2chickens (boiled and jointed).
1 tablespoonful curry powder.
A dredging of flour.
Boiling water (about 1 quart).
Slices of lemon.
Have the chicken cold and dry. Fry the salt pork in a deep flat-bottomed kettle, adding the butter when it begins to brown. Then put in the onions, and fry a light brown. Remove them and the pork, and put in the pieces of chicken. Let them fry gently in the fat. While frying, dredge the chicken with the curry powder and a little flour and salt. Turn it, so as to brown all sides. Add boiling water, only enough to make a little gravy.
Stew slowly for fifteen minutes. Dish the chicken, and pour the gravy over, without further thickening. Garnish with slices of lemon, and serve "Boiled Rice" with it. Veal or lamb may be used for Curry.
Buy rib, neck, or any inferior pieces. Have the bones cracked, and take off most of the fat. Cut the meat into pieces of a good size for helping. Throw into a pot and cover with cold water. Heat gradually and simmer for over an hour, seasoning it when half done. Then dish the meat and thicken the gravy with one or two tablespoonfuls of flour. Add a little chopped pickle, or "Tomato Catsup," or "Stewed Tomato," and pour over the meat. The addition of sweet marjoram or cloves is liked by many. The tomato is particularly nice with mutton.
Get the middle cut of the shin, or meat from the top of the round, or back of the rump; but any part that has bone and fat as well as lean is good for stew. As this mode of cooking meat renders it more tender, the tough, cheap parts are just as good as any, and the bone gives richness. Even the thin end of a sirloin or rib roast may be used.
Cut your meat into small pieces, and if it has not been previously cooked, dredge it with salt, pepper and flour, and brown it in salt pork or drippings. Put it into the stew-pan with what bones you may have. Cut two onions, one small white turnip, and half a small carrot, into half-inch dice. Cook them slightly in the drippings, and add to the stew. Add boiling water enough to cover, and simmer two or three hours. Remove the bones and skim off the fat. Have ready pared six or eight small potatoes, soaking in cold water. When the meat is nearly done, slice and add them to the stew. Then salt and pepper to taste. "Dumplings" may be added to the stew when the potatoes are nearly done. Cover closely to keep in the steam, and cook ten minutes without lifting the cover. Put the meat and potatoes in the centre of a hot platter, and the dumplings around. If the broth is not thick enough, thicken with a little flour. Add, if you like, a cupful of strained tomato, and one teaspoonful chopped parsley. Pour it over the meat and serve.
2pounds beef, from the round.
3quarts cold water.
1 large turnip, sliced.
2carrots, sliced. 6 potatoes, sliced.
4 onions, sliced.
1 heaping tablespoonful salt.
A little pepper.
1 cupful flour.
Buy from the cheap end of the round. Three hours before dinner, cut the meat into pieces about two inches square. Put it in a pot with the water, add the turnip and carrots. Let all boil very slowly together, keeping the pot closely covered. One hour before dinner add the potatoes and onions, with the salt and pepper, and boil slowly again. Just before dishing stir in quickly the flour, rubbed smooth in a little cold water.
Serve hot on a platter.
This makes a very large quantity, enough for fifteen persons.
Irish stew makes a hearty and excellent dinner, as well as an economical one.
4 Irish potatoes (sliced). 6 ears sweet corn (cut from the cob).
1 teaspoonful black pepper.
1/2 teaspoonful cayenne pepper.
2or 3 squirrels or chickens.
Four hours before dinner joint the squirrels and put them to soak in cold salted water, to draw out the blood. Put on the water, salt, bacon and onion. Let these boil fifteen minutes, while you prepare the vegetables. Then add them with the pepper. As soon as these begin to boil, put in the squirrels or chickens, and let all stew together slowly (stirring often) till the meat will drop from the bones. Then serve in a soup tureen, to be eaten from soup-plates.