Metropolitan cook book

pork and half beef 2 tablespoons sage | tablespoon thyme Force the meat through the food chopper. Mix the meat and spices in a large mixing bowl thoroughly with a potato masher, wooden spoon or with the hands. Fill sterilized bags, made of cotton cloth 3 inches wide by 8 or 10 inches long, to within 2 inches of the top. Cook 30 minutes in boiling salted water. Cool and store in a cold place. CHOP SUEY 1 quart pork or chicken, 1 onion, chopped 3 tablespoons flour cubed 2 cups celery, cut in 3 tablespoons water I cup chopped salt pork 1-inch lengths 1 tablespoon China soy fat I tablespoon salt f cup fresh mushrooms 1 pint water or white stock 2 tablespoons molasses Cook the meat in the fat until a golden brown. Add the water, onion, celery, salt and molasses. Simmer 1 hour. Mix the flour and water and add to the mixture until thickened. Then add the molasses, China soy and mushrooms. Cook 10 minutes longer and serve. BAKED RABBIT 1 rabbit 4 tablespoons flour Salt and pepper Strips of salt pork fat 1 cup milk Skin rabbit. Remove head and lower part of legs. Remove Insides, etc. Wash thoroughly and soak 1 hour in acidulated water. Wipe dry. Lard with salt pork strips, dredge with flour. Sprinkle with salt and pepper. Arrange on strips of salt pork fat and bake in oven about 2 hours, basting generously with milk occasionally. Currant jelly may be added to the gravy. POULTRY ROAST CHICKEN Select a chicken with firm flesh, yellow skin and legs. Dress, clean, stuff and tie wings and legs close to body of chicken.^ Place on its back on a rack in a dripping pan (or on thin slices of salt pork fat or chicken fat in a pan a trifle larger than the chicken). Rub the entire surface with salt and spread legs and breast with 3 tablespoons melted chicken fat or other fat and 3 tablespoons flour. Place in a hot oven and 36 THE MKTROPOI.ITAN U^n COOK BOOK when flour is well browned, reduce the heat and baste every 10 minutes, if not roasted in a self-basting pan. For basting, take 4 tablespoons of the fat in the pan and mix with 1 cup boiling water. A 4-pound chicken requires about l^ hours. For the stuffing, use melted chicken fat or other fat. STUFFING (1) 1 cup cracker or bread Sage, if liked § cup milk, scalded crumbs i teaspoon salt 1 teaspoon chopped 1 cup melted fat Few grains pepper parsley STUFFING (2)— CHESTNUT 2 cups French chestnuts 1 cup cracker crumbs Few grains pepper i cup melted fat | teaspoon salt f cup cream Blanch and shell chestnuts. Cook In boiling salted water until soft. Drain and mash. Add half the fat, salt, pepper and cream. Melt remaining fat, mix with cracker crumbs, then combine mixtures, STUFFING (3) 2 cups freshly-grated | teaspoon pepper 1 well-beaten egg bread crumbs Sage, if liked | cup scalded milk 1 teaspoon salt i cup melted fat Combine ingredients in order given. TO MAKE GRAVY Skim off fat in roasting pan. To each 2 tablespoons fat, add 3 tablespoons fiour. Brown the two and add the drippings and enough hot water and cream (half and half) to make it of the right thickness. TO ROAST TURKEY Follow directions for roasting chicken. CHICKEN FRICASSEE 3 pounds chicken | bay leaf | cup chopped salt pork 1 onion 1 teaspoon salt fat or other fat 2 cloves I cup flour