1 1/2 pounds lean veal Salt and pepper Bruised caraway seeds 4 tablespoons (2 ozs.) butter substitute
1 small onion, sliced
Croutons toasted bread
Remove all skin and fat from veal, cut it into strips two and one half inches long by one inch wide, and not exceeding three fourths inch in thickness, and sprinkle with a mixture of salt, pepper, and caraway seeds to taste. Melt butter substitute in saucepan, add onion, fry slowly, add strained lemon juice, place in veal, and brown nicely over brisk heat. Pour over sufficient sour cream to thoroughly moisten it, turn whole into fireproof dish, cover, and stand in moderate oven; let cook gently until tender, and serve garnished with parsley, slices of lemon, and croutons of toasted bread.
1 pound sirloin steak 1/2 pound pork tenderloin
1 cup (1/2 lb.) rice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 onion, grated
1 cup (1/2 pt.) milk or cream
Put meats through chopper. Wash and boil rice in boiling salted water until tender, then drain and add to meat with seasonings and onion. Wilt some cabbage leaves by pouring hot water over them. Roll a tablespoon of mixture in a cabbage leaf, and when all are finished place them in a greased baking pan, spread a little butter substitute over each, add cup of hot water, and bake forty minutes. Turn and bake till done. Pour over milk or cream, make hot, and serve at once.
2 pounds shoulder lamb, cut in pieces
2 onions, sliced
4 tomatoes, sliced
3 potatoes, sliced
1 can corn 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 1 cup (1/2 pt.) water
Put layer of lamb in bottom of large casserole, place on this layer of onions, tomatoes, and layer of potatoes, next layer of lamb, and so on, until dish is three fourths full. Season each layer with salt, pepper, and paprika, then cover with corn, and pour over water. Cover and bake two and one half hours.
5 pounds loin veal 1 teaspoon salt 1/2 teaspoon pepper
4 tablespoons (2 ozs.) butter substitute 1 cup (1/2 pt.) stock or water, hot
Wipe meat, and sprinkle with salt and pepper and a little flour. Place on rack in roasting pan and place around meat strips of salt pork or bacon. Cook four and one half hours, basting often with butter substitute melted in water. Serve hot, garnished with lemon slices and brown gravy separately.
2 pounds mutton
3 slices fat bacon 1 bunch herbs Salt and pepper
1 cup (1/4 lb.) flour or potato flour 4 tablespoons (2 ozs.) butter substitute
2 teaspoons baking powder
1 teaspoon chopped parsley
Wipe mutton and cut it in small pieces free from skin and bone; cut bacon also in small pieces and put them into an earthenware dish with hot water to cover; add herbs, salt, and pepper to taste. One tablespoon chopped onion or a clove of garlic may also be added. Put lid on dish and cook slowly on stove or in oven one hour, then add dumplings and cook thirty minutes longer.
Sift flour, one half teaspoon salt and baking powder into a bowl, cut and rub in butter substitute, add parsley, then mix very lightly with water or milk into a softish dough, and put in spoonfuls on top of mutton. Serve hot in the same dish.