French Stewed Steak, or Other Meat
The peculiarity of this method is that the gravy is always prepared before putting in the meat and vegetables.
Place in the stewpan two ounces of butter, and when thoroughly melted add a tablespoonful of flour, enough to absorb the butter, leaving sufficient moisture to stir easily about till it becomes a rich brown colour; this will take fifteen minutes. If you wish for a paler gravy, for what is called a white ragout, the mixture must be taken off the fire while it is still pale, adding three turnips sliced, two onions sliced, the steak at the top. The turnis to be laid at the bottom of the stewpan, then the onions, lastly the steak. No water - this is important.
Stew them until tender - one hour and a half or more - then take out the steak, strain the gravy from the vegetables through a sieve, take off the fat; mix it in a basin with a teaspoonful of flour, add pepper and salt, mix it all well together, then add the gravy to the vegetables; give it one boil up and pour it over the steak, and put the steak in the stewpan till wanted. Be careful to shake the pan occasionally to prevent the steak burning; flavour it to your taste.
How to Boil Rice as in India
Two quarts of water, one pint of rice, one tablespoonful of salt.
When the water is boiling throw in a tablespoonful of salt, then the rice, after it has been well washed in cold water; let it boil twenty minutes; throw it into a colander and strain off the water. When the water is well drained off put the rice back into the same saucepan, dried by the fire, and let it stand near the fire for some minutes, till required to be dished up; thus the grains appear separately and not mashed into a pudding. Excellent with a little butter.