GRE- DIENTS
2 oz. of powdered sugar, and 1/2 a pint of water.
Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, when add the water, and let it dissolve. Cork closely, and use a few drops when required.
Note. In France, burnt onions are made use of for the purpose of browning. As a general rule, rule, the process of browning is to be disapt to impart a slightly unpleasant flavour to the stock, and consequently all soups made from it.
Brussels - Sprouts, Boiled.
INGREDIENTS. To each gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda. AVERAGE COST, 2d. per lb.
Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides; put them into a saucepan of boiling water, with salt and soda soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; BRUSSELS SPROUTS. drain, dish, and serve with a tureen of melted butter, or with a maître d'hôtel sauce poured over them. Another mode of serving them is, when they are dished, to stir in about 1 oz. of butter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools.
BUNS, BATH.
TIME. From 9 to 12 minutes after the water boils.
SEASONABLE from November to March.
Bubble-and-Squeak. (Cold Meat Cookery.) - INGREDIENTS. slices of cold boiled beef, butter, cabbage, 1 A few thin sliced onion, pepper and salt to taste.
AVERAGE COST, exclusive of the cold beef, 3d.
Fry the slices of beef gently in a little butter, taking care not to dry them up.
Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed till quite hot in a fryingpan, with butter, a sliced onion, and seasoning of pepper and salt.
When the onion is done, it is ready to serve.
TIME.-Altogether, hour.
SEASONABLE at any time.
Bullock's Heart, To Dress a. -INGREDIENTS for dish for 6 to 8 persons. - 1 heart , stuffing of veal forcemeat. AVERAGE COST, 2s. 6d.
Put the heart into warm water to soak for 2 hours; then wipe it well with a cloth, and, after cutting off the lobes, stuff the inside with a highly-seasoned forcemeat.
Fasten it in, by means of a needle and coarse thread; tie the heart up in paper, and set it before a good fire, being very particular to keep it well basted, or it will be dry, there being very little of its own fat. Two or three minutes before dishing, remove the paper, baste well, and serve with good gravy and red-currant jelly or melted butter. If the heart is very large, it will require 2 hours, and, covered with a caul, may be baked as well as roasted.
TIME.-Large heart, 2 hours.
SEASONABLE all the year.
Note. This is an excellent family dish, is very savoury, and, though not seen at many good tables, may be recommended for its cheapness and economy.