Show Cutlets for or the a Nursery By Nicolas Soyer Chef of Brooks' Brooks Club London Every mother Is aware of the nourishing nour nour- shing properties of barley but not every child can be he got to take the barley arley in the shape of porridge The appended recipe solves the difficulty by y giving the barley at dinner instead of at breakfast time Soak four ounces thoroughly washed washed washed wash wash- ed pearl barley for twenty-four twenty hours Have lave ready a well greased bag six small mall peeled whole onions select those hose about the size of a tangerine and the requisite number of cutlets Free iree the cutlets from all but the smallest quantity of fat dust them with salt and place them in the bag Add to them the onions and the barley barey bar bar- ley ey salt to taste and if it any of the water in which the barley was soaked i remains add this also If not add half balf a pint of chicken stock Fold and clip the bag place on broiler and cook ook gently In only moderately hot oven for tor an hour and a half Veal can also be cooked this way and for invalids the dish can be most highly r recommended commended as it contains i nothing to upset the most delicate I stomach I This dish should be selected when there here has been roast fowl the day day- before before before be be- fore as the tock stock can bo be made from the the cooked carcass of the fowl as ns follows follows follows fol fol- fol- fol lows Break up the carcass into small plo pieces es Add any pieces of skin remaining remaining remaining re re- re- re an onion stuck with a clove a tiny bit of mace and a sized good-sized sprig of well washed parsley Add rather more than half halt a pint of water Bring Dring to the boil then simmer very slowly and do not let it boil bon away or reduce at all for three quarters of an hour Strain off Add salt to taste Cutlets a la For those who like hot things the following may maybe maybe maybe be recommended Take a teaspoonful of salted flour mix with it thoroughly a heaped large largo teaspoonful of good curry powder two powder two if liked Grease a bag very thoroughly Have ready four to six cutlets trimmed as directed above Dust these with the flour I. I i K put them into the bag and add to them a heaped dessert spoonful of finely chopped spring onions and half halt halfa a pint of chicken or other well flavored flavor ed stock Fold and cook gently for fOI three-quarters three of an hour FINE FISH AND FRESH Herring a la Russe Take four vel very soft herrings Get the fish monger monger mon mono ger gel to bone them for you In the center of each place a big teaspoonful of French mustard and a bit of ot butter Dust lightly with black pepper and put in a well buttered bag Add to them half a of either hock or sherry and halt half a wine wine- glassful lof of either shallot or tarragon tar tar- tarragon ragon vin vinegar gar as preferred Cook for fifteen to eighteen minutes according to 10 the thickness of ot the fish in a moderately hot oven Dish up on a hot dish and aud serve with witha a beet beet salad This is a most appetizing ing way of cooking herrings but mu must mut t be done in the bag if it It Is to be done dona to perfection Smelts Clean a n dozer doze smelts roll roU them in flour Put an ounce of butter In a very hot dish let it melt roll the fish In this butter sprinkle with little a cayenne pepper and a little grated Parmesan and Place them side by side in a l lwell well well we'll buttered but but- paper bag Cover lightly with bread crumbs and pour a little tomato sauce over each smelt Seal up and cook for Cor eight minutes in a very ery hot oven oyen Serve with slices of lemon Fresh Herring Slit the fish on each side in a horizontal direction Place on it a mace tInce ba bay leaves eaves parsley a small l pj piece ace ce of onion and some somo salt Balt and pepper Add two tablespoonfuls tablespoonfuls table table- spoonfuls of or vinegar Place In a pa I per bag seal up put on the broiler In a moderate oven for twenty min utes Copyright 1911 by Sturgis Waiter Waltor Company |