ANSWERS TO QUERIES.

New Zealand Graphic, Volume X, Issue 24, 17 June 1893, Page 574

ANSWERS TO QUERIES.

Fried Sheep's Head (‘Maggie.’)—The sheep’s head must be boiled with plenty of vegetables in the water, after it has been well washed in strong salt and water and afterwards blanched. It should boil very gently, and then it must be removed from the water, the bones removed, and a easoning of mignonette pepper, finely-chopped parsley, bayleaf, and thyme, together with a very little finelychopped eschalot and salt, must be sprinkled over it. The head must be laid out fiat, and a dish with heavy weights placed on the top of it. When cold it must be cut in strips about three inches long and an inch and a-half wide, and these strips must be dipped in batter and fried a pretty golden colour. A very good batter can be made in this way :—Put into a basin a quarter of a pound of Vienna flour, two eggs, a pinch of salt, and one and a-half tablespoonfuls of salad oil. Mix together, and then add a quarter of a pint of cold water by degrees, and mix the batter until it is quite smooth and free from lumps. Savoury Potatoes (‘Mrs S.’.) —To one pound of mashed potatoes add a quarter of a spoonful of salt, one gill of sweet milk, half an ounce of grated cheese, and mix well. Place the potatoes smoothly in a small well-greased pie dish, sprinkle over them one ounce of finely-grated cheese and a tablespoonful of butter in small pieces. Bake in a brisk oven until it is a golden brown and serve very hot.