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Free Books / Cooking / Favorite Recipes / | |
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Meats |
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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.
Meats to be roasted or boiled, should be given the greatest amount of heat possible at first, thai the surface may be hardened and the juices retained.
Take a lean piece of beef, cut a little fat from it and fry in an iron pot a few minutes, season the beef and sprinkle over a little Hour; put in the pot and fry brown on all sides. Pour in hot water to cover the beef, cover tightly and cook until tender. Add a little boiling water at intervals to prevent burning. Thicken the gravy and pour around the meat on the platter.
Mrs. Frances Russem.
Slice alternate layers of mealy potatoes ana onions in deep agate or earthen dish; salt and pepper each layer; nearly cover with water. Place a nice rump roast of beef, which has been well salted, on top; put in onions and bake from one to two hours, according to amount of potatoes and onions and size of roast. Sometimes if roast is not large it is best to cook the vegetables a while before laying on the meat, especially if one likes rare beef. The potatoes must be very soft so that juice around them is rather thick. They are not spoiled by cooking a long time.
Mbs. Hattie Worswick.
One dozen dried red peppers, cover with water and let boil fifteen minutes; drain off water; put peppers through sieve. Then take one tablespoonful lard and heat in skillet; mix in one tablespoon flour; put in the red pepper and season with salt. Stew chicken and when tender pour dressing over and let it all heat together a few minutes, when it is ready to serve. This dressing is good for beans or any Spanish dish.
Mrs. ED. Dobson.
One chicken, 1 can mushrooms, 1 quart cream ( 1/2 milk will do); 5 tablespoons flour. 1/4 teaspoon grated nutmeg, 1/2 of a Bromangelon, all flavors, 15c package - Kutncr-Goldstein Co.
large onion (grated), salt, and a bit of cayenne; put cream in double boiler; put butter in when heated; add flour stirred in a little milk; add onion and nutmeg; pour over picked chicken and mushrooms. Bake forty minutes.
Three pounds of beek steak, and 1/4 pound of suet chopped fine, 3 rolled crackers, 2 eggs, butter size of walnut; salt and pepper to taste; roll tightly in a loaf, and bake. Place a few slices of bacon on top, before putting in oven.
Mrs. D. R. Cameron.
One can salmon, 2 eggs, 1/2 cup milk, butter size of walnut; salt and pepper; drain liquor from can, remove skin and bones; add eggs and other ingredients and mix well; put in a greased tin; set this in a pan of hot water and bake 15 minutes in a moderate oven; garnish with hard boiled eggs cut in rings.
Mrs. D. R. Cameron.
Break two thick pieces of brown bread into sufficient gravy to moisten it, and add enough minced cold cooked beef to fill a quart mould; season with salt and pepper and a teaspoon-fill of Worcestershire sauce; mix these ingredients with enough raw egg to bind the whole together and press firmly into a buttered mould (floured); cover tightly and boil one hour, turn from mould and serve with tomato sauce.
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