The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1912-06-29
soNE SCOTCH RECIPES
all NJ s5As'o 5Lla0"7a
ohv7 az THE THISTLE
e,ups Seem 10 Be espe
ercths ~ .d-For Ste"ed Ok
es'y uow to Erander
STEAK.

ling recipes cone from a
1a s, ', ,ousewife who s@'. 'a 'l. afs
sc0'', ,.. in the land OF me 'nis,,e.
hVorlls' family having used them ior
BE, ,v y, wears. Scotch Housewives rst,on ,"6 =,
many 0ride in the preparation OF
spsela. .ma broths and soups, one OF
v. s.0 famous ones being cooke nn, iesn'e Or
TIE De. ', 'oSl. touch tender, you,h !. OF
al! w.. ICED. may be used but II one
s n's''. not possess FOWL. peel zee I may MAY,
e e.s. IT'S place. though me d n WI, WIN
nI' :" a. delicate in flavor FOR iour
' 'Dsr Is Of soup use two ,' or ' Inrss
s sa''ns, Of meat. eight or Dine , larss
is.u' and pepper and salt TO =, taste a
leen - locks thoroughly and II they
y. w.. Old scad them for lev IN n'n roo,s
:, ~ ,o,liug water. Take OF the roo's
ID O ".-t oi the heads and cut them
' snu D pn Of about an inch IN length.
','t the meat and half OF the leeks ln'o
-. Nv nj. and allow these to simmer
..v for about half an hour ,s aaa , ,ns
...m,inlug leeks and boil them lot
.s... ar even four hours. skim care
,nIly and season to taste with SAT-
md pepper. .ou ., tho
80. d,scarding one or two pieces at
-. S.. s,treme points. Put them into a
.,svnau with Just enough water 10
...., them. When the water begins
= So,l. remove the scum On top and
.dd 4 sliced onion and two carrots.
,,t.r covering let the meat simmer
.sutly for two and a half hours Met
~ orpce Of butter in little pan, sur
h gently half an ounce OF hour ana
.oma of the strained liquid from the
m.,t Allow this to boil tor five or ten
minutes Add a tablespoonful OF catsup
.rd ! little lemon juice. After brown
me- II slightly pour the sauce over inc
tails which should be arranged WIN
tbe vegetables on dish. Serve al
once. :.
n broil. or in Scotch parlance, te
~brsnder." q steak IN Scotch STYLE
have the "brander," or gridiron, very
Int and the fire clear and bright A
little salt sprinkled over the fire Will
keep down the fame. When the bran
der Is hot rub 1t all over with a piece
Of suet. This prevents the steak
from sticking. Cut the skin that hes
along the edge OF the steak in several
places and natten slightly with a roll
ing pin. Lay 1t on the gridiron and
turn 1t every half minute with STEAK
tongs. With q double gridiron 1t is OF
course unnecessary to use the tongs.
but in shifting the meat about while
on the gridiron steak tongs are useful,
and not as familiar as they should be
among American housewives who too
often use fork for the purpose. A
fork should never be put into the meat
while 1t Is cooking Have ready a
very hot dish and when the steak has
been turned for ten minutes lift it up
and slip 1t on the hot dish. Put on
Z cover and set 1t into Dutch oven.
Let II stand for ten minutes. Lacking
Z Dutch oven, the American house
wife viii have to content herself with
her up-to-date gas range. The steak
b then lifted on to the hot gridiron
and turned for five minutes more.
Serve on hot platter after spreading
lightly with butter. Americans. as
they like their steaks rare, will select
Z very thick steak II they desire to
cook II IN Scotch style.