flour, 1 onion sliced, 1 carrot, ½ a turnip, 1 pint of water, 2 tablespoonfuls of vinegar, salt, pepper.
Method.—Cut the meat into pieces convenient for serving, pour over them the vinegar, let them remain for at least 1 hour, turning two or three times, then drain and dry well. Cut some of the carrots into julienne strips, and put aside until wanted. Heat the butter or fat in a stewpan, fry the meat quickly until lightly-browned, then take it out, and put in the onion and the remainder of the carrot and turnip. Fry brown, then sprinkle in the flour, stir and cook until nicely-browned, and add the water. Boil up, stirring meanwhile, simmer gently for 15 minutes, then cool slightly and put in the meat. Season to taste, and cook as slowly as possible for 2½ hours (see "Notes on Stewing"). Arrange the meat neatly on a hot dish, strain the sauce over, and garnish with the shredded vegetables, which must be previously cooked until tender in a little stock or water.
Time.—To stew, 2½ hours. Average Cost, 1s. 4d. Sufficient for 3 or 4 persons. Seasonable at any time.
858.—BUBBLE AND SQUEAK.
Ingredients.—Thin slices of cold roast or boiled beef, cold mashed potatoes, cold greens of any kind, 1 onion shredded, butter or dripping, salt and pepper, vinegar if liked.
Method.—Melt a little butter or fat in a frying-pan, put in the meat, fry quickly until lightly-browned on both sides, then remove and keep hot. Put in the onion, fry until brown, add the potatoes and greens, and season to taste. Stir until thoroughly hot, then add a little vinegar, if liked, and turn on to a hot dish. Place the slices of meat on the top, and serve.
Time.—About 20 minutes.
859.—BEEF BRAISED. (Fr.—Bœuf Braisé.)
Ingredients.—4 to 6 lb. of fresh brisket of beef, 2 carrots, 1 turnip, 2 or 3 strips of celery, 1 or 2 leeks, ½ a lb. of button onions, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, salt, stock, a few slices of bacon. For the sauce: 1½ ozs. of butter, 1½ ozs. of flour, stock.
Method.—Turn about a ¼ of a pint each of carrot and turnip with a large-sized, pea-shaped cutter, and put them and the button onions aside. Slice the remainder of the carrot and turnip, the leeks and the celery, and place them in a stewpan just large enough to contain the meat. Lay the meat on the top of the vegetables, cover with slices of bacon, add the bouquet-garni, peppercorns, a little salt, and stock or water to nearly cover the vegetables. Put on a close-fitting lid, and cook as gently as possible for 4 or 5 hours. Meanwhile heat the butter in a smaller stewpan, add the flour, stir and cook slowly until