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Show Take two pounds of tripe In one piece (boiled). Iioll, mush and season four large potatoes, add a tablcspoonful of chopped onion, two cupfuls of soft oread crumbs, one-half of a green pepper pep-per chopped, on plrnlento chopped, one teaspoonful of salt and pepper and paprika to taste. Mix this mixture mix-ture and spread over the tripe, roll tightly and tie with string. Roll la melted fat and flour and lay on strlpa of bacon. Bake for an hour In a hot oven and serve In slices with tomato sauce. by Western Newspaper Union. SAVORY MEAT DISHES TI1I0 following are a few meat dishes which are prepared In ways that are different ; Braised Mutton. Take three pounds of the breast of mutton shoulder or loin may bo used. Remove the surplus sur-plus fat and cut the meat Into strips. Lay four slices of bacon In a casserole, add the meat and brown well on all sides. Cover the meat with sliced lemon and four more slices of bacon. Add one small onion sliced thin, three carrots sliced, one cupful of celery diced. Pour over one cupful of soup stock and add salt and pepper. Cover closely and bake two and one-half hours. Tomato with a half teaspoonful teaspoon-ful of sugar may be substituted for the soup stock. Braised Oxtails. Wash thoroughly three oxtails cut Into pieces. Dredge with flour and brown In the fat to which a slice of onion has been added. Add two cupfuls of tomatoes and water wa-ter to cover, one teaspoonful of salt, one-fourth teaspoonful of pepper, four whole cloves and a few grains of mace. Simmer for three hours closely covered. Remove the oxtails, thicken the gravy and serve with the gravy poured over the oxtails. More salt will be needed to season the meat during dur-ing the cooking. Tripe Roll. For those who are fond of tripe this recipe will be welcome: |