Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn.

  • Senn, Charles Herman, 1862-1934.
Date:
1912
Catalogue details

Licence: In copyright

Credit: Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Cut the meat into thin slices, peel, siiee.fand ehop the onion and fry in the butter in a casserole. Next add the flour, fry a little and moisten with stock or gravy, add the tomato, peeled and cut up small, season to taste, and simmer fifteen minutes. Strain, return it to the casserole, and add the sliced meat; simmer gently for fifteen minutes. Dish up and send to table hot. /IIMnceb Beef wltb jpoacbeb Bogs. Procure J lb. of underdone beef, £ pint of gravy, 1 oz. of butter, \ oz. of flour, 1 teaspoonful of vinegar, 4 eggs. Cut up the meat into small dice, and sprinkle over the flour. Heat up the butter in a casserole, and fry the meat in it for about five minutes, also the onion minced ; add the gravy, and cook gently for ten minutes. Add the vinegar.v Poach carefully the eggs and place on the top of the mince. Season to taste. Then serve. /ICmtton Cutlets en Casserole, Procure the best end of a neck of mutton, 2 oz. butter, 10 small button onions, a pint of brown sauce, 6 to 8 thin slices of raw ham or bacon, 12 large Brussels sprouts, salt and pepper. Cut the meat into neat cutlets, and trim of! the fat. Melt the butter in the casserole and fry the cutlets and the peeled onions a light brown. Cut the slices of ham or bacon about two inches square. Wash and trim the sprouts and roll each up in a square of ham or bacon. Pour off the butter in the casserole, put the meat, ham, and sprouts and onions in the casserole. Add the brown sauce. Cover the cas- serole and cook the contents slowly in the oven for about an hour. Skim of! all fat before serving and send to table in the casserole.