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Show Savory Meat Dishes - By NELLIE MAXWELL Tiiis roiiowing are a rew meat dishes which are prepared In ways that are different: Braised Mutton. Take three pounds of breast of mutton-shoulder mutton-shoulder or loin may be used. Remove Re-move the- surplus fat and cut the meat Into strlpa Lay four slices of bacon In a casserole, add the meat and brown well on all sldea Cover the meat with sliced lemon and four more slices of bacon, j Acta one smau onion sucea mm, three carrots sliced, one cupful of celery diced. Pour over one cupful cup-ful of sour stock and add salt and pepper. Cover closely and bake two and one-half hours. Tomato with a half teaspoonful of sugar may be substituted for the soup stock. Braised Oxtail. Wash thoroughly thorough-ly 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 to cover, one teaspoonful of salt one-fourth tea spoonful of pepper, four whole cloves and a few grains of mace. Simmer for three hours closely covered. cov-ered. 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 the cooking." Tripe Roll. For those who are fond of tripe this recipe will be wel come: Take two pounds of tripe In one piece (boiled). Boll, mash and season four large potatoes, add a tablespoonful of chopped onion, two cupfuls of soft hrend crumbs, one-half of a green pepper chopped, one plmlento chopped, one teaspoonful tea-spoonful of salt and pepper and pa prlka to taste. Mix this mixture and spread over the tripe, roll tightly tight-ly and tie with strings. Roll In melted fat and flour and lay on strips of bacon. Bake for an hour In a hot oven and serve In slices with tomato sauce. (SL lll. Wntern Newspaper Onion. |