Hamburg Steak En Casserole

1 lb. Hamburg steak.

1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 chopped onion.

1/2 pint (1 cup) stock or water 1 tablespoonful chopped parsley A few fried bread croutons Salt and pepper.

Heat the butter in an earthenware dish, add the onion, fry it until brown, then add the flour, stir well together, add gradually the water or stock, and simmer for ten minutes.

Add the Hamburg steak and cook slowly for half an hour; baste it occasionally. Season with the salt, pepper, and chopped parsley, and place on top just before serving a few nicely fried bread croutons.

Hungarian Goulash

1 lb. lean veal 1/2 lb. lean beef 3 tablespoonfuls lard 1 large onion.

11/2 pints (3 cups) boiling water.

1 teaspoonful paprika 12 potato balls.

6 small white onions.

6 carrot balls 6 turnip balls 1 teaspoonful salt 1 bay leaf.

1 clove.

2 heaping tablespoonfuls (2 ozs.) flour 1/2 pint (1 cup) cold water 1 chopped chilli pepper.

Slice the onion and brown it in the lard. Remove the onion and put in the veal and beef cut into small pieces. Brown these thoroughly, and remove the meat and place it in a casserole. Add the paprika and the boiling water. Cover the dish and place it in the oven.

Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add them to the meat after it has simmered for one and a half hours. After the vegetables are added, add the salt, bay leaf, clove, and flour mixed with the cold water. Pour this into the casserole and stir until the mixture is slightly thickened. Add the pepper mixed with a cupful of boiling water. Cover and simmer for another hour and a half. Serve from the casserole.

Irish Stew

4 lbs. mutton neck.

5 large onions 2 lbs. potatoes.

1 tablespoonful chopped parsley-Salt and pepper to taste Water to cover.

Cut the meat into neat pieces, put it into a large casserole; add the onions sliced, and enough water to cover.

Simmer for two hours; season with salt and pepper. Add the potatoes sliced rather thinly.

Cover closely, and continue to simmer for another hour.

Sprinkle in the parsley just before serving.

Kidneys En Casserole

3 sheep's kidneys.

3 ozs. (1/2 cup) chopped suet 1/2 lb. (2 cups) bread crumbs 1/2 pint (1 cup) milk.

2 eggs.

1 tablespoonful chopped parsley 1 teaspoonful powdered herbs Salt and pepper.

Skin and chop the kidneys, put them into a basin with the suet, bread crumbs, milk, eggs well beaten, parsley, herbs, and seasonings.

Mix well, turn into a buttered earthenware bowl, cover with a buttered paper, and steam for one hour. Serve hot with brown sauce or good gravy.

Lamb En Casserole

2 1/2 lbs. loin of lamb.

1/4 lb. (1/2 cup) rice.

1 pint (2 cups) good gravy.

1 blade mace.

1/4 lb. (1/2 cup) butter 2 egg yolks Salt and pepper A little grated nutmeg.

Half roast the loin of lamb, and cut it into steaks. Boil the rice in boiling salted water for ten minutes, drain it, and add to it the gravy with the nutmeg and the mace; cook slowly until the rice begins to thicken, remove it from the fire, stir in the butter, and when melted add the yolks of eggs well beaten; butter a casserole well, sprinkle the steaks with salt and pepper, dip them in melted butter, and lay them in the buttered dish; pour over the gravy that comes from them, add the rice and simmer for half an hour.