Group of Casseroles
STEAK EN CASSEROLE
- 2 lbs. steak
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 onion
- 3 tablespoonfuls brown sauce
- 1 tablespoonful chopped pickles
- ½ cupful diced fried bacon
- 10 small mushrooms (canned)
- 1 diced cooked carrot
- 1 diced cooked potato
- 1 teaspoonful meat extract
- A few small fried potatoes
- Salt and pepper
Cut the steak into six neatly shaped flat pieces, and season them with salt and pepper. Fry them slightly on one side in a little of the butter, over a quick fire, and set them aside.
Peel the onion and chop it finely, fry it in a small stewpan in one tablespoonful of the butter to a golden color, moisten with the brown sauce and a little of the mushroom liquor. Boil up, and add the pickles, bacon, mushrooms, carrot, and potato. Heat up these and put them in a casserole, place the meat on the top, add the meat extract, dissolved, cover and cook in the oven for twenty minutes.
Serve hot in the casserole, with the fried potatoes placed on the top.
STEAK AND KIDNEY PUDDING
- 1½ lbs. lean beef
- 3 sheep’s kidneys
- ½ lb. (2 cups) flour
- 1 teaspoonful baking powder
- Salt and pepper
- 1 cupful chopped suet
- Water or buttermilk
- 2 tablespoonfuls flour
Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid.
Roll out the larger piece and line a greased casserole with it.