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, 3d. 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, 2s. 6d. 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.
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, 1s. 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, 6d. 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