"Some hae meat that canna eat,
And some would eat that want it;
But we hae meat arld we can eat,
So let the Lord be thanket."
—Robert Burns.
POT ROAST OF BEEF
One rump roast, 2 small onions, 2 carrots, pepper and salt. Have bone taken from roast. Sear quickly on both sides in heated pot. Add other ingredients, putting 2 cloves in each onion. Pour boiling water over to nearly cover the meat. Cover pot tightly and let water come to a hard boil, then sinmer for several hours. Strain the gravy, taking off all fat, brown 1/2 t. sugar, pour on gravy and thicken with flour. Pour over meat and serve with carrots around meat.
SOUTHERN BEEF AND VEGETABLE ROAST
Use a round steak cut thick. Rub with salt, pepper and flour. Bake about one hour. When meat is tender, put one bunch of carrots (which have been cut in small pieces and cooked until tender) and 1 can peas—over the meat and baste with broth from meat. When moisture is absorbed and vegetables are tender, serve. Put the vegetables on the platter around the roast.
ALGRETTA BEEF
Four lbs. ground beef, 1 can peas, 6 carrots, 1 tb. chop suey sauce, 1 onion, 4 tb. flour, 1 tb. lard, salt, pepper. Put meat in iron spider and stir flour through it until brown. Add onions, peas and carrots and salt—sauce. Add enough water to make gravy. Bake slowly in moderate oven for one hour. This recipe serves 10.
SWISS STEAK
Buy thick piece of round steak and have it pounded with cleaver. Pound flour and salt into it. Put in roaster with water over it and let bake slowly for two hours.
BAKED ROUND STEAK
Two lbs. round steak 1 inch thick, >' cup flour, salt, pepper, 2 tb. butter 1 pt. water, /2 pt. milk. Melt butter in pan. Dredge meat with flour to which butter and salt have been added. Brown quickly on both sides. Put meat in baking pan. Brown rest of flour in butter left in pan. Add water and milk. Let it come to boil. Then pour over meat and bake 2 hours in slow oven. An onion may be cooked in the butter to flavor.
ROUND STEAK WITH TOMATOES
Pound steak and flour. Salt and pepper. Fry in hot grease until brown. Pour can of tomatoes over meat and let simmer until tender and tomatoes are cooked down.
STEAK A LA BORDELAISE
Have steak cut from 1 1/2 to 2 in. thick. Any cut of steak may be used. The first cut of the round is good. Cut through the connective tissue in several places around the edges, so the steak will not curl while cooking.
Sear in a hot pan on both sides, then pour over it 2 tb. of Worcestershire sauce, dot plentifully with butter, season with salt and pepper, then cover with a layer of sliced onions, then a layer of sliced green peppers, layer of sliced or canned tomatoes. Cover closely and place in a hot oven for 10 min. Then lower the temperature of the oven and cook slowly for 1 hr. No basting is required if the meat is closely covered. Pour the liquor in the pan over the meat before serving and garnish with parsley.
FLANK STEAK
Score steak, flour and brown in hot skillet as though to fry. Cover with water when steak is sufficiently browned and cook in oven or top of stove. When almost tender put in pint of tomatoes, one medium sized onion, let cook until done and tomatoes and onions form a sauce. Salt and pepper to taste.
ITALIAN STEW
One-half lb. macaroni, 1/2 lb. hamburg, 1/2 lb. cheese, 1 small onion, 1 tomatoes, 1 cup corn, 1/2 CUp olive oil, mushrooms, 1/2 t. salt, cayenne, Worcester sauce.
BROWN STEW
Cut round steak into small chunks. Mix with flour and brown in butter. Add diced potatoes, carrots and peas. Let simmer for one hour
CORNED BEEF
I Into a crock put rock salt (such as you use for ice cream making), add water. The mixture must be salty enough to float a thin slice of raw potato. for one hour. Stir well, dissolving the salt. Drop in as large a piece of beef, tied together as you desire. Beef from the thick rib or brisket is excellent. Four or five days is sufficient. Remove meat from the brine. Wash, boil until tender. Serve as you please with four or five other vegetables.
BEEF LOAF
Take 1 lb. of ground beef and 1/2 lb. of ground pork, 2 eggs, 15 rolled crackers, enough milk to form into a loaf and bake an hour.
ROAST BEEF
Five lbs. (Delmonico). Heat oven. Put piece of fat on top snd on bottom of meat. Salt. Pour off top fat and add lump of butter after 1/2 hour. Pour on 1 c. water. Baste occasionally. Roast 1/4 hours.
TIMBALE OF MEAT
One and one-half pint cold meat (3 cups), salt, pepper, 1 c. stock or milk, 2 C. bread crumbs, 1 tb. butter, 2 eggs. Put butter in pan and heat. Add crumbs and put in liquid and thicken. Pour over meat and mix. Put eggs in. Pack in pan and set in pan of water with paper in bottom and not have oven very hot. Cook until center is firm. Butter pan. Loosen from pan and let set. Serve with tomato sauce.
STUFFED PORK CHOPS
Have chops cut thick snd sliced almost in half lengthwise. Make dressing (as for chicken) and put between the slices and fasten together. Bake for one hour.
PORK CHOP DELIGHT
Put 6 pork chops in skillet. On top of each chop put slice of onion and 1 tb. cooked rice, butter, pepper, salt. Pour over this 1 can of tomatoes, /2 C. water. Bake in medium oven about 1/2 hours and do not cover. Add more water if necessary.
PORK ROAST WITH TOMATO DRESSING
Three lbs. pork loin. Rub with salt, pepper and flour. When almost done put 1 can tomatoes (which have been strained and thickened with one large tb. flour) over the pork and bake in moderate oven. Potatoes peeled and halved may be cooked with the meat and served around it.
PORK LOAF
Two lbs. fresh pork, 1 lb. ham, 1 c. bread crumbs, 2 eggs, salt. Milk enough to moisten well.
BAKED SPARERIBS WITH APPLES
Wipe fresh spareribs carefully with a cloth which has been wrung out of hot water. Arrange the meat in a dripping pan and place in a hot oven which should have the temperature lowered gradually. Baste with drippings occasionally. When meat is well browned place apples which have been cored in the pan with the meat. Fill the cavity of each apple with brown sugar and let bake until soft. In serving, arrange the apples as a border around the spareribs.
SAUSAGE IN POTATOES
Peel potatoes (either Irish or sweet potatoes), scrape out the inside of potato, leaving thin shell, put sausage in potato and fasten together. Bake in moderate oven about an hour.
SAUSAGE TURNOVERS
Make pie crust and roll out thin. Roll stuffed sausage in crust. Bake 1/2 hour in moderate oven. Either little pig or large sausage may be used.
SAUSAGES BAKED WITH APPLES
One dozen link sausages or sausage cakes, little sugar, 3 sour apples Wipe, pare and cut in eighths (the apples), arrange in a baking pan, cover with the sugar and put sausages over tbem. If link sausages are used, pierct each one several times with a fork. When apples are soft and sausages brown, they are ready to serve.
BAKED HAM
Thick piece of ham. Rub with sugar and pepper, /2 t. mustard and stick cloves around it. Cover with milk and bake in oven until tender.
CHICAGO HAM
Mix 2 t. brown sugar with 2 t. dry mustard and rub into a slice of ham1 inch thick that has been gashed lightly. Mix 2 t. vinegar and /2 C. water. Pour over the ham and bake rather slowly in greased pan about 45 min. Watch carefully, it burns easily.
HAM TIMBALES
One c. ground cooked ham, 1-3 c. soft bread crumbs, 1/4 t. salt, 1 egg,1/2 C. milk, 1/4t. paprika. Mix and pour into well buttered molds. Place in pan of hot water and bake 30 min.
HAM PIE
Line pan with pie crust, dice ham and potatoes (cut ham with scissors), put a layer of ham and potatoes in crust, sprinkle with flour, cut strips of dough and cover this, then another layer of ham and potatoes. Put over this enough milk and water to keep moist. Cover with dough and bake slowly.
HAM AND RICE
Cut ham in serving portions. Put in casserole and pour a cup of raw rice over it. Fill about half full with milk and water. Salt and let bake until the ham and rice are done. Pour milk over as needed while baking.
FRESH HAM BARBACUE
Have your butcher prepare a fresh ham, by making a deep pocket in the meat. Stuff pocket with whole pickling spice. Rub rust with 1 tb. salt and 1t. pepper. Put in roaster and pour 1 tb. vinegar over meat. Roast slowly, allowing 30 minutes to each pound. Baste often.
HAM LOAF
One lb. smoked ham, 2 lbs. fresh ham (ground fine), 1 pt. milk, 10 crackers. Mix into loaf. Roll in cracker crumbs. Put in uncovered dish and bake 2 hours in moderate oven.
PRESSED MEAT
One veal shank, 1 beef shank, 2 Ibs. veal breast or shoulder. Salt to taste. Cook beef two hours over a slow fire, then put veal into same vessel. Continue cooking until meat falls off the bones. Cool until you can work with it, remove bones, gristle and most of fat. Press into a porcelain or glass dish retaining all the gelatin. Looks and tastes like pressed chicken and excellent for picnics.
BRAIN OR SWEETBREAD CROQUETTES
Two c. brains or sweetbread (chopped fine), 1 c. bread crumbs' vell beaten egg' 1 tb. lemon juice. Mold in small cakes. Dip in egg and cracker crumbs and fry in deep fat.
SCRAPPLE
Two lbs. pork, 2 lbs. liver, 2 lbs. beef, 1 small heart. Boil all until thoroughly cooked; take up and chop while warm; put back into broth (altogether you will have 2 1/2 or 3 gallons), then make quite thick with corn meal. Cook 1/2 hour. Put in pans to mold. Season meat while cooking with salt, pepper and sage. Cut in thin slices and fry.
SCRAPPLE
Four lbs. pork or meat from one hogshead. Cook tender and chop. Return chopped meat to liquor and add about 1 gal. water. When boiling add 1 c. buckwheat to enough cornmeal to thicken to consistency of mush. Season with salt, pepper and sage to taste. When done, pour into noulds to cool. Slice and fry.