Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-02-28
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Breast OF MuttOn.-xCut lean
&seast OF mutton into small pieces.
fredge them VITA -four. and fry in
kttle hot buttap until brown. then
add one small onion cut Rne, add
water enough 20 barely cover: let
simmer until tender. about two
hours; add salt and pepper; with a
skinner take out the meat and skim
Off the fat; rub TIVE level table
spoonfulS Of -four in n little cold wa
ter, add &c TO the boiling broth. stir
until IL thickens. thsn pour il over
the meat; heat n can or peas and
strew them over the meat. The peas
before heating should stand in colo
water one hour.
Lamb Cutlets-Divide the best END
or the neck OF lamb into outlets;
shape them by ohopping on 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-halr hour. then dip in clar-
flied butter, and sprinkle more fine
bread crumbs over; fry in boiling
rat, drain on paper before the Gre:
then arrange on hot dish around
mound OF mashed potatoes.
Boiled Calls Head-Removc tho
brains from one-halt Calls head.
wash them in salt and water, wash
the head, then put it in large
saucepan with enough warm water
20 cover II; let it simmer gently for
two and one-halt TO three hours: tic
the brains ia a pieco OF muslin and
cook them separately FOR one-half
hour; take mp the head. remove tho
tongue. skin it, cut i'm slices. and put
# and the brains around the head
on hot dish: cover with parsley
sauce. serve hot.
Calfs Brains with Tomatoes -
Pour cold water over one set OF oalrS
brains, tie them IA a piece OF cheese
cloth cover with boiling water: ana
let simmer fifteen minutes: Life chem
trsm the water aud. when cold, cut
them in slices; put one tablespoon
Of butter in a frying pan; when hot
add one teaspoon OF minced parsles
and onion: cook slowly without
browning, add oAe tablespoon OF nUur
and stir until naked take hair q
cup OF solid tomatoes from can;
add TO the -four and butter; add salt
and pepper. let cook i've minutes.
cook tho sliced hraIOs I'm little hot
| butter In a small pan; cooE slowy
ten minutes; butter baking dish
| on shells. put in the mixture, Lcm
over the tomato and sprinkle with
| grated cheese. brown and serve hot
Breast OF Neal.-Cut the breast in
to small, square pieces; place them
| in saucepan with two ounces drip
flag, Two euieHs 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-
teEts from tins to time. Some
minutes before serving add n little
soup stock and large spoonful OF
! chopped pSrsely, pHt it back on the
frs, stir thoroughly, Let it cook i've
| minutes, ard serve
Chicken ToTapiR Cut cold hoicd
chicken iato two inch pieces Hoat
one-third OF cup OF butter, add two
tablespoons OF aeur, and stir uHtn
, smooth. TheH add one cupfuI Of
I cream or mix and salt and pepper
TO season let boil two minutes and
add one hard boiled egg chopped Gue
and two or tkIns tEblespoonfuls of
sherry.
Frogs Legs a W.. Peuletts.-wash
three pairs or saddles, drain and
simmer for enc hour in milk, put so
pan two tablespoonfuls OK butter,
add one Tablespoonful Of -four, stir
until smsotb. add one cup az cream
and, wheR boilinS sdd Itls Of
this to one eEs yelk bsatsH Pour
this TO the remaining crean aud gtir
over tho FIRE FOR ono minute bat 10
not let II boil. drain mo frog's les
from The milk, lay them on = hsatsa
dish, pour tho sauce oyor theRa, and
sprinkle with chopped parsley. ,,r,