Directions — Try out pork, remove scraps, wipe meat, sprinkle with salt and pepper; dredge with flour. Brown all sides in hot fat of pork. Do not pierce. Place on trivet in deep granite pan. Add vegetables and hot H20. Cover and bake slowly 4 hours. Baste every half hour. Turn after 2d hour. Keep the liquid below the boiling point at all times. Serve with horseradish sauce or sauce made from liquor in braising pan. VEAL LOAF. 3 lbs. of veal 1 tsp. salt y2 lb. ham or V2 tsp. pepper % lb. salt pork 1 tsp. onion juice 2 eggs 1 tsp. ground mace 1 cup fine bread or shredded 1 tsp. alspice wheat crumbs Chop the veal and ham very fine, or put through a meat chopper; mix into it the other ingredients, and mould into a loaf; baste it with beaten egg and sprinkle it with crumbs. 112 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Bake in a moderate oven two hours, basting it several times with melted butter and water. Serve cold. CASSEROLE OF EICE AND MEAT. Line a mould, slightly buttered, with steamed rice. Fill the centre with two cups of cold, chopped, fine cooked mutton seasoned highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice, then add one-fourth cup cracker crumbs, one egg slightly beaten and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam 45 minutes. Serve on a platter surrounded with tomato sauce. Veal or chicken may be used instead of mutton. SAUCES. For proportions see list of White Sauces. No. 2 or 3 answers for most meat and fish sauces. The liquid may be milk, cream, water, white broth, soup stock or vegetable extract. Method of mixing as in white sauce. Herbs, spices, onions, etc., are usually heated in the liquid and strained out before thickening- process. Mushrooms, capers, etc., and sometimes chopped herbs are served in the sauce. SEASONINGS. Herbs: Thyme, sweet marjoram, summer savory, parsley. Spices: Pepper, cayenne, paprika, cloves, nutmeg, bay-leaf. Acid flavors: Lemon, vinegar. FRIED TRIPE. Put tripe into boiling water, let stand 15 min. Drain and dry, crumb, egg and crumb, fry in deep fat. LIVER ROLLS. 1 lb. liver 1 T. flour 1 onion, small, 1 sprig parsley 14 lb. bacon 1-3 t. salt. Cut liver in thin slices, cover with boiling water, let stand 15 min. Remove tough skin and wipe dry. Put one piece bacon on each slice liver, roll up, fasten with tooth-pick, dredge with flour. Put remainder of bacon in frying pan and fry out all fat. Brown rolls in this. Place rolls in stew pan. Mix flour with fat in pan, add 2 cups water, add salt, onion and parsley. Pour over roll. Cover and simmer one hour. LABORATORY COOK BOOK. 113 BLANQUETTE OF LAMB. Cut cooked lamb into cubes. Make a white sauce of: 1 cup milk 14 t. salt 4 T. flour 4 T. butter 1-16 t. mace y8 t. pepper 1 cup stock 1 T. Mushroom catsup or other suitable table sauce. Sprinkle parsley on top. PLANK STEAK. ✪ Braised Beef

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Directions — Try out pork, remove scraps, wipe meat, sprinkle with salt and pepper; dredge with flour. Brown all sides in hot fat of pork. Do not pierce. Place on trivet in deep granite pan. Add vegetables and hot H20. Cover and bake slowly 4 hours. Baste every half hour. Turn after 2d hour. Keep the liquid below the boiling point at all times. Serve with horseradish sauce or sauce made from liquor in braising pan. VEAL LOAF. 3 lbs. of veal 1 tsp. salt y2 lb. ham or V2 tsp. pepper % lb. salt pork 1 tsp. onion juice 2 eggs 1 tsp. ground mace 1 cup fine bread or shredded 1 tsp. allspice wheat crumbs Chop the veal and ham very fine, or put through a meat chopper; mix into it the other ingredients, and mould into a loaf; baste it with beaten egg and sprinkle it with crumbs. Bake in a moderate oven two hours, basting it several times with melted butter and water. Serve cold. CASSEROLE OF RICE AND MEAT. Line a mould, slightly buttered, with steamed rice. Fill the centre with two cups of cold, chopped, fine cooked mutton seasoned highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice, then add one-fourth cup cracker crumbs, one egg slightly beaten and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam 45 minutes. Serve on a platter surrounded with tomato sauce. Veal or chicken may be used instead of mutton. SAUCES. For proportions see list of White Sauces. No. 2 or 3 answers for most meat and fish sauces. The liquid may be milk, cream, water, white broth, soup stock or vegetable extract. Method of mixing as in white sauce. Herbs, spices, onions, etc., are usually heated in the liquid and strained out before thickening process. Mushrooms, capers, etc., and sometimes chopped herbs are served in the sauce. SEASONINGS. Herbs: Thyme, sweet marjoram, summer savory, parsley. Spices: Pepper, cayenne, paprika, cloves, nutmeg, bay-leaf. Acid flavors: Lemon, vinegar. FRIED TRIPE. Put tripe into boiling water, let stand 15 min. Drain and dry, crumb, egg and crumb, fry in deep fat. LIVER ROLLS. 1 lb. liver 1 T. flour 1 onion, small, 1 sprig parsley 14 lb. bacon 1-3 t. salt. Cut liver in thin slices, cover with boiling water, let stand 15 min. Remove tough skin and wipe dry. Put one piece bacon on each slice liver, roll up, fasten with tooth-pick, dredge with flour. Put remainder of bacon in frying pan and fry out all fat. Brown rolls in this. Place rolls in stew pan. Mix flour with fat in pan, add 2 cups water, add salt, onion and parsley. Pour over roll. Cover and simmer one hour. BLANQUETTE OF LAMB. Cut cooked lamb into cubes. Make a white sauce of: 1 cup milk 14 t. salt 4 T. flour 4 T. butter 1-16 t. mace y8 t. pepper 1 cup stock 1 T. Mushroom catsup or other suitable table sauce. Sprinkle parsley on top. PLANK STEAK.

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Braised BeefBlanquette of LambDuchess PotatoesVeal and MacaroniVeal LoafCasserole of Rice and MeatLiver RollsPlank Steak

The Worcester domestic science school's one year course laboratory cook book