Reform Cookery Book (4th edition) eBook

This eBook from the Gutenberg Project consists of approximately 141 pages of information about Reform Cookery Book (4th edition).

Rissoles.

Roll out rough puff or short crust very thin, stamp out into rounds, put a little of the mince on one, wet edges and put another on top, press very firmly together, brush over with egg and fry in deep, smoking-hot fat.

German Pie.

Take an ordinary pie-dish, such as used for steak pie.  Have one or two large Spanish onions half-cooked, remove the centres, and put in pie-dish.  This will serve both to keep up the paste and to hold gravy.  Fill up the dish with partially stewed German lentils, and either sliced tomatoes or pieces of carrot and turnip first fried in a little butter.  There should also be plenty of chopped onions put in the bottom of the dish, which should be buttered.  Fill nearly up with well-seasoned stock, “Extract,” gravy, or water, cover with rough puff paste, and bake for an hour or longer, according to size.  There should be a hole in top of pastry, covered with an ornament, which could be lifted off, and some more gravy put in with a funnel.  Serve very hot.  If to be used cold, a little soaked tapioca should be cooked with it, or some vegetable gelatine might be dissolved in the gravy.

By way of variety, a few force-meat balls may be put in; also mushrooms when in season.

Haricot Pie

is made much the same as above, substituting Butter Beans or Giant Haricots for the German lentils.  They should be soaked all night and nearly cooked before using.  Put in a layer of beans, sprinkle in a little tapioca, then put a layer of sliced tomatoes and repeat.  Fried beetroot may be used instead of tomatoes, and crushed vermicelli or bread crumbs instead of tapioca.

Haricot Raised Pie,

which is very good to eat cold for pic-nic luncheon, &c., is made as follows:—­Soak 1/2 lb. large beans all night, when the skins should come off easily, and put to stew or steam with butter, shred onions, and a very little stock or water till soft, but not broken down.  Set aside to cool.  Prepare a raised pie case [Footnote:  See Pastry.], put in half the beans, a layer of sliced tomatoes, and a layer of hard-boiled eggs.  Repeat.  Put on lid, which should have hole in centre, and bake in a good, steady oven for an hour.  Meanwhile, have some strips of vegetable gelatine soaking, pour off the water, and bring to boil in a cupful well-seasoned stock, “Extract,” gravy, &c.  Stir till gelatine is dissolved, and when the pie is removed from the oven, pour this in.  When cold this should be a firm jelly, and the pie will cut in slices.  If tomato or aspic jelly is prepared, some of that would save trouble.  Melt and pour in.

There are many other toothsome ways of serving haricot and butter beans.  In every case they should first be well washed, soaked, and three-parts cooked with stock or water, butter, onions, and seasoning.

Savoury Haricot Pie.

This is made without paste.  Put a layer of beans in buttered pie-dish, then pieces of carrot and turnip—­previously par-boiled—­to fill up the dish.  Pour in a little gravy.  Cover with a good white sauce, well seasoned with made mustard, chopped parsley, &c., and coat thickly with bread crumbs.  Dot over with bits of butter, and bake 30 or 40 minutes.

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Reform Cookery Book (4th edition) from Project Gutenberg. Public domain.
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