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Recipes Tried and True/Meats, Poultry and Game

 

"We never know what is hidden in each other's hearts; and if we had glass windows there, we'd need to keep the shutters up, some of us."

 

MEATS, POULTRY AND GAME

 

AMERICAN CHOP SUEY

  • ½ cup boiled rice,
  • 3 potatoes diced,
  • 1 chopped onion,
  • 2 tablespoons melted fat,
  • ¾ lb. chopped beef,
  • 1½ cups tomatoes.

Mix rice with diced potatoes and cook until soft. Drain and brown onion in fat add beef and sear well. Add rice, potatoes, tomatoes. Bake in casserole in moderate oven till brown. Left over cooked rice and meat may be used. Seven portions.

 

BAKED STEAK

Season with salt and pepper and place in baking pan. On top of steak, put sliced lemon, onions, green pepper, tomato catsup, very little Worcestershire sauce. Place in oven with cover and bake about twenty minutes.

 

BEEF A LA MODE

  • 4 lbs. beef,
  • 2 tablespoons fat,
  • ½ cup of vinegar, water and wine,
  • 1 chopped onion,
  • 3 bay leaves,
  • 3 slices lemon,
  • 1 slice rye bread,
  • Capers.

Melt fat and brown beef on both sides, then pour over vinegar, water and wine. Add onion, bay leaves, lemon, rye bread. Cover pot and let simmer until meat is tender. Place meat on platter, strain gravy, return to pot add capers, pour over meat and serve hot.

 

BOILED BEEF

Brisket of beef is best for this purpose. Put meat in boiling salt water and cook until very tender. Serve with horseradish sauce.

 

BOILED TONGUE
(Sweet and Sour Sauce)

Use either fresh beef tongue or small calves tongue. Place in cold water for a couple of hours. Then add enough water to cover it, adding salt. Cook till tender. Run a fork through thickest part to tell when tender. Cut off the skin, cut in slices, sprinkle with salt and add sweet and sour sauce.

 

CASSEROLE OF LAMB
(Left Overs)

  • 1 onion,
  • 1 pint cold cooked lamb,
  • 1 tablespoon butter,
  • 2 tablespoons flour,
  • 2 cold cooked carrots diced,
  • 1 pint water,
  • ¼ teaspoon celery salt, paprika and kitchen bouquet,
  • Can green peas.

Melt butter, brown onion, add lamb cut in dice free from fat and bone. When well seared, turn into casserole. Brown butter, flour; add water. When smooth add seasoning, pour over lamb. Add carrots and cook in slow oven ½ hour. Add peas and cook fifteen minutes longer.

 

CASSEROLE STEAK WITH TOMATOES

A good way of cooking a cheap cut of steak. Cut up two pounds of round steak in pieces about two inches square. Put in casserole with 1 can tomatoes, one small onion, salt, red and black pepper, one bay leaf and cook very slowly in moderate oven two and one-half hours. Keep well covered. Sliced carrots and potatoes may be added one hour before serving. Garnish with parsley.

 

CHICKEN A LA MARYLAND

  • 4 lb. chicken,
  • 2 cups white sauce,
  • Salt, pepper, ginger.
  • Flour,
  • Bread crumbs,
  • 2 eggs,
  • ⅓ cup melted butter.

Dress, clean and joint chickens for serving. Season, dip in flour, eggs and crumbs. Place in well greased dripping pan. Bake twenty minutes in hot oven, basting after the first five minutes with butter. Arrange on platter and pour over white sauce.

 

CHICKEN FRICASSEE

  • 1 large onion,
  • 1 carrot,
  • 1 cup milk,
  • Salt, pepper, ginger,
  • 1 large spoon flour.

Boil enough water to cover a four pound chicken. Cut in pieces. Add onion and carrot. Cook slowly until tender. Mix milk with flour. Cook with chicken just before serving and add parsley.

 

CROQUETTES

  • Cold cooked meat chopped,
  • Salt, pepper,
  • Egg,
  • Chopped parsley.
  • Thick white sauce,
  • Bread crumbs.

Mix meat with salt, pepper, parsley and white sauce and cool. Shape into cylinders. Cover with crumbs, eggs and again crumbs. Cook in deep hot fat until brown.

 

FILLED FLANK STEAK

Buy flank steak of two or three pounds and have pocket made in it. Fill pocket with a mixture of any vegetable in season or canned; season and sew together. Then proceed the same as for Hamburger steak.

 

HAMBURGER STEAK

Mix one pound top round with salt pepper, ½ cup bread crumbs, or bread soaked in water, one beaten egg, and form into loaf. With two tablespoons melted fat, brown quickly on all sides, then add onions and brown. Also half cup water and let simmer for 30 minutes. If desired, add 2 tablespoons tomatoes and bay leaf. Add more water if necessary. Pot roast beef and beef stew can be prepared the same way, with carrots, cut small for seasoning.

 

LEFT OVER VEAL

Cut up into dice shapes, season with salt and pepper and prepare a white sauce, and heat the veal. Chop fine two hard boiled eggs, add to veal until warm.

 

MEAT PIE

Line bottom and sides of casserole with pie crust. Fill with cold roast beef or lamb chopped. Season with salt, pepper onion juice or onion salt, chopped parsley. To each cup of meat, pour in one-third cup gravy or ¼ cup water. Cover with pie crust and bake till brown about ½ hour. Chicken pie may be made the same way. Either may be mixed with a few sauted mushrooms, green peas, celery, carrots and potatoes diced.

 

PAN BROILING STEAK

Remove from steak extra fat. Heat a frying pan very hot and grease it with the fat scraps. Put in steak, cook one minute, turn and brown the other side. Then cook more slowly until done. Season and add browned onions if desired. Chopped meat can be prepared the same way but seasoned first and formed into a steak.

 

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.

 

VEAL KIDNEY

Cut kidney into small pieces and stand in salt water for one hour. Cut up fine plenty of onions, cook in fat till light brown. Add ½ cup water, kidneys, sprinkle with pepper and salt, dredge with a little flour. Cover and allow to simmer slowly for about twenty minutes. May be served on toast.

 

MEAT ROULADE

  • 2 lbs. thin round steak,
  • ¼ lb. chopped suet,
  • 1 finely chopped onion,
  • ¼ lb. chopped beef,
  • Salt and pepper.

Cut steak in strips about three inches wide. Pound well. Fill with onions, suet, chopped beef, add salt and pepper to taste. Roll each separately, skewer with toothpicks or better tie securely and brown and smother like pot-roast. In place of suet and chopped beef, bacon can be used.