Grilled Liver.

Timaru Herald, Volume CXLVI, Issue 21379, 23 June 1939, Page 14

Grilled Liver.

Prepare slices of liver i inch thick. Sprinkle with salt and pepper, place on greased wire griller and grill 5 minutes, turning often. Spread with butter and sprinkle with salt and pepper. Garnish with rolls of grilled bacon and parsley. (If using beef liver, and it is tough, parboil slices 5 minutes.) Liver and Bacon Pie. One lamb’s fry, Jib. bacon, 1 onion, cayenne, lib. cold mashed potatoes, £

pint water. Cut liver into very thin slices. Peel and slice onion. Remove rind from bacon. Grease a piedish. Lay the slices of livei, bacon and onion in. Sprinkle with cayenne (salt if necessary). Add water, bake in slow oven about 1 hour. Mash potatoes, add butter and milk. Spread over meat and return to oven to brown. Rhubarb and Banana Surprise. Cut up 6 sticks of rhubarb, put it in a buttered pie-dish and add £lb.

sugar. Slice 3 bananas on this and add a cup of water. Cream 2oz. butter with 2oz. sifted sugar, add 2 beaten eggs, then stir in Jib. plain flour, sifted with a pinch of salt and A teaspoon baking powder. Pour this over the fruit and bake for A hour. Serve cold with boiled custard or cream. Pineapple and Orange Jam. Peel and core a pineapple z>f medium size and stew it with A cup water for 20 minutes. Wash and cut yp 5 sweet

oranges and 1 bitter orange. Soak them for 24 hours in 2 pints water, then bring to the boil. While it boils for 10 minutes, cut the stewed pineapple into small pieces, stir this and the pineapple juice into the oranges, then add 61b. sugar and boil for £ hour. Savory Lamb's Fry. One lamb’s fry, 2 large onions, 2 large potatoes, 2 tomatoes, salt, Cayenne, } cup flour, 11 cups water, bacon. Skin liver. Cut into slices, also slice thinly onion

and potato. Put layer of potato, then onion, then fry. Sprinkle with flour. Repeat till almost full. Cover top with sliced tomatoes and bacon. Pour over the water to which has ben added some Worcester sauce. Cover with lid. Bake about 2 hours. Serve very hot. Veal Jelly. Cut 11b. of lean veal into thin slices, place it in a jar with a small turnip, also thinly sliced, add one breakfast-cup-ful of water and a little salt, and cover

the jar tightly with paper. Steam for four hours before straining. Spanish Rabbit. Rub the saucepan with garlic (this is optional). Put in a large knob of butter, and then 4 large onions, sliced. Joint the rabbit, and lay the pieces on the onions, together with one sliced carrot and a Jib. pickled pork, or bacon. Add no water, but cover, and cook very gently, for about 2 hours. There will be a good amount of gravy at the end of i this time. Thicken it with flour, a dash j

of pepper, and season with any sauce preferred. Cabbage Roast. Cut away centre leaves of one mediumsized cabbage, leaving thickness of 3 or 4 leaves outside. Mix 1 tin of spaghetti. 1 cupful left over meat cut into pieces, 1 teaspoon salt and little pepper. Mix well together, fill cabbage shell and fasten together. Pour A-inch boiling water in bottom of pan. cover and bake in a moderate oven for 30 minutes. Brush with melted butter and serve hot.

Meat Savouries. Take 1 cup mashed, warm potatoes. A cup wheatmeal flour, or plain flour. J teaspoon baking powder, 1 egg. ]lb. grated cheese, seasoning to taste. Blend flour, baking powder, seasoning and cheese with potatoes, then beat in egg ■well beaten). Roll out on a floured board, not too thick, and cut into squares. Mince any left-over cold meat, add one finely chopped onion, and place spoonful on squares, dampen edges, fold over and either fry in boiling laid or bake in a quick oven.