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1
1036
Enquire within upon everything
·
Robert Kemp Philp
436
Let
it
stew
gently
till
perfectly
tender,
about
three
hours;
then
take
out
the
cheek,
divide
into
pieces
fit
to
help
at
table;
skim
and
strain
the
gravy;
melt
an
ounce
and
a
half
of
butter
in
a
stewpan;
stir
into
it
as
much
flour
as
it
will
take
up;
mix
with
it
by
degrees
a
pint
and
a
half
of
the
gravy;
add
a
tablespoonful
of
mushroom
or
walnut
ketchup,
or
port
wine,
and
boil
a
short
time.
Serve
up
in
a
soup
or
ragoût
dish,
or
make
it
into
barley
broth.
This
is
a
very
economical,
nourishing,
and
savoury
meal.
1161.
Hashed
Mutton
or
Beef.
Slice
the
meat
small,
trim
off
the
brown
edges,
and
stew
down
the
trimmings
with
the
bones,
well
broken,
an
onion,
a
bunch
of
thyme
and
parsley,
a
carrot
cut
into
slices,
a
few
peppercorns,
cloves,
salt,
and
a
pint
and
a
half
of
water
or
stock.
When
this
is
reduced
to
little
more
than
three
quarters
of
a
pint,
strain
it,
clear
it
from
the
fat,
thicken
it
with
a
large
dessertspoonful
of
flour
or
arrowroot,
add
salt
and
pepper,
boil
the
whole
for
a
few
minutes,
then
lay
in
the
meat
and
heat
it
well.
Boiled
potatoes
are
sometimes
sliced
hot
into
the
hash.
1162.
Irish
Stew.
Take
two
pounds
of
potatoes;
peel
and
slice
them;
cut
rather
more
than
two
pounds
of
mutton
chops,
either
from
the
loin
or
neck;
part
of
the
fat
should
he
taken
off;
beef,
two
pounds,
six
large
onions
sliced,
a
slice
of
ham,
or
lean
bacon,
a
spoonful
of
pepper,
and
two
of
salt.
This
stew
may
be
done
in
a
stewpan
over
the
fire,
or
in
a
baker's
oven,
or
in
a
close-covered
earthen
pot.
First
put
a
layer
of
potatoes,
then
a
layer
of
meat
and
onions,
sprinkle
the
seasoning,
then
a
layer
of
potatoes,
and
again
the
meat
and
onions
and
seasoning;
the
top
layer
should
be
potatoes,
and
the
vessel
should
be
quite
full.
Then
put
in
half
a
pint
of
good
gravy,
and
a
spoonful
of
mushroom
ketchup.
Let
the
whole
stew
for
an
hour
and
a
half;
be
very
careful
it
does
not
burn.
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