The girl's own cookery book

Stewed Giblets. — Giblets are very delicious and nourishing if well stewed, and a good dishful, sufficient to make a dinner for a small family, may frequently be bought on Saturday evenings for threepence or fourpence. It must, however, be remembered that the giblets require to be thoroughly stewed, and also that they will not keep. Wash them thoroughly in two or three waters. Skin the necks, and cut them into small portions, cut through the top skin of the gizzard and clean it well, divide the heart and liver into halves, and remember not to break the gall bag of the liver, because gall is very bitter. Scald the claws and legs by throwing them into boiling water, then remove the skin. Be sure to use the feet, as they are rich in jelly. Put the gizzards and feet into a stewpan with water to cover, and stew for three-quarters of an hour ; add the rest of the giblets, which have been rolled in flour, with two onions, each stuck with a clove, a large carrot sliced, a bunch of herbs, and a little pepper and salt. Stew for an hour and a half longer, and serve very hot. Stewed Meat.- — Take a pound of scraps of meat. Fry these in dripping till brown, and also two onions, two carrots, and two turnips cut up small. Put both meat and vegetables into a saucepan, cover with water which has been thickened with a little flour, add pepper and salt, and simmer gently with the lid on the pan for an hour, or longer if the meat is tough. If liked, potatoes, cut into quarters, and onions can be stewed with the gravy. Serve very hot. Stewed Scraps of Meat with Oniom. — Grease a stewpan thickly with dripping, cover the bottom with a layer of onions, put a layer of meat on this with pepper and salt, and repeat until all is used. Cover the saucepan closely, and stew very gently for an hour and a half. The water Cookery for ike Poor. which is in the onions will make plenty of gravy. Onions are nourishing and wholesome, and constitute a valuable article of food. These pieces of meat will make an excellent pie or pudding. A little piece of beef skirting will help to make gravy. Thus far I have spoken of stews only. Stewing is the most economical mode of cookery which we know. I think it was poor Richard who used to say that he who roasted his meat threw half of it into the fire ; he who boiled it threw half of it in the water ; he who stewed it made the most of it. This is nothing but fact. Stewing is profitable for many reasons. For one thing, it has to be done gently, and therefore a small amount of fuel suffices for it. Many a clever house-mother has provided a stew for next day’s dinner by preparing it beforehand, leaving a few cinders in the range and letting the food simmer during the night. Coarse, cheap meat can be rendered tender and succulent by long and careful stewing. The process can be carried on, too, in more ways than one. If there is an oven attached to the range, the stewing can be done then in a jar with a closely-fitting lid, or a cover of greased paper. If, unfortunately, there is no oven, this same Jar can be placed on the hob at the side of the fire, or it may be put on the hearth in front of the fire.