MEATS
The sirloin is considered the best for roasting. Split the meat, pepper the top and baste it well while roasting with its own drippings and throw on a tablespoonful of salt. Put it in a hot oven, keep the fire bright and clear. From 15 to 20 minutes to thelbis the rule for roasting.
¹⁄₂ pint milk, 2 eggs, 1 cup of flour, ¹⁄₂ level teaspoon salt. Beat the yolks of the eggs, then add the milk and flour, add the salt to the whites and beat them very stiff and then mix them with other ingredients. Now take the egg beater and beat the whole batter very thoroughly for 5 minutesthis makes it light and porous as cake. Then pour the mixture into the roasting pan under a rack if you use one if not then beside the meat about ³⁄₄hr. before the beef is done and cook in the drippings to a nice brown basting it when you do the meat, cut in squares and serve with the meat. Double the quantity if your family consists of more than four or five. This is nice served with roast beef.
Broil a porterhouse steak one and one half inches thick over a clear hot fire for 5 minutes, turning till both sides are well seared, having ready a hot tin, lay the meat on it season with salt and pepper and plenty of butter. Place at once in a hot oven for about 10 minutes before serving.
Have a steak cut 2 inches thick and cut a pocket in one side, fill with dressing and roast.
Put tablespoon butter in frying pan when hot put in steak trimmed and salted slice onions thin and cover steak, salt and pepper onions add good size lump of butter, cook slowly 1 hour, add water to prevent burning.
Scrape and wash, put in cold water and when boiling add teaspoonful of salt and cook tender. Place in jar 2qtvinegar to one of water and whole cloves.
Place a small piece of suet or fat in kettle let it get very hot. Place the roast in kettle, sprinkle with pepper and grated nutmeg, brown on all sides watching carefully to prevent burning. Then cover with boiling water and cook till tender. Salt about ¹⁄₂hr. before removing from the kettle, make a brown gravy. Beef not suitable for oven roasts will be excellent cooked this way.
Leg of lamb baked in the oven until tender and served with a mint sauce or it can be cooked the same as a beef roast and served with a brown gravy or mint sauce.
Simmer one slice onion and one half inch bit of bay leaf in one rounded tablespoonful butter, remove the onions and bay leaf, add one level tablespoonful corn starch, when well mixed add gradually 1 cup thin cream and ¹⁄₂ cup strained tomato, season with salt and pepper and heat quickly in it 2 cups of cooked veal cut in small dice.
Soak the ham over night in water which should cover well. Then set it on fire to boil, the rule for boiling ham is 15 minutes to eachlb.When it is half boiled change water and add a cup of molasses, when done set it to cool when cold enough skin and stick in a few whole cloves and put in the oven to brown.
Pour boiling water on liver, drain and dip in flour. Cook with bacon.
Take a leg of pork and wash it clean, cut the skin in squares, making a dressing of grated bread, sage, onion, pepper and salt, moistened with an egg. Rub this under the skin of the knuckle and sprinkle a little powdered sage into the rind where it is cut and rub it over with pepper and salt and place it in a hot oven. 8lbs. will require about 3hrs. to roast it a light brown. The shoulder, loin sparerib are roasted in the same manner.
In roasting veal follow the direction as in roasting pork. Roast before a brisk fire till it comes to a light brown color, be sure to baste it while roasting.
Take the lamb chops and wipe them off, place them on the broiler over a good hot fire, keep turning them first on one side then the other until a nice light brown, remove from the broiler, place them on a hot plate with pieces of butter pepper and little salt, place in the oven for a few minutes then serve with peas laid around the out side of the chops.
3 or 4lbsof lamb cut up in small pieces, wash off with hot water and put in a kettle, cover the meat with water and cook until tender about 20 minutes, before removing from the fire, add dumplings, cook them 20 minutes, then take them out and thicken the liquid with 1 tablespoonful of flour put all on a large platter and serve.
3lbsof veal, ¹⁄₂lbof fat salt pork chopped together, 1 cup of cracker crumbs, 3 eggs, pepper and salt to taste, moisten all with 1¹⁄₂ cups of water, bake 1¹⁄₂hrs.
Prick the casing with a fork in order to keep it from bursting, put in a frying pan and fry until a light brown, turning frequently.
Take 1 or 2 kidneys, cut them in half, remove the skin and center fat or core, give each a dust of pepper and salt. Chop finely 1 teaspoonful of onion and parsley, melt a piece of butter the size of a large walnut in a small saucepan, when hot put in the kidneys, the outside down, also the onion. Fry quickly a nice brown, now shake in 2 teaspoons of flour stir it in and let it brown, next pour in not quite a teacup of hot water, stock, stir till it boils.