Parboil sweetbreads, which have been washed and soaked. Split crosswise and sprinkle with salt and pepper. Broil for five minutes. Spread with butter and lemon juice. Garnish with parsley.
2 pairs sweetbreads
1 cup mushrooms
2 tablespoons beef fat
2 tablespoons flour
2 3/4 cups top milk
1/2 cup bread crumbs
2 tablespoons butter Salt and pepper soak the sweetbreads, cut in pieces, in cold water tor fifteen minutes and then boil for ten minutes.
Peel and quarter the mushrooms. Simmer in the beef fat with the sweetbreads. Add the flour and seasoning and cook a moment longer. Pour on the top milk and cook five minutes. Turn into a greased casserole, sprinkle with bread crumbs and dot with butter; brown in a very hot oven for fifteen minutes.
l cup sausage meat
1 cup celery
2 tablespoons white sauce
1 quart mashed potatoes
Simmer the sausage meat until tender. Slice the celery and add to the meat; cook until tender. Stir in the white sauce. Season the mashed potatoes highly with salt and pepper and stir in the beaten egg. Place meat in center of a greased baking pan, surround and cover with mashed potato. Paint with a little egg and bake for twenty minutes in a hot over until potatoes are browned. Pour on the white sauce and serve. Serves six.
1 1/4 pounds forequarter of
lamb 3 tablespoons onion
3 tablespoons green pepper
1 teaspoon salt
1/4 teaspoon pepper 1 egg (raw)
1 cup crumbs
2 hard cooked eggs
To the finely chopped lamb, onions and green pepper, add remaining ingredients, excepting hard cooked eggs, and mix thoroughly. Turn out on to slightly floured board. Place eggs in center of meat, shape into roll and dredge with flour. Put in roasting pan and bake in a moderate oven (350 degrees) forty-five minutes. Serve sprinkled with chopped parsley.
Put into a baking dish layers of raw potatoes, sliced one-quarter inch thick, seasoned with salt and dotted with pieces of butter. Fill the dish to within two inches of the top. Put on a layer of pork chops and sufficient milk to barely cover. Bake in oven about one and three-quarter hours.
Ham and Sweet Potatoes, Southern Style
1 slice inch thick ham 6 sweet potatoes
1/3 cup brown sugar
Wash and trim the ham. Place in a hot skillet, brown on both sides thoroughly. Place in a covered dish in a slow oven and bake for one and one-half hours.
Boil the sweet potatoes until tender. When peeled and quartered, cook slowly in the skillet using the ham drippings. Sprinkle with sugar. Simmer slowly and turn often until very well browned. Serve the ham surrounded by the potatoes.
2 thick slices ham 4 large potatoes 1 onion
3 carrots 1 pint milk Parsley
Chop onion, parsley, and carrots fine. Cut potatoes in slices
and line baking dish with potatoes. Season with salt and pepper and place layer of vegetables on potatoes. Cover with one of the slices of ham, which has been trimmed, and cut in two or three pieces Cover with another layer of potatoes and vegetables followed by pieces of ham until dish is filled. Have piece of ham on the top of the dish, pour over the milk and bake slowly in a moderate oven for one and one-half hours.