Fold the open end of the bag carefully and
fasten with clips, then put it on a grid shelf
in a fairly hot oven to cook for about 35
minutes ; by this time the meat and stuffing
should be quite tender. Kemove the bag
from the oven, slit it open, and take out
the meat rolls, remove the string, dish up
the meat, and strain the sauce over.
Beef Rolls or Olives.
Proceed the same as directed for veal
olives, only substituting lean beef (rump
steak or top side)✪ Beef Rolls or Olives for veal.
THE PAPER-BAG COOKERY MANUAL. 57
Steamed Chop.
Procure two or three mutton or lamb
chops and trim each neatly, cutting off the
superfluous fat, fold in the ends and fasten
with a skewer, then season with salt and
pepper, and spread over each side with
butter. Place the chops in a well buttered
paper-bag with a few slices of onion and
carrot, and, if liked, a few pieces of celery,
and also three table-spoonfuls of water✪ Steamed Chop.
Close up the end of the bag and fasten with
clips, then cook on a grid or trivet in a hot
oven for about 25 minutes. Slit open the
bag, take out the chops and remove the
skewers, arrange the chops on a dish, pour
over any liquor found in the bag, sprinkle
over a little chopped parsley, and serve hot.
A dish of mashed or fried potatoes should
accompany this dish.
Exeter Stew.
Cut into thin slices about a pound of
lean beef (rump steak or top side). Mix on
a plate two table-spoonfuls of flour, a tea-
spoonful of salt, and a quarter of a tea-
spoonful of pepper ; dip each slice of beef
into this, and shake well. Have ready a
grease-proof paper-bag, thickly buttered
inside. Line it with a small handful of
finely shredded or grated carrot, moisten
with a ladleful of stock or water✪ Exeter Stew, and upon
this place the seasoned pieces of meat. Fold
in the end of the bag, and fasten it securely
with clips. Place it in a hot oven on a
58 THE PAPER-RAG COOKERY MANUAL.
grid shelf or trivet, and allow to cook for
about three-quarters of an hour. Take up
the bag, slit the paper, and turn the con-
tents of the bag on to a deep dish, surround
with savoury balls, which must be cooked
separately.
Note. — The stew may be cooked longer
if liked, it will not hurt.
Savoury Balls.
Take 4 ozs. of sifted flour, 2 ozs. of
finely chopped beef suet, a small tea-spoon-
ful of finely chopped parsley, a good pinch
of dried savoury herbs, half an onion peeled
and finely chopped. Mix these ingredients
in a basin, season with salt and pepper,
then add sufficient cold water to make into
a fairly stiff paste. Divide this into even
pieces, and shape into small balls ; dip each
ball into a little flour, and shake, then place
into a well buttered paper-bag, add about a
gill of water✪ Savoury Balls, close up the bag securely, and
cook on a grid shelf in the oven from 85 to
40 minutes.
Haricot Mutton.
Soak, over-night, half a pint of haricot
beans in tepid water. Cut about 1J lbs. of
neck or loin of mutton into chops or cutlets,
trim off the projecting bones, and season
with salt and pepper; sprinkle about a
table-spoonful of flour over the meat. Put
it, with the beans, in a well buttered paper-
bag, adding also three-quarters of a pint of
stock or water, a tea-spoonful of Tarragon
THE PAPER-BAG COOKERY MANUAL. 59
✪ Haricot Mutton
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Fold the open end of the bag carefully and
fasten with clips, then put it on a grid shelf
in a fairly hot oven to cook for about 35
minutes ; by this time the meat and stuffing
should be quite tender. Kemove the bag
from the oven, slit it open, and take out
the meat rolls, remove the string, dish up
the meat, and strain the sauce over.
Beef Rolls or Olives.
Proceed the same as directed for veal
olives, only substituting lean beef (rump
steak or top side) for veal.
THE PAPER-BAG COOKERY MANUAL. 57
Steamed Chop.
Procure two or three mutton or lamb
chops and trim each neatly, cutting off the
superfluous fat, fold in the ends and fasten
with a skewer, then season with salt and
pepper, and spread over each side with
butter. Place the chops in a well buttered
paper-bag with a few slices of onion and
carrot, and, if liked, a few pieces of celery,
and also three table-spoonfuls of water.
Close up the end of the bag and fasten with
clips, then cook on a grid or trivet in a hot
oven for about 25 minutes. Slit open the
bag, take out the chops and remove the
skewers, arrange the chops on a dish, pour
over any liquor found in the bag, sprinkle
over a little chopped parsley, and serve hot.
A dish of mashed or fried potatoes should
accompany this dish.
Exeter Stew.
Cut into thin slices about a pound of
lean beef (rump steak or top side). Mix on
a plate two table-spoonfuls of flour, a tea-
spoonful of salt, and a quarter of a tea-
spoonful of pepper ; dip each slice of beef
into this, and shake well. Have ready a
grease-proof paper-bag, thickly buttered
inside. Line it with a small handful of
finely shredded or grated carrot, moisten
with a ladleful of stock or water, and upon
this place the seasoned pieces of meat. Fold
in the end of the bag, and fasten it securely
with clips. Place it in a hot oven on a
58 THE PAPER-RAG COOKERY MANUAL.
grid shelf or trivet, and allow to cook for
about three-quarters of an hour. Take up
the bag, slit the paper, and turn the con-
tents of the bag on to a deep dish, surround
with savoury balls, which must be cooked
separately.
Note. — The stew may be cooked longer
if liked, it will not hurt.
Savoury Balls.
Take 4 ozs. of sifted flour, 2 ozs. of
finely chopped beef suet, a small tea-spoon-
ful of finely chopped parsley, a good pinch
of dried savoury herbs, half an onion peeled
and finely chopped. Mix these ingredients
in a basin, season with salt and pepper,
then add sufficient cold water to make into
a fairly stiff paste. Divide this into even
pieces, and shape into small balls ; dip each
ball into a little flour, and shake, then place
into a well buttered paper-bag, add about a
gill of water, close up the bag securely, and
cook on a grid shelf in the oven from 85 to
40 minutes.
Haricot Mutton.
Soak, over-night, half a pint of haricot
beans in tepid water. Cut about 1J lbs. of
neck or loin of mutton into chops or cutlets,
trim off the projecting bones, and season
with salt and pepper; sprinkle about a
table-spoonful of flour over the meat. Put
it, with the beans, in a well buttered paper-
bag, adding also three-quarters of a pint of
stock or water, a tea-spoonful of Tarragon
THE PAPER-BAG COOKERY MANUAL. 59