FoodNet

A laboratory manual of foods and cookery

1916

Page 61 · 9 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Ingredients : 2 c. cold roast beef i egg | c. crumbs 2 tsp. melted butter seasoning✪ Meat Cakes MethocF: Shape into oval cakes and brown in butter. Meat Pie Ingredients : 2 c. chopped roast beef i c. mashed potatoes gravy seasoning✪ Meat Pie Method : Combine ingredients except potatoes. Place in a buttered baking dish and cover with mashed potato. Brush with beaten egg. Bake until potatoes are slightly browned. Browned Hash Ingredients : 1 c. meat 4 tbsp. fat 2 c. mashed potatoes salt and pepper | c. boiling water onion juice chopped parsley✪ Browned Hash Method : Put the mixture into a frying pan in which i tbsp. of fat has been heated. Spread smoothly ; cook over moderate heat so it will brown slowly and not burn. Cook about one half hour and do not stir. Fold like an omelet. The same mixture may be made into small cakes f inch thick and browned in the same way. MEATS, STOCK SOUPS, AND GELATIN 143 Casserole of Rice and Meat Ingredients : 2 c. cooked lamb i tbsp. chopped parsley i tsp. salt i egg (may be omitted) I tsp. pepper \ c. fine crumbs \ tsp. onion juice 4 c. boiled rice stock✪ Casserole of Rice and Meat Method : Season meat and mix with crumbs and beaten egg ; add enough stock to make it pack easily. Line a mold with 3 c. rice, fill with the meat ; cover with remainder of rice, cover tightly and steam 45 minutes. Serve with Cuban sauce. Casserole of Beef Cut cold roast beef and steak alone or in combination in i inch cubes ; there should be one quart. Put in a casserole dish and add 2 c. brown sauce or roast beef gravy, \ c. celery, and \ c. carrots cut in cubes, i onion thinly sliced, i c. canned tomatoes, i tsp. Worces- tershire sauce, \ tsp. salt, and \ tsp. pepper. Cover and bake one hour ; then add i c. peas, beans, or mushrooms, canned or fresh, i c. potato balls, previously cooked in boiling salted water 10 minutes. Serve from casserole. Casserole of Veal Ingredients : i Ib. veal 3 c. stock 3-4 small onions i small piece salt pork \ c. cubed carrots i small piece suet \ c. cubed onions 6 tbsp. flour i stalk celery kitchen bouquet 8 potato balls seasonings Method : Brown the vegetables and meat in tried-out salt pork. Make a brown sauce with flour and stock. Pour over the meat and vege- tables in a casserole. Bake one hour. 144 LABORATORY MANUAL OF FOODS AND COOKERY Souffle of Lamb Ingredients : 2 c. lamb i tsp. kitchen bouquet 2 tbsp. butter ^ c. stock 3 tbsp. flour i c. cream or milk \ tsp. salt | c. crumbs cayenne i tsp. parsley 3 eggs Method : Prepare sauce, add meat, crumbs, and seasonings. Add the well- beaten yolks, and fold in the stiffly beaten whites of eggs. Bake in moderate oven until light. Royal Scallop Ingredients : I Ib. ham 3 tbsp. flour 3 hard-cooked eggs 3 tbsp. butter parsley i pt. milk 2 c. buttered crumbs Method : Scald a blade of mace with the milk, and strain. Make a white sauce of the butter, flour, and hot milk. Chop ham and eggs, add parsley and white sauce. Prepare as any scalloped dish. Bake in hot oven until crumbs are brown. MEAT SAUCES Brown Sauce Ingredients : i tbsp. chopped onion 2 tbsp. butter i tbsp. chopped carrot 3 tbsp. flour i sprig parsley j tsp. salt i sprig thyme 5 tsp. pepper piece bay leaf i c. brown stock Method : ✪ Casserole of Beef