The Aunts' Cook Book

2 tablespoonsful butter y^ cup fresh bread crumbs 1 cup cream or milk 1 tablespoonful chopped parsley 3 yolks of eggs 1 teaspoonful Worcestershire sauce 1 teaspoonful salt 1 teaspoonful mushroom catsup 3^ teaspoonful pepper }/^ teaspoonful kitchen bouquet Mix. Pack in bread pan. Brush with white of egg. Bake slowly. Aunt Virginia's Veal Loaf 3 lbs. of veal 1 lb. of lean fresh pork All chopped fine. 5 eggs and rolled cracker to make into a loaf. Salt and pepper to taste. Bake ^ of an hour. If you like, a half onion chopped fine. 40 Miscellaneous Meats Aunt DelPs Veal Olives 1 J^ lbs. of veal cutlet, 1 tablespoonful of cut very thin sweet marjoram 1 tablespoonful of J^ lb. of bacon chopped parsley 1 tablespoonful of flour 1 tablespoonful melted butter 1 bay leaf 1 pint of stock or boiling water 1 tablespoonful of 1 cup of stale bread crumbs mushroom catsup 1 teaspoonful of salt pepper to taste Cut the veal into strips about 3 inches long and 2 inches wide. Make a filling of the bread crumbs, salt, pepper, parsley, sweet marjoram and melted butter. Mix thoroughly and spread on the strips of veal. Roll them up and tie tightly with twine. Then roll them in the flour. Put the bacon in a frying pan and try out all the fat. Dip the olives in this and brown them in a sauce-pan. Add flour to the fat remaining in the frying pan and stir same till a nice brown. Then add the stock or boiling water and stir till it boils. Add salt and pepper, pour it over the olives. Add the bay-leaf and mushroom catsup, cover sauce-pan and let simmer 2 hours. Take up, cut strings and remove them. Serve. Aunt Robbie's Baked Young Rabbits Select young New Zealand or Belgian Hare rabbits, as these are all white meat. They should not be over three months old and should be hung several days before using. Cut up rabbit, dip in flour and brown in butter on top of stove. Add boiling water, season with salt and pepper, cover and bake in oven about an hour. Baste often. Make gravy in pan in which rabbit is cooked, with added flour and white stock. Add cream just before serving. Miscellaneous Meats 41 Aunt Virginia's Lamb Chops a la Maintenon Cut lamb chops, half cook them in clear butter, put on a platter, cover and let them get cool. Boil onions in cream and pass them through a sieve. Let this get cool and put it on the chops with fine bread crumbs and a little butter; put this in the oven and let bake until they become brown. Aunt Gertrude's Lamb Chops Have chops boned. Select large parsnips and cut in thick slices. Broil the chops and fry the slices of parsnips. (They must be parboiled first.) Serve with Bearnaise sauce. If parsnips are too small for the chops, serve one chop on three small slices of parsnip. Artichokes can be used instead of parsnips. Aunt Virginia's Chipped Liver Bake one best liver with butter and water. When cold chip off in very delicate shavings. Then frizzle with butter in pan. When browned a little, drop a little flour over it, put in a Bttle water, and just before serving add sherry wine, salt and red pepper to taste. Aunt Robbie's Chopped Steak 1 J/^ lbs. round steak — ground 3 tablespoons melted butter 1 egg — beaten with half ^ teaspoon salt cup milk Pinch of pepper 3 tablespoons bread crumbs Small onion chopped Mix above — then fry or broil. 42 Miscellaneous Meats Aunt Robbie's Fried Sweetbreads Parboil pair of sweetbreads in slightly salted water. Dip in egg and bread crumbs and fry in butter in frying-pan. Make gravy in same pan by adding teaspoonful of flour and cook till it browns. Add ^ cup of white stock and continue cooking till it begins to thicken. Pour over sweetbreads. A little cream can be added just before serving for a richer and lighter colored gravy. ACCESSORIES FOR MEATS Aunt Elinor's Corn Cakes to serve with Roast 1 cupful corn 2 tablespoonsful sugar