The Toronto Cook Book

Chop a pound and a half of round steak. Saute half a green pepper, chopped fine, in a tablespoon of butter, add this to the meat with a teaspoon and a half of salt and a few drops of onion juice. Press into a compact oval shape about an inch and a half thick, keeping the edges and centre of equal thickness. Brush a broiler generously with bacon fat or dripping and put in the meat carefully. Cook each side one minute, holding close to a brisk fire, then five or six minutes at a little distance, turning each ten seconds. Turn from the broiler on to a hot platter and spread with two tablespoons of butter, creamed with a little fine chopped parsley. Surround with macaroni in cream sauce and broiled tomatoes. Cannelon Beef Two pounds of steak chopped fine, a little grated nutmeg, tablespoon of Worcestershire sauce, teaspoon of salt, pinch of pepper, one beaten egg, half a cup of bread crumbs, soaked, strained, and wring dry in a cloth, mix thoroughly and shape into rolls. Bake about thirty-five minutes, basting every five minutes with bacon, salt pork or hot water. Serve with tomato sauce. Ham to Fry Cut the slices thin, remove the skin, put them into a hot frying pan and turn them until a little brown; be very careful not to burn them; when done serve in a hot dish. Broiled Ham Slice thin, take off the skin, place on gridiron over a hot fire; turn so as not to burn, the ham will cook sufficiently in three or five minutes. 274 The Toronto Cook Book Sausage With Apple Sauce Wash sausages clean and prick with fork; brown in oven or in a frying-pan on top of stove; make a syrup of a cup and a half of sugar and water; place in this very carefully six tart apples, pared, cored and sliced in rings; drain from the syrup and serve with sausage in the centre of dish. The syrup may be cooled and used as a jelly. Filling for Peppers Two cups chopped meats, veal, ham, chicken, beef, or cold boiled rice, one cup milk, one-quarter cup butter, two eggs, two tablespoons flour; cook the milk, butter and flour; then add the chopped meat, salt and pepper and let cook on back of stove; when nearly done, add the eggs. This may be used either for pepper or patty shells. If rice is used, take a tablespoon of cream; and season as above. Ham Soak the ham overnight and thoroughly wash and scrape it. Slice one onion, one carrot and one turnip, and put them into a kettle, add half a dozen cloves, eight peppercorns and one bay leaf, put in the ham, cover with cold water and let simmer four hours, then add one pint of cider or two tablespoons of strong vinegar, and cook until very tender. Take out the ham when partly cooled, remove the skin, sprinkle the top with cracker crumbs and brown sugar, and brown in the oven. Boil the liquor until reduced to one pint, then strain, cool and remove th e fat. Cook one tablespoon of flour in one tablespoon of butter, add the strained liquor, stir and cook until perfectly smooth, and serve as a sauce for the meat. Pork Tenderloins Fried The tenderloins should be sliced crosswise and flattened. Fry in a little lard, turning them to have them cooked through; when done remove and keep hot while making a gravy by dredging a little flour into the hot fat ; if not enough add a little butter ; stir until browned and add a little milk, and pour over the dish. Breaded Veal Chops