THE CASSEROLE

Wairarapa Times-Age, 30 July 1938, Page 8

THE CASSEROLE

MAKE GOOD USE OF IT. NOURISHING WINTER DISHES. Cold weather calls for savoury and nourishing dishes, served piping hot. Casserole dishes and appetising soup served with various tempting little accompaniments are among the things that most people appreciate in the winter, even though they do not care for them at any other time in the year. Here are a few recipes a little out of the usual. Kidney Soup with Dumplings Take J ox kidney, Joz butter, IJoz cornflour, 1 teaspoon sugar, 3 pints stock, seasoning. Trim and wipe the kidney, and cut off the fat. Warm the sugar in a pan and when nicely browned add the butter. Cut the kidney in little pieces and fry in the butter, sprinkling qver threequarters of an ounce of cornflour to cook with the kidney. Add 1J pints of stock and cook 3 hours. Blend the remainder of the. cornflour and add; pour in the other 1$ Pints stock and bring to the boil. Season well and serve hot. Dice of* toast or fried bread, toast Melba, or pulled bread, can be served with soup; also dumplings. Fried croutons of bread are generally popular, especially with children. The Dumplings—For these take oz margarine, 3 gill milk, 3oz flour, 1 egg, salt and pepper. Put the milk and margarine in a saucepan. Bring them to the boil, then stir in the flour and keep stirring quickly until mixture boils and thickens and leaves the sides of the pan. Draw pan aside, cool ’ the mixture slightly, and beat in the egg. Season to taste, make into small round balls, drop into the boiling soup, and boil for six minutes. Casserole Sausages and Bacon One pound sausages, about 6 small potatoes, 1 small glass of water, Jib bacon rashers, 1 dessertspoon flour, 1 level'teaspoon salt, J teaspoon pepper. Mix flour, salt and pepper, roll sausages in it. Put floured sausages in wetted casserole, then potatoes and water. Spread bacon rashers over top. Put in hot oven for 15 minutes, then lessen heat, and cook another 3 hour. Serve hot with tomato sauce and green vegetables. Liver Balls Take lib calf’s liver, 1 tablespoon chopped parsley, 2 slices of bread, cut lin thick and with all the crusts removed, 1 small, finely chopped onion, 2 beaten eggs, tablespoons flour. Soak the bread in water and mince the liver. Then squeeze the water from the soaked bread and add it to the liver, with salt and pepper to taste, and the beaten eggs. Mix thoroughly. Next fry the onion and flour in 1 tablespoon of fat until brown, add boiling water gradually to a depth of 2in, season with salt and pepper, and cook for five minutes. Grease the hands with a little fat, and roll the liver mixture into balls, then place them carefully in the gravy, simmering for 30 minutes. Just before serving sprinkle in the chopped parsley. Bacon Roly-Poly A very excellent and savoury roll can be made by rolling out some suet crust as for. a roly-poly, and lining the paste with thin rashers of streaky bacon instead of jam. Onion or parsley or mixed herbs can be added, if liked. Boil or bake in the oven as you would an ordinary roly-poly. Family Casserole Two or 31b of mutton or piece of beef, 1 quart cold water or bone stock; salt and pepper to taste, 6 leeks, 2 turnips, 2 carrots, 2 fairly large potatoes. Cut meat into small pieces and roll each piece in flour and pack into casserole, bring to boil and simmer for 1 hour. Add white part of leeks, turnips,, carrots, and potatoes, cut into slices, arranging potatoes on top. Put lid on casserole and put into hot oven. Keep just simmering for 2 or 3 hours. Half an hour before serving take off lid to brown potatoes. Serve from casserole. Stuffed Onions Six large onions, J cup bread crumbs, J cup minced meat, } cup grated cheese, 2 cups white sauce, 2 tablespoons butter, pepper, salt. Boil the .onions until they are partly cooked, then drain and remove centres. Chop the centres of the onions and mix with meat, crumbs, butter and seasoning. Put the filling in the onions, and place in a buttered dish. Cover with white sauce, place cheese on top, and cook in medium oven until the onions are tender and the top is brown. Rabbit with Parsley Sauce Take 1 rabbit, 1 tablespoon chopped parsley, 1 bay leaf, 1 rasher fat bacon, 1 cup milk, 2 large onions, 1 tablespoon flour and pepper and salt. Joint the rabbit and wash it well, then place it in a pot with all the rest of

the ingredients except the flour, milk and parsley, with enough water to cover. Simmer gently for 11 hours. Then mix the milk and flour together to make a paste, and add it to the rabbit to thicken. Add the pepper and salt, , and finally the parsley. Toad in a Hole Take l jlb rump steak, 1 sheep’s kidney, 1 large onion, pepper and salt to taste. First of all cut the steak into medium-sized pieces, roll them well in flour, place in a deep pie dish, with the onions sliced, and pepper and salt. Cover with water. Then put a lid over, and let it simmer gently in the oven until about half cooked. Take out some of the gravy for serving and cover the meat with the following batter: 3 eggs, 2 tablespoons flour, 1 pint milk and a pinch of salt. Put in a rather hot oven until cooked.