DEVONSHIRE DISHES

Wairarapa Times-Age, 3 June 1938, Page 4

DEVONSHIRE DISHES

SOME FIRM FAVOURITES. The following are very popular Devonshire dishes: — DEVONSHIRE JUNKET. Use fresh new milk and a reliable make of rennet, either in liquid or tablet form. Warm the milk to blood heat (98 to 100 deg "F), stir in a little sugar. Warm the bowl in which the milk is to be poured, add any flavouring liked, such as vanilla, almond or coffee, and stir the rennet in gradually. Leave the. junket to set. DEVONSHIRE RAREBIT. Four oz cheese, 2oz butter, 1 teaspoonful curry powder, 4 tablespoonfuls milk. Melt the butter in a saucepan, but do not let it get hot. Add the milk, and the cheese cut into thin slices, and lastly the curry powder. Stir over a slow heat until the mixture is smooth and creamy. Pour over slices of bread toasted on one side only, the' untoasted side being uppermost. DEVONSHIRE STEW. Neck of mutton, carrots, turnips, onions and potatoes, pepper, sale, water, -i-Jlb suet pastry. (These quantities depend on size of family, but equal quantities of vegetables should be provided). Butter or grease a saucepan, place in it the neck of mutton, cut into neat pieces. Then add the vegetables, also cut into pieces of suitable size. Sprinkle with pepper and salt, and add just sufficient water to be visible, no more. Over the meat and vegetables put a round of suet crust which fits the saucepan exactly. Place the lid on the pan, bring slowly to the boil, and simmer for three hours. To serve, a hot plate and deep dish is needed. Cut the suet crust into pieces and place on the hot plate. Put the remainder of the stew in the deep dish, arrange the pieces of suet crust on top, and serve. The flavour of the vegetables and meat having been “sealed in” by the suet crust, the stew is particularly delicious.