Tempting dishes for small incomes

Make a tomato sauce by removing the pips from each tomato and the watery substance, put them into a saucepan with plenty of butter, pepper, salt, a bayleaf and some thyme, add a few spoonfuls of either stock or gravy, keep stirring over the fire till all is reduced to a pulp, when it should be passed through a sieve and allowed to get cold. Cut thin slices of roast beef, which should be underdone, trim them as near as possible to the same size, lay them in a saucepan, sprinkle pepper and salt over and pour on the cold sauce. Put the saucepan over a gentle fire and let the contents become slowly hot, then serve and garnish with fried sippets round the dish. Beefsteak Pudding. Make a paste of six ounces of chopped suet and three-quarters of a pound of flour, butter a pudding-basin and line it with the suet. Flatten some rumpsteak and cut it into small pieces, also some ox-kidney. Put a good handful of flour on a board, well pepper and salt it, then roll each piece of steak and kidney in it, add some stock, cover with paste, tie it over with a buttered and floured cloth and boil for four hours. Stewed Beefsteak. Brown one pound of steak slightly in a frying-pan, then place it in a stewpan with a carrot, a turnip, and a large onion all sliced ; cover the meat with sufficient stock. Let it stew very gently and sprinkle a little chopped parsley over it before serving. Thicken the gravy with a little butter and flour and add a few port-wine dregs, a little mushroom catsup and Worcester sauce, and send to table with it carrots and turnips cut into shapes and cooked in stock. Beef Trifles. Take a pound of cold roast beef, mince it very finely, then put it into a basin and mix with it a seasoning of salt and pepper, three ounces of melted butter, two tablespoonfuls of finely grated horseradish, six tablespoonfuls of fine bread-crumbs and a teaspoonful of minced onion. Mix these ingredients thoroughly, then moisten well with beaten eggs. Put the mixture into small wellbuttered cups or moulds, bake in a moderate oven for twenty minutes, then turn out and garnish with sprigs of fresh parsley and serve with or without horseradish sauce. Boned Leg of Mutton. After removing the bone from the mutton make some parsley forcemeat with bread-crumbs, a little lean bacon, two shalots, and fill up the hole where the bone was taken from, cut away any extra fat, and sew it up. Bind it and tie up compactly and roast with great care. Remove the binding and serve with good thick brown gravy. Calf’s Brains and Black Butter. Soak the brains in vinegar and water and put in a little piece of thyme. Fry some round pieces of bread for about twenty minutes. Place some of the brains, after draining them, on each piece of fried bread, make a little hole in each piece of brain and place a piece of red tongue in each. Pour black butter over and serve. The black butter is made by taking one ounce of butter and melting it in a fryingpan till it turns a rich brown colour, then add half a teaspoonful of chopped capers, half a teaspoonful of Harvey sauce, and the same quantity of mushroom catsup and a little pepper. This can be used thickened if preferred. Calf’s Head Fritters.