The Spanish Fork press. [volume] (Spanish Fork, Utah) 1902-current, 1908-08-27
SOME MEAT RECIPES
DISHES SUGGESTED BY NOTED
HoUsEkEEPERs.
70 Prepare and Serve Breast Of Mutt.
'0n--tamb cutIets--eoued Calls
Head - Calls Brains
with Tomatos.

Vi Mut'on.-Cut a lean breast
vi mutton into small pieces. dredye
them with flour and fry in a little hot
outter until brown, then add one small
onion cut fine, add water enough n
barely cover; let simmer until tender
ABOUT two hours; add salt and pepper:
with skinner take out the mea,
ana skim off the fat rub two Level
'anlespoonfuls OF -four In a little cold
water, add 1t to the boiling broth, stir
unul 1t thickens, then pour It over the
meat; heat can of peas and strev
,neii, over the meat. The peas before
neating should stand in cold water one
hour.
Lamb Cutlets.-Divide the best end
OF the neck of lamb into outlets.
shape them by chopping off the chin
pone and trimming away the fat and
skin from the upper bone; dip In egg
and bread crumbs; let them remain
one-half hour, then dip in clarified but.
ter, and sprinkle more fine bread
crumbs over; fry in boiling fat, drain
on paper before the fire; then ar
range on hot dish around a mold
of mashed potatoes.
Boiled Calls Head.-Remove the
brains from one.half calf's head. wash
them in salt and water. wash the
head, then put 1t in a large saucepan
with enough warm water to cover it.;
let 1t simmer gently for two and one
half or three hours; tie the brains in a
piece OF muslin and cook them sepa.
rately for one-half hour; take up the
mead, remove the tongue, skin 1t, cut
In slices, and put 1t and the brains
around the head on hot dish; cover
with parsley sauce; serve hot.
Calls Brains with Tomatoes-Pou1
cold water over one set of calf'A
brains, tie them in piece Of cheese
cloth, cover with boiling water, and
let simmer Is minutes; lift them from
the water and, when cold, cut them in
slices; put one tablespoon of butter
In frying pan; when hot add one tea.
spoon Of minced parsley and onion;
cook slowly without browning; add
| one tablespoon of -four and stir until
| mixed; take half cup of solid toma.
| toes from can; add to the -four and
| butter; add salt and pepper; let cook
| five minutes; cook the sliced brains
In a little hot butter in a small pan
cook slowly ten minutes; butter a
baking dish or shells, put In the mix
ture, pour over the tomato and sprin-
kle with grated cheese; brown and
| serve hot.
| Breast of Veal-Cut the breast into
small, square pieces; place them in a
/ saucepan with two ounces Of dripping
two onions cut in thin slices, bay
leaf. and thyme chopped finely, ant
salt and pepper. Cover the saucepan
and cook slowly for two hours, taking
care to stir the contents from time to
time. Some minutes before serving
add little soup stock and large
spoonful of chopped parsley, put I,
back on the fire, stir thoroughly, let II
cook FIVE minutes and serve.
Chicken Terrapin.-Cut cold boiled
chicken into two-inch pieces. Hea
one-third of cup of butter, add two
tablespoons of -four, and stir unit
smooth. Then add one cupful of cream
or milk and salt and pepper to season
Let boil two minutes and add one
hard-boiled egg chopped fine and two
or three tablespoonfuls of sherry.
Frogs Legs la Poulette.-Wasl
three pairs Of saddles, drain, and sim
mer for one hour in milk; put in par
two tablesponfuls of butter; add one
Tablespoonful of -four, stir until smooth
add one cup of cream and, when boil
ing, add little of this to one egg yoll
beaten; pour this to the remaining
cream and stir over the fire for one
minute, but do not let it boil; drair
the frogs legs from the milk, lay then
on heated dish, pour the sauce owe
them, and sprinkle with chopped pars
ley.