THE THEME OF STEWS

Wairarapa Times-Age, 19 August 1938, Page 8

THE THEME OF STEWS

VARIATIONS WELCOME. WARM AND GOOP FOR WINTER. Variations on the theme of stews are always welcome additions to the housewives’ recipe-book. Have you ever thought of adding orange-rind, cheese, or thyme to your stews? They are delicious. Stewed Veal Chops. Take 6 tender veal chops, 1 large tomato, 1 onion, 2| gills white stock, 1 teaspoonful grated orange-rind, 1 stalk celery, 4 tablespoonfuls butter or bacon fat, 1 blade mace, 2J tablespoonfuls flour, 1 carrot, pepper and salt to taste. Beat and trim chops. Season with pepper. Melt one and a half tablespoonfuls butter in a deep frying pan. Brown chops on each side for three minutes. Season to taste with salt. Cook another three minutes on each side. Add minced carrot, celery, and onion, and chopped and peeled tomato. Cover with two gills of the boiling stock, then cover pan. Simmer ten minutes. Melt remainder of butter in another frying pan. Stir in .orange rind and mace. Cook for five minutes. Add flour and remainder of stock. Bring to the boil. Pour over the chops and vegetables. Cover and cook ten minutes. Uncover. Remove mace. Serve on a hot dish.

Stewed Knuckle of Veal. Take lib knuckle veal, 1 small .onion, loz flour, loz butter, seasoning. Wipe the meat. Melt the butter and fry onion, cut in thin slices. Add half a pint of water and boil. Place the veal in and stew gently for three hours. When tender, lift out the meat and place it on a hot dish. Thicken the sauce with the blended flour and pour over the meat. Garnish with watercress and serve with salad. Stewed Kidney and Rice. Take 4 sheep’s kidneys, 1 medium onion, J pint stock, 6oz rice, 2 tablespoonfuls dripping, 4oz grated cheese, 11 tablespoonfuls flour, 1J tablespoonfuls lemon juice, 1J teaspoonfuls French mustard, pepper and salt, parsley to garnish. Wash, skin, and core kidneys, then cut into dice. Mel't fat in a saucepan. Dip kidney in flour and salt and pepper to taste, and fry until brown, then remove to a plate. Peel and slice onion, and fry slowly until golden, adding more fat if required, then remove to plate, and brown remainder of flour. Stir in stock and bring to boil. Boil until smooth, stirring constantly, then add kidney, onion, and mustard. Cover and simmer for one hour or until kidney is tender, then add lemon juice. About half an hour before kidney is ready,- place a pan half-filled with salted water on to boil. When boiling, wash and add the rice. Boil quickly uncovered until soft, then strain through a colander and return to pan. Add grated cheese and stir over a slow heat till melted. Arrange in a ring on a hot dish and pour the stewed kidney into the centre. Decorate with sprigs of parsley. Stewed Lamb and Green Peas.

Take ljlb middle neck of lamb, 1 pint water, 1 pint green peas, 1 onion, loz flour, loz dripping or bacon fat, salt and pepper to taste. Melt the fat in a saucepan. When smoking hot, add the peeled and chopped onion and fry till brown and crisp. Remove the onion. Add the meat, divided into suitable pieces for serving. Brown on both sides. Remove to a dish and drain off any remaining fat in the pan. Mix the flour to a paste with a little water. Turn into a saucepan. Stir in the remainder of the liquor. Keep stirring till boiling. Add the meat and onion and simmer for two and a half hours. Add drained tinned peas and bring again to the boil. If you use fresh peas, add them about 25 or 30 minutes before the stew is ready. If liked, a. sliced carrot, one or two pieces of turnip, and one or two small onions can be added after the meat is cooked for one hour. Stewed Breast of Lamb. Take 1 breast of lamb, loz butter, Soz flour, white stock, 1| pints peas, 1 blade mace, J teaspoonful white pepper, potato balls, salt, gravy. Remove skin from lamb, then cut meat into pieces. Place meat in a stewpan with mace and sprinkle with salt and pepper. Add enough stock to cover. Cover pan and simmer gently for three-quarters of an hour. Skim well and remove mace. Add twothirds of the peas and simmer again for half an hour. Mix butter and flour together. Stir into gravy in small pieces, so that all dissolves. Simmer for ten minutes. Remove meat carefully and arrange on a dish. Pour sauce over. Garnish with potato balls and remainder of peas, plainly boiled.