The victory cookery book

Potato Stew and Bacon Materials —1 lb. raw potatoes, 2 oz. bacon, $ pint cold water, 4 oz. flour, salt, — pepper and savoury spice, 2 to 4 oz. onion, | a little chopped parsley. Method.—Cut the bacon into thin pieces and boil in sufficient water to cover for 1 or 2 minutes. Drain off the water, put the bacon back in the pan, and allow to fry until the fat has partially melted, and then © add the onion cut into dice, and fry to a ~ light colour. Now add the flour and again fry to a fawn colour. Pour on the cold water, bring to the boil while stirring, and add the potatoes cut into quarters. The moisture should be level with the potatoes ; if not, add more water. Season with salt, pepper, and a pinch of savoury spice. Cook freely until the potatoes are done, and serve © sprinkled with chopped parsley. Bully Beef Stew Materials.—Slices of beef, potato stew prepared as in the previous recipe. Method.—Slice the beef into pieces a quarter of an inch thick, arrange these — neatly on a hot dish. Pour over the potato — stew, and place in the oven for 5 or 10 minutes. Serve at once. , Heated in this manner the beef will be whole instead of in shreds, pet eed _S- Ne ——= SSE Two Meat Dishes from a Breast of Mutton —Mutton Broth and Stuffed Roll with Barley Materials—Breast of mutton, weighing 1} lb., 1 dried egg, 4 lb. mixed vegetables (carrots, turnips, onions and celery) cut small, 2 whole carrots, 2 quarts 8 gills of water, 2 oz. pearl barley, also 14 gill of ) pearl barley, 4 oz. salt, 4 oz. corn flour, a _ little cold milk, 1 tablespoonful vinegar, 1 | teaspoonful chopped parsley, a little pepper, spice, capers and breadcrumbs. Method.—Bone and skin the breast of mutton; place the broken bones in 2 quarts of water. Cut the boned breast into an oblong or square, mince the trimmings with — salt, pepper, spice, parsley, and an equal _ quantity of soaked and squeezed crumbs, mix with egg. Open the breast of mutton ' to make it sufficiently large to make into a roll with the stuffing in the centre. Tie with string and place in the water with the bones; add the salt and 2 oz. barley, and | cook for 1 hour. Place in a perfectly clean tin 14 gill | barley, cover with 8 gills water, and add salt. | Cover with a muslin and the lid, and then ' place the tin in the broth, adding the 2 whole carrots and the mixed vegetables. Cook until done. Prepare a caper sauce — with } pint of the stock thickened with cornflour mixed smooth in a little cold milk, season, and add the vinegar and some capers. Dish up the mutton cut into six slices, garnish with the barley from the tin and the carrots cut into quarters. Pour — the sauce over the meat, or serve separately. — Add a teaspoonful of chopped parsley to the soup. Meat and Maize Cutlet Materials.—4 oz. chopped meat (cooked or raw), } oz. fat, 8 oz. maize semolina, — 1 oz. chopped onion, a little nutmeg and © pepper, 1 pint of water, 4 02. salt. ‘ Method.—Fry the onion in the fat, add — the chopped meat, and fry again lightly. Cover with the water, adding salt, a little — pepper and nutmeg and the maize semolina, — and cook slowly in a double cooker or in~ a tin placed in boiling water or a steamer for 1 hour. Turn out the contents on to a dish to cool, mix the whole, and shape into ‘ cutlets. Coat with batter (made of flour — and water), crumb, and fry in deep fat, or — place on a greased baking-sheet and bake | in the oven to a nice golden colour. Ii one egg is added to the mixture after cooking, the cutlets can be baked without crumbing. Serve with a vegetable sauce or gravy (see p- 22), or when served with a_haricot stew, no sauce is required. Ox Cheek and Haricot Pie Materials.—1 ox cheek, haricot beans.