No. 853. Terrapin, Stewed

See No. 141 (Terrapin, Stewed).

No. 854. Tomato Curry

15 cts.

A : 3 large, firm, fresh tomatoes, peeled and cut in slices, 1 tbsp. hot butter ;

B : 1 tbsp. each Hour and curry, 1/2 tsp. onion-juice, 1/2 tsp. salt, dash cayenne, 1 c. cream.

Cook A in chafing-dish, add B, when boiling serve on toast. Tomatoes may be canned for this purpose, see No. 479 (Tomato Salad Farci).

No. 855. Veal Curry

38 cts.

A : 21/2 cs. raw veal, cut into very small pieces ;

B : 2 tbsps. hot butter, 1/2 tsp. minced onion, 2 tbsps. flour, cook until smooth and brown, add 1 tsp. curry-powder, 1/4 tsp. salt, 1 tsp. grated cocoanut, dash cayenne, \\ cs. cream, stock, or milk.

Cook B until boiling, add A, cover, and cook until veal is tender. Serve.

No. 856. Veal, with Mushrooms

35 cts.

A : 2 cs. cooked veal and 1 c. mushrooms, cut into slices ;

B : 1 c. veal stock, or gravy, 1/2 c. cream or milk or tomato pulp, \ tsp. salt, dash cayenne and nutmeg ; C : 2 beaten eggs.

Cook B, add A, cook until mushrooms are tender, add C, when boiling serve.

No. 857. Veal Terrapin

35 cts.

Follow Kecipe No. 798 (Chicken Terrapin), using veal instead of chicken.

No. 858. Venison Steak, Sauted

75 cts.

A : 2 lbs. venison steak, cook as you would Beef Steak No. 783 (Beef Steak or Lamb Chops) ;

B : 2 tbsps. butter, 1/8 tsp. salt, dash cayenne and nutmeg or mace, 1 tbsp. lemon-juice, 2 tbsps. quince or currant jelly, 1 c. Madeira or claret.

Cook A, place on hot dish, put B in chafing-dish, when boiling, pour over A, and serve.

No. 859. Venison, Stewed

72 cts.

A : 6 chops of venison, see Beef Steak No. 783 (Beef Steak or Lamb Chops) ;

B : 3 tbsps. butter, 1/2 currant jelly, /4 tsp. each salt and paprica, 1 tbsp. lemon-juice, 1/2 c. sherry.

Cook A, add B, simmer 10 m. Serve.