Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 362, 16 April 1903, Page 2

Housekeeper

COLD MUTTON WITHOUT MARTYEDOM. #W. MUST be very hungry before I £t tjlp could eat cold leg of mutton,' is t* *lk frequently heard in a family. And if it is to be thus consumed, it has to be disguised with numerous pickles and picquant sauces, and there is quite an air of protest and martyrdom about everybody. That is all very well;, but it is. sometimes exceedingly difficult to cater for these fastidious ones. First, T want to cut off a good-sized knuckle-piece from the joint to bejfcre&ted; later on. | | : \ The remains, about one pound and three-quarters, I will cut eff from the bone and take as I require it. The bones and" rough bits I si all break up and put into this pan. To them I shallJadd enough cold water to cover, a slise of enirn, and a small piece of carrot and turnip, and a bunch of parsley aid a bayleaf. I shall put it on to simmer.eo that when I require stock I shall have it ready. Now I will prepare a dish of Stewed Knuckle of Mutton. | It is, of course, usually dona with ra r w meat; but it is also a most excellent way of heating mutton, more especially if the meat hss been at all tough, which it so often is. I will put the knuoHo in this pan with a pint and a half of water: and half a teaspoonful of ?alt, put on the lid, and pull the pan on a paifc of the stove, where it will simmer gently for two hours. I will now peel and slice thiß onio-.

scrape the carrot and cut itup lßtodice, and wash two ounces of «C£ Under the cold-water tap. Nsw I onion, and rice to the moat. I may as well wash and crop this parsley; i shall want a good teaßpoonftitfi Thia I shall add to the atew about five minutes b afore

dishing it ; up. ?/' W/ /' : \ '"' ; '"''.J The meat must' be arranged on a hot di»h, and the broth poured round. It is well to serve an extra supply of broth in a hot eauce-tureen. *'■ lam next going to Bhow you how-to make ,' ; :■■ Fbenc"Hv Mince. I first of all remove all skin and gristle from, the meat, and the rest of jt finely. I have .about* one\ pound two ounces. « Nextrl- will melt-^e"wane®- of»good beef-dripping in a clean saucepan, and sprinkle in one ounce of flour, and fry it a pale brown, then add half a pint of the 'slock made froal •the'DhfiW:*lt'Tfcult be stirred over the fire until it boils. Then I add it to the minced mutton, half a teaspoonful of grated lemon-rind, a dessertspoonful each of Harvey and Worcester sauce, salt and pepper, one tabiespoonful of coarsely-chopped capers, and eight stoned olives, each cut in quarters. It must now be allowed, to .get thoroughly hot, but on no account boil, as the meat will become tough. v " To-day I will serve it with a bo'rde* of rice round, so we'must prepare to boil the rice.

First, I put plenty of boiling water, with-a tabiespoonful of salt," into tbis pan. I put three ounces of rice an a strainer and bold it under the cold-water tap, and wash it ■ well: I shake, jgut all the water, and when the water in the pan boils fast, I throw in the rice and let it boil fast until tender. Now and then I must feel a grain between my finger and thumb. They should be nice and tender, but not all in a mash. - ■ Now is the time to drain :off the water. Tho best way is to pour the rice into a sit v j or colauder, and let jail the water "drain off; then -bold-it •ior-a second Under the cold-water tap—this helps to separate jthe rgfrains, .J now-j turn. ths rice on to jtbi£ itij); which: is| lined kitchen paper, and put it in> cobHven, as J:want it to dry with each giain separate. This is most important to observe. One so often sees boiled rice served in a most unappetising 'looking manner, whereas with a little care it can be made to look so nice. '•'- I will now arrange the mince on a hot dish, having first made sure it is nicely flavoured. I pile the boiled rice round for a border, and here and there inside the border put little heaps of capers. BABBIT CBEAM. For, this dish you, will require about half a pound of the raw flesh of a rabbit. First pound ;t in a mortar, then add one whole raw egg, and one. extra yolk. Pound well again. ■ Now put in—a small bit at a time—one and a half ounces of butter Pound again, and well season, (i ' Take out of the mortar and rub through a.fine wire or ; hair sieve. ~. t . Beat up one egg sii ffly, and I slight ly Whip one gill of cream. Then add both very lightly to the rabbit. Have ready a well-buttered mould, sprinkle it over with finely-chopped tongue or ham, put in the mixture, and, smooth it over with a knife which has bear; dipped in warm water. ' i - Place it in a pan with a little hot water in, and allow it to cook slowly for about half an, hour in : tb.e oven.. When done, ■turn it out, and garnish with any nice green vegetable, stfch as peas. !;. f- s .. ,CEAB/TOAST. / The ingredients are: a crab, one ounce iofbutter,: two.smalltesspconfuls of flour,-: -one gill of milk, half a tea spoonful oC Harvey Sauce, half a tabiespoonful of chopped mushrooms,-salt and pepper,: and, rounds of buttered toast. Chop the flesh of ithe- crab.. Melt the;-butter. in a pan, then cook the mushrooms in it till tender. Then add tfce flour andWlk.'and stir till is boils. Next put in the' crab audi seasoning; and mix well. Keep it while you. make small rounds of bu'tere'd toast. Eeap.j>n the mixture Sprinkle a, little coralinepepper on each, and serve*'