COOKING HINTS.

Auckland Star, Volume LIX, Issue 123, 26 May 1928, Page 4 (Supplement)

COOKING HINTS.

SAVOURY DISHES,

UN USUAL RECIPES.

Roast Marinaded Beef (A Recipe). w ~"** | Any cut used for roasting a joint Of 51b the * !«"t of l pint vine j * black bay Spanish onions, or 1 Urge J* The joint should be wiped .HiT cloth, whereupon it is salt, pepper and ginger. tt *&» Mix vinegar and cider slio. *v add bay leaves and pepp^co™^,?? 0 *. joint into a large earthLnw^ | pour the marinade over h Ito five days, during which fW? should be turned twice a dav ! lake out joint, wipe it witt, . i jcloth, and roast it. Maka . I using fat and gravy from the roast*2u «. l.ttte cream to the

with potatoes. — * - - [and red currant jelly. Boiled Marinaded Beef (A TTnis_L_ Recipe). Ul *V» Silver side is a suitable Joint *_ joint of G to 81b the nJbul aLZ •nK SlS u° f 21b Salt ' * lb DeSiSS lib saltpetre, and 21b boiling wJeTfc ingredients having Ik*iT twjj! mixed, the marinade should be cooL The joint should be steeped is marinade, in a large earthen*.™ tt/7 for six to eight days. Boil three hours after the meat wiped with a damp clotlu - The meat may also be marinaded iflar it has been parboiled. This gfaTrf course, a different stock for aoaaL* stock which is more easily digested. I» this case the meat 6hould he : — in boiling water and boiled alovw"fe two hours, whereupon it is pot stnkfc into the cold marinade and may bskft eight to ten days. When boiled agris ft should also now be put into haißW water and boiled until ready fortS table. The time needed j< course, on the size of the joint In both cases the usual trimmfaws fif boiled beef—carrots, onions, turnips sid suet dumplings—are added In the eel way.

Roast Marinaded Beef (A Fiend Redp) Rumpsteak should be used far dish. Wipe the meat with a dam doth. [Beat it thoroughly and lard & witk *" strips of bacon. Steep it in a maiiafc of vinegar and water (equal parts, art. ! sufficient to cover the joint). (M ft jremain in the marinade for 24 'Wipe it with & damp cloth. ft |j hot oven. When the joint has got a idA brown colour add 2 tablespoons sesldsi milk. Baste frequently. Add milfc at intervals until there is enough for the gravy, which should be thickened, aai salted to taste. Add a little if desired. Serve with potatoes, gncM, and red currant jelly. Roast Semi-Marinaded Beef (A Frock Recipe). Beat a suitable sized pieee of tumpsteak. Rub it thoroughly with salt, pepper and a little allspice, and leave it {overnight. Lard it with strips of bacon land pickled onions. The former should be rolled In flour, salt, pepper and illspice misad together. Put H tablespoons dripping ta a large frying pan. Brown the steak well on both sides. Add a little boiling water to which a dash of bovril has been added, and cover the frying pan with a lid. Cook over slow fire, adding a little of the bovril and water now and then. This joint should be thoroughly cooked through. A 31b joint needs quite one hour • cooking, or, rather, simmering. Thicken tfce gravy and flatfotit i with salt, pepper an<; a wupcon of sugar. Serve with mashed potatoes and savomy ionions.

Savoury Onions.

Use small Spanish onions hB boiling water on these to render tba peeling less of a "tearful" process.-Warn a frying pan. Put 1J tablespoons Margarine and 2 tablespoons brown angaria the pan, add onipna. Shake ftt JU frequently. When the onions are browsed add 2 tablespoons stock or watery and cover the pan with a lid. Add 2 tahW spoons water or stock now and then if the onions look dry. and let the onions simmer for 30 or 40 minutes or until they are tender. Another addition to marinaded or aenfr marinaded beef (the roast varieties) frequently served in the Paria restaurants is macaroni, which is prepared thus: BoiL the macaroni in plenty of •water, to which a little salt has hew added! I find that the time needed to ''boil macaroni varies, but from 20 to 30 : i minutes is the usual time required 0»» 'I must pick up a bit of it and taste-' ; that is the only safe way. When bo3ad» Ithe macaroni should be drained free fro® I every particle of water and put hack B Ithe pan with a little butter—-only !enough to render every ''pipe' of rt glossy. Shake the pan well while battsr- ■ iiig the macaroni. Put them into a hot vegetable dish and sprinkle liberally wit* ' grated cheese. Roast Semi-marinaded Beef (Am Italia* Recipe). j Anv joint ordinarily used for Toasting may be used. It is essential that all fat j should be removed from the joint. Beat Ithe joint thoroughly. Lard it with thin • strips of fat bacon rolled in salt, pepper, ia Spanish onion chopped very fine, and a little flour —all three ingredients thoroughly mixed. l'ut a large lump of dripping in the pan. and roast joint in hot oven. ]\li.\ tjoz white "vine and 10o z »<>od stock, lla.-te joint f« iquently with this. .After nnv hour'-. \c'asting of a large joint (711. or >lt, ; the gas should be lowered, or the tire allowed to become low. A sliced onion. 3 apple* (sliced, but i not peeled), a sliced carrot is added to |the gravy end th.■ joint allowed to stay in the ovi-ii for another hour and a-half-Strain the gravy. Thicken it, add brown ling, and tl.ixour with salt. pepper, and » ipinch of .-ugar. S, rve with macaroni. , All the al'ov.- r.-<-ipes have the flavour iof game, and in France. where the jointa 'are carved in ihe kitchen, many visitors j mistake them for game.