Plain cookery recipes

One gill of stock. Pepper and salt. Sippets of toast or fried bread. Prepare and chop the onion finely. Make the dripping hot in a stewpan, and fry the onion in it for a few seconds. Put in the mince and brown it carefully, beating it well with a wooden spoon or a fork to keep it free from lumps, Sprinkle in the flour, and mix it well with the meat. Add he hot stock and a pinch of salt, bring it to the boil, and Season with pepper. Simmer about one hour, stirring it requently. Garnish with sippets of toast. Serve it on a hot ashet, garnished with sippets Beef or Veal Olives. Half an ounce flour. Half an ounce dripping. Half a pint stock. Stuffing. bread Two tablespoonfuls crumbs. One tablespoonful chopped suet. chopped One teaspoonful parsley. Pepper and salt. Beaten egg or milk. Pinch of powdered herbs. Stuffing. — Mix the crumbs, suet, parsley, herbs, pepper and salt in a basin, and add enough beaten egg or milk to bind them together. Wipe the meat, and cut it into pieces d about two by two and a half inches. Place a little of the H stuffing in each piece, roll up neatly, and tie into shape with a piece of thread. Make the dripping smoking hot in a & stewpan and brown the olives in it ; then lift them on to a plate. Fry the onion for a few seconds, add the flour, and fry these together till well browned. Add the stock by degrees <j and a pinch of salt ; bring to the boil, and skim well. Season with pepper, return the olives to the pan, and simmer from one and a half to two hours. Make the remainder of the stuffing into small balls, and cook gently in boiling water from ten to fifteen minutes, then drain them well. When the olives are a tender, remove the thread, and arrange them neatly on a hot a ashet. Pour the sauce over, and pile the forcemeat balls on a either side. f< Note . — For veal olives, add the grated rind of a lemon to r the stuffing. P |c Stewed Ox-taiL 1 Blade of mace. Pieces of carrot and turnip. b One pint of second stock. L Pepper and salt. For Thickening. One ounce butter. One dessertspoonful of b One ounce flour. ketchup. { Wipe and joint the tail, removing any superfluous fat; then blanch the tail to cleanse it. Put the pieces of tail into a stewpan with the stock, and salt; bring to the boil, and skim. Then add the vegetables and seasonings, and simmer from two and a half to three hours. Lift out on to a dish, i, $ To thicken the sauce — melt the butter, add the flour, and t brown them carefully ; then add the stock from the tail by t One ox-tail. One onion. Bunch of herbs. Twelve peppercorns. degrees. When boiling skim well. Add the ketchup and :he pieces of the tail ; reheat, and serve. Note. — If liked, strips of carrot and turnip can be served :o garnish this dish. Grilled Steafc. Three-quarters of a pound of Half an ounce maitre d’hotel rump steak. butter. Potato chips.