The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-22
The Stars Cook Book

a creased gridiron, taking care they
do not drip; butter, pepper and salt
each lay i'm circle on plate, and serve.
Liver and Bacon.--3 lbs. fresh liver,
/ lb. streaked bacon, juice of one
lemon I tablespoonful each flour and
butter, I onion, and pepper and salt
Soak liver i'm cold water 20 minutes,
wipe dry and cut i'm medium strips
Cut as many very thin strips of ba-
con and fry the bacon minutes in
its own fat Salt, pepper and dredge
the liver i'm flour before it goes in.
When it is done lay i'm two rows the
length of dish, with a strip OF bacon
between each piece of liver. Strain
the fat, and return to the pan with a
cupful of hot water, the butter rubbed
into the -four, and when it has boiled
up the juice of lemon; pour over the
liver Pass mustard with this dish.
Leg Of Mutton Roasted.-Time, a
hour or 20 minues to each pound. A
leg of mutton intended for roasting
can be kept much longer than for
boiling, but must be wiped very dry,
and busted with flour and pepper Cut
off knuCkle, remove thick skin, and
trim off piece of thick flank. Put a
little salt and water into dripping-pan,
use gravy from meat itself, basting
every 10 minutes. Serve with gravy
poured round it, The wether leg of
mutton is best for roasting. A leg
of mutton, if too large, can be divided,
and knuckle boiled BY placing a
paste of flour and water over part
cut off, to keep in gravy, it can be
roasted by which means two roast
dinners can be had from one joint.
Mutton Chops, Larded.-Trim off
superfuOus fat and skin, beat each
chop fiat, and lard each with strips
of fat salt pork, drawn quite through
so as to protect both sides of the
chop. Put into saucepan, sprinkle
with minced onion, pepper and pars-
ley, and barely cover with any weak
broth you may chance to have Put
on the saucepan lid set it where it
will not boil under l hour. Then in
crease heat and simmer p hour, or
until tender. Take up the chops and
ep t. Thicker gravy with
Drowned flour, add juice of / lemon.
l large spoonful mushroom catsup,
glass sherry wine and stir / minute
Put back the chops and heat to a
weak boil. Lay chops on dish, pour
over the gravy and serve.
Pigeon Pie.-Clean, wash, and cut
pigeons into quarters, wipe dry, and
Try lightly in butter or dripping
Sprinkle well with salt and pepper
Have ready creased pudding-dist
ana a good paste. Lay some pieces of
pigeon in the bottom of the dish. and
cover with a mixture of chopped eggs
and the giblets boiled tender in a in
tie water and then minced More mig
con and another layer of the force
meat. Stir tablespoonfuls of butte
rolled in flour, into the hot water /,
which the giblets were boiled Seaso
and pour enough into the pie TO hal
cover the birds. Cover with a thic-
crust with slit in middle. Bake in
hour If pie be of fair size. Glaze will
beaten egg just before it is take
from oven.
Roast Rabbts.-Skin and clea
with great care, and wash a pair o
lat rabbits COR hares), stuff with
force-meat of crumbs and chopped ia
pork, seasoned with onion, thyme
pepper and salt. Sew up with fin
thread, bind the legs to the body i
kneeling posture, and place in drir
ping pan. Pour over them l cupflI
boiling water, and invert another pa
over them to keep them in. Bast
with butter twice, with their ow
gravy twice, and twice again wit
butter. Just before you take them Il
dredge with flour. and give a finf
paste with butter. Dish when thread
nave been cut and drawn out. Thicke
and season the gravy. Serve in gray,
boat.
Pork Chops, with Tomato GRAVY
Trim off skin and fat; rub the Choir
over with a mixture of powdered sag
and onion; put small piece butter int
a frying-pan; put in the chops an
cook slowly, as they should be we
done. Lay chops on hot dish; add
little hot water to gravy in pan;
large spoonful butter, rolled in flou
pepper, salt and sugar, and % cu
Juice drained from can tomatoes, I'll
tomatoes themselves can be used fl
tomato omelette. Stew ) minute
and pour over the chops and serve.
Roast Pig.-Take a young pig. Aft,
thoroughly cleaning inside, rinse
out with table soda and water, the
again with cold water, wiping pig d1
inside and out. Prepare followir
dressing; l cupful crumbs, - ohio
Cchopped), teaspoonfuls powdere
sage, tablespoOnfuls melted butte
tablespoonful salt, same pepper, ]
nutmeg (grated), and yelks of egg
well beaten, mOisten with p cup sou
stock, stuff pig into it's original si2
and shape, sew up, place in kneelin
posture in dripping pan, tying tn
legs in proper position dredge wit
Hour; pour little hot sailed water
dripping pan; haste with butter an
water, times as the pig warns; af
erWards with gravy from drippin
pan. When it begins to smoke a
over, rub every 20 minutes with ia
dipped in melted butter. This wi
Keep skin from cracking. Roast
moderate steady oven 2 hours. PlaC
the pig upon a large hot dish, su
round with parsley and blanched ce
cry tops, place green wreath aroun
neck and a sprig of celery in il
mouth; skim and strain gravy
thicken with Drowned flour. boil n
add a glass of any good wine an
n q