Part 7 (1/2)

Serve the partridges with the glaze poured over them.

SAVOURY MEAT DISHES.

Stewed Steak.

_Ingredients_--1 lb. of steak.

1 piece of carrot, turnip, onion, and celery.

1 pint of water.

1 oz. of dripping.

1 oz. of flour.

Pepper and salt.

_Method._--Cut all the fat from the steak.

Make the dripping hot in a stewpan and fry the steak in it.

Then put in the vegetables, and pour in the water, adding pepper and salt.

Simmer the steak gently from three to four hours, until quite tender.

When quite cooked, remove it from the gravy.

Put it on a hot dish.

Make a thickening of the flour; stir it into the gravy; boil for two minutes, and strain over the steak.

A little mushroom catsup, Harvey, or Worcester sauce may be added if liked.

The fat should previously have been cut into dice, placed on a baking tin, and cooked in the oven.

For serving, put them in the middle of the steak.

Stewed Brisket of Beef.

_Ingredients_--5 lb. of beef.

2 carrots.

2 onions.

2 turnips.

1 head of celery.

1 sprig of parsley.

Marjoram and thyme.

2 bay leaves.

6 cloves.

1 dozen peppercorns.

3 quarts of water.