TRIED RECIPES

New Zealand Mail, Issue 1681, 18 May 1904, Page 25

TRIED RECIPES

Leg of Mutton a la Bretonne.—Bone a well hung leg of mutton, insert a clove of garlic, and roll it, and tie with string. Roast and bake it for about two hours, basting it occasionally. Chop up the bones and cook them (previously fried) in stock or Avater well seasoned. Strain the stock thus obtained. Remove the fat. and add half the quantity of tomato sauce and demiglace sauce. Reduce Avell. Place the leg of mutton in this, and continue to cook till tender. Have ready some haricot beans ' cooked in salted water. Drain them well. Fry half a chopped onion in butter to a golden colour. Put in the beans, and moisten with a small glass of Avhite wine; add lt» of butter, and season with pepper and grated nutmeg. Add also a little of the sauce. and cook for about twenty minutes, stirring frequently. Dress the leg of mutton on an oval dish, garnish it Avith the cooked haricot beans and baked potatoes. Sauce over carefully, and send to table with a boat of the sauce in which the meat Avas cooked. Navarin of Pork.—This dish is made from the shoulder, loin or neck part of pork. Cut the meat (say 31b) into regular pieces, trimming off the superfluous fat and bones; fry to a nice light brown colour Avith butter in a steAv or deep saucepan. Sprinkle the meat xvith two or three tablespoonsful of flour; fry a little longer to broAvn the flour. Pour off some of the fat, and moisten Avith one and a quarter pint of stock, and, if liked, a glass of red wine. Season with salt and pepper, and stir till it boils, then add two turnips and two carrots, Avashed, peeled and cut into quarters, also a few button onions peeled and previously fried in butter. Cook till the meat is tender, remove the scum occasionally. Cook also some haricot beans in stock or water, and put them with the stew or else use aa a garnish when dishing up. A little chopped chervil and thyme is often added as additional seasoning. yDish up neatly, pour the sauce over the meat; and serve. This dish is frequently cooked in casserole; that is an earthenware fireproof pot, which can be well recommended for all kinds of stews, being easy to keep clean, slow to burn, and gives an improved flavour to anything cookedin this way. Stewed Lobster. —Take out the meat and soft part from the body and cut it into small bits; put them into a saucepan with two cups of white stock, a little mace, cayenne and salt; dredge in some flour, some bits of butter, and stew it about ten or fifteen minute®; stir it frequently, and when done add a little vinegar or white urine. Cod Fish Oakes.—r-Scald some clear, salt cod fish, remove the bones, and mince very fine. Mix Avith warm mashed .potatoes in the proportion of one-third cod fish to two-thirds potatoes. Add a good lump of butter and sufficient beaten egg to make all into a smooth paste. Bake into cakes one inch in thickness, and aa large round nearly as a teacup. Fry in salt pork drippings, and serve the slices of pork Avith the fish cakes, a slice with each cake. Cold Fowl Cutlets. —Cover the bottoms of some plain cutlet moulds to a depth of half an inch with brown aspic jelly, and put into each a teaspoonful of chopped hard-boiled egg; stir very lightly in,to the aspic and let it set. Take very thin slices of cold foAvl, with about onetliird the quantity of lean ham, also cut very thin. Fill up the mould loosely with these little slices with a sprinkling of chopped parsley and pickles between them. Fill up with more aspic jelly, and when cold turn out and garnish with salad or Avatercress. Pancakes.—-Mix three beaten eggs, ®v pint of milk, a little salt, and sufficient flour to make a thin batter. Grease a fryingpan, pour in sufficient of the batter to coat it to the thickness of a penpy, shaking the pan to prevent its sticking. When one side is brown, turn it, brown on the other, turn on to a paper, place sugar and lemon juice on to it. Roll up and serve.

Cabbage Mould.—Cabbage mould is a very tasty disli. 'Boil a cabbage in a large saucepan three-quarter parts full of boiling water. Squeeze it in a colander till perfectly dry, then chop it small; add a little butler, pepper and salt. Press the whole tightly into a china mould and heat in the oven. A Good Lurr <heon Cake. —Take £lb of dripping, lOoz of flour, |lb sultanas, £lb sugar and 2 eggs. Beat the sugar and dripping together, add the grated rind of half a lemon. Next add the yolks of eggs. Mix some baking powder in the dry flour, stir in the sultanas and work into the beaten eggs, etc. Add a little milk if the dough be too stiff, and lastly add the beaten Avliites of eggs. Beat all, and bake 1\ hours. Fruit Biscuits.—Scald any kind of fruit in a jar closely covered; then pulp it through a coarse sieve, and put to it an equal weight of fine sugar sifted; beat together for tAvo hours; then put into little forms of stiff white paper, and dry them all night in a cool oven; next day turn them and dry again. In two or three days, \\ r hen quite hard and dry, put them in tin boxes or glass eases, and keep in a very dry place.