FOR THE MEAL TABLE

Dominion, Volume 25, Issue 171, 15 April 1932, Page 4

FOR THE MEAL TABLE

Some Tasty Recipes Savoury Liver Stew. — lib. liver (calf’s preferably), Mb. fat bacon,' 2 large onions. Fry the bacon very lightly and remove it from the pan. slice the onions and fry them light brown in the bacon fat. Cut the liver into convenient pieces, add the bacon and onion, pour over 1 cup boiling water and simmer half hour. Thicken with flour mixed with cold water, add a good shake of salt and pepper. Beef Steak Pudding.— Take lib. of meat and cut up small; make some pastry with 1J cups self-raising flour, half cup dripping, a little salt and water. Rub dripping into flour and salt, then add water to form a paste. Put in the cut up meat, add one sliced onion, salt, pepper, and herbs. Sprinkle with flour, and fill basin three parts with cold water, place pastry over top and the basin in pudding cloth, boil briskly in saucepan of boiling water for three hours, when meat should be Quite tender.

Spiced Steak.— Two pounds rump, round, or fillet steak, one teaspoon each of sugar and salt, little grated nutmeg, sprinkle of cayenne pepper,.one tablespoon flour, one dessertspoou each vinegar, Worcester sauce (or ketchup), half pint water, few gherkins or capers (but not necessary). Trim the steak, rub well into it nutmeg, sugar, salt, and cayenne, then the flour, put into a deep pie dish, add the water, vinegar, and sauce, cover with another dish, put into rather hot oven for ten minutes, then lessen heat and cook slowly for two hours. Garnish with gherkins or capers. If more flavour is desired, when half eooked, add slices of onions and tomatoes.

Grilled Kidneys.— Cut the kidneys into halves; salt and pepper them plentifully and grill briskly. Dlelt a piece of butter in a small saucepan, thicken slightly with mustard, add a little chopped parsley, a pinch of cayenne or paprika, and a suspicion of salt; mix these ingredients very well; pour the sauce over the kidneys and serve in a hot entree dish, garnished with parsley.

Turkish Eggs.— Well grease some individual fireproof dishes aud drop into each two eggs. Squeeze with lemon juice, add pepper, salt, a piece of butter, and arrange at each side some pieces of chicken liver that have been fried lightly in butter. Place in the oven to set the eggs, and serve garnished with sprigs of parsley.

Bouquets of distinction for the bride and her maids, in exclusive colouring and style to suit frocks. Aliss Alurray, 3G AVillis Street.—Advt.