Cookery book

Method.—Slice the onions and carrots. Cut the meat into neat pieces and fry quickly in the dripping—take out the meat, fry the onions for about 5 minutes and then add the flour and carrots and fry very slowly till a nice brown. Add the stock and stir until it boils, replace the meat, add a little salt, cover tightly, and cook very slowly on the simmering burner or in the oven at No. 2 for 2 or 3 hours. ‘Taste and season before serving. If preferred, the stew may be cooked in a casserole when it can be served in the same utensil. The same method can be used for stuffed and rolled steak, neck of mutton, veal, or rabbit. In the case of the two latter, rolls of fried or grilled bacon and sippets of fried bread should be used as a garnish. Steak and Kidney Pie Number 8. 25 minutes ; then Number 2 for 14-2 hours. Time 2-24 hours in all. Shelf ath. ? lb. puff or rough puff ‘Seasoned flour. pastry. 1 gill stock or water. 14 lbs. steak. (2 rashers of bacon). 4 lb. ox kidney. Method.—Prepare the meat as for steak and kidney pudding, and put ina pie dish. Pour in the stock. Cover the top of the meat with the bacon. Roll out 3 of the pastry about } inch thick and 2 inches larger than the pie dish. Cut a piece off the edge to go round the pie dish, brush with beaten egg or cold water, and cover with the pastry, pressing well, but taking care not to stretch. Trim the edge, and using the back of a knife, knock the two edges together and mark in large scallops. Roll out the remaining pastry and cut into diamond-shaped pieces to decorate the top of the pie, which should first be brushed with egg. Make a hole in the centre of the pie to allow the steam to escape. If possible allow the pie to stand in a cool place for 15-30 minutes, and glaze with egg just before baking. Bake at No. 8 for about 25 minutes (until the pastry has risen), then cover the pastry with a aos thickness of greaseproof paper and finish cooking at No. 2 for 14-2 hours. If liked, hot gravy can be poured into the pie through a funnel before serving, but if the pie is to be served cold, dissolve two or three sheets of leaf gelatine in it first. Steak and Kidney Pudding 12 ozs. flour. 14 lbs. steak. 1 teaspoonful baking powder. #4 lb. kidney. Salt. 3 tablespoonsful seasoned flour. Water. About 4 gill cold water. 6 ozs. chopped suet (for crust). Method.—Make the crust by rubbing the suet into the flour and mixing to a stiff dough with cold water. Cut off a quarter of the pastry and roll out the remainder to line the basin. Prepare the meat by cutting into thin strips and dipping in seasoned flour. Roll up the strips with a piece of kidney inside each. Fill the basin with the meat, and if any seasoned flour remains sprinkle on top. Add the water. 3 Roll out the rest of the paste, damp the edges, and cover the pudding with it, pressing the paste on well. Prepare a pudding-cloth by plunging in boiling water, wringing out and sprinkling with flour. Tie over the top of the pudding and place in a large saucepan of boiling water, sufficient to cover the pudding completely. Boil for 4-5 hours, replenishing the water as necessary from a kettle of boiling water. The pudding may also be steamed either in a steamer for 7-8 hours, or in a saucepan with boiling water half-way up the side of the basin for 5-6 hours. When steamed, a greased greaseproof paper may be put over the pudding instead of a pudding-cloth. & Toad -in-the-Hole Number 7. Time 45-50 minutes. Shelf 3rd. 4 ozs. flour. Oe ONS \ For the batter. I egg. Seasoning. 4 lb. cooked meat. or # lb. sausages. or 6 small lean chops. 2 ozs. dripping. Seasoning. Method.—Make the batter (see Yorkshire Pudding) and allow to stand as long as possible. Melt the dripping in a meat tin, and when hot, fry the meat lightly on both sides. Pour in the batter and bake at once in a moderate oven for