Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-02-07
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prsast OF Mutton.-Cut lam
breast OF mutton into small pieces,
aredge them with -four, and fry in a
kttle hot butter until brown, then
add one small onion cut fine, add
water enough to barely cover: let
simmer until tender, about two
hours; add sait and pepper; with y
shi1nmsr take out the meat aad skim
on tbs fat: rub two lsvsl table
sPssnfuls OF four In little cold WA
GER, add It to the boiling broth. stir
antn It thickens. then pour IL ever
the meat: heat can OF peas and
Arew them over the msat. The peas
asfers heating shollA Stand In ssld
water one hour.
Lamb Cutlsts--Dtviss the bsst esd
sf the neck OF lamb int eutlsts;
shape them BY ehopping on the eAiR
bone and trimming away the Tat ana
skin from the upper bone; dip ia
egg and bread crumbs; let thsm re-
main ons-half hour. then dip in clar-
lied butter. and sprinkle more me
bread crumbs over: fry IL b0iliAs
Rat. drain On paper before the IRE;
then arrange on y hot dish around
mound OF mashed potatoes
Boiled Calls Hsad-Rsmovs tbs
brains from ons-han calcs heed.
wash them In salt and water, wash
the head, then put il in q large
saucepan with enough warm water
20 cover IT; let 1t simmer gently for
two and One-half 10 three hours; tie
the brains In a piece OF muslin and
sooh them separately for one-half
hour; take up the head, remove the
tongue. skin II. cut in slices, and put
1t and the brains around the head
on hot dish: cover with parsley
sauce. serve hot.
Calls BraiAs VITA Tomatoes
-Four cold water over one sat Of Oalra
brains, tie them In piece of cheese
cloth, cover with boiling wator; and
let simmer nftsSn minutes; lift than
nom the water and. when cold, cut
them In slicss: put one Tablespoon
Of butter in = frying pan; when hot
add one teaspoon Of minced parsley
and OMEN; cook slowly without
browning, add one tablespoon OF -four
~
cup OF solid tomatoes from a can:
add to the 1our and butter; add salt
and pepper; let cook i've minutes:
cook the sliced brains in a little hot
butter in a small pan; cook slowly
ten minutes; butter O baking dish
or shells, put in the mixture, pour
over the tomato and sprinkle with
grated cheese: brown and servo hot.
Breast OF Veal.-Cut the breast in
to small, square pieces; plars them
in saucepan with two ounces drip
ping, two onions cut In thin slices, a
bay leaf, 0nd thyme chopped finely,
and salt and pepper. Cover the
saucepan and cook slowly for two
hours, taking care To stir the con-
rents from time TO time. Some
minutes before serving add a little
soup stock and Q lsrEs spoonful Of
chopped parsley, Put It back on the
IRE, stir thoroughly, let it cook i've
minutes, and serve. ....
Chicken TerraDia.--Cut cold boiled
chicken into two inch pieces Heat
onS-third OF cup OF butter, add two
tablespoons OF -four. and stir until
smooth. Then add one cupful Of
cream or milk and salt and peppsr
10 season. let boil two minutes and
add one hard boiled egg chopped ans
and two or thsoa tablespoonfuls Of
sherry.
Frogs Lsss a tn Poulstts.-wasA
three pairs Of saddles, drain AID
simmer FOR one hour In milk; put In
pan two tablespOonfuls OF butter,
add one tablespoonful OF nour, stir
until smooth, add one cup OF cream
and, when boiling add a little OF
'his TO one egg yOlk beaten; pOur
This 10 this remaining cream and stir
over the fire for one minute but Do
not let II boil; drain the frogs less
from the milk, lay them on q heated
dish, pour the sauce over them, and
HnTtnkls With chnnppd Y.opa1nr