By Mrs. Beeton
The indefatigable Mrs Beeton was once topped The household goddess lengthy ahead of the likes of Nigella began dishing out kitchen knowledge and licking chocolate off their arms. fantastically produced and encapsulating the cream of her family administration Bible, crucial Beeton contains pearls of knowledge on home tasks (and the significance of elbow grease), domestic hairdressing, baby rearing and a few of Mrs B's so much celebrated recipes.
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Additional info for Essential Beeton: Recipes and Tips from the Original Domestic Goddess
Clean and crimp the tench; carefully lay it in a stewpan with the stock, wine, salt and pepper, and bay-leaf; let it stew gently for ½ hour; then take it out, put it on a dish, and keep hot. Strain the liquor, and thicken it with butter and flour kneaded together, and stew for 5 minutes. If not perfectly smooth, squeeze it through a tammy, add a very little cayenne, and pour over the fish. Garnish with balls of veal forcemeat. —Rather more than ½ hour. Seasonable from October to June. —2 middling-sized trout, ½ onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock, 1 glass of port wine, thickening of butter and flour.
Sufficient for 8 persons. —This can be thickened with tomatoes, and vermicelli served in it, which makes it a very tasteful soup. —4 small eels, sufficient water to cover them; a large bunch of parsley. —Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen. —½ hour. —6d. per lb. Seasonable from June to March. Sufficient for 4 persons.
Boil the whole up for 1 minute, and serve hot. —5 minutes. —5d. for ½ pint. Sufficient, this quantity, for a brill, small turbot, 3 or 4 soles, &c. —This is the most acrid and stimulating spice with which we are acquainted. It is a powder prepared from several varieties of the capsicum annual East-India plants, of which there are three so far naturalised in this country as to be able to grow in the open air: these are the Guinea, the Cherry, and the Bell pepper. All the pods of these are extremely pungent to the taste, and in the 51 green state are used by us as a pickle.