5. Cover and weight down; leave until cold.
MOCK DUCK.
1 ^ lbs. round steak.
13^ c. bread crumbs.
1 T. chopped parsley.
1 T, summer savory or thyme.
3^ T. salt.
T. pepper.
}/2 tb. chopped onion.
13^ tb. melted butter.
1. Trim bone and superfluous fat from meat.
2. Wipe with damp cloth; spread on board.
3. Mix crumbs and seasonings: add melted butter.
4. Spread crumbs over meat, roll up, tie in shape.
5. Place in roasting pan; pour around meat 2 tb. dripping
melted in 1 c. boiling water.
6. Cover tightly; cook in a moderate oven IJ^ to 2 hours;
uncover last half hour of cooking.
7. Serve with Brown Gravy.
Note. — Meat may be made more tender by pounding
before cooking; use wooden potato-masher or edge of a
heavy plate.
BEEF
41
BEEF LOAF.
l}/2 lbs. raw beef, minced.
1 c. stale bread crumbs.
1 T. salt.
Ys T. pepper.
}/2 T. grated onion.
3^ T. grated lemon rind.
1 tb. chopped parsley.
1 tb. butter, melted.
1 egg✪ Beef Loaf.
1. The meat should be finely minced.
2. Add seasonings, butter and beaten egg.
3. Mix thoroughly.
4. Pack into greased baking pan; cover top with greased
paper, or shape into a roll ; wrap in greased paper.
5. Bake in a moderate oven 45 to 60 mins.
6. Baste every 10 minutes with 2 tb. beef dripping
melted in 1 c. boiling water.
7. Serve with Tomato Sauce or Brown Gravy.
KIBBEE.
1^2 lbs. raw beef, minced.
1 T. salt.
}i T. pepper.
ys tb. grated onion.
1 tb. chopped parsley.
1 c. stewed and strained tomatoes.
1 tb. butter✪ Kibbee.
1. Add seasonings to the meat; mix thoroughly.
2. Shape into thick, flat cakes.
3. Place in baking pan or casserole.
4. Add tomatoes and butter.
5. Bake in moderate oven 30 to 40 mins.; baste every
10 mins.
BEEFSTEAK AND KIDNEY PIE.
1. Wipe meat; cut into 1 inch pieces.
2. Cover bone and coarser pieces with cold water; let
stand }/2 hour, then heat to boiling.
3. Season meat with salt and pepper; roll in flour.
4. Try out pieces of fat in frying-pan; brown floured
meat in fat.
42
CANADIAN COOK BOOK
5. Add meat to stock; reheat to boiling, then reduce
heat and cook below boiling point until tender. Add 1
small onion if desired.
6. Soak, trim and parboil kidneys; drain.
7. Cut into pieces, season, roll in flour, brown in hot
fat; add to meat and stock.
8. When meat is tender, thicken with flour (23/^ tb.
to 1 c. stock) mixed to a paste with cold water.
9. Season, turn into baking dish.
10. Cover with pastry or rich tea biscuit crust.
11. Bake in hot oven.
STEWED KIDNEYS.
1. Wash kidneys; soak 1 hour in lukewarm, salted water.
2. Drain, remove skin, cut open and remove tubes.
3. Cover with cold water; heat gradually to boiling then
cook below boiling point 20 mins. ; drain.
4. Cut into pieces, season, roll in flour, brown in hot fat.
5. Cover with boiling water, cover and cook below
boiling 13^2 hours or until tender. Onion may be added.
6. Thicken with flour mixed to a paste with cold water;
season.
7. Serve on toast; garnish with toast points and parsley✪ Stewed Kidneys.
BEEF LEFT-OVERS.
SHEPHERD'S PIE.
2tb.
2 c. minced cooked meat.
f.g-
Salt and pepper.
VsT.
1 T. grated onion.
}/2 c. left-over gravy or stock.
Mc.
3 c. mashed potatoes.
1 egg.✪ Shepherd's Pie
1. Mix meat, seasonings and gravy; heat.
2. Worcestershire sauce, tomato catsup or parsley may
be added.
Page 12 · 6 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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5. Cover and weight down; leave until cold.
MOCK DUCK.
1 ^ lbs. round steak.
13^ c. bread crumbs.
1 T. chopped parsley.
1 T, summer savory or thyme.
3^ T. salt.
T. pepper.
}/2 tb. chopped onion.
13^ tb. melted butter.
1. Trim bone and superfluous fat from meat.
2. Wipe with damp cloth; spread on board.
3. Mix crumbs and seasonings: add melted butter.
4. Spread crumbs over meat, roll up, tie in shape.
5. Place in roasting pan; pour around meat 2 tb. dripping
melted in 1 c. boiling water.
6. Cover tightly; cook in a moderate oven IJ^ to 2 hours;
uncover last half hour of cooking.
7. Serve with Brown Gravy.
Note. — Meat may be made more tender by pounding
before cooking; use wooden potato-masher or edge of a
heavy plate.
BEEF
41
BEEF LOAF.
l}/2 lbs. raw beef, minced.
1 c. stale bread crumbs.
1 T. salt.
Ys T. pepper.
}/2 T. grated onion.
3^ T. grated lemon rind.
1 tb. chopped parsley.
1 tb. butter, melted.
1 egg.
1. The meat should be finely minced.
2. Add seasonings, butter and beaten egg.
3. Mix thoroughly.
4. Pack into greased baking pan; cover top with greased
paper, or shape into a roll ; wrap in greased paper.
5. Bake in a moderate oven 45 to 60 mins.
6. Baste every 10 minutes with 2 tb. beef dripping
melted in 1 c. boiling water.
7. Serve with Tomato Sauce or Brown Gravy.
KIBBEE.
1^2 lbs. raw beef, minced.
1 T. salt.
}i T. pepper.
ys tb. grated onion.
1 tb. chopped parsley.
1 c. stewed and strained tomatoes.
1 tb. butter.
1. Add seasonings to the meat; mix thoroughly.
2. Shape into thick, flat cakes.
3. Place in baking pan or casserole.
4. Add tomatoes and butter.
5. Bake in moderate oven 30 to 40 mins.; baste every
10 mins.
BEEFSTEAK AND KIDNEY PIE.
1. Wipe meat; cut into 1 inch pieces.
2. Cover bone and coarser pieces with cold water; let
stand }/2 hour, then heat to boiling.
3. Season meat with salt and pepper; roll in flour.
4. Try out pieces of fat in frying-pan; brown floured
meat in fat.
42
CANADIAN COOK BOOK
5. Add meat to stock; reheat to boiling, then reduce
heat and cook below boiling point until tender. Add 1
small onion if desired.
6. Soak, trim and parboil kidneys; drain.
7. Cut into pieces, season, roll in flour, brown in hot
fat; add to meat and stock.
8. When meat is tender, thicken with flour (23/^ tb.
to 1 c. stock) mixed to a paste with cold water.
9. Season, turn into baking dish.
10. Cover with pastry or rich tea biscuit crust.
11. Bake in hot oven.
STEWED KIDNEYS.
1. Wash kidneys; soak 1 hour in lukewarm, salted water.
2. Drain, remove skin, cut open and remove tubes.
3. Cover with cold water; heat gradually to boiling then
cook below boiling point 20 mins. ; drain.
4. Cut into pieces, season, roll in flour, brown in hot fat.
5. Cover with boiling water, cover and cook below
boiling 13^2 hours or until tender. Onion may be added.
6. Thicken with flour mixed to a paste with cold water;
season.
7. Serve on toast; garnish with toast points and parsley.
BEEF LEFT-OVERS.
SHEPHERD'S PIE.
2tb.
2 c. minced cooked meat.
f.g-
Salt and pepper.
VsT.
1 T. grated onion.
}/2 c. left-over gravy or stock.
Mc.
3 c. mashed potatoes.
1 egg.
1. Mix meat, seasonings and gravy; heat.
2. Worcestershire sauce, tomato catsup or parsley may
be added.