turnips, 3 carrots, 2 or 3 oz. of butter, 1/2 pint of water, 1
teaspoonful of salt, 1/2 do. of pepper, 1 tablespoonful of ketchup, 1
tablespoonful of flour.
_Mode_.--Have the steaks cut tolerably thick and rather lean; divide
them into convenient-sized pieces, and fry them in the butter a nice
brown on both sides. Cleanse and pare the vegetables, cut the onions and
carrots into thin slices, and the turnips into dice, and fry these in
the same fat that the steaks were done in. Put all into a saucepan, add
1/2 pint of water, or rather more should it be necessary, and simmer
very gently for 2-1/2 or 3 hours; when nearly done, skim well, add salt,
pepper, and ketchup in the above proportions, and thicken with a
tablespoonful of flour mixed with 2 of cold water. Let it boil up for a
minute or two after the thickening is added, and serve. When a
vegetable-scoop is at hand, use it to cut the vegetables in fanciful
shapes, and tomato, Harvey's sauce, or walnut-liquor may be used to
flavour the gravy. It is less rich if stewed the previous day, so that
the fat may be taken off when cold; when wanted for table, it will
merely require warming through.
_Time_.--3 hours. Average cost, 1s. per lb.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ at any time.
STEWED BEEF AND CELERY SAUCE (Cold Meat Cookery).