Ransom's family receipt book, 1886

HAM OMELETTE, - Remains of boiled or fried ham — cold, M-&. minced fine, and seasoned, two or three eggs, one cup of milk, flour to make a good batter — :about four tablespoonfuls, two tablespoonfuls of butter, chopped parsley, pepper and salt. Heat the butter to a boil in the frying-pan. Mix the eggs, milk, flour, parsley, pepper and salt into a batter, and pour it into the frying-pan. Lay in the middle, as soon as it begins to “form” the minced meat. Fry rather slowly, taking care that the batter does not burn. When done on one side, fold the edges of the pancake over to the middle, enclosing the meat, and turn with a cake spatula. When both sides are of a delicate brown put the cake “turner” under it, and slip over to a hot dish. Send around a little gravy in a boat. QUENELLES . — Some cold, white meat of fowls or veal. One cup fine bread-crumbs, three tablespoonfuls cream or milk, two tablespoonfuls melted butter, one egg, well beaten, one cup well-flavored gravy, pepper and salt. Chop the meat very fine. Wet the crumbs with milk, and drain as dry as you can. Work into this paste the meat and egg, seasoning well. Flour your hands, and make the mixture into round bails, rolling these in flour when formed. Have ready the gravy hot in a saucepan ; drop in the quenelles, and boil fast five minutes. Take them up and pile upon a hot dish ; thicken the gravy with browned flour ; boil up once and pour over them. BRUNSWICK STEW’ . — Three fine gray squirrels, skinned and cleaned — joint as you would chickens for a fricassee ; one-half pound of fat salt pork ; one onion, sliced ; twelve ears of corn cut from the cob ; six large tomatoes, pared and sliced; three tablespoonfuls of butter rolled in flour; parsley; enough water to cover the squirrels. Put on squirrels, pork — cut up small — onion, and parsley in the water, and bring to a. boil. When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender. Then add the tomatoes, cut up thin. Twenty minutes later, stir in the butter and flour. Simmer ten minutes, and pour into a large, deep dish. ROLLED BEEFSTEAK.-T ake the bone from a large sirloin steak ; flatten it with the side of a hatchet, wash over the upper side with a beaten egg and spread thickly with a force-meat of crumbs, minced ham, and any other cold meat you may have, a teaspoonful of minced onion, a pinch of grated lemon peel, with pepper and salt, a beaten egg and three tablespoonfuls of cream or milk. Work these into a paste before spreading. Roll the steak upon them, binding closely with soft pack-thread. Have ready some dripping in a frying-pan, and cook the steak five minutes in this, turning as it browns. Now lay it in a. dripping-pan with a cupful of boiling water ; cover and bake forty minutes, basting and turning often. When done, remove the strings ; lay the beef upon a hot dish ; thicken the gravy with browned flour, boil up and pour half over it — the rest into a boat. Read what Trask’s Magnetic Ointment has done. ’ PILES.