Middle class cookery book

Cut the vegetables into dice ; put them with the meat into a stewpan just large enough to hold the meat and vegetables easily ; add the herbs, cloves, pepper- corns, and half a teaspoonful of salt ; pour in sufficient cold water to cover the meat. Put the lid on the pan, and let the beef simmer gently for about two hours. When cooked, take the meat from the pan, set it aside to keep hot ; remove the herbs ; put the flour into a basin, and rub it to a smooth paste with a little cold CHAP. IV MEAT 71 water. Add this to the vegetables and gravy in the pan with a little browning (see “Browning,” p. 135), and let it boil, stirring to prevent the gravy from burning. Put the meat in the middle of a dish, arrange the vegetables in small heaps round it, and pour the gravy carefully round the meat. Same Dish cooked in the Oven Put the meat and vegetables, etc., into a stone jar, cover closely, and let it stew gently in the oven for two hours. Thicken the gravy as above. Haricot beans arranged round the dish are an improvement (see “Haricot Beans,” p. 120). Exeter Stew 1 lb. Steak or Gravy Beef 1 oz. Dripping 1 Onion 1 Teaspoonful Salt 1 Tablespoonful Flour 1 ,, Vinegar 1 Pint Cold Water Pepper Cut the meat into slices ; roll them in the flour ; melt the dripping in a stewpan ; cut the onion into slices, and fry it in the stewpan with the meat, a good brown colour. Add the water and other ingredients. Let the meat stew gently for two hours. Serve with the balls given below. Balls for Exeter Stew 1 lb. Flour 2 Tablespoonfuls Chopped Suet 1 Small Onion 1 Sprig Parsley \ Teaspoonful Pepper Chop the onion fine ; mix the flour and baking powder well together ; add the suet, chopped onion, herbs, and seasoning. Mix into a paste with a little water, and form it into balls. Put these into the stew, an hour before it is ready. \ Teaspoonful Baking Powder i ,, Mixed Thyme and Marjoram J Teaspoonful Salt W ater 72 MIDDLE CLASS COOKERY BOOK PART II Beef OliveB 1 lb. Steak (cut thin) 1 Egg 3 Tablespoon fills Bread Crumbs 2 Teaspoonfuls Worcester Sauce i Teaspoonful Salt 1 oz. 1 Tablespoonful Minced Herbs 2 oz. Bacon J „ Flour h Pint Stock or Water J Teaspoon ful Pepper Dripping Flatten the steak ; cut it into strips about three inches wide. Mince the bacon, which should not have much lean. Mix it with the bread crumbs, herbs, salt, and pepper. Beat up the egg ; stir it into the mixture ; spread some of the seasoning on each strip of beef. Roll the pieces up, and tie each with a piece of fine string. Dip the rolls into flour ; melt the dripping and brown the rolls in it ; then add the stock or water, cover the pan, and let the olives simmer for about an hour. When cooked, take them from the pan •, mix the flour with a little cold water or stock ; stir it with a quarter teaspoonful of browning into the gravy. Let it boil for two or three minutes, then add the Worcester sauce. Remove the string from the olives, arrange them on a dish, and pour the gravy round them. Yeal seasoning can be used to fill them, if preferred ; or an onion chopped fine can be added to the seasoning given here. Grilled Steak