roll each piece in a little flour, put into the saucepan with the onions and allow it to cook for quarter of an hour ; then put in the water, cloves bruised, pepper and salt✪ Stewed Steak, allow to simmer one and a half hours, then put in the extract of meat and serve with mashed potatoes. 204— CASSEROLES OF COLD MEAT. ^ lb. cold beef 2 chopped eschalots 1 lb. cold potatoes (very fine) 1 oz. butter 2 eggs Breadcrumbs Salt and pepper 1 teaspoonful of N.Q.M.E. Co.'s extract of meat✪ Casseroles of Cold Meat. Mode. — Mash the potatoes and mix with the butter, pepper, salt, eschalot (very finely chopped), and one egg well beaten, put the meat through a mincing machine, season with pepper and salt, mix a teaspoonful of extract with a little water, simmer it for about ten minutes ; form the potatoes into balls, carefully take out the centre and fill up with mincemeat, then brush over with a little egg and roll in breadcrumbs ; fry a nice golden brown in boiling dripping ; sprinkle a little chopped parsley over thera and serve very hot. 205— BRAIZED STEAK. 2 or 3 lbs. rump steak Salt and pepper 2 or 4 onions Butter✪ Braized Steak. Mode. — Have a steak cut by the butcher quitp an inch and a half in thickness, at the bottom of a stewpan put the butter, on this lay the steak (do not cut it up), as closely as possible, pepper and salt to taste; peel the onions and cut them in thick slices, place on top of the steak, salting them moderately ; cover the stewpan down closely and place it on the stove where it will simmer very slowly for quite three hours, no water must be added. Serve with or without the onions and strain the gravy over. Beef Entrees. 206— STEWED OX TAIL AND WALNUTS. 1 ox tail 1 onion 6 pickled walnuts 3 cloves J pt. water Pepper and salt. Mode. — Chop up tlie ox tail into small pieces and slice the onion, put them on to boil in a pint of water, together with the cloves, pepper and salt ; boil for two hours, cut the walnuts into eight pieces each and put in the stew, allow to simmer half an hour, thicken with a little flour. 207— STEWED OX TAIL AND TOMATOES. 1 ox tail Butter 6 tomatoes Little parsley 1 onion Pepper and salt✪ Stewed Ox Tail and Tomatoes Mode. — Cut up the ox tail, cover with water and boil for two hours and a half with pepper and salt to taste, slice the onion and fry in the butter, put in a little caj^enne and salt, when nearly cooked slice the tomatoes and add with the chopped parsley, strain the ox tail, put in a dish and cover with the tomato sauce. The liquor of the ox tail should be used as soup ; either add the very thin ends of the tail chopped very small with a little herbs, pepper and salt, and a teaspoon- ful of sauce, or some vegetables sliced small, and boil again for one hour. 208— STEWED BEEF AND CELEEY. 3 lbs. steak 8 cloves I head of celery 1 onion , ^ Pepper and salt✪ Stewed Beef and Celery. - ' . Mode. — Cut the steak into pieces of about two inches square, put on in a saucepan with a pint and a half of water, pepper and salt, cloves and the onion cut into small pieces, wash the celery and take away the leaves ^the green stalks can be used for this), cut the celery into pieces oj about four inches long ; put into the saucepan and allow "Beef Entrees. to boil slowly for about two hours ; a tablespoonful oi Worcestershire sauce rather improves it; thicken the gravy with a little flour. 209— BEOILED STEAK. 2 lbs. fillet steak Chopped parsley ✪ Broiled Steak

AI-modernized reading of the original text

roll each piece in a little flour, put into the saucepan with the onions and allow it to cook for quarter of an hour ; then put in the water, cloves bruised, pepper and salt, allow to simmer one and a half hours, then put in the extract of meat and serve with mashed potatoes. 204— CASSEROLES OF COLD MEAT. ½ lb. cold beef 2 chopped eschalots 1 lb. cold potatoes (very fine) 1 oz. butter 2 eggs Breadcrumbs Salt and pepper 1 teaspoonful of N.Q.M.E. Co.'s extract of meat. Mode. — Mash the potatoes and mix with the butter, pepper, salt, eschalot (very finely chopped), and one egg well beaten, put the meat through a mincing machine, season with pepper and salt, mix a teaspoonful of extract with a little water, simmer it for about ten minutes ; form the potatoes into balls, carefully take out the centre and fill up with mincemeat, then brush over with a little egg and roll in breadcrumbs ; fry a nice golden brown in boiling dripping ; sprinkle a little chopped parsley over thera and serve very hot. 205— BRAIZED STEAK. 2 or 3 lbs. rump steak Salt and pepper 2 or 4 onions Butter. Mode. — Have a steak cut by the butcher quite an inch and a half in thickness, at the bottom of a stewpan put the butter, on this lay the steak (do not cut it up), as closely as possible, pepper and salt to taste; peel the onions and cut them in thick slices, place on top of the steak, salting them moderately ; cover the stewpan down closely and place it on the stove where it will simmer very slowly for quite three hours, no water must be added. Serve with or without the onions and strain the gravy over. Beef Entrees. 206— STEWED OX TAIL AND WALNUTS. 1 ox tail 1 onion 6 pickled walnuts 3 cloves 1 pt. water Pepper and salt. Mode. — Chop up tlie ox tail into small pieces and slice the onion, put them on to boil in a pint of water, together with the cloves, pepper and salt ; boil for two hours, cut the walnuts into eight pieces each and put in the stew, allow to simmer half an hour, thicken with a little flour. 207— STEWED OX TAIL AND TOMATOES. 1 ox tail Butter 6 tomatoes Little parsley 1 onion Pepper and salt Mode. — Cut up the ox tail, cover with water and boil for two hours and a half with pepper and salt to taste, slice the onion and fry in the butter, put in a little cayenne and salt, when nearly cooked slice the tomatoes and add with the chopped parsley, strain the ox tail, put in a dish and cover with the tomato sauce. The liquor of the ox tail should be used as soup ; either add the very thin ends of the tail chopped very small with a little herbs, pepper and salt, and a teaspoonful of sauce, or some vegetables sliced small, and boil again for one hour. 208— STEWED BEEF AND CELEEY. 3 lbs. steak 8 cloves I head of celery 1 onion , ^ Pepper and salt. - ' . Mode. — Cut the steak into pieces of about two inches square, put on in a saucepan with a pint and a half of water, pepper and salt, cloves and the onion cut into small pieces, wash the celery and take away the leaves (the green stalks can be used for this), cut the celery into pieces oj about four inches long ; put into the saucepan and allow "Beef Entrees. to boil slowly for about two hours ; a tablespoonful oi Worcestershire sauce rather improves it; thicken the gravy with a little flour. 209— BEOILED STEAK. 2 lbs. fillet steak Chopped parsley

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Stewed SteakStewed Ox Tail and WalnutsCasseroles of Cold MeatBraized SteakStewed Ox Tail and TomatoesStewed Beef and CeleryBroiled Steak

Mrs. Maclurcan's cookery book