Boston Cooking-School cook book

Combine meat, crumbs, egg, salt, pepper, and nutmeg. Make into balls, 114 inches in diameter, using as little pressure as possible. Cover and let stand 1 hour. Brown meat balls in pork fat. Melt butter, add flour, and stir until well blended; then pour on brown stock gradually, while stirring constantly. Bring to boiling point and season with salt and pepper. Add balls to sauce, cover, and simmer 14%hours. Serve with dumplingsif desired. Serves 4 to 6- SPAGHETTI WITH HAMBURG 14 pound chopped raw beef 1 teaspoon Worcestershire 1 medium-sized onion, chopped Sauce 1 small, sweet red pepper 2 cups strained tomato or, 4 pound grated cheese 2 cans tomato soup 2 teaspoons salt 1 package spaghetti, boiled Cook pepper and onion in butter. Add meat. Cook until browned. Add other ingredients and cook slowly 1 hour. Meat may be shaped in small balls. 268 THE BOSTON COOKING-SCHOOL COOK BOOK AMERICAN CHOP SUEY 4 package egg noodles 4 tablespoons olive oil 2 quarts boiling salted water 34 pound chopped raw beef 2 cups canned tomato 1 stalk celery, cut in fine 14 pound cheese, forced through strips 2 inches long food chopper V4 teaspoon chop suey sauce 1 large onion, cut in slices Salt and pepper to taste Cook noodles in boiling water until soft, drain, and return to kettle. Add tomato and cheese and stir and cook. until cheese is melted. Cook onion in olive oil until slightly yellow. Add meat and stir until meat is browned. Add celery and add all to the noodles with chop suey sauce and salt and pepper. Serve very hot. — BEEF LOAF I (CANNELON OF BEEF I) 2 pounds lean beef, chopped 2 tablespoons melted butter Grated rind 4% lemon Few gratings nutmeg 1 tablespoon finely chopped parsley 1 teaspoon salt 1 egg or 2 egg yolks 14 teaspoon pepper V4 teaspoon onion juice 4 slices fat salt pork Combine ingredients (except pork) in order given. Shape in roll 6 inches long, place on rack in dripping pan, and arrange pork slices over top slices. Bake 30 minutes in hot oven (400° F.). Baste every 5 minutes with 14 cup butter melted in 1 cup boiling water. Serve with Brown Mushroom Sauce (p. 196). Serves 6 to 8. BEEF LOAF II (CANNELON OF BEEF IT) 1% pounds finely chopped lean beef ¥ cup finely chopped salt pork Tomato Sauce (p. 198) _ Salt and pepper Combine beef and pork. Season. Shape in roll, wrap in but- tered paper, place on rack in dripping pan, and bake in hot oven (400° F.) 35 minutes, basting every 5 minutes with butter melted in boiling water, using 3 tablespoons butter and 34 cup water. Remove from paper to serving dish. Pour on sauce. Garnish with parsley. Serves 6. BEEF 269 PIMIENTO BEEF LOAF 1 pound chopped beef 2 tablespoons melted butter or 4 cup dry bread crumbs other fat 1% cup canned tomatoes 2 tablespoons stock or boiling water 1 canned pimiento, chopped 1 teaspoon salt 1 egg yolk V4 teaspoon pepper Fat salt pork, thinly sliced Mix ingredients (except salt pork) and press into bread pan. Turn out on greased cake pan on 3 slices salt pork. Arrange fine strips of pork over top and bake 1 hour in hot oven (450° F.), basting frequently with stock or boiling water and afterwards with liquid in pan. Serve with Brown Sauce (p. 196) to which has been added 1 pimiento cut in pieces. Serves 6. SUITABLE CUTS FOR ROAST BEEF