Cookery for every household

move all fat and skin from it, and put it through the mincing machine yourself. Do not buy for an invalid the ready-prepared mince from a shop, as it has too much fat in it. Take a small lined stewpan, put the minced beef into it, with half the water and the seasoning. Put the pan on the stove, and pound the meat well with a spoon for a few minutes, until it loses its red appearance. Then add the rest of the water, and simmer gently by the side of the fire until the meat is tender. The greatest care must be taken that the meat is not allowed to cook too quickly. Remove any grease that may rise on the surface, and add the bread-crumbs 10 minutes before serving. Garnish the dish with some neat sippets of toasted or fried bread, and serve very hot. Time to cook, 15 to 20 minutes. Probable cost, 7 d. or 8 d. 2538. Raw Beef Sandwiches Take 2 oz. of lean, juicy beef. Wipe it with a cloth, and with a sharp knife shred it down as finely as you would for beef -tea. Pound this in a mortar, if possible, with any seasoning that may be allowed, and rub through a fine wire sieve. Spread between thin slices of bread, with a little butter on it, if it is allowed, and cut it into neat strips. These sandwiches are generally ordered for special cases. 2539. Raw Beef Balls or Steaks \ lb. lean juicy beef. I Cream or beef-tea. A pinch of salt. | A little butter. Prepare the beef as for beef-tea, shredding it down and removing all stringy parts. Then rub it through a sieve. Season it very lightly with salt, and add a few drops of cream or beef-tea, not more than about \ tea-spoonful. Form the mixture into small balls the size of a marble, place them in a frying pan that has been made hot and greased with a little butter, and shake them over a good heat until the outside only has lost its red colour. The inside must remain quite raw, in fact sometimes even the outside browning is prohibited. Probable cost, 4d. 2540. Stewed Calf’s Foot 1 calf’s foot. J pt. milk and water. A small bunch of herbs. 2 sticks of celery. Rind of J lemon. | oz. butter, f oz. flour. 1 tea-sp. chopped parsley. Seasoning. Wash the foot, cut it in pieces, and blanch it. Then put it into a lined saucepan with equal quantities of milk and water to cover it, and add a small bunch of herbs, the thinly peeled rind of £ lemon, 1 or 2 sticks of celery cut in small pieces, and a little salt. Put the lid on the pan, and cook slowly until the flesh slips away easily from the bone of the foot. Then strain, and cut the flesh in small pieces. Now melt the butter in a clean saucepan, and stir in the flour ; pour on a cupful of the liquid in which the foot was cooked, and stir until boiling. Season to taste, add the chopped parsley and pieces of foot ; cook a few minutes longer, and serve very hot. Time to cook, 2 to 3 hours. Probable cost, 8d. 2541. Stewed Chicken \ a chicken. | pt. water or white stock. 1 stick of celery. 1 tea-sp. arrowroot. 1 yolk of egg. Pepper and salt.