SAVOURY STEWS

Hauraki Plains Gazette, Volume 52, Issue 3248, 5 April 1943, Page 2

SAVOURY STEWS

PIQUANTLY FLAVOURED TRY CURRIED LIVER DEVILLED KIDNEY IS TASTY Savoury stews are always popular, especially during the cold- days of winter and the following recipes will appeal to all:— Egg and Mince Savoury.—Three flying-foxes, 3 eggs, 3 tablespoons milk, 1 small onion, pepper, salt, 1 tablespoon butter, bread for toast. Boil meat till tender, then mince meat and onion. Beat eggs well, add milk, salt and pepper an<j mix all together. Melt butter in a pan and cook like scrambled eggs. Serve on hot buttered toast. .

Boiled Rabbit with Onion SauceOne rabbit, 1 tablespoon flour, a pint milk, 2 large onions, nut of butter or margarine, pepper, salt. Wash rabbit in salt water, cut into joints and wash again in salt water to remove all traces of blood; skin onions. Put rabbit and 'onions (whole) into a stew-

pan with a little salt, cover with cold water, bring to boil and simmer gently for 11 hours; remove onions and chop them. Put fat in a saucepan, stir in the flour gradually stir in milk, keep stirring till it thickens, then add pepper, salt and onions and stir well. Lift rabbit from stewpan, arrange .on hot dish, pour onion sauce over and serve. Curried Liver. —One pound of liver, 1 onion (sliced), 2 tablespoons belted bacon fat, i teaspoon salt, J teaspoon pepper, 1 dessertspoon curry-power,, 1 cup stock, 1 tablespoon flour, 1 teaspoon lemon juice. Cut liver into , small squares, brown with onion in* bacon fat, add salt, pepper, currypowder and stock and cook slowly I hour or till liver is tender. Thicken with flour mixed to smooth paste with cold water, -add lemon juice or vinegar and serve with a border of boiled rice. Liver and Spaghetti En Casserole. Four tablespoons chopped onion, 1 tablespoon fat, 1 cup liver (diced), a cup tomato pulp, 2 teaspoons chopped parsley, s cup spaghetti, salt, peppei. Add the onion to melted fat, cook till lightly browned, add diced liver, parsley and -seasoning and cook 10 minutes. Add tomato, salt, pepper and simmer 20 minutes. Cook spaghetti till tender in boiling salted water, drain and turn into buttered casserole. Pour cooked liver mixture over, sprinkle with grated cheese and put m moderate oven till cheese is melted. Cream and Liver Soup.—Two t'ablespoons butter, 2 tablespoons flour, 2 cups milk, > teaspoon salt, 1 teaspoon 'minced onion, 1 cup finely minced liver. Melt butter, blend in flour, add milk a little at a time, stirring constantly, then add salt, onion and liver. Simmer gently for 20 minutes, then serve. Devilled Kidneys.-—’Chop 9. kidneys very finely and fry for 10 minutes m I tablespoon of butter. Make a sauce of 6 tablespoons tomato sauce, 1 tablespoon Worcester sauce, and 1 tablespoon anchovy sauce. Cook kidneys in this over a slow flame for half an hour, add a dash of Cayenne pepper and 1 dessertspoon of flour and serve on squares of fried bread. Garnish with bacon scrips and sprigs of parsley. ' Kapanes Martha.—One egg-yolk II tablespoon cream, i teaspoon salt, | teaspoon cayenne, I teaspoon Worcestershire sauce, 4oz. cheese cut in small squares, rings of hard-boiled egg-whites, chopped olives, rounds of bread fried in butier. Beat egg-yoxk with the spices and cheese and boil m double boiler till cheese has melted, stirring all the time. Spread on bread and decorate with rings, of egg-white, wivh chopped olives inside.