LISTEN AND LEARN

Radio Record, Volume I, Issue 10, 23 September 1927, Page 6

LISTEN AND LEARN

RADIO RECIPES. . ‘Here are some of the recipes given by Miss Christian from 2YA last week Her talks on cookery are meeting with much appreciation :- Braised Villet of Veal. -34lb. veal, 20z. suet, finely chopped, (larding bacon if liked). 1 tablespoon chopped parsley, vegetables, 4 teaspoon{ul salt, stock or water (for braising), }. teaspoonful pepper, bacon rolls and Iémon for garnishing, 4 teaspoonful

dried herbs, forcemeat, 1 egg, .30ozs. bread crumbs. _ Method.-Mix the dry ingredients of the forcemeat, then moisten with the egg. If the veal is to be larded, unsmoked bacon should be used, and cured without saltpetre, as this turns white meats red. Cut the veal into a stew pan with the vegetables and liquid. Braise for 2}. hours, basting occasionally. ‘Then brown and crisp the sutface of the meat, placing it, with a little of the liquid, into a dripping tin in a hot oven for about 15 minutes. Reduce the stock by fast boiling to about } pint, then use it for making gravy. Bacon Roll.-Cut the bacon very thin, roll, put on a skewer, and cook in the oven with the veal for about 5 minutes, or till slightly browned. Chocolate Pudding. 2ozs. chocolate, 2 eggs, dozs. sugar, 6ozs. bread crumbs, $ pint milk, 3ozs. butter, $ teaspoon vanilla essence. Grate the chocolate, slightly warm the milk, and dissolve the chocolate in the cream, butter and sugar, add bread crumbs, essence of vanilla, and yolks of eggs. Then mix in the milk and chocolate and add the whites of eggs stiffly whipped. Steam in a mould for 8 hours and serve with custard sauce. Welsh Tea Cake. Ilb. flour, 3b. butter, Ib. sugar, tIb. currants, 2 eggs, 1 dessertspoonful baking powder, + pint milk. Method.-Mix flour and sugar in a bowl, rub in the butter, add baking powder and cleaned currants, and mix to a moist paste with eggs and milk. Roll out on floured board, cut into rounds with a cutters. Bake 20 minntes serve hot, butter for tea.