THE COLD JOINT

Wairarapa Times-Age, 12 July 1938, Page 4

THE COLD JOINT

HOW TO USE IT UP. Here are some recipes for using up , the cold joint:— 1 Pilau of Mutton. 1 Take Jib cold mutton, 3oz butter, 2 ’ slices bacon, 1 quart stock, 2 onions, 1 6oz rice, chopped parsley, salt and pepper. Melt two ounces of butter in a sauce- > pan, put in the rice, and stir over the gas until a pale brown. Then moisten with one quart of stock, stir again over the gas until the rice is tender and the stock nearly absorbed. More stock must be added if it boils away before the rice in tender; season with pepper and salt. Cut the mutton into neat slices, fry them slightly in half an ounce of butter, then lay on top of the cooked rice in the pan, placing some of the rice on the top of the meat. Cover with the lid of saucepan and let it cook gently for twenty minutes. Peel the onions, and cut them in rings, and fry in half an ounce of butter until a

golden brown. Take them up, and put aside to use as a garnish. Cut the bacon into strips, fry them, and keep them also for garnish. Take up the mutton, make a bed with the rice on a hot dish, arrange with the slices of mutton neatly on it, and garnish round the. dish with alternate groups of fried onion and strips of bacon. Sprinkle the top with a little finely-chopped parsley and serve very hot. Meat Mould.Take lOoz cold meat, ljoz breadcrumbs, 1 ’ small onion, 2 eggs (one hard-boiled), salt, pepper, stock if re- ' quired. Peel and chop the onion finely and fry for a few minutes, then strain off ' the fat. Boil one egg for about fifteen ihinutes until hard, then remove the ' shell and chop up the egg. finely. Mince 1 the meat and mix with the onion and < chopped egg. Make the breadcrumbs i and add, season well to taste, and mix all together. Beat up the egg and bind the prepared ingredients. If any more moisture is required, a little stock may be added, but the mixture should be quite stiff. Put in a well-greased mould or pie-dish, pressing it down firmly. Cover with a greased paper, and bake i in a moderately hot oven for about 1 forty minutes. Turn out carefully and < serve cold. If the meat is all lean, add ‘ a little melted butter to the mixture, ‘ in which case no stock would be re- ( quired. ] 1 Croustade of Veal. j

Take lilb cold veal, Jib mushrooms, Jib flour, Jib margarine or butter, Bechamel sauce, pepper, salt. Sieve the flour into a basin, put in the butter, and rub with the fingers until it looks like breadcrumbs. Mix in just enough cold water to make it into a stiff dough. Turn on to a floured board, roll out, and line a flan ring or sandwich-tin with it. Fill with raw rice and bake in a moderate oven until a pale brown. Remove the rice. Cut the veal into neat pieces, not too large. Peel the mushrooms, cut off the stalks, and divide into two or three pieces, and cook in the oven with a little butter. Put the veal and mushrooms into a saucepan, moisten with enough Bechamel sauce to make it a nice consistency. Season to taste with pepper and salt. Fill the pastry croustade with this mixture, piling it rather high in the centre. Sprinkle a little chopped parsley over the top, and place in a cool oven to heat through. Serve hot.