KITCHEN CORNER

Nelson Evening Mail, Volume LXIII, 30 March 1929, Page 9

KITCHEN CORNER

TESTED RECIPES SOME GOOD MEAT DISHES FOR COED DAYS ('ornish Stew. —Take two or three pounds of the breast or neck of mutton. Cut the. meat off the bone in square pieces. Place the meat in a saucepan with an ounce of dripping. Cook til! it, is a golden brown. Then add a quart of stuck or water, thickened with two tablespoonfuls of flour. Let it simmer gently, stirring constantly. Add two carrots, a turnip and an onion cut up small. Cook slowly for three-quarters of an hour. Just before serving season with pepper and salt. Boil some haricot beans, place them around the dish, pour the stew into the centre and serve. Braised Fillet of Beef.—Take a piece of fillet weighing about ljlb. to l£lb., and lightly fry it on both sides. Lift it out of the pan, and in the same fat fry two sliced onions. Put the fried onions into the bottom of a large saucepan, and with them two carrots, one turnip, and one stick of celery, cut into small pieces. Add a very little pepper and salt, and one teaeupful of hot water or stock. Place the meat on top of the.vegetables, bring to the boil, and then lower the gas and simmer gently for about two hours. When dishing place the meat in the centre of a hot dish and the vegetables in little heaps round it. then strain the gravy over all. Stuffed Loin of Lamb.—Half a goodsized loin boned, spread with forcemeat, roll, tie with tape, and roast till thoroughly cooked. Remove the tapes and serve the loin with some good brown gravy made from stock from the bones. For the forcemeat, mix Boz. breadcrumbs with 2oz. beef suet (or fat bacon), add a small quantity of greatcd ham or the lean of the bacon, and, if possible, some chopped button mushrooms. Season and bind with egg or milk.

Savory Collops.—Cut two chump chops from a loin of mutton, remove the bones from each, and cut the meat into squares; chop two shallots and a little parsley and mix a tiny pinch of mace with them; brush the meat with oiled butter and sprinkle the shallot mixture over them and fry lightly in a little butter. Put into a stewpan and pour over half a pint of gravy or good stock. Stir in |oz. butter kneaded with one dessertspoonful of flour, add a small teaspoonful of chopped capers. Simmer for eight to ten minutes very gently and serve very hot. Stuffed Steak.—Take a nice piece of lean steak about half an inch in thickness and of an oblong shape. Make the stuffing as for veal, with suet, breadcrumbs, lemon, herbs, and an egg. Spread this on the steak, then roll up and tie with coarse string. Place the steak in a casserole, pour over it threequarters of a pint of boiling water and stand in a hot oven. Ten minutes later lower the gas considerably and let it cook gently for another hour and a-quarter. Serve in the casserole.

SAUCES OF DIFFERENT KINDS

Horseradish sauce to serve with roast beef.—Grate some horseradish root on a fine grater to make about two dessertspoonsful, and let it infuse in half a pint of milk in a saucepan for twenty minutes. Melt a walnut of butter in another saucepan and stir in ioz flour. Thin this by degrees with the milk and horseradish, and let the whole cook for ten minutes. Season with salt and pepper, heat it, but do not let it boil, then stir in the yolk of one egg and a dessertspoonful of vinegar beaten together. Heat the sauce without letting it boil. Bread Sauce for Roast Fowl.—Take half a pint of milk, 2oz. fresh breadcrumbs, 3oz. butter, 1 small peeled onion, a few cloves, and salt and pepper. Put the' milk and onion with the cloves stuck in it into a small saucepan, and bring it to the boil. Add the breadcrumbs, and simmer gently for about twenty minutes, then remove the onion, add salt and pepper to taste, stir in the butter and, if possible, a tablespoonful of cream and serve. Cheese Sauce to serve with Cauliflower and other vegetables.—Mix a dessertspoonful of flour with a little melted butter, add a pinch of salt and cayenne. Put this with a breakfastcupful of milk in a pan and make it very hot. Then stir in a breakfastcupful of finely grated cheese and stir gently until the mixture is perfectly smooth. CAKES FOR THE TUCK BOX Plain Currant Cake. —Half a pound of flour, 3oz. dripping, 3oz. sugar, 3oz. currants, one egg, one gill of milk, 2oz. ' candied peel. Rub the dripping into the flour, add the sugar, the currants picked and cleaned, the peel finely chopped; mix these together; beat up the egg, add the milk to it, pour into the basin with the flour and mix well; pour into a greased cake tin, bake 45 to 60 minutes in a slow oven. Fruit Buns. —Half a pound of flour. 3oz. sugar, 2oz. butter, a teaspoonful baking powder, 2oz. seedless raisins, loz. currants, loz. candied peel, one egg, one gill milk, castor sugar. Mix the baking powder with the flour, rub ' in the butter, add the sugar, raisins, currants and sliced citron, then stir in the egg, well beaten, and the milk. Mix well. Bake in round tins, well greased, in a hot oven for about fifteen minutes. Sprinkle with fine white sugar whilst they are hot. Shortbread.- —Fourteen ounces of flour, 2oz. rice flour, Jib. butter, 4oz. pastor sugar. Sieve flour and rice flour, beat butter and sugar to a cream, add flour by degrees, and knead well. The secret in making shortbread is to knead well, turn out on board, and form into cakes, taking care to keep the edges from cracking. Put on to baking tin lined with paper, nick edges with finger and thumb, and prick with

folk, Put into moderate oven and bake from twenty to thirty minutes. Leave on tin I ill cool.

Ginger Nuts. —Six ounces of flour, Hoz. medium oatmeal, 'Jo/., margarine, 2oz. lard, biz. Demarani, sugar, one teaspoonful of mixed spice, half a teaspoonful of ground ginger, four tablespoonsful of syrup, a, little grated nutmeg, a. pinch of salt, a little milk. Hub the fat into the Hour, and add the rest of the ilfy ingredients. Slightly warm (lie syrup and stir into the flour mixture, adding sufficient milk to form a thick paste. Well grease a baking tin and drop about a dessertspoonful of file mixture at a time on the I in, leaving space for rising. Flatten with a knife and bake in a fainly hot oven for fifteen minutes. When cooked, lift from the tin and store in j airtight tins until required for use.

Yorkshire Parkin.—Mix two eupfuls of Hour with one cupful of line oatmeal. Into this rub 2<>z. butter. Add one cupful of Demcrara sugar. Warm Alb treacle and to it arid an egg" beaten up with milk, and a teaspoonful each of ginger, bicarbonate of soda, and baking powder. Stir together, add other ingredients, and mix well. Pour info a shallow baking tin, bake in moderate oven for three-quarters of an hour.