EXCELLENT, SEASONABLE AND TESTED RECIPES.

Hutt News, Volume 3, Issue 9, 24 July 1930, Page 2

EXCELLENT, SEASONABLE AND TESTED RECIPES.

Using Cooked Meat Scraps.

The first two or three recipes are FratfconSwiss X^1 *010 Neufahate-1) the other is Italian (Milanese):

. Bo.euf en. Ragout.-^-Make a good brown gravy thus: Melt 1 dessertspoon-fat in a saucepan, then add as much flour as it will take up, teaspoon salt and i teaspoon pepper. #To this add 1 pint of stock and stir till it boils'; then add 1 onion finely chopped, and a pinch of mace. Simmer for half an hour. Add the cooked meat cut into small cubes. Simmer' for another half hour.

Beef In Sauce Robert—{Jut the cold meat-into fine slices.' Make the saace thus: Put 1 dessertspoon fat in a saucepan, add an onion cut into Tings and fry till yellow and. tender. Add half pint stock, a. pinch each of salt, pepper, and nutmeg, half teaspoon mustard and one teaspoon vinegar. Cook gently for one hour. Add t>he thin slices cold meat and warm thoroughly, but* do not allow to boil.

Macaroni A La Milanaise.—Add lib macaroni to 1£ quart boiling salted water, boil for 15 minutes and then set aside."for;; 15 • minutes in order that the macaroni may swell Now take another saucepan, put into it one dessertspoon butter and three dessertspoons olive-oil add 1 chopped onion and allow it to become yellow and tender, but do not brown it. Add half lb cooked meat (minoed if possible; if not, finely chopped).. Stir till it becomes thoroughly heated. Now add three tablespoons tomato saace; stir again. Drain the macarihi and add it to the meat, etc. When the food is transferred to tie dish in which it will be served, add Jib grated cheese.