The official handbook for the National Training School for Cookery

11. We pour this sauce into the stewpan, with the steak and vegetables, and stir all together until it boils and thickens. 12. We let it gently simmer one hour. 13. We take the fat which we have cut off the steak, and cut it into small pieces. 14. We put the pieces of fat on a tin dish. 15. We put the fat in the oven to cook till brown. N.B. — It is better for stewed steak, to cook the fat separately, as it keeps the gravy of the steak free from grease. 16. When the steak is sufficiently stewed, we must put it on a hot dish, put the vegetables round, and pour the sauce over ; we take the tin dish out of the oven, and place the pieces of fat about on the steak. It is now ready for serving. N.B. — If liked, for serving the steak might be cut up in small pieces, about the size of a veal cutlet, and the vegetables arranged on each piece of steak, or in the centre. About a teaspoonful of chopped parsley sprinkled over the top is an improvement to the taste and look. Lessons on Cooking Meat. — Toad in the Hole. 145 TOAD IN THE HOLE. Average cost of " Toad in the Hole!' s. d. \ lb. of flour o 1 2 eggs o 2 1 pint of milk 9 o z\ \\ lbs. of meat (either beef or mutton) ) Seasoning j 1 ° i si Time required, about one hour and three quarters. Now we will show you how to make Toad in the Hole. 1. We put eight ounces of flour into a basin, with half a salt spoonful of salt. 2. We break two eggs into the flour, and stir in smoothly, and by degrees, one pint of milk. N.B.— We must be careful that it is not lumpy. 3. We should beat it up as much as possible, as it will make the batter lighter. 4. We take one pound of meat, put it on a board, and cut it in neat pieces. N.B. — Buttock steak, beef skirt, or any pieces of mutton might be used ; for instance, the short bones from the neck of mutton. Sausages or cold meat might very well be used. 5. We take a pie dish or a tin and grease it inside with clarified dripping. 6. We season the pieces of meat with pepper and salt, and place them in the greased dish. 7. We pour the batter over the meat, and put the dish in the oven to bake for one hour. 8. After that time it is ready for serving. 146 National Training School for Cjokery. BUBBLE AND SQUEAK. Average cost of " Bubble a?zd Squeak" s. d. 1 lb. of boiled salt beef, or pork o 10 V 1 cabbage o 2 " Time required, about kalf-an-hour. Now we will show you how to make Bubble and Squeak. 1. We take a cabbage, and wash it well in salt and water. 2. We put a saucepan of water on the fire to boil, we add a tablespoonful of salt, and a tiny piece of common soda, about the size of a pea. 3. When the water boils, we put in the cabbage, and let it boil for about twenty minutes. We should feel the stalk with a fork to see if it is tender, and then drain off all the water, and put the cabbage on a plate. N.B. — Any remains of cold boiled cabbage could be used instead of boiling a fresh one. 4. We cut some thin slices of cold salt beef, and a little of the fat, and put them in a frying pan. 5. We put the pan over the fire, and fry the meat a light brown. We must turn the slices occasionally, and not let them burn.