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Meats. Part 2 |
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Free Books / Cooking / Favorite Recipes / | |
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Meats. Part 2 |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
Crust: Three cups flour, 2 level teaspoonfuls baking powder, 1 teaspoonful salt, 1/2 cup lard, enough milk to make stiff dough; roll about 1/4 inch thick. 1 1/2 pounds chopped beef; put 1 tablespoonful drippings in frying pan, when hot add seasoned meat and cook till almost done; remove from stove, place it on the dough and roll; place in the oven and bake until done. Gravy: Place 2 tablespoonfuls lard in frying pan, 1 heaping table spoonful flour; add water to make gravy, and 2 table spoonfuls Gelhardt's Eagle Chili Powder; place 1 cup grated cheese and 1 good sized onion (chopped) on loaf; pour gravy over and serve immediately.
Mrs. F.V. Dewey.
Three and one half pounds uncooked beef, three-fourths of a pound salt pork (both chopped), one cupful rolled crackers, two eggs well beaten, two teaspoonfuls salt, one teaspoonful pepper, butter size of an egg. Small piece of suet chopped may be used if preferred in place of salt pork. Sprinkle cracker crumbs and bits of butter on top after it is formed into a loaf. Hake two hours.
Mrs. 11. II. Fisher, Woodland.
Chop together three pounds leg or loin veal,and 3/4 pound salt pork; roll one dozen crackers; put one half of them in the veal with two beaten eggs; season with salt and pepper; mix all together, and make into solid form; then take remainder of crackers and spread smoothly, moistening the crackers with very little water. In baking place loaf in small bake pan; place this in larger one, in which you have put enough water to steam the loaf, and cover all with another pan. Bake one hour and serve cold.
Mrs..J. A. Moore.
Corn bread, half dozen small biscuits, season with pepper, salt and sage to taste. Boil or roast the turkey until tender; pour enough of liquor from turkey over the bread to moisten well; mix.
Mrs. Cortner.
Round steak, well pounded; salt and pepper on each side; roll in flour. Have lard piping hot; place steak in and brown well on each side; then pout in just a little hot water, and cover quickly; steam until done. Serve hot.
Mrs. A. L. Landis, Sr.
Have Chicken Salted Over Night; Boil Until Tender; Have Ready Dressing Made Of About Equal Parts Corn Bread And Biscuit; Season With Salt, Pepper And Sage, Moisten With Stock From Chicken; Fill Chicken With Dressing, Also On Outside; Place In Pan In Oven With Enough Stock To Keep Moist; Bake Until Brown. Serve With Hard-Boiled Eggs Cut In Two, And Gravy Made By Stirring Tablespoonful Flour In Pan (After Having Removed Chicken) And One Cap Or More Sweet Milk; Let Cook Until It Thickens Some.
Mrs. John Hall.
One quart of oysters put in a colander, drain off juice, wash carefully; butter a deep pudding dish, cover bottom with cracker crumbs, (not too fine) season with salt, pepper and bits of butter; then a layer of oysters, seasoned, a layer of cracker crumbs, then oyesters until all are used. Put cracker crumbs on top with bits of butter. Pour over a few tablespoonfuls of oyster liquor, strained, and one cupful cream; bake, covered, one half hour; uncovered, half-hour. Very fine.
Mrs. Joe Biddle.
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