Wipe meat with wet cheesecloth, cut in thin slices or cubes, seer in hot skillet ; if meat is very dry, take a piece of suet to prevent meat from sticking. Sear on all sides, then put in boiler and cover with boiling water, then put into cooker and let cook overnight. In skillet where meat was seared put onion and fry a light brown, add to meat, add salt and boil slowly until meat is tender. This method is used where there is no cooker. Mix flour and curry powder with a little cold water and boil 3 minutes. Serve with boiled rice border. MEAT PIE WITH POTATO CRUST. 2 cups cooked meat 1 small onion 1 tablespoon parsley Seasonings, salt and pepper✪ Meat Pie with Potato Crust J4 cup stock Grind meat, mix with other ingredients, place in baking dish. Arrange seasoned mashed potatoes on top, set in oven to brown. . 34 WARCOOKBOOK Game FRIED RABBIT. A young and tender rabbit is more palatable when fried. Cut in pieces suitable for cooking. Dip in cornmeal and brown in fat✪ Fried Rabbit. Cover vessel well and al- low to cook slowly until each piece is thoroughly done. Remove rabbit and make a gravy, using corn flour and milk. Season with salt and pepper. RABBIT SAUSAGE. Where large numbers of rabbits are available, they may be utilized by making them into sausage. Dress and bone out the rabbit. Add one-fourth as much pork fat as there is rabbit meat. Grind all through meat chopper. Season with salt, pepper✪ Rabbit Sausage and sage. RABBIT IN CASSEROLE. 1 rabbit % cup drippings or other fat 1 cup hot water 2 cups meat stock, or thickened gravy 1 teaspoon lemon juice bit of bay leaf✪ Rabbit in Casserole Dress the rabbit and separate into pieces at the joints. Season with paprika and salt. Cook in the fat until a golden brown. Transfer the meat to a cas- serole with 1 cup of hot water and cover. Bake in a moderate oven about one-half hour then add the stock or gravy, lemon juice and bay leaf. Continue cooking in the oven about 3 hours. WARCOOKBOOK 35 MEAT SOUFFLE. Make a cream sauce of 1 pint hot milk, 2 table- spoons fat,, 4 tablespoons cornstarch, salt, pepper. Sea- son with chopped parsley and onion juice. Stir into it 1 to 2 cups chopped meat, chicken, tongue or lamb. When hot, add beaten yolks of 2 eggs✪ Meat Souffle. Cook 1 minute and set away to cool. Then stir in whites of eggs beat- en stiff. Bake in buttered dish. Serve immediately. RABBIT MOULD. Dress and cut up a rabbit. Cook slowly in season- ed boiling water until meat falls from the bone. Re- move rabbit. Concentrate soup stock to 2 cups. Strain and skim off fat. Decorate bottom of mold with pars- ley and slices of hard cooked eggs. Soak 1 tablespoon Knox gelatin in cold water and add to hot liquid. To this add the diced meat, ^ cup diced celery and 3 or 4 strips pimento✪ Rabbit Mould. Pour all into a mould to set. Other diced vegetables may be added if desired. Serve with boiled salad dressing. 36 WARCOOKBOOK Fish "WHY EAT MORE FISH. 1. It supplies building material, nationally more eco- nomical. 2. They feed on water material — can be produced more cheaply. Cereals are used in production of meat. 3. Cheaper — if properly selected. REASON FISH ARE NOT MORE GENERALLY USED. 1. Lacks flavor. This can be added in preparation if proper care is taken. 2. Fish has not been properly handled in shipping and in local stores, on which account there has been a deterioration in flavor. 3. We are conservative — eat only the kinds we know.

AI-modernized reading of the original text

Wipe meat with wet cheesecloth, cut in thin slices or cubes, sear in hot skillet ; if meat is very dry, take a piece of suet to prevent meat from sticking. Sear on all sides, then put in boiler and cover with boiling water, then put into cooker and let cook overnight. In skillet where meat was seared put onion and fry a light brown, add to meat, add salt and boil slowly until meat is tender. This method is used where there is no cooker. Mix flour and curry powder with a little cold water and boil 3 minutes. Serve with boiled rice border. MEAT PIE WITH POTATO CRUST. 2 cups cooked meat 1 small onion 1 tablespoon parsley Seasonings, salt and pepper J4 cup stock Grind meat, mix with other ingredients, place in baking dish. Arrange seasoned mashed potatoes on top, set in oven to brown. . Game FRIED RABBIT. A young and tender rabbit is more palatable when fried. Cut in pieces suitable for cooking. Dip in cornmeal and brown in fat. Cover vessel well and allow to cook slowly until each piece is thoroughly done. Remove rabbit and make a gravy, using corn flour and milk. Season with salt and pepper. RABBIT SAUSAGE. Where large numbers of rabbits are available, they may be utilized by making them into sausage. Dress and bone out the rabbit. Add one-fourth as much pork fat as there is rabbit meat. Grind all through meat chopper. Season with salt, pepper and sage. RABBIT IN CASSEROLE. 1 rabbit % cup drippings or other fat 1 cup hot water 2 cups meat stock, or thickened gravy 1 teaspoon lemon juice bit of bay leaf Dress the rabbit and separate into pieces at the joints. Season with paprika and salt. Cook in the fat until a golden brown. Transfer the meat to a casserole with 1 cup of hot water and cover. Bake in a moderate oven about one-half hour then add the stock or gravy, lemon juice and bay leaf. Continue cooking in the oven about 3 hours. MEAT SOUFFLE. Make a cream sauce of 1 pint hot milk, 2 tablespoons fat,, 4 tablespoons cornstarch, salt, pepper. Season with chopped parsley and onion juice. Stir into it 1 to 2 cups chopped meat, chicken, tongue or lamb. When hot, add beaten yolks of 2 eggs. Cook 1 minute and set away to cool. Then stir in whites of eggs beaten stiff. Bake in buttered dish. Serve immediately. RABBIT MOULD. Dress and cut up a rabbit. Cook slowly in seasoned boiling water until meat falls from the bone. Remove rabbit. Concentrate soup stock to 2 cups. Strain and skim off fat. Decorate bottom of mold with parsley and slices of hard cooked eggs. Soak 1 tablespoon Knox gelatin in cold water and add to hot liquid. To this add the diced meat, ^ cup diced celery and 3 or 4 strips pimento. Pour all into a mould to set. Other diced vegetables may be added if desired. Serve with boiled salad dressing. Fish "WHY EAT MORE FISH. 1. It supplies building material, nationally more economical. 2. They feed on water material — can be produced more cheaply. Cereals are used in production of meat. 3. Cheaper — if properly selected. REASON FISH ARE NOT MORE GENERALLY USED. 1. Lacks flavor. This can be added in preparation if proper care is taken. 2. Fish has not been properly handled in shipping and in local stores, on which account there has been a deterioration in flavor. 3. We are conservative — eat only the kinds we know.

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Meat Pie with Potato CrustFried RabbitRabbit SausageRabbit in CasseroleMeat SouffleRabbit Mould

War cook book