The Skilful Cook Part 10

Stewed Tripe.

_Ingredients_--2 lb. of tripe.

1 quart of brown sauce (_see_ Sauces).

_Method._--Blanch the tripe, as in the preceding recipe.

Simmer gently in brown sauce for two hours.

Dish in a circle, with the brown sauce poured over.

Broiled Steak.

Make the gridiron hot, and rub it with fat.

Lay the steak on it.

Place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak.

Then turn it on to the other side, and let that remain close to the fire for the same length of time.

Then remove it further from the fire and cook more gradually, turning occasionally. It takes from ten to fifteen minutes to cook, according to the thickness of the steak.

Broiled Chop.

Cook like a steak. It will take from seven to ten minutes to cook. Serve very hot.

Fried Steak.

Make the frying-pan quite hot.

Put a little b.u.t.ter or fat in it, and make that quite hot also.

Put in the steak, and fry it over a quick fire for two minutes on one side, then turn it on to the other.

Moderate the heat applied, and cook gently for about twenty minutes, turning occasionally.

Savoury Roast.

_Ingredients_--1 lb. of rump or beefsteak, cut thin.

Some veal, or sage-and-onion, stuffing.

oz. of flour.

1 cup of boiling water.

_Method._--Lay the stuffing on the steak, roll it round it, and tie it with twine.

Place it in a pie-dish.

Pour the boiling water over it, and place another pie-dish, inverted, at the top of it.

Put it in a moderate oven for two or three hours, until the steak is tender.

Then put the steak on a hot dish.

Thicken the gravy with the flour and pour it over.

Breast of veal may be boned, and stuffed with veal stuffing and cooked in the same way.

Shoulder of Mutton Boned, Stuffed, and Rolled.

_Ingredients_--1 shoulder of mutton.

Some veal stuffing, or sausage meat.

_Method._--Remove the bone carefully, and place some stuffing in the place of it.

Roll up the mutton, and tie it firmly with twine.

It may be roasted, baked, or braised.

If braised, prepare it according to the directions given for braised breast of veal, using a large kettle, if a braising pan is not obtainable.

Braised Breast of Veal.

_Ingredients_--3 or 4 lb. of breast of veal.

Some veal stuffing.

Some good second stock.

Carrot, turnip, onion.

Sprig of parsley, thyme, marjoram.

1 bay leaf.

_Method._--Remove the bones from the veal, and put the stuffing in it.

Roll the veal round it, and sew it or tie it securely with twine.

Put the vegetables, cut in small pieces, in the bottom of a stewpan.

Place the veal on them, and pour in sufficient stock to come half-way up it.

Put the lid on the stewpan, simmer gently until the veal is quite tender, allowing half an hour to each pound and half an hour over.

Then put the veal on a baking-sheet, and put in a quick oven to brown.