RECIPES.

Otago Witness, Issue 1342, 18 August 1877, Page 19

RECIPES.

Bread Puddings. — Pour one pint of boiling milk over half-pint of fine bread crumbs, add to these three eggs well beaten, the rind of half a lemon grated, and sugar to taste j butter some small moulds, and pour in the mixture. Bake until a light -brown, turn them out on a dish, and sprinkle white sugar over them. .Serve with treacle or jam sauce. Mutton Motoed. — Take some slices of cold mutton, about £lb., free them entirely from fat, gristle, and outside parts, and mince them very finely ; melt a small piece .of butter in a saucepan, and stir into it a tablespoonful of flour; keep .stirring till it gets brown, then add half a pint of good stock, some powdered sweet herbs, pepper, and salt to taste, and the minced meat; keep on stirring till the. mixture is quite hot, add a little chopped parsley, then work into the mixture the yolks of one or two eggs 'beaten up with little lemon juice. Serve : within a wall of mashed potatoes, or rice .plainly boiled or dressed with tomato sauce and Parmesan cheese. ,