SIMPLE DISHES

New Zealand Times, Volume LXXIV, Issue 4978, 30 May 1903, Page 4 (Supplement)

SIMPLE DISHES

Knuckle of Veal.—Procure a good sized piece of knuckle of veal and set in a saucepan with a few turnips, a stick of celery, and an onion; cover with cold water, and cook very slowly till quite tender,. ~ Take up the meat, remove the superfluous hone, fold the meat, and keep it in place with a skewer. Beat tho yolks of two eggs with pepper and salt. Brush the meat with this, and sprinkle breadcrumbs over, then brown m the oven for twenty minutes, meanwhile make some good brown sauce, flavour it with lemon juice and chopped parsely. Boil for five minutes, if the sauce is not thick enough. Place the joint on a hot dish, pour the sauce over, and garnish with rolls of fried bacon.

Timbales of Turkey.—Mix a quarter of a pound of (cooked) chopped turkey, a little onion, and finely chopped celery leaves, with half a pint of milk. After this mixture has cooked for a few minutes in a double boiler and then cooled, add to it a beaten white of egg,, half a teaspoonful of salt, a pinch of celery, salt and pepper to taste. Grease timbale tins, lino with flue dry breadcrumbs. then with the mixture prepared as above. While this sets make tho filling. Heat half a pint of milk, add to it one ounce of butter, and gradually work in one ounce of flour, stirring till all is smooth. Add to the sauce nearly half a pint of coarsely chopped turkey, ono hard-boiled egg, some mushrooms and a little grated lemon peel. Season all with cayenne and salt. Place tho cup in a panful of hot water, and bake twenty minutes. Turn out to serve, and pour round a nice white sauce. Garnish with small rolls of fried bacon. Onion Soup.—Cut a Spanish onion into thin slices. Put into a kettle; cover with boiling water; boil for ten minutes and drain; cover with ‘a pint and a-half of water: add a bay leaf and a level teaspoonful of salt; , simmer gently, until the onion is tender, and then press through a purse sieve, adding a pint of milk. Rub together a tablespoonful of butter and two rounding tablespoonfuls of flour; add this to tho soup; stir until boiling; add a tablespoonful of white popper. Press again through a sieve, reheat carefully, and serve. This soup is much better if white stock is used instead of water. The yolks of one or two eggs may bo added just as it is turned into the tureen, in which case less flour will be wanted.

Bakedi Scallo(ps.—This is always a favourite dish.* First stew the scallops in the usual way, then trim off the black parts and beards from tho fish and wash their shells clean. Place three scallops in tho deeper half of shells till all are used. Chop and scald a tablespoonful of parsley, add to it a teacupful of fine white breadcrumbs, stir in a little melted butter, season all with pepper and salt, add sufficient milk to make all into a thin paste. Season tho fish with a little vinegar, cayenne, and salt ,and pour over it some of the mixture, sprinkle a few bread crumbs over all, add small piece of butter and bake for twenty minutes.