INSTEAD OF A JOINT

Timaru Herald, Volume CXXV, Issue 18617, 12 July 1930, Page 14

INSTEAD OF A JOINT

SOME APPETISING DINNER DISHES. Chops, steaks and joints are the inevitable standbys of the unimaginative housekeeper, but, especially in a small family, there are Innumerable other things that can be had instead, which add variety to the mundane matter of meals, and tend to reduce the butcher’s bill also. Scalloped Brains.

Calves’ or lambs’ brains can be made into appetising dishes. To scallop them they shoflld be parboiled, and when cold broken into small pieces. Heat in a saucepan with some butter, quarter of a pound of peeled and coarsely chopped mushrooms, pepper, salt, lemon juice an'd a little nutmeg. Cook for about half-an-hour, stirring occasionally, then place in a greased fireproof dish. Cover with crumbs and dab with butter, and bake a golden brown.

Rissoles from brains are good served with crisp rolls of bacon. For them parboil the brains, remove all skin and membranes, and mash with a fork, adding a little chopped parsley, pepper, salt, breadcrumbs, and a little nutmeg, if liked. Bind with an egg, make into flat cakes, and fry a golden brown.

Kidneys and Bacon. Kidneys and bacon make a tasty dish, and for them either lambs’ or pigs’ kidneys can be used. The latter are larger, and have a distinct flavour. Take some thin rashers of bacon and wrap one round each kidney, and secure with a small wooden toothpick. Bake in the oven, and serve round a heap of mashed potato. Another way to serve kidneys is with maitre d’hotel butter, and some people like them lightly fried or grilled and then stuffed with a good forcemeat stuffing and finished in the oven. Economical Tripe Recipes. Tripe is eaten too seldom.. It is economical, nourishing and easily digestible. A simple way to cook it is to boil it in milk with onions, and thicken the gravy well before serving. Another way is to fry it, and for this it is cut into even pieces and dipped first in flour, then in melted butter and then in flour. Fry in butter, first the smooth side and then the other, for about twenty minutes. It can be served plain with chopped parsley and a little melted butter, or fried tomato or some tomato sauce can be served with it.

Stuffed beef heart is a good dish for a cold day. It should first be well washed in salted water, then well dried and a deep cut made through the middle of the heart, then another across it, so that the centre is opened. Into this is pressed a good forcemeat stuffing, made with breadcrumbs, seasonings, herbs, onion, butter and an egg. Skewer the heart together, dust with seasoned flour, and roast for an hour, basting often. Serve with a gravy to which a tablespoonful of sherry an& two of tomato catsup have been added.

Nutritious Liver. Liver is full of nutriment, and for those who are tired of liver and bacon it can be minced finely and cooked slowly in the oven with butter arid seasonings. Or it can be sauted, as are kidneys, and served with a border of rice. Another way is to chop it finely and mix with pepper and salt, herbs, a chopped onion, and some moist breadcrumbs. Bind with an egg yolk, make into cakes and fry in deep fat.