WATKINS COOK BOOK

then add the potatoes. Let
brown fora few minutes, sprinkle
with flour, add the broth and
seasoning and finally the chopped
beef. Do not remove from flame
until onions are well cooked.

CHICKEN A LA CREOLE

Cut the chicken in_ pieces,
season with salt, Watkins Black
Pepper and a little paprika.
Cook one sliced onion in 2 table-
spoons of fat from the fowl, then
add the meat and let brown. Add
about 2 cups of water and cook
foran hour. To this, add 1 can
of tomatoes, 1 cup of cooked rice
and 1 diced green pepper (being
careful to remove the seeds),
and bake in a covered roaster
for one hour in a moderate oven.

LIVER LOAF

2 Ibs. of chicken or veal liver
1 lb. of fresh pork

2 onions

1 slice of bacon

4 eggs

Y% |b. salt pork

Watkins Nutmeg

Watkins Mixed Spices

Salt and Watkins Pepper

Cook the onions in the diced
bacon. Cut up the liver and
the pork, and put through the
food chopper, then add the
seasonings, the yolks of the eggs
and the whites beaten stiff. Mix
all the ingredients well. Pre-
pare a pan by lining it with thin
strips of salt pork. Pour the
mixture into the pan and cover
with sliced salt pork. Bake ina
moderate oven for about two
hours. Let cool and then remove
it from the pan. A little garlic
may be added if desired.

«14»

STUFFED PORK FILLETS

2 pork fillets

4 tablespoons butter
Stuffing

1 egg

Parsley

Salt and Watkins Pepper

¥ cup bread crumbs
Water or broth to dampen

Spread the stuffing on one of
the fillets, put the other on top
and secure in two or three places
with cord. Heat the butter and
pour it over the meat. Bake for
an hour in a moderate oven, and
then dampen with a little broth
or water.

LAMB WITH RICE

2 or 3 pounds of lamb taken
from the shoulder

1 cup water or broth

2 carrots

1 cup rice

4 tablespoons butter

4 cup of grated cheese
Salt and Watkins Pepper

Cut the meat in squares, put
it in a saucepan with the butter,
let it brown, add the seasoning
and the water or broth. Cover
the saucepan and allow to cook
slowly.—Cook rice, preferably in
lamb broth, previously cleared,
and after cooking drain it and
add salt and pepper and some
butter. Pour it around the
edge of a platter containing the
pieces of lamb sprinkled with the
grated cheese. Decorate with
finely-cut carrots.