Page:Mrs Beeton's Book of Household Management.djvu/607

Rh well-browned, put in the stock, season to taste, and stir until boiling. Boil gently for 15 minutes, then cool slightly, put in the meat, cover closely, and cook very gently for 1½ hours, taking care to keep the temperature just below simmering point. Place the slices of meat on a hot dish, strain the sauce over, and garnish with the vegetable dice cooked separately. A tablespoonful of mushroom ketchup, walnut liquor, sharp sauce or vinegar, may be used to give additional flavour to the sauce.

Time.—To stew, 1½ hours. Average Cost, 4d., exclusive of the meat. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—⅓ a lb. of cold roast beef finely-chopped, 3 ozs. of flour, 1 egg, ½ a pint of milk, ½ a teaspoonful of powdered mixed herbs, salt and pepper, dripping.

Method.—Make the batter as directed for frying batter, season it with salt and pepper, and add the herbs and meat. Melt a little dripping in a piedish or deep baking-tin, put in the preparation, bake until set and nicely browned, then serve.

Time.—To bake, about 40 minutes. Average Cost, 3d., in addition to the meat. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—1 lb. of lean beefsteak, 1½ ozs. of butter, 1 teaspoonful of flour, ½ a teaspoonful of finely-chopped onion, ¼ of a pint of stock, salt and pepper.

Method.—Cut the meat into very small pieces, but do not chop it. Make the butter hot in a stewpan, fry the onion lightly, stir in the flour and cook a little longer, then add the meat and the stock, and simmer slowly for 40 minutes. Surround the dish with sippets of fried or toasted bread, and serve hot.

Time.—To cook, 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 2 or 3 persons.