RECIPES.

New Zealand Graphic, Volume VII, Issue 9, 28 February 1891, Page 14

RECIPES.

Parsley Sauce for Calf's Head.—Quite the best way to make parsley sauce to serve with calf’s head is the following:—Fry two ounces of butter and the same quantity of flour together, then add three-quarters of a pint of the liquor the calf’s head has been boiled in, and stir the sauce over the fire until it boils ; then strain it throtigh a tammy cloth. The parsley which is added to this sauce must be prepared in this way: Take a good large handful of the parsley leaves and put them into a saucepan with a pinch of salt and a very little soda, cover with cold water, and bring the water quickly to the boil; then strain the water from the parsley, and drain it well, add rather more than an ounce of butter to the parsley and pound it, and then rub it through a hair sieve and add to the sauce. Breakfast Bacon.—The stereotyped breakfast rasher may be much improved both in flavour and appearance if it is soaked well for a quarter of an hour in sweet milk, then well dusted with flour, and fried in plenty of hot lard. This simple process transforms the ordinaly lasher into a veritable delicacy.

A Delicious Chicken Dish.—After the chicken has been cut up in neat joints, it must be put into a saute pan with two tablespoonfuls of salad oil, four sliced onions of medium size, and some bacon—about two ounces, cut in dice shaped pieces. When fresh tomatoes are procurable, two or three sliced should also be added and fried with the chicken, etc. ; but, when tinned ones are used, they should not be added until the other ingredients have been fried. A bunch of herbs and some pepper and salt must be put into the saute pan, and all the contents fried fiom fifteen to twenty minutes ; then a little sherry should be added, and a pint of good brown sauce, and the whole must simmer gently for half an-honr, when the chicken should be quite tender. All the fat must be skimmed off. and a very small piece of finely minced garlic added. Then the chicken should be removed from the pan, and the sauce rubbed through a hair sieve or tammy-cloth and poured over the chicken again, and all boiled up before it is served. The chicken must be served in a pile and the sauce poured over it, and the dish garnished with nicely-fried eggs and croutons. Have you had eggs fried in oil? If they are carefully broken into boiling oil and turned over ana over with a wooden spoon, making them into the shape of a ball, you have no idea how nicely they look, and to serve with the dish given above it is the right way to cook them.

Green Tomato Preserve.—Cat the tomatoes into 4 or 6 pieces, according to size, and take out the seeds. To every pound of fruit add fib of loaf orciystallised sugar, and iozof ginger cut small. Dissolve the sugar in water, let it simmer with the ginger for live minutes, add the fruit, and boil till clear.