THE HOUSEKEEPER.

Wairarapa Daily Times, Volume XXIX, Issue 8279, 21 October 1905, Page 7

THE HOUSEKEEPER.

An Exeter Stew.—Required : Two pounds of steak or gravy beef, two tablespoonfuls of vinegar, three onions, two ounces of dripping, two ounces of flour, four tablespoonfuls of carrot dice, four tablespoonfuls of peas (shelled), one quart of stock or water, salt, pepper, Harvey, or Worcester sauce, For the savory dumplings :—Required : Three-quarters of a pound of flour, six ounces of suet, one teaspoonful of baking powder, one large tablespoonful of chopped parsley, one teaspoonful of chopped herbs, salt, pepper. Cut the meat in large pieces about two or three inches square. Lay it in the vinegar, keeping it turned. Melt the dripping, fry it in the onions (sliced) till nicely browned, then lift them out and lay them aside. Add the flour, and brown that carefully. Pour in the stock, stir till it boils, then add the carrot-dice and meat, also the peas and onions. Allow all these to simmer for two hours. Skim it well, season carefully with pepper, salt, and the sauce. Serve neatly on a hot dish, with the dumplings round. To make the dumplings: Mix the flour, salt, baking-powder, parsley, herbs, and some pepper together. Add the chopped suet. Mix stiffly with cold water. Shape into small balls. Three-quarters of an hour before the stew is cooked, add these dumplings, and leave in till the stew is dished.

Roman Pie.—Required .'. Three-quarters of a pound of short pastry, two ounces of vermicelli, one pound of cooked veal, quarter of a pound of cooked ham, half a teaspoonful of grated lemon rind, one ounce of Parmesan cheese, quarter of a pint of white sauce or cream, salt, pepper, nutmeg, one egg. Well butter a piedish. Line it through with some of the pastry. Put the vermicelli in the dish, pressing it well round the sides, so that it lines the pastry. Next put in the veal and ham, cut in neat pieces, seasoning it now and then with the grated cheese, lemon rind, salt, pepper, and nutmeg. When the dish is full pour in the sauce. Roll out the rest of the pastry, and cover the top as for an ordinary pie, wetting and joining the edges carefully. Bake about three-quarters of an hour in a quick oven, or until nicely browned. Loosen the edges with a knife, and turn out the pie. Brush all over with beaten egg. Put - in. the oven for a few minutes to set this glaze, and serve hot or cold.