THE RIGHT RECIPE

Evening Star, Issue 21079, 16 April 1932, Page 23

THE RIGHT RECIPE

SOME LUNCHEON DISHES Veal and Ham Pie. Cook a knuckle of veal until quite tender in little water, season and cub from the bone, make a short pastry with beef dripping, roll out thin, and cover the bottom of an enamel plate, put in layers of bacon, sliced hardboiled eggs, tomatoes, and the cooked veal, and pour over the liquid. Cover with pastrv and cook about three-quar-ters of an 'hour. This is delicious eaten cold. Ham and Egg Pic. Make a short pastry. Roll thin and cover the bottom of an enamel plate. Put in a thick layer of bacon, and break in as many eggs as the plate will hold (about four or five), taking care not to break tho yokes. Cover with pastry, and cook about threequarters of an hour. This makes an excellent lunch or supper dish eaten cold. Toad in a Hole. Quarter pound flour, one egg, threequarter cup milk, half-pound meat cooked, pepper, salt, half-teaspoon baking powder. Mix pepper, salt, and powder in flour, beat up egg, and mix in, and then gradually the milk. Place meat in piedish cut up finely, and pour batter over. Put small pieces of butter on top, and cook about half an hour m slow oven. Liver and Bacon. Wash the liver well, cut into slices, and flour. Put a layer in a casserole, and sprinkle with pepper (also thyme and sage if liked). Then,add a layer of onions sliced, and a layer of bacon. Fill up with alternate layers and add a little water. Cover and cook two and a-half to three hours. This makes an appetising dish served with mashed potatoes. Liver and Bacon Rolls. Cut some liver into pieces about 2in long, season with a lew drops of lemon juice and a little cayenne pepper. Roll each piece in a thinly-cut slice of bacon. Pack tightly in a pie dish or casserole, add a little water, cover and cook in « moderate oven about two hours. Serve very hot on fried bread.