The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1907-10-23
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Savory StaTs.

economical dish than a good, rich
stew. 1t allows the use of those K
sellent but not high priced cuts of
meat which give the most real food
value for the money. 1t encourages
the S of many of those wholesome
vegetables which add both bulk and
important elements of nutrition as
well as appetizing 1avors. The vari-
u cereal adjuncts for thickening
may be combined with it at will.
Finally, tie skill Of the cook is the
only limit to it's possible variation,
since every kind of meat has its use
in this form and the combinations
are endless.
The rich broth that accompanies
q stew of this sort is in itself one Of
the best of foods for both old and
young. Served all together in a tu-
reen, as a kind of hodge-podge C.
meat and vegetables, it makes a
hearty and satisfying dinner, SO sav-
DRY as to please even the gourmand,
though somewhat Bohemian in form.
Or the meat may be dished on a
large platter and the vegetables ar
ranged around it, the broth strained
of in a. gravy-boat and offered sepa-
rately.
Mutton Stew-The neck, shoulder
and loin of lamb or mutton-it is all
lamb with some market-men-aTe
good pieces to serve in a stew. Trim
the meat so as to make a few shapely
outlets if desired to serve in meat
fern on a platter. Cut the trim
mings in bits, removing any excess Of
fat. For three pounds of meat, pre-
pare three pints of vegetables cut
neatly in cubes or small slices; n
onion, two carrots, two ~parsnips, n
turnip, gives a good proportion. A
little celery, parsley or celeriac may
be added if convenient. Place in a
large stewpan with water to
and bring gradually to a boil. Set
where it will simmer gently and
cook for two hours or more. Season
when partly cooked with salt, cay
enne, and a bunch Of sweet herbs.
Pearl barley makes a nice thickening
with mutton and If this Is liked add
ABOUT half a cupful. Sage or rice
may be substituted. Or a slight
t%hickening with -four and butter
rubbed together as for making a
sauce is always available for a stew.
A cup of sweet cream added just
before taking up is an Improvement
to almost all mixed dishes of this
class. Mutton must be served very
hot on hot plates. ..
Spaghetti Stew With Chicken
This is a good way to serve the Sec
ond day what remains of a pair of
roast fowls. Cut the meat neatly
from the bones and put the carcass
over, with water to cover. Add a
shaved onion, two or three cloves,
a pint of canned tomatoes and a sea-
soning of salt, cayenne and fine
herbs, with any gravy or stufing
from the chickens. Simmer for two
hours. Strain off the broth and add
to it the meat and a cupful of spa
ghetti broken in inch lengths. Sim
mer about half an hour and serve
very hot. Cream improves it.
{; Gulash-A good piece of the round
or almost any cut of solid, lean beef,
is suitable for this dish Of Spanish
American origin. Cut the meat in
neat strips not more than three in
ches long. Chop fine an onion a
carrot, and a green sweet pepper, or
its equivalent in dried red pepper.
Put over with three or four pounds
of meat, covered with water, or for a
richer dish, with soup stock. Simmer
gently for two hours. Have ready a
quart of beans-if in water, the dried
California limas are a good choice,
previously soaked over night in cold
water. Add the beans and simmer
for another hour, sailing to- taste
when nearly done. Dish the meat
in the centre of a large platter with
the beans around it. Thicker the
gravy slightly with a tablespoonful
Of -four rubbed up with butter, let
it boil up well and pour over the
meat.
Veal Stew-Brown in a little but.
ter three pounds Of veal outlets
neatly trimmed, adding the scraps
from trimming and two or three
slices of bacon. Put in a saucepan
with a shaved onion, half a dozen
carrots in thin slices, and a bunch of
sweet herbs, and cover with water.
Simmer gently for two hours, sea.
soning with salt and pepper toward
the last. Thicker the gravy with a
little Drowned -four and a favoring
of tomato catsup goes we'll with the
veal. Serve in a gravy boat.
Mutton With Peas-Dried or split
peas make one of the heartiest cheap
foods at this season. They may be
served in a very appetizing form
cooked with lamb or mutton. Boil
,Sle peas, first soaked overnight,
with two or three slices of good
bacon, until they break readily, and
put them through a vegetable press.
Simmer a neck Of lamb, cut in four
pieces, with an onion, a carrot, and a
turnip all cut fine, until we'll cooked.
Add the pulp of peas to this stock,
with a generous lump of butter
rolled in flour, salt and cayenne to
season, and dish all together.-Doro-
thy, in the Country Gentleman.