The official handbook for the National Training School for Cookery

10. We add all these things (i.e., suet, bread crumbs, parsley, thyme, and marjoram) to the chopped beef in the basin. 11. We also grate about half a teaspoonful of lemon rind, and nutmeg (as much as would cover a 3d. piece) into the basin. 12. We season it with pepper and salt according to taste, and add one egg, and mix all well together with a wooden spoon. 13. We take this mixture out of the basin, and form it into pieces the shape and size of a cork. 14. We roll up each slice of beef, placing a piece of stuffing in the centre. 15. We should tie each roll round with a piece of twine to fasten it securely together. 116. We place these rolls in a stewpan, with about one pint of brown sauce (see "Sauces," Lesson No. 2), or good stock (see Lesson on "Stock").. 17. We put the stewpan on the fire and let them stew gently for three quarters of an hour. 18. For serving, we should take off the twine from round the beef olives, and arrange them on a hot dish in a circle, pouring the sauce round the edge ; the centre may be filled in with dressed spinach (see " Vegetables," Lesson No. 8)> or with mashed potatoes (see " Vegetables/' Lesson No. 2). Lessons on Cooking Meat. — (Entrdes.) — Irish Stew. 75 Lesson No. 9. IRISH STEW. Average cost of an " Irish Stew." s. d. 3 lbs. of the best end of the neck of mutton ) or the scrag end j 3 0 1 teaspoonful of salt I . 1 saltspoonful of pepper J 4 1 doz. of button onions or two moderate ones o 1 6 large potatoes o 2 3 3i Time required, about two hours. Now we will show you how to make an Irish Stew. 1. We take the best end of the neck of mutton and cut and trim the cutlets in the same way as for " haricot mutton" (see "Entrees," Lesson No. 10, from Note I to Note 8). 2. We place the cutlets in a stewpan. 3. We sprinkle over them a teaspoonful of salt and a saltspoonful of pepper, and pour in one and a half pint of cold water. 4. We put the stewpan on the fire, and when it has come to the boil we should skim it. 5. We now draw the stewpan to the side of the fire, and let it simmer gently for one hour. 6. We must watch it and skim it occasionally and remove all fat. 7. We take half a dozen of potatoes, wash, scrub them, and peel them. 8. We cut these potatoes in halves. 9. We take one dozen of button onions, or two moderatesized ones, and peel them carefully. 76 National Training School for Cookery. 10. We add the onions and potatoes to the stew, and let it simmer for one hour. 11. After that time we should take a fork and feel if the vegetables are quite tender. 12. For serving we arrange the cutlets in a circle on a hot dish, and pour the sauce round, and the vegetables in the centre. N.B. — The scrag end of the neck of mutton might be used instead of the best end, but care should be taken in cleansing it before use. Cooking Meat. — {Entries.) — Haricot Mutton. 77 Lesson No. 10. HARICOT MUTTON. Average cost of " Haricot Mutton.'* s. d. 3 lbs. of the best end of the neck of mutton 3 o 1 onion o oh Pepper and salt ) 1 1 tablespoonful of flour „ / 0 °4 1 pint of second stock o 3! 1 carrot o ok 1 turnip o oV z dozen button onions o i~ 3 6j Time required, about one hottr and a half.