Fifty-Two Sunday Dinners Part 10

To five cups of Standard Broth add one cup of thick tomato puree. Reheat and serve in bouillon cups.

STANDARD BROTH

(BEEF, VEAL, LAMB, CHICKEN OR GAME)

4 pounds meat.

1 pound marrow bone.

2-1/2 quarts cold water.

1/2 teaspoon peppercorns.

4 cloves.

1 spray marjoram.

2 sprays thyme.

2 sprays parsley.

1/2 bay leaf.

1/4 cup each diced carrot, onion, and celery.

1/2 tablespoon salt.

PROCESS: Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water.

Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear.

LAKE TROUT BAKED IN PAPER BAG

Clean a four-pound lake trout. Sprinkle inside with salt and pepper.

Fill with stuffing (recipe next page); sew. Spread with soft b.u.t.ter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one-half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce:

SAUCE a L'ITALIENNE

2-1/2 tablespoons b.u.t.ter.

2 tablespoons finely chopped onion.

2 tablespoons finely chopped carrot.

2 tablespoons finely chopped lean uncooked ham.

1/2 teaspoon peppercorns.

3 cloves.

2 sprays marjoram.

3 tablespoons flour.

1 cup Brown Stock.

1-1/4 cups white wine.

1 clove garlic.

2 teaspoons finely chopped parsley.

PROCESS: Brown b.u.t.ter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley.

STUFFING FOR FISH

1 cup cracker crumbs.

2 teaspoons finely chopped parsley.

1 tablespoon finely chopped pickles.

1 teaspoon salt.

1 teaspoon grated onion.

3 tablespoons b.u.t.ter.

1/4 to 1/2 cup boiling water.

PROCESS: Melt b.u.t.ter in hot water; add remaining ingredients in the order given. Mix lightly with a fork.

BRUSSELS SPROUTS

Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted b.u.t.ter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts.

FRENCH ENDIVE

Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing (see Page 83).

EGGLESS RICE PUDDING

4 cups milk.

2/3 cup rice.

1/3 cup mola.s.ses.

1/2 teaspoon cinnamon.

1 tablespoon b.u.t.ter.

1/2 cup seeded raisins.

Salt.

PROCESS: Wash rice; mix ingredients in the order given and pour into a b.u.t.tered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling. When stirring the last time, add b.u.t.ter. Serve with Hard Sauce. (For recipe see Page 161.)

[Sidenote: _February_

_Second Sunday_]

Menu

CHICKEN CONSOMMe WITH MACARONI RINGS AND PIMENTOS

BREAST OF LAMB STUFFED AND ROASTED

CURRANT JELLY SAUCE

SWEET POTATOES, SOUTHERN STYLE

b.u.t.tERED STRING BEANS