RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 146, 21 June 1924, Page 15

RECOMMENDED RECIPES

It is a fact that in cold weather the ever-useful "cold joint" is not acceptable on the table, and su^ds and suchlike accompaniments are diatinctlv •on," there fore some recipes for savoury methods of dishing up the joints a second time will be acceptable. A writer in an exchange lias collected several nice recipes, which follow: —

Fricasseed Chops with Macaroni.—Stew 21b of mutton ohops. either loin or forequarter, in sufficient milk and water to cover. Season with half an onion halfsaltspoonful of mace or grated nutmeg, a small bundle of bacon rinds, salt, and pepper. Cook very slowly two hours. Thicken with flour blended with milk. While the meat is cooking, boil a small cup o£ macaroni in iplunty of water, and when quite tender drain and keep hot; make some white sauce by melting one tablespoonhii of butter and mixing in the same amount of flour.. Cook for a few seconds without browmnjr; then mix in a cup of milk, salt, and pepper ; then stir in half a cup of grated cheese ; mix with the macaroni. Pour the stew on to a hot dish, and keep the meat at the sides. Put ths macaroni and cheese sauce in tho centre. Cold_ Meat Haricot.—Cut up the cold meat into neat pieces, and fry in clear tlwppmjr until brown. Lift out the meat, and fry two sliced carrots, one onion, one turnip, and some celery strips ; then pour the contents of tho pan into the saucepan into which the meat has been placed. Cook the meat and vegetables in stock mado trom the bones from the meat, together with salt, pepper, and half-cup of macaroni or rice. Thicken with flour and colour with burnr, sugar. Cold Meat and Green Peas.—Chop ona medium-Sized onion and two tomatoes (if available), l'ry these in clear drippingthen remove the vegetables, and put into a little -moro fat. When this is hot add iilb of lean cooked or fresh mutton cut into small blocks, and cook brown Seasou with salt and pepper. Then add two cupfuls of coid water, cover closely, and bring to boil; then simmer about one hour Have ready l^lb of boiled peas, ilneken the gravy with one heaped tablespoonful of flour blended with water, colour with some well-burnt sun-ar add tho peas, and serve hot with toasc sippets. _btewed Steak and Dumplings.—Cut lilb of stewing steak into neat pieces, and, if liked, add two sheep's kidneys; skin and divide these, and wash well in cold salt and water. Cut up a medium onion, and fry this m clear dripping to a golden brown. Roll the meat in flour, and brown it in the same pan. Then pour tha contents of the pan into a stewipan add onions pepper, and salt, and I sfice or two of bacon or a bundle of bacon rinds (remove these before sen-ing). Cover with -water and bring to tho boil, then simmer for one hour and a half. When tho meat has cooked for one hour prepare some dumplings a- follows:—One cup and a half pf self-raising flour, one small cup of finely-chopped suet, two tablespooni ?i Rrated onion or chopped parsley and thyme, pepper, and salt. Mix to a stiff paste with water. Make into small balls about as big- as a large walnut, and drop into tho stew 20 minutes before serving Thicken the gravy with smoothly mixed flour and water, and colour with a little well-burnt sugar or caramel Minced Cold- Veal—Cut the meat into dice and put into a saucepan, and cover with stock made from the bones or trimmings of the veal or any other cold meat. ±o about lib of meat aliow one teasuoontul grated lemon peel, two table-spoonfuls prated onion, one teaspoonful chopped thyme, a grate or two of nutme<? Simmer for one hour. Thicken with two tablespoonfuls of flour mixed smoothly to a cream with water. Colour with burnt sugar. _ Serve with slices of fried bacon oi cold pickled pork and sir.mets of toast