38 MODERN HOUSEHOLD COOKERY BOOK.

Entrees, Savories, Made Dishes.
: ae
Hot and Cold.

A Cheap and Tasty Dish.—Ingredients: Shank of pork, liver of
young pig, 1 lb. barley, onion, thyme. Get a shank of pork, a liver
of a young pig and a pound of barley. Cut the liver and meat into
small pieces. Cover with water and cook slowly until tender. Put
no salt or other seasoning in, until it has boiled ten minutes. Take
up with a perforated spoon, and put into your chopping tray. Wash
the barley and soak for an hour while the meat is cooking. When
you take up the meat, turn the soaked and drained barley into the
pot containing the broth, and simmer tender. It should be a thick
mush. Grate an onion, and mince thyme, or any herb you may like,
and mix with the chopped meat. If there is not enough liquor to
cover the barley, add water and stir often to prevent sticking to the
sides of the pot. When the meat and liver are chopped fine, stir in-
to the barley-mush in the pot; mix well. Let the mush and meat
get cold and stiff, slice and fry as you would fry browned hash.
Serve baked potatoes with it, and some sweet relish, or pickle.

Broiled Steak with Marrow.—Ingredients: Chopped mushrooms,
flour, olives, salt and pepper. In buying select a marrow bone with-
out any meat, and have the butcher saw, not chop, it into three
lengths. Wash the bones, scraping the ends to remove tiny bits of
bone; wipe dry, and cover each end with a thick paste made with
flour and cold water. Then tie each in a piece of cheese-cloth.
Drop in boiling water and boil for half an hour. Remove cloth and
paste and shake out the marrow on a saucer; then keep it hot over
water. To a good brown sauce, add chopped mushrooms and olives,
and simmer for five minutes. Trim from the steak any extra amount
of fat; gash the gristly fat along the upper edge, and arrange in the
greased broiler. Broil under gas, turning every half minute. Six
to eight minutes will be required for a steak an inch and a haif thick.
When half done, season both sides with salt and pepper. When
done, arrange on a heated platter; pour over it the sauce, and on
this lay the marrow, cut in inch bits.

Braised Pork Chops.—Select chops cut moderately thick. Put
in frying pan, with half an onion cut fine, and a few sage leaves.
Fry until brown; salt and fill pan nearly full of boiling water. Then
cover, and put in a moderately hot oven for two hours. Just be-
fore serving, thicken the gravy.

Beef Rechauffe.—Ingredients: Cold roast beef, boiling water,
salt, pepper and minced onion. Cut the lean and rare part of the
cold roast into inch squares. For two cupfuls of the meat, one cup-
ful of boiling water is used. Mix salt, pepper and minced onion to-
gether. Dip the pieces in flour; then in the onion mixture. Place
in earthen dish. Cover with the water, and steam it three hours.