uncovered shallow roasting pan, and bake in a moderate oven (350° F.). Do not add water. (2) Pack the mixture into a greased pan and bake like a loaf of bread, in a moderately hot oven (375°–400° F.). Either way, bake a meat loaf well done to the center, particularly if there is any pork in the loaf. Allow about 1½ hours for a loaf made of the above ingredients. Serve meat loaf hot or cold.
3½ cups cooked tomatoes |
1 pound ground raw lamb |
Add the chopped tomatoes, chopped onion, and bread crumbs or mashed potatoes to the ground meat. Season, mix well, and mold into flat cakes. Dip the cakes in flour, then fry slowly in the fat until well browned on both sides. Remove the cakes and drain in part to take up the fat. Serve with tomato gravy. (p. 26).
Select 1½ to 2 pounds of sausage, bulk or link. To cook bulk sausage, mold cakes about ½ inch thick and fry. In an uncovered pan, cook the cakes slowly and thoroughly until brown and crisp on both sides. Remove the cakes, drain on paper to take up the fat, and keep hot.
To cook link or cased sausage, prick the casing in several places with a fork, lay the pieces in a cold frying pan, add 1 or 2 tablespoons of water, cover, and steam for a few minutes. Then take off the lid and finish at moderate heat until thoroughly done, turning frequently for even cooking.
With apples.—Slice up tart, firm apples, leaving the skins on. To 3 or 4 tablespoons of sausage fat in the pan, add the apples, sprinkle with sugar, cover, and cook slowly until the apples are tender. Then remove the cover, turn the apples carefully so the pieces will hold their shape, and let them brown. Serve the fried apples on a hot platter with the fried sausage.
With pineapple.—Drain slices of the canned fruit and brown in 3 or 4 tablespoons of the sausage fat. Serve the fried sausage on the pineapple slices on a hot platter.
Baked with cabbage and apples.—Put a layer of shredded raw cabbage into a lightly greased baking dish, add a layer of raw sliced apples, another of cabbage (red or green), and so on. Salt each layer as it is put on and have apples as the top layer. Lay the fried sausage over the top. Mix 1 tablespoon each of vinegar and of the fat from the sausage pan and pour over the contents of the baking dish. Cover and bake until the cabbage and apples are tender. Serve from the dish in which cooked.
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