WHEN MAIN DISH IS MEAT

Wairarapa Times-Age, 21 July 1941, Page 2

WHEN MAIN DISH IS MEAT

TRY THESE RECIPES. Devilled Lamb Cutlets. Make a sauce as follows: 2 cups ; brown sauce or gravy, 1 teaspoon made mustard, 2 tablespoons tomato sauce, 1 tablespoon Worcester sauce, a pinch ground ginger, pepper, salt, and a little cayenne to taste. If liked, 1 dessertspoon chutney may be added. The sauce should be fairly thick. Grill cutlets in the usual way, dip in sauce, and place under griller for a few minutes. Dish up in a border of straw potatoes and fill centre with green peas. The remaining sauce may be served separately, and can be thinned down with a little more stock or gravy. Stewed Mutton with Red Cabbage. Trim 141 b neck chops, removing as much fat as possible. Peel and slice 3 onions and fry them in 1 tablespoon good dripping until a nice brown. Add the chops and about 4 cup stock or water to prevent burning and seasoning to taste. Simmer for 4 hour. Slice a small red cabbage thinly, wash and drain well. Melt 1 tablespoon butter or margarine in a saucepan, add cabbage, pepper and salt to taste. Cover with a tight-fitting lid and cook on a very low gas for about half hour, stirring now and again. Peel and slice 11b new potatoes thinly. Wash well in cold water to remove starch. Drain and fry, then fry in good dripping until brown, but not crisp. Drain and sprinkle with pepper and salt, add to meat mixture, and cook for a few minutes longer. To dish up, pile cabbage in centre with chops, etc., surrounding it. Sprinkle meat with chopped parsley and serve at once. This dish must be cooked very slowly owing to the amount of moisture used. Veal Cutlets and Tomatoes. Cut veal into nice neat slices. Roll in seasoned flour and then in egg and breadcrumbs. Fry until a nice golden brown in a little dripping. Place aside to keep hot. In the meantime boil 3oz macaroni in plenty of boiling salted water until tender, then. drain. Cut 3 or 4 large tomatoes in halves, season with salt and pepper, and fry in a little butter until cooked, but not soft. Melt loz butter or margarine in a saucepan, add loz flour, cook a little, and then add 4 pint stock. Stir until it thickens,, then add 4 pint tomato puree and a little grated lemon rind. Just before serving, add 1 tablespoon cream or top milk. To dish up, place macaroni in centre, the fillets round the macaroni, and the slices of tomato on top of fillets. The sauce may be poured round the dish or served separately. Just before serving, sprinkle with grated cheese. Boned Shoulder of Lamb. Peel and parboil l|lb sweet potatoes. Cut them into small pieces and place in a saucepan with 2 cups breadcrumbs, pepper and salt to taste, 1 level teaspoon ground cinnamon, and 2 level tablespoons butter (melted) or margarine. If liked, 1 dessertspoon brown sugar may be added. Place filling in centre of a boned shoulder, roll and tie securely with a piece of string and bake in a moderate oven for about to 2 hours. Dish up and garnish with slices of grilled pineapple.