—Cabbage Soup. — Put I lb of salt pork, 2 lb beef, 4 onions, several stalks of celery and a little salt into four quarts of water and boil until the meat is tender, then strain the broth and remove the fat. Melt a tablespoonful of butter in a saucepan and add a white oabhage chopped fine and cook for five
minutes. Add a pint of the broth, and let the mixture simmer for an hour. Cut the meat into rather small squares and place it in the tureen with the cooked cabbage. Pour the broth over it and serve. —Omelette with Sausage. — For a winter morning there is no better omelette than one made savoury with sausage, which should be partly cooked, skinned (if the sausage links are used), and minced fine. Then break and lightly beat to six eggs. Have a small tablespoonful of butter hot in a pan, slip in the eggs, shake gently in one direction. When set add the minced sausage ; fold the omelette and serve without delay. —Salt Cod with Parsnips.— Take 2 Ito or more of salted, dried cod, lot it soak for 24 hours, them drain. Put it into a fish-kettle or saucepan, pour fresh cold water over it, and let it heat through gradually. It should simmer until tender, but must not boil, ox’ it will become hai'd. Drain it again, lay it on a hot dish, garnish with boiled parsnips cut into lengths, and cover all with egg sauce, made as follows : Heat half a pint of milk, thicken it with flour, add a little salt, pepper, and the juice of a lemon, and stir in two hard-boiled eggs- chopped small. —Baked Cod. — Take a middle piece of cod weighing about 3 lb. Make a simple forcemeat of breadcrumbs, minced parsley, thyme, seasoning, and the yolk of an egg. Put this inside the fish and sew it up. Place in a baking-dish, and surround with carrot, turnip, and onion, and cut into slices. Pour a spoonful of vinegar over, and place two or three lumps of butter on top. Bake for 20 minutes'. Remove the vegetables, and serve the liquor with the fish as a saxxce.
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RECIPES., Southern Cross, Volume 15, Issue 6, 11 May 1907
RECIPES. Southern Cross, Volume 15, Issue 6, 11 May 1907
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