Cassell's dictionary of cookery

(delicious). — Take half a pint of mushroom buttons, pare them, cut the ends off the stalks, and place them in cold water. Melt a piece of butter in a stewpan, put the mushrooms into it, with a little pepper and salt, and the juice of a lemon. Let them simmer gently until tender ; then add a cupful of nicelyflavoured stock, and put with them one pound of Australian beef, cut into square pieces about AXIS (39) BAG the size of a walnut, and thickly dredged with flour. Let it simmer slowly, being- careful that it does not burn, and serve as hot as possible, with sippets round the dish. Time to stew the mushrooms, twenty-live minutes ; with the meat, ten minutes. Probable cost, Is. 2d. Sufficient for four or live persons. Australian Haricot Beef. — Put a pint of haricot beans into sufficient cold water to cover them, and let them soak until the next day. Drain them, and boil them in two quarts of water for a couple of hours; then poui- the water from them, and place them by the side of the fire, with the lid of the saucepan off, to dry. Shake in with them a lump of butter, and a little pepper and salt. Put a piece of butter the size of an egg into a saucepan, let it melt, then fry in it two onions thinly sliced until nicely and lightly browned. Work in very smoothly a table- spoonful of ground rice, a breakfast-cupful of good stock, one scraped carrot, one turnip chopped small, one table-spoonful of Harvey's sauce, a a wineglassful of port wine, and a little pepper and salt. Let all simmer gently for half an hour. Take one pound of nice square pieces of Australian beef, dredge them with flour, and put them into the gravy for a few minutes. Put the hot haricot beans round the dish, the beef and gravy in the middle, and serve. Time, forty minutes. Probable cost. Is. 3d., without the wine. Sufficient for four or five persons. Australian Irish Stew.— Simmer three large onions in. a pint and a half of nicelyflavoured stock until nearly tender ; add pepper and salt, then put with them two dozen large potatoes. Let these stew softly until nearly cooked, when the contents of a two-pound tin of Australian mutton, cut into square pieces, may be added. Let it simmer five minutes longer, and serve on a hot dish. Time, altogether about one hour. Sufficient for four or five persons. Probable cost, 2s. Australian Meat and Tomatoes.— Scald a dozen tomatoes and place them in a stewpan with a little salt and three ounces of butter. Let them stew very gently till tender. Then heat the contents of a two-pound tin of Australian beef. Place it on a hot dish, and the tomatoes round it, and serve with mashed potatoes. Probable cost, 2s. 4d. Sufficient for four persons. Time to stew the tomatoes, half an hour ; to wann the meat, ten minutes. Australian Mutton.— Nearly all the recipes which have been given for Australian beef will apply to Australian mutton. Australian Mutton, Boiled, and Caper Sauce.— Make half a pint of caper sauce. Take the top off a tia of mutton, and place it in a saucepan with boilingwater, but do not_ let the water be high enough for any to enter the tin. Let it become thoroughly heated, then titm it on a dish, and serve it -with turnips, caiTots, potatoes, and the sauce. Time, quarter of an hour to heat the mutton. Probable cost, 2s. Sufficient for four or five persons.