Читать книгу How to Cook in Casserole Dishes онлайн

22 страница из 25

 ½ pint (1 cup) hot cream

Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot.

ssss1

 4 lbs. beef from the round

 1 fowl weighing 3 lbs.

 8 inches beef marrow bone

 6 pints (12 cups) cold water

 1 large onion

 2 cloves

 1 large carrot

 1 turnip

 4 stalks celery

 Some toasted bread

 Salt

 1 bay leaf

 1 blade mace

 12 whole peppers

Remove the marrow from the bone. Saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water.

Let it come slowly to boiling point, remove the scum, and set on a cool part of the stove to simmer for half an hour. Draw, truss, and roast the fowl for twenty minutes, then, when well browned, put it into the soup pot, adding the giblets well cleaned. Remove the beef and the chicken as soon as they are tender. Keep hot a part of the beef and a part of the breast of the chicken to serve in the petites marmites.