2 pounds neck of mutton2 white turnips2½ quarts cold water2 carrots¼ cup pearl barley2 teaspoons salt2 onions¼ teaspoon pepper
Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones,and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer.
1/3 cup half-inch cubes salt pork1½ teaspoons salt1 onion sliced1/8 teaspoon pepper2 cups boiling water3 cups hot milk4 cups potatoes cut in half-inch cubes¼ cup sifted crumbs1 quart clams
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.
1/3 cup half-inch cubes salt pork1½ teaspoons salt1 onion sliced¼ teaspoon paprika3 cups boiling water1 can corn chopped3 cups thinly sliced potatoes2 cups hot milk¼ teaspoon celery salt6 common crackers split
Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer,drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.
¼ pound salt pork chopped fine¼ teaspoon pepper1 onion chopped fine½ can corn1 green pepper shredded2 cups hot milk3 cups boiling water1 tablespoon butter½ can tomatoes2 tablespoons flour3 potatoes sliced6 common crackers split2 teaspoons salt
Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes.
3 pounds haddock1/8 teaspoon pepper½ cup half-inch cubes salt pork1 tablespoon butter1 onion sliced3 tablespoons flour1 quart cold water2 cups hot milk4 cups thinly sliced potatoes6 common crackers split2 teaspoons salt
Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cooktwenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in place of haddock.
3 potatoes cut in half-inch cubes1 pint small oysters1 onion chopped fine1½ teaspoons salt¼ cup celery chopped fine1/8 teaspoon pepper2 tablespoons bacon fat2 cups hot milk3 cups boiling water¼ cup sifted crumbs
Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers.
Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn.
1/3 cup half-inch cubes salt pork3 cups hot milk1 onion sliced1 can salmon3 cups boiling water2 tablespoons sifted crumbs4 potatoes cut in half-inch cubes1 beaten egg1½ teaspoons salt½ teaspoon salt¼ teaspoon paprika1/8 teaspoon pepper1/3 cup flour¼ teaspoon onion juice
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoesand seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers.
Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes.
1/3 cup half-inch cubes salt pork1 quart boiling water1 onion finely chopped3 cups hot milk1½ cups half-inch potato cubes2 teaspoons salt1 cup half-inch parsnip cubes¼ teaspoon pepper½ cup carrot chopped¼ cup dried bread crumbs½ cup white turnip chopped1 teaspoon chopped parsley
Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs.
Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way.
Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270).
Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skimmingwhen necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).
Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted butter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202).
Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove scraps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and sauté on each side in pork fat about seven minutes, or until brown.
Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter.
1 pint oysters1/8 teaspoon celery salt3 tablespoons bacon fat1/8 teaspoon pepper5 tablespoons flour¼ teaspoon kitchen bouquetStock or milk1 teaspoon Worcestershire sauce½ teaspoon salt
Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; tothe oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).
1 pint small oysters¾ teaspoon salt2½ tablespoons butter¼ teaspoon paprika5 tablespoons flour¼ teaspoon celery saltMilk
Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.
Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.
Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.
Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon.
Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.
1 cup milk2 tablespoons flour1 slice onion½ teaspoon salt1 slice carrot1/8 teaspoon pepperBit of bay leaf1½ cups flaked fish1 tablespoon butter½ cup buttered crumbs
Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.
Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inchof the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon.
1½ cups hot milk½ teaspoon salt1 tablespoon butter½ teaspoon grated onion4 cup dried and sifted bread crumbs1 beaten egg¼ teaspoon paprika1½ cups cold flaked fish
Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).
2 tablespoons bacon fat1 cup hot milk1 green pepper finely chopped¼ teaspoon paprika1 onion finely chopped½ teaspoon salt½ cup tomato1 can salmon1/8 teaspoon soda
Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.
2 tablespoons bacon fat1 teaspoon salt4 cups cabbage coarsely chopped1/8 teaspoon pepper¼ cup boiling water1 can salmon
Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings,and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.
1 cup dried bread crumbs1 cup boiling water1 teaspoon salt1 beaten egg¼ teaspoon pepper1 can salmon flaked1 teaspoon onion juice
Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.
1 cup hot milk¼ teaspoon paprika¾ cup soft bread crumbs1½ cups flaked salmon1 tablespoon butter½ cup peas½ teaspoon saltWhites of 2 eggs
Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.
Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202).
2 tablespoons beef drippings1 teaspoon salt1 onion finely chopped¼ teaspoon paprika3 tablespoons flour2 cups cooked rice1 cup stewed and strained tomato1 cup cooked shrimps cut in pieces1½ cups stock or water
Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.
Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish.
Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven.
Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently.
1 cup flaked fish2 cups milk4 butter crackers1 tablespoon butterCold waterA few grains pepper1 egg slightly beaten
Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven.
Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen minutes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot.
Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter.
Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice.
Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler,and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice.
1½ cups hot milk1 cup salt codfish flaked3 tablespoons flour½ tablespoon butter1/8 teaspoon pepper
Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.
1 package shredded codfish1 egg well beaten2 cups hot mashed potato2 tablespoons milk1/8 teaspoon pepper¼ pound salt pork
Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each.
Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute.
Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps.
1 cup shredded codfish2 tablespoons butter2 cups mashed potato (hot or cold)Dash of pepperYolks of 2 eggsWhites of 2 eggs
Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish.
1 onion1½ cups tomatoes1 green pepper¾ cup salt codfish2 tablespoons bacon fat¼ teaspoon salt
Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice.
Wash a four-pound piece of beef flank or any other of the cheaper cuts. Cover with boiling water, bring to boiling point, and skim; slice and add two carrots, two onions, and one white turnip; cook slowly for four hours or until meat is very tender; add two teaspoons of salt when half cooked; pack meat solidly into a deep bread pan, putting the grain of the meat lengthwise; place pan in a shallow pan to catch the overflow, put an empty bread pan on top of meat, and press with two heavy flatirons; let stand in a cool place over night. Strain the stock, and use for soups or sauces.
Select a four-pound piece of shoulder or lean end of brisket lightly corned; wash well, cover with boiling water, and cook slowly for four hours; pack and press as for Pressed Beef (see No. 119). The heat should not be above the simmering point (185° F.): if the water boils the meat will be tough.
The most economical cuts of beef for roasting are the shoulder, the face of the rump, and the chuck ribs; they are all of good flavor and fairly tender. When ordering a shoulder roast, have an inch slice cut off to broil. The chuck roast should be ordered boned and rolled, and the bones sent with it. Wipe beef with cheesecloth, place skin side down on a rack in a roasting pan suitable for the size of the roast; dust with salt and pepper, dredge with flour, and cook in a hot oven, basting every ten minutes. When half roasted, turn over, dredge with flour, and finish cooking. For a medium-cooked roast allow seventeen minutes for each pound of meat. The oven should be very hot for the first fifteen minutes, after which the heat should be reduced.
A small aitchbone or a solid piece from the shoulder weighing about five pounds makes an economical roast. Wash, dry, season with salt and pepper, dredge with flour, and brown quickly in a hot frying pan or Scotch kettle; place in kettle, half cover with water, cover closely, and cook slowly four hours; when half cooked, season with salt and pepper; add four small onions, two carrots, and one white turnip cut in quarters; when cooked place meat on platter with vegetables around it; remove fat from gravy, and thicken with flour mixed to a paste with cold water, allowing one-fourth cup of flour to two cups of gravy. Color with a few drops of kitchen bouquet if necessary.
4 pounds shin of beef½ onion chopped½ onion sliced¼ teaspoon celery salt½ carrot sliced¼ teaspoon paprika2 cups tomato½ teaspoon salt1 green pepper chopped4 tablespoons dried bread crumbs
Wash meat, sprinkle with salt and pepper; put into an iron kettle or earthen crock; add onion and carrot; cover closely, and bake in a slow oven four hours. Remove meat from the bone; skim fat from stock. Cook tomatoes, pepper, onion, and seasonings twenty minutes; add stock, crumbs, and meat. The meat cooks in its own juice and will be very tender.
4 pounds shin of beef1 small white turnip1 onion½ teaspoon salt1 carrot1 quart boiling water
Have the bone removed and cracked; finely chop vegetables and stuff into beef; place on a trivet in kettle with the bone; add boiling water, and cook slowly for four hours. Skim when necessary. Remove meat, and thicken gravy with flour mixed to a paste with cold water, allowing one-fourth cup flour to two cups gravy. Color with a few drops of kitchen bouquet.
Wipe steak, trim off superfluous fat, place on a greased broiler with fat towards the handle, and broil over a clear fire or under a gas flame. Turn four or five times during the first minute, and then occasionally. For steakan inch and a half thick, medium cooked, allow twelve minutes to broil. Season with salt and pepper, and spread with soft butter. A slice from the shoulder is a good and inexpensive cut.
Follow directions for broiling steak (see No. 125), but, as flank steak is thinner, broil only seven or eight minutes. Season with salt and pepper, spread with one tablespoon of soft butter and one tablespoon of tomato ketchup.
1½ pounds flank steak1/3 teaspoon salt4 onions1/8 teaspoon pepper1 tablespoon flour¼ cup boiling water
Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Sear quickly on each side in a very hot frying pan; peel and chop onions, dredge with flour, and put in pan with the steak; add salt and pepper; cover closely, and cook slowly an hour and a half. Put steak on platter, add boiling water to onions, and pour around steak. Serve with hashed brown potatoes.
Put one pound and a half of any of the cheaper cuts of beef through the meat chopper; season with pepper and salt, and pat lightly into a flat cake an inch thick; place carefully on a greased broiler, and broil about eight minutes for a medium-cooked steak. Spread with soft butter.
1 pound beef1 teaspoon salt1 thin slice salt pork1/8 teaspoon pepper¼ cup dried crumbs½ cup milk
Use any of the cheaper cuts of beef; put through the meat chopper with the salt pork, add crumbs, seasoning, and milk; mix well, shape into small flat cakes, roll in flour, and sauté slowly in beef drippings until brown, allowing ten minutes for each side. Remove meat to platter; add two tablespoons of flour to the fat in the pan, and stir until brown; add one-fourth teaspoon each of mustard, salt, and paprika, and one cup of boiling water. Stir until smooth, and pour around meat cakes. One teaspoon of grated onion may be added to meat.
1 pound flank of beef½ cup water3 slices bacon¼ teaspoon salt¼ cup dried bread crumbsDash of cayenne
Put meat and bacon through chopper; add crumbs, water, and seasonings; mix well, form into small flat cakes, and sauté in bacon fat.
2 pounds shoulder trimmings chopped1½ teaspoons salt¼ pound salt pork chopped3 common crackers rolled fine½ teaspoon pepper1 cup milk
Mix in order given and bake in a deep pan about two hours in a slow oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No. 191), or serve cold, sliced. One teaspoon of poultry seasoning may be added if desired.
1 pound of shoulder trimmings1 tablespoon pearl tapioca1 tablespoon flour1¼ teaspoons salt2 potatoes¼ teaspoon paprika1 carrot1 tablespoon tomato ketchup1 onionCold water
Cut beef into inch pieces, sear quickly in hot frying pan, dredge with flour, and put into casserole; cut potatoes into cubes or balls; put carrot and onion through meat chopper; mix vegetables, and add to meat; add tapioca and seasonings, cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat, and then added to the rest). Cover, and bake slowly two and a half hours. Any of the other cheaper cuts of meat may be used. Serve with spinach or cold slaw.
¼ pound dried beef1 cup milk1½ tablespoons butter2 tablespoons grated cheese2 tablespoons flour2 tablespoons ketchup
Cut beef in small pieces, cover with boiling water, let stand five minutes, and drain; melt butter, add beef, and stir until hot; add flour and milk, and stir until smooth; add cheese and ketchup, and stir until cheese is melted. Serve with baked potatoes.
2 tablespoons bacon fat1 cup cooked spaghetti1 onion finely chopped½ teaspoon salt¾ pound flank beef chopped fine1/8 teaspoon pepper1 can condensed tomato soup
Cook onion and beef in fat until brown; add tomato, spaghetti, and seasonings, and simmer ten minutes.
2 pounds forequarter lamb2 white turnips2 quarts boiling water2 carrots1½ teaspoons salt5 tablespoons flour2 onions¼ teaspoon kitchen bouquet
Cut lamb in pieces the size of a chop, trim off nearly all fat, add boiling water, heat to boiling point, and skim; add salt and vegetables (left whole), and simmer for two hours; remove meat, season with salt and pepper, dredge with flour, and sauté with two tablespoons of fat in a hot frying pan until brown; to the fat in the pan add the flour, and stir until brown, add two cups of stock, and stir until smooth; color with kitchen bouquet, add pepper, and salt if necessary. Slice vegetables, and serve with meat. Use left-over stock for soups or sauces.
1½ pounds forequarter lamb¼ teaspoon pepper½ cup each white turnip, carrot, and onion finely chopped1½ teaspoons salt1 cup tomato3 cups hot water2 tablespoons rolled oats
Remove fat and cut meat into inch pieces; put into a casserole with vegetables, oats, seasonings, and water, and cook in a moderate oven two hours.
Chops from the forequarter are much cheaper than loin or kidney chops. They contain more bone, but are tender and of good flavor, if well cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking may vary slightly according to the thickness of the meat.
Have a small forequarter of lamb cut in pieces for serving; select the best pieces, trim, and skewer into shape. Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and sauté on each side about ten minutes; or broil on each side about five minutes. The rest of the forequarter can be used for fricassee, Scotch broth, croquettes, and many other dishes.
Order a small forequarter of lamb boned and rolled; have the bones sent with the meat; wash bones and meat, put bones in kettle, put meat on top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig of thyme. Cover with two quarts of boiling water, and simmer for two hours, skimming when necessary; add two teaspoons of salt after meat has cooked one hour. Remove meat to a roasting pan, sprinkle with salt and pepper, dredge with flour, and roast in a hot oven about half an hour. To the drippings in the pan add four tablespoons of flour and stir until brown; add one and a half cups of stock which has been strained and had fat removed; stir until smooth and serve with meat. The left-over stock should be used for soups and sauces. The forequarter of lamb, although quite fat, is tender and of good flavor, and costs much less than a leg of lamb.
Clean, singe, and cut up a four-pound fowl, place in a kettle, cover with boiling water, add one whole onion, and one carrot cut in halves, and cook slowly for three hours,or until tender; add two teaspoons of salt when half cooked; remove fowl, season with salt and pepper, dredge with flour, and brown in one-quarter of a pound of fat salt pork tried out in the frying pan. Remove fowl to platter, and make a sauce in the pan with four tablespoons of fat, five tablespoons of flour browned together, and two cups of stock. Pour over fowl, and garnish with toast points or small, thin baking powder biscuit. The remainder of the stock may be used for soup or sauce, or for Celery Toast (see No. 462).
Clean and singe a five-pound fowl; stuff with Bread Stuffing (see No. 208), truss, place on a trivet in a pan suited to the size of the fowl, dredge with flour, cover with thin slices of fat salt pork, and bake in a slow oven three hours, basting every fifteen minutes. Put into the pan the chicken fat (which was removed when cleaning) and use for basting. Dredge with flour twice while cooking. Cook the giblets in boiling water one hour, and chop fine; make a gravy in the pan, allowing four tablespoons each of fat and flour, and the water in which giblets were cooked, with enough boiling water added to make two cups; season with salt and pepper, and add the giblets. If cooked slowly and basted often, a fowl will be as tender as a chicken.
Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left-over gravy with cold water and simmering an hour or more; to three cups of stock add one-half onion chopped,two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put chicken in a baking dish, add stock and potato, and cover with small biscuit made by Baking Powder Biscuit (see No. 424) or Shortcake (see No. 441) recipes. Bake in a hot oven about twenty minutes or until biscuit are done. If the amount of chicken is scant, add one or two hard-cooked eggs sliced.