RECIPES.

New Zealand Graphic, Volume XXI, Issue XXIII, 3 December 1898, Page 738

RECIPES.

Kidneys alia Milanese make a nice savoury or breakfast dish:—Roll four ounces of butter in flour, and fry it a golden colour. Add to it a pint of stock, in which dissolve a little tomato conserve, one dessertspoonful of chopped parsley, one small onion, finely chopped, a pound of sliced kidney, and pepper and salt to taste. Stew this over a slow fire for forty minutes and add half a tumblerful of claret or port wine, and a teaspoonful of flour —in Italy the ordinary red wine of the country is used—stir again for ten minutes, and serve very hot. Tasty ways of using up the trimmings of veal cutlets. —Carefully separate all the lean pieces of meat from the trimmings, putting all else into a saucepan, with cold water, salt, and pepper, to boil up for white soup, white sauce, good foundation stock,, or anything for which it may be required. The pieces of lean veal may be used in many ways, such as this: — If enough, and not too small, they will make a curry; or a fricassee may be prepared in the following way: Melt a small piece of butter in a lined, saucepan, put in the veal with pepper and salt, and let it cook gently for about twenty minutes. Then stew it in a Gourmet boila for a couple of hours in some light stock, with a small piece of onion and carrot, a blade of mace, and a pinch of celery salt. Before serving thicken in the following manner: Put a little butterin a lined saucepan, and when it boilsstir in flour (in the proportion of a tablespoonful to a pint), according to the quantity of stock to be thickened. Strain the stock from the veal and add gradually as much of it asrequired; stir well over the fire, adding a little milk to make it a good colour. Put the veal back into this sauce to get thoroughly hot, without boiling, and serve garnished with fried croutons and little pieces of curled bacon.

Cooked Herbs. — While living in Staffordshire, England, some years ago--1 learnt many useful things from the people there, among which was a verjuice waj- of preparing herbs for the table. Here is the recipe:—Clean and drain a quantitj- of spinach, two large handfuls of parsley, and a handful of young green onions. Chop the parslejand onions, and sprinkle them among the spinach, and put all into a stewpan with some salt, and a piece of butter the size of a walnut. Shake the pan over the fire when it beginsto get warm, then draw to the side of the fire to finish cooking. It isserved with slices of calf's liver, grilled. and small rashers of bacon. Sometimes it is sent to table w-ith poached eggs. Bread Rusks. — Those who suffer from indigestion will find these very beneficial, and, thanks to the kindness: of a personal friend, 1 am able to give a reliable recipe so that they can bemade at home with verj- little trouble. A'ou will require two pounds of the best bread dough, and a quarter of a pound of butter. Rub the butter well into the dough, then let it remain for about half an hour, and afterwards mould it into an oblong bread tin, and" bake quickly in a very hot oven.