Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-07-20

it all over the meat and simmer ten
minutes. In serving put the meat on a
hot dish and pile the nuts and raisins on
top and turn the liquid sauce over all.
An ordinary pot roast, the solid part OF
the round, Is to be treated exactly in
this way after cooking 1t till tender.
As to country steaks, one of the great
troubles in using them Is that they are
invariably cut too thin. Insist on hav-
ing them thick-two inches at the very
least-and try and get the butcher to
hang them several days. The porter
house 10 the best cut, or the same piece
without the tenderloin; this latter is
called the club, or Delmonico, steak.
Let this lie for day or more in the mix
ed oil, vinegar and salt, and it will grow
tender and may be broiled to perfect
condition. If one cannot get these best
cuts, then the next best way to manage
ia to take any steak obtainable, only cut
as thick as possible, and marinate 1t as
before; put it into q very hot, dry fry
ing.pa and cook it quickly, turning 1t
once. Put on hot dish, and set In the
oven under a cover and make a brown
gravy in the pan; have ready some cook.
ed vegetables, and arrange these around
the steak in alternating piles; peas, po-
tato balls, Drowned, and diced carrots
are good combination. Or, have sliced
and fried tomatoes ready. Pour the
brown gravy on the meat, and put the
vegetables on last with parsley.
Beef stew can always be made tender
and good, provided it is cooked very
slowly for long time-perhaps half a
day or even more; it is tue slow covered
cooking which makes 1t tender; minced
vegetables may be put in when 1t is near
ly done; two tablespoonful of cooked
and strained tomato, few peas, some
diced carrots, and a half teaspoonful OF
minced onion are good with this meat.
Mutton, like beef, is too apt to be
tough, stringy, and miserably poor; yet
there ia really delicious way of cooking
it which makes it perfect. Get leg of
mutton or old lamb and roast 1t till it is
half done, keeping it covered to prevent
the juices from escaping; then slice 1t in
even, thick pieces, and put them In the
frying pan and slowly cook them till
they are brown; or broil them over the
Goals. Have ready some small bananas
rolled in sifted crumbs, then in half
beaten egg yolk, then in crumbs again,
and left till the covering is well dried
fry these two at time in a wire basket,
and put them on the dish with the NUT
ton, with parsley all around.
Leftover mutton or lamb makes an
excellent dish for luncheon or dinner.
Cut the meat up into small even pieces,
and put into mold with layers of cook
ed peas; if you have any clear stock heat
this, or make any aspic jelly with dis
solved beef extract; add heaping table
spoonful Of gelatine melted in cold
water to quart of the hot strained
stock, and pour slowly over the meat
set on ice till firm, and serve with devil
ed eggs on lettuce. The stock or aspic
used in making this dish should not be
brown, but nearly clear. Those who
like mint sauce with the meat may add a
little bruised mint, sugar, and vinegar
to the aspic.
One of the things which even a coun-
try market cannot injure ia tongue; a
fresh one gently cooked in a covered
roasting pan, with vegetables and enough
stock or water to haste with, is quite
certain to make delightful dinner
what is left may be sliced the next day
and served with the same agra-dolce
sauce suggested with the stewed beef, or
with tomato sauce; or 1t may be sliced
cold and served with tomato salad.
Late in the summer, when fresh cider
is to be bought of the farmers, good
cold dinner dish may be made with a
small ham. Have the butcher remove
the bone, then roll 1t into good shape
and trim off a good deal of the fat; sim
mer slowly till done, changing the water
once to prevent its being too salt. Put
the whole ham into q dbh which fits II
we'll and Is little large for 1t, and boil
two quarts of cider with little onion, q
little parsley, and two cloves for ten
minutes; have ready two tablespoonful
of gelatine dissolved In cold water, and
stir into the hot cider; strain over the
ham, and set on ice; turn out, and serve
on q chilled platter with parsley and
lemon slices.
Veal is frequently too young when
killed, and 1t is necessary to see that the
calf Is good sized before purchasing.
The meat Is good In several ways; one ia
in what Is called fricandeau. Get the
large upper round OF the leg, cut four
inches thick, and either lard 1t or cover
with tiny strips of pork; put 1t into q
baking pan with several good-sized
slices of pork under 1t, and cover with
chopped carrot, turnip, and little
onion and parsley and three or four
slices OF tomato; fiji the pan to the
depth of an inch and half with hot water
or stock; cover tightly, and bake In q
moderate oven, allowing twenty minutes
to each pound of meat; remove the cover
the last half-hour, and let the veal
brown; strain the gravy over all.
| Fish In the country must be bought
carefully; II 1t comes from town 1t Is
often far from fresh. Where one can
get good sea or lake fish, of course there
are thousand ways of cooking 1t. Even
the poorest and coarsest fish may be
used, provided 1t comes directly from
the water. A good way Of using slices
OF cod or halibut or swordfish or any
large cut IL this: get an, oblong oak
plank foot wide and one and Q half
long; butter 1t, lay on slices Of fish or q
whole fish, cover with strips OF pork,
and bake IL. In roasting-pan; when
done put pyramids of mashed potato
around It and return Il TO the oven till
these are brown; then lay the plank on
platter, put lemon and parsley around
the edge, and serve, These wooden
planks may be bought now In depart
ment stores, with . shallow dish with
handles on which to lay them to serve
instead of the china platter. Or, cook
and pick up any fish, and put 1t, cream
cd, into high wall OF the potato.
Small fish caught 10 little pond or
stream are best fried and served on
wstercress; little perch are especially
good prepared In this way and served
with sauce tartare 10 lemon cups or
green peppers.
When.no fresh flsh at all Ii obtainable
canned salmon may be used to advsn-
tage, creamed, or cold served piled on
lettuce In . como with mayonnaise pour.
cd over and capers sprlnkled on last
Harper's Bazaar. ~