[No. 51.]—Spanish Onion Stew.
- 3 Spanish onions.
- 1 carrot.
- 1 turnip.
- 1½ pints water.
- 1 ounce butter.
- 1 teaspoon salt.
- ½ dozen peppercorns tied in muslin.
- A few sticks of celery.
Slice the carrot and turnip and fry a few minutes in the butter, place them in a saucepan together with the onions cut in quarters, the water, salt, celery and peppercorns. Boil gently until quite tender, remove the peppercorns, reduce the gravy, and serve with sippets of toast.
[No. 52.]—Tennis Stew.
- ½ pound mashed potato.
- ½ pound cold greens of any kind.
- 6 medium-sized carrots.
- ½ pint rich brown sauce.
- 1 egg.
- A few bread crumbs.
- Pepper and salt.
Mix well together the potatoes, greens (which must be finely chopped), egg, and seasoning to taste, adding as many bread crumbs as are needful to render the mixture firm enough to roll into balls. Fry the balls in a little butter, or they may be rolled in egg and bread crumbs and dropped into boiling oil. (The latter way is specially recommended when only half the above quantity of vegetables is being used, and consequently only half an egg is needed; the other half should then be reserved for this purpose.) Arrange a circle of balls on a hot dish, have ready the carrots boiled, slice them rather thickly and shape them into the form of tennis bats; place them in the centre, and pour the sauce over them. If curried sauce be used, rice may either be served separately, or a border of it placed round the balls.
[No. 53.]—Tomato Ragoût.
- 9 tomatoes.
- 1 large onion.
- 1 large turnip.
- 1 large carrot.
- 1 small stick of celery.
- 1½ pints water.
- 1 teaspoon salt.
- ½ teaspoon pepper.
- 2 ounces butter.
- 1 ounce brown flour.
Slice the onion, turnip and carrot, and cut the two latter into very neat or ornamental pieces, cut the celery very small, place altogether in a stewpan with the water and salt, and simmer gently for two and a half hours. Stew the tomatoes according to [No. 155] in a separate stewpan, using one ounce of butter. When the vegetables are quite tender, the tomato juice, which has been previously strained, should be added to them, and the whole thickened with the flour and remaining ounce of butter thoroughly mixed to a paste. The stew must be allowed to boil gently for a few minutes after it has been thickened, to cook the flour.
Note.—A small teaspoonful of Worcester sauce may be used instead of the pepper.