Melt the dripping, cut the steak into 3 pieces, and fry them. Then take out the meat, cut the onion and carrot into thin slices, the turnip into thick blocks, and fry these in the dripping. When they are browned, lay the meat on top of them, add the seasoning and ½ pint of warm water. Close the lid and simmer 2 hours. Thicken with the flour ¼ hour before serving; add the chopped parsley at the last minute.
Smoked or Salt Tongue.
Smoked tongues must be soaked over-night in cold water. Salt tongues do not require this. Tongues must be placed in boiling water and simmered till tender, then skinned and replaced in the liquor to get hot again.
Toad-in-the-Hole. Time—¾ hour.
½ lb. scraps of cooked or uncooked meat, 3 gills water, ½ lb. flour, salt, 2 eggs.
Grease a pie-dish or baking-tin; lay the pieces of meat in it; make a batter by stirring the water gradually into the flour and salt, beat in the eggs one at a time, then beat all together, pressing out any lumps against the sides of the basin, let it stand two hours if possible, then pour it over the meat and bake in a quick oven about ½ hour.
Stewed Knuckle of Veal. Time—2¼ hours.
4 lbs. knuckle of veal, ¼ lb. rice, 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper, 1 tablespoonful chopped parsley, 3 pints water, 1 oz. flour, juice of 1 lemon.
Simmer the veal for 2 hours in the salt and water. After it has simmered 1 hour add the onion, peeled and cut up, and the rice well washed. Simmer again for 1 hour, add the flour mixed to a cream with the lemon-juice, then add the chopped parsley, cook for 10 minutes, and serve the meat in the middle of the rice and gravy.