Skewer meat into shape. Lay it on a rack in a meat pan, skin side down, and place pieces of fat from meat in the bottom of the pan. Dredge meat and pan with flour. Place it in a hot oven on the grate, turning until entire surface is seared. Remove to the floor or lower grate of oven and baste every 10 minutes. Season when partially cooked. Meat may be roasted in a Fireless Cooker provided with hot plates. Meat is first seared and then finished in the Fireless Cooker, BROILING. Remove extra fat from the meat. Grease the broiler with some of the fat. Place over a clear fire; sear, and then turn every 10 seconds. Chops 1 in. thick should be cooked 5 minutes. A steak 1 inch thick should be ‘cooked 8 minutes. Season and serve on a hot platter. PAN-BROILING. Teemove extra fat from the meat. Heat a frying-pan very hot, rub slightly with some of the fat. Sear the meat on both sides, then cook more slowly, turning every 10 seconds. Stand chops up on edge to brown. Keep the pan free from fat. The time for pan-broiling is the same as for broiling. 27 POT ROAST. Nearly all tough cuts may be used. The rump or the lower part of the round is preferable. Wipe meat, sear in hot frying-pan, and lard outer surface if meat is lean. Place in kettle, add 1 c. boiling water and cover tightly. Cook slowly until meat is tender, adding only enough water to prevent burning. Season when nearly done.✪ Pot Roast Serve with brown gravy made with liquid left in pan. BOILED TONGUE OR HAM. Wipe meat and put in kettle, cover with cold water, and bring slowly to boiling point. Boil 5 minutes, remove scum, and simmer until tender (3 or 4 hours)✪ Boiled Tongue or Ham. Cool slightly in water in which it was cooked, then take from water and remove skin. If Fireless Cooker is used, it may be necessary to reheat meat and return to Cooker. HAMBURG STEAK, Chop finely 14 lbs. lean raw beef; add 1 tsp. salt, pepper, and, if desired, a few drops onion juice✪ Hamburg Steak. Shape into fiat cakes and pan-broil. BEEF STEW. 14 lbs. beef from leg. 4 potatoes cut in 4 in. slices. 1 onion cut in slices. 1 tsp. salt. 3 ¢. turnip cut in dice. 4 tsp. pepper. 2 ec. carrot cut in dice. 4 c. flour. 1 qt. water✪ Beef Stew. Remove fat and cut meat into 1 inch pieces; put aside tenderest pieces of meat; put the rest of the meat and bone into the cold water, and soak 1 hour, then heat until it bubbles. Season reserved meat and roll it in the flour; melt the fat in a frying pan, remove the scraps, brown the sliced onion and then the floured meat in the hot fat, add both to the stew and cook for 2 hours at a low temperature. Add the vegetables and the flour, which has been mixed with 4 c. cold water, and cook for 1 hour or until the meat and vegetables are tender. Remove the bone, season and serve. If the Fireless Cooker is used, less water is required. KIBBEE. 14 lbs. uncooked tough meat. 1 tsp. salt. 1 tbsp. grated onion. Pepper. 1 tbsp. chopped parsley. 1 c. stewed and strained tomatoes. 1 tbsp. butter✪ Kibbee. Chop meat very fine, add seasonings; form into balls about the size of an egg, place in baking pan, add tomatoes and _ butter. Bake in moderate oven 30 minutes, basting three or four times. CANNELON. 13 lbs. uncooked tough meat. 1 tbsp. chopped parsley. dee SD. So.) topes Grated rind of 3 lemon. Pepper. ; Few gratings nutmeg. 4 tsp. onion juice. 1 tbsp. butter (melted). 1 egg✪ Cannelon. Chop meat very fine and add remaining ingredients. If desired, seasonings may be omitted. Shape in a roll about 6 inches long. Wrap in greased paper, put in baking pan, bake in a moderate oven 45 minutes, basting the paper every 10 minutes with 2 tbsp. beef drippings melted in 1 c. boiling water. When done, carefully remove the paper, and serve Cannelon with Tomato Sauce. 28 MEAT PIE. ✪ Meat Pie

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Skewer meat into shape. Lay it on a rack in a meat pan, skin side down, and place pieces of fat from meat in the bottom of the pan. Dredge meat and pan with flour. Place it in a hot oven on the grate, turning until entire surface is seared. Remove to the floor or lower grate of oven and baste every 10 minutes. Season when partially cooked. Meat may be roasted in a Fireless Cooker provided with hot plates. Meat is first seared and then finished in the Fireless Cooker, BROILING. Remove extra fat from the meat. Grease the broiler with some of the fat. Place over a clear fire; sear, and then turn every 10 seconds. Chops 1 in. thick should be cooked 5 minutes. A steak 1 inch thick should be ‘cooked 8 minutes. Season and serve on a hot platter. PAN-BROILING. Teemove extra fat from the meat. Heat a frying-pan very hot, rub slightly with some of the fat. Sear the meat on both sides, then cook more slowly, turning every 10 seconds. Stand chops up on edge to brown. Keep the pan free from fat. The time for pan-broiling is the same as for broiling. 27 POT ROAST. Nearly all tough cuts may be used. The rump or the lower part of the round is preferable. Wipe meat, sear in hot frying-pan, and lard outer surface if meat is lean. Place in kettle, add 1 c. boiling water and cover tightly. Cook slowly until meat is tender, adding only enough water to prevent burning. Season when nearly done. Serve with brown gravy made with liquid left in pan. BOILED TONGUE OR HAM. Wipe meat and put in kettle, cover with cold water, and bring slowly to boiling point. Boil 5 minutes, remove scum, and simmer until tender (3 or 4 hours). Cool slightly in water in which it was cooked, then take from water and remove skin. If Fireless Cooker is used, it may be necessary to reheat meat and return to Cooker. HAMBURG STEAK, Chop finely 14 lbs. lean raw beef; add 1 tsp. salt, pepper, and, if desired, a few drops onion juice. Shape into fiat cakes and pan-broil. BEEF STEW. 14 lbs. beef from leg. 4 potatoes cut in 4 in. slices. 1 onion cut in slices. 1 tsp. salt. 3 ¢. turnip cut in dice. 4 tsp. pepper. 2 ec. carrot cut in dice. 4 c. flour. 1 qt. water. Remove fat and cut meat into 1 inch pieces; put aside tenderest pieces of meat; put the rest of the meat and bone into the cold water, and soak 1 hour, then heat until it bubbles. Season reserved meat and roll it in the flour; melt the fat in a frying pan, remove the scraps, brown the sliced onion and then the floured meat in the hot fat, add both to the stew and cook for 2 hours at a low temperature. Add the vegetables and the flour, which has been mixed with 4 c. cold water, and cook for 1 hour or until the meat and vegetables are tender. Remove the bone, season and serve. If the Fireless Cooker is used, less water is required. KIBBEE. 14 lbs. uncooked tough meat. 1 tsp. salt. 1 tbsp. grated onion. Pepper. 1 tbsp. chopped parsley. 1 c. stewed and strained tomatoes. 1 tbsp. butter. Chop meat very fine, add seasonings; form into balls about the size of an egg, place in baking pan, add tomatoes and _ butter. Bake in moderate oven 30 minutes, basting three or four times. CANNELON. 13 lbs. uncooked tough meat. 1 tbsp. chopped parsley. dee SD. So.) topes Grated rind of 3 lemon. Pepper. ; Few gratings nutmeg. 4 tsp. onion juice. 1 tbsp. butter (melted). 1 egg. Chop meat very fine and add remaining ingredients. If desired, seasonings may be omitted. Shape in a roll about 6 inches long. Wrap in greased paper, put in baking pan, bake in a moderate oven 45 minutes, basting the paper every 10 minutes with 2 tbsp. beef drippings melted in 1 c. boiling water. When done, carefully remove the paper, and serve Cannelon with Tomato Sauce. 28 MEAT PIE.

Lillian Massey school recipes