24 Follow the Recipes Carefully

MEATS

In roasting or baking meats, the time should
be computed after the first twenty minutes; or,
after counting so many minutes to each pound,
add twenty or thirty minutes according to the
size of the roast to allow time for the meat to
become heated. Meats should be basted every ten
minutes unless baked in a covered roaster.

TIME TABLES FOR COOKING MEATS

ROASTING AND BAKING: Minutes
Per lb.

EW OE AIBA add... GAARA, SRSA 10-12
Ree ar eee AEG... 7.3... BRERA. 15
Mutton, leg or shoulder ...........................000000 20
Muttel lot or sadille 324... .insn. aii aads.. 15
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WOE» ia 6s ca cant> sa cdl ABIRAs ARTLA I An. titidi,. Aerials 20
ae Rae ti eh SEE A PNAS Ste Ree a 25
EOS OF CO ancay. scan ictctes<+ crete be kere o+ese 15
 Eieaaieue: chee csnermpeel, AeResitic ation Ali rc tampa apa SER PN 18
| Eee 5 345 RS TNR, Fa FL em Se 15
Werte, OE OPE. cE on Fincsinckecccccec.. cone Motors 30
Ducks, Gemmete (Ss 2Fi.... £5... 06.00.05. entire time 45-60
Ducks, wild, very hot oven ........ " * 15-30
ESAS ESET AORTIC TT <4 ” 30-40
Grouse or Pigeons ...................06855 ¢ sn 30
Braised Meats .......... 5 Ee “ 63-4 hrs.
peeard* SOulleg 36: cA KA .B00. dao Ls “« 2hrs.

BROILED LAMB CHOPS
6 chops Salt and pepper
Butter

Wipe and trim chops; lay on a hot broiler
and broil on each side. It takes from 8 to
minutes to cook. Season with salt and pepper
and spread lightly with butter.

ROAST BREAST OF VEAL—STUFFED

1 breast veal—boned Stuffing

Pepper and salt

Trim the meat, wipe with a cloth wrung out
of cold water.

Lay out flat, season with pepper and salt;
spread dressing, roll and tie in several places with
tape.

To Make Dressing

2 cups dry bread crumbs 1 tablespn. chopped onion
¥% teaspn. salt 1 tablespn. butter
1% teaspn. lemon juice 1 tablespn. chopped
1 teaspn. savory and bacon
thyme mixed A little water to moisten

Mix ingredients
thick brown gravy.

in order given. Serve with

BREADED PORK CUTLETS

Loin, or fore-loin of perk Egg and bread crumbs
Salt and pepper to taste Clarified butter

To every tablespn. bread crumbs, allow 4% teaspn.
minced sage.

Cut the cutlets from a loin, or fore-loin of pork,
trim as mutton cutlets and scrape the top part
of the bone. Brush over with egg, sprinkle with
bread crumbs, mixed with minced sage and season-
ing of pepper and salt; drop a little clarified but-
ter on them and press the crumbs well down. Put
the frying-pan on the fire with some lard in it;
when hot, lay in the cutlets, and fry them a light
brown on both sides. Take them out, vut them
before the fire to dry and serve with mashed pota-
toes. (Put potatoes through ricer; arrange pyramid
of potatoes in centre of dish and arrange cutlets
around.) Garnish with rings of fried apples.

BREADED VEAL CUTLETS

1% Ib. fillet of veal Cracker crumbs
1 egg Salt and pepper
1 tablespn. cold water

Cut veal into six pieces of equal size. Flatten
with blade of a large knife and season with pepper
and salt.

Beat egg, adding cold water; add a little salt.
Now dip each cutlet into the egg and roll in
cracker or fine bread crumbs and fry in boiling fat
for six minutes. Serve with green peas and tomato
sauce.

FRICASSEE OF VEAL

Pepper and salt

2 tablespns. butter
3 tablespns. flour
1 cup hot milk

1 teaspn. parsley

4 lbs. veal

1 onion stuck with 2
cloves

2 bay leaves

1 quart water

Wipe veal and cut into 2” pieces; put in sauce-
pan with onion and bay leaves, add water; bring
slowly to boiling point; remove scum as it rises.
Let veal simmer for about one hour, season with
pepper and salt. Strain off about 1 pint of the
gravy, add to it the hot milk. Melt butter, stir in
flour, then the hot milk and stock, stirring all the
time to keep it smooth. Cook for five minutes;
pour over the meat and sprinkle with chopped
parsley.

CURRIED VEAL

1 dessertspn. flour
1 cup broth or water
1 tablespn. lemon juice

Cold roast veal

4 onions

2 apples (sliced)

1 tablespn. curry powder

Slice the onions and apples, and fry in a little
butter; take them out, cut the meat into neat
cutlets, and fry these to a pale brown; add the
curry powder and flour, put in the onion, apples
and a little broth or water, and stew gently till
tender; add the lemon juice, and serve with a dish
of boiled rice. The curry may be ornamented with
pickles, capsicums, and gherkins arranged prettily
on the top.

VEAL LOAF

14 cup dry bread crumbs
% cup milk

2 Ibs. lean veal

1 Ib. fat pickled pork
2 teaspns. salt

la teaspn. pepper

1 teaspn. minced onion
1 tablespn. chopped parsley

1 egg
A little lemon juice

Remove skin and membrane from the veal, chop

fine, add minced onion, seasoning with bread
crumbs. Mix in the milk and the egg slightly
beaten. Mix thoroughly together. Place in a
bread pan and smooth evenly on top. Bake in a

slow oven for 2 hours, basting frequently. Turn
out and serve with brown gravy or Spanish sauce.

BEEF STEAK AND KIDNEY PUDDING

6 oz. suet (chopped)
1 lb. flour

1 teaspn. salt

Milk or water

2 Ibs. rump steak
1 ox kidney
Pepper and salt
Water

Make a crust of suet, flour and salt. Mix with
milk to a soft dough. Line the sides of a pudding
basin, letting the paste overlap.

Cut up steak and kidney in 1” pieces, put a
layer of steak then a layer of kidney alternately,
season. Fill up the basin with water to within
2” of the top, lay another layer of paste on the
top and press down edges, fold over the overlap-
ping paste.

Wring a cloth out of hot water and tie up the
pudding; put in boiling water and boil for four
hours at least. Keep the pudding well covered.
with boiling water till it is cooked. Pin a napkin
around basin and send to the table.

Magic Baking Soda—Highest in Strength and Quality