Wash an ox kidney well and dry it thoroughly; then
cut it up into thin slices after all the fat has been
removed from the middle. Put into a small stew-pan
a dessert-spoonful of butter; let it get quite hot and
quite brown; chop up the onion and fry it slightly;
then put in the pieces of kidney and fry them well.
Sprinkle in gradually the flour, and stir till it is quite
mixed with the moisture in the pan. Add, now, a
teaspoonful of salt, half a teaspoonful each of pepper, dry
mustard, and sugar — a table-spoonful of ketchup may
be added. Stir all well over the fire till it be quite
dry, like a paste. Now add a breakfast-cupful and
a half of water, and stir till it boils up; put on the
lid, and allow it to stew very gently for an hour and
a half. Serve with nicely-shaped pieces of toasted
bread round.
Butter or Dripping.
Wash the rabbit well and dry it thoroughly outside
and inside; then cut it up into joints, after taking off
the head and removing the heart and liver. In order
to dry it still better, rub over each piece with flour.
Put into a stew-pan a dessert-spoonful of butter, or
dripping — let it get quite hot; then put in the pieces
RABBIT STEWED.
1 Rabbit.
Flour.
1 Onion.
Pepper and Salt✪ Rabbit Stewed.
36
OOOKERY.
of rabbit and fry them. When all are fried, add a
breakfast cupful of water, an onion finely chopped up,
and the heart and liver. Take out the eyes, and wash
the head well; add it also, and stew the whole slowly
with the lid closely on for one hour, stirring it occasion-
ally. Dish neatly, and pour the sauce over.
STEAK STUFFED AND ROLLED.
1 lb. Steak.
2 breakfast- cupfuls of
Grated Bread.
2 table-spoonfuls Suet,
chopped.
1 Egg.
1 table-spoonful Parsley,
chopped.
1 teaspoonful Salt.
% teaspoonful Pepper.
Dripping.
Carrot and Onions✪ Steak Stuffed and Rolled,
Get two thin slices of steak, cut from the top of
the rump, weighing half a pound each, and about a
quarter of an inch in thickness. Put the grated bread,
the suet, the parsley, pepper, and salt into a bowl, and
mix them well. Beat up the egg well, and stir it in
among the bread-crumbs, etc., in the basin ; with the
hand knead it to wet the whole mixture, and gather it
into a lump; but if the egg is not enough to moisten
the mixture, add a very little milk or water. Divide
the stuffing into two pieces, and shape them like a
turkey’s egg ; roll this neatly into each piece of steak,
and tie it up with string. Each piece should be very
neatly shaped.
Put into a stew-pan a dessert-spoonful of nice drip-
ping, and when it has got quite hot, fry the pieces of
meat in it. Pour off any dripping that remains, and
put into the pan a cupful and a half of water, and allow
STEWING AND ROASTING OF MEAT.
37
it to stew for a quarter of an hour ; then add two onions,
and a pretty large carrot cut in quarters lengthways, and
a little salt, and stew for an hour.
Take off the string from the steak, and place it on a
dish ; arrange the vegetables neatly round, and pour
the sauce over.
Put into a pot the dripping, and let it get hot ; then
slice the onions, and fry them gently in it. Wash the
mutton well, and put it in the pot with the clean water
that hangs about it. Put the lid instantly and closely
on the pot, and let it stew slowly for three-quarters of
an hour.
Page 13 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash an ox kidney well and dry it thoroughly; then cut it up into thin slices after all the fat has been removed from the middle. Put into a small stew-pan a dessert-spoonful of butter; let it get quite hot and quite brown; chop up the onion and fry it slightly; then put in the pieces of kidney and fry them well. Sprinkle in gradually the flour, and stir till it is quite mixed with the moisture in the pan. Add, now, a teaspoonful of salt, half a teaspoonful each of pepper, dry mustard, and sugar — a table-spoonful of ketchup may be added. Stir all well over the fire till it be quite dry, like a paste. Now add a breakfast-cupful and a half of water, and stir till it boils up; put on the lid, and allow it to stew very gently for an hour and a half. Serve with nicely-shaped pieces of toasted bread round.
Butter or Dripping.
Wash the rabbit well and dry it thoroughly outside and inside; then cut it up into joints, after taking off the head and removing the heart and liver. In order to dry it still better, rub over each piece with flour. Put into a stew-pan a dessert-spoonful of butter, or dripping — let it get quite hot; then put in the pieces
RABBIT STEWED.
1 Rabbit. Flour.
1 Onion.
Pepper and Salt.
of rabbit and fry them. When all are fried, add a breakfast cupful of water, an onion finely chopped up, and the heart and liver. Take out the eyes, and wash the head well; add it also, and stew the whole slowly with the lid closely on for one hour, stirring it occasionally. Dish neatly, and pour the sauce over.
STEAK STUFFED AND ROLLED.
1 lb. Steak.
2 breakfast- cupfuls of Grated Bread.
2 table-spoonfuls Suet, chopped.
1 Egg.
1 table-spoonful Parsley, chopped.
1 teaspoonful Salt.
% teaspoonful Pepper. Dripping.
Carrot and Onions,
Get two thin slices of steak, cut from the top of the rump, weighing half a pound each, and about a quarter of an inch in thickness. Put the grated bread, the suet, the parsley, pepper, and salt into a bowl, and mix them well. Beat up the egg well, and stir it in among the bread-crumbs, etc., in the basin ; with the hand knead it to wet the whole mixture, and gather it into a lump; but if the egg is not enough to moisten the mixture, add a very little milk or water. Divide the stuffing into two pieces, and shape them like a turkey’s egg ; roll this neatly into each piece of steak, and tie it up with string. Each piece should be very neatly shaped.
Put into a stew-pan a dessert-spoonful of nice dripping, and when it has got quite hot, fry the pieces of meat in it. Pour off any dripping that remains, and put into the pan a cupful and a half of water, and allow
it to stew for a quarter of an hour ; then add two onions, and a pretty large carrot cut in quarters lengthways, and a little salt, and stew for an hour.
Take off the string from the steak, and place it on a dish ; arrange the vegetables neatly round, and pour the sauce over.
Put into a pot the dripping, and let it get hot ; then slice the onions, and fry them gently in it. Wash the mutton well, and put it in the pot with the clean water that hangs about it. Put the lid instantly and closely on the pot, and let it stew slowly for three-quarters of an hour.
Records on this page
Rabbit StewedSteak Stuffed and Rolled