Tempting Breakfast Dishes.

New Zealand Graphic, Volume XXIX, Issue XX, 15 November 1902, Page 1275

Tempting Breakfast Dishes.

SURPRISE *\USAGES. Required: One pound of sausages. One pound of mashed p*»tatoe<. One Parsley- Breadcriir x os. Parboil the sausages. Th i. remove the skins. Roil or natten out >mall pieces of *he potato, roll up jne sausage in it. it as neatEy as possible, and raS-LU* care ’’ see al! rhe meat is hi-bl- Mr i. Xex r »>eat up the esrg- Brush each potat xroated <ausa«re «*-.er with 'oRod them in rhe crumbs. Press these on lightly so as to give a smooth surface. Have ready some frying ;ar. enough t*» c-unver rhe sausages. War- t a faint blue smoke rises from rhe pan. put in a few at a time- Aitcr rbe tirsi minute draw rhe pan off •• tire, ami let them fry more si » y. - ■ - . ’ f t»i e the inside eooke»i. They will take about four or ive minutes. Lift otK. drain on paper. Serve very hot on a fancy iLirnish with fried parsley. BUTTERED SHRLMPSRequired: One ounce of butter. >»ne ounce of flour. Half a pint of niilk. cream, or stock. Half a pint of shrimps. Salt, pepper, and a little juieeMelt the burr c r >n a saucepan, the flour, aitb mix it in smoothly. Now pour th«- milk in graduahy. Pur the part on rhe fire and stir t.:”he sauce thickens. Then add rhe shrimps, which have been shelled and. i*3 ref si! ly looked over. Allow it to simmer gently for a few minutes, but rake care it bo--not boil- Add salt, pepper, an.. lemon juice to taste. Have ready a round of hot buttere-’ t >as:. Pour over the mixture and serve at once. KEDGEREE. Required: One ounce of butter or drippiugHalf a pound of boiled rice. Half a pound of any cold cooked fish. Sall, pepper, an t cayenne. One or two hard-boiled eggs. A little mace, if liked. Mek the butter in a pan. add to it lie tiee. fish, and the white of the eggs cur in small pieces. Season well, and make it thoroughly hot. Pile it _ - '*>me finely chopped parsley and hard yolk of egg rubbed through a sieve. BROILED FLOUNDERS Required: The flounders * one for each iierson >

\ little warmed butter \ little chopped parsley Wash and dean the fish. brush them over with the butter, then dredge them lightly with flour. Place them n a -light ly-grrase<i grid ton. and iron ' roil or grill them on a dear, bright fire til! a pale brown. Th-.y must be turned once, ami wiil t.>*e about five minutes to cook. Put a little put of bntter on each, and sprinkle over a little very finelychopped pars leyServe w .th or without fish sauce. Ware.—These fish are very delicate, and should be eaten very fresh, as thev speedily deteriorate. MEAT TOAST. Required:

' ' ■ Four ounces of cold meat or game. One teasp»*<iful of chopped ; .»rs|ey. One trasp»«onfu! «»f chopped onion, or shallot. ■ - _' One and a half :a drsp«onr' milk. Two tomatoes. salt and pepper. Cut the bread into neat shapes, such as ovals or squares. Fry them a pale »rown. or. if more convenient. toast and butter them. Chop the meat finely. ;idd '*» it t r parsley and shallot. Melt the butter in a pan. hear anti when the butter is hot rhe tire with a wooden -:<> - ♦« “’ll rhe thickness of cream. Now add the meat, rih th ' mutoes through a sieve and add them S . - • ■ -..- - litre does not run off the toast wher heaped on I “lie on the pieces of toast. sprinkle with chopped parsley, and ?-«-rve h " Note.—lf liked, some ham or tongue can mixed with the meat.