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Show 3 A crisp a-roao salad la always a sble aad wha aerred with the fsQ lag f:sstay ia f SBjaBBjsaa-j hoartsataf: j-BnTO ThottostHl lahuMl Dr MlCTjW ln. Put lata a sj mVSu&XTW, fruit Jar one half cj FSPCwW of olive oil, the jaln Til fBir half, a Iwaoo and hall JfHMjBk orange, a toaapoonfuJ HJk Mmm. onlo jac. ono-toi YmLWr teaspoonful each of i "T enaa pepper aad i one teaspoonful of V cesterahlre sauce, ooo-fonrth teaspc ful of rouetard, tare sprisB oc pars chopped sm. Put oa the rubber ; cover end shake vlfdroualy. (Jr pepper chopped may be added, ; nonid enjoy the' acid slightly softe by the aijdUIOR ef a teaspoonful pbwdered sugar. Barbecue of P,ortrheu-TJav cut of, porterhouse cut about three i oae-hatf inches thick And coatalln good piece, of tenderloin. TrUa I shape, removing most ot the fat ; skewering It Into shape. , Mix i tablespooafuls of dry rauatard with teaspoonful each of salt and white , per with a little cayenne, add to tl: . four tablcepooufuls of creamed ba and rub the mixture well into the ti Q on both sides and edges. Place e g grato over a pan and set under a gas flame, llaVe two tablespoon j of olive oil mixed with one teaspi t ful of Worcestershire sauce r) brnh the staak every "flvo ralai e with this mixture, reducing; the 1 ll atttf tha crarface ot lhe eteak seared, Cook forty-five minutes, brush should bfi dlppod Into tha n from the pan after tho Julco o o steak has begun to drip, Itub ;r Bioro mustard with the molsti Id brush, just before It goes to the ti larheoMd Mutton-Mako a s te by melting two tablespooufuls of to ter; to this ndd tho juice of be good-Blaed lemon, ono-4uarter cupf ss currant Jelly, onc-quurtor teaspoi ef prepared mustard, onc-hol! teasi Df ful of salt, a few dashes of caj ur and one teaspoonful of grated or peel. Reheat the thka slices ot mi fn this aaucev Serve stearabjg hot, io not cook. |