Home cookery

Line a tin plate with pastry. Place over half a pound of mushrooms that have been peeled, sliced, and cooked tender in two ounces of butter, mixing with them about two tablespoonfuls of bread crumbs, and sufficient white sauce or cream to moisten them. Season to taste. Add two hard-boiled eggs, sliced. Cover with a lid of pastry. Score the top ornament, and brush over with egg. Bake about twenty minutes in quick oven. ^-Meat Dishes.-^ Directions for roasting and boiling meat have already been given on pages 5, 6. The following dishes may be used in the place of ordinary joints, and many of them are better suited to small families. o fa Rolled Steak. Best steak i| to 2 lbs. ' Bread crumbs ^ lb. Suet, finely chopped ... 2 tablespoonfuls. Parsley ... i ,, Thyme ,, ... i teaspoonful. Salt J Pepper to taste. Egg to bind. Stock or water i pint. Flour I tablespoonful. Mushroom catsup ^ ,, The meat should be all in one piece, about half an inch thick. Put it on a pasteboard and flatten it with a rolling pin; spread over it the forcemeat, roll up, and bind with tape. Put it into a deep dish (a brown earthenware piedish is best), pour over it the stock or water, cover closely, and stew in a slow oven for about two hours. Take out the meat, thicken the gravy with the flour, add catsup, and seasoning of pepper and salt — boil up, and pour over the meat. Grilled Steak. Steak for grilling should be cut from beef which has been hanging some time, or it will not be tender. Have ready a steak cut about one inch thick, pour two or three tablespoonfuls of salad oil on a dish, let the steak remain in this for two hours, turning it occasionally ; this prevents it getting too dry whilst cooking. Grill on a hot gridiron over a clear fire, turning it occasionally. Time, fifteen to twenty minutes according to size. Serve at once. Place a small piece of butter on the top of the steak, or Maitre d' Hotel butter can be used. Garnish with potato chips or straws. Stewed Steak. Best steak Butter Carrot, sliced Turnip ,, Onion ,, Bunch of herbs — parsley, thyme, marjoram, and piece of bay-leaf. Stock or water (warm) ... Flour Carrots and turnips (boiled separately) Pepper and salt 1^ to 2 lbs. I oz. I (small). f pint. J tablespoonful. to garnish, to taste. Melt the butter in a stewpan ; when it bubbles put in the steak ; when it is brown on one side, turn it, and fry it on the other. Put the vegetables in when the steak is turned — take care that they do not burn. When this side of the meat is brown, add the stock and the herbs. Simmer gently for about one and a half hours, take out the meat and keep it hot, strain the gravy, thicken it with the flour, pour it round the meat, and garnish with carrots and turnips which have been boiled separately, and which are sliced or cut into dice. Fillet of Beef. Fillet of beef 2 or 3 lbs. Butter I oz. Beef dripping i oz. Parsley, chopped i tablespoonful. Lemon rind a small piece. Stock (thickened with one teaspoonful of flour) ... ^ pint. Catsup ... I tablespoonful. ^ . fi winesflassful, or Fort wme < ^11 rather less. Pepper and salt to season. The fillet must be cut in one piece, and if the shape is not very §*ood, it must be bound into a good shape with tape.