The Housekeeper.

Evening Post, Volume LXVI, Issue 136, 5 December 1903, Page 11

The Housekeeper.

ECONOMICAL RECIPES. Ragout of Cold Beef. — Havo ready somo tiny potato croquettes fried to a nice golden colour. Take a cupful of I tomato pulp nnd gravy left from roast beef. Let these boil together, and season with mushroom ketchup, \ Slice two onions, soak them in cold salted vater, drain, and fry in deep fat. Cut about lib. of cold roast beef into thin slices, and set on a very hot dish. Pour the boiling »auce on tho beef. Garnish with tho fried onions and potutoo croquettes-, and serve immediately. Boiled Fillet of Mutton, — If cooked slowly boiled fillet ' of mutton will be very tender, and have a good rich gravy. Tuke off a. thick fillet from a well-hung leg of mutton. Trim the meat carefully so that there will be no corners to push through the paste, und remove tho bone. Make a light suet paste, roll it out, andlav the mutton inside it, wotting the edges. Tie tho joint in a well-floured pudding cloth, plunge into boiling water, and simmer steadily for three hours. Servo iv the paste, which must on no account bo previously broken. Spanish onions, previously boiled in three waters, will be a suitable vegetable to accompany the above. Steamed Mutton.— Cub the meat from 21b of tho middle of tho neck of mutton, put it into a basin Avith one finely minced onion, a little pepper and salt. Cover tho basin wjth a suueer or plate, and set it in a steamer over a saucepan of boiling water 5 let it cook at least threo or four hours, then turn on a hot dish with tho gravy that is in the basin, burround with a wall of mashed potatoes. This is a moat tasty and digestible way of cooking muitou. Be«f Mould.— Got 3lb or 41b shin of beef, break the bone, and put in a largo jar with enough water to barely cover it. Let it sHew gently in the oven for four or five hours, then tako ib out, remove the moat from tho bones, chop it up, add a little of the gravy, season to taste with pepper, salt, and cayenne ; put into an earthenware mould and set aside until cold, thon turn out and garnish with parsley. Tho remainder of Iho liquor may have water added, und bo flavoured with vegetables for soup, or it will mako a good foundation for gravy. Scotch Stow.— -Select 41b of lean , beef and run ib through iv meat-cutter, add ono onion chopped tine, half a teaspoonful of Bivlt and pepper to taste. Mix well together and place in a covered stewpan with oho teacup of boiling water. Stow slowly for thieo or four hours. JW before taking from tho uro add a pieco of butter the size of an egg. While cookiug add more water when neovstary. Savoury Scallops. — Take any remains of cold cooked incut, sausages, and rashors. Chop thorn fiuely. and flour with a little minced shulot, lean ham, if you have it, and tomato sauce. Moisten with somo brown gravy or delicately-flavoured stock. Butter ' some scallop shells, sprinklo them with breadcrumbs, lay in a spoonful of the meat, cover again with the crumbs, put some pieces of butter on the top und bake in a quick ovon. Braised Beef. — Take a good cut of beef weighing 4Tb or 61b, from tho rump if possible. Bone it, tio neatly round with string or tape, and lav it in a Jargo saucepan with a liberal supply of carrots, turnips, onions, etc., to flavour it. Also add a bunch of herbs, six cloves, the same number of peppercorn*;, a jiyieh of salt, and sufficient stock to ruoistan tho whole. Stew very gently till tho moat is cooked thoroughly, then tnkc it up, trim it neatly, remove tin! tape, and set it on a hot (lisli. Strain linlf a pint of tho Mock the beof was cooked in into a small stewpan, add to it two ..tnblespoonfuls of mushroom ketchup and a.

liltlo colouring. Garnish tho beef with a few vegetables, pour tho gravy over «nd «crvo.