Cook 1 e rice as for plain boiled rice. Grind or chop the meat very fine and
seasont^th pepper and .sit. Place a piece of cheese ^^^^b al^out lO^n^bes^qua^^
on a saucer and in this put some of tbe cooked rice, press the rice m a thm la^M
untn T^e?, the saucer and in tbe center put i cup of the seasoned meat Ga b^r
up tbe corners of the cloth. Dressing firmly into the shape of a ball and tie it tigl th .
nacJin boilino- water and cook 10 minutes. Remove from water and open the cloth
and pkcelhem carefully on a heated dish so as not to break them. Serve at once
witb tomato^savK^ ^^^^_^^^ ^.^^ ^^^^^^^^ ^^.^^^ ^,^^^^^ ^^^^ ,^^^,,_ ,an^, or chicken.
Liver Dumplings. German.
One calfs liver, 2 ox. ba.ou. 1 .gg^- ^ ox. bread, grated nutmeg, butter, snet,
"'^^k^n^Sl^^li"!- and rub it through a s,eve; put it in a basm with the bacjm
finely cropped 4 whole ecro-,, ; ox. (d" white bread cut into dice and fried in butter
andl^ r^ed 1 u meg,7ei.l>o.-. -It and finelv chopped onions to taste mix well
l^etl ^-^nth i a teacuptul ol' cold water, adding sulbcum flour o bind the duuip-
ngs. Test the mixturi bv throwing a small ,)iece into bo.hng water; ^t should 1 old
toocthcr and vet be verv li-ht. A little flour <n- water may have to be added. :\lakc
t^e Imi I ngs the size" of an apple and boil them moderately m sa t and water for
i of a iLir Serve up with briad crumbs fried m butter and suet, and a sauce of
^.dted butter thickened w.th grated raw potatoes. These duu.phi^ ^^^l^L
or witb sauerkraut.
26 SUPEKIOR COOK BOOK
Hot Pot.
I'>ii\ sul]ie''u'iit laiiili cliops for r:iiiiily. pincc ;i l.iy.r of clKips. ;i layer of wli()l(^
I'l'clcd |M)iatoes and a U'w peeled (inion- in l)i-(i\\ii earthen dish; tlieii anotlioi' layer
of e!i(i|)-, |)otaln(\* and onions nnld dish is Fnll. season each layei' well with salt and
lie|)|ier, ha.i'elv eovei- with cold walor ami covci' dish vei-y ti-htly, piittin,ii' weight op.
to retain steam. Cook in o\i'n Foi' iU hours, jnst hefoi'c serving place chops in centre
of platter and snri'onnd with potatoes and nnions. thicken gravy and ponr over meat.
'I'his is a Favoi'ite luncheon di,-h on ho, u'd the Atlantic liners.
^Liis. Wm. Sedgwick.
Stewed Breast of Veal.
Take ahont 4 j)onnds ot hi-east of \eal. cut in. ahont -1 or o inch ])ieces. Add a
^■ood.-i/.cd tahU'spoon of ehoiiiied p.-ii'sley and "i good sized onions chopped tine.
Cover with hoiling water and let hod slowlv until done. Season with salt and
jieppei-. add a good sized piece of hutler and thicken gravy with Hour. Serve with
h,,iled rice. -MkS. a. J. YuWiBLUTH.
Larded Beef Steak.
'Idirec ))()nnds round heef steak, (i sticks of macaroni, } cnp hutter. 2 largv
oidons. .', can tomatoes. 1 lieapinL;- tahles])oon fionr, salt. pep])er and one clove.
Have vour steak cut /liicl,\ make holes m steak with a steel, then till with ])iece.-
(if iiiac,ii-oni the thickness of the steak nntil yon have itsed the (i sticks, season with
,-alt and pt'i)per. Then i)nt huttei' atid onions, which have heen cnt fine, in a kettle
uver liiv and stii- until brown, di'aw them one side, i)ut in your nieat, dredge with
Hour and spread the onion over the meat: add 1 tdove and 1 pint of boiling water,
{•o\'er tightly, simmer 3 hours slowly, then remove cover, add tomatoes, cook another
'houi', then take np meat .and pour gra\y over it very hot.
^UiH. J. rowi:!;. ✪ Mother's Beef Loaf
Page 13 · 4 recipe records on this page
Presented as published in 1905. 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.
Cook 1 e rice as for plain boiled rice. Grind or chop the meat very fine and
seasont^th pepper and .sit. Place a piece of cheese ^^^^b al^out lO^n^bes^qua^^
on a saucer and in this put some of tbe cooked rice, press the rice m a thm la^M
untn T^e?, the saucer and in tbe center put i cup of the seasoned meat Ga b^r
up tbe corners of the cloth. Dressing firmly into the shape of a ball and tie it tigl th .
nacJin boilino- water and cook 10 minutes. Remove from water and open the cloth
and pkcelhem carefully on a heated dish so as not to break them. Serve at once
witb tomato^savK^ ^^^^_^^^ ^.^^ ^^^^^^^^ ^^.^^^ ^,^^^^^ ^^^^ ,^^^,,_ ,an^, or chicken.
Liver Dumplings. German.
One calfs liver, 2 ox. ba.ou. 1 .gg^- ^ ox. bread, grated nutmeg, butter, snet,
"'^^k^n^Sl^^li"!- and rub it through a s,eve; put it in a basm with the bacjm
finely cropped 4 whole ecro-,, ; ox. (d" white bread cut into dice and fried in butter
andl^ r^ed 1 u meg,7ei.l>o.-. -It and finelv chopped onions to taste mix well
l^etl ^-^nth i a teacuptul ol' cold water, adding sulbcum flour o bind the duuip-
ngs. Test the mixturi bv throwing a small ,)iece into bo.hng water; ^t should 1 old
toocthcr and vet be verv li-ht. A little flour <n- water may have to be added. :\lakc
t^e Imi I ngs the size" of an apple and boil them moderately m sa t and water for
i of a iLir Serve up with briad crumbs fried m butter and suet, and a sauce of
^.dted butter thickened w.th grated raw potatoes. These duu.phi^ ^^^l^L
or witb sauerkraut.
26 SUPEKIOR COOK BOOK
Hot Pot.
I'>ii\ sul]ie''u'iit laiiili cliops for r:iiiiily. pincc ;i l.iy.r of clKips. ;i layer of wli()l(^
I'l'clcd |M)iatoes and a U'w peeled (inion- in l)i-(i\\ii earthen dish; tlieii anotlioi' layer
of e!i(i|)-, |)otaln(\* and onions nnld dish is Fnll. season each layei' well with salt and
lie|)|ier, ha.i'elv eovei- with cold walor ami covci' dish vei-y ti-htly, piittin,ii' weight op.
to retain steam. Cook in o\i'n Foi' iU hours, jnst hefoi'c serving place chops in centre
of platter and snri'onnd with potatoes and nnions. thicken gravy and ponr over meat.
'I'his is a Favoi'ite luncheon di,-h on ho, u'd the Atlantic liners.
^Liis. Wm. Sedgwick.
Stewed Breast of Veal.
Take ahont 4 j)onnds ot hi-east of \eal. cut in. ahont -1 or o inch ])ieces. Add a
^■ood.-i/.cd tahU'spoon of ehoiiiied p.-ii'sley and "i good sized onions chopped tine.
Cover with hoiling water and let hod slowlv until done. Season with salt and
jieppei-. add a good sized piece of hutler and thicken gravy with Hour. Serve with
h,,iled rice. -MkS. a. J. YuWiBLUTH.
Larded Beef Steak.
'Idirec ))()nnds round heef steak, (i sticks of macaroni, } cnp hutter. 2 largv
oidons. .', can tomatoes. 1 lieapinL;- tahles])oon fionr, salt. pep])er and one clove.
Have vour steak cut /liicl,\ make holes m steak with a steel, then till with ])iece.-
(if iiiac,ii-oni the thickness of the steak nntil yon have itsed the (i sticks, season with
,-alt and pt'i)per. Then i)nt huttei' atid onions, which have heen cnt fine, in a kettle
uver liiv and stii- until brown, di'aw them one side, i)ut in your nieat, dredge with
Hour and spread the onion over the meat: add 1 tdove and 1 pint of boiling water,
{•o\'er tightly, simmer 3 hours slowly, then remove cover, add tomatoes, cook another
'houi', then take np meat .and pour gra\y over it very hot.
^UiH. J. rowi:!;.