Our Cookery Corner

Radio Record, Volume V, Issue 21, 4 December 1931, Page 32

Our Cookery Corner

Fricassee of Veal. Our about a pound of fillet of veal into neat pieces and put these into a casserole with a small sliced onion, a few peppercorns, a few strips of lemon rind, and a little chopped parsley. Add half-a-pint water, cover, and cook in a moderate oven for about two hours. Strain off the liquid into a smalJl saucepan, add an equal quantity of milk, heat, thicken with a little slacked flour, bring to the boil, stirring all.the time, and boil for a few minutes. Season with pepper, salt, and a few drops of lemon juice. Stir in the meat, let it get heated through, then pile on a hot dish and garnish with ‘toasted or fried sippets, rolls of fried bacon, and slices of lemon. Asparagus Flan. AKE a flan case from good short crust pastry. Boil a bundle of asparagus in slightly salted water till tender. Remove the tips and put them in a little liquid butter. Melt a tablespoonful of butter in a pan, beat two yolks of eggs, with a little salt and pepper,, and mix with the juice of a lemon before stirring them into the hot butter. Cook gently till thick and creamy. Put this sauce in the pastry case and arrange the asparagus tips in circles,

beginning at the outer edge till it is filled. Asparagus and Pineapple Salad. MPAKE a large pineapple. Cut off the ‘top and hollow out the inside. Cut the pineapple flesh small, and mix with one’ stick of finely-chopped celery, four cold boiled potatves cut fine, and a tin of asparagus of the same quantity of fresh-cooked asparagus. Make a dressing of half a pint of whipped cream, a little pineapple juice, castor sugar to taste, and a little salt. Mix all together, fill into pineapple, replace top, and serve iced. Tomato Butter. [THIS is especially good eaten’ with cold meat or spread over grilled fish. Peel and cook any number of tomatoes in sufficient water to moisten the bottom of the pan until they are soft. When cool, rub through a sieve, and return the tomato pulp to a pan, and cook again until the mixture begins to thicken. Add to the tomatoes a third as many cooking apples as you have taken tomatoes, peeling and slicing the apples first. Sweeten to taste with brown sugar, add a flavouring of ground cinnamon, and cook until sugar dissolves. Then cool, and store in small pots. covering the pots in the same way as you do jam pots,