UNUSUAL RECIPES

Dominion, Volume 24, Issue 286, 29 August 1931, Page 17

UNUSUAL RECIPES

Salmon Broil Broiled salmon eteake just plain, with a few drops of lemon juice, are excellent eatings. Here is a capital variant: Soak the steaks, which should be on the thinnish side, in olive oil, into which have been mixed a little very finely chopped parsley, salt and red pepper, but only a few specks of this last. Keep them in this for at least an hour. Then broil them, undrained. • Put them on a hot dish, and on each a goodly pat of maitre d’hotel butter, in each of which are two or three capers. Or a maitre d’hotel butter-sauce may be poured over each steak. This is a “suggestive" dish; for example, instead of the butter or sauce, why not a lightly poached egg on each steak? Or a couple of anchovy fillets? “Think effectively"! Then you will eat with gusto. Sweet Sweetbreads ■' This is a fine way of doing lamb’s sweetbreads, and not so complicated as it sounds. "Blanch the breads and let them lie in cold water for a considerable time. Drain. Then put them in a pan, with a sufficiency of good stock, a mere happy-thought of salt and grey pepper, and a very-very little mace. Then a small chunk of butter rolled in flour. Stir gently until the mixture is mixed. Simmer for some half-an-hour. Then put in two well-beaten eggs, which have been lightened with a trifle of milk and a wee allowance of chopped parsley and grated nutmeg. Lastly, .but not leastly, enough lemon juice. It is not mere swank to put in several tiny green peas; it is wisdom. The wise cook knows what is what and when and how and wherefore. Be wise and you will be happy.