The household gas cookery book

Put into a stewpan one onion, one carrot, a stick of celery, one turnip, a bunch of herbs, the tongues which have been previously stewed, and enough water or stock to cover ; season to taste, and simmer gently for about 3 or 3J hours; skin them, lay on a hot dish, strain the liquor and add a \ pint of thick tomato sauce; pour over and garnish with small forcemeat balls. Fillet of Beef Espagnol. Boil two pounds of potatoes and cut them into thick slices. Take two pounds of the fillet or rump of beef and cut into squares of about 1 inch in size and thickness; place it in a stewpan with alternate layers of the potatoes and a cup of gravy, J lb. of butter and half a Spanish onion pre¬ viously boiled. Let the lid be very tightly closed and stew gently for one hour. If liked, a glass of Madeira wine may be added. Beans and Bacon. Cook some broad beans (young) in salted boiling water very quickly; drain them and pour parsley sauce over them ; have ready some slices of ham, which have been warmed, and place on the beans, and serve. Beef Rissoles. Take one pound of roast beef, lean if possible, and mince it very finely. Add half a teaspoonful of chopped lemon peel, a few savoury herbs chopped fine, salt and pepper to taste, and half the weight of the meat in breadcrumbs. Beat two eggs and bind the meat, etc., with them, form into balls, dip in egg and breadcrumbs, and fry a rich brown colour and serve with fried parsley and a browm gravy in a tureen, or pour the gravy round the rissoles and omit the parsley. Veal Rolls. Cut into thin slices some uncooked veal or slices of meat underdone. Make a seasoning of chopped parsley, minced bacon, mushrooms stewed and minced, a few grated breadcrumbs, pepper, salt, and pounded mace. Well mix it, and spread it on the slices of veal. Fold the meat up and tie securely with twine. Place the rolls in a saucepan, and cover with nicely flavoured brown gravy and let them simmer until tender. Serve on a very hot dish with the gravy poured over. Marine Stew. Cut into squares one pound of buttock steak, and slice one large onion. Brown them in some hot drip¬ ping. Sprinkle with flour the steak and onions, and add a pint of good stock. Bring to the boil, thoroughly skim it, and let it simmer very gently. Make twelve dumplings (savoury dumplings if liked), and while the meat is cooking, parboil one pound of potatoes, slice them, and add them to the steak. In about two hours the meat will be tender. The dumplings should be steamed separately. Place the meat, etc., in the centre of the dish with the dumplings around. Fritadella. Take half-a-pound of the crumb of a loaf of bread, let it be soaked in cold water until quite soft, place it in a clean clothLand squeeze out all the water. Mince three-quarters of a pound of any kind of cold meat. Into a stewpan put three ounces of butter, two table¬ spoonfuls of chopped onion, and one of shallots, let them fry until a lightish brown, then add the bread and lastly the meat. Stir with a wooden spoon, put in a teaspoonful of salt, and half a teaspoonful of pepper, some chopped up lemon rind, and the juice of one lemon. Let the whole gently cook without boiling (a little ketchup or Worcester sauce may be added if liked), turn it out on to a dish, and serve with poached eggs around it.