SUNDAY SUPPER DISHES

Dominion, Volume 11, Issue 87, 5 January 1918, Page 5

SUNDAY SUPPER DISHES

' SPICED PRESSED BEEF. About 41b. of brisket of bee', 1 carrot, 1 turnip, 2 onions, 25 peppercorns, 20 whole spice, 4 cloves, a bunch of sweet herbs. Have the beef put in brine by the butcher for four days. When required, wash it well, place in a pan, and well cover with cold water. Add all the spices and tho vegetables, bring to tho boil, and simmer gently until tender; this can be ascertained by piercing.with a skewer. The length of time varies greatly, according to tho condition of the meat, but for a piece of 41b. ouo and a half hours after once l boiling is generally sufficient. When cooked roniovo the meat from the pan land take away tho bone with a sharp knife, tio it into shape with string or tape if necessary, placo a dish or board over it and a heavy weight on top of that, and leave until cold. Placo a sprig of parsley on top and garnish round with lettuce leaves or watercress. POTATO SALAD.

One pound of new potatoes, yolk of egg, salad oil, vinegar, seasonings, a small cup of sour milk, chopped parsley. Boil tho potatoes in the usual way and allow them.to get quite cold. Separata the yolk from the white of a raw egg, place in a small basin, and drop in salad oil, stirring rapidly with a wooden spoon. The oil must ho added gradu. ally at first or the mixture will curdle. When quite thick add vinegar .to tasto and season with popper, salt, mustard, and. sugar. Have ready a small cup of sour milk previously set for the piiyposo; it should be quite solid; stir this into the dressing and beat up well. Rub a bowl with a cut piece of garlic, slico the potatoes, and placo them in this, pour over tho dressing, mix, aad sprinkle with chopped parsley. The salad is 'improved if surrounded with lettuco leaves or & ring of cold green pens.