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Classic
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page 21
KIDNEY STEW
Take a medium sized beef kidney, put on the fire in cold water with an onion,let
it simmer, not boil, until tender. Cut in thin slices as large as a ten-cent
piece. Put a piece of butter in frying-pan, shake some flour, let it brown, then
add some of the liquor it was cooked in. Serve on toast. Veal kidney does not
require so long cooking; prepare same way.
TO STEW LAMB AND PEAS
Put the lamb into a stewpan with about a quart of water, when half done add the
peas with pepper and salt to taste. Let them stew slowly and have ready some
mint and parsley chopped fine, put it in and let all simmer slowly until ready
to serve.
MRS. KELLY'S DELICIOUS MUTTON STEW
Cut in large slices some cold mutton. Take the gravy left from the day before
and warm it. Take a separate saucepan, put in it a spoonful of butter, a little
onion, cut fine, sprinkle a little corn farina, stirring all the time, until
warm, then add the gravy. Put all in a double saucepan. Then put in the cold
mutton and leave until it gets nice and hot.--WHITCHURCH.
DELICIOUS STEW
Cut some cold meat into small pieces. Brown golden, add small piece of butter,
with a suspicion of onion, add a sprinkling of flour, and a little chopped
parsley, half a cupful of stock or mutton broth. Let it simmer slowly for half
an hour, adding your meat. Set it way back on your stove to get the heat. Keep
it tightly covered until called for.--KATIE SEABROOK, Pres. McKinley's Colored
Cook.
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