lb. salt pork through a meat grinder, or use a proportionate quan-
tity of one or more kinds of left-over meat, ground or chopped
fine. Season with pepper, salt, and onion; add a little butter, 1
beaten tg^, 6 or 8 crackers (crumb), and 1 cup of milk. Stir up
COOK COUNTY COOK BOOK 31S
and ttlould into a loaf. Bake in a moderate oven. — Mrs. C. K.
Wurtz, 216 S. 2nd Ave., Maywood, 111.
CREOLE BEEF LOAF.— Grind together' 20 cents worth
round steak and 5 cents worth fresh pork with 1 small onion, a little
celery salt, and pepper to taste. Mix with 1 cup milk, 1 cup toast-
ed bread crumbs, 1 beaten egg✪ Beef Loaf, heaping teaspoon butter. Form
into loaf, put into hot oven for 10 minutes, cover with 1 part sea-
soned tomatoes or chili sauce, bake Ij^ hrs., basting often, and
keeping tomatoes heaped on top. — Mrs. N. Williams, 4548 Prairie
Ave., Chicago, 111.
MOCK DUCK.— 2 lbs. beef steak. Put in roasting-pan and
fill with dressing made as follows ij^ a loaf of bread, pulled very
fine, 1 large onion, chopped fine, 1 large teaspoon poultry dress-
ing, butter size of an egg. Season with salt and pepper✪ Mock Duck, to taste.
Roll beef steak all around dressing, and fasten, so that it will not
unroll, and roast in oven about 1 hr. — Mrs. J. C. Caruthers, 3306
Vernon Ave., Chicago, 111.
BEEF PUDDING.— Stew 1 lb. fat steak until tender, so that
it may be picked apart with a fork, place in baking-dish with a
large cup of the 'liquor, and a large spoonful of butter or beef
drippings. Make a batter of 1 egg, Yz pt. of buttermilk, a scant
teasoon of soda, a pinch of salt, and flour enough to make a stiff
batter✪ Beef Pudding. Pour this over the beef and bake 20 minutes in a hot
oven. Turn out on a meat dish, cut in squares, and pour over it
a pt. of gravy made from the stock in which the beef was boiled. —
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
BEEF PIE WITH POTATO CRUST.— Put all the small
pieces of meat, also the left-over gravy, so as to half fill a baking-
pan. Add a lump of butter, a bit of sliced onion, pepper and salt,
and enough water to make plenty of gravy. Put over the fire,
thicken with a tablespoon of flour; cover it up and let stew gen-
tly. Boil sufficient potatoes to fill up the baking-dish, mash
smooth and beat light with milk✪ Beef Pie with Potato Crust and butter. Place on top of the
meat, brush it over "with an egg, place the dish in the oven, let it
become brown. — Mrs. C. J. Jeffries, Winnetka, 111.
TO ROAST BEEF.— Place the clean-cut side of the meat
upon a smoking hot pan, which must be over a hot fire. Press it
316 MEATS ✪ To Roast Beef
Page 216 · 6 recipe records on this page
Presented as published in 1912. 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
lb. salt pork through a meat grinder, or use a proportionate quantity of one or more kinds of left-over meat, ground or chopped fine. Season with pepper, salt, and onion; add a little butter, 1 beaten egg, 6 or 8 crackers (crumb), and 1 cup of milk. Stir up
and mould into a loaf. Bake in a moderate oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
CREOLE BEEF LOAF.— Grind together 20 cents worth round steak and 5 cents worth fresh pork with 1 small onion, a little celery salt, and pepper to taste. Mix with 1 cup milk, 1 cup toasted bread crumbs, 1 beaten egg, heaping teaspoon butter. Form into loaf, put into hot oven for 10 minutes, cover with 1 part seasoned tomatoes or chili sauce, bake Ij^ hrs., basting often, and keeping tomatoes heaped on top. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111.
MOCK DUCK.— 2 lbs. beef steak. Put in roasting-pan and fill with dressing made as follows: a loaf of bread, pulled very fine, 1 large onion, chopped fine, 1 large teaspoon poultry dressing, butter size of an egg. Season with salt and pepper, to taste. Roll beef steak all around dressing, and fasten, so that it will not unroll, and roast in oven about 1 hr. — Mrs. J. C. Caruthers, 3306 Vernon Ave., Chicago, 111.
BEEF PUDDING.— Stew 1 lb. fat steak until tender, so that it may be picked apart with a fork, place in baking-dish with a large cup of the 'liquor, and a large spoonful of butter or beef drippings. Make a batter of 1 egg, Yz pt. of buttermilk, a scant teaspoon of soda, a pinch of salt, and flour enough to make a stiff batter. Pour this over the beef and bake 20 minutes in a hot oven. Turn out on a meat dish, cut in squares, and pour over it a pt. of gravy made from the stock in which the beef was boiled. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
BEEF PIE WITH POTATO CRUST.— Put all the small pieces of meat, also the left-over gravy, so as to half fill a bakingpan. Add a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy. Put over the fire, thicken with a tablespoon of flour; cover it up and let stew gently. Boil sufficient potatoes to fill up the baking-dish, mash smooth and beat light with milk and butter. Place on top of the meat, brush it over with an egg, place the dish in the oven, let it become brown. — Mrs. C. J. Jeffries, Winnetka, 111.
TO ROAST BEEF.— Place the clean-cut side of the meat upon a smoking hot pan, which must be over a hot fire. Press it
Records on this page
Beef LoafCreole Beef LoafMock DuckBeef PuddingBeef Pie with Potato CrustTo Roast Beef