The Yale expositor., 1915-01-07
CHEAPER MEAT DISHES
FOR THOSE TO WHOM ECONOMY
is OF MOMENT.
Flank Beef Cooked In Casserole May
Be Made as Desirable as the More
Expensive Cuts--Good Stew
Of Neck OF Mutton.

To the women who are compelled
10 economic in household expenses,
the following recipes will prove of in
terest:
Cut up from two to three pounds
of the thick flank or leg-of-mutton
piece of beef into neat pieces, place
it in a casserole with one quart Of
cold water or bone stock, bring this
to the boil, then let it simmer gently
for an hour, when you add to it the
white part of six leeks and two or
three turnips sliced, lump Of sugar, a
small teaspoonful of salt, and half that
quantity of pepper and let it all stew
gently together for one and a quar-
ter hours to one and a half hours
longer. Serve in the dish in which it
was cooked.
Take pound Of liver, wash 1t to get
Wash, peel and slice four pounds of
potatoes, chop up finely two onions
and two apples (the latter softens the
liver); put one ounce Of dripping in a
pan and when melted and quite hot
put in the liver, sprinkle il with a lit
tie of the onion and apple and fry
till nicely colored add little pow
dered sage; now put the liver into
saucepan or casserole, add the
sliced potatoes, the rest of the onions
and apples, a seasoning of salt and
pepper, and three-quarters of pint of
water; bring just to the boil then draw
the pan to the side of the fire and let
the contents simmer for as minutes.
Serve in the casserole or turn out on
to a hot dish.
Take the scrag end of a neck of NUT
ton and cut it up into neat pieces,
cutting away all unnecessary fat; dis
solve two ounces of clarified dripping
in a casserole, and add to this two
ounces of flour, and when thoroughly
blended and of the consistency Of
cream, but only lightly colored, lay
in the meat and cook for 20 min
utes, stirring it constantly; now add
enough stock or water to cover the
meat thoroughly and stir it all togeth-
u iii IL NO4AlNo W INC bOlAs NlNlA sOu
draw the pan to one side and let the
contents simmer gently, seasoning it
with salt and dust Of pepper; it will
take from two to three hours slow
cooking. Meanwhile peel and cut up
into dice two carrots and two turnips
and slice thinly an onion; now toss all
these vegetables in a pan over the
fire with one ounce of dripping till
nicely colored, when you add them to
the meat, etc, and let them all stew
gently till the meat is cooked Lift out
and serve with the vegetables in the
center.
Put into a casserole a dessert spoon
full of dripping and let it get hot, then
fry in this two sliced onions. Take
one and half pound of neck Of NUT
ton, wash it well and put it in the pot
with the water which clings to it,
cover down closely and let it cook
gently for 40 minutes. Meanwhile
trim, and slice down a cabbage into
eight pieces and put these in water;
peel six potatoes and cut them into
slices about half an inch thick and
place these also in water. When the
meat has been simmering for forty
five minutes lift out the cabbage and
potatoes dripping with water and pack
them round the meat, season with a
teaspoonful of salt and half a tea
spoonful of pepper, cover down the
pan closely again and simmer for
forty-five minutes longer. 1t must be
cooked very slowly or 1t will burn.