The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-10-28

to the gravy In the baking pan the juice
or half lemon. four tablespoonfuls Of
cream and a little Drowned flour. Boil up
and pour over the onions
An onion sauce which IS good with roast
teal duck is made by peeiing and chopping
hne a shallot or small onion Put IL In a
saucepan over the fire with tablespoonful
or butter, and when the butter begins 70
brown, stir in a tablespoonful of -four.
When the flour is brown add half pint
each of port wine and boiling water, a level
spoonful OF pepper and q little grated nut
meg Stir the sauce until IL boils and then
keep IL hot. When the birds are done pour
the driDpings from them into the sauce.
mix them well with IL, and then serve hot
Triple AND EELS.
Closely allied with the onion in the black
list OF foods is one frequently served with
IL. namely tripe. 1t is capable of won
derful effects in its preparation, and
strangely enough. with epicures is a dis
tinct favorite. The famous amateur cooks
who prepare terrapin and oysters for shelr
bachelor parties also cook tripe in various
forms. especially in the chatting dish.
Tripe with oysters is the favorite dish at
one Of the most fashionable clubs in town.
1t is also a delightful dish cooked in Creole
style. broiled, Iyonnaise or curried. With
oysters IL may be cooked after the follow
ing method and will be found excellent:
Thoroughly wash a pound OF double tripe in
cold, well-salted water, drain and scald IL.
When cold cut 1t into narrow two-inch
strips and let IL simmer an hour in quart
or clear soup stock, with a stalk OF celery.
Roll four ounces of butter into little balls;
roll them In flour: add one at time 10 the
tTipe: stir continually and as soon as one
is melted add another. When all are used
let IL simmer half an hour longer. Put the
tripe into an earthen-ware dish and when
cold place in the ice box until next morning
qrr11f IA a ie
BEST, add about thirty medium oysters,
let it simmer three minutes, season with
salt and white pepper and serve on thin
toast.
The New Orleans fashion of preparing
tripe is very much in favor. Cut one and
half pounds of tripe into small pieces
and fry them in pan with two ounces of
butter, one chopped onion and half of a
green pepper, also chopped. Brown them
slightly for six minutes; then transfer them
to a saucepan with one chopped tomato
and one-haf pint of Spanish sauce and
season with a pinch of salt, a. half pinch
OF pepper and crushed Glove Of garlic and
bay leaf Cook for ten minutes and serve
with a spoonful of chopped parsley on top.
Spanish sauce is mixture of butter, -four
and good broth, stirred till smooth, SIM
mered for about an hour; and put through
a sieve, when butter is added.
OF the fish family, nothing perhaps ranks
lower with many than eel. This is no
doubt largely matter of looks. The Hobo
ken Turtle Club, notable for its culinary
achievements, gives this recipe for cooking
cells: Cut into three-inch pieces two pounds
Of medinm-siZed cleaned cells. Rub the
inside of each piece with salt. Let them
stand half an hour. then parboil them.
Boil an onion in quart OF milk and re-
move the onion Drain the cells from the
water and add them to the milk. Season
with half a teaspoonful of chopped parsley,
salt and pepper and a suspicion of mace.
Let them simmer until the flesh of the cells
fall from the bone.
Eels cooked sailor fashion are cut into
three-inch pieces and sailed. Fry an onion
brown in little dripping. add half pint
of broth TO the Drowned onion, part of a
bay leaf, six broken pepper corns, four
whole cloves and gill of cla-et. Add the
cells to this and let them simmer until
cooked. Remove the cells, put them on
a hot DISH add teaspoonful of Drowned
flour to the sauce, strain and pour over the
cells.