The Mt. Sterling advocate., 1893-12-19
THE ADVOCATE.
Some Good Christmas Recipes.
ox-TA1L SOUP.


Two large OK tails cut in small
pieces, the big joints being divided
Fry nice brown in butter, In the
same butter fry cut-up carrot half a
turnip cut in dice, sliced Spanish
onion and a slice of ham cut in small
pieces. Lay all in soup kettle, add
two quarts of beef stock, pepper, sall
and sprinkle of thyme and sage.
Simmer gently for three or four hours,
Strain the soup, skim it carefully to
get off the grease, return it TO the fire,
and when it boils, thicken with two
tablespoonfuls of flour mixed perfectly
smooth with two tablespoonfuls 70
mushroom catchup. Pick the meat
from the bones and add it to the soup
Mash the vegetables through colan-
der and add them also, Boil up and
serve.
GOLDFISH WITH OYSTER SAUCE.
Have four or five pounds of the
middle of a Goldfish. Tie it in a cloth
put in enough cold water to cover it,
add tablespoonful of salt, let it boil
gently for half an hour. Take out,
remove the cloth and let the 1ish drain
few minutes. Serve on a folded
napkin and garnish with fried oysters
and parsley.
OYSTER SAUCE.
Take cupful of milk or cream, the
liquor from a couple dozen of oysters,
tablespoonful of butter, pinch each
of grated nutmeg and cayenne, Bring
it to a boil add tablespoonful and
half of flour mixed smooth in little
cold milk, Stir carefully, SO it will
not be lumpy. Put the oysters in a
frying kettle or strainer, and hold |
them for half minute in boiling |
water. Put them in the sauce boat
and pour the sauce over them. The
addition of little anchOVy is a great
improvement.
ROAST GOOSE.
Get yCang goose, stuff it with force
meat Law few strips of bacon across
ii, fut little boiling water in the pan
aud bake in moderate oven, basting
frequently. Care must be taken to
have it thoroughly cooked. A gosse
is usually suited with sage and onions
the onions being boiled, chopped fine
and seasoned with sage, salt and pep
per, The glbIets of the goose are to
be simmered for an hour or two and
the liquor added to the gravy.
SEASONED PUDDING.
One pound of stale bread without
crust, soaked till soft in enough cold
milk to cover it. Squeeze all the milk
out. Add six ounces Of finely chopped
beef suet, three onions boiled and
chopped season with salt, sage, mar
oram, thyme and little grated lemon
peel Add three well-beaten eggs.
Bake in a welI-greased fiat pudding
lin. 1t will lake almost an hour 10
bake and should be nicely Drowned on
,op. 1t is served with the goose and
eaten with gravy poured over it.
sIRLOIN OF BEEF. ;
The sirlOin should be roasted in
hot oven and basted fire.
luently with the fat and gravy which
Trip from it. Time required will be !
quarter Of an hour for each pound of
'eef, and a quarter over. The En-
Slish alAa's roast their large joints of :
'eef on spit before the fire and in
his way an excellent flavor is obtain .
d. The gravy is never thickcned, :
'ut served clear and free from fat.
YORKSHIRE PUDDING. =,
Five tablespOOnfuls of flour, two
ggs, pinch Of salt, milk enough to f
make batter the thickness of cream
about pint.J Mix eggs, flour, and s
alt with a little milk till smooth, add
ng gradually the rest of the milk. Y
our the batter into large dripping {
an which has been thoroughly greas-
d with hot beef dripping. Bake in
OF oven fifteen or twenty minutes. ]
erVe with the beef, with gravy pour
d over. ... II
OLD ENGLISH PLUM PUDDING.
One pound each of grated bread
'ombs, suet chopped fine, currants a
nd seeded raisins, half pound of c
tron Sliced thin, a grated nutmeg, 81
le grated rind of two lemons, a tea q
'oonful each of ground allspice, mace ii
nd cinnamon, two wineglassfuls of
inc and one OF brandy, ten eggs well !,
eaten. Dip a pudding cloth in hot !"
ater, wiring it out, -four and butter it, Z
at the pudding on plate within il, :"