Mutton Steaks Stewed
Take some tender mutton steaks, cut from the leg. Beat them a little with a rolling pin, and season them with pepper and salt. Put them into a stew-pan with sliced potatos, sliced turnips, sliced onions, sliced or grated carrots, and sweet marjoram leaves stripped from the stalks. Pour in just sufficient water to cover the stew, and let it cook slowly till it is tender and well done. Serve it up hot in a deep dish, with a cover. A table-spoonful of tarragon mustard will improve the stew.
When tomatos are in season, you can stew mutton or any other meat with tomatos only—no water. Having prepared the meat, and laid it in the stew-pan, cover it with tomatos, peeled and quartered. Add some sugar to take off a portion of their acid, and a chopped onion. No water, as the meat will cook in the liquid of the tomatos. They must stew till thoroughly dissolved.
Tender-loin beef steaks—or veal cutlets, may be stewed as above.