Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-03-09
TESTED RN1pEA


Breast OF Mutton.-Cut q ieaa
eeeast OF mutton into small pieces,
fyrdge them WITH -four. and fry iI q
Udtle hot buttap until brown, then
add one small onion cut fine, add
water enough 10 barely cover; let
simmer untH tender, about two
hours; add sait and pepper; with n
skinner take out the meat and skim
off the fat: rub two level table
spoonfuls OF -four in little cold wa
ter, add it 10 the boiling broth. stir
until ii tbickens. then pour il over
the meat; heat a can OF peas and
strew them over tho meat The peas
before heating should stand In cold
water one hour.
Lamb Cutlets-Diyide the best END
OF the neck OF lamb into outlets;
shape them by chopping of 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-
flied butter. and sprinkle more fine
bread crumbs over; fry in boiling
tat, drain on paper before the fire;
then arrange on hot dish around
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 1t in largo
saucepan with enough warm water
TO cover IT; let it simmer gently for
two and one-half TO three hours: tie
the brains in a piece of muslin and
cooS them separately for one-hale
hour; take up the head remove the
tongue, shin it, cut in slices. and put
IT and thu brains around the head
on a hot dish: cover with parsley
sauce, serve hot.
Calls Brains with Tomatoes
Pour cold water over one set OF calfs
brains, tie them in 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 a frying pan; when hot
add one teaspoon OF minced parsley
and onion; cook slowly without
browning add one tablespoon OF -four
ond 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 brains in little hot
butter in a small pan; cook slowly
ten minutes; butter a baking dish
Nr 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 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 a little
soup stock and a large spoonful ot
chopped parsely, put it back on the
hre, stir thoroughly, let II cook I've
minutes, and serve.
Chicken Terrapin.-Cut cold boiled
chicken into two inch pieces. Heat
one-third OF a cup OF butter add two
tablespoons OF -four. and stir until
smooth. Then add one cupfui 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 thTas tablespoonfuls OF
sherry.
Frogs Legs a In Poulette Wash
three pairs Of saddles, drain and
simmer for one hour in milk; put in
y pan two tablespoonfuls OF butter,
add one tablespoonful Of -four, stir
until smooth, add one cup OF cream
and when boiling add a little Of
thia 10 one egg yoll, bea;cu pour
this TO the remaining cream and stir
over the fire for one minute but do
rot let II boil; drain the frogs legs
from the milk Law them on a heated
dish pour the sauce over them, AID