1395.—BEEF OR MUTTON CURRY.
Ingredients.—1 lb. of beef or mutton, 1 oz. of butter or dripping, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 1 onion sliced, 1 apple sliced (an equal amount of gooseberries or rhubarb may be substituted), ¾ of a pint of stock, 1 teaspoonful of lemon-juice, salt, 4 ozs. of cooked rice.
Method.—Cut the meat into small pieces and boil down any jelly or trimmings for gravy. Heat the butter or dripping in a stewpan, fry the onion until brown, put in the flour and curry-powder, stir and cook for 5 minutes, then add the apple and stock, and stir until the ingredients boil. Cover closely and simmer for about 30 minutes, then strain and return to the stewpan. Bring nearly to boiling point, add the lemon-juice, season to taste, and put in the meat. Draw the saucepan to the side of the stove, and let the meat remain in the hot sauce for about 20 minutes, but do not allow it to boil. Serve in a border of boiled rice.
Time.—About 1 hour. Average Cost, 10d. Sufficient for 3 or 4 persons.
1396.—BEEF ROLL.
Ingredients.—1 lb. of tinned roast beef, coarsely chopped, ½ a lb. of cooked bacon, cut into small dice, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, salt and pepper, 2 eggs.
Method.—Mix the meat, bacon, parsley, herbs and a good seasoning of salt and pepper well together, and moisten gradually with beaten egg. Shape into a roll, brush over with egg, and bake gently for about 1 hour.
Time.—About 1½ hours. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 4 or 5 persons.
1397.—BEEF, BROILED, AND MUSHROOMS.
Ingredients.—1 lb. of tinned roast beef, 12 preserved mushrooms, 1 oz. of butter, 1 oz. of flour, ¾ of a pint of stock or water, salt and pepper.
Method.—Slice the mushrooms, fry them lightly in hot butter, and sprinkle in the flour. Cook until nicely browned, add the stock or water, season to taste, stir until boiling, and afterwards simmer gently for about ½ an hour. Slice the meat, coat each slice lightly with oil or oiled butter, and broil over or in front of a clear fire. Serve with a little sauce and all the mushrooms round the dish, and put the remainder of the sauce in a sauce boat.
Time.—About 1 hour. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons.
