Pan-Pacific cook book

Cut two pounds of veal (from the shin) and one pound of fresh pork into two-inch squares ; brown a sliced onion in a large tablespoon of dripping, skim out and brown the meat; cover with three cups of stock, or water; add a kitchen bouquet, salt, pepper and a dozen button onions ; put the lid on and simmer until tender, then thicken the sauce with brown roux (No. 138) and serve with dumplings. 322. PORK AND POTATO DUMPLINGS- SCANDINAVIAN Mix three cups of grated raw potatoes with a teaspoon of salt, and enough flour to make a soft dough ; roll into balls with a small piece of fresh pork, seasoned with salt, pepper and onion-juice, in the middle of each ; drop into boiling salted water and boil briskly for an hour and a half; drain and serve with melted butter and chopped parsley. 323. QUINCE YUKNE— TURKISH Peel, core and slice a pound of quinces and boil until tender; cut a pound of mutton into inch cubes and fry brown in dripping, then cover in water and simmer. When tender, add the quince and cook for ten minutes more. Cooking pears or apples can be used instead of quinces. 324. RISSOLES— NEW SOUTH WALES Mix half a cup each of cold minced chicken, or turkey, and sweet breads, parboiled ; add enough thick brown sauce (No. 123), well seasoned with catsup, sherry and onionjuice, to bind together; roll out rich pie-crust very thin, cut in circles five inches across ; wet the edges, place a spoonful of the mince on each, fold over and pinch together with a fork. Dip in a beaten egg, then roll in crushed vermicelli and fry a delicate brown in deep boiling fat. 325. ROPA VIEJA— SPANISH Cut into pieces a pound, or more, of cold boiled or roast beef, two or three onions, a bit of garlic, a bell or chile pep- per (without seed), and two potatoes. Fry all until nicely colored in a large spoonful of color (No. 119), then add half a can of tomatoes, a branch of parsley, two slices of bread, fried until brown, and cut up. Season with salt and a teaspoon of "Grandma's Spanish Pepper" or chile powder. Cover and simmer until tender. 326. ROULADE OF BEEF— GERMAN Cut thin slices of top-round steak into three-inch squares; rub over each with a bit of garlic and dust with salt and pepper; place strips of salt pork, bacon or ham on each ; roll and tie securely. Dust with flour and brown them in hot dripping with half a chopped onion; then add a little hot water and bake in the oven until done. Season the gravy, skim off the fat and serve. 327. SAUSAGE AND POTATOES— ENGLISH Poach six small pork sausages in boiling water for fifteen minutes, then remove the skin ; beat an egg into a pint of seasoned hot mashed potatoes ; take a large spoonful of it, lay a sausage in the middle and enclose it, leaving the outside quite rough. Place in a greased baking tin, brush over with milk or butter and bake until a nice brown. Garnish with parsley. 328. SCHASCHIKS— CIRCASSIAN Cut a pound of beef into slices a quarter of an inch thick, then into inch squares ; cut an equal number of very thin squares of salt pork; roll the beef in a mixture of powdered parsley, salt, pepper and lemon juice and arrange on six brochettes, or skewers, alternately with the pork; brush over with melted butter and broil until done, turning frequently. 329. SOPA RELLENA— PERUVIAN