RECIPES.

New Zealand Graphic, Volume X, Issue 11, 18 March 1893, Page 262

RECIPES.

Ragout de Pieds de Veau.—Cut the calves’ feet into several pieces, put them in a stewpan with an onion, a blade or two of mace, a little grated nutmeg, salt, pepper, and a little water ; simmer them gently for two hours, then add a couple of glasses of sherry and some tiny meat balls, simmer again till the feet are quite tender ; remove them from the liquor, and place them on a dish, strain the gravy over them, and garnish with hard-boiled eggs cut in halves lengthways.

Eve's Pudding.—(l) Six eggs, six apples chopped fine, six ounces of suet, six ounces of crackers pounded, six ounces <>f sugar, a little salt and nutmeg. Boil it three hours, and serve with wine or brandy sauce. (2) Pound three-fourths of a pound of crackers, and mix with them

the same quantity of fine suet, apples, and dried currants, seven eggs, and the rind of a lemon chopped fine. Boil three hours.—Home Lovers. (Thank you.) Apple Chutney—2lbs of brown sugar, 2lbs of salt; 101 b of apples after they have been pared and cored, 4 or i a pound of preserved dry ginger sliced (not ordinary lump ginger), 11b of onions or garlic, 2lbs of rasins stoned, or sultanas, 1 tablespoonful of cayenne pepper, 6 pints of vinegar. Mode of making—boil apples and onions in the vinegar for an hour, then add other ingredients, boil slowly, taking care the chutney does not burn, until a nice dark brown colour has been obtained. A pot of peach jam added improves it. When cold tie down, using vinegar for the white paper instead of brandy. Boil slowly for about five hours. The chutney will keep a year ; but half the quantity may be made for a small family.—Subscriber, (thank you.)