JOINTS IN NEW DRESSES.

Greymouth Evening Star, 10 November 1934, Page 9

JOINTS IN NEW DRESSES.

NOVEL RECIPES. Many housewives would like io make an occasional breakaway from the too-familiar roast, but the family requirements are best suited by ‘something’ to cut at" (says the “Daily Telegraph”). There is a’ way of escape from monotony in the “pot roast,” and the varieties of boiled ■.md braised joints that have long been known in the country home. A few practical suggestions made by this week's competitors for the Homecraft Guinea prizes are: — Braised Neck of Mutton, faiuffed Breast of Mutton. Salt Beef with' Dumplings. Boiled Ham and Apple Sauce. Stuffed Boiled Pork. Boiled' Mutton with Oysters. Boiled Knuckle of Mutton and Brown Sauce. Pickled Round of Beef. Braised Bricket of Beef. Stewed Shoulder of Veal. The guinea prize has been awarded for an unusual, method of serving a leg of pork sent, in bj r B. ?i. Chroustchoff, 16, Silver Street, W.C. 1. It is an old Baltic States method. This dish can be eaten either hot or cold. Take a small leg of pork and beat, it well with a pastry roller. Put it in a pan with water to cover, and boil up once. Skim, and then add a profusion of root vegetables, i.e., turnips, carrots, onions, and parsnips, and (this is important) a tablespoonful of carraway ■ seeds. Cook until done in the usual way. To be eaten hot. the leg should be lifted out, placed on a dish, and surrounded with the vegetables mashed to a pulp. Serve with a hot horseradish sauce, made in the same way as white sauce, with the addition of grated horse-radish and cream. To be eaten cold, the leg should bo sliced and the slices put into a deep dish. Reduce the liquid in which it has bepn boiled and pour over the slices, so that it sets to a jelly. Serve with a cold horse-radish sauce, made with a cupful of broth, a quarter-cup-ful of breadcrumbs, half-cupful of grated horse-radish, a pinch of sugar, and a spoonful of white vinegar. Selected recipes for consolation awards include a number of excellent dishes from the old-fashioned English and Scottish national cuisine.

THE REAL POT ROAS’!'. Although the part of the British Isles which favours this delicious method of preparing a joint of beef has named the method “pot roasting,” it is, in effect, something between a boil and a yoast. It steers between the insipidity of the first method and the monotony of the second. A rib of beef boned and rolled, best lends itself to this treatment, though a piece of top side can be used if preferred. Place about lloz of clarified beef dripping in a stewpan and melt it: when bubbling lay the joint iu the fat, allow one side to brown whilebasting, turn over and brown the other side, then pour off the dripping and add just enough lukewarm water to reach a quarter of the way up to the joint. Have ready a medium-sized vegetable marrow, peeled, seeded, and cut in thinnish rounds, a large onion (two if the flavour is liked—one onion gives a very slight flavour to a joint of approximately 311 b), cut in thin rings, and £lb of tomatoes peeled and sliced. Lay all these on the joint, letting the onion come next to the meat. Put a close lid on the stewpan, turn the gas down to a glimmer for two hours, giving an extra twenty minutes if the meat is preferred well done. Remove the meat to a dish, and arrange the vegetables round the joint. Owing to the small amount of heat used and the slow cooking there will be considerable liquid iu the stewpan. Make a gravy by adding a little hot water and thickening and serve.

MUTTON AS IN RHODESIA. Take any joint of mutton, preferably loin or best, end neck, and put in pan of w'ater, just covering it, with one sliced onion, a small cupful of rice, and a small cupful of raisins or sultanas. Bring to the boil and then gently simmer till cooked. Serve with raisins and rice heaped round the dish. AN OLD HIGHLAND DISH. Bone a shoulder of venison, and put the bones into a. stewpan. with water seasonings and herbs to make a good gravy. Mince 6oz of the best mutton suet, and mix it with some breadcrumbs, nicely seasoned; now spread out the venison and cover it all over with this stuffing. Roll up, bind with broad tape, and stew with the bones for an hour. Then unbind joint, and let it cool on an even surface with a weight on it to make it flat. Put a good thick edging of puff pastry round an ashet and lay in the meat; pour over some of the gravy, cover with a thick crust, and bake an hour. For serving have the rest of the gravy in a tureen, as the other will have been absorbed in the cooking.

. STUFFED BOILED PORK. Take a small leg of pork; bone it and flatten meat with a rolling pin. Sprinkle with pepper. Make a stuffing with three chopped onion, a teaspoonful of powdered sage, four tablespoonfuls of breadcrumbs and a pinch of salt. Bind together witli a well-beaten egg. Lay stuffing on and roll firmly. Tie up strongly with tape. Boil gently until tender. Serve with mashed potatoes and apple sauce, served in tomato cases. Bake two large apples until soft, remove all peel and core, add a nut of butter and a teaspoonful of castor sugar. Cut off tops of tomatoes and scoop out centres, fill cases with apple pulp, allowing one for each person, replace tops and bake until tender. Arrange these around the pile of mashed potatoes.

MUTTON WITH A DIFFERENCE. Boiled mutton (lean shank end of the leg is best) can be given art unusual turn by stewing it in a little water with carrots, turnips, u suspicion of onion, and seasoning. When the meat and vegetables are cooked lift them out carefully and

put in warm dishes. Now add a i.mall cupful Qf well-washed rice to the meat liquor. Boil quickly. The rice will swell so that when cooked it will have taken up all the liquor. It should then be piled roughly round the joint on the dish and is a delicious accompaniment.