Casserole Dishes

New Zealand Listener, Volume 11, Issue 285, 8 December 1944, Page 24

Casserole Dishes

These are most useful, especially the "all-in-one" kind. For this you first fry the sliced onion in a little fat, then the meat, cut either into serving pieces, or smaller, and then put both into your casserole, cover with hot water, and add cut up raw potato, and carrots and parsnips, a handful of peas, a couple of cut-up tomatoes — almost anything in season-and a handful of washed rice. Put on the lid and cook for an hour overnight. Remove lid. Next day put lid on again and cook it half-an-hour, or as long as you can. If you use the popular and modern casserole of porcelainenamelled cast-iron, you can fry the onions, etc., in it first on top of the range, then put it into the oven, and lastly bring it to the table itself, for it is specially designed to lodk nice enough for this. Other casserole dishes can be prepared without searing or frying the onion and meat first; simply put all the meat and vegetables in together, cover with hot water, put on lid and cook in oven the night before; next day, skim and thicken to taste. Ox-tails make a very good stew or a casserdle dish. Dip the joints in flour, and brown them all over in hot fat; also brown onion slices; cover all with hot water, and simmer slowly till tender; two or three cut-up kidneys and some G@ut-up carrots added make this dish extra good. Take off lid and leave till next day. Then skim, and bring to boil; remove the meat while you thicken the gravy. Put the meat back to get hot, and serve.