Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

haricot for cold mutton, minced veal. 2. Half-pay pudding. _Saturday._—1. Rump-steak pie, broiled mutton chops. 2. Baked arrowroot pudding. APRIL, Things in Season. _Fish._—Brill, carp, cockles, crabs, dory, flounders, ling, lobsters, red and grey mullet, mussels, oysters, perch, prawns, salmon (but rather scarce and expensive), shad, shrimps, skate, smelts, soles, tench, turbot, whitings. _Meat._—Beef, lamb, mutton, veal. _Poultry._—Chickens, ducklings, fowls, pigeons, pullets, rabbits. _Game._—Leverets. _Vegetables._—Broccoli, celery, lettuces, young onions, parsnips, radishes, small salad, sea-kale, spinach, sprouts, various herbs. _Fruit._—Apples, nuts, pears, forced cherries, &c. for tarts, rhubarb, dried fruits, crystallized preserves. ARROWROOT BISCUITS, or Drops. _Ingredients._—½ lb. of butter, 6 eggs, ½ lb. of flour, 6 oz. of arrowroot, ½ lb. of pounded loaf sugar. _Mode._—Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients. Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about ¼ hour in a slow oven. If the whites of the eggs are separated from the yolks, and both are beaten separately before being added to the other ingredients, the biscuits will be much lighter. _Time._—¼ hour. _Average cost_, 2_s._ 6_d._ _Sufficient_ to make from 3 to 4 dozen biscuits. _Seasonable_ at any time. ARROWROOT BLANCMANGE (an inexpensive Supper Dish). _Ingredients._—4 heaped tablespoonfuls of arrowroot, 1½ pint of milk, 3 laurel-leaves or the rind of ½ lemon, sugar to taste. _Mode._—Mix to a smooth batter the arrowroot with ½ pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured; then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan. Grease a mould with pure salad-oil, pour in the