Household cookery

1 lb. neck of lamb. 2 small onions. 2 or 3 young carrots. \ pint of peas. I blade of mace. i oz. flour. Salt and pepper. Method, — Cut the meat into neat pieces, put into a saucepan with sufficient cold water to cover it. Boil, skim carefully, and stew gently for i hour ; then add peas, carrots, and onions, sliced or cut into dice. Add flour mixed with a little cold water. Season. Cook again for 30 minutes, and serve on a hot dish. Stewed Kidneys 2 or 3 sheep's kidneys. I oz. butter. I tea-spoonful flour. Salt and pepper. A little finely chopped onion. I dessert - spoonful chopped parsley. \ pint weak stock or water. Method. — Skin the kidneys, cut into slices; mix parsley, onion, salt, and pepper on a plate, and dip each piece of kidney into the seasoning. Put the butter into a pan, make quite hot, then put in the pieces of kidney and fry on both sides. Remove from the pan, mix in flour, add stock or water, boil up well ; then put in the kidney, and simmer very gently for 5 or 10 minutes. Place on a hot dish, and pour the gravy over. Beef Steak with Tomato Sauce 1 lb. beef steak. \ tin of tomatoes. 2 small onions. | pint water. I oz. dripping. i oz. flour. Salt and pepper. Some mashed potatoes. Method, — Cut the steak into neat pieces, peel and slice the onions. Put the dripping in a saucepan ; when quite hot, put in the steak and fry a good brown on both sides. Remove from pan and fry the onions well ; mix in flour, add water, tomatoes, salt, and pepper, and bring to boil. Put the meat back in the pan, and simmer gently \\ hour. Place the mashed potatoes in the centre of a hot dish, and arrange the pieces of meat round. Rub tomatoes and onions through a sieve ; reheat, and pour round the dish. Breast of Mutton Boned and Stuffed Breast of mutton. I oz. flour, li oz. dripping. I egg. I pint water. Salt and pepper. 4 table-spoonfuls bread-crumbs. I table-spoonful chopped parsley. I table-spoonful finely chopped suet. ^ tea-spoonful sweet herbs. I or 2 onions, peeled and sliced. Method, — Remove the bones from the breast, lay the meat flat on the board, and beat well with a large knife or rollingpin. Make a forcemeat of bread-crumbs, suet, parsley, sweet herbs, salt, and pepper, and bind with the beaten egg. Spread this over the breast, roll up, and tie it well with strmg. Put dripping in pan ; when quite hot, put in meat and brown lightly. Remove from the pan, then add onions, and fry a good brown. Mix in flour, add the water slowly, stir till it boils, add salt and pepper, put in the meat, and cook very slowly about \\ hour. When done, place the meat on a hot dish, strain over it a little of the gravy, and serve the remainder in a tureen. Savoury Chops 1 lb. mutton chops from best end of neck. 2 large onions. I pint cold water. Salt and pepper. I tea-spoonful powdered sage. 1 table-spoonful flour.