Melt the butter in a casserole, and when it is hot brown the steak in it, turning it over.
Add the onion, carrot, turnip, and tomato sliced and fry them for a few minutes, then add the bay leaf and seasoning of salt and pepper. Pour in the boiling water, put on the cover, and simmer for two hours.
VEAL AND HAM PIE
- 1½ lbs. veal
- 2 hard cooked eggs
- ½ lb. ham
- 1 tablespoonful flour
- 1 teaspoonful grated lemon rind
- 1 teaspoonful powdered herbs
- Salt, pepper, red pepper, and mace to taste
- 1 tablespoonful chopped parsley
- Some puff pastry
- Stock
Cut the veal and ham into thin slices; mix on a plate the flour, salt, pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this seasoning each piece of veal, and lay in a deep casserole, alternately, layers of veal, ham, and egg cut in slices; pile this in the center of the dish, add one cupful of water, and the parsley; cover with puff pastry and bake in a hot oven for one and a quarter hours.
When baked add a little very good seasoned stock.
Serve hot or cold.
YORK HOT POT
- 2 lbs. mutton neck
- 2 lbs. potatoes
- 3 onions
- 3 mutton kidneys
- 12 oysters
- 1 pint (2 cups) stock
- 1 heaping tablespoonful (1 oz.) butter or dripping
- 1 teaspoonful curry powder
- Salt and pepper to taste
Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.