Household Recipes.

Patea Mail, 18 March 1882, Page 1 (Supplement)

Household Recipes.

Beefsteak with Olives. —Take a piece of rump steak, cut it in slices three-eighths of an inch thick, and trim them into shape. Melt plenty of butter in a baking tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some hot butter, turning them to let both sides take color. Stone a quantity of olives, and parboil them. Fry some onions a dark brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, with pepper, salt and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them. Boiled Haricot Beans. —Drain the beans, and put them in a saucepan with plenty of cold water, slightly salted. Let them boil gently till tender, but not pulpy. They will take about two hours. Pour away the water, and let the beans stand by the fire a minute or two, shaking them once or twice to dry them. Put a little piece of butter with them, and a little pepper and salt, and serve them as hot as possible. For a change, the beans when drained may be put into a stewpan, with a slice of butter, pepper, salt, a tablospoonful of lemon juice, and. a tablespoonful of chopped parsley ; or X oz. of butter may be melted, mix smoothly with i oz of flour, a £ pint of stock or water, and a tablespoonful of parsley, and the beans may be shaken over the fire in this sauce. Still another change may be made by chopping one or two onions very finely, then frying them in a little butter, mixing them with the boiled beans, and moistening the whole with a spoonful or two of gravy. It must not be forgotten that any haricot beans that are left will be excellent served as a salad. If it should happen that they have not been soaked over-night, they may still be prepared for dinner, care being taken to throw half a cupful of cold water in with them every half-hour whilst they are boiling. In this case they will not need to boil much longer than they would if soaked.—Cassell’s *• A Year’s Cookery.”

Sauce Hollandxsb.— Melt 2 oz. of butter in a saucepan, mix with it the yolks of three eggs, a good spoonful of flour, a little salt and nutmeg, and about three tablespoonfuls of cold water. Stir this over the fire till on the point of boiling, when the sauce should be a little thick. Draw the saucepan to the side of the stove, and stir in slowly 3 oz. more butter, add the juice of a lemon arid serve hot. Another way :—Half a pound of butter, three yolks eggs, one lemon, ten whole grains black pepper, pinch salt. Break yolks of eggs into a saucepan, add the pepper crushed but not powdered, the salt, the juice of lemon; whisk it well. In another saucepan melt the butter to cream (ta king care nofc to boil ), then with a spoon drop the butter slowly on to the eggs, stirring all the time ; beat it well together, strain through a tammy cloth, and place the saucepan in a Bainmarie until dinner is served ; add a small piece of butter the last moment.