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EMOVE all the skin and gristle from the meat and chop finely with

the pork. Add the beaten egg and other ingredients. Press into a greased bread pan, or shape into a r011, and wrap in greased paper. Bake in a moderate oven 45 to 60 minutes. Baste every 10 minutes with 2 tablespoons beef dripping melted in 1 cup of boiling water,or cover with strips of bacon.

May be steamed for é hour and baked in oven until brown.

FARMER STEW

OUND flour into both sides of a round steak, using as much as the

meat will take up. This may be done with a meat pounder, or with the edge of a heavy plate. Fry in dripping, butter or other fat, in a Scotch bowl, or, if more convenient, in an ordinary iron kettle, or a frying pan; then add water enough to cover it. Cover the dish very tightly, so that the steam cannot escape, and allow the meat to simmer for 2 hours, or until it is tender. One advantage of this dish is that ordinarily it is ready to serve when the meat is done, as the gravy is already thickened. How- ever, if a large amount of fat is used in the frying, the gravy may not be thick enough and must be blended with flour. One cup of strained

tomato and 1 tablespoon of chopped green pepper and diced carrots may be added, if desired.

VEAL LOAF 3 lbs. lean veal. 1 teaspoon salt. i lb. salt pork. 1 teaspoon pepper. 2 eggs, well beaten. 3 tablespoons cream. 3 soda crackers, finely rolled. 2 tablespoons boiling water.

HOP the veal and pork very finely; add the salt, pepper, cracker

crumbs, well-beaten eggs, cream and hot water. Mix all together very thoroughly; grease an earthenware pan and pack the mixture into it, pressing it down firmly. Cover and bake in a moderate oven 1 hour. Uncover and bake $- hour longer. Serve either hot or cold in slices.

_a~_-- OGlLVlE’S ROYAL HOUSEHOLD FLOUR I¢~ 124