The Toronto Cook Book

Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an inch. Put them in an iron saucepan; add two tablespoons of olive oil, cover the sauce-pan and stew in the oil for at least an hour; then add the chilli mixture, half a pint of thick, strained tomatoes, one large onion chopped fine, two cloves of garlic mashed, and a level teaspoon of salt; cover and stew gently for another hour; serve with rice. Baked Sweetbreads After washing the sweetbreads and removing the "tubes" put them in boiling water; add a saucepan of vinegar, a teaspoon of salt, a bay leaf, a slice of onion, and cook gently for three-quarters of an hour. Drain and save the liquor for stock. When the sweetbreads are cool remove the membrane and place them in a baking-pan with half a cup of chopped celery and half a pint of the boiling stock. Bake in a very quick oven, about three-quarters of an hour, basting frequently. Creamed Sweetbreads Boil the sweetbreads according to the above recipe. When cold pick them apart, rejecting the membrane. Drain, wash and chop fine a can of mushrooms and add them to the sweetbreads. Rub together two tablespoons of butter and two of flour; add a pint of milk, and stir until boiling. Then add a level teaspoon of salt, a saltspoon of white pepper, and the sweetbreads and mushrooms. Cover and stand over hot water for twenty minutes. Serve in a border of rice. Steak a la Bordelaise Trim a large inch and a half thick porter house steak. Rub together a tablespoon of butter and one of flour, add a pint of good strong stock, a tablespoon of chopped onion, a bay leaf, a saltspoon of celery seed, a level teaspoon of salt, and a saltspoon of pepper. Bring to the boil and simmer gently for thirty minutes. Bake the large mushrooms for ten minutes, add them to the sauce, and cover and stand it over hot water while you broil the steak quickly on each side until it is browned, then slowly for twenty minutes. Dish it on a hot platter, dust with salt and pepper; add a tablespoon of butter to the sauce, lift the mushrooms, place them over the top of the steak and pour the sauce over all. Meats, Fowl, Entrees, Gravies and Fillings 297 Crown Roast Trim the bones of a rack of mutton the same as for Frenched chops. Cut through almost to the skin and fold it around, skin side in, making a crown of the upper part and fastening it in shape with twine and skewers. Bake in a quick oven for three-quarters of an hour, basting frequently. While it is baking boil and mash six potatoes and heat a can of peas. When the roast is done remove the fastenings and dish it. Frenched Chops with Mushrooms Remove the lean portion from six mutton chops. Wash and cut in thin slices one pound of fresh mushrooms and put them in a kettle with a tablespoon of butter, a level teaspoon of salt and a saltspoon of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoon of flour with a little milk, add to the mushrooms, stir quickly until boiling, and then stand it over hot water for ten minutes while you broil the chops. Have ready toasted bread for each chop, arranged on a heated platter. Place the chops on the toast, sprinkle them with salt and pepper, pour the mushroom sauce over them and send to the table.