- 2 lbs. round steak
- 1 oz. (1 heaping tablespoonful) butter
- 3 dry red peppers
- 4 red chillies
- 3 tablespoonfuls rice
- Salt
- ½ pint (1 cup) boiling water
- 2 large onions
- ¼ teaspoonful powdered thyme
- 1 tablespoonful flour
- 3 cloves
- 1 cupful cooked beans
- 1 clove garlic
Cut the steak into small pieces. Put the butter into a casserole and allow it to get hot, then add the steak and fry it brown, then add the water and the rice. Cover closely, and cook till very tender. Remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes.
Drain and chop the peppers and chillies and add them to the steak, with the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to taste, cloves, and cook till very hot and the gravy a nice consistency.
HAM EN CASSEROLE
- 1 slice ham cut thick
- 1 small, chopped onion
- 1 bay leaf
- 1 blade mace
- 4 cloves
- ½ teaspoonful celery seed
- 1 small, sweet green pepper
- Salt and pepper
- Cider
Brown the ham on both sides in a hot frying-pan, then lay it in a casserole, add the seasonings, the pepper and the onion chopped. Pour over enough sweet cider to come well up on to the ham.
Cover and bake slowly for two and a half or three hours. Serve hot with cider or tomato sauce and stuffed potatoes.
HAMBURG STEAK EN CASSEROLE
- 1 lb. Hamburg steak
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 1 chopped onion
- ½ pint (1 cup) stock or water
- 1 tablespoonful chopped parsley
- A few fried bread croûtons
- Salt and pepper
Heat the butter in an earthenware dish, add the onion, fry it until brown, then add the flour, stir well together, add gradually the water or stock, and simmer for ten minutes.