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

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 butter;

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 butter; 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.

SCRAPPLE. 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

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