Sea Cookery

STEWED BEEF (with Vegetables). 1 lb. lean salt beef 1 medium sized turnip 1 medium sized carrot 1 onion 4 cloves 1 teaspoonful vinegar pinch of sugar 1 tablespoonful dripping 1 tablespoonful flour 1£ pints water pepper, and, if necessary, salt to taste Cut the beef into very thin slices, equal in size. Scrape the carrot, peel the turnip and onion, wash them well. Scald the beet. Cut the vegetables into thin strips three inches long. Put the dripping into a pan over the fire, when a blue vapour rises add the flout and stir until brown. Add the water, vinegar, and sugar and cloves stuck in a piece of carrot. Put in the meat and vegetables, do not stir with a spoon or the vegetables will be broken. Simmer gently thirty minutes. Dish up with the meat on the bottom and the vegetables piled in the centre. Throw away the cloves. Garnish with parsley, and serve. STEWED STEAK AND ONIONS. 2 lbs. steak 4 medium sized onions 2 cloves 1 tablespoonful dripping 1 tablespoonful flour 1 pint water pepper and salt to taste Peel the onions and cut them into slices. Cut the steak intofillets three inches long and half-inch thick, and fry them brown. Put the dripping into a pan, when hot stir in the flour until it turns a nice ‘brown. Then add the water and allow to boil up. Put in the steak, simmer for twenty minutes, add the onions and cloves and simmer for twenty minutes longer. Remove the cloves, season to taste. Pile' the steak on a hot dish, place the onions round, pour over the gravy, garnish with a spray of parsley, and serve. DRY HASH. 5 lbs. potatoes teaspoonful mixed herbs 1 lb. cooked salt or fresh beef pepper and salt 1 cooked onion Wash, peel, and boil the potatoes. Mince the onion and beef. Strain the potatoes when cooked, and turn them out into a bowl. Add the beef, onion, herbs, pepper to taste, and, if necessary, salt. Mash all well together, mould into pyramid shape, mark it neatly all round with a knife. Place it on the baking tin, and place in a hot oven. When nicely browned remove from the tin, put it on a warm dish, and serve with a spray of parsley on the top. CURRIED SALT BEEF. 1 lb. cooked salt beef 2 potatoes 2 dessertspoonfuls curry powder I tablespoonful butter or dripping 1 tablespoonful flour 1 onion 1 teaspoonful vinegar or lemon, juice 1 pint water 1 lump of sugar 1 teaspoonful cocoanut Cut the meat small and scald it. Peel and wash the potatoes and cut them into small dice. Peel and chop the onion. Put the dripping into a pan, add the flour, and stir till lightly browned, add the curry powder and stir well in, add the water, cocoanut,. onion, meat, and potatoes, season with the vinegar or lemon juice and sugar, season with salt if necessary, simmer gently thirty minutes, and serve, garnished with slices of lemon cut into quarters. HOT POT. 14 lbs. potatoes pepper and salt 4 lbs. beef, or preserved mutton 2 quarts water 3 onions Peel and wash the potatoes and divide each into eight. Peel and chop the onions. Cut the meat into pieces the size of the pieces of potatoes. Put a layer of potatoes in the bottom of a deep tin, sprinkle with onion, pepper, and salt, then put on a layer of meat, then potato, and so on until the tin is full. Grease the last layer of potatoes, pour in the water, and bake in a moderate oven two hours. BOILED RICE, to Serve with Curry. 3 quarts water 1 cupful rice