The Skilful Cook Part 7

Serve the partridges with the glaze poured over them.

SAVOURY MEAT DISHES.

Stewed Steak.

_Ingredients_--1 lb. of steak.

1 piece of carrot, turnip, onion, and celery.

1 pint of water.

1 oz. of dripping.

1 oz. of flour.

Pepper and salt.

_Method._--Cut all the fat from the steak.

Make the dripping hot in a stewpan and fry the steak in it.

Then put in the vegetables, and pour in the water, adding pepper and salt.

Simmer the steak gently from three to four hours, until quite tender.

When quite cooked, remove it from the gravy.

Put it on a hot dish.

Make a thickening of the flour; stir it into the gravy; boil for two minutes, and strain over the steak.

A little mushroom catsup, Harvey, or Worcester sauce may be added if liked.

The fat should previously have been cut into dice, placed on a baking tin, and cooked in the oven.

For serving, put them in the middle of the steak.

Stewed Brisket of Beef.

_Ingredients_--5 lb. of beef.

2 carrots.

2 onions.

2 turnips.

1 head of celery.

1 sprig of parsley.

Marjoram and thyme.

2 bay leaves.

6 cloves.

1 dozen peppercorns.

3 quarts of water.

_Method._--Put the meat into a saucepan with the vegetables and other ingredients, and simmer gently for three hours.

Serve on a hot dish, with some of the liquor for gravy.

The remainder can be made into soup.

If to be eaten cold, remove the bones, and press the beef.

Strain the meat liquor, remove the fat, and boil it down to a glaze.

Brush the meat over with it, giving it as many coats of glaze as necessary.

Stewed Ox-cheek.

_Ingredients_--1 ox-cheek.

1 cowheel.

3 or 4 carrots.

2 or 3 turnips.

3 or 4 onions.

1 sprig of parsley, thyme, and marjoram.

2 bay leaves.

2 quarts of water.

4 oz. of flour.

_Method._--Wash the ox-cheek and cowheel, and cut them into neat pieces.

Put them into the water with the carrots, turnips, and onions, and celery cut in pieces, and the herbs, pepper and salt.

Stew very gently from four to five hours, until the stew is quite tender.

Make a thickening of the flour.

Stir and cook it well in the gravy.

Put the cheek and cowheel on a hot dish, and strain the gravy over them.

The bones can be used for soup.

Mock Hare.

_Ingredients_--4 lb. s.h.i.+n of beef.

2 quarts of water.

2 carrots.

2 turnips.

1 onion.

6 cloves.