Royal cook book

Stuffed Shoulder of Veal, Lamb or Pork with Browned Potatoes Purchase a 4 or 5 pound shoulder of veal, lamb or pork and have it boned. Weigh and wipe meat with a damp cloth. Prepare a dressing of 2 cups stale bread, 1 tablespoon each chopped onion and parsley, 1 teaspoon salt, 1 teaspoon pepper and 3 tablespoons melted butter or drippings. Fill meat pocket with dressing and sew up. Sear in hot oven at 450° F. for 20 minutes. When well browned, season with salt and pepper; add 1 quart white pared and quartered potatoes; roast until potatoes are brown and meat is tender. Remove to platter, scrape up fat and juices in roasting pan; add 1 tablespoon flour and stir until smooth and bubbly. Add boiling water to make a cup of gravy, season and cook until thick. Pot Roast of Beef with Vegetables Weigh meat and wipe with a damp cloth. Skewer or tie in shape if necessary. Melt 2 tablespoons drippings in a heavy kettle; fry 2 tablespoons thinly sliced onion until yellow but not brown. Put in meat, dredge with flour, season with salt and pepper, sear on both sides until brown. Add 2 cups boiling water; cover closely and cook slowly 2% hours, adding water if it boils away. Half an hour before serving surround with pared and quartered potatoes, small whole carrots scraped and peeled and parboiled little onions. Cook until vegetables are tender. Serve the meat within a border of the vegetables. Add boiling water to the gravy in the pot and thicken with a little flour mixed with cold water. Liver and Bacon Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute. Normandy Pot Dinner _ Brown and season a piece of beef as directed for pot roast. Place in a heavy covered casserole from which steam cannot escape. Surround the meat with small peeled potatoes, cover with a layer of washed, dried apricots, covered with a layer of celery cut in inch pieces, then a layer of peeled and quartered carrots. Season each layer with salt and pepper, and a little minced parsley or crumbled dried celery leaves. Add 1 cup water. Cover closely and bake 4 hours in a slow oven at 275° F. Lamb Stew 2 pounds lamb 1 quart potato cubes 1 pint quartered carrots 1 pint small peeled onions 1 cup tomatoes 14 teaspoon pepper 1 tablespoon flour 4 teaspoon paprika 2 tablespoons chopped parsley Cut meat in small pieces and roll in flour to which salt and pepper are added. Brown in hot fat. Cover with boiling water; stew slowly for 144 hours; add onions, carrots, potatoes, seasonings and tomatoes, and cook until vegetables are tender, about 30 minutes. Add dumplings, cover closely, cook ten minutes without raising cover. Remove stew to hot platter, surround with dumplings, sprinkle with parsley. Dumplings 1 cup flour 2 teaspoons Royal Baking Powder 4 teaspoon salt 1% cup cold water or milk Sift flour, baking powder and salt; add enough liquid to make soft dough. Drop by spoonfuls into hot stew and steam, covered, for 10 minutes. There must be plenty of gravy to cook dumplings successfully. Meat Loaf 1% pounds lean veal or beef ½ pound salt pork 2 eggs 14 cup dry bread crumbs 1 tablespoon chopped celery leaves 14 teaspoon powdered thyme 1 teaspoon lemon juice 1 teaspoon salt 14 teaspoon pepper 44 cup milk Have meat and pork put through food