The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-02-22

strips are thoroughly. chilled in ice water
ing then. securely in tt the split end OF the
Harding needle made for this especial pur-
gashes down the side about two inches
apart and filling these with pieces of salt,
FRICANDEAU OF VEAL LARDED.
When one does not wish to purchase a
which is. the part properly employed for
a fricandeau a thick outlet may be used.
than a quarter of an inch square, and two
inches long; put the strips of pork. or
the needle and take stitch about a quar-
ter of an inch long and deep on the up
down the center in a line, letting the ends
of the lardoons touch overlap each 9TH
the veal thickiy with these. The frcan-
deau may be praised on a bed of vegeta-
bleS. These rubbed through a sieve when
meat is done and used to form the basis
of the brown gravy served with frican-
or spinach. A brown mushroom sauce can
be SerYsd If # Rr prs ffs for ehange
Mince fine one Glove of garlic, peel and
slice medium sized onion and fry these
the meat begins to brown. In the mean
time scald a pound of tripe. scrape it with
inches wide and about FIVE inches long.
When the sausage meat is done season it
roll them up and tie them closely; put
them into a frying pan with enough but
and brown them quickly. Also brown some
little sausage balls while the tripe is
tripe is brown lay the rolls on a hot dish.
Put a little hot water in the pan and stir
seasoned tomatoes Let It cook few mi f
utes and pour it on a hot platter; arrange
them on end, and heap the little sausage
meat balls in the center
Take the trimmings of cold cooked
game. an ounce of butter, an ounce of
made from the bones), two tablespoons of
bread crumbs. and a little sherry:
the flour and stir until smooth: then add
the stock and stir until it boils. Put in
the the minced meat ana season with Fo3 SAT- f
fire add the sherry. Place the mixture
the bread crumbs Place in the oven to to
brown and serve very hot. -
WITH NOODLES
Prepare the chicken as for stewing; sea-
with -four Fry each piece a nice brown
and lay the pieces in deep stewpan. Melt
two tab5e7spoonfu 1so of butter in sauce
of flour and stir until a good brown color,
but b mot an s Add dG f bo IF w s
son with salt and pepper, $. and let simmer s
Sauce is too much reduced add little hot
stock or water, as the meat should be
hot dish and keep warm while you finish
the sauce. Add some noodles that have
been boiled IN Salted water ana drained, to
the sauce: add teaspoon of minced pars-
ley and "a teaspoon of lemon juice. Let
boil up. then turn out on heated platter.
Arrange the chicken in the center, placing
the joints in their original position as near
ly as possible. Sprinkle a little minced
parsley over the top and serve.
CHICKEN MINCED WITH EGG.
Take all the meat from the bones of
a cooked chicken left from dinner and cut
into dice Stew the bones in q little water
with a slice of onion, sprig of parsley and
small piece of bay leaf. Remove all the
fat from the stock when done and season
with salt and pepper. Make a sauce with
two tablespoonfulS of butter, two of -four,
a gill of the stock and gill of milk. Let
it boil few minutes; then put in the
mince. Place the saucepan over one con-
tanning boiling water while YOU poach the
requisite number of eggs. When eggs are
done place the mince in the middle of a
hot dish: arrange the eggs around the
edge on triangIes of nicely toasted bread:
sprinkle a little minced parsley over the
eggs and serve very hot
Inquiries Answered.
Miss n. H. writes: VIII you kindly
write recipes for good home made bread
rolls and currant bread to be made with