The Washington herald., 1913-01-12
French Cooks Know HON.
tOReduce the Cost OfLiping


as you would a boiled egg and carefully
scoop out the centers. FIJI quickly with
creamed oysters or mushrooms chopped
fine; put the tops on again. let heat in
the oven a few minutes, unless you work
very rapidly. Insert a tiny spray of
parsley In the top of each and serve
with any of the sauce you have left over.
or without this addition. These are quite
dainty enough should unlimited guests
drop in.
PRAISED Leg of Mutton.
Have the bones down to the knuckle
removed from large mature leg of NUT
ton; lard the inside with shreds of salt
fat pork and then skewer the meat into
the original shape. Place in the braslere,
or In your oval-shaped covered rooster,
with four ounces butter or good clarified
drippings and fry it quickly until a rich
brown on all sides Drain OF the fat,
put in a small carrot. sliced, a bunch Of
parsley. sliced onion. Glove OF garlic,
eight peppercorns or teaspoonful Of black
pepper, and a quart of broth made from
the bones and trimmings Of the mutton.
Add half a can of tomatoes and, IL you
use 1t. two glasses Of sherry "a glass of
fresh cider vinegar will answer as weld.
Let IL boil up, cover. and simmer gently
for three hours or until the mutton Is
tender. Skim of all fat. strain the gravy
through a sieve. thicken with -four d.
luted in cold water and serve.
Mutton RechauTe.
After serving the roast hot the first
meal and sliced cold the second day, you
may take a cup of the meat minced fine
add half a cup OF bread crumbs with
enough gravy or stock to moisten well.
Season to taste with salt and pepper
and a tablespoonful of some tart Jelly.
Place in saucepan over the fire and
heat through. then set on back Of the
range and stir in a well-beaten egg yolk
Partly NIL baking tin or individual
baking dishes with the meat mixture
and cover an inch deep with highly sea-
soned mashed potatoes. Brush the top
with white Of egg and brown in the
oven.
Broiled Cold Roast Mutton.
Cut the mutton in slices an inch thick
and score them; mix two teaspoonfuls
Of mustard with four OF olive oil: two OF
vinegar and a dash OF cayenne pepper.
Spread this mixture in the incissions OF
the mutton and lay the slices in fine
wire broiler and broil over a clear fire
Arrange on a heated platter. sprinkle
with salt and pepper and spread over it
little butter rubbed 10 a cream with
finely minced fresh mint leaves to favor.
Or IL mint Is not in the market two or
three minced gherkins, olives. or a tea
spoonful OF capers will add zest to this
dish. Or It can be served with currant
or tart cranberry jelly.
La Dorme.
Take a pound Of the cold mutton. a
cup OF boiled rice. salt and pepper to
taste: one beaten egg with little of the
gravy TO moisten- Chip the meat fine.
add the rice and seasoning, and roll
into a sausage, cover with the beaten
egg and bread crumbs, and lay in the
frying basket and brown nicely in deep
hot fat. Serve with a tomato or
piquant sauce.
Potato Fritters.
Bake about a dozen large. mealy pots-
toes: break them open when done and
scrape out the contents and put quickly
through the press or sieve. Put the
pulps into a saucepan with two ounces
Of butter. two ounces of sugar. the
grated rind Of a lemon. and the beaten
yolks OF four to six eggs. Stir well over
the fire with wooden spoon until they
are thoroughly heated: then spread an
inch thick in a fat buttered pan, cover
with buttered paper. and let cool; then
turn out on a noured table and with a
buttered knife cut in rounds with pastry
cutter. dip in light, thin -four batter, and
drop in deep. hot fat and fry same as
doughnuts or other fritters. Roll in pow
dered sugar and serve.
Beef Braised n In Brfsse.
Take a rump piece OF beef. weighing
at least eight pounds. and lard 1t with
half a pound OF salt pork, cut in long,
half inch square pieces. Season well
with allspice. chopped parsley. and a lit
tie garlic. Tie up firmly and place in
the stew pan with four ounces OF melted
beef suet; fry briskly until crisp brown
all over Drain of the fat, add a quart
of broth made from bones and trim
ming. two cups tomato sauce: a bunch
Of parsley: two onions. and about a
quart and pint of quartered tu-nips. Let
boil up. then cover and let simmer gently
for nearly three hours. Take out the
beef and place on a platter and rub the
vegetables through sieve into the
saucepan. scim of all fat from the gravy
and reduce to the consistency OF their
sauce. then press the turnips, etc.
through a fine sieve to make q puree.
Turn onto the platter and place the
meat on the PURGE. Pour some Of the
gravy over the meat and serve