Part 8 (1/2)

1 sprig of parsley, thyme, and marjoram.

1 gla.s.s of port wine.

3 oz. of flour.

Pepper and salt.

_Method._--Put the beef into the water with the vegetables cut in pieces, herbs, cloves, pepper and salt, and stew gently from four to five hours, until quite tender.

Then make a thickening of the flour, stir it in, and boil well for two or three minutes.

For serving, place the beef on a hot dish.

Add the wine to the gravy, and strain it over the meat.

Haricot Mutton.

_Ingredients_--7 or 8 mutton cutlets.

1 pint of second stock.

1 carrot.

1 turnip.

1 onion.

1 stick of celery.

1 oz. of flour.

Pepper and salt.

2 oz. of dripping.

_Method._--Fry the cutlets a nice brown in the dripping.

Mix the flour smoothly with the stock; boil it in a stewpan for two minutes.

Then put in the cutlets and the vegetables cut in fancy shapes.

Stew gently for about three-quarters of an hour, until the meat and vegetables are tender.

Dish the cutlets in a circle; place the vegetables round them and pour the gravy over.

Sheep's Head.

_Ingredients_--1 sheep's head.

1 oz. of b.u.t.ter or dripping.

Pepper and salt.

1 oz. of flour.

A few drops of lemon juice.

_Method._--See that the head has been properly prepared by the butcher, and the nostrils removed.

Soak it well in salt and water, and wash it carefully.