Chambers's cookery for young housewives

OR MAKE BEEF BOUILLI. 1 oz. flour. 1 table-spoonful ketchup. 1 carrot. I turnip. Salt. Take a piece of beef ; the brisket or rump, or any other piece that will become tender. Melt the butter in the stewpan, and when it is hot put in the meat, and partially fry or brown it all over. Then take it out, and lay two or three skewers in the bottom of the pan; after which replace the meat; by which means it will be prevented from sticking to the pan. Next, put in the hot water, and onions sliced, and cover the pan. Stew slowly till done. Two hours are enough for a piece of beef weighing six or eight pounds. When ready, take out the meat, and thicken the gravy with the flour mixed with the ketchup, pepper, and salt. Cut down into shapes the boiled carrot and turnip, and add them to the liquor. Boil all together for a few minutes, and serve in a hash dish. TO STEW A SHOULDER OF MUTTON. 1 shoulder of mutton. I 5 pint hot water. Pepper and salt. I i oz. flour. 1 table-spoonful ketchup. 4 oz. bread crumbs. 1 oz. chopped suet. 1 table-spoonful chopped parsley. I table-spoonful chopped thyme. 1 egg. Pepper and salt. Take a shoulder of mutton, and cut out the blade-bone without injuring the form of the meat, or upper skin. Make a stuffing of the above ingredients, and lay this in the place from which the bone was cut ; then roll it up, and skewer or bind it firmly with tape. Rub the bottom of a stew-pan with suet, and brown the mutton. When sufficiently brown, lay two skewers in the bottom of the pan, and return the meat to it ; add stock or boiling water, and let it stew for an hour and a half; thicken the gravy with the flour, add the ketchup, and season with pepper and salt. Skim the gravy before serving, to remove the fat. STEWED STeAKs — HaRicoT of mutton — ox tail. 39 TO STEW STEAKS. 1 lb. beefsteak. £ pint hot water. £ oz. flour. Pepper. 1 small carrot. £ small turnip, i table-spoonful ketchup. Salt. Cut the beef in thin slices. Put them in a stew-pan, with the water. Add the carrot grated, the turnip cut in small squares, pepper, and salt. Stew for an hour, or till tender, Skim if necessary. Thicken with the flour and ketchup, Two ounces of macaroni or vermicelli, boiled from ten to twenty minutes with the stew, may he substituted for the flour. HARICOT OF MUTTON. 2 lb. mutton chops. 1 oz. fat or dripping. £ oz. flour. 1 table-spoonful ketchup. £ table-spoonful Worcester sauce. 1 carrot. £ white turnip. 1 onion. 3 gills hot water. Pepper and salt. Cut the mutton chops thin from the neck or fore-loin. Remove the outside skin and fat. Fry in fat till of a light brown. Take out the chops, and fry the onion sliced. Pour away the fat, and return the chops to the pan with half the carrot grated, pepper, salt, and water. Cover tightly, and simmer slowly for two hours. Thicken with the flour mixed with the ketchup and Worcester sauce. Boil for a few minutes and skim. Garnish with boiled carrot and turnip cut into shapes. TO STEW OX TAIL. 1 ox tail. 1 oz. beef dripping. 1 oz. flour. 1 table-spoonful ketchup. 1 pint water. 1 carrot. £ white turnip. 1 onion. Pepper. Salt.