Mutton Haricot. — Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. 'Transfer to a stewpan, and 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint parboiled pota- toes or 1 pint boiled macaroni and 1 pint shelled peas✪ Mutton Haricot ; season, simmer till vegetables are done. Brown Kidney Stew. — From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys add 1 cup brown sauce (see Sauces), season very highly with Worces- tershir✪ Brown Kidney Stewe and catsup, and stand over hot water for 10 minutes. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 36 THE ROYAL BAKER AND PASTRY COOK To Roast a Leg of Pork. — Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt✪ Roast Leg of Pork. When half done score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. Sweetbreads. — Scald in salted water ; re- move stringy parts ; put in cold water 5 or 10 minutes ; drain in towel ; dip in egg and bread or cracker crumbs, fry in butter✪ Sweetbreads, or broil them plain. Veal Cutlets, Breaded. — Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slewly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each✪ Veal Cutlets, Breaded,' and serve in a hot flat dish. ¥ Stuffings VEAL STUFFING.— 3 cups stale bread crumbs, 3 onions chopped fine, 1 tea- spoon salt, Ml teaspoon white pepper, 2 tablespoons chopped parsley, Mi cup melted butter or suet. Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, \ cup melted butter. Chestnut Stuffing for Poultry. — 1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, cup melted butter. Oyster Stuffing for Poultry. — Substitute small raw oysters, picked and washed, for chestnuts in foregoing receipt. Celery Stuffing. — Substitute finely cut celery for chestnuts. Stuffing for Pork. — 3 large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste. Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste. Stuffing for Tomatoes, Green Peppers, etc. — 1 cup dry bread crumbs, teaspoon salt,✪ Veal Stuffing M4 teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs. ¥ Poultry O CLEAN POULTRY.— Put 2 table- spoons alcohol in saucer, ignite, and over this singe the fowl. Cut off head just below bill. Untie feet, break bone, and loosen sinews just below the joint ; pull out sin- ews and cut off feet. Cut out oil-sac. Lay breast down, slit skin down backbone toward head ; loosen windpipe and crop and pull them out. Cut off neck close to body. Make

AI-modernized reading of the original text

Mutton Haricot. — Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, add 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint parboiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas ; season, simmer till vegetables are done. Brown Kidney Stew. — From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys add 1 cup brown sauce (see Sauces), season very highly with Worcestershire and catsup, and stand over hot water for 10 minutes. To Roast a Leg of Pork. — Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt. When half done score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. Sweetbreads. — Scald in salted water ; remove stringy parts ; put in cold water 5 or 10 minutes ; drain in towel ; dip in egg and bread or cracker crumbs, fry in butter, or broil them plain. Veal Cutlets, Breaded. — Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slewly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each,' and serve in a hot flat dish. ¥ Stuffings VEAL STUFFING.— 3 cups stale bread crumbs, 3 onions chopped fine, 1 teaspoon salt, Ml teaspoon white pepper, 2 tablespoons chopped parsley, Mi cup melted butter or suet. Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, \ cup melted butter. Chestnut Stuffing for Poultry. — 1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, cup melted butter. Oyster Stuffing for Poultry. — Substitute small raw oysters, picked and washed, for chestnuts in foregoing receipt. Celery Stuffing. — Substitute finely cut celery for chestnuts. Stuffing for Pork. — 3 large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste. Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste. Stuffing for Tomatoes, Green Peppers, etc. — 1 cup dry bread crumbs, teaspoon salt, M4 teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs. ¥ Poultry O CLEAN POULTRY.— Put 2 tablespoons alcohol in saucer, ignite, and over this singe the fowl. Cut off head just below bill. Untie feet, break bone, and loosen sinews just below the joint ; pull out sinews and cut off feet. Cut out oil-sac. Lay breast down, slit skin down backbone toward head ; loosen windpipe and crop and pull them out. Cut off neck close to body. Make

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Mutton HaricotBrown Kidney StewKidneys with Brown SauceRoast Leg of PorkSweetbreadsVeal Cutlets, BreadedVeal StuffingPoultry StuffingChestnut Stuffing for PoultryOyster Stuffing for PoultryCelery StuffingStuffing for PorkStuffing for Geese and DucksStuffing for Tomatoes, Green Peppers, etc.

The royal baker and pastry cook