Cooking Recipes

Manawatu Standard, Volume IV, Issue 252, 20 September 1884, Page 5 (Supplement)

Cooking Recipes

BEEF A LA MODE. ; Four to six pounds of round of beef, larded with narrow strips of fat salt pork. Put into a stewpan which has a tight cover. Season with salt and pepper and fill up with two quarts of boiling water or meat stock. Add to this, after it has cooked slowly for two hours, two onions, half a carrot, half a turnip, two tablespoonfula of vinegar, two cloves, a few allspice and pepper corns, a Bprig of parsley. Vegetables are to! be chopped and cooked m three tablespoonfula of butter for five or ten minutes. Watoh cajcefully thatitdoes not burn, and turn it if necessary, adding also more water if needeclf^When it has cooked nearly four hours, take out the meat, skim off as much fat from gravy as possible. A little tomato sauce is very nice added. Strain and servo m sauce-boat, ;or around meat. : UEEIT BOULETTE ' Have two pounds of upper part of round out thin. Mix together one cupful of finely chopped ham, two eggs, one teaspoonful of mixed mustard, about three tablespoonf uls of thin gravy or water. Spread upon the beef, roll up firmly and tie with twine, not too tight. Dredge lightly with flour, and fry m nice sweet pork fat ; now put into as small a saucepan as will hold it. Into the fat left m pan put two chopped onions, and cook a few minutes ; add two tablespoonluls of flour and stir for three or four minutes ; to' this add about a pint of boiling water. When smooth and allowed to boil up once, pour over the meat well, adding, if jto taste, two cloves, a little pepper and salt. Cover closelyyand cook slowly for three houra. Strain gravy and serve. It is very nice cold for lunch or supper. 1 OYSTER FBICASSEE. ! One quart of oysters cooked m their own liquor until the edges are slightly curled. Drain and place on a hot platter or vegetable dish into a pint of boiling water and oyster liquor mixed. Stir a teaspoonful of flour creamed with two large tablespoonf uls of butter, and blended with two eggs well beaten, a teaspoonful of chopped parsley, a little salt and a speck of cayenne. Stir until smooth and thoroughly cooked ; pour over the oysters and serve immediately with sippets of fried bread.