The Worcester salt cook book

« Turkey Casserole (*) Left over 14% cups milk turkey 3 egg-yolks Left over 1 teaspoon turkey salt* stuffing 1lb. mush- 6 tablespoons rooms fat, butter or % cup bread margarine crumbs 2 tablespoons flour Cut left-over turkey into good sized pieces. In the bottom of a casserole arrange a layer of cold stuffing and then place the turkey slices on top. Meanwhile prepare a sauce by melt- ing 2 tablespoons fat, adding flour and stirring until smooth. Next add milk and when the sauce is thick- ened, pour it over beaten egg-yolks und add % teaspoon of salt*. Pour this sauce over turkey and cover with mushrooms which have first been chopped and cooked in 2 tablespoons of fat until tender, then combined with the bread crumbs, 2 tablespoons fat and % teaspoon of salt*. Bake ina hot oven of 400 deg. F. for 30 minutes. *Worcester Salt « Veal Collops (D) 2 pounds veal Cracker Crumbs Egg Salt* and pepper Cut the veal in pieces the size of an oyster, dip in beaten egg, roll in cracker crumbs and season with salt* and pepper. Fry in deep fat (375-400 deg. F.). « Stuffed Breast of Veal (D) 4 lbs. breast of 1 teaspoon veal thyme lcup bread 1 teaspoon salt* crumbs % teaspoon 2 slices salt pork pepper The butcher will prepare the veal for stuffing, if requested to do so. If he has not done so, make an incision between the ribs and the meat. Fill this cavity with the stuffing made from the bread crumbs, pork, thyme, salt* and pepper. Dredge the meat with salt*, pepper and flour, and place in a pan with some fat. Roast fifteen minutes in a hot oven (500 deg. F.), then reduce the heat to 350 deg. and allow twenty to thirty min- utes roasting time for every pound of veal. Make a gravy with the drip- pings, using one tablespoon flour and one cup water to one tablespoon of drippings. If the meat seems dry, add a little water after the meat has browned. « Chicken, Maryland Style (D). 2 young chickens 1 cup milk or Flour Ae eB cream Salt* and ¥% cup butter or pepper if other mild fat Bread crumbs 2 eggs Clean and disjoint young chickens, leaving the breasts whole. Put the necks and giblets into cold water and simmer to obtain a cup of stock for the gravy. Sprinkle each piece of chicken with salt* and pepper, dip in flour, beaten egg and soft crumbs and place in a greased pan. Bake in a hot oven (480 deg. F.) from thirty to forty minutes, basting frequently with one-fourth cup of fat melted in a ee 15 ee ee ee ee ean nn one-fourth cup of hot water. When the chicken is done, make a gravy from the fat left in the pan, stirring in two tablespoons of flour, one cup of milk or cream and the cup of stock made from the giblets. If you like, add a few button mushrooms. Serve the chicken with the gravy poured around it. « Pressed Chicken (D) 1 chicken 1 tablespoon gela- Salt* and tin to each pint pepper broth Clean, singe and cut up a chicken. Place it in a kettle with a little wa- ter, cover closely and simmer until the meat will fall from the bones. Lift the pieces from the kettle with a skimmer and scrape all the meat from the bones, separating the white meat from the dark and taking out the pieces of skin. Season with salt* and pepper. Soften the gelatin in two tablespoons of water for each tablespoon of gela- tin and add to the boiling chicken broth. Place the meat in the dish it is to be pressed: in, laying the white and dark in alternate layers, and add- ing from time to time a little of the broth to moisten well. When all the meat is in the dish, pour over it enough of the broth to cover it; lay a plate on top of it; place a heavy weight upon the plate and set away in a cool place. This makes an attrac- tive dish for luncheon, sliced and gar- nished with parsley. « Braized Leg of Lamb (D)