Fried Liver and Bacon.—Cover slices of liver with boiling water and let stand five minutes. Remove thin outside skin. Sprinkle with salt and pepper, dredge with flour and fry in bacon fat. Adda little hot water, cover pan and let steam afew minutes. Serve with bacon. Pot Roast.—A piece from the back of the rump is best for this. Place in a hot kettle over a good fire. Brown on one side, then turn and brown on another, turning until all sides are seared. Then add one pint of boiling water, cover and cook slowly till tender. Add salt when the meat is half done. Take from pot, place in a roasting-pan and pour around it the gravy and put in a quick oven one-half hour, basting frequently with its gravy. Rib Roast Beef.—Have the oven and baking-pan well heated when the beef is first put in; this causes the outside to brown quickly and thus retain the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it carefully all over with a clean MEATS. 11 wet towel. Putin the hot pan inside the well-heated oven and baste frequently with its own fat or butter. When partly done, season with salt and pepper. This roast requires two hours to cook. Put on a hot dish and pour over it the gravy, after skimming off all fat. Peeled potatoes, either Irish or sweet, may be put in the baking-pan with the roast, turning them about when the meat is basted. The potatoes should be put with the meat an hour before it is taken up, or they may be first partly boiled, then put into the baking-pan to brown with the roast. Beef or Veal Loaf.—2 pounds lean raw beef or veal; 1 cup cracker or bread crumbs; 1 small teaspoon salt; 1 teaspoon pepper; 1 egg; 1 teaspoon sage; a few drops onion juice. Grind the meat fine, add egg, crumbs and the seasoning; moisten with enough milk or water to make into a long loaf. Bake about three-quarters hour in a slow oven, basting three or four times while baking with a tablespoon of butter melted in a half cup of boiling water. Serve cold, cut in thin slices. Beefsteak Stuffed and Rolled.—1 pound round steak; 1 cup crumbs; 2 tablespoons butter; 2 tablespoons parsley; 2 tablespoons celery, cut fine; % teaspoon salt; % teaspoon pepper; % teaspoon onion juice. Moisten crumbs with litthe warm water; mix with butter, parsly, onion juice, celery, pepper and salt, and spread evenly on meat, roll and tie. Sprinkle lightly with flour, lay a few slices of bacon on top. Place in a baking-pan with a little water and bake as a fowl. Broiled Steak.—Use a castiron pan and let it become almost red-hot before putting the meat in. Rub it lightly with a bit of fat from the meat. Let meat lie on one side till seared, then turn it, and continue turning it occasionally until done. Season with salt, pepper and butter. Time—For steak 1 inch thick, 5 or 6 minutes; for steak 1% inches thick, 8 to 10 minutes. Hamburg Steak.—Chop finely one pound lean raw beef; season highly with salt, pepper, a little sage and a few drops of onion juice. Make into small cakes, flour and fry. Breaded Veal Cutlets.—Have the cutlets as thin as possible, wash and cut into pieces about two inches square. Dip first in beaten egg and then in bread crumbs. Fry the cutlets first on one side then on the other in hot drippings. Serve with or without gravy. Breaded Brains.—1 set calf brains. Remove the fine skin and blood vessels from round the brains. Put them in a small saucepan, cover with cold water and simmer gently five minutes. Take from fire and let cool. Cut in six or eight pieces, dip first in egg and then in bread crumbs and fry. Garnish with parsley, and for a luncheon dish serve with green peas. 12 THE RALEIGH COOK BOOK.

AI-modernized reading of the original text

Fried Liver and Bacon.—Cover slices of liver with boiling water and let stand five minutes. Remove thin outside skin. Sprinkle with salt and pepper, dredge with flour and fry in bacon fat. Adda little hot water, cover pan and let steam afew minutes. Serve with bacon. Pot Roast.—A piece from the back of the rump is best for this. Place in a hot kettle over a good fire. Brown on one side, then turn and brown on another, turning until all sides are seared. Then add one pint of boiling water, cover and cook slowly till tender. Add salt when the meat is half done. Take from pot, place in a roasting-pan and pour around it the gravy and put in a quick oven one-half hour, basting frequently with its gravy. Rib Roast Beef.—Have the oven and baking-pan well heated when the beef is first put in; this causes the outside to brown quickly and thus retain the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it carefully all over with a clean wet towel. Putin the hot pan inside the well-heated oven and baste frequently with its own fat or butter. When partly done, season with salt and pepper. This roast requires two hours to cook. Put on a hot dish and pour over it the gravy, after skimming off all fat. Peeled potatoes, either Irish or sweet, may be put in the baking-pan with the roast, turning them about when the meat is basted. The potatoes should be put with the meat an hour before it is taken up, or they may be first partly boiled, then put into the baking-pan to brown with the roast. Beef or Veal Loaf.—2 pounds lean raw beef or veal; 1 cup cracker or bread crumbs; 1 small teaspoon salt; 1 teaspoon pepper; 1 egg; 1 teaspoon sage; a few drops onion juice. Grind the meat fine, add egg, crumbs and the seasoning; moisten with enough milk or water to make into a long loaf. Bake about three-quarters hour in a slow oven, basting three or four times while baking with a tablespoon of butter melted in a half cup of boiling water. Serve cold, cut in thin slices. Beefsteak Stuffed and Rolled.—1 pound round steak; 1 cup crumbs; 2 tablespoons butter; 2 tablespoons parsley; 2 tablespoons celery, cut fine; % teaspoon salt; % teaspoon pepper; % teaspoon onion juice. Moisten crumbs with litthe warm water; mix with butter, parsly, onion juice, celery, pepper and salt, and spread evenly on meat, roll and tie. Sprinkle lightly with flour, lay a few slices of bacon on top. Place in a baking-pan with a little water and bake as a fowl. Broiled Steak.—Use a castiron pan and let it become almost red-hot before putting the meat in. Rub it lightly with a bit of fat from the meat. Let meat lie on one side till seared, then turn it, and continue turning it occasionally until done. Season with salt, pepper and butter. Time—For steak 1 inch thick, 5 or 6 minutes; for steak 1% inches thick, 8 to 10 minutes. Hamburg Steak.—Chop finely one pound lean raw beef; season highly with salt, pepper, a little sage and a few drops of onion juice. Make into small cakes, flour and fry. Breaded Veal Cutlets.—Have the cutlets as thin as possible, wash and cut into pieces about two inches square. Dip first in beaten egg and then in bread crumbs. Fry the cutlets first on one side then on the other in hot drippings. Serve with or without gravy. Breaded Brains.—1 set calf brains. Remove the fine skin and blood vessels from round the brains. Put them in a small saucepan, cover with cold water and simmer gently five minutes. Take from fire and let cool. Cut in six or eight pieces, dip first in egg and then in bread crumbs and fry. Garnish with parsley, and for a luncheon dish serve with green peas.

The Raleigh cook book