STEWS FOR THE WINTER.

King Country Chronicle, Volume XXXIII, Issue 4801, 23 June 1939, Page 3

STEWS FOR THE WINTER.

SOME TASTY VARIATIONS. An Old Spanish Dish. Introduction of this recipe into the English kitchen dates back to the Peninsula Wars. Take a young rabbit, cut up and joint it, fry in boiling lard a golden brown, strain off all fat, and place the pieces in casserole. Cut up a good quantity of onions, tomatoes and, if possible, some sliced cucumber, and fry these together till browned. Strain off all fat and add to the rabbit. Add good strong stock, and cook gently in the oven. Place in the larder to cool.

Next morning remove all fat while cold, and fill up with more stock if necessary, place in the oven and serve very hot.

JersuJem Artichokes. Cut lib of steak in neat pieces and flour and season well. Peel 21b of artichokes, cut in half, and have ready a hot stew pot with a little water in. Place a layer of meat in, then a layer of raw artichokes, and so on until the pot is nearly full. Add a little more water and some chopped parsley. Cook slowly in a good oven about two hours. Serve with mashed potatoes.

Tastes Like Game.

Get some good stewing steak and cut thinly, as for beef olives. Flour the meat, put small piece of good lean bacon inside each slice, and roll up. Melt dripping in stewpan, and when thoroughly hot put in meat and brown well. Add one small onion, one small piece thin lemon rind, six peppercorns, one teaspoonful capers, one teaspoonful caper vinegar. Cover with stock of water, and cook slowly for two hours. Strain before serving, thicken gravy slightly, and serve with red currant jelly.

From the Highlands. Oatmeal is a specially good winter cereal, because it is heating, and this Scottish recipe is very tasty. Take 21b of neck of mutton, plenty of root vegetables, and 2oz of oatmeal. Joint meat and toss it in seasoned oatmeal; then brown it in pork fat. Put in hotpot with a pint of stock, and cook for 1 hour. Then add the vegetables, swede, celery, carrots and so on, cut into dice. Allow 1 hours more slow cooking. Sprinkle the top thickly with more seasoned oatmeal, and cook without lid for further half hour.