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Classic
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page 50
ENTREES
KIDNEY AND MUSHROOM STEW
Cut the kidneys into slices, wash and dry them carefully; pepper and salt them,
roll them in flour, and fry in butter till of a delicate brown color. Pour some
plain beef stock, or beef gravy, in the pan; add a chopped onion, and stew for
half an hour; then put in a cupful of mushrooms, and cook for fifteen minutes.
Mushroom catsup will serve as a substitute. Use one-half the quantity of catsup.
STEWED LAMB CHOPS WITH GREEN PEAS
Season the chops with pepper and salt; roll in flour and fry to a pale brown.
When done, if the chops are very fat, pour some of it into the stock-pot and
cover the chops with boiling water. Parboil a pint of green peas; add them to
the chops, together with a large spoonful of sweet butter. Dredge in a spoonful
of flour, and let all stew gently for half an hour.
IRISH STEW
Take from one to three pounds of loin of mutton, or ribs of beef; cut it into
chops; add by weight as many white potatoes, sliced, as there is beef. Throw in
from two to six chopped onions, according to size, some pepper and salt, and a
large spoonful of butter to each pound of meat. Let all stew gently for two
hours and serve with boiled rice or macaroni.
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Classic
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