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VEAL PATTIES

VEAL PATTIES image

The same as chicken patties, with 1 teaspoonful of lemon juice, instead of onion juice.

KIDNEY WITH SOUR GRAVY.

KIDNEY WITH SOUR GRAVY. image

Take 2 kidneys cut fine, freshen in water for 1 hour, adding a little soda. Take a heaping tablespoonful of lard, let it get hot, add 2 heaping spoonfuls of flour and keep stirring until a brown color; add a good sized onion cut fine and stew in the browned flour until soft, then add water or any kind of gravy or broth. Season to taste with salt and pepper and a slice of lemon. Squeeze out the kidneys and boil in the gravy until done; add a little vinegar to taste.

MEAT CROQUETTES

MEAT CROQUETTES image

To 1 pint of minced meat take 1/2 pint of broth or milk, 1 tablespoon each of flour and of butter rubbed together. Let this boil till very thick, then stir in well the yolks of 3 eggs; set aside to cool. Roll in dried bread crumbs, beat the white of 1 egg, add 1 tablespoon of water, dip the croquettes in this and roll in the crumbs again. Fry in hot lard.

MEAT PUDDING

MEAT PUDDING image

Take left-overs of baked or fried beef, veal or pork, also a piece of bacon freshly boiled, about half as much as the other meat, chop this fine with one small onion and a little parsley. While you chop the meat soak a piece of bread in water; half as much as the meat is enough. When thoroughly soaked press out the water and mix the bread, the meat, salt, pepper and a little grated nutmeg, and then add from 3 to 4 eggs according to the quantity of the mixture or the size of the pudding desired. When all is thoroughly mixed put in a pudding dish or pan which can be placed on the table, and bake to a nice brown. Potato, endive or lettuce-salad served with this makes a very nice dish.

CASSEROLE OF RICE AND MEAT

CASSEROLE OF RICE AND MEAT image

Boil one cup of rice till tender (wash rice thoroughly). Chop very fine half a pound of any cold meat, season highly with salt and pepper (1/2 teaspoon salt, 1/2 salt spoon of pepper, 1 spoonful celery salt, 1 teaspoon finely chopped onion, 1 teaspoon of chopped parsley, 1 salt spoon each thyme and marjoram). Add 1 beaten egg, 2 tablespoons of fine cracker crumbs, and moisten with hot water or stock enough to pack it easily. Butter a small mould, line the bottom and sides 1/2 an inch deep with rice, pack in the meat in the center, cover closely with rice, and steam 40 minutes. Loosen it around the edge of the mould; turn it out on a platter, and pour tomato sauce over it.

Tomato Sauce:
1/2 can tomatoes, 1 cup water, 2 cloves, 2 allspices, 2 peppercorns, 1 teaspoonful of mixed herbs, 2 sprigs parsley, 1 tablespoon of chopped onion, 1 tablespoon butter, 1 heaping tablespoonful of cornstarch, 1/2 teaspoonful salt, 1/2 saltspoon pepper. Put the tomato, water, spices, herbs and parsley on to boil in dish, not tin or iron; fry the onion in the butter till yellow, add the corn starch, and stir all into the tomato. Simmer 10 minutes; add salt and pepper, and a little cayenne pepper, and strain the sauce over the meat.

CREAMED MEAT

CREAMED MEAT image

(A Favorite Dish.). Take cold cooked meat of any kind, beef, veal, chicken, fresh pork, etc., and chop fine. Make a cream sauce in the usual way, and have ready rolled crackers or bread crumbs. In a well buttered baking dish place a layer of crumbs, on this a layer of meat and cover with the cream sauce seasoned well with salt and pepper. Repeat till the baking dish is full as desired, covering the last layer of sauce with crumbs and bits of butter. Bake about 20 minutes. Or the chopped meat may be put in the hot sauce and alternate layers made of the two.

VEAL CALLOP

VEAL CALLOP image

(A Hawaiian Island dish.). Take from 1/4 to 1/2 lb. of fresh veal chopped fine, and place in hot frying pan with a large tablespoonful of butter. Fry brown, add 1 pt. of rich milk, more if desired. Thicken with flour as you would gravy, but do not make it too thin. Season with salt and pepper. Serve plain for breakfast, or it is nice served on toast. Other meat may be substituted for veal.

SWEETBREADS

SWEETBREADS image

Soak sweetbreads in salt and water, partly fry them, slice 1 onion, 1/2 can of tomatoes, and add these with salt and pepper to the sweetbreads. Then dredge once or twice with flour, and cook on the back of the stove, slowly, 1 hour.

SWEETBREAD CROQUETTES

SWEETBREAD CROQUETTES image

Parboil the sweetbreads and chop fine as soon as cold. One cup of milk; 1 tablespoonful of butter rubbed into 2 tablespoonfuls of flour; juice of 1 lemon; piece of 1 onion; 2 well beaten eggs; salt and pepper. Heat the milk, stir in butter and flour, juice of lemon and onion, the chopped meat, and afterward the beaten eggs. Set away to cool, and make into croquettes. Roll in fine bread crumbs and fry in boiling lard.

HAM CROQUETTES

HAM CROQUETTES image

One cup of cold ham chopped to a paste, mustard to taste, 2 heaping cups of mashed potatoes, shape into croquettes, roll in crumbs and egg, and fry in deep lard.