Seasoning Suggestions / Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce

by Lea & Perrins Limited

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.

• 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.

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.

• 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.

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.

• 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.

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.

• 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.

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.