Symud i'r prif gynnwys
Cuddio Rhestr Erthyglau

23 erthygl ar y dudalen hon




HODIE HINTS. The cooking of game is an art which should be studied in the month of October. Some recipes for the dishing of grouse in a man- ner befitting a good cook, may therefore prove acceptable. I shall also include instruc- tions for making Yorkshire pudding and a few sweets :— Roast Grause.—Pluck and wipe thoroughly I inside and out with damp cloth. Game birds ( should mevcr be washed. Mix half an ounce of fresh butter with a saltspoonful of black pepper, half a teaspoonful of salt, and a. few drops of lemon juice and place inside the bird. Truss as for roasting, and dredge with ordin- ary fiour. A slice of fat bacon should be laid on the breast. Roast, or bake, and baste frequently. Remember that grouse should be sufficiently cooked without being underdone or overdone. Gravy, browned crumbs, and bread sauce are served with grouse. Garnish with crisp watercress. Mutton Cutlet a la Xelson.-Cut eight cut- lets from the best end of a neck of mutton, trim and pare them neatly. Chop separately some choked ham, dip each cutlet into beaten egg. cover one side with chopped ham, ( -t'P them again in the egg and coat with bread crumbs. Flatten carefully- Melt two ounces of butter in a saucepan, when hot lay in the cutlets, fry them over a quick fire, and as one side is cooked turn them. When done talp up and drain them on a cloth, and dish in a ciri'le Fill the centre with cooked macaroni, cut into short pieces. Pour some Madeira sauce round the base of the dish and serve. Braised Duck with Turnips.—Singe a good- sized duck and truss it as for roasting. Put it in a stew or braising pan upon a bed (f sliced onion, fat bacon .and carrot, with sea- soning of salt and pepper. Fry or bake, not toe slowly, until the duck acquires a tine col our. Pour off the fat ,and add ha* I pilot of rich stock and a gill of brown sauce. P»ace the cover on the pan and continue to cook m a fairly hot oven, basting occasionally till tho duck is quite done. Peel four or five t 1'- ri ip", and cut from them as many cubes, t:u's) oi olive shapes as possible. Brown them in a stew-pan with butter, add salt, and a. pinch of castor sugar, and then finish cooking them with the duck. Lift out the bird, remove the skewers, etc., place it on a dish, and keep hot. Take out the turnips and range them round the duck Pour the liquor in. About the roast beef of old England I need eay nothing except that, though it can be had all the year round, it j,s at its best from October to March, and when bright in col- our, with white firm fat. Yorkshire Pudding should be very light and made witliVi thin batter. The leathery kind of dish one sometimes sees has no resemblance to the genuine article. To obtain the best results allow an ounce of flour and two eggs to each half pint of milk. If the whites of the eggs are beaten and added separately the pud- ding will be both light and rich. Care must also be taken to have the oven hot enough without being too hot. Melt about two ounces of beef dripping in a tin, pour in the batter, only half tilling the tin, and bake in a good hot oven betwee nhalf an hont and torty minutes. Cut the pudding into squares and serve on a very hot dish. Devonshire Brandy Pudding is a variation of plum pudding often seen in the South of England and suitable for the winter months before or ifter Christmas, A boiled plum pudding is cut into fingers, these are placed cross-wise in a buttered mould after being soaked in brandy or rum. When the shape is full pom- u rich custard, consisting of four eggs to the pint of milk. and very slightly sweetened, cover with buttered strain for two boms. Send to table with Devon- shire cream. lb>w to Make Junket.—-First mIX a tea- spoon iul of powdered cinnamon with a large tablespooniul of castor sugar, and over them pour a glass of brandy; stir till tiie sujj.xy i« di:sohed: to tflls Ix added it quart of milk. which. if not wann from the cow. should bo heated until as warm fxSi new milk, and a 5 dessertspoonful of rennet. Stir all well to- gether. and leave till set. Spread with clotted cream, and sprinkle with castor sttg1 Syllabub.- There are several wavs o'; mak- ing One ol the nicest is to the rind of a lemon in a. pmt of s|v, rV. unci leave it overnight- Nx-ell, tablespoonfuls of l)l'îlIldy [1l1d :J. pirn r lid. a, half of double cream beaten up with thp white of an egg and the juiee of a, lemon. Beat t> a froth, and as it ris-^s. p1'0 ;u> uiirh as pos- sible. and leave it in n cool place, j, s|i(iri time the syllabub will beeonie quite tiriu. settle. into a. highly-lfavoiu'ed preparation covered with snowy froth. should oC made the day before it is to be used.




------_---------LOUGHOR COLLIERY…




[No title]



\ New Swansea Shipping- Company…



Llandovery College v Swansea…



--------HOW IS IT? -I

[No title]