Hilda's "where is it?" of recipes

with the meat and soaked bread. Mix one egg with the mixture, whisk the other with some milk, and pour over the whole, after being put into a buttered pie-dish or into little cups (the old Indian way), with a lemon or bay leaf stuck into each little cup. Put them in the oven to bake, and send to table in the cups or pie-dish. Serve with rice. (This dish is equally good made of cold mutton.) One ounce of tamarinds soaked in half a pint of boiling water, then strained, and the juice used for Bobotee, Sasaties, and Curries instead of vinegar, gives a very pleasant acid flavour. BRAWN. Ingredients. 2 Calves' Feet or 12 Trotters. A tablespoonful Coriander Seeds. J bottle of Vinegar. The Spices to be tied up in a 12 Allspice. muslin bag. About 24 Peppercorns. 3 or 4 Bay Leaves. 3 Red Chillies. Boil the sheep's feet quite tender, and when cold and firmly jellied remove the fat and bones. Boil with the spices and vinegar for an hour. Little pieces of sheep's tongue may be cut up in it. Pour into moulds, garnished with eggs, lemon, and parsley. BREAKFAST DISHES. See Brawn, Croquettes, Chicken (Scalloped), Eggs (Curried), Eggs (Poached), Eggs (Scratched), Fried Bread, Fish, Fritters (Beef, etc.), Ham Toast, Herrings, Kegeree, Kidneys, Mushrooms, Mutton Chops, Omelets, Oysters (Scalloped), Porridge, Ragout, Rissoles, Rolls, Sausages, Scones. BREAD SAUCE.— See SAUCE. BREAD {BROWN). (Our old " Groote Post " Recipe. Cape.) Take about six pounds of meal, pour into it three cups of home-made yeast {see Yeast), and as much tepid water as will make it the consistency of dough. Knead it well for a quarter of an hour, till your hand comes clean J3 B] "BREDEE"— "BOONTJES BREDEE." out of the dough. Set it to rise in the pan in which you have mixed it, and cover it up well. Put in the warmest comer of the kitchen. It will be ready for making into loaves in two hours, and will then have a rather disagreeable odour and feel quite spongy. Six pounds of meal will just fill an ordinary baking-pan for a moderatesized stove oven. Keep the stove well heated, and when it has been in the oven for an hour turn the baking- tin round. Bread made in this way is generally very sweet and wholesome. {See LOAF.) <' BREDEE?' (A favourite Cape Stew. Malay.) Take two pounds of thick rib of mutton, or in ordering four pounds of cutlet meat, take all that is rejected after carefully cutting and paring the cutlets. Take this meat, cut in small pieces, put into a stewing-pot with two onions cut small. Let the meat and onion fry to a nice brown — do it burn, A rather quick fire is required for browning onions. Take one dozen or more large tomatoes, cut in slices or pass through a mincing machine. If the tomatoes are not quite ripe add a teaspoonful of sugar, salt, a small piece of red chilli ; let the tomato and meat stew gently; if watery, remove the lid of pot till there is a rich thick gravy. Bredees are not to be made in deep saucepans, but in flat pots, as they would be too watery in the former. Meat can be done with any vegetable in this way. Cauliflower, potato, vegetable marrow, makes good Bredee, {See TOMATO BREDEE, p. 244.) "BOONTJES BREDEE' (Dry Bean Stew. Cape or Malay.)