ROULARDS.
From MRS. RALPH TRAUTMANN, of New York City, First Vice President Board of Lady Managers.
Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine. Mix with a good sized piece of b.u.t.ter, cracker crumbs, a pinch of ginger and salt and pepper to taste. Mix well and spread on the slices of beef. Make a roll of each slice, folding in the edges to retain the dressing, and tie up securely with cord. Have beef suet on the fire; after rendering and straining, add a little water to prevent scorching and bring to a boil in a flat-bottomed pot or kettle. Drop in the roulards, rolled and tied; stir with a spoon until well browned; then set back on the stove and let simmer gently for two hours with pot tightly covered. Drain well on napkin or sieve, and garnish with hard boiled eggs, parsley and slices of lemon. Serve hot. Each roulard should be about the size of an egg.
BEEF LOAF.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Three pounds lean finely chopped beef; one dozen rolled b.u.t.ter crackers; four beaten eggs; one tablespoonful black pepper; one tablespoonful salt; b.u.t.ter the size of an egg. Mix thoroughly, mold into two bricks and bake like a roast. This makes a very nice dish sliced cold for ten. A very little sage can be added if desired.
HASH.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Chop any kind of meat fine; to one cupful add one cup of chopped boiled potatoes, three-fourths cup bread crumbs, put one-half cup milk, one tablespoon b.u.t.ter, a little pepper and salt in a sauce pan on the stove; when boiling stir in the hash which should be well mixed together; take from the fire and add one well-beaten egg; heat gem pans, and grease; put a spoonful of the hash in each, and put in the oven till nicely browned.
MUTTON CHOPS.
From MISS MARY B. HANc.o.c.k, of Iowa, Treasurer of State Board and Alternate Lady Manager.
Sprinkle the chops with salt, pepper and flour; put them in the double broiler; broil over or before the fire for eight minutes. Serve on a _hot_ dish with b.u.t.ter, salt, and pepper, or tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in b.u.t.tered paper, and broiled ten minutes over a hot fire.
ROAST LAMB.
From MRS. ROBT. B. MITCh.e.l.l, of Kansas, Lady Manager.
Brush three ounces of melted b.u.t.ter over the inner part of a well trimmed quarter of lamb, and strew thick with finely grated bread crumbs, seasoned with salt, pepper and parsley; roll and skewer four or five slices of bacon to the outer side; put in rather quick oven.
When thoroughly done (not over cooked) remove the bacon and baste the meat with well beaten yolk of egg and gravy; cover thick with bread crumbs and brown nicely. Garnish the platter on which it is served with sprays of mint. Mint sauce should be an accompaniment. This makes not only an attractive looking, but delicious roast of lamb.
LAMB CHOPS.
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
Trim neatly and hack with sharp knife until tender; dip each piece in beaten egg and roll in cracker crumbs; place in pan equal quant.i.ties of b.u.t.ter and lard very hot; fry until nicely browned and serve with green peas.
POTTED TONGUE.
From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.
Take the remains of a cold boiled tongue, remove all the hard parts, cut the meat into small pieces and afterwards pound it to a smooth paste. Season with cayenne, and beat with it one-fourth of its weight in clarified b.u.t.ter. Press it into small jars, cover it one-fourth inch deep with clarified b.u.t.ter, melted drippings or melted suet. A smaller proportion of b.u.t.ter will be required if a little of the fat of the tongue is used instead of the lean only, but the b.u.t.ter must not be entirely dispensed with. It can be seasoned by the addition of one teaspoonful of mixed mustard, one saltspoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as will cover a three-cent piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well dressed cold chicken, cold veal, or partridge.
The tongue must be pounded to a perfectly smooth paste.
VEAL CROQUETTES.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
Mince cold roast or boiled veal; add one-fourth as much of minced oysters scalded in their own liquor. Season with a dusting of red pepper, salt, a flavor of onion (two fine cut rounds of onion is sufficient), a tablespoonful of lemon juice. Stir this into a half pint of drawn b.u.t.ter made thick with flour; mould the croquettes; roll them in egg, then in cracker crumbs, salted and peppered; put them where they will be cold; when chilled put them in a frying basket into hot fat; two minutes will brown them.
VEAL CROQUETTES.
From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President Board of Lady Managers.
Two pounds of veal, boiled until done; remove skin and hone and chop very fine; crumb a half loaf of bread and mix with the veal broth; add three eggs, two tablespoons of b.u.t.ter, salt, pepper, parsley, etc.
Then form into egg-shaped b.a.l.l.s and fry brown in boiling lard. It is necessary to dust the b.a.l.l.s with cracker-dust or flour.
VEAL POT PIE
From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.
Take two pounds of veal--a rib piece is good; cut it in small pieces; put it into a pot, having placed a small plate in the bottom to keep the meat from burning. Put in two quarts of water, either hot or cold.
Keep it boiling for about an hour and a half. Then make a quart of flour into biscuit dough; drop in small lumps; cover closely. Twenty or twenty--five minutes will generally cook them. Be sure that there is water sufficient to cover the meat entirely when the dumplings are put in.
Ca.s.sELETTES DE VEAU.
From MRS. JAMES R. DEANE, of California, Lady Manager.
This is a very simple, attractive and palatable dish for a luncheon table and may be used either warm or cold. Yours, cordially, Ingredients for one dozen: One-quarter pound macaroni; one pound filet of veal; one ounce b.u.t.ter; one ounce flour; one gill of white stock or milk; three eggs; pepper; salt, and a little cayenne to taste. Chop the veal and then pa.s.s it twice through a sausage cutter or mincing machine. Cook the b.u.t.ter and flour together for about ten minutes; then add the milk or stock; then turn on a plate to cool; then add the minced veal; then add the seasoning; break the eggs in one by one; stir well. Boil the macaroni in salt and water until soft; drain it well and cut into rings about one-quarter inch long; have some small cups shaped like egg-cups; grease the sides slightly and place in the bottom of each cup a circular piece of cold boiled ham, fitting closely. Then arrange the macaroni on the sides, the open part to the side of the cup; then fill each cup with the chopped veal; cover with a greased paper and steam for twenty minutes. If eaten warm, use any gravy that may be used with veal. Will keep for two or three days.
VEAL FRICa.s.sEE.
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
Take a knuckle of veal; boil two hours in sufficient water to cover it; when thoroughly cooked, remove the meat and thicken the gravy with one tablespoonful of flour; add a little salt and one egg, well beaten; pour over the meat and serve hot with slices of lemon.
VEAL LOAF
From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
Three pounds raw veal, chopped fine; two-thirds cup b.u.t.ter or its equivalent of salt pork, chopped; three eggs, well beaten with tablespoon milk; four Boston crackers, pounded fine; two even teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in a loaf and bake two-hours. Baste often with b.u.t.ter and water.
SWEETBREADS