TRIED RECIPES

New Zealand Mail, Issue 1678, 27 April 1904, Page 27

TRIED RECIPES

Stewed Fowl.—Truss a fowl as fcg boiling, put it in a stew pan with, a quart of good stock, some celery, pepper, salt, and mace. Rest the- fowl on a trivet placed in the stewpa-n. Stew gently for an hour and a liailf. Disli the fowl, thicken some of the stock with 2oz of butter roll led in flour, season to taste, boil, and pour over tlie,fowl. Cheese Fritters.—Mix So-z of grated cheese with a tablespoonful of minced ham, two tablespoonfuls of bread crumbs, a tea,spoonful of dry mustard, an ounce of butter, and a sprinkling of cayenne. Pound all together in a mortar wit-li tills yoft'k of an egg. When smooth form in-(v smell 1 balls, dip in batter, and fry in deep hot fat. Serve very hot. Dutch Sauce. —Make half a pint of melted butter sauce, add the yolks of two eggs, stir well, season with, cayenne pepper, salt, and flavour with seme lemon juice. Cook over gentle baat for three minutes. Stir in atn ounce of butter, broken into tiny pieces; serve the sauce when these are melted.

Crumbed Potatoes. —Required: One pound of large new potatoes, one ounce of butter, a,bout four tabl-espoonfuls of browned crumbs. Wash and scrap© the potatoes, and cook tall soft in boiling salted water, to which add, if possible, a sprig of fresh mint. When cooked lift them out, and lightly dry them in a cloth. Cut them in halve® lengthways, and sprinkle each piece with salt, and peppier. Warm the butter, and dip each piece of potato into it, aind then at once cover them with the browned crumb®. Shake off all the crumbs that do not stick to the butter. Place on a buttered tin and bake about ten mi mutes in ai hot oven. Serve on a 'lace paper garnished with. parsley. Whitebait.—Carefully wash the fish, drain on a sieve-. Have ready a deep frying-pan, with plenty of fat in it. See the! fat is boiling. Pin’: a quarter of a pound of flour in a. sheet of kitchen paper; put about 18 fis-h into- the flour, and toss them lightly about. Lift them out into your frying-basket, and shake the basket o-ver the paper to get. rid of all the loose flour. ’ Put the basket into the boiling fat for about one- minute; drain on paper. Repeat this till all are cooked Then put all the fish back in your basket for about one minute more. Serve very liot with fried parsley, lemon, cayenne, and brown bread and butter.