The Birmingham age-herald., 1915-07-30
R MARION $ IHARLANUS '
 HELPING HAND .MxyNy,yo,1 Hz,zxud
Some English Dishes

1 T am cook in an English family and
 am at a loss for many of their wanted
 dishes. If you should have an English
 recipe for beefsteak pie and should hear Of one for preparing pheasant and what it
 should be served with please let me hear
 from you. I hear them speaking of hav- ! ing pheasants sent to them in the fall and
 guinea hens. and haven't the slightest Idea how to go about cooking them. And
 I don't seem to find anyone who knows
 more than do myself, which is absolutely
 nothing. God bless you and try and help
 me- I have good position and would | like to be able to keep 1t.
 DAILY READER" l I am so fortunate as to be able to supply | you with recipe for veritable English heefsteak pie. procured by myself in Lon l don. It is not unlike the famous beef I steak pudding served at the Olde Cheshire Cheese, in Fleet street, at a house which was pstronized by Charles II. Cut two l pounds of round steak into cubes half ] an inch thick. Barely cover with cold l water and cook slowly until 1t is tender. 1 Cut two veal kidneys into cubes and a | sweetbread, blanched by laying it in ice 1 cold water, after parboiling it for 10 min- utes. Drain the liquor from the cooked
 beef and let both get almost cold. Make a good gravy of the liquor by thickening ! It with a tablespoonful of butter rolled in l Drowned four, seasoning we'll with kitch- l en bouquet, onion juice, salt, and pepper. l Simmer this for five minutes with the kidneys and beef Now have ready a deep bake dish, and arrange in it beef, sweet
 bread, and kidneys with dozen small nt rct6 DA.,.- tr ...s4L l good crust an inch thick and cook covered one hour in a moderate oven, then brown. l Wash the crust with butter while 1t is hot to glaze 1t, and serve. The Cheshire Cheese variety of pudding has in 1t l larks and bits of marrow, besides the in- gradients I have named here. I have sometimes substituted couple Of squabs cut up as for fricassee for the larks and boiled beef bone to get at the marrow. Much depends upon the seasoning, of course; but if you are, as I suppose, fair cook, you need not be afraid to try your hand. With regard to cooking game, let
 me advise you to provide yourself with really excellent cook book, and study the l section devoted to game of divers sorts. l In one which lies before me there are
 20-odd recipes for preparing game for the | table. I copy one for roast grouse, which
 are cooked exactly as you would pheas-
 ants. They are dry birds, like quails and
 grouse. Clean, wash out well with soda
 water, then twice with pure water. Wipe inside and out and cover with thin slices
 of fat corned (not smoked) ham. Bind
 these on neatly with a soft cotton twine;
 lay In the pan, pour in cup of water directly from the boiling kettle over them to scar the skin and retain the Juices,
 and roast 40 minutes, basting often with
 the gravy from the pan. Remove the
 hem; wash the birds with butter without l lifting them from the pan, dredge with browned flour, and brown while you make
 the gravy. To do this, turn off the liquor | from the pan; thcken with Drowned flour
 and the juice of half lemon; boil up,
 add a small glass of claret; pour into a
 gravy boat. Garnish with the ham and
 with whole olives, boiled for three min
 utes, then drained. Pass currant jelly 1 with the game.