The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1906-11-15
Geld MEATH


Ccid meats. m the opinion az many
people. may be made more ngr. Di,,
when properly " pared. on IT, second
appearance on the table than on its
first. but of cours" much depends uTun
the mode or dressing and serving.
The most common mistake made iG
preparing leftover meats ~ Ia COOS
ing them again. instead of ,If",iy re-
warming. Ia tho majority ~ recipes
the rehcating IL done In sauce. AMI
upon this depends the flavor and sue
cess or the dish. when lhia ig tEr
-asc the sauce should BE- nal" FIRST
and the meat cookcd IN IL only Ions
enough TO BE- thoroughly heated and
seasoned. where cream sauce are
used II 81 safer and better 20 put them
IN q double boiler and then add the
meat.
The seasoning ~ rcccuksd meats re-
luircs special san. for the pw is rs
40 means axed Veal AMI chi,frn rr'
the meats easiest TO rtcook. be,r ,uM.
deNt. while lamb ana mutton more Of
ten rctax the resources. They need
moro palatablc seasoning. and u httl'
acid. like a chopped olive or pickle,
adds To their flavor.
Z Where only small portion OF meat
In left over. the riCC ar potato bord r
enables IL 10 be- served and adds tn It's
appearance. Upon the appearance of
special attention should be paid To
their serving aud garnlshing.
When meat IN served on toast with
Or without eggs II should he chopped
very fine and the toast cut In even and
attractive shapes and sizes \ good
hash IL delicious. but IL needs strict at
tcntlon TO details. Meat and potatoes
chopped together and warmed through
do not constitute hash nor deserve the
name.
| Baked Hash-Two cupfuls meat. two
y .upluls potatoes. one Tablespoonful but =
ter. two cupfuls stock. and seasoning
40 taste. Melt the butter. add the
stock and. when heated. the meat AMI
potato well mixed. Season tn taste and
stir occasionally until wen heated.
Turn Into n well creased baking dish
and bake thirty minutes ia a moder-
atcly quick oven.
Beef Spanish-Two cups Of finely
chopped meat. two tablcspoonfuls but .
ter, one small onion. one cupful tomn-
toes. two tablCspoonruls flour. one cup
sul stock. salt and pepper to- taste
Melt and brown the butter. add the
onion sliced. and cook until dcllcntcly
Drowned. Add the flour and brown
stirring constantly. then add the meat
Add the stock and Tomatoes and cook
until thoroughly heated. season and
serve on hot dish with timbalcs of
rice.
Lamb Croquettcs - Two cupful.
incly chopped cooked lamb, one
cupful boiled rice. one tablespoon
ful chopped parsley. two table
spoonfuls four. one cuUful cream. one
tablespoonful butter. salt and pepper
To- taste. Scald the cream. Rub th,
butter and hour together until smooth
add To the sCalded cream and sti- unti
u thickcns. Mix the meat rice. parsicy
and seasoning together. adding ono Ia.
blespconful lemon juice. Mix with tn,
thickcned milk and cool. Shape mi,
crouucttcs. cover with egg aad bread
crumbs and fry In hot rat.
Veal Soufiie-Two cupfuls ChuprN,
! cooked veal. two tablespoonful,
butter. one cupful cream. on,
tablespoonful chopped parsley. thrr,
eggs. ono cupful milk. two "a.
blespoonsful four and seasoning Z,
taste. Molt the butter without brown,
ing add the Hour. stir until smooth
I Add the cream and milk stir unit
| thick Add the veal to the sauce. an,
/ when thoroughly heated cdl the b,utcr
yolks NJ the eggs Take from tho ilr,
and cool. When ready - use. boa the
I whites 81 the eggs - u sin. dry frtt
and mix carefully with tho MCIt ans
sau,c. Turn into .,veas ed hai:.us
dish and bake for twenty minute "a