Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-03-04
VESTED Wc~EA

~
Seeast or muttnA int small pieces.
kNedge them wfSA douE and fry in q
1stle hot buttsp until brown, then
sdd one small onion cut fine, add
water enough to barely cover: let
simmer unta tender, about two
hours; add sait and pepper; with .
skinner take out the meat and skim
OF the fat; rub two level table
spoonfuls of -four in little Geld wa
ter, add it to the beiling broth. stir
until 1t thickens, then pour 1t 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 choppng 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-
ifed butter. and sprinkle more fine
bread crumbs over; fry in boiling
TAT, drain on paper before the fire;
than arrange on hot dish around
a mound OF mashed potatoes.
Boiled Calls Head. Remove the
brains from one-half Calls head.
wash them in salt and water, wash
the head, then put It in large
| saucepan with enough warm water
to cover It; let II simmer gently for
| two and one-half TO three hours, tie
the brains In piece OF muslin and
cook them separately for one-halt
hour take up the head, remove the
tongue, shin II, cut ia slices aud put
1t aud the brains around the head
on a hot dish. cover with parsley
Sauce, serve hot.
Calfs 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 ono tablespoon
Of butter in frying pan; when hot
| add one teaspoon of minced parsley
| and onion; cook slowly without
browning, add one tablespoon OF flour
and stir until mixed; take half
| cup OF solid tomatoes from can:
add to the -four and buffers add salt
and pepper; let cook FIVE minutes:
cook the sliced bratus i'm a little hot
butter in a small pan; cook slowly
ten minutes; butter a baking dish
or shells, put in the mixture, Loui
over the tomato and sprinkle With
grated cheese; brown and serve hot
Breast OF Veal.--Cut the breast in
70 small, square pieces; place them
in saucepan with two ounces drip
ping, TWO onions cut in thin slices, a
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 aud large spoonful C
chopped parsley pvt It back on the
fire, stir thoroughly, let it cook i've
minutes, and serve.
Chicken TerTapin.-CHt cold boiled
ohickeR into two inch pieces Heat
one-third OF a cup OF butter. add two
tablespoons OF -four, and stir until
EmOoth. Then add one cupful of
cream or milk and salt and pepper
10 season. Let boil two minutes and
add one hard boiled egg chopped fine
and two or thz0s tsblespoonfuls OF
sherry.
Frogs Legs a In. Poulette. Wash
three pairs OF saddles. drain and
thinner for ono hour in milk, put in
4 pan two tablespoonfuls OF butter.
idd one tablespoonful OF -four, stir
until smooth, add one cup ol cream
and, when boiling. add a III e OF
this to one egg yclk beaten. pour
this to the remaining cream aud stir
over the FIRE for one minute but do
sot let II boil; drain The frogs legs
from The milk, lay them on a heated
dish, pour tho sauce over them, ard
sprinkle with chopped parsley.