Chafing dish and casserole cookery

slightly on each side in a little butter over a quick fire, and set them aside. Peel and chop finely a small onion, fry it in a small stew-pan with half an ounce of butter to a golden colour. Moisten with a glass of Marsala or Madeira wine and two large table-spoonfuls of brown sauce. Boil up and add a table-spoonful of piccalilli or mixed pickles cut up small, two ounces of fried bacon cut into dice, eight to ten small champignons, one small carrot cooked and cut into cubes, two potatoes cooked and cut into dice. Heat all up in a fireproof earthenware casserole. Place the meat on top, sprinkle over a little dissolved meat glaze, cover and cook in the oven for another ten minutes. Serve hot in the casserole. Smothered Beef with Tomatoes. ( Bosuf poeli aux Tomates.) Cut about 1 i or 2 lb. of rump or buttock steak into small slices or thick strips, season to taste with salt and pepper. Melt one ounce of butter in a casserole or pipkin, add a sliced onion and fry 62 Casserole Cookery a little, then put in the beef, sprinkle over a heaped-up table-spoonful of flour, and stir over the fire till all is nicely browned. Next add a pint of stock or water, and a table-spoonful of Holbrook’s Worcester sauce. Stir till it boils, remove the scum, and put in four peeled and sliced tomatoes. Sprinkle over also a handful of shredded celery, then cover closely and let it cook slowly over a charcoal fire or in the oven for about an hour. Scotch (Tollops. Mince or chop not too finely one pound of lean mutton or beef. Heat up one ounce of butter in a fireproof casserole, add to it the half of a small finely chopped onion, fry to a light brown, add half-ounce of flour, mix well together, moisten with one gill of good stock, and boil for ten minutes. Add the meat, and cook slowly for half an hour. Season with salt and pepper, add also a little finely chopped parsley, and place on top, just before serving, a few nicely fried bread croutons. Serve hot. Sea ip»tc. Chop finely two oz. of beef suet and mix with it four oz. of flour and a pinch of salt, add enough cold water and work into a fairly firm dough or paste. Cut into slices three-quarters of a pound of gravy beef, put it on a plate, season with salt and pepper, and sprinkle with vinegar. Melt an ounce of butter or dripping in a brown stewing-pan or baking dish, fry in it an onion, peeled and chopped. When of a nice light brown stir in halfounce of flour, and let it fry till brown. Pour in gently three-quarters of a pint of stock or water and bring to the boil whilst stirring. Now add the seasoned meat and a dessert-spoonful of chopped Casserole Cookery 63 parsley. Skim the stew as it simmers. Roll out the suet paste to a round shape a little smaller than the lid of the stewing pan ; place this carefully on top of the stew, cover the pan with the lid, and let the whole simmer on top of the stove or in the oven for about 1$ hours. JBratseC* (Xalf’s Xtver. [Foie de Veau braisd.) Take a small calf’s liver, soak it in cold water for about twenty minutes, and then drain and wipe