Hasty Soup.
The trimmings of your roast beef, and any other cold meat you may have—about two and a half pounds in all, chopped very fine.
- 2 tablespoonfuls of butter.
- 2 tablespoonfuls of browned flour.
- 2 quarts of water.
- 2 handfuls of fried bread.
- Pepper and salt.
- 1 tablespoonful of walnut catsup.
Put meat, butter, salt and pepper into a saucepan; add two quarts of cold water, and bring slowly to a boil. Cook half an hour after the boil fairly begins. Strain hard through a thin cloth; thicken with browned flour; add the catsup; boil up once, and pour over the fried bread in the tureen.
Larded Beef.
Trim yesterday’s roast on top, bottom, and sides, saving all the fragments for your soup. Then make incisions quite through the meat, and thrust in numerous lardoons of fat salt pork, projecting above and below. Rub the meat all over with vinegar, and then with melted butter, rubbing both in well. Put in a dripping-pan. Take the fat from the top of yesterday’s gravy; thin it with a little hot water; strain this into the dripping-pan, and baste the meat plentifully with it, keeping another pan inverted over it between times. If your oven be moderately good, the beef should be ready for table in forty-five minutes. Pour a few spoonfuls of gravy over it when dished. Put the rest into a sauce-boat.
Stewed Parsnips.
Scrape, slice lengthwise, and lay in cold water half an hour. Cook tender in boiling water, a little salt. Drain off half the water, and stir in a tablespoonful of butter rolled thickly in flour. Pepper and salt to your taste, and stew gently five minutes before pouring into a deep, covered dish.
Browned Potatoes.
Mash soft with butter, milk, and salt. Heap as irregularly as possible upon a pie-dish, and set in a quick oven. Mem.: The dish should be well greased. As the potato browns, glaze it with butter. Slip carefully to a hot dish.
“Brown Betty.”
- 1 cup bread-crumbs.
- 2 cups chopped tart apples.
- ½ cup of sugar.
- 1 teaspoonful of cinnamon.
- 2 tablespoonfuls of butter.
Put a layer of chopped apple in a buttered pudding-dish; strew with sugar, butter, and cinnamon. Cover with bread-crumbs; then more apple. When your dish is full, cover with crumbs. Invert a tin plate over it, and “steam” forty-five minutes in a good oven. Then, uncover and brown. Eat warm, with sugar and butter, or cream.
Tea and Albert Biscuit.
Pass these after the pudding. Tea-drinking is restful as well as refreshing on a busy day. Weary housekeepers can have no more innocent nervine.