| 2 pounds neck of mutton | 2 white turnips |
| 2½ quarts cold water | 2 carrots |
| ¼ cup pearl barley | 2 teaspoons salt |
| 2 onions | ¼ teaspoon pepper |
Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer.
CHAPTER VII
CHOWDERS
75.—CLAM CHOWDER
| 1/3 cup half-inch cubes salt pork | 1½ teaspoons salt |
| 1 onion sliced | 1/8 teaspoon pepper |
| 2 cups boiling water | 3 cups hot milk |
| 4 cups potatoes cut in half-inch cubes | ¼ cup sifted crumbs |
| 1 quart clams |
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.
76.—CORN CHOWDER
| 1/3 cup half-inch cubes salt pork | 1½ teaspoons salt |
| 1 onion sliced | ¼ teaspoon paprika |
| 3 cups boiling water | 1 can corn chopped |
| 3 cups thinly sliced potatoes | 2 cups hot milk |
| ¼ teaspoon celery salt | 6 common crackers split |
Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.
77.—CORN AND TOMATO CHOWDER
| ¼ pound salt pork chopped fine | ¼ teaspoon pepper |
| 1 onion chopped fine | ½ can corn |
| 1 green pepper shredded | 2 cups hot milk |
| 3 cups boiling water | 1 tablespoon butter |
| ½ can tomatoes | 2 tablespoons flour |
| 3 potatoes sliced | 6 common crackers split |
| 2 teaspoons salt |
Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes.
78.—FISH CHOWDER
| 3 pounds haddock | 1/8 teaspoon pepper |
| ½ cup half-inch cubes salt pork | 1 tablespoon butter |
| 1 onion sliced | 3 tablespoons flour |
| 1 quart cold water | 2 cups hot milk |
| 4 cups thinly sliced potatoes | 6 common crackers split |
| 2 teaspoons salt |
Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in place of haddock.
79.—OYSTER CHOWDER
| 3 potatoes cut in half-inch cubes | 1 pint small oysters |
| 1 onion chopped fine | 1½ teaspoons salt |
| ¼ cup celery chopped fine | 1/8 teaspoon pepper |
| 2 tablespoons bacon fat | 2 cups hot milk |
| 3 cups boiling water | ¼ cup sifted crumbs |
Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers.
80.—POTATO CHOWDER
Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn.
81.—SALMON CHOWDER
| 1/3 cup half-inch cubes salt pork | 3 cups hot milk |
| 1 onion sliced | 1 can salmon |
| 3 cups boiling water | 2 tablespoons sifted crumbs |
| 4 potatoes cut in half-inch cubes | 1 beaten egg |
| 1½ teaspoons salt | ½ teaspoon salt |
| ¼ teaspoon paprika | 1/8 teaspoon pepper |
| 1/3 cup flour | ¼ teaspoon onion juice |
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers.
82.—SALT FISH CHOWDER
Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes.
83.—VEGETABLE CHOWDER
| 1/3 cup half-inch cubes salt pork | 1 quart boiling water |
| 1 onion finely chopped | 3 cups hot milk |
| 1½ cups half-inch potato cubes | 2 teaspoons salt |
| 1 cup half-inch parsnip cubes | ¼ teaspoon pepper |
| ½ cup carrot chopped | ¼ cup dried bread crumbs |
| ½ cup white turnip chopped | 1 teaspoon chopped parsley |
Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs.
CHAPTER VIII
FISH[6]
84.—BAKED COD STEAKS
Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way.
85.—BAKED STUFFED HADDOCK
Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270).
86.—BOILED HALIBUT
Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skimming when necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).
87.—FRIED FILLETS OF FLOUNDER
Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted butter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202).
88.—FISH SAUTÉED WITH SALT PORK
Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove scraps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and sauté on each side in pork fat about seven minutes, or until brown.
89.—BROILED OYSTERS
Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter.
90.—OYSTERS WITH BROWN SAUCE
| 1 pint oysters | 1/8 teaspoon celery salt |
| 3 tablespoons bacon fat | 1/8 teaspoon pepper |
| 5 tablespoons flour | ¼ teaspoon kitchen bouquet |
| Stock or milk | 1 teaspoon Worcestershire sauce |
| ½ teaspoon salt |
Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).
91.—CREAMED OYSTERS
| 1 pint small oysters | ¾ teaspoon salt |
| 2½ tablespoons butter | ¼ teaspoon paprika |
| 5 tablespoons flour | ¼ teaspoon celery salt |
| Milk |
Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.
92.—CREAMED OYSTER PIE
Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.
93.—OYSTERS AND MACARONI
Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.
94.—OYSTER SHORTCAKE
Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon.
95.—PANNED OYSTERS
Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.
WARMED-OVER FISH
96.—CREAMED FISH
| 1 cup milk | 2 tablespoons flour |
| 1 slice onion | ½ teaspoon salt |
| 1 slice carrot | 1/8 teaspoon pepper |
| Bit of bay leaf | 1½ cups flaked fish |
| 1 tablespoon butter | ½ cup buttered crumbs |
Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.
97.—FISH AND POTATO PIE
Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon.
98.—FISH TIMBALES
| 1½ cups hot milk | ½ teaspoon salt |
| 1 tablespoon butter | ½ teaspoon grated onion |
| 4 cup dried and sifted bread crumbs | 1 beaten egg |
| ¼ teaspoon paprika | 1½ cups cold flaked fish |
Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).
99.—CREOLE SALMON
| 2 tablespoons bacon fat | 1 cup hot milk |
| 1 green pepper finely chopped | ¼ teaspoon paprika |
| 1 onion finely chopped | ½ teaspoon salt |
| ½ cup tomato | 1 can salmon |
| 1/8 teaspoon soda |
Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.
100.—DUTCH SALMON
| 2 tablespoons bacon fat | 1 teaspoon salt |
| 4 cups cabbage coarsely chopped | 1/8 teaspoon pepper |
| ¼ cup boiling water | 1 can salmon |
Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.
101.—SALMON LOAF
| 1 cup dried bread crumbs | 1 cup boiling water |
| 1 teaspoon salt | 1 beaten egg |
| ¼ teaspoon pepper | 1 can salmon flaked |
| 1 teaspoon onion juice |
Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.
102.—SALMON AND PEAS SOUFFLÉ
| 1 cup hot milk | ¼ teaspoon paprika |
| ¾ cup soft bread crumbs | 1½ cups flaked salmon |
| 1 tablespoon butter | ½ cup peas |
| ½ teaspoon salt | Whites of 2 eggs |
Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.
103.—FRIED SCALLOPS
Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202).
104.—LOUISIANA SHRIMPS AND RICE
| 2 tablespoons beef drippings | 1 teaspoon salt |
| 1 onion finely chopped | ¼ teaspoon paprika |
| 3 tablespoons flour | 2 cups cooked rice |
| 1 cup stewed and strained tomato | 1 cup cooked shrimps cut in pieces |
| 1½ cups stock or water |
Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.
SALT AND SMOKED FISH
105.—FINNAN HADDIE BAKED IN MILK
Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish.
106.—BAKED HERRING
Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven.
107.—BAKED SALT MACKEREL (Spiced)
Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently.
108.—SALT FISH BAKED WITH CRACKERS
| 1 cup flaked fish | 2 cups milk |
| 4 butter crackers | 1 tablespoon butter |
| Cold water | A few grains pepper |
| 1 egg slightly beaten |
Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven.
109.—BROILED FINNAN HADDIE
Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen minutes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot.
110.—BROILED SALT CODFISH
Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter.
111.—BROILED SMOKED HERRING
Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice.
112.—BROILED SMOKED SALMON
Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler, and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice.
113.—CREAMED CODFISH
| 1½ cups hot milk | 1 cup salt codfish flaked |
| 3 tablespoons flour | ½ tablespoon butter |
| 1/8 teaspoon pepper |
Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.
114.—FISH CAKES WITH PORK SCRAPS
| 1 package shredded codfish | 1 egg well beaten |
| 2 cups hot mashed potato | 2 tablespoons milk |
| 1/8 teaspoon pepper | ¼ pound salt pork |
Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each.
115.—FISH BALLS
Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute.
116.—FISH HASH
Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps.
117.—SALT CODFISH SOUFFLÉ
| 1 cup shredded codfish | 2 tablespoons butter |
| 2 cups mashed potato (hot or cold) | Dash of pepper |
| Yolks of 2 eggs | Whites of 2 eggs |
Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish.
118.—SPANISH CODFISH
| 1 onion | 1½ cups tomatoes |
| 1 green pepper | ¾ cup salt codfish |
| 2 tablespoons bacon fat | ¼ teaspoon salt |
Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice.
CHAPTER IX
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° 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.