HOUSEHOLD.

New Zealand Mail, Issue 762, 8 October 1886, Page 5

HOUSEHOLD.

Rolled Neck of Mutton. —Take a piece of the best end of a neck of mutton, with a sharp knife remove the skin, taking with it as much meat as possible from the bones except the fillet, which is to, form the cutlets ; saw off the bones, divide the cutlets, trim them, and gather altthe meat from the trimmings and the bones. • Lay the best pieces bn the shin with a few pieces of bacon, pound the rest in a mortar with any other trimmings of raw or cooked meat that may be at hand, a small piece of butter, half an onion, some sweet herbs, pepper, ‘and salt. Pass this through a sieve, and spread it on the skin, fold up half an inch of both the long sides, then roll up the skin tight from oue of the narrow sides, tie it up with thread several times round. Fry an onion with a little bacon fat, put in the meat, turn it round once or twice, and when it has taken color moisten with a very little stock, and let it simmer till done. Remove the string, and serve with the sauce strained over it. With the cutlets another dish can be made in the ordinary way. Oyster Omelet. Oyster omelet is made of six eggs beaten very light, half a cup of cream, with pepper and salt to taste ; put a teaspoonful of butter into a hot saucepan, and when it is melted pour the eggs, etc., into it, and before it hardens drop a dozen good-sized oysters cut into halves.; fry until a delicate brown, and turn, if necessary, but it is better nob to do so, but cook on one side only,, This may be accomplished if the fire is not too hot.

Italian Pudding. Take two eggs and their weight in butter and loaf sugar, melt the butter a little, and beat up all well together. Line the dish with a puff paste, and lay some apricot or other good preserve upon it. Pour the mixture of butter, eggs, and sugar over it, and bake for twenty minutes. An Excellent .Dessert. —A most excellent dish for dessert is made of about an inch and a half deep after it is baked. The cake should not be rich. Put a little meringue on the top, brown this in the oven, cut the cake in square pieces, and serve warm with wine sauce, or with lemon sauce. The sauce must be at the boiling point, and it should be poured around the cake so that it will penetrate it readily. If properly made, this is delicious. Raspberry Sauce. —Put into a stewpan four well-beaten eggs, two teaspoonfuls of flour, a pint of fresh raspberry juice, and Jib. of sugar, whisk this over the lire till it thickens and rises well; serve while it is light and frothy. Other similar fruit may be used in the same way. If red currants be chosen more sugar will be required.