How to Cook in Casserole Dishes

by Marion Harris Neil

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.