ORIGINAL

Otago Daily Times, Issue 24685, 14 August 1941, Page 12

ORIGINAL

ATTRACTIVE CASSEROLE DISHES There is nothing dowdy about the modem casserole with its gleaming surface and attractive shape. The ingredients can also be dressed up m a thousand ways. You can mix fruit as well as vegetables in the foundation “ stew,” you can use crisp potato cases, or lay miniature scones over the steaming meat. The secret in casserole cookery lies in the flavouring. Experiment with a teaspoon of Worcestershire sauce, a few pickled walnuts, a dash of ketchup. a soup cube, a spoonful of wine, a chopped leak, a minced clove of garlic or a dusting of spice—ginger, nutmeg or cayenne. If you want a rich brown colour, never skimp the pre-frying of meat and vegetables. Use seasoned flour to build up the flavour. Let the cooking be slow and leisurely. When you want to cook on top of the stove, instead of in the oven, always set the casserole on an asbestos mat or it may crack. Here are some casserole ideas: Beef Olives or Veal Birds.— Season, stuff and roll the thin slices of stewing steak or veal. Tie securely. Brown the rolls in smoking hot fat and braise them slowly in the casserole on a bed of browned sliced vegetables with stock to moisten; or else stew them gently with mushroom or tomato puree. , . . Hot Pot. —This resembles an Irish stew, but the potato and onion are first boiled for a few minutes and then sliced. The alternate layers of neatlycut meat and vegetables are well seasoned, and the last layer must be of sliced potato. Gently pour in half a pint of stock (for a fair-sized casserole). Dot top layer with dripping or bacon fat. Put lid on casserole. Bake for 2\ hours. Then remove lid and brown top. . , x ~ Savoury Curry. —A delectable way to use up cooked meat, fish or vegetable is to turn it into a savoury curry, a creamy ragout or a brown hash, and to serve it within a potato case. Line one large or some small casseroles with mashed potato very smooth and well seasoned. Brush over with beaten egg yolk and bake a pale golden tint. Fill the centre with the creamy meat and serve very hot. Creamed tuna fish, scrambled eggs, savoury crabmeat or a dry curry are equally good in potato cases. Casserole Pies. —Then there are the baked casserole pies with alternate layer of cooked vegetables, cooked meat (or fish) and well-seasoned sauce, with buttered crumbs as the top layer. . . ..... Try creamy macaroni mixed with cheese sauce, with alternate layers of flaked fish with sliced hard-boiled egg and green peas. Test the flavour of minced roast veai with scraps of ham, alternated with thick puree of mushrooms and peas. Investigate the merits of cooked and chopped broccoli with layers of nunced rabbit and bacon, and of macaroni tossed in tomato puree. The last layer below the crumbs should always be of sauce.