The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-07-18
9 MEATS N THE
SAUCES FOR THEM
Dishes for the Warm DAYS
That May Be Easily and
Quickly Prepared

and trim II necessary. then pl. n ",
boil In cold water. After IL has .t.l
an hour and a half throw n tho
water. cover with fresh boiling v,,.-
and then cook until done enough -
slice we'll. Let 1t stand in the vs.0-
i.io: almost to;,:. lake up, y.n,ay. q.
skin. trim wnere necessary. then .-t
the surface Of the fat with c..ye.
using plenty Of them. and hon
sprinkle the surface thickly Nh
brown sugar Put II in a hak-- Tan
and put IL in the oven, letting 3. $40
to heat through and lightly brown 80
surface. Remove and let cool 4~l
serve with mustard or Madagascar
sauce, according to taste. The mus.
tard sauce ready mixed. a. also
does the Madagascar sauce.
Boiled Tongue. Mustard vlole,.e-
To serve with the cold boiled ,orgu.
which Is thinly sliced or served vnols
in aspic and then carved at table 10
Niolette mustard which comes all pre-.
pared will he found delicious. or
sweet may be served with the
tongue made by melting a lumber o.,
current jelly and adding to Il n glass
OF port wine. When COO IL Will le
ready to serve.
Calls Liver Loaf-Take oue.ha.s "a,
a milk liver and boil until very tender.
placing "A stalk of celery. an on.onard
a tiny spice bag In the water While
IL Is boiling. When very tender ra.
move and chop very fine. then all
the Juice of an onion, a tablespoon %
worcestershire sauce. a tablespoon o.,
Chutney syrup and two tablespoons ~.
carefully fried bread crumbs that have
been fried in butter and drained. Nix
all we'll together and mould into a Loaf,
place on a dish. spread the loaf evenly
with good mayonnaise, garnish with
sliced truffles and white egg r.rss.
and when thoroughly cold cover win
aspic and set away TO chill. When
ready 10 serve offer a tureen O. nay.
onnaise with the loaf.
Shoulder Of Veal. Savory Stur!nc-
Have the bones removed from the
shoulder Of veal and stuff with a
dressing made OF one small bottle o,
macedoine vegetables drained. one en-
OF bread crumbs. two tablespoons
Chutney syrup, pepper, salt, half ~.
or melted butter, teaspoon OF savory
herbs and one beaten egg. Mix We'll
and stun the meat, sprinklinG with q
little pepper and salt. When roas'ea.
allow II 10 drain and cool natural!y
Slice thinly when ready TO serve an!
oHer with IL an olive sauce made A.
the following way: Stone and chop
a half bottle of olives. simmer them
in a half pint OF white stock. add.,-
Dannor and aa1y arI ,.Atz-1---
Chutney syrup. boil gently half an
hour. remove from the Are and al!
the Juice Of a lemon. When cold.
serve.
Chicken Short Cake-This very w..
usual dish must be put together q.
the last possible moment and served
Immediately. Make a good short ca,e
Of biscuit dough. When done srl!. tie
cake and butter 1t. Have ready 4
plate Of thinly sliced boiled chicken
which has been cooled but 10. .co,
Fill the short cake with the chicken
and spread thickly with a good NAV.
onnaise. lay on the upper half. lightly
butter the top. then spread Il wi'N q
small bottle OF macedoine Vegetables
that nave been drained. chopped ar.
marinated in French dressing FOR o-a
hour, then drained again and r,N..
with mayonna!se. Serve the : -
cake hot and as quickly as pos. 'a
garnish with sprays ~ parsley drawn
through thin slices Of lemon. IT,, 5
a rich but most satisfying d.-r--
dish.
Roast duck served cold with r..
~gooseherry sauce and cold holi.l
chicken moulded and telliet mai"
agreeable changes II we'll seasoned a~!
properly garnished.