Mrs. Beeton's Cookery Book; And Household Guide - Softcover

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1898 edition. Excerpt: ... a favourite accompaniment to boiled salmon, is a nice addition to all descriptions of salads, and makes a pretty garnish to lobster salad. Average cost, when scarce, ls. to 2s. 6d.; when cheapest, may be had for 2d. each. Seas0'nable--forced from the beginning of March to the end of June 5 in ull season in'Ju1y, August, and September. 361.-BNDIVE. This beautiful vegetable makes an excellent addition to winter salad, when other salad herbs are not obtainable. It is usually placed in the centre of the dish, with slices of beetroot, hard-boiled eggs, and curled celery placed round it. Carefully wash and cleanse it free from insects, which are generally found near the heart; remove any decayed or dead leaves, and dry it thoroughly by shaking in a cloth. This vegetable may also be served hot, stewed in cream, brown gravy or butter; not very highly seasoned, as that would destroy and overpower the flavour of the vegetable. Aver e cost, 2d. per head. Slqflicient---1 healill for a salad for 4 persons. Bealonable from November to March, 3&2.--nosssaamsn. This root scraped. is always served with hot roast beef, and is used for nishing man kinds of boiled fish. gt the horseradish remain in cold water for an hour; wash it well, and, with a sh knife, scrape it into very thin shrtlelds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remamder use for garnishing the joint: it should be placed in tufts round the border of the dish. with 1 or 2 bunches on the meat. See Horseradish Sauce, No. 110. Average cost, 2d. per stick. 363.--LB'.l"Il.'UOHB. These form one of the principal ingredients to summer salads; should be nicely blanched and eaten young. They may also be stewed and sent to...