Take from 1 to 2 lbs. of beefsteak, according to the quantity required, and cut into small pieces. Place it in a pan with sufficient cold water to cover. Season with pepper and salt, and stew for hours. Hav< ready a pie dish lined with crust, into which put the stewed steak and part of the gravy✪ Beefsteak Pie Put on the cover and bake about \ of an hour. Use the rest of the gravy as required. Make the crust according to "Pie Pastry" receipe. 22 30. Tasty Dish of Beefsteak. Take as much beefsteak as is required and place it in an enamelled pie dish, cover with cold water and put into the oven to stew, placing an inverted pie dish on the top. Season with pepper and salt. Add more boiling water as the other evaporates. Stew for 2$ hours, but a quarter of an hour before dishing up thicken the gravy with flour and water✪ Tasty Dish of Beefsteak and let it boil up. 31. Cold Meat Pates. Take the remains of a joint and mince very finely. Place in a basin, add a little gravy to moisten, and mix well, seasoning with pepper and salt. Have ready some patty pans lined with pie pastry✪ Cold Meat Pates, into which put a portion of the mince, and cover with a pastry lid. Bake until the pastry is brown, and sene hot on a d’oyley. Put some good gravy in a tureen to serve with the pates. 32. Potted Beef. Take i-lb. of second beefsteak and cut into small pieces, and cover with cold water and put in a pan and stew gently for about i£ hours. Put through the mincing machine twice. Place in a basin and add as much of the gravy as is necessary to moisten slightly. Mix and beat thoroughly and put into pots, making the surface very smooth. Melt some butter✪ Potted Beef and pour a little into each pot. Decorate when cold with a sprig of parslev. 23 33* Pommes de terre au Lai t. Cut some cooked potatoes into slices and lay them *n a pan of warm milk. Boil for a few minutes, when the milk will become thick. Add a little butter, parsley, and nutmeg✪ Pommes de terre au Lait to the contents of the pan. and serve at once. » r 34. Pommes de terre a L’Ecosse. Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glace appearance. 35. Potato Croquettes. Take some mashed potatoes and add 2-oz. butter, 2 eggs, and i teacup of flour, and a little grated nutmeg✪ Potato Croquettes. Mix all well together, and if hot, let it get cold. Form into fingers, cover with egg and flour, and fry in boiling fat. 24 36. A dainty way of Cooking an Egg. Take a large saucer, and rub it with butter, and set it over a pan of boiling water Beat an egg lightly with i tablespoonful of milk and a pinch of pepper and salt✪ A dainty way of Cooking an Egg. Strain into the saucer, cover it, and leave for ic minutes to cook. 37. Beef Tea Custard. Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup✪ Beef Tea Custard. cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold. 38. Beef Tea.

AI-modernized reading of the original text

Take from 1 to 2 lbs. of beefsteak, according to the quantity required, and cut into small pieces. Place it in a pan with sufficient cold water to cover. Season with pepper and salt, and stew for hours. Hav< ready a pie dish lined with crust, into which put the stewed steak and part of the gravy Put on the cover and bake about \ of an hour. Use the rest of the gravy as required. Make the crust according to "Pie Pastry" recipe. 30. Tasty Dish of Beefsteak. Take as much beefsteak as is required and place it in an enamelled pie dish, cover with cold water and put into the oven to stew, placing an inverted pie dish on the top. Season with pepper and salt. Add more boiling water as the other evaporates. Stew for 2$ hours, but a quarter of an hour before dishing up thicken the gravy with flour and water and let it boil up. 31. Cold Meat Pates. Take the remains of a joint and mince very finely. Place in a basin, add a little gravy to moisten, and mix well, seasoning with pepper and salt. Have ready some patty pans lined with pie pastry, into which put a portion of the mince, and cover with a pastry lid. Bake until the pastry is brown, and sene hot on a d’oyley. Put some good gravy in a tureen to serve with the pates. 32. Potted Beef. Take i-lb. of second beefsteak and cut into small pieces, and cover with cold water and put in a pan and stew gently for about i£ hours. Put through the mincing machine twice. Place in a basin and add as much of the gravy as is necessary to moisten slightly. Mix and beat thoroughly and put into pots, making the surface very smooth. Melt some butter and pour a little into each pot. Decorate when cold with a sprig of parslev. 33 Pommes de terre au Lai t. Cut some cooked potatoes into slices and lay them *n a pan of warm milk. Boil for a few minutes, when the milk will become thick. Add a little butter, parsley, and nutmeg to the contents of the pan. and serve at once. 34. Pommes de terre a L’Ecosse. Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glace appearance. 35. Potato Croquettes. Take some mashed potatoes and add 2-oz. butter, 2 eggs, and i teacup of flour, and a little grated nutmeg. Mix all well together, and if hot, let it get cold. Form into fingers, cover with egg and flour, and fry in boiling fat. 36. A dainty way of Cooking an Egg. Take a large saucer, and rub it with butter, and set it over a pan of boiling water Beat an egg lightly with i tablespoonful of milk and a pinch of pepper and salt. Strain into the saucer, cover it, and leave for ic minutes to cook. 37. Beef Tea Custard. Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup. cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold. 38. Beef Tea.

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Beefsteak PieTasty Dish of BeefsteakCold Meat PatesPotted BeefPommes de terre au LaitPotato CroquettesA dainty way of Cooking an EggBeef Tea CustardBeef Tea

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