The art of preparing soups, stews, hashes and ragouts / by Jenny Wren.

  • Wren, Jenny (Writer on cookery)
Date:
[1888]
Catalogue details

Licence: Public Domain Mark

Credit: The art of preparing soups, stews, hashes and ragouts / by Jenny Wren. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    flavour. Before serving, the meat may, if thought proper, be cut and nicely placed in a deep dish, well warmed, the gravy being poured over it, and the vegetables neatly arranged. Another way.—The beef may be cut into two-inch pieces, and browned with an ounce or two of butter and a sprinkling of flour, care being taken not to burn the meat. A sliced-down head of celery will be an excellent addition to the other ingredients. Proceed in the further stages as above directed. A dish of potatoes, nicely boiled, should be served with the beef. A well-cooked “ savoy,” or cabbage, or cauliflower, according to season, care- fully drained of the water in which it has been boiled, will make an excellent addition to the dinner. Bubble and ^HIS 1S a dish which can be prepared in the follow- ~ , ing way. I always call it a stew and endeavour to lI,iea v< make it as savoury as possible. Cut some thin slices of cold salt beef or pork; fry them in fine clean lard or butter, with plenty of pepper; next fry the vegetables, previously boiling them ; chop them nicely up, if cabbage, and keep them in the middle of the dish, arranging the slices of meat neatly round them. Make a sauce as follows, and pour over the whole:— Stir a few small-cut onions into a little melted butter, to which has been added a teaspoonful of made mustard. If mushrooms are plentiful, fry a dozen or two and serve round the beef. _ “ Minced Collops” form a favourite dinner and . °PS' supper dish. Butchers now keep the minced meat minced. at ca]^ but care should be taken, for obvious reasons, to procure the mince at a respectable butcher’s. Season the collops to taste with pepper and salt, and about a table spoon- ful of ketchup to a pound. Place in a stewpan, and do them over a slow fire; keep constantly moving the collops with a wooden spoon to prevent them from lumping or burning. Some cooks put in a small teacupful of gravy or soup stock, others a little browned butter so as to liquify them. Many people cut up an onion very small to cook along with the collops; others, if they are to be used at once, add a few toasted breadcrumbs. The mince should be ready in about an hour. Suppose that a dressed calf's head has been served Calj's Head, for dinner, what remains of it may be economi- cally warmed for supper, and be placed on the