444 DP^- CUASKS liECirES. 



in this way, remembering that if made of cooked meats, only about half the 

 time will be required, enough only to cook the potatoes. 



Irish Stew from Left-Over Steak and Potatoes.— Cut the left- 

 over steak and potatoes into squares of half an inch. Stew the steak in a cov- 

 ered stew-pan until very tender; cut an onion, and add the potatoes with a little 

 of the left-over gra^'y from the steak; season with pepper, and a little salt if 

 needed, thyme and summer savory. 



Remarks. — Be certain to have just enough juices of the stew left, as a gravy, 

 *. e., do not cook it too dry, and it will be fit for a king. At least, the 

 author first found a dish of it good enough for him, seasoned as above, at 

 Florence, Kan. Try it if you like a good thing, and can get the thyme and 

 savory. The only fault I ever found, or heard about it, was " I want a 

 little more of that stew. " 



Potato Stew. — For a potato stew, lay 3 slices of salt pork— fat and 

 lean — in the bottom of your stew kettle. Let it fry. If there is too much 

 fat pour off a part. Slice an onion and fry with the pork. When it browns 

 put in the potatoes sliced, not too thin, and hot water, not quite enough to 

 cover. When nearly done, set on top of the stove to simmer. Add pepper, 

 butter, and a cupful of sweet cream. Milk thickened with flour can be used 

 in place of cream. 



Parsnip Stew.— Salt pork, ^ lb., cut in slices; beef or veal, 1 lb., in 

 small pieces; stew in a saucepan with suitable amount of water. Scrape the 

 parsnips, wash and cut into slices; also 3^ dozen medium-sized potatoes, in 

 halves. Put all into the pan or pot together, cover closely for half an hour, 

 or till all are tender; then add a small bit of butter, and pepper pretty freely, 

 dredge in a little flour, and a few minutes more is needed to cook the flour 

 into a gravy, and serve hot. (See also Parsnips Stewed in Milk, among the 

 Vegetable Dishes.) 



Escaloped. Parsnips. — Mash 1 pt. of boiled parsnips. Add 2 table- 

 spoonfuls of butter, 1 tea-spoonful of salt, a little pepper, 3 table-spoonfuls of 

 cream or milk. Mix the ingredients. Stir on the fire until the mixture 

 bubbles. Turn into a buttered dish, cover with crumbs, dot with butter, and 

 brown in the oven. 



Remarks. — This gives us a new way of cooking parsnips, as well as a 

 very nice dish. 



Venetian Stew.— Take 1 table spoonful each of chopped onion, parsley, 

 flour, and Parmesian cheese (cheese made in Parma, Italy, but the author 

 thinks any good old American cheese will do just as well, at least good enough 

 for Americans); a little salt, pepper, and ground mace; spread between some 

 thin slices of veal; leave for some hours; then stew in rich broth with a goodly 

 amount of butter. 



Remarks. — If the veal had been boiled the day before in a small amount of 

 water, it will be nice for the broth. We should not be complete in the line of 

 stews, if we did not introduce an oyster stew, and as we have Delmonico's, to- 



