TRIED RECIPES

New Zealand Times, Volume LXXV, Issue 5134, 28 November 1903, Page 13

TRIED RECIPES

Neck of Lamb Stewed with Peas. — Put into a saucepan chops from the best end of tho neck of lamb, chop up 13 or more green onions, 1 or 2 lettuce leaves, add I pint shelled green peas, and enough water to barely cover tho moat. Let it simmer very gently for i hour, then add -f pint or more, peas, cook for 20 minutes longer, or if the peas are at all old, for another i hour; add popper and salt to taste. Arrange tho chops neatly in tho centre of a hot dish, and pour tho peas and gravy round. A dish of boiled peas, and another of new potatoes, should be sent to table witn it.

Veal Pic.—Take about 21b breast of veal, cut. it into pieces and put it into a saucepan with water to cover it; let it stew for 1 hour, then set usido to become cold, tills is best done the day before tho pie is wanted. Remove tho gristle and as inuoh as possible of tho bone, roll tho meat in flour, and put into a pie dish, with 2 hard boiled eggs cub in quarters, some chopped parsley, a few slices of cooked, rather fat ham or boiled pork, and seasoning of popper and salt. Fill up tho dish with tho gravy made when boiling the veal, whicli should ho a jelly; cover with a good pastry, nicely ornament it, and bako in a hot oven for TV or 2 hours. When the crust is well risen and lightly browned, cover with paper so it does not get too brown with cooking the pie-. Glaze by brushing over with white of egg a few minutes before the pic is cooked enough. Just How to Roast Beef. —Wipo’tho moat perfectly dry and tie firmly into shape with dean, white string, or use a skewer. Have tho oven very hot for the first few minutes. Do not put anything on tho meat when first placing it in the oven above all avoid putting any water in tho dripping pan. After it has been in the about six or seven minutes, dredge with salt, a little popper and flour, being careful not to get any m the pan. as it is apt to burn. If there is not fat enough from tho roast to baste with, add one cup drippings. Basts thoroughly every eight minutes. Frequent basting is very necessary' if you wish to avoid, a dry' oust. Tho oven should bo a good, steady moderate temperature after tho first few minutes, eo that tho inside of the beef will cook evenly. Allow 12 minutes to the pound for rare, more in proportion. Turn the pan around so that each side of the meat will be roasted alike, and turn it over once, dredging it as before. When it is dono it should have a delicious brown crust- and be very juicy, as singeing tho outside at the beginning prevents tho juice from escaping. After taking the meat from the pan leave about 2 tablespoonfuls of the drippings into which rub 2. tablespoonfuls flour. Then place tho pan on top' of the stove and stir carefully until a nice brown, season with salt and pepper—4 teaspoon Worcestershire sauce improves it and a dash of celery salt. Add hot water or soup stock slowly and cook for a few moments, stirring constantly. The fat is not so likely to rise to the top when tho gravy is mixed in this way. A few sprigs of parsley arranged on tho platter make a pretty finish to the appearance of tho roast. Fruit Trifle.—Piek 1 pint raspberries, 4 pint red and -1- pint black currants, stew until tender with a very little water and about 4 tablespoonfuls of moist sugar. Put 4 or 5 penny sponge cakes in the bottom of a large glass dish ; when the fruit has cooled a little, pour it over the sponge cakes, stand aside and let it get cold. Make a custard with :i pint milk, 2 eggs, and 5 lumps of sugar; pour when cold over the fruit, then whip up edx pennyworth of cream, and pile lightly on the top.

Cheese Salad.—Well wash and dry the .heart of a large boss lettuce, a little mustard and cross, a few sprigs of watercress 2 spring onions; pull them in pieces with tho finger, or out up with a silver knife; mix up in a salad bowl with 3 sliced tomatoes, 2 tablespoonfuls vinegar, 1 of oil. a little pepper and salt; grate 2 or 3 oz cheddar cheese on a broadgrater, and mix in with tljo salad just before serving.