Add the potatoes, cut in thin slices, and one table-
spoonful of flour, which mix smooth with half a cupful of cold
water, pouring about one-third of the water on the flour at
first, and adding the rest when perfectly smooth. Taste
to see if the stew is seasoned enough, and if it is not, add
more salt and pepper. Let the stew come to a boil again,
and cook ten minutes ; then add dumplings. Cover tightly,
and boil rapidly ten minutes longer.
Mutton, lamb or veal can be cooked in this manner.
When veal is used, fry out two slices of pork, as there will
not be much fat on the meat. Lamb and mutton must have
some of the fat put aside, as there is so much on these meats
that they are otherwise very gross.
Irish Stew.
About two pounds of the neck of mutton, four onions, six
large potatoes, salt, pepper, three pints of water and two
table-spoonfuls of flour✪ Irish Stew. Cut the mutton in handsome pieces.
Put about half the fat in the stew-pan, with the onions, and
stir for eight or ten minutes over a hot fire ; then put in the
meat, which sprinkle with the flour, salt and pepper. Stir
MEATS. 141
ten minutes, and add the water, boiling. Set for one houi
where it will simmer ; then add the potatoes, peeled, and cut
in quarters. Simmer an hour longer, and serve. You can
cook dumplings with this dish, if you choose. They are a
great addition to all kinds of stews and ragouts.
Toad in the Hole.
This is an English dish, and a good one, despite the un-
pleasant name. One pound of round steak, one pint of
milk, one cupful of flour, one egg, and salt and pepper. Cut
the steak into dice. Beat the egg very light ; add milk to it,
and then half a teaspoonful of salt✪ Toad in the Hole. Pour upon the flour,
gradually, beating very light and smooth. Butter a two-quart
dish, and in it put the meat. Season well, and pour over it
the batter. Bake an hour in a moderate oven. Serve hot.
This dish can be made with mutton and lamb in place of
steak.
Scotch Roll.
Remove the tough skin from about five pounds of the
flank of beef. A portion of the meat will be found thicker
than the rest. With a sharp knife, cut a thin layer from the
thick part, and lay upon the thin. Mix together three table -
spoonfuls of salt, one of sugar, half a teaspoonful of pepper,
one -eighth of a teaspoonful of clove and one teaspoonful of
summer savory. Sprinkle this over the meat, and then
sprinkle wtih three table-spoonfuls of vinegar. Roll up, and
tie with twine. Put away in a cold place for twelve hours
When it has stood this time, place in a stew-pan, with boil-
ing water to cover, and simmer gently for three hours and a
half. Mix four heaping table- spoonfuls of flour with half a
cupful of cold water✪ Scotch Roll, and stir into the gravy. Season to
taste with salt and pepper. Simmer half an hour longer
This dish is good hot or cold.
142 MISS PARLOA'S NEW COOK BOOK.
POULTRY AND
GAME.
To Clean and Truss Poultry,
Page 62 · 3 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Add the potatoes, cut in thin slices, and one tablespoonful of flour, which mix smooth with half a cupful of cold water, pouring about one-third of the water on the flour at first, and adding the rest when perfectly smooth. Taste to see if the stew is seasoned enough, and if it is not, add more salt and pepper. Let the stew come to a boil again, and cook ten minutes ; then add dumplings. Cover tightly, and boil rapidly ten minutes longer.
Mutton, lamb or veal can be cooked in this manner. When veal is used, fry out two slices of pork, as there will not be much fat on the meat. Lamb and mutton must have some of the fat put aside, as there is so much on these meats that they are otherwise very gross.
Irish Stew.
About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two table-spoonfuls of flour. Cut the mutton in handsome pieces. Put about half the fat in the stew-pan, with the onions, and stir for eight or ten minutes over a hot fire ; then put in the meat, which sprinkle with the flour, salt and pepper. Stir
ten minutes, and add the water, boiling. Set for one hour where it will simmer ; then add the potatoes, peeled, and cut in quarters. Simmer an hour longer, and serve. You can cook dumplings with this dish, if you choose. They are a great addition to all kinds of stews and ragouts.
Toad in the Hole.
This is an English dish, and a good one, despite the unpleasant name. One pound of round steak, one pint of milk, one cupful of flour, one egg, and salt and pepper. Cut the steak into dice. Beat the egg very light ; add milk to it, and then half a teaspoonful of salt. Pour upon the flour, gradually, beating very light and smooth. Butter a two-quart dish, and in it put the meat. Season well, and pour over it the batter. Bake an hour in a moderate oven. Serve hot. This dish can be made with mutton and lamb in place of steak.
Scotch Roll.
Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the rest. With a sharp knife, cut a thin layer from the thick part, and lay upon the thin. Mix together three table - spoonfuls of salt, one of sugar, half a teaspoonful of pepper, one -eighth of a teaspoonful of clove and one teaspoonful of summer savory. Sprinkle this over the meat, and then sprinkle with three table-spoonfuls of vinegar. Roll up, and tie with twine. Put away in a cold place for twelve hours When it has stood this time, place in a stew-pan, with boiling water to cover, and simmer gently for three hours and a half. Mix four heaping table- spoonfuls of flour with half a cupful of cold water, and stir into the gravy. Season to taste with salt and pepper. Simmer half an hour longer This dish is good hot or cold.
POULTRY AND GAME.
To Clean and Truss Poultry,
Records on this page
Irish StewToad in the HoleScotch Roll