No. 31. Brighton Stew

1/2 pound cooked haricot beans. 1/2 pint fresh green peas. 1 small cauliflower. 6 small onions.

1 pint haricot bean stock.

1 ounce butter.

1/2 ounce flour.

The juice of half a lemon.

Salt and pepper to taste.

Dissolve the butter in a stewpan, peel and halve the onions and fry them for about ten minutes, but do not allow to brown, stir in the flour, add the peas and stock, and simmer until the vegetables are tender, stirring frequently, then add the beans, lemon juice, and seasonings. Boil the cauliflower separately, break up the white part into neat pieces, add them to the stew, and simmer altogether for a few minutes. Pour into an entree dish and serve very hot.

Note. - Good tinned peas will answer the purpose when fresh ones are not obtainable.

No. 32. Carrot Stew

3 carrots. 1 large onion. 1 ounce butter.

1 1/2 pints water.

6 ounces cooked rice.

1 teaspoon salt.

Slice the carrots and onion, and fry them in the butter for ten minutes, but do not let them brown; add salt and water, and boil for one and a half hours; then stir in the rice, simmer for another half hour, stirring frequently, and serve.

No. 33. Stewed Cucumber

1 cucumber.

1 shalot.

1/2 ounce butter.

1/4 pint water.

A little pepper and salt.

Peel and slice the cucumber, place it in an enamelled stewpan with the shalot finely minced, the butter, pepper, salt and water. Simmer very gently for about half an hour, or until quite tender.

Note. - May be served plain, or with tomato sauce No. 181.

No. 34. Stewed Cucumber And Beetroot

1 small cucumber. 12 slices of beetroot. 1 shalot.

1 ounce butter.

1/4 pint water.

A little pepper and salt.

Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.

No. 35. Stewed Cucumber With Sauce Piquante

2 cucumbers. 2 ounces butter. Pepper to taste.

1 gill of water.

1/2 teaspoon salt.

1/2 pint sauce piquante.

Peel and slice the cucumbers, place them in a stewpan with the other ingredients, and simmer for half or three-quarters of an hour, leaving the lid off the last few minutes in order that none of the liquor may remain. Serve with piquante sauce No. 171 poured over, and sippets of toast.

No. 36. Braized Cucumber With Tomato Sauce

1 cucumber. 1 shalot.

1/2 pound tomatoes. 1 gill of water.

2 ounces butter. 1/2 teaspoon salt.

1/4 teaspoon pepper.

3 teaspoons semolina.

Dissolve the butter in a small stewpan, peel and slice the cucumber in slices about a quarter of an inch thick, remove the seeds with a pointed knife, dry the slices in a clean cloth and braize them in the butter until tender (about a quarter of an hour), adding a little salt and pepper. When done (they must on no account be allowed to break), remove them carefully with a fork one by one on to a suitable sized dish, and place on one side. To make the sauce, cut up the tomatoes and shalot, and place them with the seeds and any rough pieces of the cucumber in the butter which has just cooked the cucumber, adding water and salt if needed; simmer for half an hour, strain, and thicken with semolina, or flour if preferred. Re-warm the cucumber by placing it in the oven, pour the sauce over, and serve.