Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-25
VARIE D c 90 K Err
Whom the Usual Round Has
Tired, Try These
FOR MEAT AND FISH
NEW WAYS TO SERVE OYSTERS
NEXT MONTH.
A Rich Combination Of Chicken and
Vegetables - Baked
Halibut.

| regular round of roasts steaks and outlets
! is apt to get on the housekeepers nerves
| The family, too, raises the question OF q
variety in fare, but at the first touch Of
| spring a domestic inertia seizes on the
| much-tried housewife, and it is hard to
| concoct new dishes. Here are some meat
! and fish recipes trifie out of the ordinary
! line, each in it's way well tried and proven:
Beef Heart Stuffed-Boil the heart three
hours, leaving only enough of water at the
| end for gravy Make a dressing of bread
crumbs, melted butter, pepper and salt, to-
gether with sage and chopped onions
| When the heart is tender cut out a por
| ton of the middle and fill the cavity with
| this dressing Put the heart in a pan in
the oven with the liquor it was boiled IN,
| season with pepper and bake about twenty
minutes Chop the piece of heart fine,
| stir into the liquor in the pan and thicken
| slightly with Drowned -four. This makes
| a rich gravy, to be served separately.
| When served cold, without gravy it makes
| an appetizing luncheon dish.
| JelIied Veal-Put a knuckle of veal into
| a kettle cover with cold water and bring
slowly to a boil. Skim and let simmer two
hours Season with slice of onion, a blade
OF mace, pepper, dozen whole cloves half
a teaspoonful of allsplce, one grated nut
meg, and let it simmer an hour longer.
Remove the joint of veal from the stock,
free it from bones and every particle OF
gristle and put the meat into a square
mold. Strain the liquor and boil it until
reduced to one quart. Add half cupful or
vinegar the juice of small lemon, pep
per and salt, and pour over the meat. Let
IT stand over night to set. This should
be garnished with lemon and parsley when
it is served.
Another method of serving veal as a de-
licious and nourishing luncheon dish is the
following: Boil a piece of lean veal until
tender Lift meat from liquor, cut into
strips three or four inches long, and return
to the kettle in which it was boiled. Add
Il teacupful of rice to every three pounds
of veal. Season with salt, pepper parsley
and a piece of butter the size of egg.
Allow the meat to stew gently. until the
rice is tender and the water almost evap-
GRATED. BY adding little curry powder
this can be converted into spicy entree.
When combined with lamb oysters seem
to gain in flavor. The following is a tempt
ing cream stew: Cut two pounds of lamp
into small cubes. breast piece is prefer
able. Season with sage, parsley, salt ana
| a dash of cayenne. Cover with water
and stew until tender. Add a cupful of
cream and when it boils add two dozen
| fresh oysters. Serve as soon as the oysters
begin to curl at the edges.
Chickens which have passed the year-old
| mark are available for the fastidious house
| wife if they are cooked in the form of a
| stew. JOINT three cnlCheIS anu Sue" lIelli
| together with six green peppers, one slce
| of boiled ham and one onion in enough
| water to cover them until the meat falls
| from the bones. Remove the chicken meae
| to large dish and keep hot. Strain the
| broth, add a quart of canned tomatoes and
stew down thick with salt Heat can
| of peas, add them to the broth while hot,
| and pour over the chicken meat.
Baked Halibut-Lay the fish in strong
| salt and water Wipe dry, score the top,
| lay in dripping pan with a cupful of boll-
| ing water poured over 1t. Bake twelve
| minutes for each pound of meat. Have
ready two tablespoonfu!s of butter dissolved
| in hot water and mingled with the juice
| of a lemon. Basic often with this mix
| ture. When the fork penetrates the meat
| easily take it up and add to the gravy one
| teaspoonful of Worcestershire sauce or cat
sup and one tablespoonful of butter rubbed
| into two tablespoonfuls of Drowned flour.
| If too thick, mix with boiling water.
Goldfish with Oyster sauce-Lay fresh
| cod in cold, sailed water and allow IT to
| remain for half an hour After it has been
| dredged with flour put it into a big cloth
bag, sew up the end, and put it into slightly
sailed boiling water. delicate flavor IS
obtained by adding a few cloves and pep
pers to the sailed water This requires
| a good deal of cooking, and the fish is done
| if the fins come out easily when gently
pulled. Remove the bag carefully SO as not
to break the fish, lay in platter and cover
with finely chopped bits of parsley and oys-
ter sauce.
Oyster Sauce-To half a pint of oysters
add half cupful of water and scald in
double boiler Take out the oysters and
| season with the liquor from the oysters
salt, pepper and butter Add to this
cupful of milk in which teaspoonful OF
flour has been dissolved Let the mixture
come to a boil, add the oysters, and send
to the table in a gravy dish.
Scalloped Fish-Make a sauce Of one quart
of milk, a large tablespoonful of butter and
three tablespoonfuls of flour. To this add
a little cayenne pepper and salt half a tea
spoonful of finely chopped parsley and
half a teaspoonful of onion juice Butter
pudding dish and put in layer OF COOK
ed fish, then layer of sauce, until all the
fish is used with the sauce. Sprinkle bread
crumbs thickly over the top and bake half
an hour.
Oyster Croquettes-Parboil and drain one
pint of oysters. Cut them into quarters
and mix with enough cream sauce to hold
| them together Season with salt and pep
per. Shape into oblong croquettes, roll in
bread crumbs, then in eggs, then again IN
bread crumbs and fry in very hot lard.
Cream Sauce-Put half pint of milk
| over the fire in a double boiler. Rub to-
| gether one large tablespoonful OF butter
| and two tablespoonfuls of flour. Add to
| the hot milk and stir until smooth, thick
| paste is formed. Add the yolks of two
| eggs, cook moment and take from the
| fire.
| A most refreshing sandwich for the even
| ing meal following a hearty Sunday dinner
| is made with oysters. To one pint of cream
add one tablespoonful of flour, one table
| spoonful of butter, salt and pepper. Let
| them thicken on the stove. Add the oys-
| tiers chopped fine, and spread very thin on
| buttered bread from which the crusts have
| been removed.
Fish Chowder-Fry five or six slices OF
| fat pork to a crisp in the bottom of the
| pot in which you are to make your CHOW
| der. Remove them, chop INTO small pieces
| and pat them back into the bottom of the
pot with their own gravy Cut Cut into two gns
| lay enough of these on the pork to cover
it. Now add layer of chopped onion,
little parsley, summer sayory and pepper
| it; then layer of Boston crackers which
| have been soaked in warm water until
moistened through but not ready to break.
Next comes layer of pork and so on UNI
til the dish is full, being careful not to
| use too much seasoning and finishing with
| layer of buttered crackers well soaked.
Fill the dish with enough cold water to
| cover all, and stew gently in covered
| dish for an hour watching that the upper
| layer does not emerge from the water.
| Should the liquor sink too low, replenish
cautiously from the kettle of boiling wa
| ter. When the chowder is done take out