How to Cook in Casserole Dishes

by Marion Harris Neil

• 2 lbs. mutton (neck)
• ½ lb. (1 cup) barley
• ½ pint (1 cup) peas
• 1 carrot
• 1 turnip
• 1 teaspoonful sugar
• 3 onions or leeks
• 1 teaspoonful dripping
• 1 small cabbage
• 1 tablespoonful chopped parsley
• 4 quarts (16 cups) water or stock
• Salt and pepper to taste

Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours.

Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes.

Add the parsley and the broth is ready to serve.

The mutton may be served separately with potatoes.

SHRIMP CHOWDER

• 3 cupfuls picked shrimps
• 2 ozs. (2 heaping tablespoonfuls) butter
• 2 ozs. (2 heaping tablespoonfuls) flour
• 1 blade mace
• ¼ cupful salt pork fat cut in cubes
• 1 chopped onion
• Salt and red pepper to season
• 2 pints (4 cups) milk
• ½ pint (1 cup) hot cream

Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot.

SOUP TO SERVE IN PETITES MARMITES

• 4 lbs. beef from the round
• 1 fowl weighing 3 lbs.
• 8 inches beef marrow bone
• 6 pints (12 cups) cold water
• 1 large onion
• 2 cloves
• 1 large carrot
• 1 turnip
• 4 stalks celery
• Some toasted bread
• Salt
• 1 bay leaf
• 1 blade mace
• 12 whole peppers