Handbook of practical cookery

Meat Roll. — One pound steak, one half pound flour, one quarter pound suet, one half tea-spoonful baking-powder, one and one-half gill cold water, one onion, one tea-spoonful salt, one salt-spoonful pepper. Soak the onion over night in a small basin of boiling •water. Cut the steak in small square pieces, and sprinkle over it half the salt and all of the pepper. Remove all skin from the suet. Place it on a board, and chop it finely. Place the suet in a basin. Add the flour, baking-powder, and remainder of the salt. Moisten this to rather a dry dough with the cold water. Turn the dough out on a board, and knead it lightly together. Roll the dough out about half an inch in thickness ; place over it the steak. Then take the onion from the water, and slice it over. Roll up the dough. Dip a pudding-cloth in boiling water ; sprinkle over a little flour. Place it on the table. Lift the roll carefully into the centre, roll the cloth round it, and tie the ends with a piece of twine. Plunge the roll into a large pan of boiling water. Add about half a table-spoonful salt, and boil the roll two hours. NOTE.— A small plate ought to be put in the bottom of the saucepan to prevent the cloth burning. Brazilian Stew. — Two pounds middle cut shin of beef, one large turnip, two carrots, one large onion, one leek, two table-spoonfuls vinegar, one half tea-spoonful pepper, one half table-spoonful salt. Place the vinegar in a basin. Cut the meat from the bone. Dip each piece of meat in the vinegar. Put them closely together in a stew-pan. Sprinkle over the salt and pepper. Slice over the onion. Pare very thickly the turnip, and slice it over also. Scrape the carrots, and slice them over. Slice the leek over. Cover the stew-pan closely. Place it by the side of the fire, and let the contents heat gradually through. Shake the pan frequently, and allow all to simmer very slowly for three hours and a half. Turn the pan occasionally from side to side, as (there being no liquid but the vinegar), unless cooked with great care, it is apt to scorch. NOTE. — The onion must be soaked over night in a small basin of boiling water. Irish Stew. — One pound neck of mutton, two pounds potatoes, two large onions, one large tea-spoonful salt, one salt-spoonful pepper, one half pint boiling water. Cut the neck of mutton in small pieces, wash the pieces, and place them in a stew-pan, sprinkle over the salt and pepper, and pour over the cold water. Place the pan over the fire, and when the water boils skim it well. Soak the onions over night in a basin of boiling water, slice them, and add them to the mutton in the stew-pan. Draw the pan on one side, and cook the contents very slowly for one hour and a quarter. Pare thinly the potatoes, place them in a separate sauce-pan, cover them with cold water, and allow the water to boil Take the pan at once from the fire, remove the potatoes, and place them over the mutton in the stew-pan. Allow all to cook for half an hour longer, when the dish is ready for use. Serve the mutton and onions in the centre of a hot dish, and place the potatoes round. Fried Sausages. — One pound sausages, one half tablespoonful flour, one half tea-spoonful salt, one quarter teaspoonful pepper, one gill and a half cold water. RICE AND CHEESE— MACARONI AND CHEESE. 279