The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-07-30
In THE MARKETS.
The Way That Germans Cook Carrots,
and How the English Cook a FHlet.


and How the English Cook a FiIlet.
This IS the season OF the year when the
markets are filed with all that is desirable.
A walk through them at early morn yester-
day gave tie observer an opportunity to
see what the many dealers had to Offer and
IT is only in the very early morning that
the markets are at their best The shrewd
housekeeper aud the wise caterer 90 to
these places before the sun is high above
the horizon, SO they can have the pick Of
the best The greatest variety of new offer
ings were to be seen on the counters and
benches OF the greengrOcers. Among the
novelties were to be seen sweetwater
grapes and a few punches of early black
ones, fresh Almonds. alligator pears, dam
sons, Washington plums and a4+~kfnds of
fine fresh fruits.
Carrots is-EU6d for horses wrote
smau 02ysTn0 had been told by his teacher
10 Write a composition on that vegetable.
but it Is evident that he never ate carrots
as prepared by the Germans, or be might
have added, they is also good for mems "
So spoke the market reporters eDicurean
friend when asked If he had anything to
furnish for The CALLS weekly column Of
palatable dishes. The Germans have q
nice way Of cooking these. ;" continued he,
land they use either the mediums ed or
the small French carrot. If they use the
first named they cut the carrot iutO round
slices; if the last named they use them
whole. To prepare this dish they use The
following Ingredients: Eight mediums zed
carrots, three ounces Of butter, a asp0On-
ful OF finely minced parsley a desserts pO0n-
ful Of minced onion, q tablespoonful IF
-four a pint Of soup stock not too strong
a little grated nutmeg and salt and
pepper 10 taste. They scTape and wash
tie carrots, cut them into round slices about
a quarter OF an inch thick. The butter is
put into stewpan and when it is melted
the slices Of carrot are laid IN il, together with
the salt, pepper, parsley, onions and nutmeg
The pan IS tossed over the fire for few
minutes until all the carrots are saturated
with the butter. After that tbs SOUP stock
Is poured in the pan and the whole is allowed
to simmer gently until the carrots are nearly
done. Then IN another stewpan they put
little butter and dredge in a tablespoonful
Of -four and stir the mixture until it ac-
CURES nice brown color; then they pour
into this the liquor that the carrots have
been sllnmeTing in and let it come to a boil,
after which they pour 1t over the carrots
again and let them simmer until quite ten
der. The vegetable is served very lot on a
hot dish.
'In order that you may have something
more to put in your column" said the cpl
cure, i viii tel! you how 10 roast fiilet If
veal English style. Take a good fat iilet If
veal that has not been kept too long. for
veal to be In perfection should be used soon
alter 1t has cooled in the slaughter house.
lake the bone out Of the ilet and, with a
cutlet-bat, fatteu the udder so as to lengthen
1t out Make deep incision between the
udder and the fllet with knife. and fill the
space with as much wrll-seas0ned stufiDg
as IL Will aoid; then sew IL up with twiue
wrap the udder tightly around the fllet and
secure II IN shape by means of skewers and
string. Put the meat In baking-pan with
q little pure lard and cover with sheet of
thick white paper, well buttered, and roast
1t for about two hours and a hall. just
before the veal is done remove the paper
and dTedge some flour over the meat: haste
the meat with a little fresh butter and
froth 1t. Then dish up the iiet with
little brown sauce, to which has been added
some essence OF mushroom and little
lemon 1oice. 1t should be served I'D with
potato croquettes placed around the dish.
AS you have the mode for preparing one
vegetableland one dish of meat let me tell
you how to make delicious dessert. 1t is
called rice cake with almonds, and is pre-
pared in this way. Take ~ ounces Of good
rice that has been we'll washed and put il
into stewpan with four ounces of butter
half an ounce of bitter and four ounces of
sweet almonds that have been well pounded
IN mortar, one quart of milk and very
llttle salt. on set the whole 10 boil very
gently over slow fire, and when the milk
IS absorbed the rice should be done: in case
IL is not, then add little mora rnilb ond
DOH little longer. When the rice ia dono
NIX III the yelKs OF SIX eggs and the white
OF three whipped. After that tam go
ounces oil shredded sweet almonds and stra,,,
them equally over the inside of nioin
mold, previously thicky strewn with hni
ter, then pour in the prepRl ed rice and halo
the cake Tor an hour aud half. When II
Is done turn II out on dish, and serve mn
| with some diluted apricot jam placed around
the base OF the cake"
Ths Registrar Generals returns show