Kibbee

Ingredients

• 1 pound lean round steak
• 1/2 c chopped English walnuts
• 3/4 t salt
• 1 c canned tomatoes
• 1/2 T butter
• 1/2 T flour

Method

1. 1

   Chop steak fine, mix with walnuts, salt, and pepper.

2. 2

   Form into balls and place in a baking pan.

3. 3

   Pour canned tomatoes over them and bake for 30 minutes, basting frequently.

4. 4

   Thicken the tomato sauce with butter and flour before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 150. The excerpt below is the record exactly as published.

3/2 t salt and 3 t baking powder. Beat the yolks of 2 eggs well, add }i c cream and add to the flour. If not thin enough to make a drop batter — that is, a batter that will drop from the spoon — add a little more cream. Cut and fold in the stiffly beaten whites of 2 eggs, pour into muffin pans and bake 20-25 m in a hot oven. Preparing the Meal A'lake the muflins ; while baking, prepare the tomato mix- ture, broil the bacon, make the toast and coffee. Place the prunes cooked the preceding day on the table. When ready 270 LESSONS IN COOKING to serve, spread the tomato mixture on the top of each of 4 squares of toast, place the bacon on this, and serve at once with the muffins and coffee. SATURDAY MORNING BAKING Raisin Brown Bread One c each, rye meal, granulated cornmeal, graham flour, 34 t soda, i^ t salt, ^4 c molasses, i^ c milk or water, i c chopped raisins, p 31. Hot Cross Buns Scald I c milk, add to it 2 T butter, % c sugar, 3^ t salt; when lukewarm, add ^ yeast cake dissolved in ^ c luke- warm water, ^4 t cinnamon, i egg well beaten, and 3 c flour. When thoroughly mixed, add ^4 c raisins, stoned and quar- tered, cover, set in a warm place, and let rise over night. In the morning, shape in forms of large biscuit, place in pan I inch apart, let rise, and when double in bulk bake 20 m. Before baking, press a cross shape into the top of each, or when baked and cooled, make a cross of frosting on top of each. Pfeffer Nuesse Mix and sift together i c sugar, 2 c flour, ^ T cinnamon, 34 T cloves, }i T mace, ^4 T nutmeg, i t baking powder; add the grated rind of ^ lemon, % c finely chopped citron, and mix to a dough with 3 eggs. With buttered hands, shape into small balls the size of a hickory nut. Place an inch apart on waxed or buttered paper and bake to a delicate brown in a hot oven. This recipe will make 3 dozen cakes. Method of Work Immediately after breakfast, make the Raisin Brown Bread, and while steaming, work down the dough for the Hot Cross Buns, shape and set to rise. Now make and bake the Pfeffer Nuesse. By this time the buns are risen and may be baked. Place the Brown Bread in the oven the last half hour to dry off and prevent any sogginess. LUNCHEON OR SUPPER Saturday Lesson 169 SCALLOPED FISH AND MACARONI RAISIN BROWN BREAD TEA APRIL MENUS 271 Scalloped Fish and Macaroni Make 3^ c Medium White Sauce (i T butter, i T flour, 5^ c milk). Flake the fish left from the preceding evening. In a buttered baking dish place a layer of the macaroni, also left from dinner the night before, over this a layer of flaked fish, then a layer of v^^hite sauce. Proceed in this manner until the ingredients are used, cover the top with buttered crumbs, and bake 20 m in a moderate oven. Preparing the Meal About 25 m before lunch time, prepare and bake the scal- loped fish and macaroni. Cut the brown bread made in the morning, make the tea and serve the lunch. After lunch, cook the tongue to be used cold for supper the following evening. DINNER Saturday Lesson 170 KIBBEE RICED POTATOES SPRING CARROTS BAKEWELL PUDDING Kibbee Chop I pound lean round steak fine, add ^ c chopped English walnuts, pecans, almonds, etc., as desired, 3^ t salt, and a dash of pepper. Mix and form into balls about 2 inches in diameter. Stand in a baking-pan and pour over them I c canned tomatoes

Cook this with the app: pantry check, scaling, and the assistant.