Select a sirlon or tenderloin steak at least an inch thick. Have ready cooked in brown stock until tender, balls cut from carrots and turnips, 1/2 dozen of each for each service; also for each service 2 small onions. For a steak weighing about 2 pounds, melt and brown 3 tablespoonfuls of butter; in it stir and cook 5 tablespoonfuls of flour until the flour is well browned, then add half a teaspoonful of salt and 1 1/2 cups of rich, dark-brown broth; stir the sauce constantly until it boils, then add the cooked vegetables and about a dozen canned mushrooms, and let the whole stand over hot water while the steak is being cooked; also let a low, uncovered casserole become thoroughly heated. Rub over the surface of a hot iron frying pan with a bit of suet, then lay in the steak, turn it every 10 seconds, at first, keeping the pan very hot, then let cook more slowly, turning less frequently for about 6 minutes in all. Set the steak in the hot casserole, turn the vegetables and sauce over it, and set the dish into a hot oven to stand about 4 minutes; sprinkle steak with a teaspoonful or more of the fine-chopped parsley, and serve at once. The casserole being low, the steak is easily carved in the dish.
Take 3 pounds of any fish that is white and boil in salted water until cooked. Then shred it. For the dressing take 1 quart of milk, 3 onions cut in halves, a whole nutmeg, good sized bunch of parsley, 1 even tablespoon of pepper, 1 teaspoon salt, 1 tablespoon thyme. Tie pepper and thyme in piece of cloth and boil all in milk until onions are soft. Then strain. Take 3 tablespoons flour, wet and stir until smooth. Add to the hot strained milk. Add good sized piece of butter. Stir until it thickens. It should be quite thick. In baking dish put layer of dressing, then layer of fish, and little chopped parsley and so on until fish is used. On top have a layer of dressing and bread crumbs. Bake 3/4 of an hour. It is delicious. - Mrs. B.
Slices of cold mutton in buttered casserole. On top slice tomatoes and bell peppers. Pour a little onion over gravy left from mutton. Bake very slowly 1 hour. - A. L. B.
Clean and truss a small broiler; put in a casserole dish; brush over with 2 1/2 tablespoons melted butter. Cover and cook 20 minutes; then add a cup of rich stock and continue cooking until chicken is tender. The sauce may be thickened or not as desired. Add to the sauce a few minutes before serving 1/2 cup cooked potato balls, 1/4 cup canned string beans cut small, 1/4 cup cooked carrots cut in fancy shapes. Serve in casserole dish. - Mrs. C.
Take 6 birds or more, 8 small onions, 1/2 head cauliflower divided in pieces, 1 turnip divided in pieces, 6 small French carrots, 6 small round potatoes (scooped all one size), 1 cupful green peas, salt and pepper to taste. Line a tight fitting kettle with thin slices of salt pork larding. Tie birds so as to retain shape and put in the kettle. Spread the vegetables over the birds and cover over the top with thin slices of larding. No water will be required. Put on tight-fitting cover and set on back of range or bake in slow oven for 3 1/2 hours. - Mrs. W. M.
Three pounds round veal. Brown on top of stove in frying pan. Put in casserole. Pour over 1 can mushrooms, 1 teaspoon flour creamed with 1 tablespoon butter. Season to taste. - A. L. B.