251. Beef Stew - Australian

Cut two pounds of beef shin as for stew; dust with pepper, salt and flour. Fry quickly in dripping with a sliced onion until it browns; then remove to a kettle and cover with a quart of cold water. Add an onion, stuck with two or three cloves, a kitchen bouquet and half a bay leaf. Simmer until the meat is tender, then add two cups of soup vegetables, chopped coarsely and browned slightly in butter; cook slowly until tender. Serve with mashed potatoes.

252. Bourequis - Armenian

Chop fine a thick slice of mutton and half an onion. Season with salt, paprika, melted butter and a little mace, and bind with an egg slightly beaten. Form into balls the size of a walnut. Brown these in butter; then place in a baking pan, cover with tomato sauce and bake slowly for an hour, basting often. Add sour cream and a teaspoon of sugar to the sauce and serve in a rice ring.

253. Braciolini - Florentine

Cut a pound and a half of top round of beef into thin slices. Melt a large spoonful of dripping and fry in it until transparent a thinly sliced onion; then add the beef and fry until brown. Pour in a cup of thin, well-seasoned gravy. or soup, cover and simmer until tender. Serve on a bed of macaroni.

254. Bubble And Squeak - Australian

Cut cold roast, or boiled corned beef into slices and fry for a few moments in dripping. Remove to a hot platter and cook the remains of a boiled cabbage, chopped fine, in the dripping. Season with salt and pepper and stir until quite hot; then sprinkle with a few drops of vinegar and arrange in a pile on the platter with the beef around it.

257. Canadian Roll

Mix a stiff biscuit crust, using two cups of flour and quarter of a pound of shortening. Roll out on a floured pastry board and cover with a well-seasoned mince made of cold meat chopped fine with onion, parsley, chives, etc., and moistened with rich gravy. Wet the edges, roll up and tie in a muslin cloth that has been scalded and well floured. Drop it into boiling water and boil for two hours.

258. Carbonada - Chilean

Heat a large spoonful of color (No. 119), and fry in it a large sliced onion, a tomato, a red pepper, cut up, small squares of pumpkin and two cups of cold beef, or mutton, cut in pieces. Add a few small peeled potatoes, cut in thick slices, and salt to taste. When all are slightly colored add a little soup or water, cover closely and simmer until the vegetables are well cooked, adding more liquid if too dry.

259. Cardon - French

Freshen a pound of cardon stalks in cold water, cut them into three-inch lengths and parboil in stock or salted water. Drain well and saute in half a cup of butter. Season with salt, pepper and. if liked, a teaspoon of vinegar, or cook like chard (No. 191).

260. Cassoulet Carcassone - Old French

Boil until tender a fat piece of pork weighing half a pound, then cut in slices. Parboil also a cup of white beans, which have soaked in water several hours, then drain. Fry several slices of bacon, six sausages, six slices of liver and several mutton kidneys until nicely colored. Pour off some of the grease; add a large spoonful of flour and stir until brown; then add a cup of tomatoes, a large sliced onion and enough hot water to make a thick gravy. Season highly with salt and paprika and simmer all together; then add the beans and pork and cook for a few moments more. Pour into an earthenware platter, sprinkle with cheese and bake until brown.