Stevenson Memorial Cook Book Part 10

MEAT LOAF

Mrs. L. E. Brown

Two pounds of round steak; one pound fresh pork; four tomatoes; three pimentoes; two eggs; four crackers, rolled; salt, pepper and paprika.

Mix altogether; bake in bread pan two hours in moderate oven. Sauce: One and one-half tablespoonfuls b.u.t.ter, flour and milk. Season with liquid from meat.

TOUGH STEAKS

Mrs. E. S. Smith

Pour a mixture of two tablespoonfuls of vinegar; and one of olive oil over a steak. Let stand several hours before broiling. The result is delicious.

VEAL CROQUETTES

Belle Shaw

Two pounds veal, chopped fine; one teaspoonful chopped parsley; two eggs, hard boiled and chopped; salt and pepper, to taste. Soak enough bread crumbs, and add to mixture; form b.a.l.l.s. Roll in egg and cracker crumbs and fry in deep fat.

BONED AND STUFFED LEG OF LAMB

Mrs. H. L. Baumgardner

Order a leg of lamb boned at the market. Make a stuffing as for chicken.

Put in roasting pan with a small sliced onion, one-fourth cup each of turnip and carrot, season with bay leaf and parsley. Add three cupfuls of hot water, salt and pepper. Cook slowly until done. Serve with Currant Jelly Sauce.

Currant Jelly Sauce: To the regular brown gravy you would make with roast, add one-half cupful of currant jelly which has been beaten and a little lemon juice; well stirred together and let all boil a minute or two.

LAMB STEW A LA CREOLE

Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two inches square. Melt one-fourth cup dripping, add meat and stir and brown evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay leaf, two cloves and one-half teaspoonful peppercorns (tie last three spices in a bit of cheese cloth), and boiling water to nearly cover meat. Simmer slowly until meat is tender (about one and one-half hours).

Then add two or three small carrots, sc.r.a.ped and cut in lengthwise pieces, season with salt. Parboil six medium-sized potatoes cut in thick slices five minutes, drain, add to stew; add two cups thick tomato puree and simmer slowly until vegetables are tender. Add more water if necessary. Remove spices, add one cup French peas when heated through, turn into deep, hot platter and sprinkle with chopped parsley.

LAMB HASH WITH GREEN PEPPERS

Mrs. W. D. Hurlbut

Mince cold roast lamb in about half inch pieces; add a sweet green pepper, minced (discarding seeds); add the gravy and heat thoroughly.

Serve on toast.

RECIPE FOR CORNING BEEF

Mrs. W. T. Foster

Five tablespoonfuls of salt; two tablespoonfuls of brown sugar; one-half teaspoonful salt peter, or less; this is for five pounds of beef. Cover with water; leave three or four days and boil in same water.

MOCK TERRAPIN

Mrs. W. H. Muschlet

Two cupfuls cold boiled or roast lamb cut into small pieces. Put a tablespoonful of b.u.t.ter into double boiler; when melted add one tablespoonful of flour. Rub smooth; add one pint of milk; stir continuously till it thickens; then set pot back where it won't cook hard, and add one well beaten egg, a tablespoonful minced parsley, a little nutmeg, red pepper, salt to taste, two hard boiled eggs cut (not too fine); then the lamb. Let it keep hot, but not boil, till lamb is thoroughly heated. When serving, add a teaspoonful lemon juice.

VEAL LOAF WITH EGG

Mrs. H. B. Rairden

Two and one-half pounds of veal; two pork chops, ground together; three eggs; three rolled crackers; one teaspoonful each salt and pepper. Mix well together. Put half of mixture in a loaf pan, peel six eggs which have been hard boiled, clip off the ends so they fit closely together, and lay them in the center of the loaf; place the balance of the meat about them, fill up pan, packing it solid; put in double baker on top of stove to steam for one and one-half hours, spread b.u.t.ter over top and put in oven to finish baking. In slicing it you get the slice of hard boiled egg in the center.

VEAL LOAF

Mrs. A. Donald Campbell

One and one-half pounds of veal and one slice of salt pork, chopped fine. Add two tablespoonfuls of cracker dust; one egg; piece of b.u.t.ter size of an egg; one teaspoonful each of salt and pepper; little grated nutmeg; dash of Worcestershire sauce. Mix well and bake in a loaf shaped pan with cracker crumbs and bits of b.u.t.ter on top. Bake about one and three-quarters hours.

BAKED SPICED HAM, ALABAMA STYLE

Mrs. K. T. Cary

Soak a fifteen pound ham in cold water to cover over night. Wash, scrub and trim off inedible parts. Set over a trivet in a boiler and cover with boiling water. Mix four cups brown sugar, one large sliced onion, one red Chili pepper pod, one tablespoonful each of whole cloves, allspice and ca.s.sia buds, two thinly sliced lemons, discarding seeds, add to water in boiler. Cover and cook slowly two and one-half hours.

Remove from boiler, peel off rind and put ham in dripping pan, fat side up. Bake slowly two and one-half hours, basting with one cup sherry wine (using a tablespoon) a little at a time until all is used, then baste with dripping in pan thirty minutes, before removing from oven, sprinkle fat side with equal measures of brown sugar and fine bread crumbs, stick with cloves and brown richly. Serve hot champagne, horseradish or mustard sauce.

KOLDOLMA

Mrs. F. W. Waddell

Two pounds of veal; one pound fresh pork; one-half lemon, bay leaf and one small bottle capers; one clove of garlic; juice of one onion. Put all through grinder, salt, pepper to taste. Roll in small soft b.a.l.l.s.

Enclose neatly in cabbage leaves, secure with toothpicks. Place in Dutch oven which has previously melted one-fourth pound of b.u.t.ter with a little chopped parsley. Alternate layers with a small sifting of flour until all are in pan. Let simmer in one pint of water (boiling) without allowing any steam to escape for two hours; remove and thicken broth with yolks of five eggs. Serve eight persons.

VIRGINIA HAM

Mrs. G. W. Plummer

Buy a center cut of ham, two inches thick (about two and one-half or three pounds); soak over night in milk (sweet or sour) sufficient to cover ham. About two hours before serving time drain off enough milk so that the top of ham is uncovered; spread over this uncovered top; one tablespoonful dry ground mustard mixed with two tablespoonfuls brown sugar; bake in a slow oven. The milk will disappear in a rich brown gravy; if it gets too low in pan add water. When ready to serve remove ham to platter, add flour to fat in pan and when well cooked, add boiling water to make gravy of consistency of thick cream. Lemon slices and sherry may be added. It may need to be strained if milk curds are objected to; pour around ham. Has flavor of finest "Old Virginia Ham."

HAM EN Ca.s.sEROLE