The farm cook & rule book

Select parts from two loins containing the ribs and trim off the backbone. Shape each piece into a semicircle, having the ribs outside, and sew pieces together to form a crown. Trim ends of the bones evenly, taking care that they are not too long. Sprinkle with salt, dredge with flour and place in a roasting pan on a rack, if one is available, with the bones down. Bake in a hot oven 2 hours, basting every 20 minutes with the fat in the pan which comes from the trimmings of pork fat placed under the meat. When cooked, remove to a platter and surround with baked apples. Braised Heart Wash a calf's heart weighing 2 pounds and remove the veins, arteries and clotted blood. Stuff with a dressing made by mixing together % cupful of bread crumbs, % cupful of hot water, 1 teaspoonful of ground sage, 1 tablespoonful of chopped onion, 1 teaspoonful of chopped red pepper and 1 teaspoonful of salt. Sew together at the top, sprinkle with salt and pepper, roll in flour and brown in hot fat. Place in a small deep baking dish, fill the pan half full of boiling water, cover closely and bake slowly 2 hours, basting three or four times every hour. Remove the heart from the pan and set it on a platter in a warm place. Thicken the liquor left in the pan with flour mixed to a thin paste with a little cold water, using 2 tablespoonfuls of flour to every cupful of liquid. Season with salt and pepper and pour around the heart before serving. Irish Stew 5 pounds mutton * % onion 4 cupfuls potatoes % cupful flour % cupful turnips salt % cupful carrots pepper Cut the meat into small pieces, removing the fat. Try out the fat and brown the meat in it. When well browned, cover with boiling water, boil for 5 minutes and then cook at a lower temperature until the meat is done. Add the vegetables, which have been cut in small cubes, and the salt during the last hour of cooking, the potatoes being added 15 minutes before serving. Thicken with flour diluted with cold water. Serve with dumplings. Scotch Stew 2 necks mutton 2 tablespoonfuls suet 1 onion 2 tablespoonfuls flour 4 cupfuls strained tomatoes 1 bay leaf Cut the necks into small pieces. Put suet into a kettle and shake on the stove until melted. Remove cracklings, add mutton and sear in the fat. Draw to the back of the stove, add flour to fat and mix, add tomatoes, stir until boiling, add seasonings, cover and simmer gently 1% hours. Veal Jelly Cover a knuckle of veal broken in small pieces with boiling water and let simmer until tender, together with a few slices of carrot, half an onion and a stalk of celery. Drain, reserving the broth, remove all the meat from the bones and return the gristle and bones to the broth. Simmer until 1 cupful of broth is left. Strain and set aside to cool. When the meat is almost cold, cut in tiny cubes or put through the food grinder. Remove the fat from the broth, reheat and stir the veal into it, adding salt, pepper and any other seasonings desired. Decorate a mold with hard cooked eggs, which have been sliced, pour the veal mixture into this, cover with oiled paper, press down with a weight and let stand until the jelly is cold and firm. Serve sliced very thin.