The paper-bag cookery manual

Mince or shred finely half a pound of lean beef (steak), free from fat or skin. Melt 1 oz. of butter and fry in it to a nice colour half a small onion finely minced, stir in about a dessert-spoonful of flour and cook a little longer ; now add the minced meat, and, lastly, one gill of stock. Put this into a buttered paper-bag, fold in the ends, and place the bag in a fairly hot oven for about 20 minutes. To serve, slit open the bag and put the contents on to a hot dish, besprinkle with chopped parsley, and garnish with neatly cut pieces of toast. Sheeps’ Kidneys with Mushrooms. Slit three or four sheeps’ kidneys in halves and remove the skin. Chop finely half a small peeled onion, and mix on a plate with a little chopped parsley. Wash, peel, and drain six to eight cup mushrooms. Upon each mushroom, head downwards, place half a kidney, besprinkle with chopped onion and parsley, season with salt and pepper, and pour a little oiled butter over each. Put them carefully into a well buttered paper-bag, twist in the ends, fasten securely with a clip or skewer, and place on a grid or trivet in a hot oven from 12 to 15 minutes. Slit the bag and dish up the kidneys with mushrooms on top. Any liquor found in the bag must be poured round the base of the dish. Roulade of Veal. Procure half a breast of veal, bone it carefully, place it on a board skin downwards, season with salt and pepper, and spread it with a thick layer of forcemeat made with pork sausage, bread, mushrooms, and egg, duly seasoned and moistened with a little egg and milk. Roll up the veal carefully, fasten the ends with fine string, cover the top with dripping or butter, and place in a well buttered “ Express ” paper-bag, put in a few slices of carrot, turnip, and onion, and moisten with one gill of water. Close up the end of the bag and fasten with clips, then place it on a grid and cook in a hot oven at first, and moderately heated afterwards for about 45 minutes. To serve, slit the bag open, take out the meat, roll and place on a dish. Serve hot or cold. Curried Veal. Cut about a pound of lean veal, fillet or leg part, into small thin slices, free from skin and sinews. Mix on a plate a tablespoonful of flour with a dessert-spoonful of curry powder, and a dessert-spoonful of dessicated cocoanut. Season the meat with salt and pepper, add to it half a sour apple peeled and chopped, then mix with the curried flour, etc. Have ready a well buttered paper-bag of the desired size, put in it the prepared meat, also about half a pint of cold water or stock. Close up the end of the bag and fasten carefully with wire clips. Turn in the four corners of the bag and place it on a grid shelf in a moderately heated oven and cook slowly for about 35 or 40 minutes. When done take out the bag, slit it open, and put its contents on to a hot dish. Sprinkle over a little lemon juice and serve with plainly cooked rice (see Vegetable section for this recipe). Note. — If white curry is desired use half milk and half water or white stock. Cold Meat or Rechauffe Dishes.