Cookery for every household

Wipe the meat and cut it in neat pieces, removing all skin and superfluous fat. There is no occasion to remove all the fat from the meat, as the potatoes will absorb a certain amount. Put the meat into a stewpan, season it well with pepper and salt and cover it -with warm water. Bring to boiling point and carefully remove all scum. Prepare the potatoes and onions, slice the onions thinly, and cut half the potatoes in slices and the other half in halves or quarters, according to size. If the strong flavour of the onion is feared, they should be scalded before being added to the stew (see p. 152). When the meat is quite free from scum put in the sliced onion and potato, with more pepper and salt. Put the lid on the pan and simmer slowly from 1 to 1 J hours or until the meat is tender. Half an hour before the stew is ready put in the Pieces of potato, as these should only be cooked, but not broken. Shake the saucepan occasionally while the stew is cooking, but remove the lid as seldom as possible. If the liquid dries up, a little more water may be added, but do not make the stew watery. When ready, arrange it neatly on a hot dish with the pieces of potato round, and sprinkle with some finely-chopped parsley. Note. — Other vegetables may be added if desired, and a dessert-spoonful of ketchup or Worcester sauce poured in at the last is considered by some an improvement. Time to cook, about 1| hours. Sufficient for 5 or 6 persons. Probable cost, 2s. 903. Mutton Stew with Tomatoes 2 or 3 tomatoes. 2 pts. water or meat boilings. 1 cupful parboiled rice. 2 lbs. lean mutton. 1 J oz. butter. 2 table - sps. chopped onion. Salt. Pepper. The meat must be as free from fat as possible, wipe it with a damp cloth, cut it in pieces about 1£ inches square, and season them with pepper and salt. Melt the butter in a stewpan, put in the chopped onion and cook it a few minutes without allowing it to take colour. Now add the meat and stir and cook about \ hour. Pour in the water or meat boilings and add the tomatoes, wiped and cut in small pieces. Put the lid on the saucepan and stew slowly about 1 hour. Then add the rice and cook about \ hour longer. Arrange the stew neatly on a hot dish and sprinkle with a little finely-chopped parsley. Note. — If there are any bones with the mutton, cook them with the stew and lift them out before serving. Time to cook, 1J hours. Sufficient for 5 or 6 persons. Probable cost, 2s. 904. Mutton with Turnips (Navarin de Mouton) 1 J to 2 lbs. mutton. 1 oz. flour. | pt. stock or hot water. 1 onion. Salt. Pepper. A small bunch of herbs. 2 lbs. turnips. A little butter. 1 dessert-sp. sugar.