Mary's Mixing Bowl

New Zealand Journal of Agriculture, Volume 63, Issue 4, 15 October 1941, Page 362

Mary's Mixing Bowl

Uses for Fore ■= quarters

The prize of 2/6 for the “Best Uses for Fore-quarters” is awarded to “Matilda,” Te Puke, for the following recipes:— Stuffed Shoulder. Bone shoulder by cutting knuckle off, and work round the small end to loosen it, using a pointed knife. Work round bone until you can loosen it, and it will draw out. Fill place where bone has been with stuffing made of breadcrumbs, parsley, mixed herbs, little onion, pepper,- salt, small piece of butter, and egg to bind. Roll up and sew into shape, or secure with skewers. Roast in oven as you would roast any mutton. This can be served hot with gravy, but is equally nice left till it is cold before cutting. Boiled Neck and Breast. — in boiling water, boil for two hours, and serve with caper or parsley sauce. Carrots and white turnips are very nice boiled in same saucepan and served with mutton. Be sure and chop mutton, so the joints can be severed when serving. " Irish Stew.— Joint breast of mutton, cut into chops, put in saucepan with layer of chops, layer of onions cut in slices, layer of potatoes peeled and

cut in slices, and water to barely cover. Season with . pepper and salt, and stew gently for. two hours. About half an hour before serving, add . dumplings (small) made from scone dough cup of flour, teaspoon baking powder, and milk to mix. Roll into small round balls. Haricot Stew.— Take about 3 lb. of neck of mutton. Cut chops as for Irish Stew. Fry two or three onions, one or two carrots, one turnip (if liked) for few minutes. Then fry chops for few minutes also; Strain fat off. Place meat and vegetables in saucepan, add pepper and salt to taste, also water to barely cover. Stewvery . gently for two hours with the cut-up vegetables, skim off any remaining fat, thicken and serve hot. ’ Chops.— The chops may be cooked as loin chops are, either fried, grilled, or baked. Mutton Broth.— Save water the mutton was boiled in, add pearl barley, vegetables (carrots, onion, turnip, etc.), add pepper and salt to taste. Cook until barley is done, and serve hot. Milk may be added, and chopped parsley added last. is an improvement. The neck and breast may also be curried and served with boiled rice. The shoulder may be roasted as it is, and the breast may be roasted and served with mint sauce. The fore-quarter of mutton is also very nice if pickled. Make a brine of salt and water, • adding a little sugar and very little saltpetre— lb. coarse salt, i lb. sugar, 1 dessertspoon saltpetre, and about 1 gallon boiling water.. This should float an egg in it. to be salt enough. Place meat in and leave for several days, and then boil as you would corned beef. “Matilda,” Te Puke. Divide, it first of allneck, ribs, shoulder. ’ ‘ / 1

/ Neck. Cut into chops, brown in pan, and then, after adding seasonable vegetables, stew gently for about three hours. , Add plain dumplings ' (1; cup flour, 1 teaspoon baking powder, and a little salt mixed with cold water) i hour before serving. ' Ribs.— Chop where required for carving. Keep back about four cutlets for frying. Bake the rest with pumpkin, potatoes, etc. Use the half next the backbone hot, and keep the rest for next day to use cold, with salad or pickles. Shoulder. Cut in half, and boil shank , end with vegetables. Serve with parsley or onion sauce. Add barley or other thickening to the water for broth. Remove the ■ bones from the other 1 ("half, stuff with breadcrumbs and seasoning,. binding it with an egg, and bake or braize. Nice hot or cold; or bake without ' boning or stuffing and serve with bread 'sauce. “Elizabeth,” Gisborne. There are plenty of ways to vary mutton if a little work is not a nuisance to the cook. (1) Neck makes Irish stew or haricot mutton, or soup as desired. (2) The actual shoulder roast, and have hot or cold, with vegetables or salads. (3) Chops can be fried, or boil the whole as one piece (no flap on F.Q.) and when tender (don’t boil to pieces) remove the bones. Put a piece on a plate and spread with a cooked stuffing; put another large piece of meat on top, and press with a weight or a plate. This is useful for lunches or lunch sandwiches. (4) Cornish pasties can be made by. dicing meat off any part of a quarter and add it to potato and onion: simmer for a few minutes, then bake'between pastry. /• • , (5) Mutton Chop Suey.—Brown pieces of the mutton in hot fat; add any vegetables available such as onion, parsnip, swedes, etc., and simmer. Thicken with flour and a little curry. Serve with boiled rice., —R.L.V., Hamilton. Joint. Bone shoulder of muttton, stuff cavity with forcemeat or stuffing —1 cup breadcrumbs, 2 1 small finely minced apples, 1 minced onion, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1 dessertspoon brown sugar, pinch herbs, bind with egg or milk. Sew up or roll into roast. Braise with any kind of vegetable and serve with good brown sauce. Known as Mock Duck. Cutlets.— Cut off the best chops, trim nicely; dip in beaten egg, then browned breadcrumbs. Serve with, brown gravy, tomato sauce, mashed potatoes, garnished with parsley. Remaining Neck Chops.— Trim off any fat, place in ..casserole with chopped up onion, celery, carrot, and small

apple. Make gravy with 1 tablespoon flour, pinch salt, pepper, mixed, with cup cold water; nour over chops; leave it in a good oven for 2 hours, stirring occasionally. Before'; serving add chopped parsley. Serve with mashed potatoes and boiled parsnips. Meat Tasty or Tart. — Take all meat from remaining bones, put through 1 mincer, with small onion and apple. Add chopped carrot or skinned tomatoes. If not. quite enough meat, add cooked macaroni. Cook as pie, or, if liked, between two layers of Yorkshire pudding. In this case cook mixture first. Place layer of Yorkshire pudding in hot greased tray; cook till set, add filling of meat, and top with Yorkshire pudding. Cut into squares and serve piping hot. Bones to be used with parsley, lentils and chopped vegetables carrots, parsnips make soup or broth. “First Try,” Taupiri. Take off the shoulder, and have this last, as this piece always keeps the best. You ‘can have this as the roast of the week. Now, take the fat neck chops and make them into an Irish stew. Boil the chops the night before; next day skim off all fat; add whole onions, then carrots cut in large rings, and lastly add whole potatoes. I usually add the potatoes after the stew has been boiling for about J an hour. Now you will have all the large chops left, and unless the family is large, these will do twice, so next , day

''illlllillllllllllllllllllllllllllllll illllllllllllllllllllllllll!lllllll Delicious Raspberries. RASPBERRIES are delicious done in any way, eaten at any time. What is your favourite way with raspberries? It won’t be long now before the fruit season is in full swing again. So send your raspberry recipe to the “Mixing Bowl”—2/6 for the best one received by November 20, 1941. ' Illlllllllllllllllllllllllllllllli - —lllllllllllllllllllllllll!lllllllllhn

you have crumbed chops. Trim, and then roll chops in egg and breadcrumbs and fry. Serve with mashed potatoes and mashed carrots. The next day you can have curried chops, and here is my recipe: —To make the curry, cut up finely, two large onions and fry in a casserole with a - tablespoon of dripping until they are a golden brown. Add a tablespoon of curry powder and the same amount of flour, mix well and return to oven to brown; add more dripping if. necessary. Then add slowly half a pint of boiling stock, and keep free from lumps. Next add a small carrot, cut into dice’ the juice of half a'lemon, a tablespoon of chutney, and salt and pepper to taste. Trim chops, fry a golden brown, add to sauce in casserole, and cook slowly in oven for one hour. Serve on a hot dish, with the curry sauce, and boiled rice. For vegetables, creamed potatoes and carrots, or swedes. With the

ends that one always trims off, put into a saucepan, \ add water, and make stock. Next day, skim off fat, add vegetables and barley, and you have a large amount of good soup. I always cut my joint as soon as it arrives, and put on the pieces for stock, as I find that the meat keeps better this way, more so in hot — “Biddi-Jan,” Redcliffs. DATE CAKE. 8 oz. flour, 4 oz. butter,' 4 oz. sugar, 2 eggs, essence of lemon to flavour, 1 teaspoon Edmonds baking powder, 2 tablespoons milk, 4 oz. dates. Cream butter and sugar, add essence, beat eggs well, then add eggs and flour alternately; add milk with last of egg, then the baking powder, and lastly the stoned dates. ‘Put in a greased tin or tin lined with greased paper. Bake in a moderate oven (400 deg. F., top off, bottom low) from 45 to 60 minutes according to depth. ' • • • '* ; ' ' • ■ ■ . * •': \ PLUM LOAF. 6 oz. flour, 3 oz. butter, 1 oz. candied peel, 2 eggs, 6 oz. sultanas, 3 oz. sugar, i teaspoonful baking powder, little flavouring. Clean the fruit, cut up the peel. Put the butter and sugar into a bowl, and beat with a wooden spoon until light and creamy; add the eggs and flour alternately, and beat thoroughly for

about ten minutes. 'Mix in the baking powder and flavouring. Lastly stir in the fruit, pour into a tin greased and lined with paper. Bake in a moderate oven for about 1 hour. BACON AND BANANAS. Skin a banana. for each person, . roll in flour, and fry in bacon fat. Serve on bacon slices, instead of i eggs. This is a tasty breakfast dish, and a good substitute when eggs are expensive. GREEN POTATOES. Spinach, 1 egg. butter, flour, salt. and potatoes.. Stew the spinach in a little butter until tender, then chop finely. Grate the potatoes and mix 3 tablespoons of the spinach with the potatoes, an egg, a little butter, and enough flour to bind, with, salt to taste. Form into dumplings, and boil in salted water for 20 minutes. ' SARDINE AND CHEESE FRITTERS. Sift 1 large cup flour, 1 teaspoon baking powder, 1 teaspoon icing sugar, good pinch salt, a pinch of cayenne. Add 1 cup grated cheese, and mix to a soft consistency with 1 well-beaten egg and a little milk. Take a little of the mixture in a tablespoon, place a sardine in the centre, cover with more of the mixture, and: roll in crushed cornflakes. Drop into a pan of boiling fat, and brown nicely all over. Drain on white, paper, and serve hot with chip potatoes. • ■ PARKINS. Jib. oatmeal, 1 egg, Jib. flour, . between J and J lb. sugar, J lb. good beef dripping, J.breakfast cup golden syrup, 3 level teaspoons bicarbonate of soda, 2 teaspoons ground ginger, 2 teaspoons cinnamon, 1 teaspoon spice. Mix dry ingredients, rub in butter, add beaten eggs, then golden syrup. Roll into balls, and place on buttered tray. Bake dark brown in moderate oven. TOAD IN A HOLE. ' lib. cold sausages, cut up, 3 pint condensed milk, J- teaspoon baking powder, 4oz. flour, 1 or 2 eggs, pepper and salt. Arrange the sausages in a piedish, make a batter with the flour, milk, eggs, baking powder, and seasoning, Pour over sausages. Put some pieces of dripping on top, and bake about 1 hour in moderate oven. DEVILLED MEAT. Cut some cold meat in thin slices, and place in a fireproof dish. Cover with brown sauce, made with fried onions, flour, stock, and seasonings, adding 2 tablespoons of chutney. Simmer the sauce for 10 minutes before pouring over the meat. Cover with breadcrumbs, and bake for 15 minutes.

SYRUP SPONGE. ' Jib. flour, Jib. suet, J teaspoonful bicarbonate of soda, 2 teaspoonfuls ground ginger, 1 gill milk, 1 egg, 1 tablespoon brown sugar, 1 gill golden syrup. Sift the flour, soda, and ginger into a basin, add the finely-chopped suet and sugar. Beat the egg, and add to it the melted syrup and milk, then stir this into the dry ingredients. Steam in a greased basin for 2 hours. Serve on a hot dish, with heated golden syrup. PEACH PUDDING. 1 tablespoonful butter, 2 tablespoonfuls sugar, 2 eggs, 1 cup milk, pinch of salt, 2J cupfuls flour, 1J teaspoons baking powder, 1 cupful dried peaches.

Cream butter' and sugar, add wellbeaten eggs, then milk, and then the sifted salt, flour, and baking powder. Beat well, then stir in the peaches, which have been soaked, skinned, and cut into small pieces. Turn into a wellbuttered basin, and steam for 2 hours. ECCLES CAKES. Melt 1 oz. butter in a saucepan, stir in 2 oz. brown sugar, 1 oz. candied peel in small pieces, 4 oz. currants, J teaspoon cinnamon, and a little nutmeg. Do not cook, but let butter and sugar melt. Make flaky pastry. Roll out thinly, cut into rounds, put a little of the mixture on each, wet edges, and pinch them together to form a ball. Turn over and roll round until the currants show through. Mark the top, sprinkle with egg and sugar, and bake.

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