MUTTON AND LAMB

Roast Mutton.

Wash roast well, dry with clean cloth, and lay in dripping pan. Put in a little water to baste it with at first, then use the meat drip- pings. If fire is very hot, allow 12 minutes to the pound. If it browns too rapidly, cover with sheet of white paper. Baste often, and 15 minutes before roast is done dredge the meat lightly with flour and baste with butter. Garnish dish with parsley.

— E. L. V.

Stewed Breast of Mutton.

Cut rather lean breast in pieces about 2 inches square. Put into stew pan with little fat or butter and fry brown. Dredge in a little flour and add 2 sliced onions and little celery. Pour in water to just cover meat. Simmer whole gently until mutton is tender. Take out meat, skim all fat from gravy and return meat to gravy. Add can of peas and boil gently until done.

— W. D. F. F.

MEATS. 81

Boiled Mutton — Caper Sauce.

Select 5-pound piece hind quarter. Put on to boil, covering with cold water. Leave cover off until it boils briskly; then skim off the top, and add salt and pepper to taste. Boil slowly until quite tender. Remove from the water, and add the following for sauce: 1 tablespoon flour, mixed with 1 tablespoon butter; 2 table- spoons lemon juice; 3^ cup of capers. — Mrs. Thompson.

Mutton Steak with Tomato.

Take steak cut from the leg; dip in egg and crumbs; sprinkle with salt and cut parsley. Fry in a little butter or lard. When steak is done, lay it on a hot dish. Pour a teacup of hot water into frying pan, dredge in some flour, and as it boils, stir thoroughly. Place baked tomatoes in the center of platter and arrange steak around them and pour over it the gravy.

— Mrs. Anna Gustafson.

Mutton or Lamb and Mushroom Stew.

Four pounds neck or breast of lamb. Remove fat, cut into small pieces, cover with water. Simmer until meat falls from bones. Remove bones, skim off any grease there may be on top, season with salt, pepper and a little onion, if liked. Add the mushrooms and liquor from 1 can of French mushrooms.

— Mrs. Wm. Walton.

Meat and Potatoes.

Mince mutton fine with onions, pepper and salt; add a little gravy; put into scalloped shells or cups. Make them three parts full; fill them up with potatoes (mashed with a little cream); put bit of butter on top and brown in oven.

Irish Stew.

Two and one-half pounds chops; S potatoes; 4 turnips; 4 small onions; nearly a quart of water. Time about 2 hours. Place chops in stew pan with alternate layers of sliced potatoes. Add turnips and onions, cut into pieces. Pour in nearly a quart of cold water. Cover closely and stew gently until vegetables and meat are thor- oughly cooked. — Mrs. E. A. Van Wie.

English Mutton or Lamb Chops — En Casserole.

Roll in egg and bread crumbs; brown in butter in hot pan. Remove from this pan and put them in a casserole with Y2 cup butter.. Keep just below boiling point for 1 hour.

— Mrs. Daisy Keeler King.

82 THE MENDELSSOHN CLUB COOK BOOK.

Planked Lamb or Mutton Chops.

Place the chops on the hot board and put in a very hot oven. Turn often and baste frequently with a well seasoned tomato sauce. Garnish with stuffed tomatoes and parsley and serve on the plank.

Veal Roast.

Butter meat and sprinkle with bread or cracker crumbs; sea- soning with salt and pepper.

Sauce: 1 cup sour cream with a little flour stirred into it. Put in the pan when meat is done.

— Mrs. Anna Gustafson.

Baked Veal Cutlets^En Casserole.

Lay in a heated, buttered casserole, 1}4 pounds veal cutlets; add 1 cup seasoned stock, then spread over the cutlets a dressing made of 2 cups bread crumbs; 1 onion, chopped fine; a beaten egg; 1 tablespoon melted butter; 1 teaspoon salt and pepper. Cover, and cook 3^ hour in a hot oven, then uncover and brown. Serve with a sour jelly or spiced gooseberries.

— Mrs. Edward M. Heiliger.

Veal Ragout au Parmesan.

(a) Two pounds lean raw veal, cut in small pieces; roll in flour and brown in 1 tablespoonful butter; add 1 quart hot water, salt and half a teaspoonful paprika.

(b) One-half can tomatoes.

(c) One-half package hot, boiled spaghetti.

(d) One-fourth cup Parmesan cheese.

Simmer (a) 2 hours, add (b); cook i^ hour and add (c). Bake in a casserole and sprinkle the cheese over the top.

— Luncheon Club.

Veal Stew — With Dumplings.

Shank or shoulder of veal. Wash carefully and put in kettle. Cover well with water. Remove all scum as it rises. Cook thor- oughly until very tender, and salt well. About 20 minutes before meat is ready to remove from fire, thicken the gravy and drop dumplings in kettle.

— Mrs. E. a. Van Wie.

MEATS. 83

Veal Birds I.

Cut thin veal steak into narrow strips; spread thinly with Jones' sausage (bread crumbs with chopped parsley may be used instead); roll and fasten with tooth-picks. Roll in flour and fry in butter until brown. Cover with water; add a bay leaf, onion, cloves and whole peppers; simmer for an hour and a half. Thicken the gravy and pour over birds, when they are ready to serve.

— Mrs. E. M. St. John.

Veal Birds II.

Cut up the veal in pieces about 2 inches square and pound each piece until it is quite flat and twice as large as when you be- gan. Dust all this with salt and pepper and lay upon it a leaf of parsley and a strip of bacon about size of pencil. Roll it up and either tie with string or skewer with wooden tooth-picks. Roll in flour and brown in a mixture of butter and drippings, and when birds have become brown, pour into sauce pan enough water to cover them and simmer gently until tender. Take out the birds, remove the skewers or strings, and arrange on a platter. Add a little cream to the gravy left in pan and thicken with a little flour, made very smooth with httle milk. Then pour it over the birds.

— Mrs. H. R. Sackett.

Veal Loaf I.

Three pounds raw veal; ^ pound raw salt pork, chopped fine; 3 Boston crackers rolled fine (or bread crumbs); 3 eggs; 1 teaspoon- ful black pepper; a little sage; little mace or nutmeg; 1 tablespoon salt. Make in loaf and baste while baking with butter size of an egg, with water. Put on outside of loaf a small quantity of rolled crackers. Bake about 3 hours. Very nice cold.

— Mrs. T. V. Engstrom.

Veal Loaf 11.

Two pounds veal, chopped; M pound salt pork; 4 eggs; butter. Slice eggs over bottom of greased pan, then a layer of meat, and alternate layers of egg and meat, properly seasoned, until it is all used. Shave butter over top, nearly cover with water; tie double paper cover over it; bake 1 hour; remove paper; put plate with weight on and bake 1 hour more. If it is eaten cold, leave weight on until it is cold.

— Mrs. Chas. Andrews, Sr.

84 THE MENDELSSOHN CLUB COOK BOOK.

Veal Loaf III.

One pound each lean veal, beef and pork; 2 eggs; 1 cup cracker crumbs; 3 tablespoonfuls vinegar; % cup milk; salt and pepper. Mix well and put a little butter on top to bake.

— Mrs. Josephine Richolson.

Veal Loaf IV.

Chop 2 pounds veal; add 3^ pound salt pork, chopped; 1 cup cracker crumbs; 2 eggs; 2 teaspoons each of salt, sage; also a little pepper. Mix well and press in pan and steam or bake about 3 hours.

— Mrs. Cleveland.

Meat and Rice Loaf.

One cup cold chopped meat; 1 cup boiled rice; 1 egg; 1 onion;

1 teaspoon minced green pepper; butter; salt; 3^ cup milk. Put in buttered mold and bake. Serve with tomato sauce.

— Mrs. Chas. Reiisch.

Croquettes of Veal I.

Cut enough of cold veal to fill 2 cups; add 3^ the quantity mushrooms, if you have them (if not, use 1 tablespoon tomato catsup). Place in a sauce-pan 1 large cup Bechamel sauce, stir in meat, season with salt and pepper. When thoroughly hot, spread on a plate and stand aside to cool. When cool, shape, dip in egg and bread crumbs and fry. — Mrs. Geo. O'Shay.

Veal Croquettes II.

Two cups cold cooked veal, chopped; 3^ teaspoon salt; 3^ tea- spoon white pepper; yolk of 1 egg; few grains paprika; few drops onion juice; 1 cup thick white sauce; 3 teaspoons Asparox; 1 cup milk; 3^ cup flour; 3^ teaspoon salt. Cool, shape into croquettes and fry. .—Mrs. H. H. Hosley.

Spiced Meat.

Two pounds veal and 1 pound beef, chopped fine; 3 eggs; 2 thick slices bread, chopped fine; 2 tablespoonfuls melted butter;

2 scant tablespoonfuls salt; 2 scant teaspoonfuls ground sage; 2 scant teaspoonfuls pepper; 4 hard-boiled eggs. Mix everything except hard-boiled eggs together; cut off the ends of hard-boiled eggs. Form half of the meat in a loaf, put hard-boiled eggs in the middle, close together, and the rest of the meat on top. Bake 1 hour in a slow oven. — Mrs. C. D. Burr.

MEATS. 85

Veal Cheese.

Prepare equal quantities of boiled sliced veal and smoked tongue. Pound the slices separately in a mortar, moistening with butter as you proceed. Pack it in a jar or pail, mixed in alternate layers, so that when cut it will look variegated. Press down hard, pour melted butter over top. Keep well covered in a dry place. Nice for sandwiches or sliced cold for lunch.

— Mrs. Oscar E. Pawlowsky.

Egged Veal Hash.

Chop fine remnants of cold roast veal, moisten with gravy or water. When hot, break into it 3 or 4 eggs, according to quantity of veal. When the eggs are cooked, stir into it a spoon of butter; serve quickly. If to your taste, shake in a little parsley.

Roast Loin of Pork.

Choose a small leg of fine young pork; cut a sht in the knuckle with a sharp knife and fill the space with sage and onions, (chopped) ; and a little salt and pepper. When half done score the skin in slices, but do not cut deeper than the outer rind. Select 4 or 5 large apples, wash and cut in slices without paring. Peel and slice half a dozen good sized onions. Fry both apples and onions together in some of the hot pork fat until well done and brown. Serve hot with the leg of pork.

— Mrs. Mary Force.

Pork Tenderloin Roast.

One cup bread crumbs; 1 teaspoon sage; small piece onion. Split the pork tenderloin through the middle and use the crumbs for a dressing. Pepper and salt. Bake an hour. Garnish with parsley and apple jelly.

—Mrs. p. R. Wood.

Pork Chops with Tomato Gravy.

Trim off skin and fat, rub the chops over with a mixture of powdered sage and onion. Put a small piece of butter into frying- pan, put in the chops and cook slowly, as they should be well done. Lay chops on hot dish. Add a little hot water to gravy in pan, 1 large spoon butter rolled in flour, pepper, salt and sugar, and Yi cup juice drained from a can of tomatoes. The tomatoes them- selves can be used for a tomato omelet. Stew 5 minutes and pour over chops and serve.

— Mrs. W. S. Barr.

86 THE MENDELSSOHN CLUB COOK BOOK.

Boiled Pork Chops.

Trim fat from chops; boil as chicken; season with onion, sage, salt and pepper.

— Mrs. Chas. Reitsch.

Meat Balls.

One pound pork; Y2 pound beef and 1 onion; put through meat grinder; salt and pepper to taste. Add 1 slice of toasted bread (grated), and about 3^^ cup of water; mix well. Form into small balls and fry in butter until well brown, then sift over them 1 table- spoon flour and cover with hot water. Simmer 1 hour.

— Mrs. a. E. Henry.

Fried Salt Pork.

Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over it, drain and fry until crisp. When parth^ fried they may be dipped into batter, then finished in the same pan, turning several times.

Stuffing for Pork.

Three large onions, parboiled and chopped; 2 cups fine bread crumbs; 2 tablespoons powdered sage; 2 tablespoons melted but- ter or pork fat; salt and pepper to taste.

—A. L. W.