Cookery book

Mix the remainder of the seasoned flour with the fat in the frying-pan, cook for a few minutes before adding stock or water to make the gravy. Stir until it boils and boil for 3 minutes to cook the flour. Strain the gravy round the liver and serve at once. Stuffed Liver Number 6. Time 40-45 minutes. Shelf 3rd. 3 Ib. liver. + pint of stock. 1 small onion. Veal stuffing (see recipe, p. 40). 6 rashers of bacon. Method.—Prepare the liver and cut into 6 slices (about 3 inch thick) and season with pepper and salt. Chop the onion very finely and spread it on the bottom of a greased fireproof dish. Put the liver in the dish and pour the stock round it. Put a thin layer of stuffing on each slice and cover with a rasher of bacon. Cover the dish with a wellbuttered paper and bake in a moderate oven for 40-45 minutes. Mutton Stew 2 lbs. potatoes. 2 onions. 1 lb. scrag neck of mutton. 2 carrots. Salt and pepper tc taste. Method.—Peel the vegetables, cut the onions and carrots in slices and potatoes in two. Cut the meat into neat pieces. Place in saucepan in layers of meat, vegetables, and seasoning. Cover with cold water, bring to the boil and simmer very gently until the meat and vegetables are tender. Roman Pie Number 6. Time 45 minutes. Shelf 4th. 2 lb. short crust pastry. 3 ozs. cooked macaroni. 3 lb. cooked meat cut in 3 ozs. coarsely grated cheese. large dice. Seasoning. Method.—Roll out ? of the pastry thinly and line a greased pie dish. Fill with layers of meat, macaroni, and cheese. Put ina little cold water or stock. Season well. Roll out the remaining pastry, moisten the edges and cover the top of the pie. Heat the oven for 15 minutes with the cake tray on the 4th shelf and cook the pie on it. Serve with tomato sauce. Scotch Collops + lb. buttock steak. 4 teaspoonful chopped parsley. 1 onion chopped. Pepper and salt. I oz. butter. Mashed potatoes or boiled + oz. flour. rige. gill stock. Method.—Chop meat very finely, melt butter in saucepan. When hot, fry onion then add the meat, and brown all together. Stir in flour, add stock, and stir till boiling. Simmer gently for about 1 hour. Season, add parsley. Serve on a hot dish and garnish with mashed potatoes or boiled rice. -Shepherd’s Pie Number 7. Time 25 minutes. Shelf 3rd. 1 Ib. cooked meat. I teaspoonful chopped parsley. 4 gill gravy or brown sauce. Mashed potato. Seasoning. I oz. butter. Method.—Mince the meat and moisten well with the gravy. Add seasoning, chopped parsley and other flavourings (tomato or mushroom ketchup, etc.) as liked. Put into a pie-dish. Cover with mashed potato. Rough this with a fork. Put on a few small pats of butter and put in the oven. If preferred, all the ingredients can be heated before being put into the dish. The pie can then be browned quickly under the griller. Cooked fish or vegetables can be treated in the same way. Stewed Rabbit 1 rabbit. 1 teaspoonful parsley. 2 Ibs. onions. 3 ozs. flour. 2 teaspoonsful mixed herbs. _—2_ ozs. butter. Method.—Place the rabbit in pan of cold water, and bring to the boil. Boil for 10 minutes. Throw away water and joint the rabbit. Cut the onions in slices and lay at the bottom of a saucepan. Cover with the joints of rabbit. Add herbs, parsley, and a pinch of salt. Barely cover with cold water and bring to the boil. Simmer for about 24 hours. Blend the flour and butter and add gradually. Boilfor5 minutes. Season and serve. Stewed Steak 1 lb. beef steak. 2 carrots. I oz. dripping. 2 onions. 3 oz. flour. Seasoning. 3 pint of stock. as. Oe ee ——