The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1906-11-15
CoIn 81

coid meats, III tile opinion Of many
people, may be made agreeable,
when properly prepared. on Its seGulta
appearance Oh thaSstahle than on its
FIRST, but OF coursesmuch depends nSaii
mode or dressing and serving.
The@inost common mistake made ia
preparing leftover meats rs In cook
Ing themagain, insteadof merely re-
Warming. In the majority OF recipes
the reheating iS dOneffn d sauce, and
upon this depends the tiavorsan sue
cess Of the dish. When this is tie
ease the sauce should be maas first
and the meat cooked In 1t only Ions
enough to be thoroughly heated and
seasoned. Where cream are
used 1t is safer and better to put them
IN e double boiler and then add the
meat.
The seasoning OF reccoked meats re-
luires special skill, for the law Is by
40 means fixed. Veal and chicken ere
he meats easiest to recoolS, beef comes
0ext, while lamb and mutton more Of
ten retax the resources. They need
more palatabla seasoning, and d little
acid, like a chopped olive or pickle,
adds to their flavor.
Where only q small portion of meat
is left over. the fice or potato border
enables 1t to be served md adds to its
appearance. Upon the appearance oil
~sleftovers" depends their success, and
special attentions should be paid to
their serving and g~arilfshing.
When meat Is served on toast with
or without eggs 1T should be chopped
very fine and the toast cut in even and
attractive shapes and sizes. A good
hash is delicious, but it needs strict at
tention to details. Meat and potatoes
chopped together and warmed through
do not constitute hash nor deserve the
I'M
Baked Hash-Two cupfuls meat, two
supfuls potatoes, one tablespoonful bnt-
ter, two cupfuls stock, and seasoning
70 taste. Melt the butter, add the
stock and, when heated, the meat and
potato well mixed. Season to taste and
stir occasionally until well heated.
Turn into d we'll CREASED baking disl,
and bake thirty minutes In q moder-
ately quick oven.
Beef Spanish-Two cups of finely
chopped meat, W t~ablespoonfuls butt
ter, one small onion, n cupful toma-
toes, two tablespoonful flour, one cup
.ul stock, salt and pepper TO taste,
Melt n brown the butter, add the
onion sliced, and cook until delicately
Drowned. Add the flour and brown
stirring constantly, then add the meat.
Add the stock and tomatoes and cool
until thoroughly heated. Season and
serve on a hot dish with timbales oI
rice.
Lamb Croquettes - Two cupfuls
dnely chopped cooked lamb, one
cupful boiled rice, n tablespoon
full chopped parsley. two table
spoonfuls -four, n cupful cream, one
tablespoonful butter, salt and pepper
to taste. Scald the cream. Rub the
butter and flour together until smooth
add to the scalded cream and stir unit
it thickens. Mix the meat, rice, parsle,
and seasoning together, adding n Ia.
b~lespoonful lemon juice. Mix with til,
~thickened milk and cool. Shape mt
croquettes, cover with egg and bread
crumbs and fry in hot fat.
Veal Souffle-Two cupfuls chopped
cooked veal, two tablespoonful.
butter, one cupful cream. on,
tablespoonful chopped parsley, tire
eggs. one cupful milk, two Ia,
bl~espoonsful flour and seasoning t.
taste. Melt the butter without brown.
ing, add the flour, stir until smooth
Add the cream and milk. stir unit
thick. Add the veal to the sauce, ant
when thoroughly heated add the beate,
yolks of the eggs. Take from the fir,
and cool. When ready to use, beat tn,
whites of the eggs to q stiff, dry froti
n mix carefully With the meat an,
sauce. Turn into a CREASED bnkin;
dish and bake for twenty minutes in
= hot nI-nr1