STUFFINGS AND SAUCES

New Zealand Listener, Volume 17, Issue 439, 21 November 1947, Page 26

STUFFINGS AND SAUCES

TUFFINGS and sauces are of real assistance in building up sufficient and even apparently luxurious meals from quite small and wunpromising-looking foundations. For irstance, by pouring this sauce over some® chopped cooked potatoes in a big bowl, you have quite a substantial dinner. Serve either hot or cold, according to the weather, but never lukewarm! Hot-or Cold Salad Sauce Chop up 4 or 5 rashets of bacon and finely slice a good-sized onion. Fry these together in very little fat until bacon is brown and onion is tender. Stir in 2 tablespoons flour, and then add cup of vinegar and water (half and half), and cook uritil the mixture thickens, stirring all the time. Remove frotn heat and stir in 3 or 4 chopped hard-boiled eggs, and, if possible, 2 or 3 stalks of celery, chopped small. Pour this over the bowl of chopped potatoes. If serving as a cold meal, have lettuce and beetroot and a ‘mayonnaise dressing with it. If a hot .meal, have green peas or asparagus. Sausage Stuffing This is American, and is sufficient to stuff an 8lb, turkey-so may be useful for that purpose at Christmas-time! But you can use smaller quantities and make it at any time-for veal or pork or whatever you like. Fry together, for about 10 minutes, over medium heat, IIb. sausage teat, 1 clip diced celery, and 1 cup minced onion. Mix this thoroughly with 7 or 8 cups of fine breadcrumbs, adding plenty of chopped parsley. Potato and Celery Stuffing This is especially nice with chicken or duck: About 8 medium-stzed potatoes, boiled and mashed with 1 cup of hot milk, salt and pepper, to taste; add 2 beaten eggs and beat all until very light and creamy. In a. saucepan melt 4 tablespoons of butter (or substitute), add a large onion, minced, and cook until tender. Then add 2 cups of fine breadcrumbs, 2 cups’ of minced celery, and 4 tablespoons of chopped parsley. Blend this all well, and finally mix it thoroughly with the mashed potatoes. A very substantial stuffing. Sage and Apple Stuffing This is from Los Angeles and is part of a recipe for stuffed spareribs of pork. Combine 2 cups soft breadcrumbs, 2 tablespoons melted fat, 1 small téaspoon salt, Y4 teaspoon pepper, 1 ctip finely chopped tart apple, 14% tablespoons minced onion, 1 teaspoon powdered sage (chopped sage-leaves if no powdered sage). Moisten all to a rather dry paste with boiling water, or a beaten egg. To use with the spareribs, place. the stuffing in'a mound on an oiled or greased baking pan. Dust the spareribs of pork with salt and pepper and fold them’ over the mound. Dust the whole thickly with flour, letting some fall on the pan. Place in a hot oven, 400deg. -and bake until the flour is brown. Then add enough boiling water to barely cover the bottom of the pan. Add more water if necessary. When done, take up with a pancake-turner, and make gravy

from the dripping in the pan. Apples or sweet potatoes may be baked around the spateribs in the pan. Sage and Onion Stuffing This is really meant for pork, or ducks, or geese-but it is so tasty that most people use it for everything except fowl. Any left-over stuffing makes lovely sandwiches-in fact, many people make extra stuffing with this idea. Three or 4 onions; about 9 large sage-leaves;

1, teaspoon sajt; 144 large breakfast cups of breadctumbs; 1440z. butter or dripping; 1 teaspoon pepper; and 1 egg. Boil the onions for about 5 minutes, strain and chop finely. Scald the sage leaves and chop them. Mix everything, using the beaten egg to bind. Savoury Stuffing with Fish Grease or oil a baking dish and put in a thick slice of fish. Dust with salt and pepper, and cover with stuffing. A second slice of fish may be put over the stuffing, sandwich fashion. Two cups soft breadcrumbs, 1 small teaspoon salt, 1 tablespoon minced onion, 1% cup of bacon fat ot savoury dripping, +4 teaspooh pepper, 2 good tablespoons minced parsley, 1 cup canned toinatoes. Combine all smoothly.