The official handbook for the National Training School for Cookery

3. We take two carrots, wash them, scrape them clean with a knife, and cut them in halves. 4. We take a turnip, wash it, peel it, and cut it in half. 5. We take half a head of celery, wash it well, and cut off the green tops of the leaves. 6. We take four onions, peel them, and stick twelve cloves into one of them. Lessons oil Cooking Meat.— Stewed Ox Cheek. 9 7 7. We put the rolled ox cheek, the bones, and all these vegetables into a saucepan, we also add a blade of mace, twenty peppercorns, a tablespoonful of salt, and a bouquet garni, consisting of a sprig of thyme, marjoram, parsley, and a bay leaf, tied tightly together. 8. We pour in sufficient cold water to cover it all, about six quarts ; put the saucepan on the fire, bring it to the boil, then skim it well, and move the saucepan to the side of the fire to simmer gently for four hours. 9. When the ox cheek is nearly done, we should make the sauce. 10. We put o?ie ounce of butter in a small stewpan, and put it over the fire to melt. 11. We now stir in smoothly one oimce of flour. IS. We take one pint of ox cheek stock, from the saucepan, and pour it into the stewpan, stirring well until the sauce boils, and thickens, we then add a teaspoonful of mushroom ketchup, and a teaspoonfid of Harvey sauce, and stand the stewpan by the side of the fire to keep warm. 13. For serving, we take the rolled ox cheek out of the saucepan, carefully remove the string, place it in the centre of a hot dish, and pour the sauce over it. N.B. — -The stock should be poured through a strainer into a basin, and put aside to cool, so that the fat can be removed ; the stock can then be used for Ox Cheek Soup, and it should be thickened with two ounces of flour ; the flour must be mixed to a smooth paste with a little of the stock, then added to the remainder of the stock, and stirred over the fire till it boils and thickens. The remains of the Ox Cheek, after serving, should be cut up in small pieces, and added to the soup. G 98 National Training School for Cookery, Lesson No. 7. STEWED BREAST or NECK OF LAMB, WITH PEAS. Average cost of " Stewed Breast of Lamb? s. d. 1 breast of Lamb, or 2 lbs. of the neck .... 2 o 1 pint of green peas o 3 1 onion o o\ Dessertspoonful of mint \ 1 oz. of flour \ o o\ Salt and pepper ) 2 4 Time required, about one hour and a half. Now we will show you how to Stew Breast or Neck of Lamb. 1. We take the lamb, put it on a board, and cut it up in small pieces, then wash it well in cold water, and put it in a saucepan with one quart of cold water. 2. We put the saucepan on the fire, and when it comes to the boil we must skim it well, and add about a teaspoonful of salt, and skim again ; then move the saucepan to the side of the fire, to simmer gently for half an hour. 3. We must now skim it well, and put in the pint of 'peas , and let all simmer half an hour longer. 4. We take the onion, peel it, and chop it, and the mint, up finely on a board, we add these to the stewed lamby and pepper to taste. 5. We mix one ounce of flour very smoothly in a cup, with a tablespoonful of water, and stir it into the saucepan to thicken the gravy. 6. We let it all simmer again for ten minutes. Lessons on Cooking Meat. Stewed Breast of Lamb. 9 9