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

or bread crumbs. Fry in butter to a |
light brown
Roast Lamb.-Lay in dripping-pan,
dash cup cold water over it, and roast
in oven; time, say, 10 minutes to
pound. Basic often and freely, and
after p hour cover with sheet but
tered paper; minutes before taking
up, remove this, dredge with flour:
as it browns bring to q froth with
butter. DO not send gravy to table
if YOU use mint sauce
Mint Sauce tablespoonfuls green
mint chopped fine, ! tablespoonful
white sugar, I cup best cider vinegar.
Put vinegar and sugar in sauce-boat
and stir in mint; stand 10 minutes
before serving.
To Give a Delicious Flavor to Lamb
which is to be eaten cold put in the
water i'm which it is boiled whole
cloves and long sticks of cinnamon.
To one leg of lamb allow one small
handful of cloves, and two or three
sticks Of cinnamon. If the lamb is to
be roasted, boil the cloves and CHINA
mon i'm water, and haste the lamb
with it,
Roast Venlson or Mutton.-Take a
leg of well-kept venison, wipe thor
oughly, rub a little salt over it, dredge
with flour. Place it in dripping-pan
with ragged piece you have cut off,
and a little water or wine. Put small
bits of butter here and there over
meat, set in oven and haste frequently
until done. If leg is not very fat, it
is a good plan to lard with strips OF
bacon or pork. Serve with currant
jelly.
Ragout of Mutton.-3 lbs. mutton
without bone; cut in strips 3 inches
long by / inch wide; lamb sweet
breads, / cup gravy made from bones,
skin, tc.-"trimmings" of the meat
2 eggs, "A h. salt pork, / fried onion,
l cup green peas, pepper, salt and
parsley, dripping for frying Drowned
flour. Fry the onion in plenty of
dripping, then the meat for min
utes; parboil the sweetbreads, throw
into cold water to blanch, wipe and
slice, then fry also in the fat Lay
sliced pork in the bottom of a sauce
pan, upon this the mutton, then the
sweetbreads, next the onion, green
peas, then pepper and salt, cover with
gravy, put on a close lid, stew gently
for / hour after the boil sets in. Take
up the meat and sweetbreads, thicken
gravy with Drowned flour, pour it on
2 beaten eggs stir ! minute over the
fire, and pour upon the meat and
serve.
Sausaqes.-Have q lean and a fat
! pork, chopped very fine. l lb. salt
q lb. pepper, and teacupful sage tc
every 40 lbs. meat. Warm the meat
that you can mix it well with YOU
hands, do up a part in small pattie'
: with a little flour mixed with them
: the rest pack in jars. When used, d.
it up in small cakes, flour the outside
Il fry in butter, or alone. They SHOULD
u not be covered while frying, or the
, u will fall to pieces. They should b
n kept where it is COOL but not damn
To prevent sausages from burstin
when cooking, never make a hole i
them with a fork while turning then
The "FuIton Market" Seasoning
Il Is to 40 lbs meat, l ID. salt, Il II
pepper, 1B ID. powdered sage.
a Smoked enison.-Smoked veniso
I is found in the markets during tn
. spring months, good as smoked beef
t Cut steaks, soak them in water, the
broil as an ordinary steak; it can ais
}, be boiled like ham, but only requirin
II half the time. Smoked venison
Il usually tied up in canvas bags tn
e same as Westphalia hams, and can b
q kept for long time.
Stewed Rabbit.-2 rabbits, p poun
p fat salt pork, 1 large onion, l table
Il spoonful Blu ter, l tablespoonful
IS Drowned flour, pepper and salt,
n lemon peeled and sliced thin, glas
y sherry wine, u cup gravy. Slice tn
onion, dredge with flour and fry brow
- in the butter. Add p cupful gray
IS and when well mixed turn all into
'e saucepan. Put in the rabbits, jointe
% as for fricasse, the sliced bacon, an
III lemon. Season, cover close and ste,
III ! hour, or until meat is tende
Thicker with Drowned flour, boil ono
and serve.
- stewed Beef Kdney.-Time, 8
" minutes. A beef kidney; cut kidne
~, into slices, season highly with peppe
=. and salt, fry light brown; then pou
% a little warm water into Ian, dredg
o., in some flour, put in slices of kidney
- let them stew very gently. Sheep
~ kidneys should be split open, broile
~ over clear fire, and served with
piece of butter placed on each half.
e To Prepare Triple for the table yo
~ should order it the day before yo
~ wish to serve it, scrape it thorough
- wash it in several waters, then DO
q in salt and water until it is perfect
% tender; let it drain in a platter a
" night. Next day cut it in small piece
'e and fry in hot lard after having role
y the pieces in flour. To serve with tn
~ make rich, brown gravy using a Ii
~ tie of the lard in which the tripe VIZ
II fried If for breakfast send bake
"a potatoes, fried apples, and tomatoC
with it, the tomatoes may be came
Y ones, cooked, and with thin slices
VI toasted bread put in the bottom of Il
lg dish.
IL Stew, Irish.-Time, about hour
~ 21a pounds of chops, potatoes, tn
5e nips, small onions, nearly a quart
r water. Take some chops from loin
y, mutton, place them in stewpan in g
a ternate layers of sliced potatoes an
IS chops; add turnips and onions c,
. into pieces, pour in nearly quart
p, cold water; cover stewpan closely, L
III il stew gently till vegetables ri