Buckmaster's cookery

lemon and forcemeat balls. 9. Cream, wine, truffles, ketchup, anchovy, are all occasionally put into this dish, Precautions. — The stock should be made some time and allowed to cool before putting in the veal. 1. Take two pounds of beefsteak ; or, better, rumpsteak an inch and a half in thickness. 2. Cut off the skin and fat. 3. Beat it with the flat side of a chopper, or, what is better, a kreatone, which is an instrument invented by a medical man at Chester to make steaks tender, and which may be used for such purposes with advantage. 4. Cut your steak into convenient pieces. 5. Put them into a stewpan to brown with two ounces of butter, when brown on the one side turn it to the other. 6. Cut into thin slices two onions and two young carrots. 7. Cut into quarter inch dice two young, turnips, or cut them into shapes with a vegetable. 8. Put them all into the stewpan with the steak. 9. When the steak is browned strain off the butter and pour in three gills of cold water or stock. 10. Simmer slowly till the meat is tender, about an hour. 11. When half done turn the meat on the other side. 12. Season with a little pepper and salt, a little ketchup, or six button mushrooms, or flavour the gravy with anything you prefer. 13. Take out the meat, thicken the gravy with a little flour, let it boil for ten min utes, skim, pour over the steak and serve. STEWED STEAK, Beef or Rump Steak. Turnips. Ingredients. Onions. Carrots. Mushrooms. . Hashes and Stezvs. 1 2 9 Garnish with the fat and vegetables prepared thus : 1. Take the pieces of fat cut off the steak and bake them on a tin dish for six minutes. 2. Then shred finely the peelings of the turnips and . carrots. 3. Boil them till tender, and place them round your dish. Any other vegetables may be used, as peas, French beans, or asparagus. Those boiled with the steak must not be used. Precautions. — The steak must stew slowly, be free from fat, and not too highly seasoned, TINNED MEAT STEW. Ingredients. Australian Meat. Onions. Ketchup. Worcester Sauce. 1 4 oz. of Butter. Stock. 1. Stew six onions in one ounce and a half of butter or dripping till thoroughly done. 2. Cut the meat across the grain into slices, about half an inch in thickness. 3. Divide the onions into two parts. 4. Put one part at the bottom of a clean frying-pan. 5. Season with pepper and salt. 6. Place the slices of meat on the onions ; add, if you have it, a teaspoonful of ketchup or Worcester sauce. 7. Cover the meat with the remainder of the onions. 8. Put a saucepan lid on the frying-pan, and gently warm the mea> through by putting it in the oven. 9. Two tablespoonfuls of stock or water may be added, if necessary, to prevent the stew from being too strong. Serve with potatoes, or other vegetables. Precautions. — Remember the meat is already cooked, and must only be warmed through. The onions will be better for being parboiled before frying. F Buckmaster s Cookery . BROWN FRICASSEE RABBIT. Ingredients. Rabbit. Butter. Mushrooms. Onion. Eschalot. Stock. Vinegar. Harvey Sauce. Sherry. Bacon.