Domestic cookery

Cut the steak into small rounds, and carefully lard each round on the top with neatly cut lardoons cut from the bacon about 1 inch long and ^ inch square. Lay at the bottom of a saucepan the vegetables (cut in slices), the herbs, pepper and salt. Lay on the top the grenadins, and pour round a little boiling stock or water ; allow these to simmer 20 slowly 1;^ hours. Remove the grenadins into a dripping tin with a few tablespoonfuls of gravy ; set in a hot oven to brown. Meanwhile, heat the butter in a saucepan until brown, brown in it the flour, strain to this the gravy ; then add 1^ dozen olives, parboiled, stoned, and minced ; boil 15 minutes. Dish the grenadins in a ring, pour the gravy, and olives in the centre. No. 46. BEEF STEAK PIE. 1^ lbs. beef steak 1 teaspoonful salt FJakey pastry ^ teaspoonful pepper 1 tablespoonful flour Cut the beef up into thin strips, 2| inches long and 1 inch ' wide ; mix the flour, salt, and pepper together, dip each piece of beef into this ; cut up the pieces of fat into very small pieces ; lay a piece of the fat at the end of each piece of beef, and roll up into neat rounds ; pile in a small pie dish. Pour in two tablespnoT'^^^s of water ; line the edges of the dish, cover and decorate with flakey pastry '(page 84). Paint over the top with a beaten egg or milk. Bake 1 J hours ; when done, fill the pie with hot water, seasoned, or good stock. Fold a serviette round the dish, and serve. If served cold, add a little gelatine to gravy, and serve with parsley. No. 47. BEEF STEAK PUDDING. I lb. beef steak ^ pint of water Suet pastry ^ tablespoonful flour i teaspoonful salt teaspoonful pepper Line a deep basin, well buttered, with suet paste (page 86), rolled -J- inch thick. Put the flour, salt, and pepper on a plate;-' cut the meat into strips 2^- inches long and 1 inch wide, and the fat into very small pieces ; roll each piece of meat in the seasoned flour ; place a small piece of fat at the end of each piece, and roll it up into a neat round. Place 21 these in the hasin and pour over the water ; the basin may be neai-ly filled. Wet the edges of pastry, and cover with a round piece of pastry ; thoroughly seal the edges, cover with buttered paper, and steam for hours. Turn out and serve, I lb. of flour will make sufficient pastry for this pudding. No. 48. STEWED BEEF STEAK. li to 21b. steak 1 onion 1 carrot 1 turnip ^ pint water 1| oz. butter or dripping 1 oz. flour A bunch of sweet herbs A sprig of parsley Put the butter into a pan, and when hot brown in it the steak, then the onion and flour ; add the water gradually, and when boiling add the vegetables, herbs, and steak ; simmer very slowly to 2 hours. When done, dish the steak and vegetables on the top, or the gravy may be strained over the steak, and garnished with fancy cut carrots and turnips, which should be boiled in separate pans containing boiling water, a little sugar and salt. No. 49. CURRIED CHICKEN, VEAL, OR RABBIT. 1 chicken 3 tablespoonfuls cocoanut 1 tablespoonful lemon juice 1 onion 1 dessertspoonful sugar 2 oz. butter 2 tablespoonfuls curry powder i pint milk i pint of gravy or stock 1 teaspoonful salt