French Beans with Force-meat Balls.
Chop the beef taken from the soup when cold. Add one-third as much bread-crumbs, and season well. Put a spoonful of butter into a saucepan, and when it hisses, stir in the meat, then a little browned flour wet up with cold water. Beat an egg light, pour the meat upon it, and mix well. Make into floured balls and fry in hot dripping. Cook the beans as usual and lay the balls about them when dished.
Boiled Rice.
Wash well and cook in hot salted water, shaking up from time to time until the water is nearly all absorbed, and the rice soft, with every grain distinct. Put a good piece of butter upon the top after it is dished.
Neapolitan Pudding.
- 1 large cup of bread-crumbs soaked in milk.
- ¾ cup of sugar.
- 5 eggs.
- 1 lemon, juice and grated rind.
- ½ lb. stale sponge-cake.
- ½ lb. almond maccaroons.
- ½ cup jelly or jam.
- 1 small tumbler of sherry wine.
- ½ cup of milk for the crumbs.
- 1 tablespoonful melted butter.
Cream butter and sugar. Beat in the whipped yolks; then the crumbs, the lemon, and when this is a smooth paste, the whites. Butter a mould thickly, and cover the bottom with dry bread-crumbs, and these with maccaroons, laid evenly. Wet with wine, and pour on a layer of the mixture just made; next, put sliced cake spread with jelly, then more maccaroons wet with wine, more custard, cake and jam, until all the materials are used up, with a layer of custard on top. Cover closely; set in a pan of boiling water and cook three-quarters of an hour in the oven, then remove the top and brown. Turn out carefully, and pour over it a sauce made of currant-jelly warmed, and beaten up with two tablespoonfuls of melted butter and a glass of wine. A plain round mould is best for this pudding.
Second Week. Sunday.