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OXTAIL RAGOUT

2-1/2 to 3 pounds disjointed oxtail 2 teaspoons salt
2 tablespoons shortening 1/4 teaspoon pepper
2 tablespoons flour 1/2 teaspoon poultry seasoning
1 onion, chopped 4 potatoes, quartered
1 cup water 4 stalks celery, cut-up
1/2 cup wine or water 6 medium carrots, cut-up

Roll meat in flour. Heat oil or shortening in heavy skillet over medium heat. Add meat and
brown on all sides. Add onion during last 5 minutes. Add water, wine, salt, pepper and poultry
seasoning. Reduce heat. Cover. Simmer about 2 hours or until tender. Add more water if
needed. Add vegetables about 45 minutes before cooking time is over. Serves 4.

JOHN NORTON'S STEW

1-1/2 pounds beef steak 1 large onion, chopped fine

1 large beef kidney 1/2 pound fresh mushrooms
3 tablespoons flour 1/2 pint oysters )
1 teaspoon salt 3 cups stock or water

1/2 teaspoon pepper 1 bay leaf

1/2 teaspoon mace 2 tablespoons sherry

Pinch of cayenne pepper Parsley

2 strips bacon, chopped fine Butter or drippings

Soak kidney in salted water for 2 hours. Cut into thin slices. Remove tissue. Place seasonings
with flour in bag and add kidney and beef. Shake well. Fry bacon, onion and mushrooms in
butter or drippings until golden. Using same pan sear the steak and kidney. Add more butter if
necessary to prevent burning. Remove to baking dish. Cover with stock or water. Add bay leaf.
Bake until tender, about 1-1/2 to 2 hours, stirring occasionally. Add oysters 5 minutes before
taking from oven. Add sherry. Sprinkle with chopped parsley. Serve with toast points or buttered
rolls. Serves 6.

Serving Note: Hearty stews are at their best when served with a crisp green salad glistening with
a tangy dressing. Crusty French bread, hot baking powder biscuits or yeast rolls, piping hot and
spread with garlic or herb-flavored butters, are ideal accompaniments to serve with meaty stews.
Try for a light, refreshing dessert. Citrus-flavored refrigerator desserts are ideal.

FRENCH STEW

1 pound veal stew meat Salt and pepper
1 pound rabbit meat 1/4. cup green beans, cut 1/2 inch long
4 tablespoons butter 3/4 cup green pepper, chopped
1 cup water 1/4 cup red pepper, chopped
12. small carrots 1/2 cup onion, choppe
2 cups cabbage, shredded 1/2 teaspoon curry powder
1 bay leaf 1 clove garlic

Brown half of butter in heavy saucepan. Add chopped veal and rabbit. Brown. Then add water
and garlic. Cover. Simmer 1 hour, until tender. Melt rest of butter in pan and saute vegetable
until tender. Add to meat. Add remaining ingredients. Heat. | |

LAMB STEW
pounds lamb stew meat, boneless

to 6 tablespoons flour
teaspoons salt

2 medium onions }
5 medium carrots, cut in strips
2 medium potatoes, cut in halves
1/8 teaspoon pepper cups turnips, diced
1/4 to 1/2 teaspoon thyme (20 ounce) can green beans or
tablespoons chopped parsley peas, drained
3-1/2 cups tomato juice

— NAA Oo

Trim meat and cut in 2 inch pieces. Brown on all sides over high heat. Sprinkle meat with flour
and brown again slightly. Place in casserole dish. Add seasonings, liquid and vegetables. Stir
well. Cover closely and cook in moderately slow oven, 325 deg. F., for 1-1/2 to 1-3/4 hours.
Serves 6.

Dumplings for Stews: See recipe on page 5]