Metropolitan cook book

Wipe the meat with a damp cloth. Dredge the surface with flour, salt and pepper. Put pieces of fat on the meat and in the pan (melted fat may be used and rubbed over the surface). Place meat on a rack in the pan. Put into a hot oven. The heat of the oven should be intense at first to sear the surface (about 10 minutes), and then the heat should be reduced and water added to cover bottom of pan. The meat should either be covered closely or basted often with equal parts of fat drippings and water. After the last basting, sprinkle with salt and pepper. Place meat on a hot platter and garnish. GRAVY Pour fat from pan; allow 2 tablespoons of fat to 3 tablespoons of flour for each cupful of gravy. Put the fat into the pan, add the flour and stir over a hot fire until well browned. Add the boiling water or stock gradually, boil 3 minutes, season to taste with salt and pepper, and strain. TIME TABLE FOR ROASTING (Per pound) Beef, round 10tol2min. Lamb (well done) 20 mm. Beef ribs (well done) . . Beef ribs (rare) .... Mutton, leg (well done), . Mutton, leg (rare) . . . Mutton, loin (rare) . . . Mutton, shoulder (stuffed), 12 to 15 min. Veal (well done) . 25 min. 8 to 10 min. Pork (well done) . 30 min. 15 min. Chicken . . . .15 min. 8 min. Goose . . . . 18 to 20 min. 8 min. Turkey, 8-pound . About 2 hrs. 15 min. MEAT LOAF 2 cups ground meat 1 1 teaspoon onion juice 1| teaspoons salt Few grains pepper cup bread crumbs soaked in | cup milk, or U cups oatmeal mush 1 beaten egg (may be omitted) 1 teaspoon finelychopped parsley Mix the first 4 ingredients, add the soaked bread crumbs or mush gradually, kneading the mixture until spongy, then add the beaten egg, and more seasonings if needed and the chopped parsley. Shape into a loaf and place on a pan covered with suet. Put suet on top of loaf. Sprinkle with salt and pepper and flour. Bake 40 minutes, basting occasionally with melted suet mixed with boiling water. CALF'S LIVER AND BACON Cut 1 pound of liver into i-inch slices. Cover with boiling water, let stand five minutes to draw out the blood. Drain, remove veins and skin. Wipe the liver, sprinkle with salt and pepper. Cook in hot bacon fat until brown on both sides, turning occasionally. Make a gravy, using 2 tablespoons of the bacon fat and 4 tablespoons of flour. Brown the two in a pan, add 2 cups of boiling water gradually and stir until smooth, season with salt and pepper. Put the browned slices of liver into the gravy and cook slowly 15 minutes. Put liver and gravy on a hot dish, arrange the crisp bacon around the edge and serve. Liver may be larded and baked in one large piece. POUIvTRY 35 PORK CHOPS WITH DRESSmG 6 pork chops 2 tablespoons pork fat, | teaspoon salt ^ onion, finely chopped chopped , i cup hot water 1| cups bread crumbs | teaspoon pepper 1 beaten egg Mix bread crumbs, pork fat, seasonings, water and egg. Spread on pork chops. Put chops in a pan close together; add a little water to cover bottom of pan and bake in a moderately hot oven 1 hour, basting occasionally. PORK SAUSAGE 5 pounds lean, raw, li tablespoon salt : 1 tablespoon summer fresh pork, or half 1 tablespoon pepper savory