Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 421, 12 May 1904, Page 7

Housekeeper.

ofpartridge, ffiffirtg Pheasant," ,©* ' v feny v cola game, 1 tj?%p slice of lean ham* or bacon cut into dice, 1 large onion, 1 small piece o£ carrot, 1 stick of celery, | pearl bar j&Wb tjaarfc-' of second stootor the liquid, insa't hue been cooked ia, -' §H ?s£•■ \v Oat the bacon int© dice and frySl m not aufflpieritiy -lalgadd:: a ?|mail ' t j%% W butter. Then put in the bones of the game broken up, all scraps of akin, and , gravy, shake in a tablespoonful of flour, and fry siall lighiiyJwith the bacon for quite five minutes. Add the stock or water and bring to boiling point, stirring it well. Now put in the vegetables, cut up, and let 'all simmer gently together for quite two hours. Strain off the soup' put the boneS- and scraps aside, return the soup to the saucepan, having skim mad it Put the pearl barley into a tmali saucepan, cover- it with water and let it boil up. Simmar for ten minutes, then strain away the water and add the barley to the soup. Season to taste, and, if liked, add a little wine (optional) and serve very hot.

FRICASSEE OF OYSTERS AND CHESTNUTS;

It .dozen sauce oyste*rs, 1 dozen chea tnutei 1 job. of butter, loz. of flour, £ pint of liquid, that is the liquid Of the oysters made up to f pint with milk seasoning. Cut off the tips of the chestnuts and put them into a saucepan of boiling water, cook for fifteen minutes, and strain off. Remove the shell's'of the chestnuts and, with a sharp knife, peel off the' inner skin. Cover again with fresh water and simmer gently until tender...* Cut into two or three pieces if large. Put the oysters with their own liquid into a saucepan, bring to the boil, strain and save the liquid. Remove the beard and cut the oysters into half.' Make a sauoe thus:—Melt the butter, stir in the flour smoothly, add the liquid, and bring lo the boil. Season'-to taste with pepper, a little celery, salt, and lemon juica if liked. Add tae oysters and cooked chestnuts. Serve in.» hot entree dish, garnish with, slices of,Knely cut lemon and parsley.

~. EIBBIT AND MACARONI PIE. 1 rabbit, 2 cz of macaroni, 1 small onion 2or 3 oz of ham or bacon, some pastry > Cut the rabbit into nice sized joints, put into a saucepan, cover with water, add an onion, and "Stew, until tender, Boil the macaroni and cut into inch length. Tut, a layeK ot the cooked 'rabbit into teredpie-dish, chop the looked, onioSvindt put soma over the rabbit. Nowpufin a layer cf macaronni, the ham or bacon parboiled- apd cut into dice' then another layer of uabbit. Cohtinueluntil the dish is quite full. Add a small pat of butter to the. rabbit stock and almost fill the dish. Cover with a good short crust of roogh ptiff paste and bake for forty minutes. "

GANNELON OF BEEFi' v 1 IIT of cooked beef, underdone if possible, I lb of bacon (fat and lean)/ 2 eggs, 1 teacupfulof gravy, 2 oz. of- fresh breadcrumbs, a teaspbonful of grated lemon rind, seasoning to taste. Pass the meat and bacon through a mincing machine, add the lemon rind and breadcrumbs and bind together with the eggs well-beaten and the gravy. Season well. Butter a sheet of foolscap paper, make the mixture into a long roll, the shape of a rolypoly, wrap in the buttered paper and tie lightly round. Place on a baking tin and oook in a moderate oven for three-quarters of an hour. Eemove the paper aad serve on a hot dish with a good brown sauce or gravy poured over it.