The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1902-12-14

spoonful ~ heel -IJ;ac; u!:sl,d I'm The SINE
/ quantity - v...:a wafer VII. answer.
Cook THIN s.y"ly in uncovered saucepan
! for tan minutes. The broth must be nearly
ahF0c>e.i.
While t.e a~rt:rhokss are cooking prepare
: The HuN.l.s sauce.
pei. wash. Cry and chop oue-qcarter a. Il
pound If IRISH mssnGenu-s: chop .uaTgieiE
one tablespoonful parsley: Uhan choHu@i
nalc . JaisrooEfaI Of sha,lots or white
onions chopped .-- = te4~sp.Ouiul Of white
celery chopped.
Put half 4 tablespoonful Of butter IN a
small SAUCEPAN.
When m-lted put the shallats in. cook
three minutes slowly and toss them. taking
care not to IT them brown; add the parsley
ana tie a-l-r". cook three minutes more
Ada thu mushrooms. coax three minutes
more. stirring meanwhile: add a teaspoon
fUl or -four. Er:r and cook three minutes.
j takes all together twelve minutes.
Ald slowly two gi.is q rich broth. cook
slowly for ten minutes more.
Season with = saltspoouf-l Of salt, quar-
ter O. o0e pepper, remove to the side of the
range and finish with two :ableSpCOHfUiS Of
butter.
To rrerare tia marrow. crack. but do not
separate. thee fr-Sh marrow bones ANA put
them II n bowl Of cold water for one hour.
Put them in = small saucepan. cover them
c~Etir.iy With ir-tI. and cook slowly for
twen,y minutes. drain. cool them OFF, and
opc3 the bones carefully. in order to avoid
having small pieces Of bone IN the marrow.
The marrow will be easily detached il one
piece. and viii he very white.
Have the aCtichck@s ready, dress them
on n hot platter. and ill tneD Up with the
hot EUXclies sauce.
D.-@s the marrow. which must he kept
wausn. on top. Send to the table at once,
. Us 1t must be very hot.
FTLET. TARCI SAUCE
80. <- - - --rIa--
lCiu Of beef cut of the thin end part.
Split It open from under. remove some OF
the meat; leave an even thickness OF fIet
of about an inch.
Have one pound Of lean veal. remove all
the siuews from il. grind it with the pieces
Of flet through the machine.
Cook perfectly dry. but soft, one cup Of
white bread crumbs ~ a little broth.
When cold put in a bowl with the ground
! meat, add four yolks OF eggs. add the peel
iGGS OF half 4 round Of tratf'es. two table
spOonfuls OF butter.
Reserve the trufdes for further use.
Season with . taasioontul OF salt. 4 salt
spoonful OF pepper
Nix well with a wooden spoon. 1t must
become pastelike.
Stuff the fiict with 4 mixture; stitch it
| with Irvine. Butter well a roasting pan.
CIT IN thin slices quarter Of a pound Of
larding pork.
Lay them in the pan.
Place over one carrot. one onion cut in
very thin slices.
! Peel and cut quarter Of n pound OF fresh
! mushrooms: add them to It.
Spread al over the fiiet one tablespoonful
OF butter.
Dust over half a taasnoonful Of salt. a
! saltsoOonful If pepper.
Lay the Ei,t in the pan and finish by
! pouring in half 4 pint Of coed broth.
! Cover The fiIat with a piece OF white pa
| per. buttersd on both sides.
Cook in a warm oven for one hour and q
! quarter.
After thu first half hour haste three
| times.
Remove the fIet into a hot platter care
fUlly. cut the stitches. remove the twine
and keep it in front OF the oven. with door
open.