulp in a marble mortar. Add the yolks of five eggs, two table-spoonfuls of flour, four of cream, plenty of powdered loaf sugar, half of a nutmeg grated, and a wine-glassful of brandy. Rub the whole into a batter, and fry the pancakes with lard. Serve them up hot, garnished with green sweetmeats. Windsor Beans {see Beans, Broad or Windsor) . Windsor Beans (a la Poulette). — Windsor beans are to be served at a good table only when very young and fresh-gathered. Boil them in salt and water. When nearly done drain them, and stew them in a little sauce tournee with a bunch of parsley and green onions, a little savory chopped very fine, and a small lump of sugar. When the beans are sufficiently reduced, throw in a thickening made of the yolks of two eggs and a little thick cream. Send them up in a short sauce, and properly seasoned. Windsor Beans, Ham with {see Ham with Windsor Beans) . Windsor Beans (preserved in tins). — Procure, as a pattern, from an Italian warehouse a tin box, pint size, with its cover. Get as many similar boxes made as will be required. Gather the Windsor beans when they are the size of green peas ; put them into the tins with a tea-spoonful of salt, a sprig of green winter savory, and half a gill of water. Let a tinman solder down the covers ; then put the tins into a large stewpan. Cover with boiling water, and boil quickly for half an hour. Take them from the fire, and when cold examine them carefully. Solder again any parts that leak, and keej) them in a cool place. When the beans are to be used, open the tin, and turn its contents, liquor and all, into a saucepan with a sprig of parsley and a pinch of powdered white sugar. When the beans are hot, strain off the liquor, put the vegetables into a tureen with a small piece of butter, and serve. Time to boil the beans in the tins, half an hour. Windsor or Broad Beans.— These beans are great favourites with many persons, but they are not good unless they are young and freshly gathered. They are in season in July and August. To boil them, first shell them, then put them into slightly-salted and fast-boiling water. When tender, drain them, dish them quickly, and serve with parsley sauce. They are the usual accompaniment to boiled bacon. They should be boiled separately. Two or three recipes for dressing these beans are given under Beans, Broad or Windsor. Windsor Pancakes {see Pancakes, Windsor). Windsor Pies of Meat, Poultry, or Game. — Take a pound of lean undressed mutton from the loin or leg, or an equal quantity of any other kind of meat, poultry, or game. Cut it into dice, season with pepper, salt, chopped mushrooms, finely-shred parsley, and minced shallot, and moisten with good gravy. Line some patty-pans with pastry, three-parts fill them with the mixture, cover them with pastry, and press the edges securely together. Make a little slit in the centre of each patty, and ornament it. Brush the patties over with egg, and bake in a well-heated oven. WTien done enough, dish them on a napkin, and serve. Time to bake the patties, about twenty minutes. Sufficient, a dozen for a dish.