Easy dishes for small incomes, or, The housewife's guide to practical cookery

half a pint of the stock, strained, in which the head has been boiled. 7. Bring to a boil, add the pieces of meat and serve hot. SHEEP’S TONGUE Ingredients : Tongues Stock Butter Egg Vermicelli. 1. Blanch and then skin the tongues. 2. Put them in a saucepan with the hot stock and stew until tender. 3. Dip each tongue into melted butter, brush them all over with well beaten egg and sprinkle with crushed vermicelli. 4. Place on a baking tin and cook in a hot oven until brown. 5. Serve on buttered toast and pour the gravy round. STEWED BEEF Ingredients : Two pounds of Beef Steak Two Onions Two ounces of Dripping One ounce of Flour One and a half pints of Stock or Water Pepper and Salt. One tablespoonful of Worcester Sauce. 1. Beat the steak. 2. Melt the dripping in a stewpan. 3. Slice the onions, fry in the fat and remove from the pan. 4. Fry the steak on both sides for three or four minutes and place on a plate with the onions. 5. Leave a little of the fat in the pan, stir in the flour, add the stock gradually and stir over the fire until the gravy boils. 6. Put the steak and onions into the stock and simmer for two hours. 7. Season with pepper and salt and add a tablespoonful of Worcester sauce or ketchup. 8. Serve hot with the gravy. STEWED LEG OF BEEF Ingredients : One and a half pounds of Leg of Beef. One ounce of Flour Half a teaspoonful of Salt One teaspoonful of Pepper Cold Water. 1. Cut the meat into neat pieces. 2. Mix the flour, salt and pepper on a plate. 3. Dip each piece of meat into the flour and place in a saucepan. 4. Cover with cold water, bring to a boil, reduce the heat and simmer for two hours. 5. Serve with the gravy. STEWED OX KIDNEY 1. Wash the kidney thoroughly, cut into pieces and dredge over with flour. 2. Put a small sliced onion into a stewpan with a lump of dripping, fry it until beginning to brown, then put in the floured pieces of kidney with pepper and salt to taste and cover it with cold water. 3. When boiling, move the saucepan to the side of the fire, let the contents simmer for half an hour. 4. Mix one teaspoonful of flour with just sufficient water to make it smooth and add a few drops of mushroom ketchup. 5. Stir it in with the kidney and continue stirring over the fire until the flour is cooked and the gravy thickened. 6. Pour the stew into a hot dish, garnish with some sippets of toast, sprinkle about one tablespoonful of chopped parsley over and serve very hot. STEWED OX-TAIL Ingredients : One Ox- tail Three Cloves Three Onions One blade of Mace Half a teaspoonful of Peppercorns One Carrot Three pints of Water. 1. Buy a jointed tail and wash it well in plenty of water. 2. Place in a stewpan with the water, cover with a lid and simmer for one hour. Remove the scum as it rises. 3. Add the vegetables and flavourings and let the stew simmer for three hours. 4. Before serving thicken the gravy with half an ounce of butter well rolled in flour. STUFFED FILLET OF VEAL Ingredients : Five or six pounds of Fillet of Veal (for the Forcemeat) Twelve tablespoonfuls of Bread Crumbs Four tablespoonfuls of chopped Suet Two tablespoonfuls of Parsley One dessertspoonful of grated Lemon Rind Thyme Marjoram Pepper and Salt Milk or liquid Butter. 1. Remove the bone from the fillet.