Mix all ingredients thoroughly, add extra moisture if
needed. Pack into greased pans, and brown in hot oven.
Any cooked meats or combination of meats may be used,
and the product called Meat and Potato Hash. Chopped
peppers may be added for seasoning.
ROAST BEEF CROQUETTES
Cooked beef . . 14 lbs. Onions .... 5 oz.
Mashed potatoes 14 lbs. Pepper .... 1 tsp.
Cream sauce . . 2 qts. Salt 4 tbsp.
Grind meat and onions, mix with potatoes, add other
ingredients, mould, two and one-quarter oz. each. Roll in
egg and crumbs and fry in deep fat. Serve two croquettes
to the order with Tomato Sauce or Gravy.
Any cooked meat may be used, and the mixture named
for that meat. The seasoning may be varied by omitting
the peppers and onions or by adding poultry seasoning, etc.
BRAISED BEEF HEARTS WITH VEGETABLES
Beef hearts . . 22 lbs. Salt 13^ oz.
Stock . . .
Carrots, diced
Green peas .
Onions . . .
Q}/2 qts. Pepper. .
2J^ qts. Rice flour
13^ qts. Cornstarch
6 oz. Cold water
Moz.
6 oz.
6 oz.
1 qt.
Clean hearts carefully in a dish of water, drain and wipe
dry. Brush generously with melted fat, and put into a
hot oven 15 to 30 minutes or until brown. Cook in kettle
of water to which onions have been added two to three
12
MEATS
hours, or until tender. Cook carrots and use one qt. of
the water with five and one-half qts. of strained stock from
hearts for the gravy. Add the vegetables after the gravy
is thickened. SUce the hearts and serve the vegetable gravy
over them.
STUFFED HAMBURGER ROLL
Groimd beef . . 21 lbs. Pepper H oz.
Salt 5 oz. Potato stufl5ng . 7 lbs.
Mix salt and pepper with the meat and work mixture
until it is smooth and pasty feehng. Divide into three
pound portions. Flatten each portion into ten inch squares
and spread one pound of stuffing onto each, leaving one
and one-half inches on all sides. Loosen from board by
using a spatula under the meat and roll rather loosely,
pressing all edges together firmly. Bake in a moderate
oven one to one and one-quarter hours. Serve with Gravy
or Tomato Sauce.
oz.
POTATO STUFFING
Mashed potato . 5 qts. Salt
Onions, ground . K cup Fat, ham or but-
Sage, ground . . 34 oz. terine .... 4 oz.
Celery salt ... ^ oz. Eggs 10
Beat egg sUghtly, add to the potato with seasonings,
mix thoroughly, and pack into greased pans. Brown in
the oven or use for stuffing meats or fowl.
MEXICAN STEW
lbs. Tomatoes
4 qts.
1}4 tsp.
10 oz.
10
10
oz.
oz.
Kidney beans . . 5
Beef, cut in cubes 15 lbs. Red pepper
Water 9 qts. Rice flour
Salt 6 oz. Cornstarch
Onions 12 oz. Fat . . .
Green peppers . 2 lbs.
Soak beans overnight, drain, add water and salt, and
when boiling add meat. Cook two and one-half hours,
add other ingredients and tomatoes. Cook one-half hour
and thicken. Serve six portions to a quart.
MEATS
13
BRAISED SHORT RIBS OF BEEF
Ribs of beef .
25 lbs.
Water . . .
. . 10 qts.
Carrots, diced.
3 lbs.
Rice flour .
. . 8 oz.
Turnips, diced
3 lbs.
Cornstarch .
. . 8 oz.
Onions, sliced.
Mlb.
Salt ....
. . 4 oz.
Potatoes, diced
12 lbs.
Pepper. . .
. . 13^tsp.
Page 3
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Mix all ingredients thoroughly, add extra moisture if
needed. Pack into greased pans, and brown in hot oven.
Any cooked meats or combination of meats may be used,
and the product called Meat and Potato Hash. Chopped
peppers may be added for seasoning.
ROAST BEEF CROQUETTES
Cooked beef . . 14 lbs. Onions .... 5 oz.
Mashed potatoes 14 lbs. Pepper .... 1 tsp.
Cream sauce . . 2 qts. Salt 4 tbsp.
Grind meat and onions, mix with potatoes, add other
ingredients, mould, two and one-quarter oz. each. Roll in
egg and crumbs and fry in deep fat. Serve two croquettes
to the order with Tomato Sauce or Gravy.
Any cooked meat may be used, and the mixture named
for that meat. The seasoning may be varied by omitting
the peppers and onions or by adding poultry seasoning, etc.
BRAISED BEEF HEARTS WITH VEGETABLES
Beef hearts . . 22 lbs. Salt 13^ oz.
Stock . . .
Carrots, diced
Green peas .
Onions . . .
Q}/2 qts. Pepper. .
2J^ qts. Rice flour
13^ qts. Cornstarch
6 oz. Cold water
Moz.
6 oz.
6 oz.
1 qt.
Clean hearts carefully in a dish of water, drain and wipe
dry. Brush generously with melted fat, and put into a
hot oven 15 to 30 minutes or until brown. Cook in kettle
of water to which onions have been added two to three
12
MEATS
hours, or until tender. Cook carrots and use one qt. of
the water with five and one-half qts. of strained stock from
hearts for the gravy. Add the vegetables after the gravy
is thickened. SUce the hearts and serve the vegetable gravy
over them.
STUFFED HAMBURGER ROLL
Groimd beef . . 21 lbs. Pepper H oz.
Salt 5 oz. Potato stufl5ng . 7 lbs.
Mix salt and pepper with the meat and work mixture
until it is smooth and pasty feehng. Divide into three
pound portions. Flatten each portion into ten inch squares
and spread one pound of stuffing onto each, leaving one
and one-half inches on all sides. Loosen from board by
using a spatula under the meat and roll rather loosely,
pressing all edges together firmly. Bake in a moderate
oven one to one and one-quarter hours. Serve with Gravy
or Tomato Sauce.
oz.
POTATO STUFFING
Mashed potato . 5 qts. Salt
Onions, ground . K cup Fat, ham or but-
Sage, ground . . 34 oz. terine .... 4 oz.
Celery salt ... ^ oz. Eggs 10
Beat egg sUghtly, add to the potato with seasonings,
mix thoroughly, and pack into greased pans. Brown in
the oven or use for stuffing meats or fowl.
MEXICAN STEW
lbs. Tomatoes
4 qts.
1}4 tsp.
10 oz.
10
10
oz.
oz.
Kidney beans . . 5
Beef, cut in cubes 15 lbs. Red pepper
Water 9 qts. Rice flour
Salt 6 oz. Cornstarch
Onions 12 oz. Fat . . .
Green peppers . 2 lbs.
Soak beans overnight, drain, add water and salt, and
when boiling add meat. Cook two and one-half hours,
add other ingredients and tomatoes. Cook one-half hour
and thicken. Serve six portions to a quart.
MEATS
13
BRAISED SHORT RIBS OF BEEF
Ribs of beef .
25 lbs.
Water . . .
. . 10 qts.
Carrots, diced.
3 lbs.
Rice flour .
. . 8 oz.
Turnips, diced
3 lbs.
Cornstarch .
. . 8 oz.
Onions, sliced.
Mlb.
Salt ....
. . 4 oz.
Potatoes, diced
12 lbs.
Pepper. . .
. . 13^tsp.