The Samaritan cookery book

Lay veal out flat and take away gristle. Spread over the sausages, stripped from their skins, the eggs and ham or tongue, and dust with the grated lemon rind. Roll up and bind with tape, and lay in a stewpan on a heap of vegetables and a little water. Cover with greased paper and steam for 2 hours. Take it up and press between weights, remove tape, and brush with glaze when cold. Mrs. W. Henderson, Mount Florida. FRICANDEAU OF VEAL. Some slices of veal. I Salt, pepper, and mace. Sone sweet herbs. I Tomato, sorrel, or other sauce. Cut some slices from the leg of veal, beat flat, and trim nicely. Stew the meat till tender in as much water as will just cover it. When quite cooked lift it on to a hot plate and keep hot. Add some sweet herbs, salt, pepper, and mace to the gravy, with a little sauce ; let it boil up quickly and strain over the veal. M. W. P. KIDNEYS A LA LOUISVILLE. Mutton kidneys. Butter. Breadcrumbs. Eschalot. Coralline pepper. Salt. Remove the skin and core from some mutton kidneys. Split them open and season them with salt, coralline pepper, and eschalot. Steep them in warm butter, then dip each into freshly made white breadcrumbs. Pass a skewer through the kidneys to keep them open, and grill for 8 or 10 minutes, turning only once while cooking. Arrange some mushroom puree on croutons, then fill kidney with puree and lay on the croutons. Puree of Mushrooms for Kidneys a la Louisville. For 5 or 6 kidneys take 5 or 6 well washed fresh mushrooms. Chop finely and put into a stewpan along with i oz. butter, a little salt and pepper, and i small eschalot chopped. Stew gently until into a pulp, then add i oz. fresh breadcrumbs and a little finely chopped parsley. J. S., Paisley. A TASTY DISH. 4 mutton kidneys. I i onion, i 02. butter. i hard-boiled egg. i dessertspoonful flour. | A little parsley. Salt and pepper. Skin the kidneys and cut them in small pieces. Put in a small stewpan the butter and the flour and stir together. Add the onion finely chopped, seasoning, and the kidneys. Let all simmer for an hour, pour into a dish, chop up the egg, add the chopped parsley to it, and sprinkle over the top. Serve very hot, with pieces of toast round the dish. Mrs. R. Mitchell, Giffnock. SWEETBREADS A LA DAUBE. 2 or 3 large sweetbreads. 1 J lemon. Some veal gravy. | Stewed celery. Blanch 2 or 3 large sweetbreads. Lard them. Put them into a stewpan with some goo ! veal gravy, a little browning, and the CORPORATION TELEPHONE, 1190. M.&0. BROWN, Family Bakers , 277 & 279 Sauchiehall St, . . . AND . . . 380 Great Western Road, — WEDDING CAKES, GlUALlTY UNEQUALLED, fir FROM ONE GUINEA UPWARDS. Gingerbread a Specialty. Celebrated Shortbread. PASTRIES OF THE FINEST QUALITY. juice of the lemon. Stew them till quite tender, and just before serving thicken the gravy with flour and butter. Glaze the sweetbreads, and serve with their own gravy and bunches of stewed celery round. Mrs. Watson, Helensburgh. SAVOURY SHEEPS TROTTERS. 6 sheep’s trotters. 2 ozs. dripping. J an onion, i teaspoonful vinegar. Forcemeat. A sprig of parsley. Salt and pepper, i teaspoonful of Lemco. Some breadcrumbs and a little grated cheese.