Irish Stew I

Take part of a neck of mutton, cut it into small pieces, put it into a kettle, the meat well covered with water; some onions cut in slices, pepper and salt; a number of potatoes must be cut rather larger than the meat (not sliced); put them at the top, let all stew together till done. A breast is nice done this way.

Irish Stew II

Take about two pounds of chops from a loin of mutton, place them in a stew-pan with alternate layers of sliced potatoes and layers of chops, and three small onions, and pour in a pint and a half of cold water; cover the stew-pan closely, and let it stew gently until the potatoes are ready to mash, and the greater part of the gravy is absorbed; then place it in a dish, and serve it very hot.

Stewed Turnips

Cut some new turnips into quarters, put them into a sauce-pan with a piece of butter, give them a toss or two on the fire, then pour in enough stock to cover them; add pepper and salt to taste, and a pinch of sugar, also a little grated nutmeg, and let them stew slowly till done.

Stewed Sweetbreads

Trim some sweetbreads and soak them in warm water till quite white, blanch in boiling water, and then put them in cold water for a short time. When cold dry them, and put them in some well-flavored white stock; stew for half an hour; beat up the yolks of two or three eggs with some cream, a little finely-minced parsley and grated nutmeg, pepper and salt to taste. Add this to the sauce, put it on the fire to get quite hot, dish the sweetbreads, pour the sauce over, and serve.

Stewed Oysters

Drain the liquor from two quails of firm, plump oysters, mix with it a small teacupful of hot water and a little salt and pepper, and set over the fire in a sauce-pan. When it boils, add a large cupful of rich milk. Let it boil up once, add the oysters, and let them boil five minutes. When they ruffle, add two tablespoonfuls of butter, and the instant it is melted? and well stirred in, take off the fire.

Baked Or Stewed Calf's Foot

Well clean one calf's foot, and either stew or bake it for three to four hours in one pint of milk, one pint of water, one blade of mace, the rind of half a lemon, pepper and salt to taste. An onion and a small quantity of celery may be added, if approved. Half a teacupful of cream stirred in, just before it is taken, is a great improvement.

Beefsteak Stewed Without Water

Get three pounds or four pounds rumpsteak, cut about an inch thick; put one ounce of butter in a frying-pan large enough to hold your steak, and let the butter melt without browning; wash the steak quickly in cold water, and put it in the frying-pan, covering closely. As soon as it is thoroughly heated, season with a teaspoonful of salt and a saltspoonful of white pepper; then push the pan back on the stove where it will simmer - not boil - keeping it covered all the time, and a weight on the cover. It will be found to be cooked and perfectly tender in an hour and a half Put on a hot dish, and add half a teacupful of tomato or two tablespoonfuls of walnut catsup to the gravy in the pan, and pour it over the steak.

Veal Broth

Stew a knuckle of veal of four or five pounds in three quarts of water, with two blades of mace, an onion, a head of celery, and a little parsley, pepper and salt; let the whole simmer very gently until the liquor is reduced to two quarts; then take out the meat, when the mucilaginous parts are done, and serve up with parsley and butter. Add to the broth either two ounces rice, separately boiled, or of vermaceli; put in only long enough to be stewed tender. Dish the knuckle separately, and serve it with parsley and butter.