Mrs. Maclurcan's cookery book

Mode. — Cut the beef into large pieces, put on to boil slowly ; watch, and as the scum and fat rise, skim ; allow it to boil with the onions for four hours, pepper and salt to taste ; cut the beans, not too fine, and put them with the meat about three quarters of an hour before it is required for use. When the beans are sufficiently cooked, put in the vinegar and sugar, thicken with a little flour ; allow all to simmer until required. 223— BUBBLE AND SQUEAK. Remains cold corned beef Cabbage Cold potatoes Pepper and salt. Mode. — Cut the corned beef in very thin slices and fry ; put on a dish, and fry the cabbage and potatoes in a little butter, and season to taste ; place the vegetables over the meat and serve very hot. 224— HARICOT OX TAIL. 1 ox tail 3 turnips 1 onion 6 cloves 3 carrots 1 piece of ginger A little butter. Beef Entrees. Mode. — Slice your onion and fry in the butter, chop the ox tail into small pieces, put into the saucepan with the onion, cloves, ginger, pepper and salt, and allow it to simmer for about an hour : cut the turnips and carrots into slices, not too thin, put with the ox tail and stew for another hour and a half. Thicken with a little flour, and, if not dark enough, add a few drops caramel. 225— POTATO PIE. 1 lb. of potatoes 1 egg 1 lb. of mincemeat Salt and pepper to taste J a pt. of gravy Butter. Mode, — Mash the potatoes with a little butter, the egg (well beaten), and pepper and salt, line a buttered piedish with about three parts of the potatoes ; fill in with the mincemeat and gravy, season to taste (a little tomato may be added if liked), then cover with the remainder of the potato and bake for twenty minutes. 226— SAVOURY STEAK. 2 lbs. of steak 3 cloves 1 onion with the skin on 1 pt. of stock Salt and pepper The rind of 2 slices lemon 2 carrots 1 turnip Mode. — Put the steak in a covered jar with all the ingredients, then cover with the stock, place in a hot oven for an hour or an hour and a half, take out the steak and strain the gravy, thicken it a little, and pour over the steak and it is ready for use. The skin of the onion colors whatever it is boiled in, and saves coloring. 227— SAVOURY CALF'S LIVER. 1 calf s liver 2 ozs. of bacon 1 onion ^ a pt. of stock Salt and pepper to taste. Beef Entrees. Mode. — Cut the bacon into very thin slices and put in a small saucepan with the onion which you have previously chopped very fine, allow it to remain on the fire until the onion is cooked, cut the liver into very small pieces and put in with the onion, bacon, and the stock ; salt and pepper to taste, allow to simmer for half an hour, thicken the gravy a little, garnish a dish with mashed potatoes, put the liver on the centre and serve at once. 228— COLD MEAT AND RICE PIE. 2 cupfuls of boiled rice 2 onions Remains of cold beef or J a pt. gravy mutton Parsley Butter, pepper and salt. Mode. — Butter a pie-dish, sprinkle over the bottom about one-third of the rice, then put in a layer of cold meat cut into dice shaped pieces, slice one of the onions and put that in with the parsley chopped ; then add pepper and salt, and the remainder of the meat, cover these with the stock or gravy, then put on the rice, slice the other onion very thin and lay on the rice, put pieces of butter over this and bake for half an hour.