Part 3

QUAILS EN CASSEROLE

6 quails 2 heaping tablespoonfuls (2 ozs.) butter ¼ pint (½ cup) red currant jelly ½ lemon ¼ lb. preserved cherries 1 wineglassful port wine ½ pint (1 cup) stock ½ orange rind Salt and pepper to season

Prepare and truss the quails. Melt the butter in an earthenware pan; when hot, put in the birds, and brown them all over.

Cover with the lid, and put into a moderate oven till ready.

Lift out the quails and keep hot. Drain the fat from the pan, add the stock, wine, and orange rind.

Simmer for ten minutes, then stir in the jelly. Put in the quails for ten minutes; season with salt, pepper, and the strained lemon juice.

Before serving remove the orange rind and add the cherries.

Serve hot.

RABBIT EN CASSEROLE

2 rabbits 2 sliced onions 2 celery stalks 1 cupful chopped carrots 1 bay leaf 2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour 1 pint (2 cups) hot water ½ pint (1 cup) cold water 1 tablespoonful Worcestershire sauce 12 stoned olives 1 tablespoonful capers 2 tablespoonfuls dripping Salt and pepper

Skin and joint the rabbits, then put them into an earthenware pan, add the onions, celery, carrots, bay leaf, dripping, and cold water.

Simmer for thirty minutes, then remove the rabbits. Add the butter and flour to the pan, stir over the fire till brown, then add the hot water, stirring till smooth, add the salt, sauce, capers, olives, pepper, and rabbits.

Cover closely and bake for forty minutes.

RAGOUT OF DUCK

1 cooked duck 2 heaping tablespoonfuls (2 ozs.) butter 1 heaping tablespoonful (1 oz.) flour 1 pint (2 cups) stock 3 shallots A few sprigs of parsley 1 teaspoonful lemon juice Salt and pepper 1 teaspoonful red currant jelly ½ teaspoonful meat extract Few drops kitchen bouquet

Cut the duck into neat joints. Melt the butter in an earthenware pan, toss the pieces of duck in it, then sprinkle in the flour, and fry it a light brown color; then add the stock, stirring it in smoothly. Add the parsley, lemon juice, shallots, jelly, kitchen bouquet, and meat extract.

Put on the lid and let it simmer for thirty minutes. Season it nicely. Pin a napkin round the casserole and serve it hot.

SQUABS EN CASSEROLE

4 squabs 1 onion ¼ lb. raw lean bacon Bunch of herbs 1 tablespoonful chopped parsley 1 bay leaf 1 blade mace Small piece lemon rind 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter 1 pint (2 cups) stock 1 wineglassful Marsala wine Salt and pepper to season

Cut each bird in four pieces. Cut the bacon into small pieces and the onion into large dice. Melt the butter in a casserole, put in the bacon, onion, herbs, mace, parsley, and bay leaf, and fry them for five minutes, or till a good brown color.

Add the stock, and bring it to boiling point. Lay in the pieces of squabs and lemon rind, cover the casserole tightly, and allow its contents to simmer very gently for one hour. Next skim it well, remove the squabs, and strain the stock. Put the squabs back in the casserole. Mix the flour smoothly and thinly with a little cold water, add it to the stock, and strain both over the squabs.

Put in the wine and a good seasoning of salt and pepper. Allow the gravy to boil for five minutes to cook the flour, and serve it in the casserole. The wine may be omitted.

SQUIRRELS EN CASSEROLE

3 squirrels ½ lb. chopped salt pork 1 cupful chopped onions 1½ cupfuls sliced parboiled potatoes 1 cupful green corn 1 cupful lima beans 4 quarts (16 cups) boiling water 1 quart (4 cups) peeled, cut tomatoes 1 tablespoonful sugar 1 tablespoonful salt 4 heaping tablespoonfuls (4 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour Black and red pepper to taste

Clean, wash, and joint the squirrels. Lay them in salted water for thirty minutes. Put the ingredients into a large casserole in the following order: First a layer of the pork, then one of the onions; next, of potatoes; then follow with successive layers of corn cut from the cob, the beans, and the squirrels. Season each layer with black and red pepper. Pour in the water, put on the cover, and seal with a paste made of flour and water. Cook gently for three hours, then add the tomatoes, sugar, and salt. Cook for one hour longer; stir in the flour and butter mixed together, boil for five minutes, and serve in the casserole.

VENISON EN CASSEROLE

2½ lbs. venison 10 whole peppers 12 tiny white onions 1 clove garlic 1 tablespoonful chopped parsley 1 bay leaf 2 tablespoonfuls (2 ozs.) butter 1½ pints (3 cups) stock 2 heaping tablespoonfuls (2 ozs.) flour 12 mushrooms 2 pickled walnuts Salt and pepper A bunch of herbs 3 wineglassfuls port wine

Cut up the venison into square pieces; put them into an earthenware jar, add the clove of garlic, bay leaf, peppers, a pinch of salt, and one glassful of the wine. Let this marinade remain for six hours.

Drain the pieces of venison and dry them. Melt the butter in a casserole, put in the venison, and fry for ten minutes; then add the flour, and mix well; add the wine and the stock, stir till it boils, draw to one side of the fire, add the herbs, the onions, peeled, salt and pepper to taste, and pickled walnuts.

Simmer for forty minutes. Ten minutes before serving add the mushrooms. Remove the herbs before serving in the casserole.

MEAT RECIPES

“_Appetite comes with eating_”

BAKED LIVER

1 lb. calf’s liver 3 heaping tablespoonfuls bread crumbs 1 teaspoonful chopped parsley ¼ teaspoonful powdered herbs 1 chopped onion Salt and pepper to taste Sliced bacon ½ pint (1 cup) water

Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole.

Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon.

Pour round the water and bake slowly for one hour.

BAKED VIRGINIA HAM

1 Virginia ham ½ pint (1 cup) sherry wine A few cloves Brown sugar

Wash the ham and place it in cold water; let it soak for twelve hours, then put it into fresh cold water and let it soak for another twelve hours. When ready to cook, place it skin down in a large casserole, which must be of good size and full of cold water. It will take about one hour, over a moderate fire, to come to boiling point.

Then keep it boiling steadily—on no account must it be allowed to boil fast—and as the water boils down replenish with hot, never with cold, water, so as not to check the boiling.

When the ham is done it will, on its own accord, turn over skin up. This is sufficient proof of its being thoroughly cooked without further test. Let it cool in the liquor in which it was cooked. Take it out, gash the entire top, having the gashes about half an inch apart. Stick cloves in the gashes, sprinkle thickly with brown sugar, and pour over all the sherry wine.

Lay the ham in a fireproof dish and bake till brown.

BEEF AND SAUSAGES

1 lb. thinly cut beef 2 heaping tablespoonfuls (2 ozs.) flour Some bread stuffing ½ lb. sausages 1 tablespoonful chopped parsley Salt and pepper

Cut the meat into neat strips. Season the flour with salt and pepper; toss the meat in this, and fold each strip into neat rolls, placing a small portion of light bread crumb stuffing in each. Prick and divide the sausages. Place a layer of sausage in a casserole, then the beef, and then the sausage. Sprinkle in the remaining flour and chopped parsley. Cover with water, put on the lid, then cook slowly for two and a half hours.

To make the bread stuffing: Put into a saucepan one heaping tablespoonful of butter and fry in it one chopped onion; then add one cupful of bread crumbs, one cupful of stock, one teaspoonful of salt, half a teaspoonful of pepper and thyme, one tablespoonful of chopped parsley, and half a cupful of chopped celery. Stir it until it leaves the sides of the pan, then use.

BEEF AND TOMATOES

2 lbs. lean beef 1 bunch celery 4 onions 1 can tomatoes ¼ package macaroni ½ lb. grated cheese Salt and pepper 1 cupful small mushrooms 1 tablespoonful soy sauce

Cut the meat, celery, and onions into small pieces, then put them into a frying-pan. Set on the range and stir constantly until well browned, being careful not to scorch.

Remove from the fire, and put into a large casserole, add the tomatoes, the macaroni cooked, the cheese grated, the mushrooms, soy, salt and pepper.

Simmer for two hours and serve hot.

CALF’S LIVER À LA MADRID

1½ lbs. calf’s liver 3 heaping tablespoonfuls (3 ozs.) butter 2 chopped onions 1 heaping tablespoonful (1 oz.) flour ½ pint (1 cup) stock 3 egg yolks 1 teaspoonful lemon juice Salt and pepper Some toast points

Melt the butter in a casserole; cut the liver in thin slices and fry it in the butter for three minutes; take out the liver, add the onions to the butter, fry till a nice brown color; then sprinkle in the flour, add the stock, and bring to the boil; then add the liver, cover and simmer for thirty minutes, stir in the yolks of eggs and the lemon juice, season nicely with salt and pepper.

Place the toast points on the top and serve in the casserole.

CHILLI CON CARNI

2 lbs. round steak 1 oz. (1 heaping tablespoonful) butter 3 dry red peppers 4 red chillies 3 tablespoonfuls rice Salt ½ pint (1 cup) boiling water 2 large onions ¼ teaspoonful powdered thyme 1 tablespoonful flour 3 cloves 1 cupful cooked beans 1 clove garlic

Cut the steak into small pieces. Put the butter into a casserole and allow it to get hot, then add the steak and fry it brown, then add the water and the rice. Cover closely, and cook till very tender. Remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes.

Drain and chop the peppers and chillies and add them to the steak, with the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to taste, cloves, and cook till very hot and the gravy a nice consistency.

HAM EN CASSEROLE

1 slice ham cut thick 1 small, chopped onion 1 bay leaf 1 blade mace 4 cloves ½ teaspoonful celery seed 1 small, sweet green pepper Salt and pepper Cider

Brown the ham on both sides in a hot frying-pan, then lay it in a casserole, add the seasonings, the pepper and the onion chopped. Pour over enough sweet cider to come well up on to the ham.

Cover and bake slowly for two and a half or three hours. Serve hot with cider or tomato sauce and stuffed potatoes.

HAMBURG STEAK EN CASSEROLE

1 lb. Hamburg steak 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 chopped onion ½ pint (1 cup) stock or water 1 tablespoonful chopped parsley A few fried bread croûtons 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 croûtons.

HUNGARIAN GOULASH

1 lb. lean veal ½ lb. lean beef 3 tablespoonfuls lard 1 large onion 1½ 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 ½ 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. (½ cup) chopped suet ½ lb. (2 cups) bread crumbs ½ 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

2½ lbs. loin of lamb ¼ lb. (½ cup) rice 1 pint (2 cups) good gravy 1 blade mace ¼ lb. (½ 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.

MUTTON À LA VERONA

2 lbs. neck mutton 2 turnips carrots 2 onions 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter 12 preserved cherries 1 wineglassful sherry wine 1 tablespoonful mushroom ketchup 4 tomatoes 1 pint (2 cups) stock Salt and pepper

Wipe the meat, then cut it into neat, small joints. Melt the butter, put in the meat, and fry it on both sides a good brown color.

Remove the meat, sprinkle in the flour, and brown it carefully. Add the stock, and stir until it boils. Put the meat into the casserole, add the sliced onions and tomatoes, some neatly cut pieces of carrot and turnip, the stock, and a little salt. Put on the lid, and simmer for about two hours, until the meat is quite tender.

Meanwhile, with a round vegetable-cutter cut out balls of carrot and turnip, using the reddest part of the former. Cook these in boiling salted water until tender, then drain and keep them hot. Season the stew with salt and pepper, and stir in the wine and ketchup. Arrange the vegetable balls and cherries on the top and serve as hot as possible.

OX TAIL EN CASSEROLE

2 ox tails 3 heaping tablespoonfuls (3 ozs.) butter 1 sliced carrot 2 sliced onions 2 celery stalks 1 bunch herbs 8 whole peppers 4 cloves 1 blade mace 1 heaping tablespoonful (1 oz.) flour ½ pint (1 cup) brown sauce ½ pint (1 cup) stock 1 teaspoonful meat extract A few stuffed olives Salt and pepper

Wash and dry the tails and cut them into joints. Put the butter into an earthenware pan, add the vegetables, herbs, whole peppers, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding a little stock occasionally as the liquor reduces, and removing any fat that may rise to the surface.

When ready to serve, put the ox tails on a hot fireproof dish, and rub the vegetables through a sieve with the liquor. Reheat the sauce, add the olives, and pour it over the meat.

OX TONGUE EN CASSEROLE

1 ox tongue 2 carrots 2 onions 1 turnip A bunch parsley Little thyme and marjoram 3 cloves 6 allspices Stock or water Salt and pepper

Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape.

Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking.

Then either serve the tongue hot, with the stock thickened, carefully seasoned, and flavored with mushroom ketchup, or serve it cold garnished with parsley.

PORK EN CASSEROLE

6 pork chops 2 large onions 1 tablespoonful powdered sage 1 heaping tablespoonful (1 oz.) flour 1 teaspoonful salt 1 teaspoonful pepper 1 teaspoonful curry powder Hot apple sauce

Cut up the onions and mix them with the sage. Mix together the flour, salt, pepper, and curry powder. Dip the pork chops into this mixture. Put the onions into a casserole, lay the chops on the top, cover with hot water, and simmer in the oven for two hours.

Serve with hot apple sauce.

To make the apple sauce: Put into a saucepan one heaping cupful of chopped apples, add one tablespoonful of arrowroot, a few grains of salt, one tablespoonful of lemon juice, grated rind of one lemon, a pinch of powdered cinnamon and a quarter of a pint of cold water. Cook all together for fifteen minutes, stirring occasionally. Strain and serve in an earthenware gravy boat.

STEAK EN CASSEROLE

2 lbs. steak 2 heaping tablespoonfuls (2 ozs.) butter 1 onion 3 tablespoonfuls brown sauce 1 tablespoonful chopped pickles ½ cupful diced fried bacon 10 small mushrooms (canned) 1 diced cooked carrot 1 diced cooked potato 1 teaspoonful meat extract A few small fried potatoes Salt and pepper

Cut the steak into six neatly shaped flat pieces, and season them with salt and pepper. Fry them slightly on one side in a little of the butter, over a quick fire, and set them aside.

Peel the onion and chop it finely, fry it in a small stewpan in one tablespoonful of the butter to a golden color, moisten with the brown sauce and a little of the mushroom liquor. Boil up, and add the pickles, bacon, mushrooms, carrot, and potato. Heat up these and put them in a casserole, place the meat on the top, add the meat extract, dissolved, cover and cook in the oven for twenty minutes.

Serve hot in the casserole, with the fried potatoes placed on the top.

STEAK AND KIDNEY PUDDING

1½ lbs. lean beef 3 sheep’s kidneys ½ lb. (2 cups) flour 1 teaspoonful baking powder Salt and pepper 1 cupful chopped suet Water or buttermilk 2 tablespoonfuls flour

Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid.

Roll out the larger piece and line a greased casserole with it.

Cut the meat in thin slices; remove the fat from the kidneys and cut them into four pieces.

Mix two tablespoonfuls of flour with a little salt and pepper, then dip the meat and the kidneys into them. Place the meat and kidneys into the prepared casserole, fill up with water, roll out the small piece of paste and lay it on the top.

Cover with the casserole lid or a piece of buttered paper, and steam steadily for two and a half hours.

SWEETBREADS EN CASSEROLE

3 sweetbreads 1 bunch herbs ½ pint (1 cup) stock ¼ lb. fat bacon 1 carrot 1 onion A few parsley sprigs 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour Salt and pepper

Soak the sweetbreads in cold water for two hours, changing the water several times; drop them into boiling water for three minutes, lift out into cold water for fifteen minutes; drain, and remove the skin and fat, place them for half an hour between two plates, divide the bacon into neat lardoons, and lard them; slice the vegetables and lay them in a casserole, lay the sweetbreads on the top, pour in the stock, and simmer for half an hour.

Melt the butter in another pan, add the flour and the stock from the sweetbreads, and boil for three minutes. Lift the sweetbreads on to a hot dish and strain the sauce over them.

SWISS STEAK

1½ lbs. round steak 1 carrot 1 small turnip 1 onion 1 tomato 1 bay leaf Salt and pepper Some flour ½ pint (1 cup) boiling water 2 tablespoonfuls dripping or butter

The steak should be cut two inches thick. Pound into it, using a steak shredder, as much flour as it will hold.

Melt the butter in a casserole, and when it is hot brown the steak in it, turning it over.

Add the onion, carrot, turnip, and tomato sliced and fry them for a few minutes, then add the bay leaf and seasoning of salt and pepper. Pour in the boiling water, put on the cover, and simmer for two hours.

VEAL AND HAM PIE

1½ lbs. veal 2 hard cooked eggs ½ lb. ham 1 tablespoonful flour 1 teaspoonful grated lemon rind 1 teaspoonful powdered herbs Salt, pepper, red pepper, and mace to taste 1 tablespoonful chopped parsley Some puff pastry Stock

Cut the veal and ham into thin slices; mix on a plate the flour, salt, pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this seasoning each piece of veal, and lay in a deep casserole, alternately, layers of veal, ham, and egg cut in slices; pile this in the center of the dish, add one cupful of water, and the parsley; cover with puff pastry and bake in a hot oven for one and a quarter hours.

When baked add a little very good seasoned stock.

Serve hot or cold.

YORK HOT POT

2 lbs. mutton neck 2 lbs. potatoes 3 onions 3 mutton kidneys 12 oysters 1 pint (2 cups) stock 1 heaping tablespoonful (1 oz.) butter or dripping 1 teaspoonful curry powder Salt and pepper to taste

Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.

Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours.

For the last half hour remove the lid, so that the potatoes may brown nicely. Serve in the casserole.

COLD MEAT RECIPES

“_I always match my appetite to my bill of fare_”

CHICKEN AU GRATIN

½ lb. cold chicken ½ cupful grated cheese 2 heaping tablespoonfuls (2 ozs.) rice ½ pint (1 cup) tomato sauce A few bread crumbs Salt and pepper

Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.

Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.

Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.

CHICKEN RAMEQUINS

1½ cupfuls cooked chicken cubes ½ pint (1 cup) cooked peas 1 gill (½ cup) sliced mushrooms 2 ozs. (¼ cup) butter 2 tablespoonfuls flour Salt and pepper Dust of paprika 1 gill (½ cup) chicken stock 1 gill (½ cup) cream 1 gill (½ cup) liquor from canned mushrooms A few browned bread crumbs

Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins.