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 ½ 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 1½ cupfuls of cooked cubed chicken, or 1 cupful of
chicken and ½ 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.
¼ 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 ½ 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
2½ tablespoonfuls of =Lea & Perrins' Sauce=, ½ 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.
½ cupful of flour.
½ cupful of boiling water.
1 egg.
¼ 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.