The exhibition cookery book

Cut the meat into thin slices, trim off a little of the fat ; mince the onion very finely, and fry it in the butter a golden colour; put in the meat and fry a little, then add the sauce, boil up, and remove scum and fat. Let the whole simmer for about fifteen minutes. Season with pepper and salt, turn out on a hot dish, sprinkle with chopped parsley, and serve. If liked, a dessertspoonful of Worcester or Harvey sauce, or a tablespoonful of mushroom ketchup, can be added with the sauce. 47. CORNISH PASTIES. 4 ozs. rump steak 6 ozs. flour Salt and pepper 1 potato (peeled) i small onion (peeled) 3 ozs. dripping or butter Cut up the meat and potato into small pieces, chop the onion, season with pepper and salt, and add a little water. Mix flour with a pinch of salt ; shred the dripping and rub it lightly into the flour; work into a firm paste with cold water, which should be added by degrees. Turn paste on a floured board, and roll out rather thin. Cut the paste in rounds, put a spoonful of the meat and potato mixture in the centre, wet the edges, and join neatly together ; place on a greased baking tin, and bake in a hot oven for about forty minutes. 48. IRISH STEW. 1^ lb. potatoes i lb. neck of mutton (scrag eud) ^ lb. onions Pepper and Salt i pint water Wash and peel the potatoes, and slice one half of them; peel and slice onions; cut the meat into neat pieces. Place half the potatoes at the bottom of the saucepan, lay the meat and onions on them, season with salt and pepper, add the water, and lay the remainder of the potatoes on the top. Cover up closely, and simmer for about one hour and a half. 1 lb. flank of mutton 2 lbs. potatoes 1 pint water Salt and pepper HOTCH-POTCH. 1 turnip 1 carrot 1 onion Wash and peel the potatoes and cut them into quarters ; peel the turnip, cut it in slices j scrape the carrot and cut it in slices, peel and mince the onion. Cut the mutton into small pieces, put a little of it into the saucepan, then a layer of potatoes, onion, carrot, and turnip ; add pepper and salt to taste, then some more mutton, till all is in. Add the water, and simmer gently for about two hours. 50. HARICOT MUTTON. 5 lb. neck of mutton (scrag end) 1 turnip 1 oz. dripping 1 tablespoonful flour 1 tablespoonful of Bovril 2 small carrots 1 small onion, or 3 or 4 button onions Salt and pepper Cut the meat into neat pieces, trim off some of the fat, melt the dripping in a saucepan, and fry the meat so as to brown it on both sides. Take out the meat and put it on a plate. Have the vegetables prepared and cut into neat short pieces. Fry the onion in the fat for a few minutes, take out and put with the meat; then stir the flour into the fat, and fry a nice brown, dilute with three quarters of a pint of water and a tablespoonful of Bovril. Stir till it boils, skim carefully, put in the meat and vegetables, season to taste, and cook gently until tender. It will take from ij to i|- hours. Before serving be very careful in skimming off the fat. J lb. sausages 4 ozs. butter 1 pincb of oalt A little beaten egg SAUSAGE ROLLS 8 ozs. flour 1 teaspoonful Paisley flour (B. and P.'’s )