The white ribbon cook book

Slice up a good-sized onion, and fry it a golden color in ^ lb. of butter; cut up 1}^ lbs. of fresh steak into pieces the size of dice. Dredge them well with flour and curry powder, add a little salt, and squeeze the juice of a lemon over them, then fry them lightly in the butter in which the onions have been previously cooked. Add all together, and stew gently in a saucepan for 3^ hour. GRAVIES. GEAVY may be made quite as good of the skirts of beef, and the kidney, as of any other meat, prepared in the same way. An ox- kidney, or milt, makes good gravy, cut all to pieces, and prepared as other meat; and so will the shank end of mutton that has been dressed, if much be not wanted. The shank-bones of mutton are a great improvement to the richness of gravy; but first soak them well, and scour them clean. A Good Beef Gravy (for Poultry or Game) — 3^ lb. lean beef, 3^ pint cold water, 1 small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom catsup or sauce, 3^ teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add, the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the mushroom catsup and allow it just to come to a boil. Strain into a tureen and serve very hot. Savory Gravy (Thick) — 1 onion, butter, a tablespoonful of flour, 3^ pint of broth or stock, pepper and salt, a small quantity of Worcestershire sauce. Mince one onion fine, fry it in butter to a dark brown, and stir in a tablespoonful of flour. After one minute add 3^ pint of broth or stock, pepper and salt, and a very small quantity of Worcester sauce. (Gravy for General Use — 1 lb. of lean beef cut in email pieces and floured, put into a sauce- Gravies. 85 pan with 12 cloves, 24 peppercorns, 6 blades of mace, some nutmeg, pepper, salt, and Ij^ pints of water. Simmer gently for 2 hours, stirring frequently. Strain before using. Add a little of the browning for soups and gravies. Plain Gravy — An onion, a little butter, ^ pint of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme. Mince an onion finely, fry it in butter to a dark brown color, then add ^ of a pint of stock, pepper and salt to taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it before serving. Gravy for Hashes — Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 3^ teaspoonful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 3^ a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water.