ITALIAN ENTREE.— Slice remains of boiled or roast fresh
tongue, and cover with oil and lemon juice, and leave in the mari-
nade for 1 hr. Then add salt, pepper, some sliced onion, a little
parsley, and a few mushrooms, cut into halves. Place in a frying-
pan and cook slowly for about 15 minutes, moistening with a table-
spoon of sherr}^ and a little lemon juice; just before taking from
the fire, add a little brown stock and a" little tomato sauce, well
seasoned, — Mrs. Roger Rawlings, Chicago Heights, 111,
LEFT-OVER MEAT LOAF.— Take left-over meat of any
kind, or two or three kinds, and put through a food chopper, sea-
son same as for ordinary meat loaf; mix with bread crumbs and 1
cup milk✪ Left-Over Meat Loaf, and bake about ^ hr. — Mrs. Henry T, Lane, 305 S. 4th
Ave., Maywood, 111.
VARIATION I.— (Served hot).— Mix thoroug^hly 2 cups fine-
ly chopped cold meat, 1 cup bread crumbs, 2 eggs, 1 small onion,
chopped. Salt and pepper, place in well-buttered basin, cover with
368 LEFT OVER UEKT
buttered paper and set in a large basin of hot water; bake 1 hr.;
turn on a hot platter, and serve with gravy. — Mabel Sturtevant,
105 S. Dearborn St., Chicago, 111.
VARIATION II. — Mix well 1 pt. chopped meat, 6 soda bis-
cuits, or bread crumbs, 1 teaspoon onion, chopped fine. Salt and
pepper, pinch of sage, if desired. If lean meat is used add a piece
of butter and moisten with milk until it will pack in a loaf in a
basin. Bake and serve hot for tea. This is a nice dish for tea. —
Mrs. E. M. Fay, 1239 N. Clark St.. Chicago, 111.
.BROWNED MINCE MEAT OF BEEF.— Heat the remains
of cold roast, % as much mashed potatoes, 1 cup gravy, seasoning
of pepper, salt, mustard and catsup, very hot in saucepan, pile on
dish, cover with bread crumbs, put little bits of butter over and
brown quickly in oven. — Mrs. Dora Brown, 3805 S. Wabash Ave.,
Chicago, 111.
MINCED CORNED BEEF.— Remove all bones and gristle
of cold 'boiled corned beef. Chop fine, with a good proportion of
cold boiled potatoes. Fry 3 slices of thin salt pork in a spider;
when crisp and brown, take it up, and put in the minced meat and
potatoes. Let it cook 20 minutes. Take it up in a covered dish,
with the slices of pork placed on top. — Eloise Jennings, Winnetka,
111.
FRIED MINCED MEAT.— Mince fine any pieces of cold
meat, mix with bread crumbs, and 1 well-beaten egg, press together
and fry in slices in hot fat. — Mrs. M. Crowell, 3101 S. State St.,
Chicago, 111.
MINCED MUTTON WITH POACHED EGGS.— Mince cold,
lean mutton that is free from fat and gristle. Season with pepper
and salt, and place it over the fire with a little good stock; warm
well, but do not boil. Mash smoothly some hot potatoes and mix
with a little milk; make a wall of them around the platter, put the
mutton in the center, and lay 3 or 4 nicely poached eggs on the
top. — 'Mrs. M. C. Cauler, 3245 S. State St., Chicago, 111.
MINCE MEAT ON TOAST.— Heat 2 cups minced meat, 2
teaspoons butter, 2 teaspoons flour, 2 cups stock or milk, }4 tea-
spoon salt, pepper, % teaspoon Worcestershire or onion juice, 6
COOK COUNTY COOK BOOK 369
slices toast,✪ Mince Meat on Toast in a white or brown sauce, serve on toast, garnish
with parsley.— Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111.
Page 253 · 2 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
ITALIAN ENTREE.— Slice remains of boiled or roast fresh tongue, and cover with oil and lemon juice, and leave in the marinade for 1 hr. Then add salt, pepper, some sliced onion, a little parsley, and a few mushrooms, cut into halves. Place in a fryingpan and cook slowly for about 15 minutes, moistening with a tablespoon of sherry and a little lemon juice; just before taking from the fire, add a little brown stock and a little tomato sauce, well seasoned, — Mrs. Roger Rawlings, Chicago Heights, 111,
LEFT-OVER MEAT LOAF.— Take left-over meat of any kind, or two or three kinds, and put through a food chopper, season same as for ordinary meat loaf; mix with bread crumbs and 1 cup milk, and bake about ^ hr. — Mrs. Henry T, Lane, 305 S. 4th Ave., Maywood, 111.
VARIATION I.— (Served hot).— Mix thoroughly 2 cups finely chopped cold meat, 1 cup bread crumbs, 2 eggs, 1 small onion, chopped. Salt and pepper, place in well-buttered basin, cover with
buttered paper and set in a large basin of hot water; bake 1 hr.; turn on a hot platter, and serve with gravy. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION II. — Mix well 1 pt. chopped meat, 6 soda biscuits, or bread crumbs, 1 teaspoon onion, chopped fine. Salt and pepper, pinch of sage, if desired. If lean meat is used add a piece of butter and moisten with milk until it will pack in a loaf in a basin. Bake and serve hot for tea. This is a nice dish for tea. — Mrs. E. M. Fay, 1239 N. Clark St.. Chicago, 111.
.BROWNED MINCE MEAT OF BEEF.— Heat the remains of cold roast, % as much mashed potatoes, 1 cup gravy, seasoning of pepper, salt, mustard and catsup, very hot in saucepan, pile on dish, cover with bread crumbs, put little bits of butter over and brown quickly in oven. — Mrs. Dora Brown, 3805 S. Wabash Ave., Chicago, 111.
MINCED CORNED BEEF.— Remove all bones and gristle of cold boiled corned beef. Chop fine, with a good proportion of cold boiled potatoes. Fry 3 slices of thin salt pork in a spider; when crisp and brown, take it up, and put in the minced meat and potatoes. Let it cook 20 minutes. Take it up in a covered dish, with the slices of pork placed on top. — Eloise Jennings, Winnetka,
FRIED MINCED MEAT.— Mince fine any pieces of cold meat, mix with bread crumbs, and 1 well-beaten egg, press together and fry in slices in hot fat. — Mrs. M. Crowell, 3101 S. State St., Chicago, 111.
MINCED MUTTON WITH POACHED EGGS.— Mince cold, lean mutton that is free from fat and gristle. Season with pepper and salt, and place it over the fire with a little good stock; warm well, but do not boil. Mash smoothly some hot potatoes and mix with a little milk; make a wall of them around the platter, put the mutton in the center, and lay 3 or 4 nicely poached eggs on the top. — Mrs. M. C. Cauler, 3245 S. State St., Chicago, 111.
MINCE MEAT ON TOAST.— Heat 2 cups minced meat, 2 teaspoons butter, 2 teaspoons flour, 2 cups stock or milk, }4 teaspoon salt, pepper, % teaspoon Worcestershire or onion juice, 6
slices toast, in a white or brown sauce, serve on toast, garnish with parsley.— Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111.
Records on this page
Left-Over Meat LoafMince Meat on Toast