Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-02-04
TESTED REipEs

Breast or Mutton.-Cut a lean
hreast OF mutton into small pieces.
f5edge them with -four. and fry in a
mile hot buttw until brown, then
sdd one small onion cut fine, add
water enough TO barely cover; let
simmer until tender, about two
hours; add sait and pepper; with a
skinner take out the meat and skim
on the fat; rub two level table
spoonfuls OF -four in a little cold wa
ter, add 1t to the boiling broth stir
until IT thickens, then pour il over
the meat; heat can of peas and
strew them over the meat. The peas
before heating should stand in cold
water one hour.
Lamb Cutlets-Divide the best END
or the neck OF lamb into outlets;
shape them by chopping off the chin
bone and trimming away the fat and
skin from the upper bone; dip in
egg and bread crumbs; let them re-
main one-half hour. then dip in clar-
fled butter, and sprinkle more fine
bread crumbs over; fry in boiling
fat, drain on paper before the FIRE:
then arrange on hot dish around
a mound of mashed potatoes.
Boiled Calls Head.-Remove the
brains from one-half calfs head,
wash them in salt and water, wash
the head, then put It in a large
saucepan with enough warm water
10 cover 1t; let it simmer gently for
two and one-half to three hours; tie
the brains IN a piece of muslin and
cook them separately for one-half
hour; take up the head, remove the
tongue, skin it, cut in slices, and put
1t and the brains around the head
on a hot dish; cover with parsley
sauce, serve hot.
Calf's Brains with Tomatoes
Pour cold water over one set OF Calls
brains, tie them in a piece of cheese
cloth, cover with boiling water; and
let simmer fifteen 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 teaspoon of minced parsley
and onion; cook slowly without
browning. add one tablespoon OF -four
and stir until mixed; take half a
cup OF solid tomatoes from a can;
add to the -four and butter; add salt
and pepper; let cook five minutes;
cook the sliced bratRs in a little hot
butter in a small pan; cook slowly
ten minutes; butter a baking dish
or shells, put in the mixture, pour
over the tomato and sprinkle with
grated cheese; brown and serve hot.
Breast OF Veal.-Cut the breast in
to small, square pieces; place them
in a saucepan with two ounces drip
ping, two onions cut in thin slices,
bay leaf and thyme chopped finely,
and salt and pepper Cover the
saucepan and cook slowly for two
hours, taking care to stir the con-
tents from time to time. Some
minutes before serving add little
soup stock and large spoonful of
chopped parsely, put it back on the
FIRE. stir thoroughly, let il cook Eve
minutes, and serve.
Chicken Terrapin.-Cut cold boiled
chicken into two inch pieces. Heat
one-third of cup of butter, add two
tablespoons of flour, and stir until
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 thzoS tRblespoonfuls OF
sherry.
Frogs Legs a Ia. Poulette.-Wash
three pairs OF saddles, drain and
simmer for one hour in milk; put in
pan two tablespoonfuls OF butter,
add one tablespoonful of -four, stir
until smooth, add one cup of cream
and, when boiling add little Of
this to one egg yCIk beaten; pour
this to the remaining cream and stir
over the fire for one minute but do
not let it boil; drain the frogs legs
from the milk, lay them on a heated
dish, pour the sauce over them, and
anVfng1n NTH chonpad