Cookery for every household

meat is tender. The cooking should be done in the oven if possible, or if not convenient, on the top of the stove at simmering point only. If young vegetables are used, they should not be added until the meat has cooked for some time, especially if it is a large piece of meat. The time should be regulated so as to have both meat and vegetables ready at the same time. The meat may be turned once during the cooking, but otherwise the saucepan must be kept as tightly covered as possible. When ready, lift the meat on to a hot dish, remove the string that binds it together, and either cut it in slices or leave it whole. Remove the bones from the calf’s foot and arrange the pieces at each side of the beef. Put the carrot and onions in a heap at each end. Mix the flour with a little stock or water, add it to the gravy in the saucepan, stir until boiling, and carefully remove all grease. Strain this gravy over and round the meat. 833. Beef “ en Casserole ** l.|- lbs. round of beef. 1 cupful small white onions. 1 cupful carrot. 1 cupful turnip. | cupful celery. 3 gills stock. A small bunch of herbs. Salt. Pepper. Wipe the meat and cut it in small square pieces. Heat an iron frying pan or stewpan and grease it with a piece of the fat. Then put in the meat and brown it quickly on all sides, turning it over and over with an iron spoon. Prepare the vegetable, cut the carrot and turnip in dice or shreds, shred the celery and leave the little onions whole. If small onions cannot be obtained use the ordinary ones cut in pieces, and if fresh Celery is not in season, use tea-spoonful celery seed. Put a layer of the prepared vegetables in a fireproof casserole, lay the browned meat on the top, and then the remainder of the vegetables. Season with pepper and salt and pour in about 3 gills of hot stock. Cover with greased paper, put on the lid, and cook in a good oven until the meat is quite tender. Remove the herbs and serve the stew in the dish in which it is cooked. Time to cook, 1£ to 2 hours. Sufficient for 4 or 6 persons Probable cost, Is. 8 d. 834. Stewed Shin of Beef 2 lbs. shin of beef. Small quantity of carrot. turnip, and onion. A small bunch of herbs. 2 table-sps. stock or water. 2 table-sps. brown vinegar. Salt. Pepper. This makes a very economical and tasty stew. The upper part of the shin should be chosen. Wipe it and cut it in small pieces away from the bone, removing the fat and skin. Put the meat and bone into a strong jar and season them well with pepper and salt. Add a large cupful of the vegetables cut in small pieces and a small bunch of herbs. Pour the stock and vinegar over, cover the jar and cook in a moderate oven or steam, as is most convenient. When tender, serve neatly on a hot dish, removing the bone and bunch of herbs. Notes. — This stew may be cooked in a saucepan instead of the jar, but care must be taken to cook it very slowly, or the meat will be tough. Any pieces of rather coarse meat may be cooked in the same way, the vinegar helps to soften the fibre. Shin of beef may also be cooked according to any of the other recipes given for stewed beef, but it should never be browned, and longer time must always be allowed. Time to cook, 3 to 4 hours. Sufficient for 5 or 6 persons. Probable cost. Is. 6 d. to Is. 8d. 835. Curried Beef