3/4 lb. stewing steak, 1/4 lb. bacon (in 1 slice); 1 chopped onion (med. size), 1&1/2 tbsps. flour, 2 tbsps. cooking sherry or (1 tbsp. lemon juice and 1 tsp. sugar), 3/4 cup water, salt and pepper, 1/2 cup sweetcorn kernels, 1/2 cup chopped celery.
Method: Cut veal and bacon into squares. Fry bacon first for a few mins. in a frying pan. Add chopped onion, continue frying for 3 mins. Toss veal cubes in flour, add them all with the flour to frying bacon and onion, fry another 3 mins. Remove from heat, add all other ingredients except celery. Stir well, return to heat, cook few mins. until gravy has thickened. Tip into casserole dish, cover with lid. Cook in slow oven for 2&1/2 hours at 300 deg. F. After the first hour add celery. Note: This dish may be cooked in a covered pan on the top of the stove instead of in the oven, simmer gently for 1&3/4 hours.
Source: contributed by Mrs. S. T. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.13.
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