The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-05-28
In The MARKETS.

Ham and Veal ScollOps as an Entree.
Civet of Wild Rabbits and Onions.
The change in the weather of the past
few days has re-established the normal
condition Of affairs in our city markets, ana
yesterday morning at early dawn they pre-
scented an appearance that brought Joy to
those who were laying their plans for the
Sunday dinner. The stallkeepers wore
happy faces as they waited on their Gus
toners and explained how this, that or the
other was just what was wanted.
The early new potatoes that were used
only as a relish have been supplanted by
more substantial looking tubers, such as
the Early Rose and the Burbank seedlings;
green vegetables are in plenty and tomatoes
are making a respectable showing; in the
fruit line there are offered gooseberries OF
respectable size, apricots, figs of purple hue,
almonds in light-green coats, and eurTants
bright red and suggestive Of currant pie.
The market reporter paid a visit TO the
house OF bis old friend, tie epicure, and
partOok OF several dishes prepared by that
individuals old hOusekeeper and cook,
Catherine. One of these was an entree,
which he said was veal and ham scOllOps
with poor mans sauce. The name is I'm
material, because the dish was e tasty one.
and the following is the manner in which il
Tlne gets about pound of veal, from the leg
or the best end of the neck. and cuts this into
oval or round scOllOps and seasons with
white pepper and a little salt She then
cuts an equal number of scoIlops of ham and
puts them with the veal into frying-pan
with some clarified butter and fries them
until OF nice brown. She then pOurs off
the grease, adds the poor mans sauce and
some button mushrooms, covers the pan
and allows the whole TO simmer for about
three minutes, and then it is ready to serve.
She makes circle Of the gcollops, placing
the veal and ham alternately The center
she fills with mushrooms and pOurs the
sauce round the entree.
"Yes, you are quite right did not tell
you how TO prepare the poor mans sauce;
very simple l assure you. You chop an
onion very fine, put IL into stewpan with
a small piece of butter and gently fry the
onion until it assumes light brown color,
then add a teaspoonful of strong, white wine
vinegar, a pinch OF white pepper, a little
thyme, bay leaf, and allow them to simmer
for three minutes, then add small ladleful
Of c0ns0mme and let the whole reduce TO
one-half OF the original quantity. Just be-
fore using the sauce throw ia a spoonful Of
chopped and Dlanched parsley"
In response to question the epicure said
mat he knew Of one way TO prepare cotton
tail rabbits which he thought would be very
agreeable TO those who are fond of game.
Being asked for the mode he said: Take
three small rabbits and cut into small joints,
then parboll one pound Of streaky bacon
and cut into square pieces the size of small
walnuts; Try these In a pan until they
acquire light brown color, then take
them out and lay On plate. and fry the
pieces OF rabbit alsn. Next shake a handful
OF -four over them and toss suem over the
nre Tor three minutes. add tie flied bacon,
Aons mushrooms. an onion stuck will four