RECIPES.

New Zealand Graphic, Volume IX, Issue 24, 11 June 1892, Page 601

RECIPES.

To Re-warm Cooked Meat. —Take say two good-sized Spanish onions, and after having peeled them slice them finely and put them into a frying pan with two ounces of nicely clarified beef dripping, season them with plenty of pepper and salt, add a bunch of herbs, and then fry all together until the onions are a nice golden colour, then add a tablespoonful of French vinegar, and rather more than a pint of good thick, well flavoured gravy, or brown sauce. Let the onions simmer in this sauce until they are quite tender, and then rub all together through a fine hair sieve, and remove any grease which may be on the sauce. Add a pinch of sugar, then place in the dish in which the meat is to be served twoor three tablespoonf ulsof this sauce, andon it arrange some slices of cold beef which should be cut very thinly, cover the meat with the sauce, and then arrange more meat on it, continuing in this way until a sufficiently large dish has been prepared, sauce should be the last layer, and some browned crumbs should be thickly sprinkled over it. Place the dish in a tin containing some boiling water, and bake in a hot oven for a quarter of an hour. Mutton can be cooked in the same way, and when a well-flavoured stock is used to make the dish with it is cold meat well-disguised. If, say, a stockpot is put on to the fire early in the morning presuming the contents to consist of any bones which have been used for making stock for consomme, any bones from cooked meat, odds and ends, and plenty of vegetables, if it is allowed to simmer gently all day, it can be entirely emptied in the evening, and after the stock has been strained through a sieve you will not find that the bones, etc., are much suited for anything else. The stock should always be emptied out of the stockpot every evening. If allowed to remain in it all night until cold the colour and flavour will be quite spoiled.

Trifle.—There are many way* of making a trifle for a party supper, though there is much of a muchness in all methods lor this delicious dish ; still, by using others than one’s own occasionally, the slight difference is sometimes agreeable for a change, so I mention this one should any readers care to try it. This is to line your glass with macaroons, sponge fingers and ratafia drops, sandwiched with strawberry or raspberry jam, pour over enough sherry and a glass of brandy to soak, then a thick boiled custard, finished by a whipped cream added the last moment, of whites of eggs and pounded loaf sugar whisked to froth. Before putting custard, etc., stick the cakes over with split blanched almonds.

The two following recipes have been kindly sent me from Fiji :—

Pickled Limes or Fit's. — Pickled limes are a West Indian delicacy; they are very nice with cold meat, and particularly with curries. You must get good sound limes for pickling, they are better just before they turn yellow. Rub each one with dry, coarse salt, and then stand on end in a dish covered with salt. Do this for thiee days. They must be well rubbed each day with the salt. On the third day, pickle them. Dry them first with a cloth, and then put the limes into a jar. To make the pickle, get some good vinegar, and add to it a teaspoonful of ground ginger, one teaspoonful of pounded cloves, the same of cinnamon, and a dessertspoonful of strong black pepper. Pour this over the limes, and let them stand for a month before using.

Apple Chutnee. —This recipe is really for mangochutnee, but apples are a very good substitute. Take two dozen large green cooking apples ; they must be perfectly sound. Peel them, take out the core, and cut them into small pieces, then put them into your stewpan with enough vinegar to cover the fruit. Stew gently for one hour, then add £lb. of chopped sultanas, jib. of currants (must be well washed first), lib. ot onions chopped small, a small piece of mace, a teaspoonful of ground cinammon, 1 tablespoonful of ground ginger, 4 cloves (pounded), 1 tablespoonful of salt, 21b. brown sugar, 10 small chillies. II you have not chillies use instead a small teaspoonful of good black pepper, and if liked a small clove of garlic ; add one pint of vinegar, ami boil all together for two hours. If the chutnee becomes too thick you must add more vinegar to keep it to the right consistency. Bottle if hot, and put brown paper on the top soaked in brandy, then cork well.