Chafing dish and casserole cookery

it with a cloth. Insert small thin strips of larding bacon on the surface of the liver. Prepare a mirepoix of vegetables, viz., onion, carrot, bacon, bay-leaf, and herbs. Put these in an earthenware casserole, containing about \\ ounces of butter. Fry the vegetables a golden colour ; put in the liver . and let it brown gently, pour off the fat, add about half a pint of rich brown sauce and a gill of good stock. Season with pepper and salt, and let simmer gently for about an hour. Then add a glass of sherry or port wine, the juice of half a lemon and a small quantity of finely chopped parsley. Boil up, take up the liver, let the liquid reduce, strain and remove the fat. Replace the liver in the casserole and put it on a dish, sauce over carefully and serve. Steak Pie Lyonnaise. Take 1 lb. rump steak, 2 sheep’s kidneys, 3 oz. suet, 4 oz. flour, 1 gill brown stock, 2 eggs, \ gill milk, 2 oz. butter, \ gill sherry, paprika. ^oz. fresh bread-crumbs. 64 Casserole Cookery Cut the meat into thin slices, also the kidney (skinned), thickly sliced, and put in seasoned flour and make into rolls. Fry the chopped onion in the butter in a casserole, the seasoned rolls of meat, add the brown stock and sherry. Simmer slowly for £ hour. Next prepare the crust. Chop the suet finely, and add to the sieved flour ; mix into a paste with the milk and one egg, add a little paprika pepper, and lastly incorporate a stiffly whisked white of egg into the paste. Place the mixture on the steak, and cook in a moderate oven for f hour. Serve hot in the casserole. Stewed Beef with Macaroni. [Ragout de Bceuf au Macaroni.) Procure two pounds of rump or buttock steak, cut rather thick, and cut into two-inch pieces. Peel and slice an onion of medium size. Scrape two carrots and cut them into neat cube shapes. Melt two ounces of butter in a large casserole and fry in it the onion to a pale or amber colour. Then put in the steak and fry to a nice brown over a quick fire. Stir in an ounce of flour and let it get slightly browned. Season with salt and pepper, and half a teaspoonful of ground ginger. Moisten with a pint of good brown stock ; bring it to the boil and skim well. Now put in six ounces of macaroni or spaghetti (a species of very small macaroni) ; these must be previously blanched in salted water and drained ; put in also the carrots. Cover the casserole and let the whole simmer slowly for about an hour or a little less, till the meat, vegetables and macaroni are quite tender. Before serving, skim off the fat from the sauce. Note. — A blade of mace and one or two cloves may be added to the stew, but these must be removed after cooking. Curried Beef. [Ragout de Boeuf & VIndienne.) Peel and chop finely one medium-sized onion, blend same in a casserole with one and a hall Casserole Cookery ounces of butter, cut up into pieces one pound ol beefsteak and fry in the above for a few minutes. Next add a dessert-spoonful of Laxami curry powder, and stir over the fire for a few minutes longer, so as to fry the curry a little. Now add half a peeled, cored and chopped apple, one dessertspoonful of vinegar or lemon juice, and season with salt and pepper. Moisten with a gill of tomato sauce and half a gill of gravy or brown stock. Stir till it boils, then skim and let simmer gently for about an hour. Serve with plain boiled rice. CuiTteb Weal.