tents are thoroughly heated, then turn out into a stew-pan, add the wine, and seasoning if necessary, heat up again and dish up neatly, and serve. The red currant jelly may be served separately.
Time.—About ½ an hour. Average Cost, 2s. Sufficient for 4 persons.
1406.—HARICOT OF BEEF.
Ingredients.—1 pint of haricot beans, 1 lb. tin of beef, 1½ ozs. of butter, 2 onions, ½ a pint of stock, 1 carrot, 1 turnip, 1 tablespoonful of Harvey's sauce, pepper and salt, flour, ground rice.
Method.—Soak the beans overnight, drain them and put them in a saucepan with 2 quarts of water and boil for 2 hours, or until they are thoroughly tender, drain and put them to dry beside the fire with the saucepan lid slightly raised, then put in ½ an oz. of butter, pepper and salt. In another saucepan prepare a sauce as follows: put 1 oz. of butter in the pan and fry the sliced onions to a nice brown, cut up the turnip and carrot, add them, and mix the stock smoothly with 1 tablespoonful of ground rice and flour, place the stock in the saucepan, add the Harvey's sauce and simmer for ½ an hour. Empty the tin of beef, cut the meat into neat squares, roll these in flour and put them into the sauce to simmer for 5 minutes. Dish with the meat and gravy in the centre and the beans in a border round.
Time.—2 hours. Average Cost, 1s. 4d. Sufficient for 4 persons.
1407.—HARICOT MUTTON.
Ingredients.—1 tin of boiled mutton, 2 ozs. of butter, 1½ ozs. of flour, 2 or 3 small onions sliced, 1 small carrot sliced, 2 or 3 slices of turnip cut into strips, 2 or 3 tablespoonfuls of mushroom ketchup, or some sharp sauce, salt and pepper, ¾ of a pint of boiling stock or water.
Method.—Slice the meat rather thinly, putting all the jelly into the stock or water, and rejecting the fat. Heat the butter in a stewpan, fry the vegetables slightly, sprinkle in the flour, and cook gently. When well browned put in the stock or water, stir until boiling, simmer gently until the vegetables are tender, and add the meat. Season to taste, add ketchup or other sauce, make thoroughly hot, and serve.
Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. Sufficient for 5 or 6 persons.
1408.—IRISH STEW.
Ingredients.—2 lbs. of Australian mutton, 2 large onions, 2 lbs. of potatoes, ¾ of a pint of stock or water, salt and pepper.
Method.—Cut the meat into pieces convenient for serving; cut the potatoes into thick slices, and the onions into very thin slices. Take a saucepan with a close-fitting lid, and in it place the potato and onion in alternate layers; sprinkle each layer with salt and pepper, pour in the stock, and cook the ingredients very gently for about 1½ hours.
