MISCELLANEOUS MODES

Braised Beef.

Take 6 or 8 lbs. of the ratnp or ronnd, and lard with ^ lb. of salt pork. Pat 6 slieet of pork in the bottom of the pan, and as soon as it begins to fr;, add 2 onions, J a small carrot and ^ a small turnip, all cut fine. Cook these nntil they begin to brown ; then draw them to one side of the pan and put in the beef, which has been well dredged with flonr, salt and pepper. Brown on all sides and then add 1 quart of boiling water and a bonquet of sweet herbs; cover, and cook slowly in the oven for i hoars, basting ever/ 20 minutes. Take np and make the gravy b; mixing 1 tablespoonrni of corn-starch with a little cold water, and stir into the boiling gravy, of which there should be 1 pint. Boil 1 minntc, then stnun and pour round the beef. Garnish with parsley and serve. Or, add to the gravy ^ can of tomatoes and cook for 10 minutes. Strain, ponr around the beef, and serve.

Frioandeau of Veal.

Have a piece of real, weighiog about 8 lbs., cnt from the thick part of the leg. Beat the veal amooth ; then lard one aide thicklj. Pat 8 slices of pork in the braising- pan, and lay the Teal on thi?, larded side op. Add 2 small onioni, ^ a small turnip, 2 slices of carrot, I clore and a boaqnet of sweet herbs. These to be at the sides of the meat, not on top ; and 1 qnart of stock or irater. Dredge with salt, pepper and flour. Cover, and place in a rather moderate oren. Cook 8 hoars, basUog every 15 minntes. If cooked rapidly the meat will be dry and stringy, bni if slowly it will be t«nder and juicy. When done, lift carefatly from the pan. Melt 4 tablespoonfuls of glaze, and spread on the meat with a brash. Place in the open oren 5 minutes. Add 1 capful of hot water to the contents of the braising-pan. Skim off all the fat, and then add 1 heaping teaspoonfnl of corn-starch, which has been mixed with a little cold water. Let it boil 1 minnte ; then strain, and retorn to the fire. Add 2 tablespoonfuls of glaze, and when this is melted, pour the sauce aroand the fricandeau and serve. Potato balls boiled 12 miaates in stock, and then slightly browed in the oven, make a pretty garnish for this dish. It is also served on a bed of finely-chopped spinach or maabed potatoes.

Hi m tt. S

JK I", m iS

». SJ nl ±

v'i ^ li —

« + <4 :*, ». ffi 1

th )'h I-'S g K. ISI *

_ ,. m ±.w li m m m.

■* JK * M tt" M JIt Sf, B w

f!1 ± - * tf it re ffl )3.!S1

!>> ffl 3S te. a ^. A. lit « a

* a. M w M w- * a f fr.

+ M £ »> *■, «*, S» H IS) T

. » w 7E. JS ei iJj t*. sf. a - f .

w H S >s .-i^ B, a iS -: * »

ffi i.m ;k ffl a S a, a * a.

Leg: of Lamb, A la Frangalse.

Put a leg of lamb weighing about 8 lbs. in as Email a kcttlo as will hold it. Put in a matlin bag 1 onion, 1 Bmall trhilc turnip, a few green celerj leaves, 3 sprigs eaeh of marjoram and summer savory, i eloves and 12 allapiee. Tie.thc bag and plaee it in lire kettle with the lamb, thoa pour on 2 quarts of boiling w.Uer. Let this come to a boil aud skim carefully. Kow add 4 tablespoonfuls of flour, which has been mixed with 1 cupful of cold water, 2 tablespoonfuls of salt and a speck of cayenne. Cover tightly and set back where it will jiHt simmer 4 hours. In the meantime make a pint of veal or mutton forcemeat, which make into little balls and fry brown. Boil G e^gs hard. At the end of i hmn take op the lamb. Skim all the fat olT of the gravy nnd take out the bag of Beasonisg. Now put tlje kettle where the conlenis will boil rapidly 10 minutes. Put 3 tabli'spoonfiils of butler in tlie frying-pan and when hot stir in 2 of flour. Cook until a Jark Irown aud stir into the gravy. Taste to see if seasoned enough. Have the whites and yolks of the egga chopped separately. Pour the gravy over the lainb ; then garuiah

tviiU (be i'Iio[i[)«iI eggs, mabing a hill of the ithitcii, and cnpping in with jKirt o[ iho ;i>1l.4. Sprinkle tho rem!iiml«r of ihc jolks over the lamb.

VUc- Ilk' in.'.it [<a\U ai.xui.l ibc didi. Gar>ii<b nitli pursUy and serve.

Sit ± a^ *t6 m -£ tffi ¥■ ^ ffl. 3^: + u m 'h

nj !S ?;f ^ pn § [^ [!^» m :fefc ^, n ^ ffii ¥ a

a mm ^ :k n.^M ^ A,u n. ^.m.mm

oz. - Fit) ^ -"4:. m m Hi $sijm :^. - n n m m

^J ^ ^. M t^ ft{| SlE. ^ ± i^ rsi i^ A A ft

IK a -95 m. ^ Pit m (^rm m^^^.M m, '> TuB.m m n u s,r - m U,^ m ss ^

T te ji^ 7& ^ tt Ki § t^ «^ rt H ffl, ffi w

® J:, dt *ll X a S ^ * :#: ^» T Iffi ^5 M

K. ftf: *3. ys 3^ _h, 5^ il J k fin w a #

nf Jj'c !Kf §5 & H* llfl J - P A ra - ;«C

w 5^ j*i iii i^m%% K-'^^.m^m

:St m ^ ^. ii!i M ^ S S 5K * ^ ^ ffl re flfi tie ffi H * ^. < K%^mr? \

~ s * f&,s

J3o ^» ±. ffl Sfc, ta, fi& r S * f&, S ^ ffl

Beef Stew.

2 lbs. of beef (the round oi' flank ; aad if there is a bone ia it 2^ lbs. will be required), 1 onion, 2 slices of carrot, 2 of turnip, 2 potatoes, 8 tablespoon To Is of flonr, stilt, pepper and 1 quart of boiling natiT- Cut alt the fat from the meat and fry gently in tho stew-pnn for 10 minutes. In the meantime cut the meat in small pieces, and sea.soii well with salt and pepper and sprinkle with 2 tablcspoonfuls of flour. Cut the vegetables in very small pieces, and put in the pot with the fat. Fry 5 minutes, stirring well to prevent buruing. Now put in the meat and move about in the p6t until it begins to brown, then add the quart of boiling water. Corer and let it boil up once, skim, and set back, whcTe it will just bubble, for 2| hours. Add the i>otatocs cut in thin eHccs, and 1 tablc- apoonful of flour, which mix smooth with } cup ot cold water. Taste to see if the stew is seasoned enough, nnd if it is not add more salt and pepper. Let the stew boil 10 mitiut^si then add thu dumplings. Cover tightly and boil rapidly 10 niinuli's longer. AEutton, lamb or veal can be cooked in this manner. When veal is used, fry out 2 slices of pork, as there will not be much fat on the meat. Lamb and mutton must ha7« some of the fat takon off, as there is always more than is necessary.

Irish Stew.

S Ibe. of the neck of mutton, A onioDS, 6 large potatoes, salt aad pepper, 3 pints of water and 2 tablespoonfuls of floor. Cut the mutton in pieces. Pat } the fat in the stew-pan, with the onions, and stir for 10 minntes, over a hot fire ; then put in the meat, which sprinkle with flour, salt and pepper. Stir 10 minutes, and add the water, boiling. Bet for 1 hour where it will simmer ; then add the potatoes, peeled, and cot in qnarters. Simmer ] hour longer and Berre. You can cook dnmplings with this dish if joa choose.

* S S 1 -■ ft' S * * » 1" + ffi 61 ffl a. f i i Jn w fc K. - a. a » a ». * ffi s 1 ± JH m § ss M i. ii. ra. as ]^ ic s. g.

Scotoh ^11.

SemoTe the tODgh skin from 5 lbs. of flank of b«ef. A portion of the meit will be tliicker than the reat. With a aharp knife cot a lajer from the thick part and lay npon the thin. Mix togttlur 8 tabl*-

iBigKi'iii«i?uiS.l «:. ic. «, ffi f j»c + a. Js K I

MEATB. 79 . ,

gpooDfala of salt, 1 of sugar, ^ a teaepoonfnt of pepper, ) of a Uupoonfnl of clove and 1 teaspoooful nf Rnmnier sstot;. Sprinkle this over the meat and then sprinkle with 3 tabbepoonfolB TJoegar, Roll op and tie witli tvinc. Pat ^maj in a cold place for 12 boors. When it has stood this time, plaf-o in a stew-pan with boiling: water to corer, and simmer genilj for 3^ hours. Mix 4 tablespoonftils of flour with f capfal cold watrr, and stir inlo the gravy. Season to taste with salt and pepper. Simmer halT an hour longer. This dish is good hot or cold.

w y » sn r

a.K « «, i

»i «t !S t.

% 51 « - A\

j' " it — * Ar -^ ffi. £

!;^ifif.aiit.a.ffl -