MEATS, POULTRY AND GAME
ROAST BEEF
Prepare and season as desired. Dredge with flour. Place on rack in dripping pan with two or three tablespoons fat in a hot oven, that the surface may be quickly seared thus preventing escape of juice. Reduce heat and baste every ten minutes with the fat that has dried out. When meat is half done, turn over, dredge with flour, finish browning. If necessary add a small quantity of water. For gravy remove some of the fat from the pan, leaving three tablespoons. Place on fire, add three tablespoons flour and stir until brown. Add gradually one and a half cups of boiling water. Cook five minutes. Season and strain. Lamb, veal, chicken, duck and turkey roasted the same way.
ROAST SQUAB
Prepare the following dressing:
Soak two uneeda biscuits in water and press out as much water as possible. Fry some finely chopped onions and parsley in butter. Add biscuits, stirring for a few minutes and set aside to cool. Chop the hearts and livers. Mix, adding one beaten egg, salt and a little cayenne pepper. Add to dressing and fill squabs. Lay in roasting pan, dredge slightly with flour and a few specks of butter. Pour little hot water in pan, place in moderate oven for twenty minutes. Baste often and a few minutes before finished, pour a small glass of port wine in the pan. Serve on toast with gravy. Garnish with parsley and cubes of firm jelly.
SLICED LIVER
Salt and pepper one pound calves liver, dredge with flour. Heat two tablespoons fat in spider. Fry till brown on both sides. Push liver aside, brown one large sliced onion slightly, cover and let cook ten to fifteen minutes and serve with onions or brown sauce.
VEAL CUTLET, SAUTED
With one tablespoon fat, brown cutlet on both sides; add one onion and brown. Then add ½ cup water, ½ cup strained tomatoes, cover and let cook till finished, about fifteen minutes.
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