Savory Meat Casserole

Potatoes Lettuce

Cherry Pudding Custard Sauce

Savory Meat Casserole

Grind together 1 pound roundsteak, 1/2 c stale bread, 1 stalk celery (or a few grains of celery salt), and 1 slice onion. Add 1 t salt, 1/4 t pepper, 1/8 t nutmeg, and 1 egg well beaten; mix thoroughly, then shape into an oval loaf, and place in a casserole or baking dish. Slice 3 small carrots lengthwise, peel six onions and place both in the dish with the meat. Add 1 qt. boiling water, cover tightly and cook very slowly over the simmer burner, in a very slow oven or in a fireless cooker for about 3 h. The last 15 m the meat may be cooked uncovered in the oven, to brown it. Also at this time add 1/2 t salt and 1/8 t pepper to the gravy. When ready to serve place the loaf on a hot platter and arrange the vegetables around it. Thicken the gravy with 1 T flour mixed with 1 T butter and pour around the meat.

Boiled Potatoes

Wash and scrape 6 medium sized new potatoes. Cover with hot salted water and cook until tender. Drain, shake a minute or two in the pan and serve.

Lettuce

Wash thoroughly and then chill I head of lettuce. When ready to serve arrange on salad plates and place on the table together with oil and vinegar or lemon juice, as desired.

Cherry Pudding

Wash and pit 2 c cherries, add 1 c sugar and 1/2 c water, and cook until tender. When done there should be about 2 c. To this quantity add 2 T cornstarch mixed with 2 T cold water, 1/2 t salt, a grating of nutmeg and cook 15 m in a double boiler. Remove from the fire, add the stiffly beaten whites of 2 eggs, turn into a wet mould or moulds and set away to cool. Serve very cold with Custard Sauce.

In season Rhubarb or Gooseberries may be used in this recipe, adding 1/3 c more of sugar.

Custard Sauce

Scald 1 1/2 c milk. To the yolks of 2 eggs add 1/4 c sugar, 1/8 t salt and mix thoroughly. Add the hot milk slowly, stirring all the time, return to the double boiler and cook, stirring constantly until the mixture coats the spoon. Add 1/8 t nutmeg and set away to cool.

Preparing The Meal

About 3 h before dinner time prepare the Savory Meat Casserole and start to cooking. Then make the Cherry Pudding and Sauce and set away to cool, if not made after breakfast.

Forty m before dinner wash and scrape the potatoes and put on to cook. Then wash the lettuce and place in the refrigerator to chill. Unmould the Pudding onto the serving dishes, pour the Sauce around it and set in a cool place until needed. Uncover the casserole and set in the oven to brown the meat. When brown remove from the casserole to hot platter, arrange the vegetables around it, then thicken the gravy. While the gravy is cooking cut the bread and butter, fill the water glasses and place all on the table. Serve the lettuce, drain the potatoes and put into a vegetable dish, pour the gravy around the meat and serve the dinner.