The Swedish, French, American cook book

let simmer slowly for about half to three-quarters of an hour — tightly covered. When done, dissolve two tablespoons flour in one cup water; strain to the juice; shake the pan so the gravy will be nice and smooth; color with kitchen bouquet; dish up on a hot platter; garnish with parsley. Serve with green vegetables for luncheon or dinner. Meat Balls, or Kott Buller ( Boulets ) a la Suedoise Take one and a half pounds meat; pass it through the machine about once with two nice-sized onions; then add two cups stale bread soaked in beer or ale (if not at hand, milk will do instead), one egg, pepper and salt. Beat well until nice and smooth; then roll to about three and a half inches around and about three-quarters inch in thickness; put some bacon fat or beef fat in a frying pan and fry on a quick stove until nice and brown on both sides. Serve for breakfast or luncheon with potatoes or any kind of vegetables. Beefsteak Pudding a la King Edward Pouding au Bifteck a. la Roi Edouard Take three pounds beef, one beef kidney (cut up in large dices), six small onions (sliced); add pepper and salt to taste. Put in the dish and put on top a thick pie crust. Wet a piece of cheese¬ cloth or napkin in cold water, tie it with a string all around to fasten the napkin; put in a pot with something underneath so the dish does not rest at the bottom of the kettle; keep boiling steadily all the time for four hours — covered. Take care that the water does not boil away; if it does, add more hot water. When it is ready, remove napkin and put in a silver dish [when no silver dish is at hand, pin a napkin around the dish]. Serve with any kind of vegetables as a joint for luncheon, dinner, or supper. Boiled Corned Beef ( Bceuf sale et bouilli ) a l’Americaine J Select a nice piece of beef — according to taste, the round, the rump, or the rib. To seven pounds corned beef add four quarts cold water; let come to a boil and skim; let simmer slowly for about three hours. When done, place on a platter, the fat up. Boiled cabbage is served with this dish; it can be cooked in the same pot as the corned beef, about three-quarters of an hour or longer, according to the age of the cabbage, before the beef is done. Cut a nice head of cabbage in four pieces across; put into the pot with the corned beef and let simmer slowly until done. Serve in separate dishes. Corned Beef ( Bceuf sale) a l’Allemande Select a piece of corned beef, the same size as for boiled corned beef, and cook in the same way. When done, put on a platter, pour over a rich white allemande sauce, and serve with baked or boiled potatoes. Corned Beef Hash ( Hachis de Bceuf sale)