Page:Australian enquiry book of household and general information.djvu/29

Rh Irish Stew.—Take a pound and a half of mutton chops; if too large, cut and trim them to convenient size and shape. Lay them in a stew pan, and cut up a large onion with them; salt and pepper to taste; pour in about two cups of cold water, and place the pan by the side of the fire. Let it simmer slowly for two or three hours. Peel six or eight good sized potatoes, cut them in halves and add to the meat. Let all stew another hour, or till the potatoes show signs of breaking. Some people add tomatoes to it, but I think they are out of place. You must add water if necessary, but do not let your stew be watery on any account.

Stewed Steak.—Take about a pound of tender steak, fry it a nice brown in a little butter. Remove to a stew-pan. Cut up an onion, and fry it also, and add to the steak pepper and salt, a carrot cut into slices, some celery and herbs. Pour in a pint of stock or water, and let the whole stew for two or three hours. When ready take out the meat, skim the gravy, thicken with a teaspoonful of cornflour, and then pour it over the steak. Some cooks prefer to roll up the steak before stewing. If this is done you must be careful to turn it frequently, or all will not be equally well cooked.

Meat Olives.—Cut some steak into thin slices, and beat each piece flat with the rolling pin; pepper and salt them. Now make a stuffing of bread crumbs, chopped onions, thyme, and some good dripping. Roll about a teaspoonful in each piece of steak, and tie it securely with thread. When all are done fry them a light brown, and stew them afterwards in some stock. Serve with the gravy round them.

Haricot—This is one of the very nicest dishes possible if well made, but it requires both time and trouble. Take some neck chops, strip them carefully of all fat and fry them a good brown, either in butter or dripping, it does not matter much. When fried remove them into a stew pan, and slice a large onion and fry it also, before putting into the stew pan. Dredge about a tablespoonful of flour over chops and onion, and pour in two cups of stock or water, and let all stew for a couple of hours. Cut a carrot into slices or pieces, with some celery and a little bunch of sweet herbs. Boil these tender in a little stock, and an hour before serving add them to the meat, etc. Pepper and salt to taste, add spoonful of sauce, and if not thick enough, a teaspoonful of flour blended smoothly. When serving arrange the chops on the dish neatly, then skim every particle of fat from the gravy, and pour the latter over the meat with the vegetables. Tomatoes may be added to this if preferred.

Haricot (Very Good).—Take some nice neck chops, cut off all the fat, and beat them flat with the rolling pin. Fry them lightly in good dripping, or else butter. When they are done, remove them from the pan, and slice into it a large onion; fry it quite brown; wash and cut into short pieces two large carrots, one turnip, and one head of celery; boil these till tender; pass some meat (mutton if possible) through the mincing machine, flavor it with herbs, etc., and mould into balls with flour; fry them nicely, and then put into a stew pan a good pint of brown gravy, thickened with a little flour; add the vegetables and the onion; let these come to a boil, and then put in the chops and force-meat balls; let it stew slowly for a few minutes, then add a glass of wine and a tablespoonful of sauce just before serving.

Stewed Steak, No. 2.—Season the steak with pepper and salt, and lay it in a stew pan. Put half a pint of water, a bunch of herbs, a lump of butter rolled in flour, an onion. Cover close, and let it stew till the steak is quite tender. Then take it out, dredge with flour, and fry a nice brown. Skim the gravy it has stewed in, and pour it over when in the dish.

Stewed Veal.—Divide a breast of veal into pieces, and fry them in good dripping. Put into a stew pan some