MEATS
In the centre of your crown roast lay chopped mutton or lamb well seasoned and mixed with bread crumbs, one-third crumbs, two-thirds meat; salt the roast and bake, basting often and allowing an hour and a quarter to one and one-half hour. Serve with green peas and mashed potatoes.
Mrs. Haines
Use two pounds of round steak cut one and one-half inches thick. Heat a frying-pan, rub over the surface with fat from the meat. Fry steak on both sides. Put the meat into the casserole; put in also twelve or more each of carrots and turnips cut into shapes of marbles or balls; also add one dozen small onions, nicely peeled, a tablespoonful of kitchen bouquet, a generous pint of soup stock; cover and let cook gently for one and one-half hours. After cooking one hour salt and add a little more stock if needed. The vegetables may be browned in fat or butter before putting in the casserole.
Mrs. H. A. S.
To one pint of boiling milk or cream add one pound of boiled tripe which has been cut into pieces one inch square, season with chopped onion, one teaspoonful minced parsley,one-half teaspoon salt, pepper, a little cayenne, three pieces of mace. Let simmer for fifteen minutes; thicken with two tablespoonfuls of flour stirred into one tablespoon of butter. Serve on thin toast.
Mrs. M. Steinberg
Dust with flour two pounds of liver; leave liver whole. Lay in a deep pan, season with pepper, salt, and chopped onion. Lay across the top several slices of bacon, add two cups of tomatoes juice, with which baste the liver while it is baking. Bake in a moderate oven until liver is tender enough to pierce with a fork. Before serving squeeze the juice of a lemon over the whole.
Mrs. H. Lang
Wash very thoroughly two beef kidneys, remove the skin and fat. Cut in thin slices and put in a quart of cold water. Parboil, throw out the water, put in fresh water, and boil gently for two hours. Then season with salt and pepper and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potatoes or on pieces of toast.
Mrs. Jonas
Rib, sirloin, or rump can be used. Have bone removed and meat rolled. Put meat into a round-bottom pot. Brown the beef on one side, then on the other. Thenadd one pint of boiling water, and a piece of suet; salt when half done. Cover tight, cook tender. When done pour out the liquor, and thicken with browned flour, a tablespoon or more stirred into the gravy to which you may have to add more water. When thickened, strain and add a little pepper.
Mrs. Roose
French a rib chop by scraping the long part of the bone until all the fat is removed. Lay on clean buttered paper the shape of the chop and cut double, fold the paper over so as to form a case; place on a pan and broil for six minutes. Serve at once.
Mrs. Sontheim
With lamb, veal, or chicken, cut into small pieces all vegetables in season, take potatoes, cut same as meat, put into pot and cover with water, let boil three or four hours, then add can of tomatoes and same of green peas, then let simmer one hour more. Thicken with a little brown flour.
Mrs. Fragner
Wash clean a tongue and let stand in boiling water for ten minutes. Then put in a casserole without peeling, add different vegetables and small pieces of salt pork. This may be left out if not desired. Salt and cover with water, and one glass of white wine. Let cook gently fortwo hours; now peel tongue, strain the sauce and thicken with flour; return tongue to the gravy and ten minutes before serving add one pint of pitted olives.
Mrs. H. A. S.
Wash a tongue well, rub with salt, then put on to boil; after boiling ten minutes remove from fire, and take off the skin, put on again in clear water and let boil slowly until tender. Season tongue with whole allspice, pepper, also onions, a little vinegar to taste. When boiled soft add thin slices of lemon and thicken with ginger snaps.
Mrs. Max Kohn
When breading chops, cutlets or frying fish use A. Goodman & Son’s Matzoth Meal.