Cookery for busy lives and small incomes

Method. — Chop up the pork and mince the onion, peel and slice the potatoes. Put all the ingredients into a saucepan, season with pepper, pour in a cupful of water. Simmer gently until the pork is tender, about an hour. Stir in the parsley just before serving. Stewed Shin of Beef and Haricot Beans Required. — 1 lb. of beef, 1 pint of haricot beans, 2 ozs. of dripping, 1 onion, pepper and salt to taste, flour. Method. — Cut the meat into neat pieces and flour them. Make the dripping hot in a fryingpan, and fry the meat a rich brown, then fry the onion sliced. Put the meat and onion in a saucepan with two quarts of water and the haricot beans, pepper and salt, and cook gently for four hours, adding more water if necessary. Mutton and Peas Required. — 1 lb. of mutton, 2 ozs. of dripping, 1 onion, a sprig of parsley, thyme, and marjoram. tied together with string, 1 quart of water, 1 pint of green peas, flour. Method. — Cut the mutton into pieces, and flour them, make the dripping hot in a frying-pan and fry the meat in it ; then put it in a saucepan with the herbs, the onion sliced, and the water, and simmer gently until tender. Take out the meat, and put in a pint of green peas, boil gently until cooked, and then re-heat the meat. Remove the bunch of herbs and serve. If peas are too expensive, put in a cupful of rice one hour before the meat is cooked. This dish will probably take two hours and a half to prepare. Stewed Shin of Beef Ingredients. — 2 lbs. of shin of beef, 3 pints of water, 2 carrots, 2 turnips, 2 onions, 1 sprig of parsley, thyme, marjoram, and a bay leaf, tied together, a little celery (if possible), or a teaspoonful of celery seed tied in muslin, pepper and salt to taste, flour. Method. — Put the beef, whole or cut in pieces, into a saucepan or stewing jar with the vegetables cleansed and sliced, and the water, and stew from three to four hours (see rules for stewing). When cooked, thicken the gravy with flour, using rather more than two table-spoonfuls. Put the beef on to a hot dish, with the vegetables round it, and pour the gravy over it. This stew is richer and browner if the meat is floured and fried in dripping before it is stewed, and the vegetables also fried. A Brown Stew of Beef Ingredients. — 1 lb. of shin or other cheap part of beef, I lb. of bullock’s kidney, 3 lbs. of potatoes,. 4 onions, dripping, pepper and salt, flour. Method. — Cut the beef and kidney into pieces, dip them in flour, and fry them in dripping in a frying-pan. When a rich brown, remove them, and fry the onions ; these should be peeled and sliced from top to bottom. Put the fried meat and onion into a saucepan, well cover with water, and simmer gently for two hours, then add the potatoes, sliced, and simmer half an hour longer,, or until the meat is cooked. Pork Pudding Ingredients. — Suet crust, pork, 8 sage leaves,. 2 small onions. Method. — Make like beef-steak pudding. Mix the sage and onions, finely chopped, with the meat. A little sausage meat is an improvement. A more economical pudding may be made by using an equal quantity of potatoes with the meat. Pork Stewed with Cabbage Ingredients. — 1 lb. of lean pork, 1 cabbage, 6 carrots, 1 turnip, 2 onions, 6 potatoes, pepper and salt to taste.