RECIPES.

Gisborne Times, Volume XXIX, Issue 3360, 28 October 1911, Page 8

RECIPES.

A STEWED LEG OF MUTTON

Carve the skin of the leg with a sharp knife without touching the lean. Put it into a deep baking tin, and when thoroughly heated through, throw in a sliced carrot, a turnip, an onion, one slice of a parsnip, pepper and cayenne. Cover the whole with mutton broth. When at boiling heat, add a teaspoonful of salt, about a pint of young green peas, a sprig of mint and a lump or sugar. Then allow it to stew unto done to fancy. Dish the leg, keep it hot while you simmer the gravy away to half, then pour it around the meat. Serve with a tureen of young potatoes which have been boiled, then fried in plenty of lamb dripping. A HINT RE CUSTARD AND BREAD PUDDING. Custard puddings and bread puddings require to stand at least five minutes before being turned out, and should be boiled in moulds, basins or cups. Paste boards, rolling pins and cutters or tins should be kept clean and the latter bright. PASTE FOR BOILED PUDDINGS. Pick and chop half a pound of beef suet (not too fine). Add it to. three quarters of a pound of flour, adding a pin oh of salt. Mix all together with half a pint of milk or water. A tablespoonful of beer or stout helps to make it light. Then mix well with a wooden spoon. Paste for boiled puddings