Put in a stewpan six sliced shallots, a bay-leaf, a little thyme, and a wine-glassful of vinegar. Boil gently for five minutes ; add a quarter of a pound of tomato pulp, one ounce of butter, one tea-spoonful of anchovy✪ Beef and Tomato Sauce. Stir till it has boiled a few minutes longer. Strain through a coarse tin strainer over slices of fried beef, and serve. 65. Vegetable Marrow, IStuffed. Take out the seeds of a small custard maiTow, fill the hoUow with forcemeat No. 15; tie the marrow in a cloth, boil till tender, peel it care- I fully, and serve with good brown gravy. ! 66. Stuffed Cucumber. [ Take out the seeds of a cucumber, fill it as in TIN (975) TIN Xo. 65, and boil till tender ; peel it carefully, and pom- over it this sauce : — Chop an onion fine, fry it in fat in a small frying-pan, add a wine-glassful of vinegar, pepper and salt, and a little stock : boil five minutes, and add a little muskfoom-ketchup. 67. Mince and Kalecannon. Mix equal proportions of well-boiled, well- seasoned, and well-mashed cabbage and- pota- toes. Have ready a dish in which is a border of very hot mince {sec No. 35) ; pile the kalecannon in the centre, mark with a three-pronged fork, and serve very hot. 68. Mutton with Onion Sauce. Stew some nicely-cut pieces of well-seasoned mutton in a very little water till quite hot through ; put into the same pan two tea-cup- f uls of well-prepared onion sauc✪ Mutton with Onion Saucee ; then stii- aU together, and serve. C9. Mutton with Celeby Sauce. Thoroughly cleanse four heads of celery, slice them very thin, and put them in a stewpan with nutmeg, pepper, and salt to taste ; add two ounces of butter and a sliced onion ; cover, and set on the stove to stew very gently without ■colouring, ^\^len tender, add four ounces of fiour and one pint of milk✪ Mutton with Celery Sauce ; stir again over the fire till the sauce has boiled twenty minutes ; rub through a colander, and pour over nicely- fried mutton laid in a dish. 70. Beef and Ham E-issoles. Mince equal parts of beef and bread, half the quantity of ham, and a fourth part of finely- chopped suet. Add pepper, salt, nutmeg, and a well-beaten egg ; mix all well together, and roll into balls ; flour well, and fry in boUing fat. Serve with thick brown gravy. 71. Shape with Macahoni. BoU some macaroni tender, cut it uj) into quarter of an inch lengths, stick them, hole out- wards, thickly all over a well-buttered plain round-topped basin ; fill the basin with mince No. 35, cover with a floured cloth, and boil half an hour ; turn out, and serve with or without brown gravy. 72. Mutton Pie (a I'lrlandais). Cut nice pieces of mutton, lay them in a pie- dish, and season well. Take some stock, put in it six onions and eight potatoes✪ Mutton Pie (a l'Irlandais), put the hd on, and set it to stew gently for half an hour ; lift them into the pie-dish, boil the gravy down to the quantity required to fill the pie. Cover it with potato paste as in No. 32, and bake half an horn-. Serve with a boat of gravy. 73. Mutton Pie with Apples. Proceed as for the above, and add to each Iiyer^of meat a layer of apples peeled and sliced ; mix into the gravy some tomato sauce, cover with a pie-crust✪ Mutton Pie with Apples, bake half an hour or till the crust is done, and serve.

AI-modernized reading of the original text

Put in a stewpan six sliced shallots, a bay-leaf, a little thyme, and a wine-glassful of vinegar. Boil gently for five minutes ; add a quarter of a pound of tomato pulp, one ounce of butter, one tea-spoonful of anchovy. Stir till it has boiled a few minutes longer. Strain through a coarse tin strainer over slices of fried beef, and serve. 65. Vegetable Marrow, IStuffed. Take out the seeds of a small custard marrow, fill the hollow with forcemeat No. 15; tie the marrow in a cloth, boil till tender, peel it care- I fully, and serve with good brown gravy. ! 66. Stuffed Cucumber. [ Take out the seeds of a cucumber, fill it as in TIN (975) TIN Xo. 65, and boil till tender ; peel it carefully, and pour over it this sauce : — Chop an onion fine, fry it in fat in a small frying-pan, add a wine-glassful of vinegar, pepper and salt, and a little stock : boil five minutes, and add a little mushroom-ketchup. 67. Mince and Kalecannon. Mix equal proportions of well-boiled, wellseasoned, and well-mashed cabbage and potatoes. Have ready a dish in which is a border of very hot mince {sec No. 35) ; pile the kalecannon in the centre, mark with a three-pronged fork, and serve very hot. 68. Mutton with Onion Sauce. Stew some nicely-cut pieces of well-seasoned mutton in a very little water till quite hot through ; put into the same pan two tea-cupfuls of well-prepared onion sauce ; then stir all together, and serve. C9. Mutton with Celeby Sauce. Thoroughly cleanse four heads of celery, slice them very thin, and put them in a stewpan with nutmeg, pepper, and salt to taste ; add two ounces of butter and a sliced onion ; cover, and set on the stove to stew very gently without colouring, ^\^len tender, add four ounces of fiour and one pint of milk ; stir again over the fire till the sauce has boiled twenty minutes ; rub through a colander, and pour over nicelyfried mutton laid in a dish. 70. Beef and Ham E-issoles. Mince equal parts of beef and bread, half the quantity of ham, and a fourth part of finely-chopped suet. Add pepper, salt, nutmeg, and a well-beaten egg ; mix all well together, and roll into balls ; flour well, and fry in boUing fat. Serve with thick brown gravy. 71. Shape with Macaroni. Boil some macaroni tender, cut it up into quarter of an inch lengths, stick them, hole outwards, thickly all over a well-buttered plain round-topped basin ; fill the basin with mince No. 35, cover with a floured cloth, and boil half an hour ; turn out, and serve with or without brown gravy. 72. Mutton Pie (à l'Irlandais). Cut nice pieces of mutton, lay them in a piedish, and season well. Take some stock, put in it six onions and eight potatoes, put the hd on, and set it to stew gently for half an hour ; lift them into the pie-dish, boil the gravy down to the quantity required to fill the pie. Cover it with potato paste as in No. 32, and bake half an hour. Serve with a boat of gravy. 73. Mutton Pie with Apples. Proceed as for the above, and add to each layer of meat a layer of apples peeled and sliced ; mix into the gravy some tomato sauce, cover with a pie-crust, bake half an hour or till the crust is done, and serve.

Records on this page

Beef and Tomato SauceMutton with Onion SauceMutton with Celery SauceBeef and Ham RissolesMutton Pie (a l'Irlandais)Mutton Pie with Apples

Cassell's dictionary of cookery