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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Fish And Meats. Part 4 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Fish And Meats. Part 4 |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One hock veal, cook until thoroughly done, about 2 to 3 1/2 hours, season with salt and pepper; take from the broth and let cool; pick all meat from the bone, put through grinder, put back in the broth and add 1/2 package of gelatine, which has been soaked in 1 cup cold water 10 minutes. Put back on the fire and let boil up once. Put a layer of hard boiled egg and pimiento in the bottom of a pan, then pour in a layer of the meat and keep alternating. Finish with the meat on top. Let harden. Serve sliced.
- Mrs. Potoff.
One pint cold meat chopped, 1 scant teaspoon salt, 1 tablespoon chopped parsley, 1 tablespoon grated onion, dash red pepper. Mix thoroughly 1 cup soup stock or broth, heated; 1 teaspoon butter, 2 teaspoons flour (Sperry Drifted Snow); add the meat, mix well and cool; form into croquettes and dip in beaten egg; roll in bread crumbs and fry in deep fat.
- Mrs. Sedwick.
Take scraps of lean meat, grind it fine, make a rich gravy of butter with what juice of the meat you may have, season with salt and pepper. Toast bread and butter it, cover with the mixture and serve hot. An excellent breakfast dish.
- Mrs. Sylvester.
One cup walnuts, 1 large onion, chopped, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon sage, l 1/2 cups toasted bread crumbs, enough hot water to make it hold together, add 1 beaten egg. Bake 1/2 hour. Serve with thickened tomato juice, seasoned with salt and peanut butter.
- Mrs. Myrtle Hutchison.
Pour boiling water over ham and when cool enough wash and scrape or brush to remove all mold and dust. Steam until tender when pierced with a fork. When done place in a pan to skin. Dip hands in cold water, take skin between fingers and skin like an orange. Put in baking pan, lean side down; sift rolled crackers or dried bread crumbs over the top and bake 30 minutes. Serve with mustard or horse radish.
- Mrs. Albert Brown.
One pound round steak cut in small pieces, slice small onion, fry in 2 spoonsful of suet; don't scorch it; add the meat and 1 tablespoon flour (Sperry Drifted Snow); stir until it is seared over, add enough hot water to come up through it; salt and pepper to taste; let simmer until tender; put in deep baking dish and add about 15 ripe olives; put on a cover of rich biscuit dough and bake.
Three pounds of raw veal, chopped very fine, butter size of egg, 3 eggs, 3 tablespoons of cream or milk; if milk use a small piece of butter; mix eggs and cream together. Mix with veal 6 crackers, crushed fine, 1/2 teaspoon black pepper, 1 tablespoon salt, 1 tablespoon of sage. Mix well together and form in a loaf. Bake 3 hours, basting with butter and water while baking. Serve cut in slices.
- Ruth Brown.
One chicken of 4 pounds, 4 sweetbreads, and 1 can mushrooms; boil chicken and sweetbreads separately; put chicken and mushrooms and sweetbreads, cut up in small pieces, in a dish, add 4 tablespoons of butter, 5 teaspoons flour (Sperry Drifted Snow), scald 1 quart of cream and put in mixture, season with salt and pepper, cover with bread crumbs and pieces of butter on top. Bake 15 to 20 minutes.
- Mrs. Albert Brown.
Make a nice rich puff paste, cut a round from it with a medium large cookie cutter, and with a smaller size cutter cut out the middle of the round, thus leaving a ring. Bake to a light brown in a quick oven, then brush them over with beaten egg, and put in the oven 1 minute to glaze; fill these crusts with minced boiled chicken, well seasoned, and beaten well into a white sauce made of the water in which the chicken was boiled. Serve hot.
- Ruth Brown.
Two eggs, a pinch of salt and as much flour (Sperry Drifted Snow), as eggs will absorb; rub together with the hands, then roll very thin and cut into noodles 1/4 of an inch wide and 20 to 30 inches long. Boil in rich chicken broth 20 minutes; serve in broth with very small pieces of bacon on top. To be properly appreciated should be eaten with chopsticks.
- Iva M. Miller, Tientsin, China.
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