The Samaritan cookery book

Bring the meat slowly to the boil in the water and skim very carefully. Cut up the vegetables in small pieces and add. Boil till the veal leaves the bone. Take it out of the pot, cut it up in little square pieces and return to saucepan, also potatoes well mixed in and seasoning. A few motsa balls added is also an improvement. Motsa Balls, 2 biscuits. I 2 eggs. 1 tablespoonful suet. A little marjoram, parsley, and A piece of onion. I nutmeg. 2 tablespoonfuls of sieved meal. Soak the biscuits and squeeze the water out. Shred the suet finely. Fry the onion in a little fat or oil. Mix all together and form into small balls. Boil them for 20 minutes. WHITE SOUP. 3 lbs. boned brisket. 3 pints of water. A blade of mace. 1 carrot. 1 turnip. A liule chopped parsley. Juice of half a lemon. A little dried saffron. 1 onion. A clove of garlic. A piece of celery. Salt and pepper. 2 eggs. A little nutmeg. Boil the meat with the water, add the vegetables cut up very small, let it boil fast. Skim carefully, and then allow it to simmer for 2 hours. Add the mace and saffron with the vegetables. Have the eggs whisked in the soup tureen with the nutmeg and lemon. Pour soup over and season to taste. Horse Radish Sauce for the Boiled Meat. x egg. I i cupful clear broth. Some horse radish. | Salt aud pepper. A little vinegar and nutmeg. Whisk up egg, add seasoning and broth, and mix smoothly. Mrs. J. Fox, 158 Sauchiehall Street, Glasgow. BEEF STEAK PIE. 1 lb. steak. I Forcemeat balls. Some potatoes. [ Salt, pepper, and mace. A little lemon juice. Cut the meat in pieces and season it well. Steam in a bowl for 2 \ hours. Line a pie dish with mashed potatoes. Lay the cooked steak in and cover with potatoes. Smooth and mark nicely. Brush with beaten yolk. Bake in the oven till the pie is nicely browned. The forcemeat balls are cooked with the steak, and may be omitted. Miss Rhoda Fox, 158 Sauchiehall Street, Glasgow. SHEEP’S HEART STEWED WITH CELERY. 2 sheep’s hearts. I 2 heads of celery. 1 onion. | A few small meat balls. Wash the hearts well and soak in salt and water to take out the blood. Dry and slice them, and lay them in a stewpan with the onion chopped, the celery washed and cut up, salt, pepper, and nutmeg, a few meat or motsa balls, and a little lemon juice and browning. Stew slowly till tender, and serve with mashed potatoes. BOILED FISH AND SAUCE. White fish. I J a lemon. 3 or 4 yolks of eggs and 1 white. | Parsley and seasoning. Boil a cut of cod or a good sized haddock, and lift on to a hot dish. Beat the yolks very well, and add to them a little salt, pepper, and a little nutmeg or other flavouring, a small half tea cupful of boiling liquor in which the fish was cooked, the juice of the lemon and some very finely chopped parsley. Last of all, the white of egg beaten to a stiff froth, and serve with the fish. TO FRY FISH DURING PASSOVER. Fish. I Sieved meal. Egg. I Hot oil. Wash the fish and lay them in salt and water for some time, then dry them thoroughly, dip in beaten egg, toss them in sieved meal and fry in oil. Miss Smith, Glasgow. BROILED FISH, White fish. | Salt, pepper, oil, and vinegar. Wash and dry the fish. Have a little oil, vinegar, salt and pepper on a plate, dip the fish in and broil. When cooked brush over with a little melted butter.