Saw ribs across twice and cut in two between each rib.
Brown in a quick oven. Put into a kettle of boiUng water.
Cook slowly two and one-half hours or until tender. Add
carrots, turnips and onions one hour before meat is cooked
and potatoes one-half hour. Season and thicken. Serve
one piece meat to a portion.
BEEF STEAK PIE WITH POTATO CRUST
Beef, lean, cut in
cubes .
Water . .
Salt . . .
Pepper . .
Rice flour
Cornstarch
21
18
5
12'
12
lbs.
qts.
oz.
oz.
oz.
oz.
Fat VA lbs.
Hot mashed
potato .... 25 lbs.
14
Butterine
Salt . .
Pepper.
oz.
oz.
i oz.
Put beef in baking dish and cover with melted fat, brown
fifteen to twenty minutes in a very hot oven. Put into
kettle, add water and cook slowly one and one-half to two
hours. Thicken and season.
Season potatoes and beat until fluffy. Put meat mixture
into baking dishes and spread potatoes on top. Brown in
oven.
Note. — Lamb, mutton or chicken may be used in this
way.
SCALLOPED BEEF WITH RICE AND TOMATO
Beef, cooked and
diced ....
Rice, dry. . . .
Tomatoes . . .
Green peppers,
chopped . . .
Onions, chopped 2 oz.
7K lbs. Salt 2 oz.
43^ lbs. Rice stock ... 3 qts.
6 qts. Bread crumbs. .12 oz.
Fat 4 oz.
8 oz.
14
MEATS
Cook rice, drain, and mix with meat and tomato, adding
seasonings and rice stock. Put in pans, sprinkle with
buttered crumbs and brown in oven. Serve six to seven
ounces to a portion.
Note. — Other meats may be substituted for beef.
BRAISED OX JOINTS WITH VEGETABLES
Bay leaf .
Salt . . .
Pepper . .
Rice flour
Cornstarch
Fat . . .
2
8 oz.
Moz.
7 oz.
7 oz.
14 oz.
Ox tails, cut at
joints .... 20 lbs.
Water 12 qts.
Carrots, diced. . 3 lbs.
Onions, diced . . 1 lb.
Turnips, diced . 3 lbs.
Potatoes, diced . 6 lbs.
Brown ox tails in hot oven, put into kettle with water,
and cook two hours. Add carrots, onions, turnips, bay
leaf and salt. Cook thirty minutes after it begins to boil,
and add potatoes. Cook twenty minutes. Thicken and
add seasoning if needed.
HAMBURGER ROAST
Cooked meat . . 12 lbs. Pepper l^tsp.
Potatoes, cooked 12 lbs. Sage 1 oz.
Onions, ground . 2 oz. Stock 5 qts.
Salt 2K oz. Mashed potato . 10 lbs.
Grind meat and potatoes, season and mix thoroughly.
Spread in baking pans and cover with about a half inch
layer of the mashed potato. Brown in oven. Serve six
to seven ounce portions with gravy.
SCALLOPED CHICKEN AND CORN
Cooked chicken . 5^ lbs.
Corn No. 2 cans . 14
Salt 5 oz.
Pepper ^ oz.
Bread crumbs. .12 oz.
Fat 4 oz.
Gravy
Stock . .
. 4
qts
Rice flour
. 5
oz.
Cornstarch
. 5
oz.
Fat . . .
. 101
oz.
Salt . . .
. 1
oz.
MEATS 15
Dice chicken, add corn, gravy and seasonings. If corn
is watery make gravy thicker or add a few bread crumbs.
Put into baking dishes, sprinkle with buttered crumbs and
brown in oven.
Note. — Twenty pounds of undressed chicken is needed.
MOLDED CHICKEN LOAF
Cooked chicken . 7 lbs. Gelatine .... 6 oz.
Stock 5 qts. Salt 2^ oz.
Parsley, chopped H cup Pepper IK tsp.
Page 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Saw ribs across twice and cut in two between each rib.
Brown in a quick oven. Put into a kettle of boiUng water.
Cook slowly two and one-half hours or until tender. Add
carrots, turnips and onions one hour before meat is cooked
and potatoes one-half hour. Season and thicken. Serve
one piece meat to a portion.
BEEF STEAK PIE WITH POTATO CRUST
Beef, lean, cut in
cubes .
Water . .
Salt . . .
Pepper . .
Rice flour
Cornstarch
21
18
5
12'
12
lbs.
qts.
oz.
oz.
oz.
oz.
Fat VA lbs.
Hot mashed
potato .... 25 lbs.
14
Butterine
Salt . .
Pepper.
oz.
oz.
i oz.
Put beef in baking dish and cover with melted fat, brown
fifteen to twenty minutes in a very hot oven. Put into
kettle, add water and cook slowly one and one-half to two
hours. Thicken and season.
Season potatoes and beat until fluffy. Put meat mixture
into baking dishes and spread potatoes on top. Brown in
oven.
Note. — Lamb, mutton or chicken may be used in this
way.
SCALLOPED BEEF WITH RICE AND TOMATO
Beef, cooked and
diced ....
Rice, dry. . . .
Tomatoes . . .
Green peppers,
chopped . . .
Onions, chopped 2 oz.
7K lbs. Salt 2 oz.
43^ lbs. Rice stock ... 3 qts.
6 qts. Bread crumbs. .12 oz.
Fat 4 oz.
8 oz.
14
MEATS
Cook rice, drain, and mix with meat and tomato, adding
seasonings and rice stock. Put in pans, sprinkle with
buttered crumbs and brown in oven. Serve six to seven
ounces to a portion.
Note. — Other meats may be substituted for beef.
BRAISED OX JOINTS WITH VEGETABLES
Bay leaf .
Salt . . .
Pepper . .
Rice flour
Cornstarch
Fat . . .
2
8 oz.
Moz.
7 oz.
7 oz.
14 oz.
Ox tails, cut at
joints .... 20 lbs.
Water 12 qts.
Carrots, diced. . 3 lbs.
Onions, diced . . 1 lb.
Turnips, diced . 3 lbs.
Potatoes, diced . 6 lbs.
Brown ox tails in hot oven, put into kettle with water,
and cook two hours. Add carrots, onions, turnips, bay
leaf and salt. Cook thirty minutes after it begins to boil,
and add potatoes. Cook twenty minutes. Thicken and
add seasoning if needed.
HAMBURGER ROAST
Cooked meat . . 12 lbs. Pepper l^tsp.
Potatoes, cooked 12 lbs. Sage 1 oz.
Onions, ground . 2 oz. Stock 5 qts.
Salt 2K oz. Mashed potato . 10 lbs.
Grind meat and potatoes, season and mix thoroughly.
Spread in baking pans and cover with about a half inch
layer of the mashed potato. Brown in oven. Serve six
to seven ounce portions with gravy.
SCALLOPED CHICKEN AND CORN
Cooked chicken . 5^ lbs.
Corn No. 2 cans . 14
Salt 5 oz.
Pepper ^ oz.
Bread crumbs. .12 oz.
Fat 4 oz.
Gravy
Stock . .
. 4
qts
Rice flour
. 5
oz.
Cornstarch
. 5
oz.
Fat . . .
. 101
oz.
Salt . . .
. 1
oz.
MEATS 15
Dice chicken, add corn, gravy and seasonings. If corn
is watery make gravy thicker or add a few bread crumbs.
Put into baking dishes, sprinkle with buttered crumbs and
brown in oven.
Note. — Twenty pounds of undressed chicken is needed.
MOLDED CHICKEN LOAF
Cooked chicken . 7 lbs. Gelatine .... 6 oz.
Stock 5 qts. Salt 2^ oz.
Parsley, chopped H cup Pepper IK tsp.