Evening Republican, Volume 14, Number 216, Rensselaer, Jasper County, 10 September 1910 — CASSEROLE COOKING RECIPES [ARTICLE]

CASSEROLE COOKING RECIPES

Fish Cooked in This Btyle DeliciousBeats All Kinds of Old Time Hashes and Stows. Beef en casserole.—Take 2 pounds of skirt of beef and cut Into neat pieces. Melt a small piece of butter in the casserole and fry in it two fine-ly-sliced onions and one carrot and turnip out into dice. Move the vegetables to one side and lay the pieces Of meat in the butter and fry for a few minutes on both sides. Sprinkle with salt and, if liked, add a little chopped parsley. Put the cover on closely and place the casserole either on the stove or in the oven for about three hours. Skim well before serving.

Fish cooked en casserole is delicious. Take as many fillets of plaice, haddock or whitifag (In fact almost any kind of fish that is liked) as are required. Season with pepper and salt and spread each with some forcemeat. Roll each piece and place in the casserole, which must be well-buttered. Add half a pint of fish stock (made from the bones and trimmings), sprinkle with chopped parsley, cover closely and cook for about twenty minutes. Another method is to fry three tiny onions in the butter before putting the fish into the oasserole. Then sprinkle with flour, pour in the stock and let It come to the boil. Draw the casserole from the fire and let the fish cook in the sauce for half an hour. These are the recipes for homely casserole cooking. The addition of a few button mushrooms, some highly seasoned forcemeat balls, oysters, peas, etc., will transform a plain dish into one which may grace the table of a king; and when once the art of casserole cooking has been mastered, varieties of flavoring, etc., will suggest themselves to even the most ordinarily ictelllgenced “general,” and the Insipid stews and hashes with which we were wont to be regaled become, happily, things of the past.