Ebook - Recipes Tried And True (1894 Cookbook).txt

and ground cloves, about half a nutmeg, two eggs, a tablespoonful of

flour, and a quarter of a pound of fresh pork, chopped very fine.

Gash the beef on both sides and fill with half the dressing. Place in

a baking pan, with luke-warm water enough to cover it; cover the pan

and put into the oven to bake gently two hours; then cover the top

with the rest of the dressing, and put it back for another hour and

let it brown well. On dishing up the meat, if the gravy is not thick

enough, stir in a little flour, and add a little butter. It is a

favorite meat, eaten cold for suppers and luncheons. When thus used,

remove the gravy.

FRIED LIVER.

Always use calf's liver, cut in slices. Pour boiling water over, and

let it stand fifteen minutes. Fry some slices of breakfast bacon;

take out the bacon; roll the liver in either flour or corn meal, and

fry a delicate brown; sprinkle with salt and pepper. Serve with gravy

if you like.

POTATO AND MEAT PIE.

Take mashed potatoes, seasoned with salt, pepper, and butter; line a

baking dish with it; lay upon this slices of cold meat (any kind),

with a little pepper, salt, catsup, and gravy; then another layer of

potatoes, another of meat, and so forth till pan is filled, having the

last a cover of potatoes. Bake until thoroughly warmed. Serve in the

dish in which it is cooked.

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, butter 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 butter 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

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