Cassell's dictionary of cookery

— Hang a piece of rump (it should not be a small piece), or part of a brisket, for some days ; then simmer it in a stewpan with some allspice, a carrot, two onions, two turnips, and salt to taste, for five or six honrs. Dissolve a piece of butter in a clean stewpan, and mix into it a dessert-spoonful of flour. Add one quart of gravy, a glassful of white wine, and equal quantities of ketchup and browning. Then cut up two carrots and two turnips, flavour all with salt and pepper, and stew until the vegetables are quite tender. Put the meat on a dish, and pour all, first clearing it from any fat, over it. The meat may be glazed or browned with a salamander, before the sauce is poured over. Probable cost, Is. per pound. Beef, with. Yorkshire Pudding.— Take eggs, flour, and milk, according to the size of the pudding required. Allow an egg to every heaped table-spoonful of flom-, and salt to taste. Trim it to a proper consistency with good new milk ; it should be thinner than for boiled batter. If this pudding be not required for a large family a separate compartment may be used for it, and the other part of the dripping-pan may receive the gravy required to throw over the meat. In. any case, place the dripping-pan and joint to the fire till the fat begins to flow, before the batter is put in, and stir it round in the basin that no sediment may remain. See that it cooks evenly and that the edges are not burned, and when done sufficiently turn if liked. Some prefer it browned on one side only. The usual thickness is about an inch when well browned on both sides. Divide into pieces sufficient for each person, and send it to table quickly. It should be put into the dripping just in time to get it done with the meat. Time, one and a half to two hours. Beer, How to Treat "Foxed."— "Foxed" beer has a rank unpleasant taste, and may be known by the white specks floating on its surface. To remedy this, infuse a handful of hops and a little salt of tartar in a pint of boiling water, and, when cold, strain and pour into the cask, closing the bunghole at once. Beer Soup (German method).— Simmer two quarts of mild beer (it should not be bitter) with the thin rind of a lemon, a few cloves, and a stick of cinnamon, sweeten with sugar, and add it through a sieve to the yolks of six wellbeaten eggs and half a pint of cream. Whilst pouring into the tureen, stir it to a froth with a wire whisk. The beer should be very hot, without boiling, before it is stirred with the eggs. Serve hot with toast. Time, about half an hour- to simmer. Probable cost, 9d. per quart. Sufficient for eight or ten persons. Beer Soup with Caraway Seeds.— Boil some brown bread in si little water until soft enough to be beaten to a smooth pulp ; put three pints of beer into the soup kettle with a httle lemon-peel, cinnamon, sugar, and a large tea-spoonful of caraway seeds ; mix the breadpulp to the beer, and boil aU together till the flavour is extracted from the seeds ; then beat up four eggs in the tureen, and pour the soup upon them, stirring briskly all the time. Serve hot. Time to boil the beer, about twenty minutes. Probable cost, 4d. per pint. Sufficient for six or seven persons. Beer Soup with Milk.— Take equal quantities of beer and milk (one quart of each) :* BEE (67 ) BER