The San Francisco call., 1909-03-14

half cups of stock (currant jelly sauce),
a sprig of parsley. one blade OF mace,
one bay leaf, half a tablespoonful or
salt, a dash of pepper and one sliced
onion, all cooked until reduced TO
cupfui.- Then strain the mixture and
set aside for further use. Melt one Ia
blespoonful of butter, one of flour, mix
together. add the stock and stir until
thick. Add a tablespoonful or Wor-
cestershire sauce. two cupfuls OF cold
lamb chopped fine and enough or the
currant jelly sauce 90 give the mix
ture a creamy consistency, but not too
soft. Place on a plate and set away
in the refrigerator to cool and sttfen
Afterward shape the mixture ike
chops, roll the pieces IN bread crumbs,
then in beaten eggs to which one table,
spoonful Of water has been added Then
dip them again In egg and fry In smok-
ing fat. Stick a piece Of boiled maca-
roni in the end of each chop outlet TO
represent a chop bone.
The currant Jelly sauce is made by
melting one tablespoonful OF butter
and a tablespoonful or flour together.
adding a cup OF brown stock and stir
ring until thick. When this has boiled
put in half q tablespoonful Of salt, q
dash Of pepper, half tablespoonful OF
onion Juice, four tablespoonfuls OF cur
rant Jelly and four Of port wine to-
gether and boiling.
Another excellent dish is ragout OF
veal with farina balls. Cut the cold
roast veal into inch pieces and take
about three cups OF them Put a
tablespoonful and a na1f of butter In
a casserole. and after. 1t has Drowned
slightly add the same amount'of -four.
When these two ingredients have thor
oughly mixed. add a cup and a half OF
boiling water and stir all until quite
thick. Put in the meat and let simmer
10 minutes with a teaspoonful Of salt.
a dash Of pepper, two sprigs OF par
sley. one stalk of celery. to which has
been tied one bay leaf. After this has
cooked Is minutes remove the parsley,
celery, and add a tablespoonful OF
sherry. Arrange the meat on a plat
ter, pour the gravy over 1t and gar
nish with farina balls, which are made
in the following way: Scald a cupful
of milk and add to II q quarter OF a
cup Of farina, poured in slowly. Cook
10 minutes. then add a quarter OF q
tablespoonful of salt, pepper, q few
drops of onion juice and one egg and
let cool. Later roll the mixture into
balls, dip them IN bread crumbs, then
in beaten egg. and again in bread
crumbs, and fry in smoking fat until
brown. Turn out on brown paper tc
drain.
Minced beef a Ia Provencale is made
by taking one and a half pounds oi
cooked beef cut into small slices. FRS
put into a saucepan two tablespoonful.
of oil, two medium sized chopped on
ions and brown five minutes. Their
add two tablespoonfuls Of -four ant
cover with one and a half pints o.
white broth. Stir these well and add
two tomatoes, cut up-or an equa
amount of canned tomatoes-tw,
crushed cloves OF garlic and six hnel!
shredded mushrooms. Season all witt
salt and pepper, cover and cook 2
minutes. Arrange six heart shapeI
croutons, fry them golden brown. drail
and put them around the edge OF tn
platter with the beef in the center.
Another savory beef dish is to cool
it with chipohta or small sausage
Take one pound of the chipolita, plac
In cold water and let simmer thre
minutes. Melt a tablespoonful of but
ter, add to it a quarter of pound o