Mary at the Farm and Book of Recipes Compiled during Her Visit Part 35

Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes. Should there he a larger quant.i.ty of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.

SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper. A cheap cut of meat may be used if, before chopping, all pieces of gristle are trimmed off. Place the chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste the meat before adding all the seasoning specified, as tastes differ.

Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2 tablespoonfuls of b.u.t.ter, a little sweet marjoram or minced parsley.

Mix all together and mold into two long, narrow rolls, similar to loaves of bread. Place 1 tablespoonful each of drippings and b.u.t.ter in a large fry-pan on the range. When heated, place beef rolls in, and when seared on both sides add a small quant.i.ty of hot water. Place the pan containing meat in a hot oven and bake one hour. Basting the meat frequently improves it. When catering to a small family serve one of the rolls hot for dinner; serve gravy, made by thickening broth in pan with a small quant.i.ty of flour. Serve the remaining roll cold, thinly sliced for lunch, the day following.

VEAL CUTLETS

Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper. Place a couple tablespoonfuls of a mixture of b.u.t.ter and sweet drippings in a fry-pan; when hot, lay in the breaded cutlets and fry slowly, turning frequently and watching carefully that they do not scorch. These take a longer time to fry than does beefsteak. When a rich brown and well cooked take up the cutlets on a heated platter and serve, garnished with parsley.

MEAT "SNITZEL"

Cut 1-1/2 pounds of thick veal steak into small pieces, dredge with flour, season with salt and pepper, and fry brown in a pan containing bacon fat (fat obtained by frying several slices of fat, smoked bacon). Remove the meat from the pan, add a couple tablespoonfuls of flour to the remaining fat stir until browned, then pour in the strained liquor from a pint can of tomatoes. Add one slice of onion and one carrot, then return the meat to the sauce; cover closely and simmer three-quarters of an hour. When the meat is tender, place on a hot platter, add a pinch of red pepper to the sauce and a little more salt if required, and strain over the meat on the platter. This was a favorite dish of Mary's Uncle, and he said she knew how to prepare it to perfection.

SIRLOIN STEAKS

Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of suet. Cut the tenderloin from each steak, and as much more of the steak as required for one meal. Place the finely-cut suet in a hot fry-pan; this should measure 1 tablespoonful when tried out, add one teaspoonful of b.u.t.ter, when the fat is very hot and a blue smoke arises place pieces of steak, lightly dredged with flour, in the pan of hot fat, place only one piece at a time in the fat; sear the meat on one side, then turn and sear on the other side; then place the other pieces of meat in the pan and continue in the same manner, turning the steak frequently. The hot b.u.t.ter and suet sear the steak, thus the juice of the meat is retained, making the meat more palatable; season with salt and pepper, place on a hot platter and serve at once.

MEAT b.a.l.l.s

Chop meat fine; beef, chicken, lamb or veal; mince a small onion and fry in a tablespoonful of butler; add a tablespoonful of flour, the yolk of one egg, the chopped meat and a little broth, gravy, or milk to moisten, salt and pepper. Stir all together and turn the whole mixture into dish to cool. When cool, shape with well-floured hands into b.a.l.l.s the size of a sh.e.l.led walnut. Dip in beaten white of egg, then into bread crumbs, and fry in deep fat until crisp and brown.

Place only three or four meat b.a.l.l.s in a frying basket at one time.

Too many at a time chills the fat; but if plunged in boiling hot fat, then a crust is formed at once over the outside, which prevents the grease from penetrating. When the meat b.a.l.l.s are browned nicely, lay them on brown paper to absorb any grease that may adhere to them. To try whether the fat is the right temperature, drop a small piece of bread in it, and if it browns while you count twenty, the fat is hot enough for any form of croquettes. Garnish with parsley or watercress.

VEAL LOAF

Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful pepper, 2 tablespoonfuls b.u.t.ter, 2 raw eggs, 2 tablespoonfuls water.

Mix all together with 6 tablespoonfuls fine, rolled, dried bread crumbs and mold into a long, narrow loaf. Roll the loaf in two extra tablespoonfuls of bread crumbs. Place in a hot pan, pour 3 tablespoonfuls melted b.u.t.ter over the top, and bake in hot oven two hours or less, basting frequently. Slice thinly when cold. Should the veal loaf be served hot thicken the broth with flour and serve this gravy with it.

SWEETBREADS (BREADED)

Place sweetbreads in cold water, to which 1/2 teaspoonful salt has been added, for a short time, then drain and put over the fire with hot water. Cook ten minutes. Drain and stand aside in a cool place until wanted. Remove stringy parts, separate into small pieces about the sue of an oyster, dip in beaten white of egg and then in bread crumbs. Put in a pan containing a little hot b.u.t.ter and drippings and fry light brown. Serve hot. Garnish platter with parsley.

FRIED LIVER AND BACON

Have _beef_ liver cut in slices about one inch thick; quickly rinse and wipe dry. Remove the thin skin on the edge and cut out all the small, tough fibres. If liver from a _young_ beef it can scarcely be told from calves' liver when cooked, and is considerably cheaper. Fry a dozen slices of fat bacon in a pan until crisp and brown. Take from the pan on a warm platter and place in oven. Put the pieces of liver, well dredged with flour, into the pan containing the hot bacon fat, also a little b.u.t.ter, and fry slowly until well done, but not hard and dry. Turn frequently and season with salt and pepper. Take the liver from the pan, add one tablespoonful of flour to the fat remaining in the pan, stir until smooth and brown, then add about one cup of sweet milk or water, stir a few minutes until it thickens and season with salt and pepper. Should the liver be a little overdone, put it in the pan with the gravy, cover and let stand where it will just simmer a few minutes, then turn all on a hot platter and serve the bacon on a separate dish.

BEEFSTEAK SERVED WITH PEAS

Fry quickly a large sirloin steak. Place in the oven, on a warm platter. Add a large tablespoonful of b.u.t.ter to the fry pan, also a can of sifted peas, which have been heated and drained, season with pepper and salt, shake pan to prevent burning and when hot turn on to platter containing steak and serve at once. This makes an appetizing luncheon dish.

CREAMED "DRIED BEEF"

Put a tablespoonful of b.u.t.ter in a frying pan, add 1/2 cup of chipped beef cut fine and brown it in the b.u.t.ter, then add 1/4 cup of water.

Let stand and simmer for a short time, then add a cup of sweet milk, thicken to the consistency of thick cream by adding 1 tablespoonful of flour mixed smooth with a small quant.i.ty of cold milk, season with salt and pepper. This is an economical way of using small pieces of dried beef not sightly enough to be served on the table. Serve with baked potatoes for lunch, or pour over slices of toasted bread, or over poached eggs for an appetizing breakfast dish.

CREAMED SWEETBREADS

Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry on a napkin. Separate the sweetbreads into small pieces with a _silver knife_, never use _steel_, put in a stewpan with enough cream to cover, add b.u.t.ter, pepper and salt to taste. Flour enough to thicken a little, let all come to a boil. Fill small pattie sh.e.l.ls with the mixture and serve hot.

MEAT CROQUETTES

2 cups finely chopped meat (beef or veal).

1 tablespoonful b.u.t.ter.

2 tablespoonfuls flour (or a little more flour).

2 tablespoonfuls chopped parsley.

1 scant cup of milk.

Put milk on to boil. Mix flour smooth with a little cold milk before adding to boiling milk, add the b.u.t.ter and cook all together until a creamy consistency, then add the chopped meat well seasoned with salt and pepper and the chopped parsley. Mix well and let cool. Shape into croquettes, dip in white of egg and bread crumbs. Let stand until perfectly cold, then fry brown, in deep hot fat.

Chicken, beef, veal and mutton may be prepared in the same manner.

When dipping croquettes, 1 tablespoonful of water may be added to the white of egg and 2 tablespoonfuls of water if the whole of the egg is used. Use the whites of eggs for dipping croquettes if possible.

Croquettes may be made the day before wanted, and placed in a refrigerator or cool place. Croquettes should be cold before frying.

STEWED RABBIT

After the rabbit has been skinned, and carefully cleaned, wash quickly and let stand over night in cold water to which salt has been added; also a pinch of red pepper. Place on the range in the morning (in a stew-pan with fresh warm water). When it comes to a boil, drain off, add one pint of hot water containing two sliced onions and a little ginger. This prevents the flavor of wild game, objectionable to some.

When the meat has cooked tender, drain, dust pieces with flour, and brown quickly in a pan containing a couple tablespoonfuls of hot lard, b.u.t.ter, or drippings.

If you wish the meat of the rabbit white, add a thin slice of lemon to the water when cooking meat.

ROAST LAMB

Select leg or loin, or if a larger roast is wanted, leg and loin together. Carefully rinse the piece of meat. Place in pan, dust lightly with pepper. Have the oven hot and place pan in without putting water in pan. Brown on one side, then turn and brown on the other. Then put about 1/2 cup of water in roasting pan, and if oven is too hot, leave door open for a few minutes. Allow 25 minutes for each pound of lamb.

"GEFULLTE RINDERBRUST," OR STUFFED BREAST OF BEEF

Take a fillet of beef, rub both sides well with a mixture of finely chopped onion, minced parsley, salt and pepper. Then spread over the fillet a small quant.i.ty of raw, chopped, well-seasoned meat, roll together and tie. Place in a stew pan with a small quant.i.ty of water, cook closely covered until tender. Serve with gravy.

FRIED PEPPERS WITH PORK CHOPS

Dust four or five pork chops with flour and fry in a pan, not too quickly. When nicely browned, remove to a warm chop plate and stand in warming oven while preparing the following: Slice or cut in small pieces four good-sized, sweet, red peppers and a half teaspoon of finely chopped hot pepper, add to the fat remaining in the pan in which the chops were fried, and cook about ten minutes, until peppers are tender (stirring them frequently). When sufficiently cooked, add one tablespoon of vinegar, pepper and salt to taste, cook one minute longer and serve on the same dish with the chops.