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Show I SEA BEEF FM HOME SOLDIERS i. J B I What is sea beef? Nothing more nor (less than whale meat, and It Is good to eat. The U. S. bureau of fisheries -'at Washington Is helping to distribute lit throughout the country, and very I likely you will be able to buy it if you ! 'Inquire. The food administration be- i lieves that you should learn to know all the new foods. Try these recipes some time. Pot Roast of Whale. K pounds whale meat Warm soda water 1 teaspoon pickling spice bay leaf 3 sprigs chopped parsley 1 chopped onion Boiling water, to cover. ' Cut whale meat in square or oblong shape. Dip in warm soda water for three minutes. Drain thoroughly and sear well on all sides in a hot greased , frying pan. Put the meat in a, large , saucepan, drop in a small cheesecloth ; bag containing pickling spice, bay leaf, chopped parsley, and chopped onion, and cover well with boiling water. Simmer slowly for four,' and one -half hours. K roasting more than 3-4 lbs. of meat, cut it in two parts so that it will not take so long to cook. Serve hot with Brown onion or Tomato parsley xsauce. Braised Whale Roast. 36-4 lbs. whale meat Warm soda water Butter or beef fat ; hit bay leaf teaspoon pickling spice 3 sprigs parsley 1 sliced onion Hot water. Dip in warm soda water for three minutes. Drain thoroughly and scar well on all sides in a hot greased frying fry-ing pan. Dot the surface well with butter but-ter or pieces of beef fat. Put in a covered cov-ered meat pan with a small cheesecloth cheese-cloth bag containing bay leaf, pickling spice, parsley, and sliced onion, and hot water to depth of one nich. Cook very slowly in a moderate oven for about three hours, basting frequently with, the fat and water, gradually allowing al-lowing the water to lessen. Servo hot with, brown onion or tomato parsley Curried Whale. Left-over cold whale meat V teaspoon salt to each cup whale meat Curry sauce, to make moist but not wet Crackers.- . i Chop up coarsely, left-over roast whale meat and add salt, ' Mix with sufficient curry sauce to make moist but not wet. Cook In a double boiler, stirring constantly for 20-50 minutes. Serve hot with crackers. Whale Croquettes. 3 cups of loft-over cold roast whale 1 teaspoons salt . teaspoon pepper 3 tablespoons melted butter teaspoon savory, if desired I 2 teaspoons parsley, chopped fine j 1 largo onion, chopped fine 6-8 walnuts, chopped fine, if desired; cup dried war bread crumbs. Combine the above ingredients. Moisten with enough gravy to hold meat together. Shape into croquettes. Egg and crumb in the same manner is ; cutlets and bake in the oven. Serve at j once garnished with parsley and pickles. pick-les. The same mixture may be moistened mois-tened with a beaten egg, formed into 1 meat cakes and fried in a pan, or madn t into whale hash. i |