Cookery for every household

1£ lbs. lean beef. 2 oz. dripping or butter. 1 onion. 1 table-sp. curry powder. 1 dessert-sp. chutney. \ pt. gravyor thin brown sauce. Juice of \ lemon. Salt. Boiled rice. 1 table-sp. chopped pickles. Wipe the meat and cut it in small neat pieces. Peel and slice the onion thinly. Melt the butter or dripping in a saucepan, put in the sliced onion and cook it over the fire a few minutes. Then put in the meat and fry all together for a few minutes longer, or until the meat has lost its red colour. Now add the curry powder, chutney, salt, and pickles, and cook five minutes longer. Then add the brown gravy, put the lid on the pan and allow the contents to cook very slowly until the meat is tender. Strain in the lemon juice at the last and serve with plainly boiled rice (see Recipe 1586). Time to cook, 1 to 1J hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 836. Dry Beef Curry 1 lb. tender steak. 1| oz. butter. 1 dessert - sp. curry powder. 1 dessert-sp. chutney. 1 tea - sp. chopped pickles. 2 table-sps. chopped apple. 2 table - sps. chopped onion. 1 tea-sp. lemon juice. 1 tea-sp.red-currant jelly A pinch of salt. Melt the butter in a saucepan, put in the chopped apple and onion and the curry powder and cook them for a few minutes over the fire without discolouring. Then add the steak cut in very small pieces, the chopped pickles, chutney, and redcurrant jelly. Mix well, put the lid on the saucepan and cook over a slow fire until the meat feels tender. The curry must be stirred from time to time and the lemon juice and salt added a short time before serving. Serve with plainly boiled rice. Note. — This curry may be cooked and served in an earthenware saucepan. Time to cook, 1 to 1 J hours. Sufficient for 4 or 5 persons. Probable cost. Is. 6 d. to Is. 8 d. 837. Goulash of Beef or Veal 1 lb. beef or veal. 1 onion. 1 oz. dripping. 1 gill stock or water. 1 glass claret or Madeira. 1 table-sp. flour. 2 or 3 potatoes. Seasoning. Choose tender meat. Wipe it and cut it in small pieces about an inch square, removing all skin and superfluous fat. Cut a medium-sized onion in thin slices and separate it ' so that it falls in rings. Heat the dripping in a stewpan, put in the sliced onion and cook it until a pale brown colour. Then add the meat, cover the saucepan. and continue the cooking until the meat has lost its red colour. Now sprinkle in the flour, season with pepper and salt, and mix well. Moisten with the stock or water and the wine, and again cover the saucepan. Cook slowly by the side of the fire until the meat is tender, from 1J to 2 hours, stirring occasionally and adding a little more liquid if necessary. The goulash should not be made too moist. About J hour before it is ready, add the potatoes cut in small cubes, and cook them until soft, but not broken. Sometimes a little sour cream is added at the last. Serve very hot. Time to cook, 2 hours. Sufficient for 3 or 4 persons. Probable cost. Is. 8 d. 838. Beef with Rice and Tomatoes (Boeuf a l’ltalienne) 1£ pts. light stock or broth. 1 tea-cupful of rice. 2 tomatoes. Salt. Pepper. 1 lb. stewing beef. 2 small onions. 2 table-sps. salad oil or butter. 1 dessert - sp. chopped pickles.