The Samaritan cookery book

CARPET BEATING AND CLEANING AT POPULAR PRICES. Beaten and returned within 24 hours. French Cleaning’, Dyeing, All kinds of Laundry Work. ’PHONE OR SEND POST CARD AND MERITS AND BENEFITS. _ — Jules Soufflé's instructions for Beef a la Mode. Take about 4 lbs. of thick beef steak cut square. Lard the meat and place it in a stewpan, with rather less than a pint of white wine, a pint of stock, a pint of cold water, two calves’ feet already boned and blanched, and 2 or 3 slices of bacon. Put it on the fire, adding about J oz. salt, and skim as for a pot-aufeu. Next, having skimmed it, add fully 1 lb. carrots, 1 onion, 3 cloves, 1 faggot herbs, and 2 pinches pepper. Place stewpan on corner of stove, cover it, and allow it to simmer very gently for 4 or 5 hours at least. Try the meat with a skewer to ascertain when it is sufficiently cooked, then put it on a dish with the carrots and the calves’ feet, and keep them covered up hot until serving. Next strain the gravy, remove carefully every atom of grease and reduce it over the fire about a quarter. Lastly, place the beef on the dish for serving. Add the calves’ feet (each having been cut in 8 pieces), the carrots cut into pieces the size of a cork, and 10 glazed onions. Arrange the calves’ feet, onions and carrots round the beef. Pour the sauce over the meat, keeping the surplus for the next day. Taste it to ascertain if sufficiently seasoned. Mrs. A. M ‘William, 221 Upperthorpe, Sheffield. PRESSED BEEF. 4 lbs. brisket of beef. Stock or water. x large onion stuck with three cloves. A blade of mace. Salt. 2 carrots. 1 turnip. A bunch of herbs. 10 peppercorns. Vinegar. Rub the beef over with vinegar, let it stand ^ an hour, then put it into a stewpan and cover with stock or water. Simmer very slowly for an hour, removing all scum as it rises, add the other things and simmer gently for 2\ hours, skimming occasionally. To press the meat, put it on a dish, draw out the bones, place another dish on the top with the bottom of it resting on the meat, and put heavy weights on it and allow it to stand till the following day. To make the glaze, boil down the stock in which the meat has been boiled till reduced to a gill. When beef is quite cold glaze it over the top, putting on two coats. Mrs. Anderson, Laurentine, Crosshill. SPICED SHOULDER OF MUTTON. A shoulder of mutton. I i teaspoonful pepper. 4 ozs. of coarse brown sugar. i teaspoonful mace, i dessertspoonful ground cloves. | J teaspoonful ground ginger. 4 ozs. salt. Bone the mutton, and rub it well over with the sugar and spices mixed together. The following day add the salt. Keep the mutton turned and rubbed occasionally with the pickle for 8 or io days Roll it up lightly and bind with wide tape. Wrap in a cloth and boil slowly from 3 to 4 hours according to size. E. P. Watson. BAKED HAM. 6 lbs, smoked ham, without bone. | i lb. flour. Soak the ham in hot water, let it stand 12 hours. Scrape till clean. Make the flour into a very firm paste with cold water. Roll out and wrap the ham in it. Bake in a moderate oven for about 2 1 hours. Crack the paste and take it off, and also the skin. Dust with brown breadcrumbs. Mrs. A. P. White, Shawlands. ROAST HAM. An unsmoked ham. Some salt, sugar, ginger, and mustard. A few prunes cut up. Vinegar. Some chopped apple. £ teacupful of breadcrumbs browned.