Page:Australian enquiry book of household and general information.djvu/30

green peas, an onion, and some parsley. Stew till tender, and then put in the fried veal, and stew altogether for an hour. Season with pepper and salt, and a teaspoonful of sugar.

Shoulder of Mutton, Stewed.

Ingredients: A shoulder of mutton, two rashers of fat bacon, one bunch parsley, one sprig thyme, two carrots, one onion, two or three pepper corns, one pint good stock, pepper and salt.

Mode: Bone and trim the shoulder of mutton and sprinkle over it salt and pepper, double it over, press together and tie firmly. Place the bacon in a stew-pan, and put the mutton on this, add the parsley, thyme, carrots (cut up), onion and pepper corns, pour in the stock, cover closely, and stew gently for two hours. When done, take out the mutton, thicken the gravy and strain over it. Garnish with slices of lemon. Time: Two hours.

To Cook Tripe.

Ingredients: Tripe, two onions, one bunch sweet herbs, a little flour, one teaspoonful butter, pepper and salt.

Mode: Cut the tripe into small pieces and cook slowly for several hours, then strain off that water, rinse well in clear water, and place in the stew-pan with the onions sliced, and the herbs. Cover with milk and stew very slowly, thicken with a little flour, stir in the butter, pepper and salt, and serve very hot.

Many people say they do not like tripe, because they have never tasted it properly cooked. Many cooks imagine it can be cooked in a hurry, whereas nothing requires longer time to cook than tripe.

Veal Stew.

Ingredients: ½ lb. cold veal, one large onion, three or four large potatoes, pepper and salt, one spoonful of flour.

Mode: Cut up the veal and brown it in the bottom of the stew-pan with a little butter or dripping, pour off the fat if any is left, and slice the onion previously boiled. Cover with hot water, or milk if you have it, let it simmer gently for half an hour, and

then add the cold potatoes sliced. Season with pepper and salt and let it cook slowly for an hour. When dishing, remove the meat, potatoes, etc., thicken the gravy with the flour and pour it over the stew when on the dish.

Time: One and a half hours.

Veal and Oysters.

Ingredients: Veal, oysters, a piece of butter, one teaspoonful cornflour, pepper, salt, one lemon.

Mode: Cut the veal into small pieces (cooked will be best, if uncooked it will take much longer), put them into a jar with the oysters (fresh, if possible) and their liquor strained and a piece of butter. Place the jar in a saucepan of water and stew till tender. Just before serving, thicken with the cornflour, and season with pepper and salt. This can be done in the oven. Before serving, squeeze the juice of a lemon over it or garnish with slices of lemon.

Macaroni and Kidney.

Ingredients: Macaroni, 4 sheep's kidneys, salt, a little cayenne and herbs, tomatoes, cheese.

Mode: Cook some macaroni broken into pieces in salted water, drain it and lay aside. Skin the kidneys, ox kidneys will do but are not so delicate. Remove all fat and cut them into slices, season with salt, a little cayenne and finely powdered herbs; fry them on both sides and stew them in a little good gravy or stock, in which some fresh tomatoes have been sliced and boiled. Now dish with a layer of macaroni over them, the gravy poured round and some grated cheese strewed over the whole. Brown in a quick oven.

Mutton Slices.

Ingredients: Mutton, onion, stock or water, pepper and salt.

Mode: Cut off a few slices of uncooked mutton about as thick as your finger, flatten them out by beating, flavor with salt and pepper, and put the slices into a saucepan with the onion chopped fine. Pour in enough stock or water to cover them and let them simmer for two hours, adding