Lillian Massey school recipes

Onion juice or parsley. + ec. buttered crumbs. Mix the seasonings with the meat. Make a brown sauce and add meat. Place one-half crumbs in bottom of greased baking dish. Turn in the meat mixture, and cover with remaining crumbs. Brown in a hot oven. CASSEROLE OF RICE AND MEAT. 4 e. chopped cooked meat. i tsp. chopped parsley. 4 tsp. salt. 4 tbsp. fine crumbs. Pepper. 1 tsp. egg. Onion juice. e. cooked rice. Mix all ingredients except rice. Add enough stock to make mixture pack easily. Line a greased mould with part of the rice. Fill with meat and cover with remaining rice. Cover tightly and steam 30 minutes. Serve with Tomato Sauce. BEEF TIMBALE WITH MACARONI. 1 long stick macaroni. Onion juice. ¢ c. cooked meat. » + tsp. chopped parsley. ¢ tsp. salt. 4 tbsp. bread crumbs. Pepper. 1 tsp. egg. Stock or hot water. Cook macaroni whole in boiling salted water. Chop the meat fine, add the seasoning, crumbs, egg, and enough stock to make it pack easily. Coil macaroni around inside of greased timbale mould; fill with meat mixture, cover with greased paper and steam 30 minutes. Unmould, garnish with parsley, and serve with Tomato or White Sauce. FISH BALLS. % c. salt codfish. 2 tsp. egg. 4+ c. potatoes. + tsp. butter. Pepper. Wash the fish in cold water and break in small pieces; wash and pare the potatoes and cut in pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft, drain and shake over the fire until dry; mash, add the beaten egg, butter and pepper, add more salt if needed, and beat until light. Take up the mixture by spoonruls, mould slightly, and fry in deep fat. SCALLOPED OYSTERS. 4 oysters. Pepper. + tsp. salt. 4 ce. buttered crumbs. 2 tsp. oyster juice. Strain the oyster juice through a cloth. Pick over oysters, remove pieces of shell and pour cold water over them in a colander. Cut in half. Season. Put one quarter cf the crumbs on bottom of a buttered scallop shell, then one-half the oysters; repeat, sprinkle with oyster juice, and put remaining crumbs on top. Bake 15 minutes in a hot oven. FRICASSED OYSTERS. + tbsp. butter. + tsp. salt. Pepper. Cayenne. 4 oysters. Place butter and seasonings in a saucepan. When hot add oysters, shake the pan occasionally. When oysters are plump, drain and place them where they will keep hot. Add enough milk to make liquid 2 tbsp. % tbsp. butter. 2 tbsp. milk and oyster liquor. 4 tbsp. flour. 4 tsp. lemon juice. + yolk of egg. Cook first three ingredients as white sauce, add egg and lemon juice. Reheat oysters in sauce. Serve on wafers or toast. LOBSTER CUTLETS. + ce. chopped lobster meat. Few grains nutmeg. > 4 tsp. salt. % tsp. lemon juice. Few grains cayenne. 3 tsp. chopped parsley. 4 tbsp. flour. i tbsp. butter. 4c. milk. Mix seasonings with lobster meat, and add sauce; cool. Shape in form of cutlet, dip in crumbs, egg and crumbs, fry in deep fat, and drain. Insert a small lobster claw in end of cutlet. Garnish and serve with Sauce Tartare. SAUCES FOR FISH AND MEAT DRAWN BUDTER SAUCE. _ 2 tsp. butter. Salt and pepper. + tbsp. flour. 4% Cc. hot water. 5 tsp. vinegar or lemon juice. Make as a white sauce. When cooked add vinegar. For Parsley Sauce add i tbsp. chopped parsley. TOMATO SAUCE. + c. tomato. Parsley. x c. water. + tbsp. butter. 1 clove. + tbsp. chopped onion. 1 pepper berry. 4 tbsp. flour. Salt and pepper. Cook first five ingredients 15 minutes. Brown onion in butter and finish as a white sauce, strain. HOLLANDAISE SAUCE, 3 tbsp. butter. Cayenne. . 4 yolk egg. 1 tbsp. boiling water. Salt. + tsp. lemon juice. Cream butter, add egg and beat well; then add salt, cayenne and water; eook over hot water, stirring constantly, until the sauce thickens. Remove from fire, add lemon juice and serve at once.