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40 ‘Blue Ribbon Cook Book

Venison—aAs the hairs often cling to the meat, it should be cleaned care-
fully before cooking. The best cuts for steaks or roasting come from the
loin or saddle. The rules —_ for cooking beef or mutton apply equally
to venison. Stew the tougher parts. Currant jelly is considered the best
thing to serve with venison, or garnish with slices of lemon.

Boiled Tongue—lIf the tongue is salted, soak over night in plenty of
cold water; the next morning put it over the fire with enough cold water to
cover it, and boil slowly 3 or 4 hours, according to the size; skin the tongue
while hot, and set away to cool. When cold, cut in very thin slices. If the

ee is fresh, then soak it over night in cold water, in which is a handful
of salt.

Ways of Warming Over Meat

General Rules: _

. Remove skin, gristle and excess fat and hard parts.
. Cut meat in cubes, or thin slices, or chop finely.

. Use bones for soup stock.

. Season suitably.

. Reheat carefully, avoiding re-cooking.

. Make appearance as attractive as possible.

oon WN =

Casserole of Rice and Meat—2 cups. chopped, cooked meat, 1 teaspoon
salt, 3 cup bread crumbs, Blue Ribbon pepper, parsley, 1 egg (may be
omitted), 3 cups boiled rice, onion juice, stock or gravy.

Season meat and mix with crumbs and beaten egg; add enough stock to
make it pack easily. Line a mold with 3 cups rice, fill with the meat, cover
with the remainder of rice, cover tightly and steam 45 minutes.

Shepherd’s Pie—2 cups chopped roast beef, gravy, 2 cups mashed
potatoes, seasoning.

Combine ingredients, except potatoes. Place in a buttered baking dish,
and cover with mashed potatoes. Brush with beaten egg. Bake until the
potatoes are slightly browned.

Browned Hash—1 cup meat, 2 cups mashed potatoes, 14 cup boiling
water, ? tablespoon fat, seasoning, onion juice.

Put the mixture in a frying pan in which 1 tablespoon fat has been
heated. Spread smoothly, cook over moderate heat so it will brown slowly
and not burn. Cook about 4 hour and do not stir. Fold like an omelet.
(The same mixture may be made into small cakes and browned).

Scalloped Veal—2 cups chopped, cooked veal, 2 cups thin white sauce,
1 cup bread crumbs, seasoning.

Mix ingredients, turn into greased pan, cover with 3 cup buttered crumbs,
and bake 15 minutes.