The Elbert County tribune., 1913-08-22
TO SERVE AT DINNER
MEAT COURSES THAT ARE EAst-
LY AMONG THE BEST.
svseetbreads With Asparagus Especl
ally Appetizins at This Season
Of the Year-Game Stew and
croquette Sauce Also Good.


Sweetbreads With Asparagus-Par-
boil three sweetbreads. plunge In cold
water for 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 fne). one cup thin sweet
cream. salt. pepper, chopped parsley
and very little mace or nutmeg. Heat
quickly. but do not boil. or the cream
may curdle. Have one cup hot aspara-
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 a teaspoon
each cinnamon, cloves. allspice. mace.
nutmeg, thyme and savory and three
bay leaves. seir 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.
five tablespoons Worcestershire
sauce. half bottle catsup. Thicken with
a little -four. Let stew stand 80 min
utes after cooking to blend. Be care
full 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
Croquette Sauce-The croquette de-
pends 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 croquette mixture should be fine
ly chopped and made of the best ma
terial-chicken. game, sweetbreads.
veal or lamb. Rice or mushrooms
may be added and 1t should be mixed
with white sauce, somewhat jellied
when cold, SO that 1t will almost liQui-
fly when heated. This is the way to
make IT.: Mix two even tablespoons
flour with one tablespoon melted but
ter and add three half pints rich,
jellied white stock. Season with a
bit of thyme. celery. parsley. two
cloves. six peppers and sum lcient salt.
Add one cup thin. white. stock and let
the whole simmer slowly an hour.
Strain through fine sieve and let
cool.
The Croquettes-Take one and a
half pints mincemeat 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 nre and
add two tablespoons cream and the
beaten yolks of three eggs. Form the
croquettes In any shape and size pre-
ferred. brush with egg. roll in the
breadcrumbs and fry in basket i'm
mersed In hot fat until they are deli.
cate brown.
Veal Birds-Buy large veal steak.
cut very thin. Cut on stringy ends.
Cut on steaks two inches wide and
four inches long. Put stringy ends
through meat grinder with same
amount OF salt pork. To one cup
| ground pork and veal add one-half
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
filling, roll and pin securely with tooth
| picks. Flour ends well and fry In
frying pan with enough grease to cover
one-third Of ends. When ends are
brown. pour In one and half cups
rich milk. Let simmer with cover on
slowly until thoroughly cooked through
and the gravy becomes brown and