Put steak upon a dish (that will stand heat of oven) and put onion and tomatoes sliced in layers over it. Sprinkle with pepper and .salt, add little water. Take in a fairly cjuick oven for i hour. When ready sprinkle a little parmesan cheese over all (this can be omitted if not liked). Serve very hot, in dish in which it has been cooked. Miss M'Crae. 46 STEWED KIDNEY. I ox kidney. I oz. of butler. I pint of boiling water. 2 teaspoonfuls of ketchup I tablespoonful of flour. Salt and pepper✪ Stewed Kidney. Cut the kidney into pieces, make the butter very hot, and fry kidney in it, when brown stir in the flour, then water gradually, until all boils. Sprinkle in salt and pepper, and stew very slowly for not less than 2 hours, adding the ketchup when jusr ready for serving. STEWED BEEF AND BEANS (Jewish). 6 lb. brisket of beef. 2 sliced onions (large ones), i teaspoonful ginger. I lb. French beans. ^ teaspoonful pepper. I dessertspoonful salt. I pint of water✪ Stewed Beef and Beans (Jewish). Put the beef into a stewpan with the onions sliced, and the ginger, pepper, salt, and water. Let it stew gently for 2 hours. Add the French beans (cut them first) and stew for I hour longer. Skim off all the fat, and add the following mixture : — 2 tablespoonfuls brown sugar ; 2 tablespoonfuls flour, mixed very smooth, with J a pint brown vinegar, and boil for 10 minutes. Serve very hot. . Flor.a, Simmonds, 1 13 Gilmore Place. STEAMED STEAK. I lb. lean shoulder steak. i teaspoonful of salt. I lablespoonful of flour. i teaspoonful of pepper. A pinch of mace✪ Steamed Steak. Have the steak cut in neat pieces, dust them with the flour and seasonings, roll round the finger lightly, then place in a jar without any water and steam for 3 hours. E. P. W.VTSON, Motherwell. 47 STEAMED HAGGIS. i4 lbs. of liver. J lb. of minced suet. 2 teacupsful of oatmeal. One small onion minced. - Salt and pepper. ^\'ash the liver thoroughly, and boil it for i ^ hours. Let it cool, then grate it. Reserve the liquid in which it was boiled. Mix well together the liver, oatmeal, suet, onion and seasoning, then one cupful of the liquid. Put in a basin. Cover with a greased paper, and steam for 3 hours. J. C., Edinburgh. STUFFED LAMB. I shoulder lamb. I teapoonfuls mixed herbs. Scraps of beef, mutton or veal. 2 onions. A few slices of fat bacon. 2 pints gravy. Forcemeat✪ Stuffed Lamb. Take blade out of shoulder, fill up its place with force- meat and sew it up with coarse thread. Put it into a stewpan with the bacon under and over the lamb, and add the other ingredients. Stew for two hours, and serve with the gravy reduced and poured over. “ Cynica,” Liverpool. STUFFED STEAK. I lb. rump steak (cut thin). i lb. .sau.sages (skinned). I carrot. Piece of turnip. I onion. Pepper and salt✪ Stuffed Steak. Flour the steak on both sides, lay the sausages on and make into a roll. Tie it together with thread. Melt a small piece of butter in a stewpan and lay the roll into it. Hrown it well all round. Pour in a breakfastcupful of boiling water and a little ketchup. Add the carrot sliced, the turnip cut in pieces, and the onion cut small. Season with pepper and .salt, and stew slowly for hours. Serve on a hot ashet with vegetables all round and the gravy pcjured over. Mrs Wkk'.ht, Edinburgh. 48 TOAD IN-A-HOLE. {^Batter Puddhig) i lb. of Hour. X of milk. I egg- Salt. I lb. of sausages✪ Toad in-a-Hole.

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Put steak upon a dish (that will stand heat of oven) and put onion and tomatoes sliced in layers over it. Sprinkle with pepper and .salt, add little water. Take in a fairly cjuick oven for i hour. When ready sprinkle a little parmesan cheese over all (this can be omitted if not liked). Serve very hot, in dish in which it has been cooked. Miss M'Crae. 46 STEWED KIDNEY. I ox kidney. I oz. of butler. I pint of boiling water. 2 teaspoonfuls of ketchup I tablespoonful of flour. Salt and pepper. Cut the kidney into pieces, make the butter very hot, and fry kidney in it, when brown stir in the flour, then water gradually, until all boils. Sprinkle in salt and pepper, and stew very slowly for not less than 2 hours, adding the ketchup when jusr ready for serving. STEWED BEEF AND BEANS (Jewish). 6 lb. brisket of beef. 2 sliced onions (large ones), i teaspoonful ginger. I lb. French beans. ^ teaspoonful pepper. I dessertspoonful salt. I pint of water. Put the beef into a stewpan with the onions sliced, and the ginger, pepper, salt, and water. Let it stew gently for 2 hours. Add the French beans (cut them first) and stew for I hour longer. Skim off all the fat, and add the following mixture : — 2 tablespoonfuls brown sugar ; 2 tablespoonfuls flour, mixed very smooth, with J a pint brown vinegar, and boil for 10 minutes. Serve very hot. . Flor.a, Simmonds, 1 13 Gilmore Place. STEAMED STEAK. I lb. lean shoulder steak. i teaspoonful of salt. I lablespoonful of flour. i teaspoonful of pepper. A pinch of mace. Have the steak cut in neat pieces, dust them with the flour and seasonings, roll round the finger lightly, then place in a jar without any water and steam for 3 hours. E. P. W.VTSON, Motherwell. 47 STEAMED HAGGIS. i4 lbs. of liver. J lb. of minced suet. 2 teacupsful of oatmeal. One small onion minced. - Salt and pepper. ^\'ash the liver thoroughly, and boil it for i ^ hours. Let it cool, then grate it. Reserve the liquid in which it was boiled. Mix well together the liver, oatmeal, suet, onion and seasoning, then one cupful of the liquid. Put in a basin. Cover with a greased paper, and steam for 3 hours. J. C., Edinburgh. STUFFED LAMB. I shoulder lamb. I teapoonfuls mixed herbs. Scraps of beef, mutton or veal. 2 onions. A few slices of fat bacon. 2 pints gravy. Forcemeat. Take blade out of shoulder, fill up its place with force- meat and sew it up with coarse thread. Put it into a stewpan with the bacon under and over the lamb, and add the other ingredients. Stew for two hours, and serve with the gravy reduced and poured over. “ Cynica,” Liverpool. STUFFED STEAK. I lb. rump steak (cut thin). i lb. .sau.sages (skinned). I carrot. Piece of turnip. I onion. Pepper and salt. Flour the steak on both sides, lay the sausages on and make into a roll. Tie it together with thread. Melt a small piece of butter in a stewpan and lay the roll into it. Hrown it well all round. Pour in a breakfastcupful of boiling water and a little ketchup. Add the carrot sliced, the turnip cut in pieces, and the onion cut small. Season with pepper and .salt, and stew slowly for hours. Serve on a hot ashet with vegetables all round and the gravy pcjured over. Mrs Wkk'.ht, Edinburgh. 48 TOAD IN-A-HOLE. {^Batter Puddhig) i lb. of Hour. X of milk. I egg- Salt. I lb. of sausages.

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