Council cook book

Two cups bread crumbs, one cup chopped nuts, one-third cup melted butter, one-half cup hot water or stock, one and one-half teaspoons salt, one-fourth teaspoon pepper, one-half teaspoon Worcestershire sauce, few drops onion juice, one egg. Make into loaf shape and bake one hour in moderate oven, covering the first half hour. Baste a few times with melted butter and serve with tomato sauce or brown sauce with chopped nuts. Italian Hash. Chop one pint cold roast beef or lamb with one calf brain, previously cooked. Add two tablespoons Percy J. Meyer Herbert S. Meyer HARDWOOD INTERIOR CO. INLAID FLOORS ESSsSfr melted butter, one tablespoon anchovy sauce, the yolks of four eggs, salt and pepper to taste. Form into balls, roll in egg and bread crumbs, and fry in hot fat. Serve with tomato sauce. Fried Sausage. Prick the sausage with a fork, put in a pan, pour on boiling water, and cook for two minutes. Remove the sausage and dry it. Have ready a pan with hot fat. Put in the sausage and fry for ten minutes. Whole Calf's Liver. Cut in slices half way through the liver; put in parsley, green onion and dry onion, all well minced, pepper and salt. Heat thoroughly a Dutch oven (covered iron pot), and then put in a large spoon of butter and the liver. Add a little water, cover and put into oven and bake one-half to three-quarters of an hour. Liver Stewed in Madeira Wine. Take one pound calf's liver, cut in pieces, clean well with a cloth, then fry in a pan with two tablespoons of butter on a brisk fire for five minutes. Season with a pinch of salt and a little pepper. Add half a glass of Madeira wine, reduce for one minute, then pour over about half a pint of mushroom sauce ; cook again for three minutes, then add one tablespoon butter and the juice of half a lemon, tossing well without letting it boil. Pour the whole on a hot serving dish and serve with some heart-shaped pieces of fried bread. Best in the World. Have held the Market 128 Years Spanish Liver. Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock. Add one cup of bread crumbs which have been soaked in hot water and then drained. Mix all with the liver and bring to a boil. Serve with Spanish rice. Tripe, Family Style. Scald and scrape two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown. When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours. Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three big spoons flour thinned with little water; add Worcestershire sauce, catsup, paprika, ginger, and spoon of salt. It should all be quite thick, like paste, when cooked. Tripe a la Creole. Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce: Take one spoon fat, brown it with two tablespoons ' flour ; then add one can boiled and strained tomatoes, one can mushrooms, salt and pepper to taste. Serve in ramekins. L^ ^ T A/I O M ^ <» ^- '^- *^ '^^ ^'^' Binding . O. O 1 IVl \.>^ IN O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes Tripe a la Caen.