Catherine Owen's new cook book ..

Take some nice rib chops ; trim off all but very little fat ; flour them, lay them in a stewpan and brown them well and quickly, taking care that they do not burn ; cut up a carrot and a turnip into neat pieces, and a large onion ; put them in with the chops, a teaspoonful of salt, quarter one of pepper, and water enough to cover them, no more ; let them simmer very gently two hours and a half ; skim carefully to remove all grease. Take up the chops ; arrange them on a dish round a mound of neatly-cut string beans ; arrange the carrot and turnip neatly round the chops and put them to keep hot, while you stir a dessert-spoonful of brown thickening if you have it (see recipe for Koux or Brown Thickening) into the gravy (or else use butter and brown flour). Let it boil ; taste for seasoning, and strain it over the meat and vegetables. STEWED BEEFSTEAK. Take two pounds of round steak ; cut in pieces the size to serve ; flour them, and sprinkle with pepper and salt ; lay them in a stewpan with two dessert-spoonfuls of vinegar, and cover closely ; place the stewpan where it 1 76 Practical Recipes, will gently cook, and leave it one hour. Then take off the cover ; cut into it one onion, one small carrot, one small turnip, and pour in half a pint of hot water ; cover again and let it simmer two hours longer. Take up the meat and keep it hot. Stir into the gravy, if you have them, a teaspoonful of Worcestershire and one of mushroom catsup, or Harvey sauce, with a teaspoonful of brown thickening ; strain it, rubbing all the vegetables you can through the strainer ; let it boil up and pour it over the meat. If preferred, the vegetables may be left in and served with the steak. SEA PIE. This old-fashioned English dish is very good in winter. Take two pounds of meat ; if you buy it on purpose, use part lean mutton and part beef, or beef, mutton, and veal ; although mutton or beef alone will do ; put them into a saucepan with just water to cover them ; cut quite small, two onions, half a small carrot, and half a turnip, with two heaped saltspoons of salt, and a half one of pepper ; put to the whole a pint and half of water ; let the whole stew slowly two hours. Meanwhile make a suet crust (see recipe for Suet Crust) of six ounces of suet and ten of flour ; roll it out till it will about fit the saucepan, and an inch thick or rather less. Skim the gravy, when it has cooked two hours, removing all fat ; taste if salt enough, and add sauce for flavoring if you choose. Then put on the suet crust for cover, making it fit over the meat closely ; for this reason take care that you rolled it large enough ; if too large never mind, let it turn up at the sides a little. Put on the cover of the saucepan and cook Entrees. 1 77 slowly another hour. It must cook slowly or the meat will be stringy ; it must not stop cooking or the crust will be heavy. When done, cut the crust across pie-fashion ; lift out each of the pieces and lay them round a dish, then pour meat and gravy in the centre and serve. CHAPTER XXVI. ROASTS. ROAST BEEF. Very full directions are given in Chapter VIII for roasting of all kinds. Yet to save referring back, I repeat the recipes, remarking that if you roast one thing well, and know why you do it, you can roast all.