The Fredericksburg home kitchen cook book

Boil 3 pounds of lean veal in enough water to cover it well. Add a little salt, and boil slowly, until the meat falls from the bones. Take out the meat and set aside to cool. To the liquid in which the meat was cooked, add pepper and salt to taste, a few cloves, two bay leaves, a little celery salt or seed, a few mustard seeds and the grated rind of a lemon. Cook the liquid about y2 hour longer with the seasoning, then add 2 tablespoonfuls of gelatine, (dissolved in a little cold water), and strain. Arrange the chopped meat in a wet mold, and pour the liquid over it. Let stand until the next day, when it may be turned out on a flat dish and sliced. When serving garnish with parsley and sliced lemon or sliced tomatoes. White Fricassee of Tongue. Tongue boiled in salt water, diced fine. Melt a sufficient quantity of butter browned slightly, one chopped onion and a tablespoon flour, add the boiled down liquid from the tongue. Add slices of lemon, from which the seed have been carefully removed, mace, white pepper to taste and % glass white wine and put the diced tongue into the liquid, boiling both together — 34 — over a very slow fire. Serve with small round meat dumplings that have been boiled in salt water or soup stock. The sauce may be thickened with the yolks of eggs before serving which greatly improves both taste and appearance. MRS. F. MORGAN. Pickled Meat. To 100 lb meat, allow 8 lb salt; % lb sugar (Kandis-Zucker) ; 2 oz. saltpeter; 32 quarts water. Boil and then allow to cool. The meat, cut, is placed into the barrel or crock; the cooled brine poured over. Small boards weighted with stones laid on top to keep meat well under brine. The pieces reserved for smoking should be removed after two weeks while the rest may remain in pickle until used. From time to time pieces of beef or tongue may be placed in same brine without detriment to taste. MRS. BANNOWSKY. Lambs Chops with Green Peppers* 4 large lamb chops, iy2 cupfuls stock, 2 small onions, minced 1 teaspoon curry-powder, 2 green peppers, chopped, iy2 tablespoon corn flour, 1 cupful canned tomatoes, salt and pepper. (Cut chops from leg of lamb; 4 chops will weigh about iy2 lb). Fry the onions and chopped peppers in three (3) tablespoons of lamb fat, until tender. Add the tomatoes, stock and seasonings to taste. Thicken with flour mixed with a little cold water. Broil chops slightly, — 35 — season, lay them in a baking dish, pour over the sauce, and bake ten minutes in a hot oven. Serve with rice timbles. The above recipe will serve four. Curry Salad Dressing. y2 teaspoon curry powder, 1' tablespoon tarragon vinegar or lemon juice, 6 tablespoons olive oil or salad oil, y2 teaspoon onion salt, ^4 teaspoon pepper. Mix thoroughly all dry ingredients and oil, add slowly the vinegar to thin. This is especially good with cold fish. French Steak. Take a flank steak, remove the fat and score the steak by cutting lightly crosswise with knife. Put a piece of fat in one end and roll the steak, fastening with sticks an inch apart. Then cut in inch slices, leaving a stick in each slice. Have broiler hot and greased. Sear one side and then the other. Let cook twenty-five minutes. Sprinkle with salt, pepper, and melted butter. Serve with parsley garnishments.