RECIPES.

Gisborne Times, Volume XXXIII, Issue 3693, 30 November 1912, Page 9

RECIPES.

OUTLET- PIE

Take six or eight chops from the best end of a neck of mutton and trim all fat from them. Season them with salt, pepper, parsley and thyme. Place a layer in the pie-dish, then place on them a. couple of chopped mushrooms and a few slices of kidney. Add another layer of cutlets, then mushrooms till the dish is nearly full. Add water or stock to cover them, and cover with puff paste. Rake for one and a half hours in a brisk oven. About eight mushrooms and two kidneys will be required for ..the eight cutlets.

SAVOURY HARICOT. Take half-a-pound of haricot beans, two hard-boiled eggs, two ounces of gted olfeose, " one teaspoonful of minced parsley, one small onion chopped fine, one teacupful of gravy or stock. Steep the haricots overnight, then boil in slightly salted water until tender. Drain them, put a layer in a piedisli, sprinkle with mixed parsley and onion, add half the grated cheese, and season with cayenne. Cut one of the eggs into thin slices, and arrange over the cheese, then add, the remainder of the haricots. Pour over them the gravy, arrange a Inver of grated cheese over the top. and bake in a moderate oven for half an hour. Leave until cold, then decorate with the other egg cut into slices and laid round the edge alternately with sprigs of parsley. If this dish is to be eaten hot, the two eggs should he put inside the savoury.