HAM TIMBALES

Improved with Lea & Perrins' Sauce

Cut cold, boiled ham into fine pieces to make one cupful and run through finest cutter of meat chopper. Run again through meat chopper and then force through purée strainer. Add this to the Basic Timbale Sauce and fill into timbale mold which has been oiled and lined with olive rings. Poach in hot water for ten minutes or bake in the oven for that time. Serve with Bearnaise sauce and garnish with parsley.

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.