The Worcester salt cook book

flank, rump carrots or brisket 1/3 cup cubed ¥% cup flour turnips 14% teaspoons 4cups pota- salt* - toes, cut in Y¥, teaspoon quarters pepper Wipe meat, remove from bone, cut in cube of about one and one-half inch. Mix flour with salt* and pepper and dredge the cubes of meat with it. Cut some of the fat from the meat and heat in a frying-pan. When part of the fat has tried out, add the cubes of meat and brown the surface, stirring constantly to prevent burning. Put this meat, with the melted fat in which it was browned, into the stew- kettle. Add enough boiling water to cover the meat, or a pint of tomatoes, stewed and strained, and simmer un- til the meat is tender (about three hours). The carrots and turnips are to be added during the last hour of cooking, and the potatoes twenty min- utes before serving time. Fifteen min- utes before serving time, add the dumplings. to the stew. « Dumplings (D) 2 cups flour lcup milk 4 teaspoons 1 teaspoon salt* baking powder 2 tablespoons fat Sift together the dry ingredients. Cut in the fat and add the milk slowly. Drop by spoonfuls on top of the stew, cover tightly and cook twelve min- utes. Dumplings must rest on the meat and potatoes and must not settle into the liquid. Do not uncover the dumplings until they have steamed twelve minutes. « Stuffed Flank Steak (*) 1 flank steak— 1 teaspoon weight 2 lbs. marjoram 4cups bread 2 teaspoons salt* crumbs ¥ teaspoon *Worcester Salt 3 small onions, pepper minced 4 tablespoons 2 eggs slightly meltéd fat beaten 2 tablespoons 1 teaspoon hot water thyme 2 teaspoons sage Combine all ingredients but the flank steak. Mix well, spread on steak, then roll it up, and secure with skewers or tie it. Next roll the stuffed steak in seasoned flour and sear on all sides in a little hot fat. Arrange in a cas- serole or Dutch oven, add % cup hot ‘water, cover and cook 2 hours in a slow oven of 325 deg. F. or until meat is tender. Arrange on a platter and remove skewers or string. Thicken the gravy left in the pan and serve with the stuffed steak. « Spanish Steak (*) 2 lbs. bottom 1 tablespoon round beef, minced onion chopped 2 teaspoons salt® legg well ¥g teaspoon beaten pepper %% cup milk 1 No. 2 can 1 tablespoon tomatoes Worcester- l cup grated ‘shire sauce cheese 1 tablespeon 6 strips bacon prepared mustard Combine chopped meat, beaten egg, Worcestershire sauce, prepared mus- tard, minced onion, salt* and pepper and pack into a loaf pan. Cover top with the tomatoes drained (save the liquid for soup). Cover with grated cheese and lay bacon strips in a row over cheese. Bake in a moderate oven of 400 deg. F. for 1 hour. « Somerville Meat Loaf (*) 2 pounds beef, 1 teaspoon dry ground mustard 34 cup suet 4 tablespoons 2 small onions, minced green minced pepper 2 cups soft 34 cup tomato bread crumbs ketchup 3 féaspoons salt* 4 tablespoons 2 eggs Worcester- 4 tablespoons shire sauce horseradish Mix well all ingredients except ketcl- up. Pack in a greased bread pan. Cov- er top of loaf with tomato ketchup, 14 and bake in a hot oven at 400 deg. F. for 60 minutes. This loaf may be made of left-over meat and is de- licious hot or cold. . « Chiken a la King (*) 2 cups diced lcan or 1% chicken meat cups fresh 5 tablespoons mushroom oil caps 3 tablespoons 1 teaspoon salt* chopped 3 cups thin pimientoes cream 6 tablespoons 1/3 cup fiour chopped 3 tablespoons green peppers fat 1 tablespoon 2 egg-yolks capers Paprika Cook mushroom caps 5 minutes in the oil, then add the mixture to the chicken, capers, peppers and pimien- toes, and add a dash of paprika and the salt. Prepare a white sauce of the fat, flour, and cream, beating the 2 egg-yolks, and pouring the sauce on them when it is done. Add the chicken mixture, heat thoroughly, and serve on slices of buttered toast.