The Ideal cook book

- gravy or water ; allow them to fry for three minutes, add a little more butter, put in seasoning and other ingredients and allow the whole to simmer for ten minutes. Serve on hot dish. 144. Beef Sausages—Ingredients—To every Ib. of suet allow 2 lbs. of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt and spices; mix well together, form into flat cakes and fry brown. Mes Meats. ise 145. Roast Bullock's Heart—Ingredients—1 bullock’s heart, % Ib. suet, 6 oz. of bread crumbs, ¥/ pint of milk, 1 tablespoonful of chopped parsley, 1 desertspoonful of chopped mixed herbs, 4 Ib. of dripping or butter, I pint of gravy or beef-tea. For the sauce—1 small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catchup. Wash the heart in salt water, taking care to remove all the blood ; wash in a second water and dry with a clean cloth; be careful to dry it thoroughly ; chop the suet as finely as possible, mix with some bread crumbs the suet, parsley, herbs, salt and pepper ; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing ; take a piece of paper, grease it well with butter or dripping, place this over the cavities and tie it on tightly with string ; put one ounce of dripping into the pan, and baste the heart occasionally ; when the gravy boils cut up the onion, sprinkling with pepper and salt, and add to the gravy; allow it to stew gently until about five minutes before the heart is done; skim occasionally ; when done strain the liquor; into another saucepan put the butter, and allow it to melt a minute or two; then add the flour and mix smoothly together ; then pour in slowly the liquor, stirring until it boils and thickens. Then dish up, remove paper, and add to the sauce the mushroom catchup. Immediately pour this sauce round the heart and serve. 146. A Polish Bish—Ingredients—About 2 lbs. of rump steak cut thickly, some bread crumbs, butter and salt, 1 onion. Chop the onion as finely as possible; make deep incisions in the beef, take care not to go through; fill the incisions with the bread, etc. ; roll steak, put in stewpan, adding a little butter ; allow to simmer about two and a half hours. Serve. with its own gravy thickened and flavored with catsup or sauce. 147. Beef Olives—Ingredients—Some steaks weighing about ¥ Ib., a little white pepper and salt, forcemeat made of the lean and fat of veal,a small piece of lean ham or bacon, a bunch of parsley, about ¥ |b. of bread crumbs, 2 eggs. Cut some steaks, flatten them with a roller, dredge them with a small quantity of white pepper and salt, have some forcemeat made with the fat and lean of veal mixed together, a small piece of lean ham or bacon, parsley, with a few bread crumbs, all beaten in a mortar and mixed with the egg; lay a = nae i nie eae “wed Oe at _ = i N ih: , ie es 4 - yest hb gates j ar 58 Tue Dominion Coox Boox. little over each steak, and roll it up tightly, fastening with a skewer ; dip them in the yolk of an egg, then in crumbs of bread, and fry them of a pale brown; dish them with brown sauce seasoned with cayenne. 148. Beefsteak (Stuffed)—Ingredients—About 2 lbs. of beefsteak, about 6 oz. of bread crumbs, savory herbs, needle and thread. Take the steak an inch thick; make a stuffing of bread, herbs, etc., and spread it over the steak ; roll it up, and witha needle and coarse thread sew it together. Lay it in an iron pot on one or two wooden skewers, and put in water just sufficient to cover it ; let it stew slowly for two hours; longer if the beef is tough; serve it ina dish with the gravy turned over it. To be carved crosswise, in slices, through beef and stuffing.