15. — Sardines With Rice. This is a new way of serving sardines. Open the can, remove the fish carefully and pour the oil into a frying-pan, adding to it ^ of a bay leaf and >^ of a teaspoonful of curry powder. Thicken with a very little corn-starch rubbed to a paste with melted butter. In five minutes add the fish and draw to one side of the fire where they will heajt through. Serve them on a platter with a border of boiled rice. x6. — Spiced Mutton. This is an appetizing way of serving cooked mutton. Cut the meat into good- sized dice and for about a quart simmer to- gether for five minutes 2 tablespoonfuls of vinegar, i bay leaf and i teaspoonful of peppercorns. Add this to i pint of good brown gravy made with equal parts of brown stock and tomato, add i teaspoonful of onion juice, the meat and a high seasoning of salt and pepper and simmer for fifteen minutes. 17. — Corned Beef Dinner. A corned beef dinner is disliked by many. Try preparing it in this way. Heat the meat 43 Uarch. slowly in cold water. When scalding hot drain, add fresh cold water and keep the pot at the side of the fire all day where the water will barely bubble. Shave the cabbage, soak in cold salted water half an hour, put on the fire in plenty of boiling salted water and keep at a galloping boil for thirty minutes. Drain, pressing out the water, season and heap lightly in a hot dish. Transfer the meat to a steamer or some place where it will keep hot and moist while the potatoes are cooked in the pot liquor. Cooked in this way the meat is tender, the potatoes well flavored and the cabbage rendered as digestible as it can be when cooked. 18.— Sweetbreads with Oranges. Select several large heart sweetbreads, drop into cold water and soak until well blanched, then drain and dry in a cloth. Pull off the tubes and with a sharp knife score lightly all over. Dip each into melted butter mixed with an equal quantity of orange juice; sprinkle with salt and pepper and place on a flat baking pan. Cook in a very hot oven for thirty minutes, basting three times with the butter and orange juice. In a saucepan 43 March. melt and brown i heaping tablespoonful of butter^ add i tablespoonful of flour and brown again; Stir in gradually ^ of a cup- ful of good beef stock. When smoothly thickened add ^ of a cupful of stra✪ Tomato Toastined orange juice and 2 tablespoonfuls of orange sliced, without paring, and cut fine. Season to taste and take at once from the fire. Dish the sweetbreads on a bed of cress and sliced orange, pour over i spoonful or so of the gravy and send to the table. ig. — Meat and Macaroni. Cut the meat in small, neat dice. For I pint break i cupful of macaroni and boil in salted water until tender, then drain. Pre- pare I pint of tomato sauc✪ Meat and Macaronie, turn into it the meat and macaroni, and draw to the side of the fire for fifteen minutes or until the meat is very hot through. Serve on toast. aa — Beauregard Eggs. Cover 3 eggs with boiling water, and keep the latter at simmering point for three-quar- ters of an hour, then cool and shell the eggs. Chop the whites quite fine. Make a sauce with I cupful of milk, i tablespoonful of 44 Marcfu flour mixed to a paste with a little cold milk and ^ of a teaspoonful of salt. Add the chopped whites and i scant teaspoonful of butter, and simmer for ten minutes. Toast and cut into triangles several slices of bread. Arrange on a hot dish, pour over the sauce and rub the yolks through a strainer, letting them cover the sauce. If desirable, garnish with a pinch of chopped parsley.

AI-modernized reading of the original text

15. — Sardines With Rice. This is a new way of serving sardines. Open the can, remove the fish carefully and pour the oil into a frying-pan, adding to it ^ of a bay leaf and >^ of a teaspoonful of curry powder. Thicken with a very little corn-starch rubbed to a paste with melted butter. In five minutes add the fish and draw to one side of the fire where they will heat through. Serve them on a platter with a border of boiled rice. x6. — Spiced Mutton. This is an appetizing way of serving cooked mutton. Cut the meat into goodsized dice and for about a quart simmer together for five minutes 2 tablespoonfuls of vinegar, i bay leaf and i teaspoonful of peppercorns. Add this to i pint of good brown gravy made with equal parts of brown stock and tomato, add i teaspoonful of onion juice, the meat and a high seasoning of salt and pepper and simmer for fifteen minutes. 17. — Corned Beef Dinner. A corned beef dinner is disliked by many. Try preparing it in this way. Heat the meat March. slowly in cold water. When scalding hot drain, add fresh cold water and keep the pot at the side of the fire all day where the water will barely bubble. Shave the cabbage, soak in cold salted water half an hour, put on the fire in plenty of boiling salted water and keep at a galloping boil for thirty minutes. Drain, pressing out the water, season and heap lightly in a hot dish. Transfer the meat to a steamer or some place where it will keep hot and moist while the potatoes are cooked in the pot liquor. Cooked in this way the meat is tender, the potatoes well flavored and the cabbage rendered as digestible as it can be when cooked. 18.— Sweetbreads with Oranges. Select several large heart sweetbreads, drop into cold water and soak until well blanched, then drain and dry in a cloth. Pull off the tubes and with a sharp knife score lightly all over. Dip each into melted butter mixed with an equal quantity of orange juice; sprinkle with salt and pepper and place on a flat baking pan. Cook in a very hot oven for thirty minutes, basting three times with the butter and orange juice. In a saucepan March. melt and brown i heaping tablespoonful of butter, add i tablespoonful of flour and brown again; Stir in gradually ^ of a cupful of good beef stock. When smoothly thickened add ^ of a cupful of strained orange juice and 2 tablespoonfuls of orange sliced, without paring, and cut fine. Season to taste and take at once from the fire. Dish the sweetbreads on a bed of cress and sliced orange, pour over i spoonful or so of the gravy and send to the table. ig. — Meat and Macaroni. Cut the meat in small, neat dice. For I pint break i cupful of macaroni and boil in salted water until tender, then drain. Prepare I pint of tomato sauce, turn into it the meat and macaroni, and draw to the side of the fire for fifteen minutes or until the meat is very hot through. Serve on toast. aa — Beauregard Eggs. Cover 3 eggs with boiling water, and keep the latter at simmering point for three-quarters of an hour, then cool and shell the eggs. Chop the whites quite fine. Make a sauce with I cupful of milk, i tablespoonful of Marcfu flour mixed to a paste with a little cold milk and ^ of a teaspoonful of salt. Add the chopped whites and i scant teaspoonful of butter, and simmer for ten minutes. Toast and cut into triangles several slices of bread. Arrange on a hot dish, pour over the sauce and rub the yolks through a strainer, letting them cover the sauce. If desirable, garnish with a pinch of chopped parsley.

Records on this page

Tomato ToastBeauregard EggsSardines With RiceSpiced MuttonCorned Beef DinnerSweetbreads with OrangesMeat and Macaroni

365 tasty dishes