Chapter IX Meats7
119 — Pressed Beef
Wash a four-pound piece of beef flank or any other of the cheaper cuts. Cover with boiling water, bring to boiling point, and skim; slice and add two carrots, two onions, and one white turnip; cook slowly for four hours or until meat is very tender; add two teaspoons of salt when half cooked; pack meat solidly into a deep bread pan, putting the grain of the meat lengthwise; place pan in a shallow pan to catch the overflow, put an empty bread pan on top of meat, and press with two heavy flatirons; let stand in a cool place over night. Strain the stock, and use for soups or sauces.
120 — Pressed Corned Beef
Select a four-pound piece of shoulder or lean end of brisket lightly corned; wash well, cover with boiling water, and cook slowly for four hours; pack and press as for Pressed Beef (see No. 119). The heat should not be above the simmering point (185° F.): if the water boils the meat will be tough.
121 — Roast Beef
The most economical cuts of beef for roasting are the shoulder, the face of the rump, and the chuck ribs; they are all of good flavor and fairly tender. When ordering a shoulder roast, have an inch slice cut off to broil. The chuck roast should be ordered boned and rolled, and the bones sent with it. Wipe beef with cheesecloth, place skin side down on a rack in a roasting pan suitable for the size of the roast; dust with salt and pepper, dredge with flour, and cook in a hot oven, basting every ten minutes. When half roasted, turn over, dredge with flour, and finish cooking. For a medium-cooked roast allow seventeen minutes for each pound of meat. The oven should be very hot for the first fifteen minutes, after which the heat should be reduced.
122 — Pot Roast of Beef
A small aitchbone or a solid piece from the shoulder weighing about five pounds makes an economical roast. Wash, dry, season with salt and pepper, dredge with flour, and brown quickly in a hot frying pan or Scotch kettle; place in kettle, half cover with water, cover closely, and cook slowly four hours; when half cooked, season with salt and pepper; add four small onions, two carrots, and one white turnip cut in quarters; when cooked place meat on platter with vegetables around it; remove fat from gravy, and thicken with flour mixed to a paste with cold water, allowing one-fourth cup of flour to two cups of gravy. Color with a few drops of kitchen bouquet if necessary.
123 — Shin of Beef With Creole Sauce
| 4 pounds shin of beef | ½ onion chopped |
| ½ onion sliced | ¼ teaspoon celery salt |
| ½ carrot sliced | ¼ teaspoon paprika |
| 2 cups tomato | ½ teaspoon salt |
| 1 green pepper chopped | 4 tablespoons dried bread crumbs |
Wash meat, sprinkle with salt and pepper; put into an iron kettle or earthen crock; add onion and carrot; cover closely, and bake in a slow oven four hours. Remove meat from the bone; skim fat from stock. Cook tomatoes, pepper, onion, and seasonings twenty minutes; add stock, crumbs, and meat. The meat cooks in its own juice and will be very tender.
124 — Stuffed Shin of Beef
| 4 pounds shin of beef | 1 small white turnip |
| 1 onion | ½ teaspoon salt |
| 1 carrot | 1 quart boiling water |
Have the bone removed and cracked; finely chop vegetables and stuff into beef; place on a trivet in kettle with the bone; add boiling water, and cook slowly for four hours. Skim when necessary. Remove meat, and thicken gravy with flour mixed to a paste with cold water, allowing one-fourth cup flour to two cups gravy. Color with a few drops of kitchen bouquet.
125 — To Broil Steak
Wipe steak, trim off superfluous fat, place on a greased broiler with fat towards the handle, and broil over a clear fire or under a gas flame. Turn four or five times during the first minute, and then occasionally. For steak an inch and a half thick, medium cooked, allow twelve minutes to broil. Season with salt and pepper, and spread with soft butter. A slice from the shoulder is a good and inexpensive cut.
126 — Broiled Flank Steak
Follow directions for broiling steak (see No. 125), but, as flank steak is thinner, broil only seven or eight minutes. Season with salt and pepper, spread with one tablespoon of soft butter and one tablespoon of tomato ketchup.
127 — Steak Country Style
| 1½ pounds flank steak | 1/3 teaspoon salt |
| 4 onions | 1/8 teaspoon pepper |
| 1 tablespoon flour | ¼ cup boiling water |
Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Sear quickly on each side in a very hot frying pan; peel and chop onions, dredge with flour, and put in pan with the steak; add salt and pepper; cover closely, and cook slowly an hour and a half. Put steak on platter, add boiling water to onions, and pour around steak. Serve with hashed brown potatoes.
128 — Broiled Chopped Beef
Put one pound and a half of any of the cheaper cuts of beef through the meat chopper; season with pepper and salt, and pat lightly into a flat cake an inch thick; place carefully on a greased broiler, and broil about eight minutes for a medium-cooked steak. Spread with soft butter.
129 — Hamburg Meat Cakes
| 1 pound beef | 1 teaspoon salt |
| 1 thin slice salt pork | 1/8 teaspoon pepper |
| ¼ cup dried crumbs | ½ cup milk |
Use any of the cheaper cuts of beef; put through the meat chopper with the salt pork, add crumbs, seasoning, and milk; mix well, shape into small flat cakes, roll in flour, and sauté slowly in beef drippings until brown, allowing ten minutes for each side. Remove meat to platter; add two tablespoons of flour to the fat in the pan, and stir until brown; add one-fourth teaspoon each of mustard, salt, and paprika, and one cup of boiling water. Stir until smooth, and pour around meat cakes. One teaspoon of grated onion may be added to meat.
130 — Beef and Bacon Cakes
| 1 pound flank of beef | ½ cup water |
| 3 slices bacon | ¼ teaspoon salt |
| ¼ cup dried bread crumbs | Dash of cayenne |
Put meat and bacon through chopper; add crumbs, water, and seasonings; mix well, form into small flat cakes, and sauté in bacon fat.
131 — Beef Loaf
| 2 pounds shoulder trimmings chopped | 1½ teaspoons salt |
| ¼ pound salt pork chopped | 3 common crackers rolled fine |
| ½ teaspoon pepper | 1 cup milk |
Mix in order given and bake in a deep pan about two hours in a slow oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No. 191), or serve cold, sliced. One teaspoon of poultry seasoning may be added if desired.
132 — Casserole of Beef
| 1 pound of shoulder trimmings | 1 tablespoon pearl tapioca |
| 1 tablespoon flour | 1¼ teaspoons salt |
| 2 potatoes | ¼ teaspoon paprika |
| 1 carrot | 1 tablespoon tomato ketchup |
| 1 onion | Cold water |
Cut beef into inch pieces, sear quickly in hot frying pan, dredge with flour, and put into casserole; cut potatoes into cubes or balls; put carrot and onion through meat chopper; mix vegetables, and add to meat; add tapioca and seasonings, cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat, and then added to the rest). Cover, and bake slowly two and a half hours. Any of the other cheaper cuts of meat may be used. Serve with spinach or cold slaw.
133 — Creamed Dried Beef With Cheese
| ¼ pound dried beef | 1 cup milk |
| 1½ tablespoons butter | 2 tablespoons grated cheese |
| 2 tablespoons flour | 2 tablespoons ketchup |
Cut beef in small pieces, cover with boiling water, let stand five minutes, and drain; melt butter, add beef, and stir until hot; add flour and milk, and stir until smooth; add cheese and ketchup, and stir until cheese is melted. Serve with baked potatoes.
134 — American Chop Suey
| 2 tablespoons bacon fat | 1 cup cooked spaghetti |
| 1 onion finely chopped | ½ teaspoon salt |
| ¾ pound flank beef chopped fine | 1/8 teaspoon pepper |
| 1 can condensed tomato soup |
Cook onion and beef in fat until brown; add tomato, spaghetti, and seasonings, and simmer ten minutes.
135 — Brown Fricassee of Lamb
| 2 pounds forequarter lamb | 2 white turnips |
| 2 quarts boiling water | 2 carrots |
| 1½ teaspoons salt | 5 tablespoons flour |
| 2 onions | ¼ teaspoon kitchen bouquet |
Cut lamb in pieces the size of a chop, trim off nearly all fat, add boiling water, heat to boiling point, and skim; add salt and vegetables (left whole), and simmer for two hours; remove meat, season with salt and pepper, dredge with flour, and sauté with two tablespoons of fat in a hot frying pan until brown; to the fat in the pan add the flour, and stir until brown, add two cups of stock, and stir until smooth; color with kitchen bouquet, add pepper, and salt if necessary. Slice vegetables, and serve with meat. Use left-over stock for soups or sauces.
136 — Casserole of Lamb
| 1½ pounds forequarter lamb | ¼ teaspoon pepper |
| ½ cup each white turnip, carrot, and onion finely chopped | 1½ teaspoons salt |
| 1 cup tomato | 3 cups hot water |
| 2 tablespoons rolled oats |
Remove fat and cut meat into inch pieces; put into a casserole with vegetables, oats, seasonings, and water, and cook in a moderate oven two hours.
137 — Lamb Chops
Chops from the forequarter are much cheaper than loin or kidney chops. They contain more bone, but are tender and of good flavor, if well cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking may vary slightly according to the thickness of the meat.
138 — Lamb Cutlets
Have a small forequarter of lamb cut in pieces for serving; select the best pieces, trim, and skewer into shape. Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and sauté on each side about ten minutes; or broil on each side about five minutes. The rest of the forequarter can be used for fricassee, Scotch broth, croquettes, and many other dishes.
139 — Rolled Roast of Lamb
Order a small forequarter of lamb boned and rolled; have the bones sent with the meat; wash bones and meat, put bones in kettle, put meat on top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig of thyme. Cover with two quarts of boiling water, and simmer for two hours, skimming when necessary; add two teaspoons of salt after meat has cooked one hour. Remove meat to a roasting pan, sprinkle with salt and pepper, dredge with flour, and roast in a hot oven about half an hour. To the drippings in the pan add four tablespoons of flour and stir until brown; add one and a half cups of stock which has been strained and had fat removed; stir until smooth and serve with meat. The left-over stock should be used for soups and sauces. The forequarter of lamb, although quite fat, is tender and of good flavor, and costs much less than a leg of lamb.
140 — Brown Fricassee of Fowl
Clean, singe, and cut up a four-pound fowl, place in a kettle, cover with boiling water, add one whole onion, and one carrot cut in halves, and cook slowly for three hours, or until tender; add two teaspoons of salt when half cooked; remove fowl, season with salt and pepper, dredge with flour, and brown in one-quarter of a pound of fat salt pork tried out in the frying pan. Remove fowl to platter, and make a sauce in the pan with four tablespoons of fat, five tablespoons of flour browned together, and two cups of stock. Pour over fowl, and garnish with toast points or small, thin baking powder biscuit. The remainder of the stock may be used for soup or sauce, or for Celery Toast (see No. 462).
141 — Roast Fowl
Clean and singe a five-pound fowl; stuff with Bread Stuffing (see No. 208), truss, place on a trivet in a pan suited to the size of the fowl, dredge with flour, cover with thin slices of fat salt pork, and bake in a slow oven three hours, basting every fifteen minutes. Put into the pan the chicken fat (which was removed when cleaning) and use for basting. Dredge with flour twice while cooking. Cook the giblets in boiling water one hour, and chop fine; make a gravy in the pan, allowing four tablespoons each of fat and flour, and the water in which giblets were cooked, with enough boiling water added to make two cups; season with salt and pepper, and add the giblets. If cooked slowly and basted often, a fowl will be as tender as a chicken.
142 — Chicken Pie
Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left-over gravy with cold water and simmering an hour or more; to three cups of stock add one-half onion chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put chicken in a baking dish, add stock and potato, and cover with small biscuit made by Baking Powder Biscuit (see No. 424) or Shortcake (see No. 441) recipes. Bake in a hot oven about twenty minutes or until biscuit are done. If the amount of chicken is scant, add one or two hard-cooked eggs sliced.
143 — Potted Pigeons
| 4 pigeons | ½ teaspoon salt |
| Bread Stuffing (see No. 208) | 1/8 teaspoon pepper |
| 4 tablespoons bacon fat | 2 cups boiling water |
| ½ onion sliced | 3 tablespoons flour |
| ½ carrot sliced | 4 tablespoons cold water |
| 1 cup celery tops |
Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in hot bacon fat in the frying pan, and place in a casserole dish or bean pot; add vegetables, seasonings, and boiling water. Cover, and bake in a slow oven three hours. Remove pigeons to serving dish, thicken the stock with the flour mixed to a paste with cold water; cook ten minutes, strain, and pour over pigeons. The giblets may be cooked in boiling salted water about ten minutes, chopped, and added to the sauce.
144 — Country Club Rabbit
Cut a young rabbit in pieces for serving; sprinkle with salt and pepper; dip in flour, then in egg, and coat thickly with crumbs; put into a well-greased baking pan, and bake in a hot oven about half an hour, basting often with bacon fat. Arrange rabbit on serving dish, and make a brown sauce in the pan, using three tablespoons each of bacon fat and flour, one teaspoon of grated onion, and one and one-half cups of stock, milk, or boiling water. Season with one-half teaspoon of salt, one-fourth teaspoon paprika, and two tablespoons tomato ketchup.
145 — Casserole of Rabbit and Okra
| 3 slices bacon | ¼ teaspoon pepper |
| 1 rabbit | 2 cups boiling water |
| 1 onion finely chopped | 1 cup tomatoes |
| 3 tablespoons flour | 1 pint okra sliced |
| 1¼ teaspoons salt |
Cut bacon into one-inch pieces, and cook in frying pan until brown; remove bacon; cut rabbit in pieces for serving and soak half an hour in cold salted water; drain, dredge with flour, brown in bacon fat, and put with cooked bacon in a casserole dish; cook onion in bacon fat until brown; add flour, salt, pepper, and boiling water; stir until smooth, and pour over rabbit; add tomato and okra, sprinkle with salt; cover, and bake in a moderate oven one hour and a half.
146 — Roast Pork
Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see No. 211); season with salt and pepper, dredge with flour, and roast in a moderate oven about two and three-quarters hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce (see No. 663).
147 — Pork Chops Baked With Potatoes
Pare potatoes, and cut in thin slices; wash, drain, season with salt and pepper, and put into a baking dish; cover with small pork chops from which part of the fat has been removed; dust with salt, pepper, and flour; add half a cup of boiling water, and bake in a hot oven about forty minutes. Turn chops when half cooked.
148 — Sausage Cakes
| ½ pound sausage meat | 1/3 cup hot water |
| 1 teaspoon grated onion | 1/3 cup sifted crumbs |
| ¼ teaspoon salt |
Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown.
149 — Sausage Cakes Baked With Apple
1 pound sausage meat 4 apples
Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around sausage. Bake in a hot oven until brown, basting frequently with the fat from the sausage.
150 — Sausages With Oysters and Eggs
| 4 small sausages | 2 eggs slightly beaten |
| 1 teaspoon grated onion | ¼ teaspoon salt |
| 1 cup small oysters |
Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm.
151 — Breakfast Bacon
Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.
152 — Broiled Ham
Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown.
153 — Baked Sliced Ham
Order a small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar; bring to boiling point, and pour around ham.
154 — Ham Loaf
| 1 pound raw ham | 2 beaten eggs |
| 1 cup dried crumbs | ¼ teaspoon mustard |
| 1 cup boiling water | ¼ teaspoon salt |
Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.
155 — Roast Breast of Veal Stuffed
Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.
156 — Veal With Vegetables
| 3 pounds knuckle of veal | 2 cups hot water |
| ½ cup each of finely chopped onion, carrot, turnip, and celery | 1¼ teaspoons salt |
| ¼ cup pearl barley | ¼ teaspoon paprika |
Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.
157 — Veal Loaf (Baked)
| 2½ pounds raw veal | 1 cup dried and sifted crumbs |
| ¼ pound salt pork | ½ cup boiling water |
| ½ teaspoon pepper | ½ cup milk |
| 2 teaspoons salt |
Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added.
158 — Veal Loaf (Boiled)
| 4 pounds knuckle of veal | 4 cups hot water |
| 1 onion | ½ package gelatine |
| 1 bay leaf | ¼ cup cold water |
| 4 cloves | Juice of 1 lemon |
| 2½ teaspoons salt | 1 hard-boiled egg |
| ½ teaspoon pepper | 2 gherkins |
Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving.
159 — Potted Head
| 1 calf’s head | ½ teaspoon paprika |
| 1 pound lean fresh pork | 1 teaspoon onion juice |
| 6 cups boiling water | 1 teaspoon poultry seasoning |
| 1¾ teaspoons salt |
Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours. Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat.
160 — Braised Liver
| 3 pounds liver | ½ teaspoon salt |
| 1½-inch cube salt pork | 1/8 teaspoon pepper |
| 1/3 cup onion finely chopped | 2 cups boiling water |
| 1/3 cup celery finely chopped | ¼ cup flour |
| 1/3 cup carrots finely chopped |
Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water.
161 — Brown Fricassee of Liver
| 1 pound liver | 4 tablespoons flour |
| 2 cups boiling water | ¾ teaspoon salt |
| 2 tablespoons bacon fat | ¼ teaspoon paprika |
| 1 tablespoon grated onion | 6 slices of toast |
Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.
162 — Chicken Livers and Bacon
Cook chicken livers in boiling salted water fifteen minutes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp; moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person.
163 — Fried Lamb’s Liver and Bacon
Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown.
164 — Lambs’ Kidneys in Brown Sauce
| 6 lambs’ kidneys | ¼ teaspoon paprika |
| 1½ cups boiling water | ½ teaspoon onion juice |
| 1½ tablespoons butter | 1 teaspoon Worcestershire sauce |
| 3 tablespoons flour | Few drops kitchen bouquet |
| ½ teaspoon salt | 6 slices of toast |
Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.
165 — Devilled Kidneys
| 6 lambs’ kidneys, split | 1 tablespoon Worcestershire sauce |
| 3 tablespoons drippings | 1 teaspoon mustard |
| 1 tablespoon chopped onion | ¼ teaspoon salt |
| 3 tablespoons flour | Dash of cayenne |
| 1 cup water or stock |
Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border.
166 — Spanish Tripe
| 1 pound fresh boiled tripe | ½ cup chopped white cabbage |
| ½ can tomatoes | ¾ teaspoon salt |
| ½ onion chopped | Few grains cayenne |
| ½ green pepper chopped | 2 slices bacon |
Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour.
167 — Tripe Fried in Batter
| 1 pound fresh boiled tripe | 1 cup flour |
| 1 slice onion | 1½ teaspoons baking powder |
| 2 cloves | ¼ teaspoon salt |
| ½ bay leaf | 1 egg well beaten |
| 1 tablespoon vinegar | 1/3 cup water |
Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341).
168 — Tripe Fried in Crumbs
Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper.
Warmed-Over Meats
169 — Savory Beef
| 1½ cups tomatoes | 1½ cups cold roast beef |
| 1/3 cup beef gravy | 2 cups cooked spaghetti |
| ½ onion | ½ cup bread crumbs |
| 4 cloves | 2 tablespoons beef drippings |
| 1 teaspoon salt | 1 tablespoon butter |
| 1/8 teaspoon pepper |
Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.
170 — Scalloped Corned Beef
| 2 tablespoons beef drippings | 1 cup corned beef stock |
| 5 tablespoons flour | ¾ cup hot milk |
| 1 teaspoon grated onion | 1½ cups corned beef cut in half-inch cubes |
| ¼ teaspoon paprika | ½ cup Buttered Crumbs (see No. 472) |
| ¼ teaspoon celery salt |
Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.
171 — Baked Ham and Potato
| 3 cups well-seasoned mashed potato | 6 pimolas chopped |
| 1 cup chopped cooked ham | ½ cup hot milk |
| 1 teaspoon grated onion | ¼ cup crumbs |
| 1 teaspoon chopped parsley | 1 tablespoon bacon fat |
| ½ teaspoon mustard |
Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.
172 — Ham Mousse
| 1½ cups chopped cooked ham | 1 teaspoon mixed mustard |
| ½ cup soft bread crumbs | ¼ teaspoon paprika |
| 1 tablespoon gelatine | Whites of 2 eggs |
| 1 cup hot milk |
Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.
173 — Corned Beef Hash With Beets
| 1½ cups corned beef | ¾ teaspoon salt |
| 2 cups cooked potatoes | 1 teaspoon Worcestershire sauce |
| ½ cup cooked beets | ¼ cup stock or water |
| 1 teaspoon grated onion | 2 tablespoons beef drippings |
Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.
174 — Savory Hash (Baked)
| 1 cup cold meat cut fine | 1 cup tomatoes |
| 2 cups cold cooked potatoes | ¾ teaspoon salt |
| ½ onion finely chopped | 1/8 teaspoon pepper |
| 2 stalks celery chopped, or | 2 tablespoons melted bacon fat or beef drippings |
| ¼ teaspoon celery salt |
Mix, and bake in casserole in moderate oven forty-five minutes.
175 — Southern Hash
| 4 raw potatoes | ¾ cup stock or water |
| 2 green peppers | 1½ cups cold chopped beef |
| 2 tomatoes | Salt and pepper |
| 1 onion | Toast points |
Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.
176 — Liver Patties
| 2 cups chopped cooked liver | Salt and pepper |
| 2 cups mashed potato | Coarse stale bread crumbs |
| 2 tablespoons finely chopped pickles |
Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).
177 — Meat and Tomato Pie
| 2 cups cooked meat cut in inch pieces | ½ cup gravy or stock |
| 1 can tomatoes drained | ½ teaspoon onion juice |
| Salt and pepper | 1 teaspoon Worcestershire sauce |
| ¼ cup fine crumbs | Quick Drop Biscuit (see No. 429) |
In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.
178 — Meat Soufflé
| ½ cup dry bread crumbs | ½ onion chopped fine |
| 1½ cups hot stock or milk | 1½ teaspoons salt |
| 1 tablespoon butter | ½ teaspoon paprika |
| 1½ cups chopped meat | Yolks of 2 eggs |
| 1 cup celery or white cabbage chopped fine | Whites of 2 eggs |
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.
179 — Meat Shortcake
| 1½ cups cooked meat chopped | ¼ teaspoon paprika |
| ½ cup celery tops chopped | ½ teaspoon dry mustard |
| 1 teaspoon grated onion | 1 cup meat gravy or thickened stock |
| ¼ teaspoon salt |
Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).