The English-Chinese cookery book

To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of dry flour (be sure to have the fat boiling), and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water. Season with pepper and salt. Serve in a gravy tureen. % H-M «n £ & *1 «.J* zm&m M jg iSiii * a fn *,fi £ * m ^ 41 * Il^J -SSEi H IS] ft] ffi ffi g* {#,:*; II1$A tA ** ■£-0f& ft UM M mM g «B 2 &< BOILED FRESH TONGUE. WASH and put into four quarts of boiling water, with a large handful of salt. Boil slowly six hours, if large. When done, throw into cold water, and skin the same as the salt tongue. j» r» j* » * m &.» tis* )S*t ® tl O if a$, a ti 4- i! ■& •n-04- & 2. k M - Z & fij ill k -k ffi #■ * * 4- ft ft M *# ifc‘ R BOILED SALT TONGUE. SOAK the tongue over night ; in the morning put on to boil in six quarts of cold water, and boil slowly six hours if the tongue is large ; if not, five will answer. Take it from the boiling water, and throw it into cold water, and peel the skin off. Set away to cool. The vegetables to serve with boiled salt tongue are potatoes, cabbage, turnips and carrots. m m ffl z m,* y % u $c m m * M S.ffi # ** & 4V.RI EE R Sf if # It ffl A A dC +t ?f 4^ 4=- 3S,id s.4i js: s £ £ ra s pi pi ® is n z s fu JR m <k& zm 3® ® - So <&,*.*, it.— fit tu.js $n * m &.4t £.«, STEWED BEEF. TAKE a piece of beef that is rather tough, or pieces of tough beefsteak ; 1 rub into it a handful of salt, some pepper and flour ; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a small turnip, and a carrot. Lay these on the top of the meat and then sprinkle in half a teaspoonful of cinnamon, half of mace, one-fourth of clove, and add cold water enough to cover it. Let it come to a boil, skim off all the scum, then cover tight, and simmer five hours. After it has been boiling four hours, mix half a cup of flour with cold water, and add to it. You can then taste it and add more seasoning if necessary. The spice may be omitted if you choose. Serve the meat in a little of the gravy, and send the remainder of the gravy to the table in the gravy tureen. m ® & o m ± - n i-ii m w ft su ® * m um sissies*© m - &0 •3-oft] if AMM 211 tMEa % it m. ta m m -m mm % m ® m in %-zm* « m m w>m = ^ ± s zj n m m ffl zm * jr m ffl It ft # MJ& UM AM m § *? n,z a * fi.T 1 1 s 1, ^ ± « Bt.ii m it # jr a - ® m ft\ nf , $h -n-g ffl ^ EE — ROAST MUTTON. i^OR a piece weighing ten pounds allow one hour and a half, and ten minutes for every pound over or under that. 'M 'J? "7s im # + St ® -p itt Wffi ns m & M mu ja ^ ss s a ft -s-o ^ m m ±, it ^ it &Q BOILED LEG OF MUTTON. fTlAKE a leg weighing eight pounds, and put into six quarts of boilii g X water ; throw into this half a cup of rice. In a few minutes a scum will rise, which must be skimmed off carefully. Boil one hour and a quarter, allow five minutes more for every pound over eight. Serve with caper sauce. & & & O & ft# Ito f? & & & H, M * % $ n - ^ m n- % u ^ ¥ & mu® n m •&„* if «#, w, iais is,7f« as. in nt « ^ A.c— ® $ e.® s SHEEP’S HEAD.