Salt Lake Telegram | 1936-08-03 | Page 8 | Foreign Flavors Add Zest to Ordinary Meat Dishes

Foreign Flavors Add Zest To Ordinary Meat Dishes Much as we like our own American cooking it is interesting to try the seasonings of our foreign neighbors at least for the sake of variety Of course not all foreign seasonings are available here and for that matter not all of them suit our taste but those which can be obtained frequently give our dishes dishes' a zest of at flavor and gain for them thema a a. royal welcome East Indian Curry Powder Curry powder is 13 a seasoning which has many possibilities in inc c cookery okery and especially in meat cookery since sinae its flavor if it added with discretion adds a spiciness which enhances the delicious meat flavor Curry powder contrary to many ideas is not one spice but a combination of a dozen or more mixed in its native nativo country East India according to the likes of the family and according to the pocket- pocket book Curry Cury powder may bo be used simply as a seasoning very much muchas as one uses paprika A small amount added to tho the cream cream sauce in which leftover meat is served adds a great deal of interest It may be sprinkled sprinkled sprin sprin- kled over an escalloped meat dish along with the tho buttered bread breadcrumbs breadcrumbs breadcrumbs crumbs t to give it a spicy flavor that will be enjoyed Curry powder also makes a a. splendid splendid splendid did addition to the lowly stew Itis It Itis Itis is particularly good with lamb Iamb s stew ew when served with plain steamed rice Curried Lamb Two pounds pounds' diced lamb shoulder 3 tablespoons flour 2 tablespoons lard 1 small onion sliced 1 teaspoon teaspoon teaspoon tea tea- spoon curry powder teaspoon lemon jui juke juice cup boiling water cup strained tomatoes Dredge diced lamb with flour and brown in hot lard Add onion curry powder lemon juice hot water and tomatoes Cover and let cook very slowly until the tho meat is tender Servo Serve on a n bed of fluffy steamed rice A typically German kind of seasoning seasoning seasoning sea sea- i fl tho the sweet-sour sweet flavor obtained obtained ob ob- ob- ob tamed by allowing meat to stand for Cor several days in a pickle solution made by slightly sweetening vinegar and flavoring with onion cloves and various other spices Much the same flavors may be obtained by cooking meat In a n spiced vinegar solution Spiced Steak Round or chuck huck cut 1 inch thick 2 tablespoons lard 3 Ya cup dilute vinegar 1 small mali onion 1 bay leaf 4 i or 5 whole cloves 1 i tablespoon sugar salt and pepper Brown steak on both sides in hot lard Add the tho dilute vinegar sliced onion and other seasonings Cover and let cook in a moderate oven until done about one hour To serve remove remove the steak to a hot platter and thicken the remaining liquid for fora a spicy sauce Sour cream is frequently an addition addition addition addi addi- tion to typically continental meat dishes so here is one to tr trl tr Should you not have havo sour cream on hand you can easily make it by adding one tablespoon vinegar per cup of cream Paprika Schnitzel Veal shoulder chops or steaks 4 slices bacon 1 small onion 1 teaspoon teaspoon teaspoon tea tea- spoon paprika 1 cup sour cream ft I 4 cup tomato sauce salt and pepper Dice the bacon very fino fine and fry until crisp Brown the veal chops or steaks in the bacon drippings then add the onion season with paprika and salt and pepper Stir in the sour cream and tomato sauce Cover tightly and bake in a moderate moderate moderate ate oven until done about 30 min raIn utes