* 1 lb. Of Beefsteak—2d. * * Bread and Butter—1d. * * 2 Cloves * * 1 Onion * * Stalk of Celery—1/2d. * * 1/2 pint Gravy * * 1 oz. Butter * * 1/2 oz. Flour * * Salt—1d. * * Total Cost—41/2 d. * * Time—Two Hours * Take a thick steak and split it open, cut it into strips five inches wide by three long. Cut some very thin bread and butter the same size seasoned with pepper and salt, lay it on the steak and roll it up, thread on a skewer and dust with flour. Put the butter into a frying-pan, and when it is hot put in the rolls and fry them quickly; take out and lay in a saucepan, cut up the onion and fry in the same butter as the rolls were fried in. Shake in a teaspoonful of flour and pour in the gravy; stir until it boils, then pour over the rolls. Put in the celery and cloves, and simmer very gently for two hours; take up the rolls on a hot dish and slip off the skewers, boil up and flavour the gravy. Remove the fat and pour round the meat. Veal or mutton is also very good prepared in this way.
* 1 1/2 lbs. Of Beefsteak—4d. * * 1/2 lb. Potatoes * * 2 oz. Dripping * * Salt and Pepper—1d. * * 1 oz. Butter * * 1 tablespoonful Milk * * 1 Onion * * 1/2 teaspoonful Sage—1 1/2d. * * Total Cost—61/2 d. * * Time—One Hour * Boil and mash the potatoes with the butter, milk, and salt (if there are any cold ones they will do as well); lay the steak flat and spread the potatoes over it. Chop the onion very fine and powder the sage, and sprinkle over the potatoes; roll up and tie with a tape or string. Rub some dripping over a baking sheet, put in the steak, and plenty of dripping on the top. Put into a moderate oven and bake for an hour, basting frequently. Put on to a hot dish, take off the tapes, and pour round it some nice gravy. Send mashed potatoes to table with it.
FRICASSEE OF LIVER
* Half a Calf’s Liver—3d. * * 1 1/2 oz. Butter—1 1/2d. * * 1 Carrot * * Lemon Juice—1/2d. * * 1 Onion * * 1 oz. Flour * * 1 pint of Gravy * * Parsley * * Pepper and Salt—1d. * * Total Cost—6d. * * Time—One Hour * Wash and slice up the liver, and dip in the flour; fry very lightly and quickly in the butter and lay in a saucepan. Slice up the carrot and fry in the same butter. Stir in the gravy, boil up, and pour over the liver; simmer very gently for one hour, then dish carefully. Season the gravy with salt, pepper, and lemon juice; boil up and pour over it. Serve hot.
* 1 pair Sweetbreads—4d. * * 1 pint Gravy * * Salt and Pepper * * 1/2 Onion—1/2d. * * 1 oz. Butter * * 1/2 oz. Flour * * 1 Carrot—1d. * * Total Cost—51/2 d. * * Time—One Hour. *