Savannah morning news. [volume] (Savannah) 1868-1887, 1884-12-21
HOUSEHOLD NOTES.

CHICKEN FRITrERS.-A good way to
use up bits of cold turkey or chicken is 20
them ina pieces, of uniform size If pos
sihle make batter Of milk aud -four and
egg. sprinkle prpperland salt over the cold
fowl and NIX with the batter: fly as you
do anN kind Of fritt rs in hot lard; drain
WI; serve hot. This is a good breakfast
dish.
OYSTER SAUCE.-ParboI the oysters in
their own liquor, beard them and reserve
all the liquor. Melt a piece OF butter in
saucepan. add a little flour, the oyster
liquor and enough milk to make as much
sauce AS j. wanted. Pu. in a blade of
mace and bay leaf tied together, pepper
and salt to taste and the least dust of
cayenne. Let the sauce come to the boil,
add the oysters, and as soon as they are
quite hot re move e mace and bay leaf.
Stir in few drops OF lemon juice and
serve.
FRIED CHICKEN, a la Maryland.-Put
butter alone INTO deep pan. make it hot,
then take the separate parts of two young,
plump and tender chickens. lay them in,
sprinkle in pepper and salt, cover the pan,
cook slowly hut steadily; when one side
is a delicate brown turn the chicken, and
sprinkle salt and pepper over this side
also; If the fat is absorbed add enough to
keep the chicken from burning. Half an
hour should cook it. Serve with small
French peas or button mushrooms, cooked
separately.
SALMI OF DUCK, WITH OLIVEs.-ROast
for eight minutes tTO sprigtail ducks;
take out and cut off the meat. Break up
the homes and carcaSses and put on the
fire with water, q dozen cloves, one onion
and some celery to make gravy; when
done strain it off. Put in a steWpan the
meat, two ounces of butter, the gravy,
salt, pepper (caV enne), One-half head of
celery cut in strips, a teaspOOntul currant
jelly and a dozen stoned olives; cook
gently ten minutes; stirring it well until
smooth; add a piece of butter rolled in
brown -four, stew five minutes and serve
Verv hot.
SPICED ROUND OF BEEF.-Take about
30 pounds of round of beef, which rub well
with about three ounces of coarse brown
sugar and put into pan for "a hours.
Pound up to powder two ounces of salt
petre, two ounces of black pepper, two
ounces of allspice, little nutmeg, one
blade of mace and six cloves. Mix this
with u ounces of common salt and the
Juice of ounces of pounded juniper ber-
ries and rub well into the beef, reneat-
ing this daily for three weeks. When ready
to be cooked wash in cold water and place
in deep covered pan the size of the meat,
to which add a quarter pint of water.
Cover it with beef suet chopped very fine,
over which put "A common paste crust.
Place on the cover and put into the oven;
when done let it get cool before taking of
the crust and suet.
SHOULDER OF MUTTON.-Rub it over
with salt and pepper, till the inside with
a savOrv tOrccmeat OF herbs, with plenty
OF parsley and no eggs; roll it up and
skewer it into neat oval form or bind it
with tape; lay 1t in steWpan with two
onions, two carrots, some herbs, bay
leaf, pepper, sale and a little broth or
water; stew it gently over a slow fire or
in the oven, basting it often. When nearly
done take off the cover and let the meat
brown in the oven. Before serving take
up the meat carefully, remove the bind
ing and place it on dish to keep warm
while you strain the gravy; take all the
fat off and boil it down to d strong glazing.
Pour this over the meat. Tomato or sOr-
rel sauce may be put around the dish or
cucumber sauce with it.
SLEEPS HEART.-Make a tOlcemeat
with two ounces of beef suet and two
ounces fat bacon finely minced; add quar-
ter pound bread crumbs. pepper, salt, q
little chopped parsley and thyme, and a
little grated lemon peel; if liked, the very
taintest s0upcOn of onion; this quantity
will stuff two sleeps hearts or one calf's
heart. Let the hearts lie in warm salt
and water for half an hour to extract the
! blood; then cut away the windpipe and
carefully cl an and dry. Mix your force
meat with sufficient beaten egg to bind
it-one should be sufficient for this guam
tity. Stuff the hearts with it. pressing it
we'll down into the holes. Secure the flaps
of skin over the top with a needle and
thread, and roast, basting constantly.
Serve with plain gravy and red-currant
jelly. a sleeps heart will take half an
hour - calf's heart, which is the best, an
hour in a hot oven.