Mary Jane's cook book

Undercut round of beef, 2 Small white turnip, 1. pounds. Tapioca, 2 tablespoons. Carrot, 1. Salt and paprika. Small onions, 6. Tomato, 1 cup. Vinegar, y2 cup. Cut meat in iy2-mch cubes, slice carrot and turnip and quarter onions. Pack in layers in an earthen ware casserole or bean pot, sprinkling in the tapioca and seasoning to taste. Stew and strain tomatoes, then measure and add with the vinegar. Cover and seal with a thick flour and water paste. Cook about 3 hours and serve with baked potatoes. Mrs. C. F. C. SCOTCH BROTH. Neck mutton, 2 pounds. Barley, V> cup. Onion, carrot, celery, turnip, Flour, 1 tablespoon. 1 cup. Pepper, 14 teaspoon. Butter, 1 tablespoon. Chopped parsley, 1 tablespoon. Salt, 2 teaspoons. Wipe and cut the meat from the neck mutton in dice. Do not use skin and fat. Cover the bones with a pint of cold water and simmer for 3 hours. Put 3 pints of cold water over the meat, heat slowly, skim until the scum is white, add the barley, soaked, and simmer 2 hours. Then add the mixed vegetables, diced, and simmer another hour or until the meat and bai'ley are tender. Thicken the strained bone water with the butter and flour cooked together and stir into the broth. Add the salt, pepper and parsley. Serve without straining. BEEF STEAK ROLL. Flank or round steak, 11/2 Salt and pepper. pounds. Powdered thyme, sage and Lamb kidneys, 2. savory. Cracker crumbs, y2 CUP- Flour, 2 tablespoons. Minced onion, 1 tablespoon. Water, 3 cups. Sugar, 1 tablespoon. Butter, 14 cup. Trim kidneys of all fat, cords and veins. Cut into small pieces and spread thinly over 1 si do of the steak with crumbs, onion and M'.-isoning. Roll up and tie with a cord. Brown the roll in butter, then remove and make a gravy by stirring in the flour and adding water and sugar. Put the roll in the gravy and cook slowly until tender in a covered baking dish. RAGOUT OF MUTTON. Boiled mutton. 2 cups. Butter. 2 tablespoons. Onion, 1. Peas, V2 can- Stock, 1 cup. Salt and popper. Cut meat into inch square bits, slice onion and put all ingredients in a saucepan together, cover closely and simmer very slowly for 1 hour. Stir occasionally. SHIN OF BEEF. Shin of beef, 4 pounds. Carrot, 1. Clove, 1. Butter, iy2 tablespoons. Bay leaf, 1. Onion, 1. Sprig of parsley, 1. Flour, 1% tablespoons. Salt, 1/2 teaspoon. Boiling water, 2 quarts. Have the meat cut into several pieces, add all ingredients, except flour and butter and bring slowly to a boil. Skim and cook slowly for 5 hours. With the butter, flour and 1 cup of the liquid make a brown sauce and serve with the meat. The remaining liquid may be used for soups. SCALLOPED MEAT. Left-over meat. Chopped parsley. Bread crumbs. Pepper and salt. Onion. White sauce or stock. Spread in a buttered baking dish alternate layers of crumbs and meat, chopped fine, a sprinkling of the parsley, onion, pepper and salt. When dish is nearly full moisten all with white sauce, stock or tomatoes. Set in oven till thoroughly heated and brown. EAST INDIAN CURRY. Hot boiled rice. Green peppers, 2. Finely cut meat, 1 pint. Curry powder, 2 teaspoons. Milk or stock, 1 gill.