Beef Steak Stewed

Method

1. 2 lbs.
2. of beef steak (less tender steak will answer for stewing).
3. 1 carrof.
4. 1 turnip.
5. 1 onion.
6. Half a head of celery, or a teaspoonful of celery-seed tied in muslin.
7. 1 sprig of pai sley, thyme, marjoram, and 1 bay leaf.
8. 2 pints of hot water.
9. 2 ozs.
10. of dripping.
11. 2 ozs.
12. of flour.
13. Pepper and salt to taste.
14. Method.
15. — Fry the steak in the dripping, either whole, or cut in pieces, then put it into a stewpan with the vegetables, hot water, and pepper and salt.
16. Simmer gently until tender (see Rules for Stewing).
17. It will take from two to four hours to cook, according to the kind of steak used.
18. “When tender, place it on a hot dish, thicken the gravy with the flour, and strain over the steak.
19. .
20. If liked, the steak may ho garnished with vegetables prepared as for Julienne soup ;
21. or, when economy has to be studied, the vegetables stewed with the steak may be served with it, the herbs being removed.
22. Oysters are very good served with stewed steak, and may he prepared thus : — Beard the oj'sters, and stew the beards with the steak to extract the flavour.
23. These must afterwards he strained out of the gravy.
24. "When the gravy is ready to serve, scald the oysters in it, and serve them on the top of the steak.
25. In economical stews, tinned oysters may he used, and need not he bearded.
26. The gravy for the steak will he improved if half a wineglassful of porter, or ale, is cooked with it.

Plating