Stuffed Stew Of Beef

3 pounds from upper side of round 1/4 teaspoonful of black pepper 1/4 teaspoonful of nutmeg 1 tablespoonful of chopped parsley

1/2, teaspoonful of allspice 1 teaspoonful of salt

1/4 teaspoonful of cloves 1 cup of bread crumbs

1 tablespoonful of butter

1/4 pound of larding pork

Make gashes in the meat about two inches long, and almost through it. Mix the spices, salt and pepper. Mix the bread crumbs, parsley and the butter (melted) together. Rub the meat on both sides with the spices, and put the remainder in the gashes. Fill the gashes nearly full with the bread crumbs. Cut the larding-pork into pieces the size of the gashes, and work them down with the crumbs. Now tie the meat around with a piece of twine to hold in the filling. Put it in a saucepan, and cover with a gravy made as follows: -

Gravy

1 tablespoonful of butter

1 tablespoonful of flour

1 tablespoonful of mushroom catsup

1 tablespoonful of tomato catsup

1 tablespoonful of Worcestershire sauce

1 onion

1 bay leaf

1 quart of stock

Put the butter in a frying-pan and let it brown; add the flour, and mix well; then add the stock, stir until it boils; then add the catsups, the Worcestershire sauce, onion, bay leaf, and pour it over the meat; simmer gently three hours. Then take the meat out, put it in a baking-pan, pour over two tablespoonfuls of glaze or gravy, and put it in the oven for ten or fifteen minutes to brown. Then dish, and strain the gravy over and around it.

Stew Of Beef With Dumplings

Two pounds of lean beef from the under side of the round, or a shoulder piece. Cut it into pieces about an inch square; dredge thickly with flour. Put two tablespoonfuls of dripping or butter into a frying-pan, place it on a good fire; as soon as it is very hot, throw in the meat and shake or stir until all is nicely browned. Now skim it out and put it in a saucepan. Add one tablespoonful of flour to the dripping or butter remaining in the frying-pan, mix, then add one quart of boiling water; stir over the fire until it boils, then strain it over the meat; add one small onion and a sprig of parsley. Cover the saucepan and let it simmer for fwo hours. When the meat is half done, add a teaspoonful of salt and three dashes of black pepper. Now sift one pint of flour, add to it a heaping teaspoonful of baking powder, and sift again; add a quarter of a teaspoonful of salt and just enough milk (a little over a gill) to make a soft dough. Do not work it much. Dip the dough by small spoonfuls, and place them over the top of the meat, cover quickly and let simmer ten minutes. Do not uncover the saucepan while the dumplings are cooking, or they will fall immediately. After you add the dumplings, the stew will scorch easily; therefore move the kettle to a moderate part of the fire. Serve as soon as the dumplings are done.

A Stew Of Beef With Okra

Proceed exactly the same as for beef bouilli, adding two dozen okras, sliced, one hour before the stew is done.