COLD MEAT TURNOVERS. MRS. A. B.
Roll out dough very thin; put in it, like a turnover, cold meat, chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs.
Make into small turnovers, and fry in lard until the dough is well cooked.
VEAL CUTLETS. MRS. U. F. SEFFNER.
Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg; roll in corn meal or cracker crumbs; salt and pepper; put in skillet with the fat from bacon; fry slowly until a nice brown.
VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS.
Three pounds of veal or beef, chopped fine; three eggs, beaten with three tablespoons of milk, b.u.t.ter the size of an egg, one cup of powdered crackers, one teaspoon of black pepper; one tablespoon of salt; mix well together; form into a loaf, and bake two and one-half hours. Baste with b.u.t.ter and water while baking.
VEAL STEW.
Cut four pounds of veal into strips three or four inches long and about one inch thick. Peel twelve large potatoes; cut them into slices one inch thick. Put a layer of veal in the bottom of the kettle, and sprinkle salt and a very little pepper over it; then put a layer of potatoes; then a layer of veal, seasoned as before, and so on until all the veal is used. Over the last layer of veal put a layer of salt pork, cut in slices; cover with potatoes; pour in water until it rises an inch over the whole; cover close; heat fifteen minutes; simmer one hour.
DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD.
Two cups of stale bread crumbs, one tablespoonful melted b.u.t.ter; pepper and salt to taste; make into a soft paste with cream, and lay over top of roast to brown for about one-half hour before roast is done.
VEAL AND HAM SANDWICH. MARY W. WHITMARSH.
Boil six pounds each of ham and veal. Save the water from boiling the veal, and to it add half a box of gelatine, dissolved in a little cold water. When the meat is cold, run through a sausage grinder, and with the meats mix the gelatinous water. Season the veal with salt, pepper, and sweet marjoram. Put a little red pepper in the ham. Make alternate layers of ham and veal, using a potato masher to pound it down smooth. Set in cold place. It is better to make it the day before using.
POT ROAST. MRS. BELINDA MARTIN.
Use any kind of meat; put into an iron pot a tablespoonful of meat fryings or b.u.t.ter; let it brown; wash off the roast, and put into the pot. After it begins to fry, pour in enough water to half cover the meat; season with pepper and salt; cover, and stew slowly. As the meat begins to fry, add more water; turn it often, and cook about three hours. A half hour before serving, add either Irish or sweet potatoes, or turnips; let brown with the meat.
TO ROAST PORK.
Take a leg of pork, and wash clean; cut the skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and salt; moisten it with the yolk of an egg. Put this under the skin of the knuckle, and sprinkle a little powdered sage into the rind where it is cut. Eight pounds will require about three hours to roast. Shoulder, loin, or spare ribs may be roasted in the same manner.
Sc.r.a.pPLE. MRS. EDWARD E. POWERS.
Two pounds pork, two pounds liver, two pounds beef, a small heart; boil all until thoroughly cooked; take up and chop while warm; put back into broth (altogether you will have two and one-half or three gallons); then make quite thick with corn meal. Cook one-half hour.
Put in pans to mold. Season meat while cooking with salt, pepper, and sage.
SPICED MEAT. MRS. IRA UHLER.
Take five pounds of beef from the shoulder and cover with cold water; boil until very tender; chop fine and season with salt and pepper.
Slice four or five hard boiled eggs. Alternate layers of meat and eggs, having a layer of meat on the top. Put an ounce of gelatine and a few cloves into the liquor in which the meat has been boiled; boil this down to one pint; strain it over the meat, which must be pressed down with a plate. Set in a cool place. Slice cold for serving.
BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.
Put roast in oven, and cook within an hour of being done; then place a couple of sticks across the pan and rest your roast upon them. Make a batter according to the following rule, and pour it right into the gravy in which the roast has been resting, cook an hour and serve: Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of flour, and a piece of b.u.t.ter the size of a walnut.
BONED SHOULDER OF MUTTON.
Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good forcemeat. To make this, chop fine half a pound of lean veal and quarter of a pound of ham and add to these a small cup of fine bread crumbs. Season with a quarter-teaspoonful each of ground mace, cloves, and allspice, and a saltspoonful of black pepper. Stir in a raw egg to bind the mixture together. When the forcemeat has been put into the hole in the shoulder, cover the mutton with a cloth that will close the mouth of the opening, and lay the meat in a pot with the bone from the shoulder, a peeled and sliced onion, carrot and turnip, a little parsley and celery, and a bay leaf; Pour in enough cold water to cover the mutton entirely, stir in a heaping tablespoonful of salt, and let the water come gradually to a boil and simmer until the mutton has cooked twenty minutes to the pound. Let it cool in the broth; take it out; lay it under a weight until cold, and serve. This is also very good hot. The liquor makes excellent soup.
TO FRY HAM.
First, parboil it and drain well; then fry a light brown. Make a gravy with milk, a little flour, and a teaspoonful of sugar; pour over the ham.
HAM TOAST. MRS. E. SEFFNER.
Chop lean ham (the refuse bits); put in a pan with a lump of b.u.t.ter the size of an egg, a little pepper, and two beaten eggs. When well warmed, spread on hot b.u.t.tered toast.
BOILED HAM.
The best ham to select is one weighing from eight to ten pounds. Take one that is not too fat, to save waste. Wash it carefully before you put it on to boil, removing rust or mold with a small, stiff scrubbing brush. Lay it in a large boiler, and pour over it enough cold water to cover it. To this add a bay leaf, half a dozen cloves, a couple of blades of mace, a teaspoonful of sugar, and, if you can get it, a good handful of fresh, sweet hay. Let the water heat very gradually, not reaching the boil under two hours. It should never boil hard, but simmer gently until the ham has cooked fifteen minutes to every pound.
It must cool in the liquor, and the skin should not be removed until the meat is entirely cold, taking care not to break or tear the fat.
Brush over the ham with beaten egg, strew it thickly with very fine bread crumbs, and brown in a quick oven. Arrange a frill of paper around the bone of the shank, and surround the ham with water-cress, or garnish the dish with parsley.
TONGUE.
Wash the tongue carefully, and let it lie in cold water for several hours before cooking--over night, if possible. Lay it in a kettle of cold water when it is to be cooked; bring the water to a boil slowly, and let it simmer until the tongue is so tender that you can pierce it with a fork. A large tongue should be over the fire about four hours.