SOME SIMPLE DISHES

New Zealand Mail, Issue 1651, 21 October 1903, Page 27

SOME SIMPLE DISHES

Veal Kidneys and Fine Herbs.—Skin and out the kidneys into slices half an inch thick. Melt a little butter in a saucepan, and when it is hot put in the pieces of kidney. Shake them for a couple of minutes, and add a good Uaspcor.ful of minced parsley, and a little thyme and lemon peel. Stir in a teacupfu'l of nicely flavoured stock, and simmer for ten minutes. Serve very hot on a piece of buttered toast. Lamb and Tomato Mayonnaise.—Skin the tomatoes, cut each in half, and set on a glass dish, and keep on the ice for an hour. Make a mayonnaise with the yolks of two eggs (hard boiled), and a tablespoonful of the best vinegar, salt and mustard, and pepper to taste; add toy degrees two tablespoonfuls of salad oil. Spread a little of this sauce over each half of tomato, let it get cool again, and garnish the dish with fresh watercress before bringing to table. Slices of cold lamb, cut very neatly, should be arranged in the centre of the tomatoes.

j .Kidney Omelet—Required a sheep’s kidi ney. a small onion, parsley, Roz of buti ter, three or four eggs, pepper and salt, j C.ut the kidney into tiny dice, and fry in I butter with a little onion, and chopped ! parsley. Now make an omelet of three or four eggs and loz of butter. When j the eggs are set put the 1 kidney, etc., in • the centre, fold over the two sides, turn J it out on a dish, and serve immediately. J Cold Lobster Cutlets.—Remove all the flesh from a fair-sized lobster, carefully clearing out the claws, and cutting all into small pieces. Wash and dry the coral, and then pound in a mortar with an ounce of butter, and rub through a hair sieve. Place loz of flour in a stewpan and 4oz butter, mix thoroughly over the fire, and add by degrees a gill of water. Put in the coral, the lobster and butter, seasoning of salt, cayenne chopped parsley, and mix all together, and turn on a plate to set. Spread the mixture cut evenly about a quarter ot' an inch thick . Have ready some delicately flavoured aspic jelly. Form the lobster mixture into cutlets, arrange on a dish with a little margin between each, pour the jelly over, and leave it to set. When all is firm dip a knife into boiling water, and with it cut each cutlet into shape. Set the cutlets on a fancy d’oyley and garnish with parsley. Fish in Cases.—Flake the remains of any white fish, removing all skin and bones, and put it into a, saucepan with a little well-made whit© sauce, and pepper and salt to taste. Stir together gently and turn out into small china cases. Strew on lire surface of each some crust raspings, put the cases in the oven, and serve as soon as thoroughly hot. Hot Pot.—A proper earthenware dish is necessary. At the bottom of the dish place a layer of sliced raw potatoes, then a layer of mutton chops and kidneys, then a sprinkling of sliced onions. Repeat this till the dish is nearly Hill. Cover with raw potatoes cut in half. Over all lay buttered paper, and bake for two hours. Remove the paper, and let the potatoes brown before serving. Serve very hot. Many add oysters to these ingredients.