TWO TRIED RECIPES.

King Country Chronicle, Volume XXV, Issue 3370, 26 September 1931, Page 7

TWO TRIED RECIPES.

"Hardest of all courses on the menu to vary is the piece de desistance — the meat. It is fatally easy to slip into a groove and have the family humorously ticking off the days of the week with the expected joint, pie or stew.

Mutton Chops, for example, may be "mustarded" in the following way. Wash and dry the required number of chump chops, rub some dry mustard into them (both sides); spread a few small pieces of butter over each side in turn, and grill, taking care to baste frequently. Serve with potatoes baked in their jackets, not forgetting that these will take far longer to cook than chops. Haricot of Veal.—ls a tasty change of dish. Remove all the pipings, superflous fat and gristle from a joint of middle neck of veal weighing about 2%1b. and cut into chops. Put the meat into a saucepan and cover with stock, then simmer for about an hour. Shell %lb green peas, and, if in season, cut one ,pr two cucumbers into slices, and wash, peel and slice two carrots and turnips. Cook all the vegetables together in a little stock separately, then drain and add to the veal about ten minutes before serving it. Place the chops in a line on a hot dish, lift out the vegetable with perforated spoon, and place in heaps around the meat.