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RECIPES.

—Mutton Steak as "Venison. Required ; Steak from a leg of mutton, juice from one or two lemons, - 3 -, ounce of butter, salt and cayenne. Cut a steak throe quarters of an inch thick from the middle of a legof •mutton (thus providing three hot meals from the leg). Soak for four or five hours in lemon juice and water in equal parts, then wipe dry. Broil like ia steak in a very hot pan. Put on it a lump of butter, flavoured with lemon juice, salt and cavenne. and serve at once. Any nice salad or vegetable may be served .with this. —Kronieskies of Eggs. — Required : 3 hard boiled eggs, 4ozs bacon, 2 tablespoonfuls of thick white sauce, pepper, and salt, fiymg hatter, grated cheese. Chop the eggs up finely and mix the sauce and the seasoning. Have the bacon cut in very thin slices. Take a teaspoonful of the egg mixture. shape it like a cork, and roll in a. small slice of thinly cut bacon. Stick it on the end of the skewer, pass it through batter, and grop in to deep fat, which is just he?innmg to smoke. Several may he fried at the same time, and should he drained directlv thev are a golden brown. Pile on a napkin, and scatter grated cheese over. —Cheese Pudding.— The above will be found a hearty supper 'dish. I.ay thin slices of stale bread, lightly buttered, in a baking dish, and cover with broken cheese, no matter how old and dry it is. Season with red pepper and salt. Fill the dish with alternate layers of bread and cheese- Beat tivo eggs’ in a pint of milk. Pour over the bread and cheese, and hake in a hot oven. This will serve six persons. —Rice Croquettes. — In making these a little grated cheese stirred into the rice makes a marked improvement, and plain rice croquettes may he varied in a hundred ways by the different ingredients which may be stirred in with the rice, the different flavourings used, and the kind of sauce served with the croquettes. —Light Dumplings.— Take a pound of light, raised bread dough, one egg, and butter the size of an egg. Knead thoroughly until smooth, using flour as necessary ; mould into balls not quite the size of an egg. Flour, a large pan well, in which the dumplings far enough apart to prevent touching when well raised ; cover them and keep in a warm place until light. Place one quart of water in a kettle, a little butter and salt, one cup of molasses, let this come to a boil, drop in carefully the dumplings, and cook till thoroughly done, using the liquor they are cooked in' for sauce. Your baker will supply you with the dough.

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https://paperspast.natlib.govt.nz/newspapers/SOCR19070831.2.33.2

Bibliographic details

RECIPES., Southern Cross, Volume 15, Issue 20, 31 August 1907

Word Count
464

RECIPES. Southern Cross, Volume 15, Issue 20, 31 August 1907

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