The Institute cook book

2 carrots cut in cubes Vi tablespoon kitchen bouquet 2 turnips cut in cubes IVi cups boiling water Vz dozen tiny onions Salt and pepper Have the steak one or one and a half inches thick; leave it whole or cut it into large square pieces; sear on both sides in a hot frying pan; then remove to the casserole, with the other ingredients. Cover and cook gently for about an hour and a half. The sticking piece, shinbone and brisket may also be served en casserole, but will require longer cooking. LAMB EN CASSEROLE 1 pound lamb (fresh or cooked) 2 tablespoons chopped onion Butter 1 tablespoon drippings Salt and pepper 1 potato cut in cubes 2 carrots cut in cubes 1 cup brown sauce 1 tablespoon currant jelly Have the lamb cut in a slice or slices one or one and a half inches thick; sear in a frying pan; put in the casserole, brushing first with butter and seasoning. Cook until tender; parboil the carrots and saute them in the drippings with the onion; add the carrots, the potatoes and brown sauce to the meat; cook until the potatoes and carrots are tender and serve from the casserole. CASSEROLE ROAST 3 or 4 pounds beef Vi onion Slice of salt pork A few peppercorns Vi carrot Stalk of celery chopped Vi turnip 2 cups water or stock For this roast select beef from the round or rump. Render out the pork; brown the meat on both sides in the fat. Chop the vegetables; put the meat in the casserole with the vegetables around it; add the water or stock and cook in a hot oven for three hours, basting occasionally. When done make a brown sauce, using the juice left in the casserole. Family of Four CASSEROLE COOKERY CASSEROLE HASH Vi pound macaroni Grated cheese Butter Cold chopped meat Brown sauce or stock Boil the macaroni; drain and put it in a buttered casserole with a little butter and grated cheese. Push the macaroni to the sides of the dish; fill the center with the meat, well seasoned and moistened with brown sauce or meat stock. Place in the oven until hot throughout and serve. BAKED BEANS EN CASSEROLE See recipe in chapter on "Meat Substitutes." MACARONI IN RAMEKINS See recipe for Baked Macaroni with Cheese in chapter on " Meat Substitutes"; but bake in ramekins. RICE IN RAMEKINS See recipe for Baked Rice in chapter on "Meat Substitutes"; but bake in ramekins. BROWN FRICASSEE OF OYSTERS 2 tablespoons butter Vz cup oyster juice 2 tablespoons flour Vi cup cream 2 slices onion 25 oysters Sprig of parsley Salt Buttered bread crumbs Scald the oysters in their own liquor and drain. Cook the flour in the butter; add the onion and brown; add parsley and oyster juice; cook until it thickens and add the cream. Add oysters and salt; pour into ramekins; cover with fine crumbs and brown in the oven. SCALLOPED OYSTERS IN RAMEKINS Follow the recipe for Scalloped Oysters given in the chapter on "Fish"; but use ramekins for baking. 31 477 CASSEROLE COOKERY Family of Four HALIBUT AU GRATIN IV2 cups cooked halibut l'/2 cups cream sauce 3 hard-boiled eggs 1 cup cracker crumbs 4 tablespoons butter Pick the halibut into small pieces; crush the yolks of the eggs and chop the whites into small pieces. Stir fish and eggs into the hot cream sauce. Fill ramekins with the mixture; cover with crumbs and bits of butter and brown in the oven. SALMON AU GRATIN Prepare the same as Halibut au Gratin. EGGS IN RAMEKINS