STEWS AND CASSEROLE DISHES

Improved with Lea & Perrins' Sauce

In stews and casserole dishes our object is to make tender by slow, long cooking the meat selected, besides cooking with it herbs, spices and vegetables to supplement and flavor it.

Of all the spices and herbs which it is possible to add to these casserole dishes and stews, there is no seasoning that will produce just that zestful, appetizing flavor which Lea & Perrins' Sauce—itself a secret blend of the finest spices—gives.

Use it freely in seasoning all kinds of long-cooked meat dishes—goulashes, pot roasts, ragouts, stews, casseroles and meat pies. Use it also in making meat loaf and rolled meated dishes, in croquettes and timbales. In fact, wherever you use meat in cooking, remember to—

Improve it with Lea & Perrins' Sauce.

BEEF STEW

Improved with Lea & Perrins' Sauce

Select a piece of shin meat, the flank end of a roast or a cut of the chuck ribs, as these contain fat meat, lean meat and a little bone, all of which are necessary to a good stew.

Cut the meat from the bones, wipe the bones carefully to remove any small cracked pieces and place in stewing kettle. Add the 6 cupfuls of boiling water.

Melt a piece of fat, from the meat, in a shallow pan and cook the cut onion in it until brown. Slice and brown the carrot and turnip, and add to the kettle.

Braise the meat in these same fat drippings, turning frequently and cooking on all sides until white, which closes the meat tubes and keeps the juices within the meat during the long, slow cooking that follows. Add the meat and the drippings in which it was cooked to the stewing kettle. Remove seeds and pulp from pepper and add to the stew.

Simmer slowly for three hours or until the meat is tender. Skim the fat from the kettle and remove the bones. Add the potatoes, which have been washed, peeled and cut in quarters. Cook until these are done and the meat will be ready to serve. Add the Lea & Perrins' Sauce. Arrange the carrot, turnip, onion, pepper and potato around the meat on a platter. Thicken the stock left in the kettle with shortening and flour. Add an extra teaspoonful of Lea & Perrins' Sauce, and serve.

RAGOUT OF MUTTON OR LAMB

Improved with Lea & Perrins' Sauce

Cube the meat into pieces two inches square and sear in drippings from the fat of the meat. Put meat in kettle and cover with water. Brown the onion in the drippings and add with salt and drippings to meat. Simmer for two hours or more, skim off fat, add the tomato juice, the potatoes peeled and cut in quarters and the carrot cubed or cut in balls with a potato cutter. Remove meat from stew, place on platter surrounded with the vegetables, add the Lea & Perrins' Sauce to the meat stock, and pour over the meat and vegetables. Serve at once.

LAMB KIDNEY STEW

Improved with Lea & Perrins' Sauce

Remove all skin and fat from the kidneys and set them in water to cover, to which a handful of salt has been added. Let stand three or four hours, or, if possible, over-night. Remove water, put in pan with fresh water to cover and slowly bring to boiling point but do not boil. Drain and cut into tiny pieces. Brown the drippings and sauté the cut kidneys in them. Add the flour and stir until smooth, then the water or meat stock slowly, stirring constantly to make a smooth gravy. Add the Lea & Perrins' Sauce. Pour over toast on a hot platter and serve.

CASSEROLE OF VEAL WITH CARROTS AND PEAS

Improved with Lea & Perrins' Sauce

Cut the veal into small pieces and sear it in a shallow pan in drippings from one piece of the salt pork. Place the veal in a glass casserole greased with the salt pork. Brown the onion in the salt pork and add to the casserole. Cut the second piece of salt pork into small squares and add to casserole. Cover meat with water and cook in oven for an hour. Cut the potatoes and carrot into dice-shaped pieces. Add these with the peas to the casserole about half an hour before it is ready to take from the oven. Blanched rice added at the same time is often a welcome addition. When both meat and vegetables are tender, add the Lea & Perrins' Sauce and serve at once in the dish in which it was baked.

ROASTED MEAT LOAF

Improved with Lea & Perrins' Sauce

Mix the finely ground meat with the bread crumbs and celery. Add the chopped green pepper, a little salt and pepper, the egg well beaten and the Lea & Perrins' Sauce. Add enough water to make mixture moist and pack into greased brick-shaped pan. Place in ice-box to chill and remove when cold to a greased roasting pan, turning the loaf out of the mold. Place the bacon cut into thick strips on top of the loaf and also slices of the onion. Pour a cupful of thin tomato sauce over the whole and roast the meat in a hot oven for from fifty minutes to an hour. Serve hot with Tomato Sauce, sliced onion and crisp bacon.

POLENTA

Improved with Lea & Perrins' Sauce

Cover the cornmeal with the cold water and let stand five minutes. Add to the boiling water and cook directly over the fire for half an hour. Add the salt, the Lea & Perrins' Sauce, the grated cheese and the butter. Cook five minutes more and pour into a buttered baking dish and serve with Creole Sauce given on page 9.

FRIED POLENTA

Improved with Lea & Perrins' Sauce

Allow the polenta to cool, cut into 1-inch squares, roll in egg and bread crumbs and fry in deep fat. Serve with Tomato, Creole or Spanish Sauce given on pages 9 and 10.