The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1877-03-24
Among the foTo'F'5'

8 mon9 the :: !: aF"'F'S' : !:
I'll, or FARE FOR EIGHT PERSONS
Soup Somon|e. I
Fried pickrrel, t"mat"-sa"cc
axes of potatoes.
Ciyet of hare:
Stew, 4 celery q ID fPrn'ere.
ssa Idle of motion, f'hSl'SI' s'S'e:
Doucette and beet sa|ad'
GrIee an Naderc
Srwou]e soup: Into three quarts OF
boiling beef broth let drop IKE raw !I
mint ni scmoule, s,i'sin" all the while
r.nove TO- the side, boil slowly tor
h,lf ~ hour. skim well, pour into Il
sonu.tur,pu and serve with plate
Of grated parmtsan cheese
Fr;ed pickercl, tomato sauce: Scale,
c,e,nsc wash well, wipe dry a"d
make small missions in both sides OF
four good sized pirkcrt'; DIP IN c''o
w;lk roll in -four aud fry well done
and Slightly brown i'll plenty of not
,or1 lbr ccartan to have lard enough
40 that the fish may float freely while
tryinc); drain on cloth, d'>'' up on
q fnlicd napkin, surround with fred
parsley and serve with bowl OF to-
mato- sauce.
Ciyct of hare: Skin, draw and cut
q large English or two Canadian
Sares in ricccs; put in ste":pan
f"uv ounces of butter, with halt a
nouna of sailed pork, cut i'll squares !;
frv a few minutes, add the hare, ana
fry briskly five minutes longer; be
snrinkle with two ounces OF si''ea
Aonr. mingle we'll, dilute with a bot
tle Of red wine and broth enough to
cover; add pepper, grated nutmeg
and bunch of parsley, bat n" salt
sct to boil, cover and cook slowly tor
IN hour; fry slightly brown and part
Iv done. in clarified butter with lit
tie sugar, two dozen small ""l"nS
add to the hare with half pound O.
fresh mushrsoms (they can be bought
al the year rouul in New york;, wei
washed and neatly trimmed; bo'
twenty minutes longer, remove TN
narslev, skim off all the tat, taste
adl . little salt if necessary, dish III
tile hare and garDitnre with SKIM
mpr: if there was any blood IN tn
hare, miugle it with the sauce STIR OF
thn fire without boiling, pour over
and serve with heart-shaped crouton
fried in butter and ranged around tn
Slowed celery la fcrmiere: Re
move the green stalks, pare, was
we'll and parboil eight large heads Q
celery; put into a saucepan WITH u:
anart Of broth, pepper and eight s|1
res of corned pork; cook al hou'
drain the pork and celery, STRAIN an
free tho broth of its fat, tblcken wit
m ounce of -four kneaded with a
ounce Of butter. stir, boil and redue
to proper consistency dish up til
celery. alternate each head with
slice of pork, pour the sauce over an
serve. 80,
Saddle of mutton, English style
Pare q small, fat and very stale sal
die of Southdown or Canadian shor
breed mutton remove the thin SIX
that covers the fat, make small, sem
horizontal iucisions in the fatty sr
face to prevent cracking while COO
ing. remove the kidneys and most
the inside suet; tie firmly WI
strings to keep in proper shape a
roast on the spit or in pretty Il
oven almost an hour aud a half; drS
and let stand for ten minutes (ne'
aerye dark roasted meats without II
ting them stand . few minutes);
move all the fat from the drlpp'r
Dan, put some good gravy IN the r
and little salt, dish up the sadd
strain and put the gravy in a sau'
bowl, aud serve with glass of c
rant jelly turned on a plate :,
Ge(ee an Madere Make and ella
ouart of jelly with an onnee ;
a half of gelatine, two ounces OF
gar and the juice of two lemo
cool, but do not let settle, 10 kit
n.basin; add a pint of Made
vine, pour into cylindrical cop
Jelly mould, set in a cool place
about three hours, or, what is bet
over night; immerse in tepid wa
wine the mould, turn on a small! q
sert napkin, and serve.-N. \. Wo