MEAT IN THE MENU.

Star (Christchurch), Volume XLIV, Issue 386, 31 March 1932, Page 14

MEAT IN THE MENU.

Try these Fresh Recipes Now. MUTTON COLLOPS ARE GOOD. Cut some fairly thin slices from a leg of mutton, removing all sinew, skin and fat. Brush them with olive oil or plain melted butter and then season each with very finely-chopped parsley, a little minced Spanish onion, pepper and salt. In a stewpan melt some butter and stew the eollops until they are almost cooked, moving them about with a wooden spoon now and then. Then add some good brown stock and a dash of lemon juice. Simmer them very gently until they are done. Put them on a very hot dish and poor the gravy over them'. California Veal. Take about 2ib lean veal, and brown it in a stewpan with butter, an onion and a carrot finely sliced, and a seasoning of salt and pepper. When the meat is well browned add the juice of a lemon, half a cupful of water, and a gill of cream. Stew very gently for about three hours, keeping the lid tightly closed. Add a little boiling water if necessary. When cooked, cut the veal into slices and arrange on a dish and pour the gravy and vegetables over them. Curried Steak and Kidney. Fry two thinly sliced Spanish onions in hot beef dripping and add to them three-quarters of a pound of steak and half a pound of beef kidney (which have been cut into small pieces) and a gill of water. Simmer for ten minutes, then put into a stewpan and cover, and boil very slowly for an hour and a quarter. Then add a dessertspoonful of curry powder, a tablespoonful of flour which have been rubbed to a smooth paste with water with a little browning to colour. Allow to cook slowly till the liquid thickens, then serve hot with boiled rice. Pilau of Mutton. Ingredients: lib sliced shoulder or neck of mutton, loz dripping, 1 sliced onion, 1 sliced tomato, £ teacup of rice, i teaspoonful of cinnamon, £ teaspoonful of curry powder, stock or water, and seasoning. Melt the drip ping in a stewpan. Lightly fry the mutton on both sides, and add sufficient stock or water almost to cover it. Add the sliced onion and seasoning. Cook slowly for one hour. Add half a cup of washed rice. Skin and slice the tomato and add with the curry powder and cinnamon to the stew. Cook very slowly till the rise has absorbed all the liquid. Dish the meat and rice. Garnish with little piles of fried raisins, prepared as follows: Melt some margarine in a frying pan. Add raisins and fry slowly till they swell (about 2-3 minutes). Drain off fat and