BUBBLE-AND-SQUEAK

[COLD MEAT COOKERY.] _Ingredients._—A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste. _Mode._—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 frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done, it is ready to serve. _Time._—Altogether, ½ hour. _Average cost_, exclusive of the cold beef, 3_d._ _Seasonable_ at any time.

BULLOCK’S HEART, to Dress a.

_Ingredients._—1 heart, stuffing of veal forcemeat. _Mode._—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 eat 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. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 6 or 8 persons. _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.

BUNS, Light.

_Ingredients._—½ teaspoonful of tartaric acid, ½ teaspoonful of bicarbonate of soda, 1 lb. of flour, 2 oz. of butter, 2 oz. of loaf sugar, ¼ lb. of currants or raisins,—when liked, a few caraway seeds, ½ pint of cold new milk, 1 egg. _Mode._—Rub the tartaric acid, soda, and flour all together through a hair sieve; work the butter into the flour; add the sugar, currants, and caraway seeds, when the flavour of the latter is liked. Mix all these ingredients well together; make a hole in the middle of the flour, and pour in the milk, mixed with the egg, which should be well beaten; mix quickly, and set the dough, with a fork, on baking-tins, and bake the buns for about 20 minutes. This mixture makes a very good cake, and if put into a tin, should be baked 1½ hour. The same quantity of flour, soda, and tartaric acid, with ½ pint of milk and a little salt, will make either bread or tea-cakes, if wanted quickly. _Time._—20 minutes for the buns; if made into a cake, 1½ hour. _Sufficient_ to make about 12 buns.

BUNS, Plain.

_Ingredients._—1 lb. of flour, 6 oz. of good butter, ¼ lb. of sugar, 1 egg, nearly ¼ pint of milk, 2 small teaspoonfuls of baking-powder, a few drops of essence of lemon. _Mode._—Warm the butter, without oiling it; beat it with a wooden spoon; stir the flour in gradually with the sugar, and mix these ingredients well together. Make the milk lukewarm, beat up with it the yolk of the egg and the essence of lemon, and stir these to the flour, &c. Add the baking-powder, beat the dough well for about 10 minutes, divide it into 24 pieces, put them into buttered tins or cups, and bake in a brisk oven from 20 to 30 minutes. _Time._—20 to 30 minutes. _Average cost_, 1_s._ _Sufficient_ to make 12 buns. _Seasonable_ at any time.

BUNS, Victoria.

_Ingredients._—2 oz. of pounded loaf sugar, 1 egg, 1½ oz. of ground rice, 2 oz. of butter, 1½ oz. of currants, a few thin slices of candied-peel, flour. _Mode._—Whisk the egg, stir in the sugar, and beat these ingredients both together; beat the butter to a cream, stir in the ground rice, currants, and candied-peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Place these on a buttered tin, and bake them for ½ to ¾ hour. They should be put into the oven immediately or they will become heavy, and the oven should be tolerably brisk. _Time._—½ to ¾ hour. _Average cost_, 6_d._ _Sufficient_ to make 7 or 8 buns. _Seasonable_ at any time.

BUTTER, Browned.

_Ingredients._—¼ lb. of butter, 1 tablespoonful of minced parsley, 3 tablespoonfuls of vinegar, salt and pepper to taste. _Mode._—Put the butter into a frying pan over a nice clear fire, and when it smokes, throw in the parsley, and add the vinegar and seasoning. Let the whole simmer for a minute or two, when it is ready to serve. This is a very good sauce for skate. _Time._—¼ hour.

BUTTER, Clarified.

Put the butter in a basin before the fire, and when it melts, stir it round once or twice, and let it settle. Do not strain it unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder, or piece of wash-leather, tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes.

BUTTER, Curled.

Tie a strong cloth by two of the corners to an iron hook in the wall; make a knot with the other two ends, so that a stick might pass through. Put the butter into the cloth; twist it tightly over a dish, into which the butter will fall through the knot, so forming small and pretty little strings. The butter may then be garnished with parsley, if to serve with a cheese course; or it may be sent to table plain for breakfast, in an ornamental dish. Squirted butter for garnishing hams, salads, eggs, &c., is made by forming a piece of stiff paper in the shape of a cornet, and squeezing the butter in fine strings from the hole at the bottom. Scooped butter is made by dipping a teaspoon or scooper in warm water, and then scooping the butter quickly and thin. In warm weather, it would not be necessary to heat the spoon.

BUTTER, Fairy.

_Ingredients._—The yolks of 2 hard-boiled eggs, 1 tablespoonful of orange-flower water, 2 tablespoonfuls of pounded sugar, ¼ lb. of good fresh butter. _Mode._—Beat the yolks of the eggs smoothly in a mortar, with the orange-flower water and the sugar, until the whole is reduced to a fine paste; add the butter, and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain butter may be done in the same manner, and is very quickly prepared, besides having a very good effect.

BUTTER, to keep Fresh.

Butter may be kept fresh for ten or twelve days by a very simple process. Knead it well in cold water till the buttermilk is extracted; then put it in a glazed jar, which invert in another, putting into the latter a sufficient quantity of water to exclude the air. Renew the water every day.

BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table.

_Ingredients._—¼ lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon. _Mode._—Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with. _Average cost_, for this quantity, 5_d._

_Note._—4 tablespoonfuls of Béchamel, 2 do. of white stock, with 2 oz. of the above maître d’hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maître d’hôtel sauce.

BUTTER, Melted.

_Ingredients._—¼ lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste. _Mode._—Cut the butter up into small pieces, put it into a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it _one way_ constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil. _Time._—1 minute to simmer. _Average cost_ for this quantity, 4_d._

BUTTER, Melted (more Economical).

_Ingredients._—2 oz. of butter, 1 dessertspoonful of flour, salt to taste, ½ pint of water. _Mode._—Mix the flour and water to a smooth batter, which put into a saucepan. Add the butter and a seasoning of salt, keep stirring _one way_ till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. _Time._—2 minutes to simmer. _Average cost_ for this quantity, 2_d._

BUTTER, Rancid, What to do with.

When butter has become very rancid, it should be melted several times by a moderate heat, with or without the addition of water, and as soon as it has been well kneaded, after the cooling, in order to extract any water it may have retained, it should be put into brown freestone pots, sheltered from the contact of the air. The French often add to it, after it has been melted, a piece of toasted bread, which helps to destroy the tendency of the butter to rancidity.

BUTTER, Melted (the French Sauce Blanche).

_Ingredients._—¼ lb. of fresh butter, 1 tablespoonful of flour, salt to taste, ½ gill of water, ½ spoonful of white vinegar, a very little grated nutmeg. _Mode._—Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour. _Time._—1 minute to simmer. _Average cost_, 5_d._ for this quantity.

BUTTER, Melted, made with Milk.

_Ingredients._—1 teaspoonful of flour, 2 oz. of butter, ½ pint of milk, a few grains of salt. _Mode._—Mix the butter and flour smoothly together on a plate, put it into a lined saucepan, and pour in the milk. Keep stirring it _one way_ over a sharp fire; let it boil quickly for a minute or two, and it is ready to serve. This is a very good foundation for onion, lobster, or oyster sauce: using milk instead of water makes it look much whiter and more delicate. _Time._—Altogether, 10 minutes. _Average cost_ for this quantity, 3_d._

CABBAGE, Boiled.

_Ingredients._—-To each ½ gallon of water allow 1 heaped tablespoonful of salt; a _very small_ piece of soda. _Mode._—Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into _plenty_ of _fast-boiling_ water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve. _Time._—Large cabbages, or savoys, ½ to ¾ hour, young summer cabbage, 10 to 12 minutes, after the water boils. _Average cost_, 2_d._ each in full season. _Sufficient._—2 large ones for 4 or 5 persons. _Seasonable._—Cabbages and sprouts of various kinds at any time.

CABBAGE, Red, Pickled.

_Ingredients._—Red cabbages, salt and water; to each quart of vinegar, ½ oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne. _Mode._—Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth. Put them in a jar; boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, and, if kept for a very long time, the cabbage is liable to get soft and to discolour. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle. Tie down with bladder, and keep in a dry place. _Seasonable_ in July and August, but the pickle will be much more crisp if the frost has just touched the leaves.

CABBAGE, Red, Stewed.

_Ingredients._—1 red cabbage, a small slice of ham, ½ oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. _Mode._—Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, ½ pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish. _Time._—Rather more than 1 hour. _Average cost_, 4_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from September to January.