RECIPES.

Evening Post, Volume XLVIII, Issue 131, 1 December 1894, Page 1 (Supplement)

RECIPES.

White Marrow Soup. — Peel the marrow, remove the seeds, cut in small pieces, and put in a stewpan with a good lump of butter, a seasoning of pepper and salt, and a pinch of powdered herbs. (The addition of a few leaves of green mint is, by some, considered an improvement — personally, I do not care for the flavour.) Simmer over a very gentle heat till tender, adding a little water if there are any signs of drying up; then pass the contents of tho pan through a five sieve ; return to the saucepan ; add white stock mude from veal, rabbit, or fowl in the proportion of half-a-pint to each cupful of marrow ; boil up, and when quite off the boil, stir in the bcutuu yolks of ono or two eggs. Just before Eending to table throw a handful of crouUns iuto the soup, after putting it in the tureen. Note that milk may be used instead of the white stock, making the soup the creamier, but not so rich iv flavour. Mock Hashes Venison. — Many who enjoy the flavouring of a dish of venison cannot stand the high, gamey taste of the meat, and I think such will be pleased with the following recipe : — From a cold leg of mutton cut slices about one-third of an inch thick, and steep them for an hour or so in a marinade of one glass of claret or port, a good tablespoouful of red currant jelly, an onion cut in slices, a good dash of cayenne, and a seasoning of salt. Then take out the meat ; strain the marinade ; add to it a tablespoonful or two of the liquor from pickled walnuts (or mushroom catsup will do), and a little good brown stock. Bring up to boiling point ; draw to one side ; put in the meat ; simmer for five minutes ; and serve in a rather deep dish with triangular sippets of fried bread all round.