HOT AND SAVOURY

Wairarapa Times-Age, 16 May 1940, Page 8

HOT AND SAVOURY

THESE ARE ECONOMICAL. Cold weather means sharpened appetites and a demand from the family for hot, savoury, nourishing dishes; faut_that does not necessarily mean a “roast” or an expensive joint. The following are all most appetising and inexpensive and they make a little meat go a long way. Pot Haggis. Half pound calves' liver. 2 onions (parboiled), salt and pepper, -loz. shredded suet, teacup medium oatmeal, liquid to moisten. Cook the liver in boiling water for 40 minutes, then let it cool. Chop finely and cook the onions in the same pan. , Put the oatmeal into a dry pan and toss it over the fire till golden brown. Add the cut-up liver, suet and chopped onions with sea« soiling to taste, and a teacup of the liquid in which the liver was cooked. Let it simmer gently for two hours.

Tripe Toad in the Hole. Make a batter in the usual way, adding just a little grated onion. Cut some boiled tripe into neat fingers and put them into a Yorkshire pudding tin. Pour over the batter and bake in a quick oven till brown. When cooked, cut the batter into squares, and serve with a little fried onion piled on to each square. Fish Pie. Have about 11b. of haddock, or some similar fish, steamed or cooked en casserole. Remove all bones and skin, break the'fish into flakes and season it with salt, pepper and grated nutmeg. Grease a small pie-dish, put in a layer of breadcrumbs ' and then a layer of fish. Repeat the process until the dish is almost full. Pour over the ingredients a tablespoon of thick white sauce to which has been added a few drops of anchovy essence. Cover thickly with breadcrumbs, add some bits of butter or dripping, and bake in a moderate oven until crisp. A little grated cheese on. top before it is finally browned makes a delicious Variation.

Braised Oxtail. One oxtail, 2 carrots, 1 rasher of bacon, stock, flour. 2 onions, 2 small turnips, loz. dripping, seasoning to taste, and Yorkshire relish. Wash the tail well, wipe, divide into joints and then fry in the hot dripping till a good brown. Take out and keep hot. Have ready the carrots and turnips cut into dice, and the sliced onions and put into the casserole. Put the rasher of bacon cut into small pieces on top, then put back the oxtail. Add sufficient stock just to cover, put on the lid and simmer gently till the meat is cooked —21-3 hours. Thicken the gravy with a little flour made into a paste with cold water, and add a little Yorkshire relish. Serve very hot. Womens Standby o-cow