Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-18
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Monotonv-

Monotony-
OF the menu is one of the banes of the
housekeeper's existence, and at this season
of the year, when game is practically out,
members of the family 81 found frequently
expressing a desire for some other form OF
meat than beef or mutton. A great deal or
variety In these, however, might be on-
tanned with a little attention to detail.
Take the leg of mutton, for instance, Which
certainly does not receive the attention 1t
deserves. A roast leg OF mutton, says
Thackeray, Is most excellent thing. but
stu one may have too much OF 1t, eS-
pecialiy In small families; yet In the latter
establishments how few think OF cutting
this joint into three pieces and utilizing II
thus: Cut the meat into a nice fillet at the
top. Then take a nice thick steak out OF
the center, thus leaving the knuckle, which
will form a nice little joint by Itself, and
may be either delicately boiled or steamed,
with caper or any other sauce to taste or
is particularly good as
Gigot au Jus.-For this dust the cut side
lightly with -four, season with pepper and
salt, and lay with two three moderate
onions Zone stuck with two or three cIovese
into pan which will just hold It; close
the pan down closely, either WITH paste OF
covering Ii with a folded cloth to keep in
the steam and let 1t cook slowly for TWO
and half hours, when the meat will be
found perfectly tender, the gravy Ftch and
thick.
Gigot a la Durand Bone a small leg,
covering the inside with strips of ham,
we'll washed f1llets OF anchovy. minced pars-
ley, shallot, and powdered bay leaves, With
sliced truffles, IL handy Out these are Lot
Indispensable; season the whole with salt
into shape. Now put into pan three or
four ounces of clarified dripping. IN onion
or two, two tomatoes, a carrot and a little
celery, all sliced, a good bouquet. Lay the
meat on this, cover ali with a sheet of
buttered paper. fit down the ia of the pan
and fry for fifteen minut9s Entil the in
gradients are nicely Drowned. Now add
gill of claret and q wineglasa of eau de
vie. and leave this to simmer gently until
well reduced, add half pint Of good brown
stock, set the closely covered pan in the
oven for two and a half hours, keeping 1t
we'll baSted and adding mora boiling stock
If necessary. When cooked lift out the Leg,
and keep it hot; skim the n4uor In which
1t was cooked after straining 1t. add half
pint of good brown sauce; let boil up and
serve some over and round the Joint, send
ing the rest to the table in sauce boat
Gigot la Perigord--Bone the mutton
before, and lard 1t carefully with lardoons
of bacon and truffies previously rolled in
mixture of pepper, salt, spice, minced pars-
ley and some very finely minced shallot.
Now tie it carefully up in paper, SO that 1t
Is perfectly air tight, and let it hang for
two days; then place it in a braising pan,
cover with sliced veal and bacon and cook
it precisely as you did the knuckle al jus.
When done free the sauce from fat. add
a good tablespoonful or two Of rich, brown
stock and serve.
Gigot PEau.-Bone a leg of mutton as
before, and lard 1t right through with rather
thick and long strips of ham, tie 1t back
into shape, and lay 1t in pan. lined with
sliced bacon. that will just hold it; pour in
enough cold water to cover 1t, bring this to
q boil, Swimming 1t well. Then draw 1t
aside, put it in q moderate oven and
cook 1t for two hours. Then turn the meat
over, lay in a sliced carrot, button onions,
a bouquet and plentiful seasoning, ana
let it all cook together gently till the gravy
is a glaze Now remove the string dish
the joint, garnishing it with the onions,
carrots. etc, boil up the liquor in which it
was cooked with little good meat gravy
and serve hot around the meat.
Pretty Parsnips.
Parsnips Fried in Butter.-scrape the
parsnips and boil gently forty-ive minutes.
When cold cut in long slices about one
third OF an inch thick. Season with salt
and pepper. Dip in melted butter and in
flour. Have two tablespoonfuIs of butter
in the frying pan. and as soon as hot put
Fry brown on both sides and serve on a
hot dish.
Dreamed Parsnips-Bon tender, scrape
and slice lengthwise. Put over the fire
with two tablespoonfuls of butter, pepper
and salt and a little minced parsley Shake
until the mixture boils. Dish the parsnips,
add to the sauce three tablespoonfuls of
cream In which has been stirred a quarter
spoonful of flour. Boil once and pour over
the parsnips
An T2oiI foTIr
nips; when tender take off the skin and
mash them fine, add to them a teaspoonful
of wheat -four and a beaten egg; kut a
tablespoonful of lard or beef Tripping in a
frying pan over the fire, and add TO 1t q
tablespoonful of salt; when boiling hot put
In the parsnips. made into small cakes with
a spoon when one side is a delicate brown
turn the other when both are done take
them on a dish, put a little of the fat in
which they were fried over them, and serve
hot. These resemble nearly the taste of :he
satisfy or oyster plant, and will generally
be preferred to it.
Parsnip Croquettes With Walnuts-Take
two good-sized parsnips, peel and cook
them until tender in as little water as pos
sible. When done press the water care
fully from them and mash them smooth and
fine through coiandsr, put them back into
the saucepan, over the fire again, and add
to them two heaping teaspoonfuls of
chopped walnut meats, good hsaping
of butter and a tablespoonful
OF rloQ cream, SUIT well together ana add at
the last one egg, well beaten. Remove from
the fire, and turn out on a plate to cool;
then form into cylinders dip In egg and
bread crumbs and fry in boiling fat
Parsnip Oysters.--Three grated parsuips
three eggs. one teaspoonful of salt. one
teaoupful of sweet cream, butter one-balf
size Of an egg, and three tablespoonful of
flour. Beat parsnips and eggs together
adding cream. then butter and salt and
lastly -four. When formed into a smooth
batter fry as pancakes.
Parsnip Seew.-Three slices of salt pork
boiled one end one-half hours. sorape five
large parsnips, cut in quarters lengthwiss
add to the pork and let boil one-half hour.
Then add few potatoes and let all boil to-
gsther until the potatoes are soft. The
gravy in the kettle should be about one cup
when ready to serve.
Prune Pets.
Prunes and Rice Pudding.-Half cup of
rice washed and boiled In water; one pound
of prunes, washed first In cold water. then
In hot water stewed, then stoned and
chopped little; one pint of milk, two
eggs, two tablespoonfuls of granulated
sugar and little salt. Butter well pud-
ding dish, lay In half the prunes then over
them half the rice; then prunes again with
q layer of rice on top. Beat the eggs light,
add to them the milk. sugar and salt, and
pour on the rice and fruit. Bake from
twenty to thirty minutes Serve cold, with