The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1913-06-19
TO SERVE AT DINNER
MEAT COURSES THAT ARE EAsI-
LY AMONG THE BEST.
Sweetbreads With Asparagus EspeoI-
ally ApPetizIns at This Season
OF the Year-6ame Stew and
Croquette Sauce Also Good.

|
Sweetbreads With Asparagus-Par-
boil three sweetbrcads, plunge In cold
water for a moment, drain and lard
with thin strips OF fat salt pork. Place
In saucepan with one cup veal or
chicken stock, three green onions
Chopped fine). one cup thin sweet
cream, salt, pepper, chopped parsley
and very little mace or nutmeg Heat
quickly, but do not boil, or the cream
gus tips, cooked and drained, and add
Just before serving.
Game Stew--Lay four mallard ducks
cut in small pieces in salt water five
hours. Take one bunch OF celery, two
carrots, one onion. small piece OF gar
lie, five red peppers and chop very
fine. Put ducks on TO boil and at the
same time add the vegetables and half
pound picked pork. Cook one hour
| and add one can tomatoes, two cans
French mushrooms and cook 30 min
utes more. Then add half teaspoon
each cinnamon, cloves, allspice, mace.
nutmeg thyme and sRvory and three
bay leaves. Stir and mix well togeth.
er, Peal five potatoes, cut In small
pieces and add when stew is nearly
done. Then add one quart ripe olives.
Ave tablespoons Worcestershire
sauce. half bottle catsup. Thicker with
A little flour Let stow stand 30 min.
utes after cooking to blend. BE care.
ful not to put in too much OF any one
spice. The same stew can be made Of
any wild game. using about the same
amount OF meat
CroQuctte Sauce-The croquette de-
ponds for its success on the merits OF
its outside crust and inside consis
tenCy The former should be delicate
and yet strong enough to keep In
shape the latter. when the croquette
Is hot. should melt into a semi.liquId
The croquotte mixture should be fine
" chopped and made OF the best ma.
terial-chicken. game, Bweetbreads,
veal or lamb. Rice or mushrooms
may be added and 1t should be mixed
with white sauce, somewhat jellled
when cold. 30 that II will almost llQuI-
~ when heated. This Ia the way 10
make It: Mix two even tablespoons
-four with one tablespoon melted but
ter and add three half pints rich,
iellied, white stock Season with a
bit OF thyme. celery, parsley, two
cloves, six peppers and sufficient salt
Add one cup thin. white, stock and let
the whole simmer slowly ar hour.
Strain through fine sieve and let
cool
The CroQuettcs-Tako ono and q
half plnts mlncemeat OF any sort
proper for croquettes and mix thor.
oughly with one cup of the melted
sauce. Season with salt and pepper.
stir few minutes over the fire and
add two tablespoons cream and the
beaten yolks Of three eggs. Form the
,roquettes in any shape and size pre-
rerred, brush with egg, roll in the
breadcrumbs and fry in basket i'm.
mersed in hot fat until they are n dell.
cate brown.
Veal Birds-Buy large veal steak.
cut very thin, Cut of strIngy ends
Cut of steaks two inches wide and
four inches long Put strfgy ends
through meat grinder with same
amount OF salt pork To one cup
ground pork and veal add one.halt
cup breadcrumbs, one level teaspoon
salt, one level teaspoon sage, one.quar-
Ter level teaspoon sweet marjoram,
dust of pepper. one tablespoon lemon
juice and two eggs beaten slightly.
Mix herbs, eggs and lemon juice with
breadcrumbs before adding to ground
meat Spread each little steak with
Alling. roll and pin securely with tooth
picks. Flour ends we'll and fry In
frying pan with enough grease to cover
onethird OF ends. When ends are
brown. pour in one and n half cups
rich milk. Let simmer with cover on
slowly until thoroughly cooked through
and the gravy becomes brown and
thick