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"I've lived a sober, decent life, and I've treated HER with gentleness and reverence since she was born, and HE'S done nothing but make a stew-pan of his life and neglect and betray her when he had her. Heaven knows why it is; it isn't because of anything he's done or has, it's just because it's HIM, I suppose, but I know my chance is gone for good!
Take your carp or tench and wash them, scale the carp but not the tench, when you have cleaned them wipe them with a cloth, and fry them in a frying pan with a little butter to harden the skin; before you put them into the stew-pan, put to them a little good gravy, the quantity will be according to the largeness of your fish, with a jill of claret, three or four anchovies at least, a little shred lemon-peel, a blade or two of mace, let all stew together, till your carp be enough, over a slow fire; when it is enough take part of the liquor, put to it half a pound of butter, and thicken it with a little flour; so serve them up.
A few embers still burn in a great brick fireplace, shedding a lurid glow over the damp, filthy walls, the discolored ceiling, and the grotesque group upon the floor. He coaxes the remnant of his fire to cook some coarse food he has placed in a small, black stew-pan, he watches with steady gaze.
Just measure them two things together, Mr. Fitzgerald; then see if takin' in sixpenny, lodgers pays." Mr. Fitzgerald commences counting them. "You needn't count," pursues the negro, uncovering his stew-pan, "there's only eighteen in to-night. Have twenty, sometimes! Don't get nothin' for that poor Scotch woman an' her children. Can't get it when they hain't got it you know that, Mr. Fitzgerald."
“How should I know?” she replied; but her hands lost their steadiness, and she upset a stew-pan; “he carried it here, didn’t he? and I suppose he carried it away again.” Prosper Alix looked at her steadily—she shunned his gaze, but she showed no other sign of confusion; then horror and disgust of the woman came over him. “I must see Pichon,” he said; “where is he?”
Put eight pounds of beef in sufficient water to cover it, when the water boils take out the meat, skim off the fat, and then return the meat to the stew-pan, adding at the same time two fine white cabbages without any of the stalk or hard parts; season with pepper, salt, and a tea-spoonful of white sugar, let it simmer on a slow fire for about five hours, about an hour before serving, add half a pound of chorisa, which greatly improves the flavor.
If peeled before baking, cut in halves and put on a greased tin with a little nut-fat or butter on each. CHIPS. Cut into long chips and try in deep oil or fat. A frying-basket and stew-pan are the most convenient utensils, but they take a great deal of fat. A frying-pan and egg-slice will answer the same purpose for small quantities. Success depends upon getting the fat the right temperature.
First put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some onions, then again potatoes, and so on till the pan is quite full; season with pepper and salt, and three gills of broth or gravy, and two tea-spoonsful of mushroom catsup; cover it very close to prevent the escape of steam, and stew on a slow fire for an hour and a half; a slice of ham is an addition.
Add these, with the lemon juice, to the stew, and slightly thicken with a little wholemeal flour just before serving. Casserole is the French word for stew-pan. But "Casserole Cookery" is a phrase used to denote cookery in earthenware pots.
While they are cooking, keep the pan as closely covered as possible. If you wish to have the full taste of the mushroom only, after washing, trimming, and peeling them, put them into a stew-pan with a little salt and no water. Set them on coals, and stew them slowly till tender, adding nothing to them but a little butter rolled in flour, or else a little cream.
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