The practical cookbook

Meat loaf I. Additional ingredients: \ lb. salt pork, 4 Boston crackers, 4 tb. milk or stock, i tb, lemon juice or vinegar, i tb. tomato catsup or any meat sauce. Use any tough cut of beef or veal. Chop meat and salt pork fine. Add the crackers (rolled), the seasonings, and liquid, using more moisture if needed. Pack in a small bread-pan, brush over with beaten white of egg, and bake 2 hr., basting with saltpork fat. Serve cold. Meat rolls. Additional ingredients : 2 c. bread crumbs, i tsp. poultry seasoning, 3 tb. butter. Use round steak. Wipe meat and pound until rather thin. Cut in strips about 2 in. wide and 6 in. long. Moisten crumbs with boiling water, mash, and add seasonings and butter. Spread the meat with this mixture, roll up the strips, and tie securely. Dredge with flour and brown in hot drippings. Put into a saucepan, cover with water or stock, and simmer gently until meat is tender (2 hr. or more). Remove strings and serve in the gravy, without straining. Rolled beef may be prepared in the same way from the whole slice of steak, but will require 4 or 5 hr. cooking. Veal birds. Prepare as for Meat rolls, using thin slices of veal. Allow most of the water to evaporate ; when meat is tender add I c. milk or cream, and when heated thicken with 2 tb. flour mixed with a little cold water. Use butter or salt pork for browning the meat before cooking. Liver and bacon. Additional ingredient: \ lb, bacon. The measured flour and water are for the gravy. Have liver sliced thinly and let stand in boiling water for 10 min. Drain and remove skin and membranes. Dry thoroughly, sprinkle with salt and pepper, and dip in flour. Fry the bacon and keep warm while cooking the liver in the bacon fat. Turn occasionally to prevent burning. When cooked, pour off all but 2 tb, of the fat, add the flour to this, and stir till well browned. Add the hot water gradually, stirring till perfectly smooth ; put liver into the gravy and simmer for 10 min. Serve on a hot platter, with bacon around the edge. Cooked Meat Source. See Meat and Vegetables. Food Value. A source of protein. Cost. See market prices and cost of individual items. Mbat POT*. r Ftouii s™< Onion Salt Far- Eoc, P„.™ Minced meat . . _ 2tb. 4tb. tic. *tsp. Itsp Ittsp. _ Meat hash . 1 C. 4tb. — _ Itsp. Itsp irtsp — Cottage pie . 1 C. 2 C. i+tb ,tb. I c. Itsp, Itsp Jttsp — Meat pie . . z c. 2itb Stb. 2 C. Itsp. ttb. itsp — Meat timbalM 1 c. 2tb. I C. Itsp. Itsp itsp Meat loaf III — I C. Itsp. Itsp itsp — Meat souffle . — - Itsp. ttb. itsp = Genera/ Directions. Make sauce from the butter, flour, and stock called for, using water if you have no stock. For lamb, veal, or chicken, milk may be used in place of stock. Butter or drippings may be used. Scrape onion for seasoning. All made meat dishes should be carefully prepared, and should be free from bone and gristle and well seasoned. Minced meat. Chop the meat fine. If there is no left-over gravy, cook the meat trimmings to make stock for the brown sauce. Add meat to this, simmer very gently for i min., season, and pour it over half slices of toast, which may or may not be buttered. Tomato catsup, onion juice, or any bottled meat sauce may be used for seasoning, and if the meat is mutton, lamb, veal, or chicken, a little nutmeg may be added.