Democratic Sentinel, Volume 15, Number 19, Rensselaer, Jasper County, 22 May 1891 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

Sauce for Wild Duck. The juice of two lemons may no squeezed in the platter, a few drops of oil, a little salt, and some pepper, in which gravy the very rare slices should be soaked a moment before handing them around. Dutch Nation lor FUh. Put the yolks of four eggs, well beaten, into a stewpau, with two tablespoonfuls of cream, a large piece of butter, a teaspoonful of Chili or Taragon vinegar,, pepper, salt and a little nutmeg;' set it. on a very moderate life until it has a. thick, creamy appearance, fetirring it ■ constantly, using case that lit doesn’tcurdle, which It will surely do If allowed to boll. Scalloped Heal!ops. Remove the scallops from the shell,cut off their beards and divide each intothree or four pieces; fry some bread crumbs in butter, adding salt and pepper to them while frying; have them delicately browned; then pack them nicely in the shells, put a spoonful ot cream on each, and brown the tops and serve hot. Baked Haddock. Thoroughly clean and dry the haddock;-, fill the inside with veal stuffing; sew itup, and curl the tail into the mouth; wipe it over with egg and strew breads crumbs over all, and pieces of butter also; place in a good oven and bake about three-quarters of an hour; serve with anchovy sauce. To Dress the inside of a -Sirloin. Cut the inside from a sirloin of beef,, and put into a stewpan with I\4 pints/of good gravy, a tablespoonful of ketchup of any kind, a little mace, pepper aud salt; stew it slowly about an hour, and servo with piqunnte or horse radish sauce. j