Part 3 of 3

17. MEAT DUMPLINGS

  Season one cup of chopped meat with salt, pepper, and a drop or two of Tabasco sauce.  Sift together three-quarters of a cup of flour, one and one-half teaspoons of baking-powder, and one-eighth teaspoon of salt.  Beat one egg until light, add to it two tablespoons of milk, and stir this into the flour mixture.  If this does not wet up all of the flour add more milk.  The dough should be very stiff.  Stir the meat into this, and drop by spoonfuls into boiling stock, or boiling salted water and cook, tightly covered, about ten minutes.  Serve at once with tomato sauce.

18. SHEPHERD'S PIE

Minced roast beef.
Mashed potatoes.
Salt and pepper.
Butter (mashed with potatoes).
Roast beef gravy.

  Put beef and potatoes in layers in a buttered baking-dish, having potatoes at the bottom.  Moisten meat layers generously with gravy.  Season to taste.  Have top layer potatoes; dot over wit bits of butter and brown.  This dish requires much rich gravy.

19. ROAST LAMB OR BEEF RE-HEATED

  In warming up a leg of lamb or standing rib-roast of beef heap up the cavity left after carving with mashed potato.  Brush over with melted butter and brown in oven.

20. BEEF BALLS WITH HORSERADISH SAUCE

  Season a cup and a half of cold chopped beef with salt, pepper, celery salt, very little onion-juice, and lemon-juice; add one beaten egg and form into balls.  Roll the balls in a very little butter in a frying-pan, and toss the balls around in it until well heated.  Serve with horseradish sauce.

21. CORNED-BEEF HASH

  This dish is most acceptably prepared by using some of the fat meat chopped with the lean.  To two cups of meat chopped rather coarse, allow two cups of chopped potatoes.  If the meat is all lean, pour two tablespoons of melted butter over the potatoes before mixing them with the beef.  Moisten well with milk or stock, using at least one-half cup of liquid.  Season with salt and pepper.  Melt a little butter in a frying-pan, put in the hash, cover tightly, and cook slowly on the cool part of the stove for at least half an hour.  It should be brown and crusty on the bottom.  If it is not, increase the heat just before turning out.

22. CORNED BEEF CREAMED

  Slice any remnants of cold corned beef in thin pieces to make two cups.  Make two cups white sauce.  Cook until smooth and thickened, then add the two cups of beef.  Cook very slowly together for fifteen minutes.

23. BEEF SOUP

  A good soup can be made of the bones and "odds and ends" of the roast, with the usual vegetables and seasonings, but the soup will be better if a little fresh soup meat, or perhaps end pieces from the steak or new roast, be used as well.  Put all the meat into a soup-kettle together with a sliced onion, carrot, and a small portion of Russia turnip, some stalks of celery, two or three sprigs of parsley, six cloves, six peppercorns, a bay leaf, and one teaspoon of salt.  Barely cover with cold water and allow it to stand awhile before putting on the stove.  Let cook slowly for four or five hours.  Strain and set aside in a cold place for use next day.  Remove the fat, season to taste, and serve clear, or with diced vegetables which have been first cooked in water and added to the soup ten minutes before serving.  Do not serve this soup the same day in which it was cooked, for it will have a greasy appearance and taste.

24. DEVILED MARROW ON CRACKERS

  When the marrow is not wanted in the soup, it can be served on crisp crackers for lunch, and makes a nutritious dish.  Scrape the marrow-bones, wash them well, and cover top and bottom with paste made of flour and water.  Tie in clean cheese-cloth, and boil for three-quarters of an hour.  Remove cloth and paste, and take marrow out from bones.  Season highly with paprika.  Serve on crisp crackers.

25. BEEF CROQUETTES MADE FROM SOUP MEAT

  Chop the meat very fine.  Season highly with salt, pepper, and celery salt.  Add a little grated nutmeg if desired.  To two cups of the chopped meat add one beaten egg, and moisten with enough thick tomato sauce to shape into croquettes.  Roll in egg and crumbs, and fry in deep fat.  Serve with the remainder of the tomato sauce re-heated and thinned.

26. SAVORY MEAT

1 lb. soup meat.
1 cup stock.
1 teaspoon celery salt.
1/4 teaspoon summer savory.
1/4 teaspoon sweet marjoram.
1/2 teaspoon grated onion.
1/2 teaspoon salt.
1/4 teaspoon white pepper.
Nutmeg.
Paprika.

  Chop the meat fine, removing all gristle.  Season, moisten with the stock, and press into a small bread-pan.  Put into the oven for a few minutes.  When cold, slice.

  By the long process of soup-making, flavor has been taken from the meat, but it still has food value.  It should be highly seasoned to make it palatable.

SAUCES USED IN THESE RECIPES

HORSERADISH SAUCE

  Season two tablespoons of grated horseradish with one-quarter teaspoon each of salt and sugar, and one tablespoon of vinegar.  Whip one-quarter cup of thick cream stiff and add it to the horseradish.  If there is no cream, a good sauce may be made by soaking an equal quantity of grated horseradish and soft white bread-crumbs with twice as much milk until the mass is quite soft.  Season with salt, sugar, and vinegar, and press through a fine wire sieve.  The sauce should be of creamy thickness.

WHITE SAUCE

2 tablespoons butter.
2 tablespoons flour.
1/4 teaspoon salt.
1/8 teaspoon white pepper.
1 cup milk.

  Melt the butter, stir in the flour and seasoning and cook slowly without browning until the mixture bubbles.  Remove from the high heat, add the milk gradually, beating and stirring constantly until the sauce thickens.

BROWN SAUCE

2 tablespoons butter.
2 tablespoons flour.
1 cup brown stock.
1/4 teaspoon salt.
1/5 teaspoon pepper.
A small slice of onion.

  Melt butter, put in onion, and when slightly browned, the flour.  Cook together until a little darker in color.  Pour in stock gradually, as in directions given for adding milk to white sauce.  Let boil one minute and strain.

  Note: A few drops of kitchen bouquet will darken sauces and gravies when the butter and flour have not been sufficiently browned at first.

SAVORY TOMATO SAUCE

2 tablespoons butter.
2 tablespoons flour.
6 peppercorns.
6 cloves.
1/2 teaspoon salt.
2 sprigs parsley.
1 slice of onion.
3 large tomatoes.
A bit of bay leaf.

  Scald, peel, and cut tomatoes in pieces.  Put with them a tablespoon of water and stew until soft enough to measure.  To one and a half cups (if tomato has boiled down to less, add thin stock or hot water to make up deficiency) add the spice and seasoning.  Boil all together fifteen minutes.  Strain and add gradually to flour and butter cooked together.  Boil up one minute and serve.