Orange Cake.
Please see “Breakfast, Luncheon, and Tea,” page 318.
Fourth Week. Monday.
Giblet Soup.
Again skim the contents of your stock-pot. Pour into the soup-kettle with the water in which the giblets were boiled. Add seasoning at discretion, and simmer, after the boil is reached, fifteen minutes. Chop the gizzards very fine, and put into the soup. Pound the livers to a paste, with a heaping tablespoonful of butter, and half as much flour; thin with a little of the boiling soup; stir into the soup; boil one minute, and serve.
Brown Beef Stew.
3 lbs. lean beef; 1 onion; a tablespoonful of powdered marjoram; thyme and parsley, mixed; 1 tablespoonful of browned flour; 1 teaspoonful of Worcestershire sauce; 1 tablespoonful of tomato catsup; 1 glass of wine; juice of half a lemon, and a pinch of the peel; 1 cup of chopped mushrooms; dice of fried bread.
Cut the beef into strips two inches long; add the minced onion; just cover with water, and cook, at the back of the range, two hours. Add the rest of the ingredients, with the exception of the flour, catsup, sauce, lemon-juice, and wine, and let it simmer one hour longer. Then add the condiments just named, and the flour. Boil up; line a deep dish with small squares of fried bread, and pour the stew upon them.