Soak a teacupful of haricot beans all night. Next day get half a pound of mutton from the best end of a neck, if possible, and cut it into neat joints (two bones will make four nice little cutlets), trim off all the extra fat, and get the cook to cut the bones off short, but put the little short bones in with the cutlets, as they are very nice. Put into a stewpan half an ounce of dripping✪ Haricot Mutton (beef dripping is the best), and when it is quite hot, fry the meat a nice brown on both sides. Take it out, and stir into the fat, very carefully, a dessertspoonful of flour. When the flour is a dark brown, but not burnt, pour in a breakfast-cupful of water, and let it boil. Prepare half a turnip and half a carrot cut into small dice, with a stick of celery, if possible, and a small piece of onion. Put them into the gravy with the meat, and let 44 The Child'^s Cookery Book all stew together, very slowly, till the meat feels tender. While it is cooking, boil the haricot beans, and when they are soft, add them to the stew, with pepper and salt at the last moment. Potato Pie Get two slices of cold meat, and chop them very small. Peel four potatoes, and put them into a saucepan with sufficient cold water to cover them, and a pinch of salt sprinkled over. Let the potatoes boil gently till a fork goes into them easily. Strain off the water, and mash in the saucepan, with a lump of butter the size of a walnut. Pry half a sliced onion in a tea- spoonful of dripping, add a teaspoonful of flour, sprinkled by degrees over the onion. When it makes a little brown ball in the frying-pan, add a teacupful of water, or stock✪ Potato Pie, and stir till it is smooth and brown. - Put the meat at the bottom of a small pie- 45 The Chtld'^s Cookery Book dish, add the sauce, and then cover the top with the potato very thickly. Bake in a hot oven till the pie gets nicely browned on the top. • ; i Surprises Wash two large, well-shaped potatoes very thoroughly, and put them to bake in a hot oven for three or four hours. Then, when they are soft, take them out, and cut off the tops. Scoop out all the potato into a basin with a spoon, mash it up, and add one ounce of butter, a small teaspoonful of chopped parsley, and a doll’s cupful of milk, also pepper and salt✪ Surprises. Mix all well together, refill the skins, put the tops on •; again, and replace them in the oven for a few minutes to get hot. Serve with the | cut end hidden. It is well to wrap a napkin round the potato while scooping it out, as they are very hot and burn the fingers. 46 T'he ChiWs Cookery Book More Surprises Prepare your potatoes in exactly the ! same way as you did when you were cook- i ing Surprises : but when you have turned 3 out the potato into the basin, remove some 1 of it, and instead put some meat of any I sort, finely minced, a teaspoonful each of Worcester sauce and mushroom ketchup, : and one ounce of butter. Mix them well I together with part of the potato, replace the ! mixture in the potato-skin, and proceed as i in the former recipe. I Curried Fowl 1 Cut the meat off the leg of a fowl into tiny squares ; fry half an onion in butter, : take the onion out and put it on a plate ; fry the pieces of fowl, take them out, and put in a teaspoonful of curry powder, an eggspoonful of Worcester sauce, an egg- 47 T^he Child'^s Cookery Book ✪ Curried Fowl

AI-modernized reading of the original text

Soak a teacupful of haricot beans all night. Next day get half a pound of mutton from the best end of a neck, if possible, and cut it into neat joints (two bones will make four nice little cutlets), trim off all the extra fat, and get the cook to cut the bones off short, but put the little short bones in with the cutlets, as they are very nice. Put into a stewpan half an ounce of dripping (beef dripping is the best), and when it is quite hot, fry the meat a nice brown on both sides. Take it out, and stir into the fat, very carefully, a dessertspoonful of flour. When the flour is a dark brown, but not burnt, pour in a breakfast-cupful of water, and let it boil. Prepare half a turnip and half a carrot cut into small dice, with a stick of celery, if possible, and a small piece of onion. Put them into the gravy with the meat, and let The Child's Cookery Book all stew together, very slowly, till the meat feels tender. While it is cooking, boil the haricot beans, and when they are soft, add them to the stew, with pepper and salt at the last moment. Potato Pie Get two slices of cold meat, and chop them very small. Peel four potatoes, and put them into a saucepan with sufficient cold water to cover them, and a pinch of salt sprinkled over. Let the potatoes boil gently till a fork goes into them easily. Strain off the water, and mash in the saucepan, with a lump of butter the size of a walnut. Pry half a sliced onion in a teaspoonful of dripping, add a teaspoonful of flour, sprinkled by degrees over the onion. When it makes a little brown ball in the frying-pan, add a teacupful of water, or stock, and stir till it is smooth and brown. - Put the meat at the bottom of a small pie- The Child's Cookery Book dish, add the sauce, and then cover the top with the potato very thickly. Bake in a hot oven till the pie gets nicely browned on the top. • ; Surprises Wash two large, well-shaped potatoes very thoroughly, and put them to bake in a hot oven for three or four hours. Then, when they are soft, take them out, and cut off the tops. Scoop out all the potato into a basin with a spoon, mash it up, and add one ounce of butter, a small teaspoonful of chopped parsley, and a doll’s cupful of milk, also pepper and salt. Mix all well together, refill the skins, put the tops on •; again, and replace them in the oven for a few minutes to get hot. Serve with the | cut end hidden. It is well to wrap a napkin round the potato while scooping it out, as they are very hot and burn the fingers. The Child's Cookery Book More Surprises Prepare your potatoes in exactly the ! same way as you did when you were cooki ing Surprises : but when you have turned 3 out the potato into the basin, remove some 1 of it, and instead put some meat of any I sort, finely minced, a teaspoonful each of Worcester sauce and mushroom ketchup, : and one ounce of butter. Mix them well I together with part of the potato, replace the ! mixture in the potato-skin, and proceed as i in the former recipe. I Curried Fowl 1 Cut the meat off the leg of a fowl into tiny squares ; fry half an onion in butter, : take the onion out and put it on a plate ; fry the pieces of fowl, take them out, and put in a teaspoonful of curry powder, an eggspoonful of Worcester sauce, an egg- The Child's Cookery Book

Records on this page

Haricot MuttonMutton StewPotato PieSurprisesCurried Fowl

The child's cookery book