The Housekeeper.

Evening Post, Volume LXIX, Issue 118, 20 May 1905, Page 11

The Housekeeper.

SAVOURY RECIPES. Calves' Tongue. — Ingredients t Throo fresh calves' tongues, half a pint of tomato pulp, one onion, ono ounce of but- j tor, one tableapoonful of vingar, a bunch | of 6\veet herbs, two cloves, one ounce j of flour, pepper, and salt. First wash ! the tongnos thoroughly and put to soak in warm water for about an hour. Then drain thr tongues, put in cold salted water, bring to tho boil, and cook slowly for ton minutes. Drain again, scrnpo off the skin, trim and pare the tongues. Melt the hut-tor in a stewpan, add the flour, and stir for two minntes over tho rmi ; then diluto the tomato pulp and rincgar with wator. Stir all till it boils, skim, add cloves and herbs and salt. Cover, and stew gently for about an hour; then strain the sauce, return to the stew-pan, put in the tongue, and let all simmer gently for another half hour. Take up the -tongues, split each in two, arrange daintily on a dish, stir rho saueo whilo it reduces a little. Pour over ttic tongues, and serve very hot. Breast of Mutton. — Cut a broast of mutton into pieces about 2in square, and let them be rather lean. Put them into a strwpan with a little fat nnd fry a nice brown; then dredge in about a toaspoonful of flour, fry two onions, cut up, aiiu put with a teaspoonful of mixed herbs in the st-ewpan ; pour in sufliciwit water to just cover tho meat, and simmer the- whole gently until Uip mutton is lender. Thfn skim tho fat off tho gravy, colour n dark brown, nnd put in about" half a pint of haricot beans that hav> been previously boiled, or green peas. Bnil up, and sorvo hot with mashed pota-to^s. Hashed Calf's Head.— Take tho romains of a cold calf's head, and cut the meat into neat slices. Then put tho bnnes -and trimmings into a stewpan with ono quart of liquid that the head was boiled in. Add a bunch of savoury herbs, ono onion, one carrot, a strip of lemoupeol and two blades of pounded mace. Lot these boil for an hour, or until tho gravy is reduced nearly half. Strain it into a clean saucepan, thicken it with a littlo flour

and water, and add a flavouring of two teaspoonfuls of sherry, tho juice of a lemon, one tablospoonfnl of mushroom kotcnup, pepper and aalt to taste. Put in tho moat, lot it gradually warm through, but not boil more than three or four minutes. Place on a dish, and garnish with forcemeat balls and pieces of bacon rolled and toasted. Sond to table very hot. Rabbit Pie. — .Place some neat pieces ol steaK at Iho bottom of a pio dish, sea son with salt, pepper, and chopped onions. Save Iho lower part, of the rab bit's back and legs for roasting, nnd cm up the front part and ho.id for tho pio. Dip each niece in flour, seasoned .with pepper and salt ; arrange them in tho pio dish with Rmall ball of .stufliing. Cover with moro steak, and add about half a pint of water. Cover tho pio with short crust, and when b.ikcd shaKo the dish •woll to mix tlio gravy. Serve cold or .hot. Portuguese Jelly. — Poel and core some apples, boil till tender, nnd pTo&s thorn ihrough n sieve ; then put them over tho fire ngain for about three-quarters of an hour, with come syrup mado from about one pound of sugar, Hie grated peel of a lemon, and tlio juice of two oranges. Pour this into a mould and put into a cold place to set ; add a littlo pclatine to help kho setting if you havo it. When tho mould is set, turn out. Pour round a sauce mado of tho syrup, in which two or thrco tablespoonfuls of rum have been dissolved, and servo.