The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-06-04
In THE MARKETS.
One Way TO Prepare a Nice Sunday Din
ner for Party OF Six.

| One Way TO Prepare a Nice Sunday Din
ner for - Party OF Six.
At this time Of the year the housekeeper
| who rises with the sun and wanders through
| the markets of this city can have the first
| pick Of the many fine and tempting mOrSels
! that are placed in the butchers, poultry
| mems and ish-dealers' stalls, aud they can
! have the choice of what the green
| groceTs and fruitmen offer. There is to be
| had almost everything that one can wish
for, and the prices are not so high but that
| every one can indulge in some luxury, II
| only once a week, and that for the Sunday
J dinner.
| by the way" said the market reporters
! epcure8n friend who was around making
/ his selections, If you would ike to know
| how to prepare a Sunday dinner, say Tor
| SIX. one that is within the reach OF aim OSt
any one who can invite q friend or two, l
l will give you little menu. You say yes,
we'll then here it is - and on the back Of a
| card he wrote the following:
MENU FOR SIX PERSONS.
Clear Rice Soup.
Smells a la Maitre d'H0tel.
Mutton Outlets and Mushrooms.
Roast Loin Of Veal a FADglaiSe.
CauifOwer, white sauce.
PLANE Lettuce
Red CurTant IariletS.
Cheese, nuts, coffee.
Now to the mode To make clear rice
soup you take half pound Of good Caro-
/ lima rice, pick il we'll, wash 1t and then par
boil 4 for 10 minutes and drain of the
water. Then to the rice add two quarts of
strong consOmme and boil it gently until
the rice begins 10 feather or separate, when
il viii be ready 10 send 70 the table.
Then the fish; take the smells, split
| them down the back and bone them, or
your fshman will do that for you, then put
| them in a buttered pan, season with salt
] "a Curnpy4 IA Ifsfa If d
lemon over them. Cover them with q piece
/ of butleTed paper and set them IN the oven
! for about seven minutes, then put them on
q hot dish ana spread over them sauce
made of butter mixed cold with chopped
parsley and lime juice.
Mutton outlets with mushrooms comes
next Trim the outlets in the usual manner
season them with pepper and salt, then egg
them over slightly with paste brush
dipped IN the yelk OF an egg, pass each cut
let through some fine bread crumbs, dip Ia
clarified butter and bread cTumO again,
then place them in a pan with little clar-
fed butter and fry them over brisk fire
until they are Of light brown color Make
a circle Of them on a dish and fill the in
side OF the circle with mushrooms aad white
sauce.
Now to the roast OF loin of veal a
PAnglaise, you get piece Of lon cut with
out the chump end aud the skirt left on
trim IL square and stuff il according 10
your particular choice Of stuffing. The stuff
fing is 10 be put into an inrisiOn made in the
flap wrap the flap or skirt piece round
tight, so as TO secure the kidney fat; fasten
IL with skeWeTs and string, cover ii with
two sheets Of buttered paper, and place in
a reastiDg-pan. Put in the oven, and when
nearly done remove the paper shake lit
tie flour over the roast; then pour little
melted butter over IL and let 1t remain in
the oven until 1t is OF a light brown color,
and hen serve. Gravy in bowl
with this You serve plain lettuce and
caulitiOwer with white sauce, and for dessert
you bring on the red cuTrant tartlets, which
are prepared as follows: Take half a
pound Of tart paste, made Of one pound Of
! -four, half a pound OF butter, very little
salt, two whole eggs and about a gill of
water. Spread the -four on the slab, making
a hollow In the center. then add the butter,
| sugar, salt and the water. and break in the
| two eggs; work the whole together with the
hands into firm paste. As / was saying,
! you take this paste, roll it out rather thin,
/ then stamp out % circular flats the size Of
| the molds. Use these fats to line the
| molds, fill each tartlet with curTants, add
some sugar, then cover each with narrow
/ strips of the paste, laid on so as 10 form
| open diamond work, place them on bak-
! ing sheet and bake them Of a light color I;
when done shake powdered sugar over
| them, and then hold a TedhOt shovel over
! them so as TO give them glossy appear
! ance. OF course you can finish the dinner
| with cheese and nuts, and black coffee or
| tea, Just as you like"