SCALLOPED MEAT.— Take any kind of meat scraps, or only
one kind of meat, chop fine, put a layer in a scalloping-pan, then a
layer of mashed or chopped potatoes, salt, pepper, and onion, and
then a layer of bread crumbs. Repeat this until the dish is full,
being sure that the top layer has the bread crumbs, then add
enoug'h gravy to just reach the to✪ Scalloped Meatp, and bake an hr. or IJ^ hrs. —
Mrs. B. Jackson, 44 W. 35th St., Chicago, 111.
MEAT SCALLOP.— Have 1 tablespoon butter, J^ teaspoon
onion (minced), 1 tablespoon flour, Yz cup hot water, 1 cup cold
meat, chopped fine, mashed potatoes✪ Meat Scallop. Put butter and onion in sauce-
pan, set on stove; when hot, add flour, and stir until smooth, add'
water and season to taste. Mix cold meat and mix all together,
put in baking-dish and cover. — 'Mrs. W. W. Lipps, 651 E. 50th St.,
Chicago, 111.
VARIATION I. — Grind up left-overs of meat and put in indi-
vidual vegetable dishes and season, and break an tgg over, and
salt and pepper. Sprinkle cracker crumbs, and put bits of butter
on top, and set in oven to bake. — ^Mrs. Marie Humphrey, 3446 S.
State St., Chicago, 111.
HAM AND EGGS SCALLOPED.— Chop cold boiled ham and
bread crumbs in equal quantities; add salt, pepper, and 1 tablespoon
of melted butter to each cup of the mince, with milk to moisten.
Fill muffin pan half full. Break an t^g on the top of each✪ Ham and Eggs Scalloped. Dust
with salt, pepper, and powdered cracker crumbs. Bake 10 min-
utes. Mrs. David Harvey, 1449 S. State St., Chicago, 111.
COOK COUNTY COOK BOOK 377
SCRAMBLED MEAT.— Put fried ham through meat cutter
and beat eggs a little. Put ham in spider, with milk and butter,
pepper and salt✪ Scrambled Meat. Cook as for scrambled eggs. — Mrs. B. Grass, 533
E. 43rd St., Chicago, 111.
VARIATION II. — Hash up any left-over meat, stir into eggs,
and put into a hot frying-pan. When less eggs are used substitute
milk. — Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.
SCRAMBLED MUTTON.— Chop 3 cups cold boiled mutton
fine, and put upon the fire with ^ cup butter and 3 cups hot water;
when hot break in 4 eggs, and stir constantly, until it thickens.
Season with pepper, salt✪ Scrambled Mutton, and serve on toasted 'bread. — Mrs. D. E.
Gentry, Glencoe, 111.
SCALLOPED MUTTON.— 1 pt. of cold, chopped meat, V,
teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon of hutter, 1 tea-
spoon of .flour, 1 cup of water✪ Scalloped Mutton. Chop the meat rather coarsely, add
salt and pepper. Heat the butter, and stir in the flour; when
browned darkly, add the water, and season with gravy thus made
with salt and pepper. Arrange alternate layers of meat and gravy
in a baking-dish, using 3 layers of gravy and 2 of the mutton.
Cover the top with a slig'ht sprinkling of bread crumbs, and bake
20 minutes in a hot oven. This dish may be prepared the day
before, if needed for breakfast, and set in a cold place. — ^Mrs. F. B.
Hannah, 4045 Armour Ave., Chicago, 111.
MEAT SOUFFLE.— Have 1^ cups milk, 1 tablespoon butter,
1^ tablespoons flour, a little onion juice, y^ teaspoon salt and
pepper each; stir \x\ Xy-z cups chopped meat (chicken, lamb, tongue,
beef, or any other meat). While cooking, add beaten yolks of 2
eggs, cook 1 minute and set away to cool. When cool, add 'beaten
whites (stiff). Bake 20 minutes in buttered pudding dish. — ^Mrs.
H. A. Klein, 12 E. 48th St., Chicago, 111. ✪ Meat Souffle
Page 259 · 7 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
SCALLOPED MEAT.— Take any kind of meat scraps, or only one kind of meat, chop fine, put a layer in a scalloping-pan, then a layer of mashed or chopped potatoes, salt, pepper, and onion, and then a layer of bread crumbs. Repeat this until the dish is full, being sure that the top layer has the bread crumbs, then add enoug'h gravy to just reach the top, and bake an hr. or 1 1/2 hrs. — Mrs. B. Jackson, 44 W. 35th St., Chicago, 111.
MEAT SCALLOP.— Have 1 tablespoon butter, 1/2 teaspoon onion (minced), 1 tablespoon flour, 1/2 cup hot water, 1 cup cold meat, chopped fine, mashed potatoes. Put butter and onion in saucepan, set on stove; when hot, add flour, and stir until smooth, add' water and season to taste. Mix cold meat and mix all together, put in baking-dish and cover. — Mrs. W. W. Lipps, 651 E. 50th St., Chicago, 111.
VARIATION I. — Grind up left-overs of meat and put in individual vegetable dishes and season, and break an egg over, and salt and pepper. Sprinkle cracker crumbs, and put bits of butter on top, and set in oven to bake. — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111.
HAM AND EGGS SCALLOPED.— Chop cold boiled ham and bread crumbs in equal quantities; add salt, pepper, and 1 tablespoon of melted butter to each cup of the mince, with milk to moisten. Fill muffin pan half full. Break an egg on the top of each. Dust with salt, pepper, and powdered cracker crumbs. Bake 10 minutes. Mrs. David Harvey, 1449 S. State St., Chicago, 111.
SCRAMBLED MEAT.— Put fried ham through meat cutter and beat eggs a little. Put ham in spider, with milk and butter, pepper and salt. Cook as for scrambled eggs. — Mrs. B. Grass, 533 E. 43rd St., Chicago, 111.
VARIATION II. — Hash up any left-over meat, stir into eggs, and put into a hot frying-pan. When less eggs are used substitute milk. — Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.
SCRAMBLED MUTTON.— Chop 3 cups cold boiled mutton fine, and put upon the fire with 1/2 cup butter and 3 cups hot water; when hot break in 4 eggs, and stir constantly, until it thickens. Season with pepper, salt, and serve on toasted bread. — Mrs. D. E. Gentry, Glencoe, 111.
SCALLOPED MUTTON.— 1 pt. of cold, chopped meat, 1/2 teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon of butter, 1 teaspoon of flour, 1 cup of water. Chop the meat rather coarsely, add salt and pepper. Heat the butter, and stir in the flour; when browned darkly, add the water, and season with gravy thus made with salt and pepper. Arrange alternate layers of meat and gravy in a baking-dish, using 3 layers of gravy and 2 of the mutton. Cover the top with a slig'ht sprinkling of bread crumbs, and bake 20 minutes in a hot oven. This dish may be prepared the day before, if needed for breakfast, and set in a cold place. — Mrs. F. B. Hannah, 4045 Armour Ave., Chicago, 111.
MEAT SOUFFLE.— Have 1 1/2 cups milk, 1 tablespoon butter, 1 1/2 tablespoons flour, a little onion juice, 1/2 teaspoon salt and pepper each; stir in 1 1/2 cups chopped meat (chicken, lamb, tongue, beef, or any other meat). While cooking, add beaten yolks of 2 eggs, cook 1 minute and set away to cool. When cool, add 'beaten whites (stiff). Bake 20 minutes in buttered pudding dish. — Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111.
Records on this page
Scalloped MeatMeat ScallopHam and Eggs ScallopedScrambled MeatScrambled MuttonScalloped MuttonMeat Souffle