Try Sortie of These

Evening Post, Volume CXVIII, Issue 102, 27 October 1934, Page 19

Try Sortie of These

Casserole Veal.—Take a piece of veal fillet of the size required. Remove, any bone and stuff with forcemeat made with breadcrumbs, a little chopped bacon, thyme, parsley, the grated rind of half a lemon, pepper, and salt. Bind the ingredients with a beaten egg and roll up the meat. Prepare and cut into pieces 1 carrot, 1, turnip, 1 onion, and put into the casserolo. Place the meat on these, with some pieces of bacon on top of that, and pour in just enough water to cover the vegetables. Cover the casserole and allow to simmer gently for two hours. Remove the cover and let bake, if possible, in the oven for a few minutes. Dish on a meat plate, thicken the gravy, and garnish with bacon rolls. Plainly boiled spaghetti is particularly good with veal prepared in this way.

Veal Cakes.—lf there is any veal left over from the casserole, it is delicious prepared in this way: Mince as finely, as possible, add to it breadcrumbs (which have been soaked in milk and drained), soino chopped onion, cooked but riot browned in butter, and the yolk of an -egg. Mix well, season, and form into small, flat, round cakes. Dip in egg and breadcrumbs, fry in butter, sprinkle ' with lemon-juice before serving, and serve with a thin slice of grilled bacon.

Scrambled Pish. —Six ounces cooked fish, three eggs, loz butter, one tablespoonful chopped paisley, two tablespoonsful cream or milk, pepper, salt, croutons of bread. Flake the fish, put half the butter into a small pan to melt, then add the fish; allow to get hot, and turn on to a hot plate. Put the remainder of the butter into the pan, add the eggs beaten, and stir over the fire until they begin to thicken; then add the fish, parsley, cream, and season*, ings. Stir the mixture, but do not allow it to become too stiff. Pile it on a silver dish and garnish with croutons.

Creamed Eggs and Spinach.—Make a cheese sauce, add two hard-boiled eggs chopped up. Put some spinach puree or any cooked vegetables into a piedish, then pour creamed eggs on top, sprinkle with grated cheese and cracker crumbs on top, and bake in a moderate oven.

Breton Liver Eoll.—One pound ox liver, ten ounces bacon, one teaspoon sweet herbs, a little grated nutmeg, pepper and salt to taste, one beaten egg. Mince liver and bacon, then add herbs, nutmeg, pepper, and salt. Mix all together and bind with an egg. Form into a roll, place in a floured cloth, tie at both ends; put in a saucepan of boiling water, boil for two hours. Take- out the Toll, place between two plates, a weight on the upper one. Leave till the next day, then remove the cloth and serve the roll cold with pickles.

Jugged Babbit.—One young rabbit, one pint of good, well-seasoned stock, one glass of port or claret (this is not necessary—a couple of tablespoons of any dark jam, preferably plum or damson (sieved), or dark jelly, may take its place)—one tablespoon of lemon juice, one ounce of butter, one ounce or less of flour, one medium-sized onion stuck with two cloves, six peppercorns, a bouquet of herbs, salt, and pepper. Prepare and cut the rabbit into neat joints. Saute the onion (minced) in half the butter. Also fry the pieces of rabbit until nicely browned. Then place them in a stewing jar. Put in the rest of the ingredients except the flour, and cover with the stock (which should be hot), and the wine or substitute. Cover the jar and cook in a moderate oven for about three hours; or the jar may be placed in a saucepan of boiling water on. the stove. Blend together the remainder of the butter and the flour. About half an hour before serving remove the pie«es of rabbit and arrange on a hot, deep dish; stir the flour and butter mixture into the stock and cook for a short time, strain the saueo over the rabbit, and serve. Cheese Balls. —Take 2oz grated cheese and mix it with loz flour and the yolk of an egg. Add salt, pepper, and cayenne. Beat the white of the egg to a stiff froth and fold, it into the mixture. Drop a teaspoonful of the mixture into deep boiling fat and fry a golden brown. i