The Waterbury Democrat., 1935-10-18
THE MIXED GRILL
 ALWAYS PLEASES
Many Combinations of $ . This Famous Chop Plate m @ for Dinners
BY MARIE CLIFFORD
 fArmour Food Economistl

Did you ever try serving a mixed
 grill for dinner and watch eyes
 sparkle with anticipation as the
 Family gather round? If you've a
 sfavorite chop plate, as I have, you'll
 s1have to try god many of these
 combinations, just 50 you can use
 1t often.
 ss The particular delight of a mixed .sgrill is the surprise and variety that
 sit makes possible, and the handsome saeffect of 8 well arranged plate. a!MeatS form the main part of the ssgrjll, usually or kinds of variety. .Ggill means to broil or pan broil ssar10 is 8 method of cooking which ssentails as little time and effort as -sany you could think of. It is adapt able to any small tender cut of {. ns1neat like lamb chops, beef club ssssteak, lamb kidneys, bacon, sausages auaTd ground meat cakes of all kinds. , 2. 2. Fruits and vegetables which are saadaptable for broiling are the other .sspart of the mixed grill. Fruits such qesas peaches, pears, whole bananas, apples, pineapples are perfectly de- z01icious when broiled and served hot
 with meats. They must be dipped sin melted butter or meat fat or @ brushed with fat if they are to s~broil to a golden brown without ..s,drying.
 gs Of they egetables, tomatoes and 5. musrooms head the list, although npartly cooked potatoes, carrots, or s, onions may be split, brushed with t1trt fof ss under the broiler flame.
 The whole process takes short
 space of 15-20 minutes. You end up with crisply brown, delicious meat
 and vegetables which can be ar- aA ranged on either chop plate or plat ss ter.
 sa Here are some interesting com- ]. binations to try:
 q 1. Fresh Pork Sausages, Lamb sa Shoulder Chops, whole bananas. ss 2. Lamb kidneys, bacon, halved ae broiled tomatoes, and broiled onion 7. slices.
 s~ 3. Beef tenderloin, bacon, mush- :. room caps and broiled carrots. ss, 4. Pork sausages, lamb chops, = broiled peach halves. a s. Ground meat patties, bacon, . broiled pineapple, fresh tomatoes. 6. Lamb patties, bacon, pear s, halves filled with salad dressing and Y broiled.
 sa, MIXED GRILL NO. 1 r lbs. Ground Lamb Shoulder sss strips bacon | @ 6 pork sausage links Q, 6 halves pears (canned) ~ 1-3 cup fine bread crumbs s' 2 tablespoons butter : Shape ground lamb into meat k cakes, using care not to pack the 2 meat too tightly together. Wrap 3 each cake with strip of bacon and 2 place on broiler rack with the saus- s ages. Place pear halves with cup side up on same broiler and cover | them with bread crumbs mixed with | i. melted butter. Place broiler 3-4 | : inches under the flame, close broiler , and let cook, turning the meat once . but do not turn fruit. Remove pears when delicately Drowned. Pears re- quire 8-10 minutes. Sausage 10-12 | minutes and lamb IS minutes. Ar range all on chop plate with water M CDo e,ul MIXED GRILL NO. 2 .d1 6 lamb kidneys
 Islg 6 strips bacon
 v 6 tomatoes
 < 12 fresh mushroom caps /, Split lamb kidneys and place on wooden or metal skewers, alternat- ing with split mushroom caps and squares of bacon. Brush with bacon fat or butter and broil for 15, min- utes, 3 1-2 to inches under a mod crate broiler flame. Split tomatoes 1, and dot with butter or buttered crumbs. Let broil without turning until golden brown. Serve meat on the skewers with halves of toma- toes and crisp parsley on the same chop plate.