Take a good rump of beef—say five pounds, put it in an iron pot, pour over one cup of vinegar and one of water, season with one onion, pepper and salt to taste✪ Poumroas Ts. Cover with close lid, and let it steam until it boils dry. Turn the meat, and let it roast till brown, then add one pint of hot water. Mix one tablespoon of flour and a small lump of butter; stir into the water to form the gravy. This will take about two hours in all to cook. BE TRO Ue aE Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the Rid your house of Bed ‘Bugs & LYONS’ Li@uiD OISON One application does the work—if not, aoe Crai your money back. 25c. at all Druggists, or Jno. ie anes and Bleur Ate D7 JAMES M. AIRD Everything we make : is Pure and Cood. TELEPHONES - - - - 1025, 1340, 6488, 5052 rest. With a sharp knife cut a thin layer from the thick part, and lay upon the thin. Mix together three tablespoons ot salt, one of sugar, one-half a teaspoon of pepper, pinch of clover and one teaspoon of summer savory. Sprinkle this over the meat, and then sprinkle with three tablespoons of vinegar. Roll up and tie with twine. Put away in a cold place for twelve hours. When it has stood this time, place in a stewpan with boiling water to cover, and simmer gently for three hours and a half. Mix four heaping tablespoons of flour with half a cup- ful of cold water, and stir into the gravy. Season to taste with Salteand pepper. -oimmer half an hour longer.’ This dish is good hot or cold. DEBE ROLL: Two pounds of chopped beef, one cup of rolled crackers, one cup of sweet milk, one egg, salt and pepper✪ Beef Roll. Mix thoroughly and make it in a roll. Pour two cups of boiling water over it. Bake about two hours in a moderate oven. ) Us yal BV che TINY Six lamb kidneys, two tablespoonfuls of butter, one and one- half tablespoonfuls of flour, three gills of water, one tablespoon- ful of lemon juice, one teaspoonful of Bovril, one teaspoonful of salt, one-tenth teaspoonful of cayenne✪ Lamb Kidneys. Draw the thin skin from the kidneys, and then split them in halves. Cut the fat and sinews from the inside; then cut the kidneys into small pieces, and wash them. Put them in a stewpan with two quarts of cold water, and let them heat gently to the boiling point, but do not let the water boil. Set back where they will keep hot for fifteen minutes; then drain them. dwardsburg Silver Gloss STARCH — “2nviectured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Onr. a8 BOVRIL FO O'CLOCK TEA eee SSSS See €ESEe Put the butter on the fire, in a frying-pan, and when hot, stir in the flour. Cook until smooth and brown, stirring all the time. Gradually add the water, then the extract and seasonings. When this: boils add the kidneys, and set back where the stew will keep hot, but not boil, for half an hour. When that time has passed, add the lemon juice, and, if yow choose, half a gill oi sherry. Serve very hot: NEGK: PLECRHVOR SHOULDERTOER Ay AL: Mrs: ‘Cu Co-Stratton, Put a piece of butter the size of an egg into a kettle; put it on the stove; when it begins to fry, put in the veal, season it and let it fry until ‘brown, then add water sufficient to cook it. When done, take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken, and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone. MUTTONACULE EM GrsnU hE One slice from a leg of mutton, one tablespoonful of butter, one-half teaspoonful of Bovril, one gill of strained tomato, one-half gill of water, one teaspoonful of flour, one teaspoonful of salt, one-quarter teaspoonful of pepper.

AI-modernized reading of the original text

Take a good rump of beef—say five pounds, put it in an iron pot, pour over one cup of vinegar and one of water, season with one onion, pepper and salt to taste. Cover with close lid, and let it steam until it boils dry. Turn the meat, and let it roast till brown, then add one pint of hot water. Mix one tablespoon of flour and a small lump of butter; stir into the water to form the gravy. This will take about two hours in all to cook. BEEF ROLL. Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the [advertisement: removed] [advertisement: removed] D7 JAMES M. AIRD Everything we make : is Pure and Cood. TELEPHONES - - - - 1025, 1340, 6488, 5052 rest. With a sharp knife cut a thin layer from the thick part, and lay upon the thin. Mix together three tablespoons ot salt, one of sugar, one-half a teaspoon of pepper, pinch of clover and one teaspoon of summer savory. Sprinkle this over the meat, and then sprinkle with three tablespoons of vinegar. Roll up and tie with twine. Put away in a cold place for twelve hours. When it has stood this time, place in a stewpan with boiling water to cover, and simmer gently for three hours and a half. Mix four heaping tablespoons of flour with half a cupful of cold water, and stir into the gravy. Season to taste with Salteand pepper. -oimmer half an hour longer.’ This dish is good hot or cold. BEEF ROLL. Two pounds of chopped beef, one cup of rolled crackers, one cup of sweet milk, one egg, salt and pepper. Mix thoroughly and make it in a roll. Pour two cups of boiling water over it. Bake about two hours in a moderate oven. ) Us yal BV che TINY Six lamb kidneys, two tablespoonfuls of butter, one and onehalf tablespoonfuls of flour, three gills of water, one tablespoonful of lemon juice, one teaspoonful of Bovril, one teaspoonful of salt, one-tenth teaspoonful of cayenne. Draw the thin skin from the kidneys, and then split them in halves. Cut the fat and sinews from the inside; then cut the kidneys into small pieces, and wash them. Put them in a stewpan with two quarts of cold water, and let them heat gently to the boiling point, but do not let the water boil. Set back where they will keep hot for fifteen minutes; then drain them. [advertisement: Edwardsburg Silver Gloss Starch] [advertisement: removed] a8 [section header] eee SSSS See €ESEe Put the butter on the fire, in a frying-pan, and when hot, stir in the flour. Cook until smooth and brown, stirring all the time. Gradually add the water, then the extract and seasonings. When this: boils add the kidneys, and set back where the stew will keep hot, but not boil, for half an hour. When that time has passed, add the lemon juice, and, if yow choose, half a gill oi sherry. Serve very hot: NECK PIECE FOR SHOULDER OF VEAL. Put a piece of butter the size of an egg into a kettle; put it on the stove; when it begins to fry, put in the veal, season it and let it fry until ‘brown, then add water sufficient to cook it. When done, take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken, and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone. MUTTON CUTLET. One slice from a leg of mutton, one tablespoonful of butter, one-half teaspoonful of Bovril, one gill of strained tomato, one-half gill of water, one teaspoonful of flour, one teaspoonful of salt, one-quarter teaspoonful of pepper.

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Poumroas TsBeef RollLamb KidneysMutton Cutlet

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