MEATS[7]
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 deg. 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 1/2 onion chopped
1/2 onion sliced 1/4 teaspoon celery salt
1/2 carrot sliced 1/4 teaspoon paprika
2 cups tomato 1/2 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 1/2 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
1-1/2 pounds flank steak 1/3 teaspoon salt
4 onions 1/8 teaspoon pepper
1 tablespoon flour 1/4 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
1/4 cup dried crumbs 1/2 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 saute 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 1/2 cup water
3 slices bacon 1/4 teaspoon salt
1/4 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 saute in bacon fat.
131.--BEEF LOAF
2 pounds shoulder trimmings chopped 1-1/2 teaspoons salt
1/4 pound salt pork chopped 3 common crackers rolled fine
1/2 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 1-1/4 teaspoons salt
2 potatoes 1/4 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
1/4 pound dried beef 1 cup milk
1-1/2 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 1/2 teaspoon salt
3/4 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
1-1/2 teaspoons salt 5 tablespoons flour
2 onions 1/4 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 saute 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
1-1/2 pounds forequarter lamb 2 tablespoons rolled oats
1/2 cup each white turnip, carrot, 1/4 teaspoon pepper
and onion finely chopped 1-1/2 teaspoons salt
1 cup tomato 3 cups hot water
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 saute 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 1/2 teaspoon salt
Bread Stuffing (see No. 208) 1/8 teaspoon pepper
4 tablespoons bacon fat 2 cups boiling water
1/2 onion sliced 3 tablespoons flour
1/2 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 1/4 teaspoon pepper
1 rabbit 2 cups boiling water
1 onion finely chopped 1 cup tomatoes
3 tablespoons flour 1 pint okra sliced
1-1/4 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
1/2 pound sausage meat 1/3 cup hot water
1 teaspoon grated onion 1/3 cup sifted crumbs
1/4 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 1/4 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 1/4 teaspoon mustard
1 cup boiling water 1/4 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
1/2 cup each of finely chopped onion, 1-1/4 teaspoons salt
carrot, turnip, and celery 1/4 teaspoon paprika
1/4 cup pearl barley
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)
2-1/2 pounds raw veal 1 cup dried and sifted crumbs
1/4 pound salt pork 1/2 cup boiling water
1/2 teaspoon pepper 1/2 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 1/2 package gelatine
1 bay leaf 1/4 cup cold water
4 cloves Juice of 1 lemon
2-1/2 teaspoons salt 1 hard-boiled egg
1/2 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 1/2 teaspoon paprika
1 pound lean fresh pork 1 teaspoon onion juice
6 cups boiling water 1 teaspoon poultry seasoning
1-3/4 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 1/2 teaspoon salt
1-1/2-inch cube salt pork 1/8 teaspoon pepper
1/3 cup onion finely chopped 2 cups boiling water
1/3 cup celery finely chopped 1/4 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 3/4 teaspoon salt
2 tablespoons bacon fat 1/4 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 1/4 teaspoon paprika
1-1/2 cups boiling water 1/2 teaspoon onion juice
1-1/2 tablespoons butter 1 teaspoon Worcestershire sauce
3 tablespoons flour Few drops kitchen bouquet
1/2 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 1/4 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 1/2 cup chopped white cabbage
1/2 can tomatoes 3/4 teaspoon salt
1/2 onion chopped Few grains cayenne
1/2 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 1-1/2 teaspoons baking powder
2 cloves 1/4 teaspoon salt
1/2 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
1-1/2 cups tomatoes 1-1/2 cups cold roast beef
1/3 cup beef gravy 2 cups cooked spaghetti
1/2 onion 1/2 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 3/4 cup hot milk
1 teaspoon grated onion 1-1/2 cups corned beef
1/4 teaspoon paprika cut in half-inch cubes
1/4 teaspoon celery salt 1/2 cup Buttered Crumbs (see No. 472)
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 1/2 cup hot milk
1 teaspoon grated onion 1/4 cup crumbs
1 teaspoon chopped parsley 1 tablespoon bacon fat
1/2 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
1-1/2 cups chopped cooked ham 1 teaspoon mixed mustard
1/2 cup soft bread crumbs 1/4 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
1-1/2 cups corned beef 3/4 teaspoon salt
2 cups cooked potatoes 1 teaspoon Worcestershire sauce
1/2 cup cooked beets 1/4 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 3/4 teaspoon salt
1/2 onion finely chopped 1/8 teaspoon pepper
2 stalks celery chopped, or 2 tablespoons melted bacon fat
1/4 teaspoon celery salt or beef drippings
Mix, and bake in casserole in moderate oven forty-five minutes.
175.--SOUTHERN HASH
4 raw potatoes 3/4 cup stock or water
2 green peppers 1-1/2 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 1/2 cup gravy or stock
1 can tomatoes drained 1/2 teaspoon onion juice
Salt and pepper 1 teaspoon Worcestershire sauce
1/4 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 SOUFFLE
1/2 cup dry bread crumbs 1/2 onion chopped fine
1-1/2 cups hot stock or milk 1-1/2 teaspoons salt
1 tablespoon butter 1/2 teaspoon paprika
1-1/2 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
1-1/2 cups cooked meat chopped 1/4 teaspoon paprika
1/2 cup celery tops chopped 1/2 teaspoon dry mustard
1 teaspoon grated onion 1 cup meat gravy or thickened stock
1/4 teaspoon salt
Mix ingredients, simmer for fifteen minutes, and put between layers of
Shortcake (see No. 441).
FOOTNOTES:
[7] Recipes for using only the cheaper cuts of meat are given in this
Chapter. For cooking poultry, game, and other cuts of meat, see Time
Table for Cooking (page 240).