RECIPES.

Gisborne Times, Volume XXXIII, Issue 3640, 28 September 1912, Page 4

RECIPES.

SPANISH SAVOURY,

Chop a medium Spanish onion, add two tablespoonfuls of chopped paisley. Beat well together tvp eggs, whites Olid yolks, separately (this is most necessary for success), a tablcspoontul of cream, pepper and salt (a pinch). Mix all. well together. Have some laid at boiling point in a frying-pan, pour m tho mixturo ) and as it sets keep raising the edges. • When cooked it should be set on- top. Fold into three. Serve on hot dish. ‘

SCALLOPS 'OF SWEETBREADS

Blanch thoroughly four fine sweetbreads, cut them into scallops as largo as possible. Put "them into a sauto pan with clarified butter and a dust of salt. A quarter of an hour before sending to table saute?, them over the stove with a clear, brisk fire, turn when one sids is done, drain the butter from the pan, and add a little glazy Set the pan over the stove, and keep stirring the scallops in the glaze. Have ready some nice boiled peas, mix them with a pat of butter well spiced, serve them very hot in the centre. * * *

MUTTON BONED AND ROLLED

Order a nice breast of iamb or mut- ' ton and then bone it. Make a veal forcemeat, or you may, if you choose, ‘ make a stuffing the same as for stuff--1 ing ducks —onions and sago seasoned ; W’ith pepper and salt. One tablespoonful of fine breadcrumbs may bo used, but no more; many cooks spoil their stuffings by rising too much bread. Spread whichever stuffing you choose upon the meat, roll and tic with white tape, put into a baking tin, surround it with potatoes ready for boiling, set into a good oven, turn and baste twdee. Make a gravy from the bone taken from the meat. Bend all to table very hot.