Roasting Meats

All meats should be raised at least an inch from the bottom of the baking-pan, using a trivet or rack made for the purpose. Rub the joint well with salt and pepper and dredge with as little flour as will insure a dry surface. Very lean meat is improved by having thin slices of fat meat, either bacon, pork or its own fat laid over the surface at first until there is sufficient dripping to baste with. Do not add water to the pan until within an hour of taking up; it is better not to use any, but after the meat has been lifted to the platter, drain off all the grease, add enough thin broth to dissolve the glaze left in the pan, and use this for gravy, either "au jus" or thickened slightly with brown roux.

Baked Hash

Prepare like either of the preceding, adding more seasoning, onion, catsup, Worcestershire sauce, etc., and one raw egg. Pack into a well-buttered baking dish and bake till hot through and well browned. Serve in the dish in which it was baked. Bake in sweet peppers.

Hash

The best meat for a hash is from a stew or the sides of a la mode beef, though corned beef is excellent and any scraps of cold meat can be used if care be taken to first simmer till tender all tough bits. Mince evenly, but not too fine, allowing about one-quarter fat meat; add an equal bulk of chopped potatoes, freshly cooked are best, but cold ones will do, if more convenient. Mix well together and season with salt and pepper. Put into a sautoir one cup of stock or beef or veal gravy, adding enough hot water to make one cup for each pint of meat and potato, one teaspoon butter and the meat as soon as the stock boils. Stir only enough to mix well, then let stand on a moderately hot fire till a brown crust has formed on the bottom. Fold over and turn out like an omelet and serve hot. A tepid hash is an abomination.

Meat Loaf

(Special Recipe)

Chop finely, or force through a meat chopper, cold, cooked veal or beef. Add six crackers (rolled), one tea-spoon salt, four tablespoons milk or cream, two tablespoons lemon juice, one teaspoon pepper and a few drops of onion juice. Pack in a small bread pan, smooth evenly on top, brush with white of egg, and dot top with butter. Bake slowly for forty-five minutes. Baste frequently with melted butter and a little hot water and prick while baking that butter may be absorbed by meat. When cool remove from pan and cut in thin slices for serving.

Fricadella

One pound beef chopped fine, one-half pound veal, one-half pound pork, three eggs, one tablespoon butter, one teaspoon salt, a little pepper, grated rind one-half lemon, a pinch of nutmeg, two tablespoons water, two ounces crackers rolled fine. Mix all together, form into a roll and roast in butter forty-five minutes.

Mrs. Parsal.

Swiss Steak

Select about two pounds of round steak, cut about two inches thick, pound about a cup of flour into it on both sides; brown in some nice bacon fat, then cover with water and simmer an hour, then add four medium onions sliced, and simmer until done. Turn frequently, as it is inclined to stick. Mrs. 0. F. Spurling.