This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
6 slices of lamb
Cut thick slices from a leg of lamb and sear, browning both sides. Brush with melted fat and place in casserole with one-half to one cup of brown stock. Cook over heat or in a moderate oven (350° F.) until tender, then add potato balls, carrot balls and onions, which have been previously cooked. Add more brown stock, salt, pepper and paprika.
1/2 cup brown sugar 1 to 2 cups milk
Place a layer of sweet potatoes, sliced crosswise, in a greased casserole, dust with salt, pepper, and a little brown sugar; continue the layers until the casserole is about two-thirds full. Heat the milk and pour it over the potatoes; it should just cover them. Place the pork chops on top of the potatoes, cover and bake (at 350° F.) for an hour, then remove the cover and season with salt and pepper. Leave the cover off and cook until the chops are tender and nicely browned on top.
1 pound calf's liver
6 slices bacon
1 cup button mushrooms
3 cups potato balls 1 pint brown stock
Wash the calf's liver thoroughly and wipe dry. Fry some bacon in a pan, remove, place the liver in the bacon fat, and sear each side thoroughly. Transfer to a casserole, add slices of bacon, brown stock, and sauted mushrooms. Cook for one hour and a half in the oven (350° F.) adding more stock if necessary. Just before serving add potato balls which have been fried in deep fat (395° F.) and drained.
1 cup rice
1 quart water
2 tablespoons butter or other fat
1 pound lamb's or calf's liver
2 cups stock
1 teaspoon caramel
2 tablespoons browned flour 2 tablespoons fat Crumbs
Salt and pepper
Boil the rice in the water and mash smooth with the fat. Season with salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until firm. Meanwhile boil the liver, drain, chop fine and season with salt. Heat the soup stock, seasoned with caramel (See Index). Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven.
2 cups chopped cold meat
1/3 cup milk
2 cups boiled rice
2 tablespoons butter or other fat 2 tablespoons tomato catchup Salt
Season the meat and pile it in the center of an oiled casserole. Mix the eggs, milk, rice, fat and seasonings. Pour over the meat, cover, and bake (350° F.) for twenty minutes.