Meat

"Heaven sends as good meat but the devil sends us cooks."

Time Table For Cooking. Turkey, Fowl, Etc

Beef And Mutton

Never use any water for beef, pork or veal, but for dry roasts, such as leg of mutton, tough fowl, etc., use a teacup of water in the pan with the roast.

Savory Relishes With Meat

Roast beef ........................Grated horseradish

Roast mutton ...........................Currant jelly Boiled mutton .......................... Caper sauce

Roast pork ..............................Apple sauce

Roast lamb ...............................Mint sauce

Roast turkey ........................Cranberry sauce

Mackerel ........................Stewed gooseberries

Salmon or shrimp.........................Cucumbers

Mint Sauce

Mix 3 tablespoons chopped mint leaves with 2 of sugar and 6 of vinegar.

To Roast Beef

Place the clean cut side of the roast upon a smoking-hot pan, let it remain until seared and slightly brown, reverse it until likewise brown, then put at once in a hot oven, about the same temperature as for bread. If the oven is not too hot the roast will require no basting. After the searing, 15 minutes should be allowed for each inch in thickness with out regard for its weight or width. If it is desired to cook very thoroughly, additional time should be allowed.

To Roast Mutton

A leg of mutton should be prepared by carefully removing the skin and searing the cut surfaces and roast in the same manner as beef, excepting that 25 minutes should be allowed for each inch in thickness.

Steak

Beat well a good cut of round steak, cut in suitable pieces for serving, season each piece with salt and pepper. Make a paste of flour and water salted. Cover each piece therewith and roll in dry flour to cover it completely. Fry in deep fat. Serve with rich gravy and mashed potato.

To Roast Beef, Pork Or Fowl

Prepare for oven, cover it with a batter made of flour and water. Put in pan with a cup of water and cover tightly. This will make all roasts very tender.

Cold Meat Pie

Cut up cold meat into 1/2-inch squares, place in a deep baking dish, season with salt and pepper, cover with soup stock or cold gravy. Boil and mash 6 potatoes, place smoothly on top of the meat. Brush over with melted butter and bake 30 minutes or until it is a delicate brown.

Yorkshire Pudding

Two eggs, 6 tablespoons flour, 1 pint milk, 1 teaspoon salt. Mix flour and salt; add milk slowly, then well beaten eggs. Bake in gem pans. This will make 16. Serve with roast.

Ham Croquettes

One sup of cold boiled or baked ham, cut fine, one cup bread crumbs, two cups cold boiled potatoes, cut fine, one tablespoon of butter, one egg. Make into balls, roll in bread crumbs, fry in hot fat.

Yorkshire Pudding

Four eggs, beaten very light, two cups sweet milk, two cups flour, sifted, with one teaspoon baking powder, one teaspoon salt. Beat whites and yolks in separate bowls. Add milk to the yolks, then add the whites, then the other ingredients. Mix quickly. Bake at once. The roast should be within half hour of done. Warm a clean dripping pan, pour in some of the gravy, then pour in the batter. Place toaster over the batter and the roast on it. Bake one-half hour. Cut pudding in strips and serve with roast and gravy.

Sausage

For 20 lbs. pork, five lbs. beef, use 5 1/2 ozs. salt, 1 3/4 oz. pepper, l 1/2 oz. sage, 2 1/4 ozs. sugar.

Meat Patties

Chop bits of cold meat, add a cup and a half of bread crumbs to one cup of meat, moisten with soup stock, or a little sweet milk, add a well beaten egg, salt and pepper to taste. Make into flat balls and cook brown in a buttered pan.

Veal Patties

Two cups chopped cold veal, 1 cup mashed potatoes, 2 eggs, 1 teaspoon of butter, salt and pepper to taste. Mix well together, make into small cakes and fry in well buttered pan.

Baked Hash

Take left over meat and about one-half the quantity of cold boiled potatoes, put through the grinder, add a small onion, pepper and salt to taste, moisten with water and bake from 20 minutes to 1/2 hour in moderate oven till brown.

Scrappel

Scrappel is a most palatable dish. Take the head, heart and any lean scraps of pork and boil until the flesh slips easily from the bones. Remove the fat, gristle and bones and chop fine. Set the liquor in which the meat was boiled aside to cool, and take the fat from the top. Then return it to the fire and, when boiling, put in the meat, chopped fine, and season with salt and pepper. Thicken with cornmeal as you would ordinary mush. Boil 1 hour. When cold slice and fry. This is delicious for breakfast.

To Roast A Wild Duck

Pick, singe and draw without scalding, or using any water about it. The head, legs and wings down to first joint may be removed by a blow from a sharp axe. Wipe out inside with a damp cloth and sprinkle a little salt inside. Lay 1 or 2 slices of salt pork or bacon over breast of each duck, or spread with butter and bacon fryings. Put into a hot oven, bake 20 or 30 minutes, according to size of duck. Too much cooking spoils the flavor. Serve at once on hot platter.

Meat Roll

To 1 cup cold meat, ground or chopped fine, add 2 cups soaked bread crumbs, 1 beaten egg. Mix with gravy, salt and pepper. Bake 3/4 of an hour, or until top is brown.

Gravy

1/2 cup butter, 1 tablespoon flour, salt and pepper. Mix well over fire and pour in salt water from the balls.

Veal Loaf

Chop 3 lbs. beef, add 1/2 cup milk, 3 eggs, 6 grated crackers, 2 finely chopped onions, butter the size of 2 eggs, 3 teaspoons salt, 2 teaspoons pepper. Bake 2 hours.

Veal Loaf

Take l 1/2 ids. beef, 1 1/2 lbs. veal, 1/2 pound fat pork, 15 common sized crackers, rolled fine, 3 eggs, well beaten, salt and pepper to taste, 1/2 teaspoon of ground cloves, nutmeg and cinnamon. Mix well, form into a loaf and bake. Before baking rub loaf well with cracker crumbs. Plenty of water in pan.

Calf's Head Cheese

Clean carefully and boil the head until the bones drop out. Season meat with 2 teaspoons salt and pepper. Put a cloth in a colander, fold the meat in it; press with a weight until the next day. Slice thin when serving.