RECIPES.

New Zealand Graphic, Volume XXI, Issue XIII, 24 September 1898, Page 328

RECIPES.

German Mustard.—lt will keep perfectly sweet and good for a year. Mix together eight tablespoonfuls of mustard. four tablespoonfuls each of salt and white sugar, a saltspoonful of cayenne pepper, four tablespoonfuls of melted butter, the juice of one raw onion (squeezed through a lemonsqueezer), and mix all to the right consistency with vinegar. Press into pots for use.

Simple Curry Sauce.—Put a large spoonful of butter into a saucepan over the fire; add one onion cut into slices, and cook until the onion is lightly* browned. Then stir in one teaspoonful of curry powder and add gradually* a generous cup of brown gravy or rich stock. Let the mixture boil fifteen minutes, then flavour with lemon juice and stirain through a coarse sieve, and the sauce is ready to serve.

Orleans Rabbit.—Prepare and truss a rabbit for roasting, and when it is cooked cut off the fillets, sprinkle salt and pepper over, and warm in a sauce prepared as follows:—Take a tablespoonful of thick gravy, add to it two tablespoonfuls vinegar; heat all together, and then add Ijoz fresh butter. seasoning of sugar, cayenne pepper, and chopped parsley. Let the fillets only just simmer in the sauce, arrange in a pyramid, and pour the sauce over.