Philip E. Muskett

“ Mince the onion and bacon very fine indeed, put them into a saucepan and fry a good brown, then add half the gravy, and stir until a sort of half glaze. Rub the tomatoes through a sieve and stir them in with the rest of the gravy, bring to the boil. Cut the meat into strips and put it in with a little salt and pepper, and simmer very gently for about three hours. While it is cooking put the milk on to boil, mix the semolina with a little cold milk, and stir it in; cook it until the spoon will come out quite clean, then turn it on to a dish till cold. ”

“ Mix a teaspoonful of flour in a plate with some pepper and salt, slice up the meat into pieces about three inches long by two broad, dip each piece lightly in the flour; skin and slice up the kidneys, and cut the fat into small pieces. Roll a piece of kidney and a piece of fat alternatively in the slices of meat, pile high in a dish, and pour in a gill of water or stock. Make a short crust by directions given for short pastry, wet the edge of the dish and line it with a strip of the paste, wet this strip again with water and cover the dish with paste ”

“ One of the great faults of English cooks is that they cook too quickly, and it is particularly necessary in stewing to cook slowly, because we want to extract and blend all the different flavours of the various substances, which are necessary for a good and savoury stew. ”

“ Parsley—1d.
Total Cost—4d.
Time—10 Minutes.
Take any remains of cold mince or hash, add more flavouring if necessary, and make it hot in the saucepan. Wipe the tomatoes and scrape out the centre, fill it up with the mince, and stand in the oven for ten minutes. Have ready some rounds of toast about the same size as the tomatoes. When the tomatoes are cooked enough, stand them on the toast, and serve.
BREAKFAST MEAT 1 lb. Cold Meat—3d.
2 oz. Macaroni—1 1/2d.
Pepper and Salt
3 Tomatoes
1/2 gill Stock
Bread Crumbs—1d. ”