Improved with Lea & Perrins' Sauce

One of the greatest problems in the average household is what to do with meat, fish or vegetables which are of too small a quantity to serve alone and yet too worth-while to be wasted. Deliciously seasoned with Lea & Perrins' Sauce, croquettes, cutlets, meat cakes or creamed dishes, served in attractive bread and pastry cases, not only help to keep down the meat bill, but also to keep up the family's enthusiasm for mother's cooking. By forming the well-known cone-shaped croquette into a cylinder-shaped or a crescent-shaped cutlet, and serving it with any one of the delicious Spanish, Creole, Tomato or Mushroom Dressings given in Chapter II, an old recipe is made into a new dinner surprise.

BASIC RECIPE FOR CROQUETTES

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 4 tablespoonfuls of butter.
• 8 tablespoonfuls of flour.
• 1-1/3 cupfuls of stock or rice water.
• 1/2 teaspoonful of salt.
• 2 cupfuls of cooked meat.
• 1 egg.
• Bread crumbs.

Melt the butter, add the salt, remove from fire and stir in the flour until smooth. Add the stock or rice water slowly, stirring constantly, until all is added and boil for five minutes, or until thick and creamy. Add the cooked meat, ground, the Lea & Perrins' Sauce, and cool.

When thoroughly chilled, pat mixture into desired cylinder or cutlet shape and roll in bread crumbs. Beat the egg until well blended, adding to it 1 tablespoonful of melted butter and 3 tablespoonfuls of water. Dip the croquette in this egg mixture, roll in the bread crumbs again, and put into the ice-box for an hour or more to harden before frying.

Fry in deep fat or oil which will brown a cube of bread to a golden brown in 40 seconds. Do not fry croquettes for more than 40 seconds. Drain in frying basket or on brown paper.

If desired, pour 2 tablespoonfuls of oil or melted fat over the unfried croquettes and bake in a very hot oven for from five to eight minutes, dressing occasionally with more oil if necessary.

Serve with Tomato, Cheese, Mushroom or Hollandaise sauce given in Chapter II.

If croquettes have been shaped into cutlets, a macaroni stick is usually stuck in the pointed end to imitate a chop bone.

VEAL CROQUETTES

Improved with Lea & Perrins' Sauce

A delicious combination calls for 1 cupful of cooked and cubed veal and 1/2 cupful of rice in place of the meat required in the above recipe. Proceed as usual, shaping the croquette into cutlet or chop shape. Serve with a Tomato, Spanish, Creole or a Mushroom dressing.

CHICKEN CUTLETS

Improved with Lea & Perrins' Sauce

For this use 1-1/2 cupfuls of cooked cubed chicken, or 1 cupful of chicken and 1/2 cupful of cooked sweetbreads, celery or mushrooms as desired, in the Basic Croquette recipe. Serve with White, Celery or Oyster dressing given on page 10.

RICE CROQUETTES

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 4 cupfuls of cooked rice.
• 1/4 cupful of grated cheese.
• 2 eggs.
• Bread crumbs.

Add the grated cheese to the rice and bind the mixture together with 1 well-beaten egg to which 2 tablespoonfuls of water has been added. Add the Lea & Perrins' Sauce. If too stiff, add a little more water, form into croquettes, roll in bread crumbs, beaten egg and bread crumbs again and chill. Fry in fat hot enough to brown a cube of bread in 40 seconds. Drain and serve with Spanish or Creole dressing. These croquettes may form the basis of a luncheon menu or may be served as a vegetable or side dish for dinner.

MACARONI CROQUETTES

Improved with Lea & Perrins' Sauce

Cut cooked macaroni into fine pieces, and measure four cupfuls. Add 1/2 cupful of grated cheese, bind the mixture together with 1 well-beaten egg, add 2 tablespoonfuls of Lea & Perrins' Sauce, a little more water if the mixture is too stiff to mold, shape into croquettes, chill and fry as usual.

PEANUT OR WALNUT CROQUETTES

Improved with Lea & Perrins' Sauce

Use 4 cupfuls of ground peanuts or walnuts in place of meat in the Basic Croquette recipe. Add enough of the croquette sauce to the nuts to make them easy to mold. Shape into croquettes, roll in bread crumbs, egg and crumbs again and chill. Fry as usual.

SWEET POTATO CROQUETTES

Improved with Lea & Perrins' Sauce

These are made the same way as the rice croquettes, using sweet potatoes in place of the rice in the Rice Croquettes recipe and omitting the cheese.

MUSHROOM CROQUETTES

Improved with Lea & Perrins' Sauce

For these use 2 cupfuls of chopped mushrooms in making the Basic Croquette recipe. Add to them just enough of the croquette sauce to mold firmly together. Shape and fry as usual. Serve with a Cream, Hollandaise or Bearnaise Sauce.

SALMON CUTLETS

Improved with Lea & Perrins' Sauce

Use 2 cupfuls of canned salmon and 2 cupfuls of cooked rice, adding 2-1/2 tablespoonfuls of Lea & Perrins' Sauce, 1/2 teaspoonful of salt and 1 tablespoonful of lemon juice. Bind together with an egg and shape into croquettes, rolling in bread crumbs and beaten egg as usual. Fry and serve with Tomato, Bearnaise or Hollandaise Sauce.

FISH CUTLETS

Improved with Lea & Perrins' Sauce

Proceed as in making Salmon Cutlets, using the same proportions of any preferred cooked fish.

SURPRISE CROQUETTES

Improved with Lea & Perrins' Sauce

Press into the center of fish or meat croquettes, just before rolling in the bread crumbs, a raw oyster, a cooked mushroom, a stuffed olive or a piece of hard-cooked devilled egg. When the croquette is eaten the diner is delighted to find in the center this spicy surprise.

REMEMBER:—Lea & Perrins' is the Only Original Worcestershire Sauce. None of the so-called "Worcestershires" can be used in these recipes with good results.

TIMBALES

Improved with Lea & Perrins' Sauce

Timbales are in reality very fine croquette mixtures, pressed into individual molds and poached in hot water or baked in the oven. In making timbales the meat, fish or vegetable is pounded or mashed until it is very fine and added to a very thick white sauce. This is poured into an oiled mold which is lined with buttered bread crumbs, macaroni, spaghetti, olives, peas or fancy cut pimentos.

BASIC SAUCE FOR TIMBALES

Improved with Lea & Perrins' Sauce

• 1 teaspoonful of Lea & Perrins' Sauce.
• 2 tablespoonfuls of butter.
• 1/2 cupful of flour.
• 1/2 cupful of boiling water.
• 1 egg.
• 1/4 teaspoonful of salt.

Melt the butter and stir in half of the flour. Add half of the boiling water, stir until smooth. Add the rest of the flour slowly, stirring constantly, so that no lumps will be formed, and the rest of the boiling water, and the salt. Cook, stirring constantly to prevent scorching, until the whole sauce will leave the pan in one thick mass. Remove from fire and beat the egg, which has been well beaten, into the mixture. Add Lea & Perrins' Sauce. Allow to cool, add desired ingredient and pour into buttered or oiled timbale molds and poach in hot water.

CHICKEN TIMBALES

Improved with Lea & Perrins' Sauce

Add 1 cupful of chicken meat which has been ground through a meat chopper and forced through a purÉe strainer to the Basic Timbale Sauce. Add also 3 finely chopped mushrooms. Fill oiled timbale molds, lined with one long piece of spaghetti, with the chicken timbale mixture and poach in boiling water or bake in a hot oven for ten minutes. Serve with Mushroom or Celery Sauce and garnish with parsley.

FISH TIMBALES

Improved with Lea & Perrins' Sauce

Add 1 cupful of finely picked fish which has been forced through a purÉe strainer to the Basic Timbale Sauce. Add an extra teaspoonful of Lea & Perrins' Sauce and 1 tablespoonful of lemon juice. Blend well and force into well-oiled timbale molds. Poach or bake for ten minutes and serve with Hollandaise Sauce.

HAM TIMBALES

Improved with Lea & Perrins' Sauce

Cut cold, boiled ham into fine pieces to make one cupful and run through finest cutter of meat chopper. Run again through meat chopper and then force through purÉe strainer. Add this to the Basic Timbale Sauce and fill into timbale mold which has been oiled and lined with olive rings. Poach in hot water for ten minutes or bake in the oven for that time. Serve with Bearnaise sauce and garnish with parsley.

STEWS AND CASSEROLE DISHES

Improved with Lea & Perrins' Sauce

In stews and casserole dishes our object is to make tender by slow, long cooking the meat selected, besides cooking with it herbs, spices and vegetables to supplement and flavor it.

Of all the spices and herbs which it is possible to add to these casserole dishes and stews, there is no seasoning that will produce just that zestful, appetizing flavor which Lea & Perrins' Sauce—itself a secret blend of the finest spices—gives.

Use it freely in seasoning all kinds of long-cooked meat dishes—goulashes, pot roasts, ragouts, stews, casseroles and meat pies. Use it also in making meat loaf and rolled meated dishes, in croquettes and timbales. In fact, wherever you use meat in cooking, remember to—

Improve it with Lea & Perrins' Sauce.

BEEF STEW

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 3 pounds of stewing beef.
• 1 onion.
• 1 carrot.
• 6 potatoes.
• 1 turnip.
• 6 cupfuls of water.
• 1 green pepper.

Select a piece of shin meat, the flank end of a roast or a cut of the chuck ribs, as these contain fat meat, lean meat and a little bone, all of which are necessary to a good stew.

Cut the meat from the bones, wipe the bones carefully to remove any small cracked pieces and place in stewing kettle. Add the 6 cupfuls of boiling water.

Melt a piece of fat, from the meat, in a shallow pan and cook the cut onion in it until brown. Slice and brown the carrot and turnip, and add to the kettle.

Braise the meat in these same fat drippings, turning frequently and cooking on all sides until white, which closes the meat tubes and keeps the juices within the meat during the long, slow cooking that follows. Add the meat and the drippings in which it was cooked to the stewing kettle. Remove seeds and pulp from pepper and add to the stew.

Simmer slowly for three hours or until the meat is tender. Skim the fat from the kettle and remove the bones. Add the potatoes, which have been washed, peeled and cut in quarters. Cook until these are done and the meat will be ready to serve. Add the Lea & Perrins' Sauce. Arrange the carrot, turnip, onion, pepper and potato around the meat on a platter. Thicken the stock left in the kettle with shortening and flour. Add an extra teaspoonful of Lea & Perrins' Sauce, and serve.

RAGOUT OF MUTTON OR LAMB

Improved with Lea & Perrins' Sauce

• 2 tablespoonfuls of Lea & Perrins' Sauce.
• 3 pounds of mutton or lamb.
• 2 onions.
• 2 carrots.
• 6 potatoes.
• 2 cupfuls of tomato juice.
• 1 teaspoonful of salt.

Cube the meat into pieces two inches square and sear in drippings from the fat of the meat. Put meat in kettle and cover with water. Brown the onion in the drippings and add with salt and drippings to meat. Simmer for two hours or more, skim off fat, add the tomato juice, the potatoes peeled and cut in quarters and the carrot cubed or cut in balls with a potato cutter. Remove meat from stew, place on platter surrounded with the vegetables, add the Lea & Perrins' Sauce to the meat stock, and pour over the meat and vegetables. Serve at once.

LAMB KIDNEY STEW

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 6 lamb kidneys.
• 1 teaspoonful of salt.
• 2 tablespoonfuls of drippings.
• 2 tablespoonfuls of flour.
• 1 cupful of water or meat stock.

Remove all skin and fat from the kidneys and set them in water to cover, to which a handful of salt has been added. Let stand three or four hours, or, if possible, over-night. Remove water, put in pan with fresh water to cover and slowly bring to boiling point but do not boil. Drain and cut into tiny pieces. Brown the drippings and sautÉ the cut kidneys in them. Add the flour and stir until smooth, then the water or meat stock slowly, stirring constantly to make a smooth gravy. Add the Lea & Perrins' Sauce. Pour over toast on a hot platter and serve.

CASSEROLE OF VEAL WITH CARROTS AND PEAS

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 2 pounds of breast of veal.
• 2 pieces of salt pork.
• 4 carrots.
• 1 cupful of peas.
• 3 potatoes.
• 1 onion.

Cut the veal into small pieces and sear it in a shallow pan in drippings from one piece of the salt pork. Place the veal in a glass casserole greased with the salt pork. Brown the onion in the salt pork and add to the casserole. Cut the second piece of salt pork into small squares and add to casserole. Cover meat with water and cook in oven for an hour. Cut the potatoes and carrot into dice-shaped pieces. Add these with the peas to the casserole about half an hour before it is ready to take from the oven. Blanched rice added at the same time is often a welcome addition. When both meat and vegetables are tender, add the Lea & Perrins' Sauce and serve at once in the dish in which it was baked.

ROASTED MEAT LOAF

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 3 cupfuls of finely ground raw meat (about 2 pounds).
• 2 cupfuls of soft bread crumbs.
• 2 slices of bacon.
• 1 cupful of celery.
• 1 green pepper.
• 1 onion.
• 1 egg.

Mix the finely ground meat with the bread crumbs and celery. Add the chopped green pepper, a little salt and pepper, the egg well beaten and the Lea & Perrins' Sauce. Add enough water to make mixture moist and pack into greased brick-shaped pan. Place in ice-box to chill and remove when cold to a greased roasting pan, turning the loaf out of the mold. Place the bacon cut into thick strips on top of the loaf and also slices of the onion. Pour a cupful of thin tomato sauce over the whole and roast the meat in a hot oven for from fifty minutes to an hour. Serve hot with Tomato Sauce, sliced onion and crisp bacon.

POLENTA

Improved with Lea & Perrins' Sauce

• 1 tablespoonful of Lea & Perrins' Sauce.
• 1 cupful of yellow cornmeal.
• 2 cupfuls of boiling water.
• 2 cupfuls of cold water.
• 1 teaspoonful of salt.
• 2 tablespoonfuls of butter.
• 4 tablespoonfuls of grated cheese.

Cover the cornmeal with the cold water and let stand five minutes. Add to the boiling water and cook directly over the fire for half an hour. Add the salt, the Lea & Perrins' Sauce, the grated cheese and the butter. Cook five minutes more and pour into a buttered baking dish and serve with Creole Sauce given on page 9.

FRIED POLENTA

Improved with Lea & Perrins' Sauce

Allow the polenta to cool, cut into 1-inch squares, roll in egg and bread crumbs and fry in deep fat. Serve with Tomato, Creole or Spanish Sauce given on pages 9 and 10.