Lillian Massey school recipes

The beef may be served in Macaroni Timbales by cooking 8 long sticks of macaroni whole in boiling salted water and coiling them around the inside of greased timbale moulds, then filling with meat mixture. HASH ON TOAST. 1 c. cooked potatoes, cut in dice. 1/4 tsp. salt. 2 c. cooked meat, cut in dice. Pepper. 2 tbsp. butter. 2 c. stock or water. 3 tbsp. flour. 1/2 tsp. Worcestershire Sauce. Toast. Make a brown sauce, heat the meat and potatoes in it, and serve on the toast. Garnish with parsley and toast points. VEAL CUTLETS. Use a slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Cut into pieces for serving. Cover the bone and tough pieces of meat with cold water, and cook at a low temperature. This stock is to be used in the sauce. Small pieces may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in fine bread crumbs, dip in beaten egg, then in crumbs. Melt 2 tbsp. of dripping or butter in frying-pan, and brown the cutlets in the hot fat. When browned, put the cutlets in a stew pan. SAUCE FOR CUTLETS. 2 tbsp. dripping. 1/4 tsp. salt and 1/4 tsp. pepper. 1/2 c. flour. 1 tsp. or more Worcestershire Sauce. 1 pt. stock, or water and stock. 2 tbsp. chopped parsley. Prepare as a Brown Sauce, strain over the cutlet and cook just below the boiling point for one hour, or until tender. Add Worcestershire Sauce and parsley just before serving. ROAST LEG OF LAMB. Remove caul (the skin which is usually wrapped around a leg of lamb). Wipe meat, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Place in hot oven to sear. As soon as flour in pan is ae brown, reduce heat and baste every 10 minutes. It may be necessary to put a little hot water in the pan while meat is cooking. When about half done season with salt and pepper. For roasting allow 18 minutes to the Ib. Leg of lamb may be boned and stuffed for roasting. Serve lamb with gravy and either Currant Jelly or Mint Sauce. STUFFING. 2 c. bread crumbs. 1/4 tsp. pepper. 2 tbsp. butter (melted). 1 tbsp. poultry seasoning. 1 1/4 tsp. salt. 1 c. boiling water. ROAST CROWN OF LAMB. Cut corresponding parts from two loins of lamb or mutton, selecting at least six ribs on each side. Trim ends of bones evenly, care being taken that they are not left too long; trim off backbone. Cut the ribs apart at the backbone, but separate the chops no further. Scrape flesh from bone down to the lean meat. Shape each piece in a semi-circle, having ribs outside, and skewer and tie pieces together so as to form the crown. Roll the trimmings and pack closely in the centre; place on them a weighted bowl or cup to keep the crown in shape during cooking. Wrap each bone in a greased paper. Roast, allowing 15 minutes to the pound and 15 minutes extra. Remove paper from bones and garnish with paper frills. Fill centre with riced potatoes, potato balls, French fried potatoes, green peas or boiled chestnuts. Serve with Mint Sauce. BREADED LAMB CHOPS. 8 French chops. 1/2 tsp. salt. 2 tbsp. butter. Cayenne. 4 tbsp. flour. 1 c. milk. 1/4 c. chopped ham. Make thick white sauce; when thoroughly cooked add ham and set aside to cool. Broil the chops, season with salt and pepper, cool and spread both sides with a layer of the sauce. Let stand on a greased plate until firm, then dip in crumbs, egg and crumbs, and fry in deep fat. Garnish with paper frills, parsley and potato roses. Serve with Cuban or Tomato Sauce. POULTRY pet TO DRESS AND CLEAN Pout Try, -¥ ‘fb Remove pin feathers with the point of a knife. ,Singe by holding the chicken over a flame from gas or burning paper. Cut lightly through the skin of the leg at the joint, or make a length- wise cut below the joint and take out tendons, using a skewer; break leg at the joint. | pe