The Toronto Cook Book

Egyptian Cannelon Chop fine two pounds of beef from the round, add and mix two level teaspoons of salt, a saltspoon of pepper, half a pint of chopped almonds or pine nuts, a tablespoon of chopped parsley and two tablespoons of grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking pan, add a cup of stock and a tablespoon of butter. Bake and baste, over the paper, for three-quarters of an hour. Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoons of butter and two of flour ; put in the pan with a pint of stock; stir until boiling; add a level teaspoon of salt, and if you have it, two tablespoons of tomato catsup. Strain this over the roll and garnish with toast. Veal Scallop Chop cold roast veal very fine; put a layer in bottom of pudding dish, season with salt and pepper, cover with a layer of rolled soda biscuits and small pieces of butter; moisten well with milk, and continue until dish is filled; cover the whole with broth and milk ; cover tightly so as to retain steam and bake one-half hour. The Toronto Cook Book Fricassee Cut one pound of the round of beef in cubes of one inch; flatten them with a hard blow from a potato masher. Pare and slice three good-sized potatoes and four onions. Put a layer of potatoes in the bottom of a baking dish, then a layer of meat and onions; dust lightly with salt and pepper. Put in another layer of potatoes, meat, onion, salt and pepper. Peel and cut in halves four good-sized tomatoes, chopping the flesh fine, put over the top of the dish and add a tablespoon of butter cut in pieces, pour over all half a cup of thick, sour cream. Cover, stand in a pan of boiling water and cook in a slow oven for two hours and a half. Mutton Balls Remove the meat from a shoulder of mutton, put it twice through a meat chopper; add and mix two teaspoons of salt, a saltspoon of pepper and two tablespoons of chopped onion. Form in balls about twice the size of English walnuts. Place them in a baking pan; pour in a pint of strained stewed tomatoes, add a bay leaf, and on each ball place a piece of butter the size of a pea. Bake in a quick oven for half an hour, basting four times. When done, dish the balls; add to the sauce a tablespoon of butter, and, if too thick, four tablespoons of stock. Strain over the balls and garnish with rice. Blanquette of Mutton Cut the meat from a shoulder of mutton in cubes half an inch in size. Put the bones on the bottom of a kettle, add a quart and a half cold water; bring to the boiling point, skim and add the meat. Cover, bring to a boil and simmer for an hour and a half. Rub together two tablespoons of butter and two of flour; add a pint of the liquor in which the meat was cooked; stir until boiling, then add a level teaspoon of salt, a saltspoon of pepper and the meat. Take from the fire, then add the yolks of two eggs beaten with four tablespoons of cream. Reheat but do not boil. Serve this in a border of boiled rice. Stuffed Breast of Mutton Make small pockets in a breast of mutton and fill them with chopped celery; place it in a baking pan, dust with a teaspoon of salt and a saltspoon of pepper. Add a cup of water and bake in a quick oven for twenty minutes, then more slowly for one hour. Serve with brown sauce.