This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 1/2 cupfuls diced, cooked tongue 2 tablespoonfuls minced pimentoes 2 tablespoonfuls flour 2 tablespoonfuls butter or oleomargarine
1/4 teaspoonful onion juice
1 teaspoonful lemon juice
2 cupfuls milk
Melt the butter, add the pimentoes, and, when softened, the flour, seasonings and, gradually, the milk. Add the meat. Let stand over hot water till very hot, then serve in a border of boiled brown or uncoated rice.
6 cupfuls cold pork, cubed 2 onions
1 pint stewed tomatoes
2 cupfuls cooked brown or uncoated rice
1 teaspoonful Worcestershire sauce
2 teaspoonfuls sugar Boiling water
Cut the onions fine. Add the pork, tomatoes, rice and seasonings and cover with boiling water. Stew for a few minutes, turn into a casserole, cover and bake one and one-half hours in a slow oven.
1 pint cooked veal, cut in cubes
2 cupfuls cooked celery, cut in cubes
1 cupful celery stock 1 1/2 cupfuls milk
Few drops onion juice
2 tablespoonfuls flour
2 tablespoonfuls butter or oleomargarine Bay leaf
Grating of lemon rind 1 tablespoonful tomato catsup Buttered crumbs Salt and pepper
Scald the bay leaf and lemon rind with the milk. Cook the celery till tender, and add 1/2 cupful of the liquor to the milk. Make a white sauce of this with the butter and flour. Add the celery, meat and seasonings. Pour into well-oiled ramekins, cover with buttered crumbs, and bake till brown.
3 to 4 cupfuls diced cold veal
3 cupfuls stock or half gravy and water
4 tablespoonfuls flour
3 tablespoonfuls butter or drippings
1/2 cupful canned tomato juice 1/2 teaspoonful onion juice Salt and pepper to taste
Melt the butter, stir 'in the flour, gradually, then the stock and tomato. Add the veal, and the onion juice and seasonings. Let stand to become very hot and serve on split baking powder biscuits, or in a border of boiled brown or uncoated rice.
1 cupful cooked veal, pounded
3 tablespoonfuls cream or melted butter
1/4 cupful fine soft crumbs
Salt and pepper to taste
Cook the crumbs in the cream till smooth. Add to the pounded veal with the other seasonings and the egg yolks, make into little balls, roll in slightly-beaten egg white and poach in boiling, salted water. Calves' brains blanched and boiled as sweetbreads may be used in place of the veal. Serve in soup.
2 cupfuls cooked liver, either fried or boiled
2 tablespoonfuls butter
1/4 teaspoonful salt
I/4 teaspoonful poultry seasoning
1/2 cupful chopped olives
1 teaspoonful minced parsley 1 hard-cooked egg 1 tablespoonful flour 1/4 teaspoonful paprika 1/4 teaspoonful mustard 1 cupful liver stock 1 teaspoonful lemon juice
Rub the egg yolk smooth with the butter, flour and seasonings, add the hot stock, let boil up once, and add the liver cut in one-quarter inch cubes, the chopped olives, parsley and lemon juice. Pour into ramekins, cover with buttered crumbs and bake until brown. Garnish with parsley, and egg whites cut in rounds.