The Bile Beans cookery book

STEWED BREAST OF LAMB. —Take skin ‘ont | lamb and cut into small pieces. Put meat into stew- pan, cover with stock, pepper, salt ; stew gently abou 2 hrs., until perfectly tender. To serve—thicken gravy . with flour, let it boil 1 min., then oa it over. lay : Serve with green peas, Bs TO GRILL CHOP OR STEAK. —Place eigen grid-iron over. stove, lay a mutton chop on ‘grid. : Let it cook 2 mins., then turn over to cook 2 mins, other side; turn every 2-3 mins. until done. Larg chop takes 15 mins. to cook; small one 10 mins Always turn meat over with knife and spoon, prick chop or steak with fork lets out gravy. Steak is cooked same way, and after placing on hot dish put ; little butter over if chop is lean. A steak is sweeterin own fat. Use pepper and salt to taste. Mushroom ketchup, and other sauces may be used. sas BEEFSTEAK PIE.—Cut 1 1b. beefsteal into th strips about 1 inch wide; mix 1 oz flour, 4 teaspoonfu pepper and 1 teaspoonful salt together, dip each pie of meat into it, then roll up with a piece of fat centre of each, place in pie-dish, pour over 4 pint cold water, cover with pastry. Decorate top of pie with moistened pieces of pastry. Put it into hot oven: for 10. mins, until pastry well risen; then bake ae 4 hrs altogether. IRISH STEW.—Cut 1 1b. scrag end of nec! large onions, slice them, put meat and onio ‘saucepan, pour on 1 pint cold water, and seas n wi pepper, salt; Cook gently 3 hr., then add 2 potatoes, which have been pared and sliced. Poked = _ ROAST RABBIT. wipe dry. .Line inside with forcemeat, to which has _ been added minced liver and heart. Sew stuffing - inside; skewer head back between shoulders, Skewer shoulders and legs close to body, wrap rabbit in _ buttered paper, and roast before clear fire about 35 mins. (accerding to size), basting well. A few mins. before serving take off buttered paper, flour rabbit, baste with spoonful of butter, and let it.brown nicely. Take out skewers, serve with brown gravy and red currant jelly. If preferred, rabbit may be baked in - oven, taking about same time. BOILED FOWL.—Put fowl into stewpan with plenty of cold water, bring it to a boil. Simmer gently, _ for the slower it boils the plumper and whiter will fowl - be. If liked very white, put few slices of lemon on breast, cover with a sheet of buttered paper, and floured cleth. Boil from 14 hrs., according to size and age of fowl. Serve with white sauce, parsley sauce, er liver sauce. Usnally: boiled tham, bacon, or tongue is served with boiled fowl. _ STEWED STEAK AND ONIONS. _ dripping hot in frying-pan. Cut meat into pieces and _ fry very lightly beth sides, then place in pan or stew- _ jar. -Slice and fry onions, add them to meat. Stir 1 oz. flour in fat in frying-pan, allow to brown well, add gradually 1 pint het water orstock. When boiling, . pour all into meat and let the wholesimmer for 2 hrs. Season well while simmering. Turnips and carrots _ may be cut into small pieces and put into the stew with the onions, or they may be boiled separately and added on plate afterwards. TRIPE AND ONIONS.—Put 1 Ib. tripe into - saucepan of cold water. Allow to boil, then strain - away water; cut tripe into nice-sized pieces, put tripe ' back inte saucepan with onions cut small. Just cover with hot water and simmer about 1 hr., or until oe tender. Mix 1 oz. flour to smooth paste with 4 pint “milk, and add it to tripe. If too much liquor to “tripe, strain some away before adding milk. Stir until boils. ‘Salt, pepper to taste. FRIED LIVER AND BACON. fat bacon until crisp. Take out bacon and place on . warm dish, leaving fat béiling. Cut liver into slices _ wot more than % inch thick, place quickly in boiling bacon fat.” Turn liver until it is just cooked through