The Pilgrim Cook Book/Meats

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Meats

Filling for Turkey or Goose.

Soak 2 loaves of stale bread, 2 teaspoons salt, ½ teaspoon pepper, 2 teaspoons minced parsley, 2 teaspoons or more of sage, 1 egg. Boil heart, liver and gizzard until tender and put through food chopper with 2 medium sized onions and brown mixture in butter. Mix all well—fill fowl and sew up. One-half pound of chopped meat may be added if more meat is desired—Elise Rauschert.

Peanut Dressing.

Three-quarters cup cracker crumbs, ½ cup shelled peanuts, finely chopped, ½ cup heavy cream, 2 tablespoons melted butter, a few drops onion juice, salt and pepper to taste. Mix in order given. Very good with roast duck.—Mrs. Wm. Fredericks.

Cranberry Sauce Variation.

One quart cranberries, 2 tart apples. Cover with cold water and boil together until soft. While hot rub through a sieve and return to fire, adding 1 cup granulated sugar to 2 cups sauce. Boil up and remove from fire. Serve cold.—Mrs. C. B. Moellering.

Spiced Cranberry Sauce.

Three cups cranberries, 1 cup water, 2 cups sugar, 2 teaspoons vinegar, 1 teaspoon each of cloves and cinnamon. Place cranberries with the water in a granite pan and cook slowly until soft. Add the sugar, vinegar and spices to the cranberries and let boil another ten minutes. Pour into dish to cool.

Horseradish Sauce.

Have 1 cup of thick cream, thoroughly chilled, and whip it with an egg-beater till very stiff. It should keep its shape. Add ½ teaspoon salt, ½ salt-spoon pepper, 3 tablespoons grated horseradish. The radish should be fresh, if possible, add 2 tablespoons vinegar and 1 teaspoon sugar, put in ice-box until ready to use, as it should be very thick when served. Good with veal chops.—Mrs. H. G. Tischer.

Savoury Pudding.

To be eaten with hot meats. Take 4 tablespoons of flour, 1 or 2 eggs; beat well, add milk until about as thick as a pancake batter, then add 1 small chopped onion, 2 tablespoons oatmeal, a little sage, pepper, salt, and about 1½ tablespoons chopped suet, or butter. Pour into pan containing very hot fat and bake about 30 minutes in a rather hot oven. Very savoury just served with gravy.—Mrs. F. Ingham.

Creamed Chicken.

Boil chicken until tender as for soup, with celery and parsley. When tender dice the breast of chicken. Parboil 1 pair sweetbreads and dice also. Pour hot water over small can of mushrooms and let drain in colander, quarter mushrooms and add to chicken and sweetbreads.

Sauce.—1 cup chicken broth thickened with 1 tablespoon flour and 1 tablespoon butter creamed together; add a little pepper. Put chicken, sweetbreads and mushrooms into sauce, lastly add ⅓ cup stiffly whipped cream. Put in ramekins and grate a very few crumbs over top. Stand ramekins in pan contaniing warm water and brown under broiler or oven.—Johanna Kretchmer.

Creamed Chicken on Toast.

One large chicken, 2 cans mushrooms, 2 large green peppers, 4 medium stalks celery. Cook the chicken until tender, remove bones and cut in small pieces. Add celery, peppers, mushrooms, and 4 cups of stock. Thicken with flour and add 2 bottles of cream. Season to taste. Serve on toasted white bread.—Mrs. H. Trippler.

Chicken Loaf.

Cut up chicken and boil until tender, remove bones and put meat through the chopper. Add 1 cup of ground stale bread crumbs, 1 egg, salt and pepper; mix well, form into a loaf and bake ¾ of an hour. Chop giblets, add to chicken broth and thicken a little. When loaf is ready to serve, pour gravy over and around it.

This loaf sliced cold with the addition of thinly sliced onions makes an excellent filling for sandwiches of either white or brown bread.—Mrs. E. S. Berndt.

Boston Baked Chicken.

Cut a chicken into small pieces as for stewing, wash and wipe dry; sprinkle with salt and dip each piece in melted butter, then coat with flour. Put into a bean pot, laying the larger pieces in the bottom of pot and putting any pieces of chicken fat on top. Pour over the chicken 1½ cups boiling water and cover tightly with the lid. If the chicken is a young one bake 1½ hours. The juices, fat and flour will make an excellent gravy. Take out chicken when done and arrange with the gravy on a dish or serve direct from the bean pot, first seasoning to taste.—Josephine O’Rourke.

Chicken Smothered in Sauerkraut.

Procure a young chicken, dress, draw and singe; rub well with a flour and water paste; wipe quite dry inside, dust with salt and pepper. Rinse and drain 1 quart sauerkraut, fill chicken with hot mashed potatoes well seasoned, lay it in the roaster and place on it two slices of bacon (place two slices in bottom of roaster also), then cover the chicken completely with sauerkraut, add a saltspoon of salt and half that quantity of pepper. Pour over a cup of cold water. Close down the lid tight and roast in the oven 3 hours; have a moderate fire. Do not allow to cook dry; add boiling water as required to keep bottom of roaster quite moist. When done lift chicken on to a large platter, pile the kraut around it and garnish with slices of lemon. To the sauce in roaster add a large tablespoon of browned flour and a cup of stock; boil up, add salt and pepper to taste. Strain and serve in sauce tureen.—Mrs. E. S. Berndt.

Turkish Dish.

One chicken weighing about 4 pounds, 2 cups rice, 3 cups broth, 1 bunch soup greens. Cut chicken in pieces, put on to boil in salted water with soup greens. When nearly tender take out and place a layer of chicken in a pan, then a layer of rice and continue till all is used. Add 3 cups broth to each cup of rice, put on back of stove, cover tight and do not open till wanted.—Mrs. Roth.

Meat or Chicken Pie.

Make a dough as for baking powder biscuits. Have meat or chicken boiled tender. Line bake pan with dough to within an inch from the bottom, lay meats or chicken in, add some gravy, butter, salt and pepper. Cover with crust of dough, and bake about 30 minutes.—Mrs. Edw. J. Keuer.

Chicken Shortcake.

Make a good shortcake, when baked split it open and spread it with a liberal layer of hot fricasseed chicken from which the bones have been removed. Place the other half of the shortcake on top and pour over it a liberal amount of the chicken gravy. Serve upon a deep platter or in a big vegetable dish. The shortcake should be well moistened with the gravy.—Mrs. E. S. Berndt.

Chicken a La King.

Heat 2 tablespoons butter, add 1 green pepper chopped fine; cook slowly 3 minutes, add 1 tablespoon flour, rich cream enough to make sauce and 2 cups chopped chicken. Heat thoroughly.—Helen Lindau.

Duck and Rice.

Select a fat duck, cut it in neat pieces and put to boil with 2 quarts water, 1 onion sliced thin, 3 sliced tomatoes, a bit of garlic, 1 yellow pepper chopped fine, and salt to taste. When about half done add 1 tea cup rice and let boil as nearly dry as possible. Very good.—Mrs. Albrecht.

Ducklings, Indian Style.

Chop very fine 2 onions and 1 clove of garlic and fry slowly in 2 tablespoons of butter until brown; add 1 desertspoon of curry powder and 2 minutes later 1 pound of raw lean beef chopped fine. Draw to one side of fire and cook slowly for 15 minutes, stirring well. Let cool and stuff 2 ducks which have been cleaned and wiped. Fasten into shape, for roasting brush them over with chutney sauce and put in a hot oven. In 15 minutes begin to baste, repeating the basting every 10 minutes. Roast for ¾ of an hour and serve with gravy, garnishing with water cress and slices of lemon.—Mrs. R. Albrecht.

Roast Rabbit.

Skin, clean, and let rabbit lie in cold water for about 3 hours; then take out and dry. Put rabbit in baking pan, pour over it ¼ pound butter, which has been melted and browned, and roast in a real hot oven for 15 minutes. Then add 1 cup sour cream and roast for 20 minutes. Take out, thicken gravy and serve.—Mrs. A. Piepho.

Steamed Rabbit.

Brown 1 onion in butter, add the rabbit cut in pieces and cook till brown. Then add a few slices of bacon, salt and pepper, a little cayenne, parsley and celery seed. Thicken with flour and add 1 cup cream. Very good.—Mrs. H. G. Tischer.

Hasenpfeffer.

After cleaning and washing rabbits well, cut in pieces and cover with vinegar to which add 2 bay leaves, 12 whole cloves, allspice, 24 whole peppers. Let stand for 2 hours, then take out meat and dry, turn in flour and fry brown in ½ pound butter and bacon. Salt it, then put back into vinegar and simmer for 1½ hours, adding water occasionally as needed. Just before meat is done add about 6 ginger snaps; this flavors the gravy nicely.—Mrs. A. Streger.

Hasenpfeffer.

Skin the rabbit, then cut into small pieces and put into weak vinegar or buttermilk with whole onions, whole black pepper, bay leaves, cloves, allspice and sliced lemons. Let stand for 24 hours and then strain off. Place the rabbit in a pan with butter and chopped onions and roast it slowly in the oven. Before it is done add browned butter and flour. Bake until tender and season with the strained off vinegar.—Mrs. Chas. Hemler.

French Chopped Beef.

Take one pound chopped round steak, little pork, add pepper and salt, 1 egg, little bread which has been softened in water, fry in butter; stir frequently so it will not get hard.—Mrs. Louise M. Lafrentz.

Beef Loaf.

Three pounds beef ½ pound raw ham, 3 eggs well beaten, 3 soda crackers rolled fine, 1 teaspoon salt, 1 teaspoon pepper, 3 tablespoons cream, 6 hard boiled eggs. Chop the beef and ham very fine and then add the salt and pepper, the cracker crumbs, the well beaten eggs and the cream. Mix all these together perfectly, grease a breadpan thoroughly and press half the mixture into it firmly. Trim each end of your hard boiled eggs so as to make a flat surface, then put them on top of the mixture in the breadpan, placing them in a row, end to end. Now pack on top the balance of the meat, pressing it down firmly. Cover and bake in a moderate oven 1 hour. Uncover and bake half an hour longer. Serve either hot or cold in slices.—Mrs. Lachmann.

Beef Tenderloin.

Wipe clean, but do not wash the tenderloin; season with salt and pepper. Place in roasting pan, adding a little water, 1 large onion, 1 carrot; roast in lower oven of gas range till brown and crisp. Place in upper oven, add the mushrooms, which have been prepared, and roast ½ hour longer. Roast meat ¼ hour to the pound.

Mushroom Sauce.—Boil dry mushrooms in salt water 1 hour. Prepare a sauce of 1 tablespoon butter, 1 small onion cut in very small pieces and 1 tablespoon flour. Add this to mushrooms, do not drain water, pour this over roast.—Miss L. Gansz.

Flank Steak.

Brown on both sides in butter, to keep juice in steak, salt and pepper, then turn over a can of tomatoes with sauce and bake 1½ hours in self-basting pan.—Mrs. O. Kleppisch.

Pot Roast with Carrots.

Make a pot roast as usual. In a separate kettle put 2 bunches of carrots scraped and cut in small pieces, 1 tablespoon butter, 2 tablespoons sugar, pinch of salt; cover with water and simmer until water has boiled off, then add gravy from the pot roast a little at a time, using just enough to keep carrots from burning. Stir often. When done there should not be much gravy on the carrots, but just nice and moist. Will take about 3 hours.—Mrs. A. Piepho.

German Sauer Braten.

Put 3 or 4 pounds of beef shoulder clod in vinegar for 2 or 3 days; add an onion, bay leaf and whole pepper seeds. When ready to use put lard in kettle and brown meat a nice brown, then add a little water and some of the vinegar; it must not be too sour. Let simmer till tender then add a few ginger snaps and browned flour to thicken.—Mrs. C. Sommer.

Swiss Steak.

Take a thick round steak from 2 to 2½ inches in thickness and pound into it as much flour as it will take, using the edge of a plate. When the flour has been pounded into both sides take the meat and brown it on both sides; remove to a saucepan. Heat ½ can tomatoes, 1 large onion cut fine, 1 sweet pepper, and pour over meat. Cover tightly and cook slowly for 2 to 3 hours. Just before meat is done season to taste. Delicious when served hot, also nice cold.—Josephine O’Rourke.

Baked Swiss Steak.

Take about 1¼ pounds of round steak and pound in as much flour as it will hold. Heat lard and bacon drippings in a frying pan, add steak, salt and pepper and a little onion, if liked. Brown meat on both sides, then add enough water to nearly fill the pan, and place pan and all in the oven. Bake slowly 1 hour, or until tender.—Mrs. C. Feig.

Swiss Steak with Peas.

Get a round steak about 1 inch thick. Knead in as much flour as it will hold, fry in butter, add sliced onion and season to taste. Then pour over it 1 can of peas and let simmer about 10 minutes.—Olga T. Bohnsack.

Sour Beef Tongue.

Boil tongue the day before wishing to serve. When done, skin, then put back into liquid until ready to make the following gravy: 2 cups of the liquid, 2 tablespoons butter, 1 tablespoon flour, 8 ginger snaps, lemon or vinegar to taste, ½ cup claret wine, sugar to taste, ½ package raisins, 1 bay leaf. Slice tongue, pour gravy over it and serve.—Mrs. W. C. Pfister.

Beef Tongue with Vegetables.

Boil a salted beef tongue until almost tender. Remove skin and all fat, and allow to stand in liquid. In 2 good sized tablespoons butter, brown 2 carrots, 1 onion, 1 large potato, 1 turnip, all cut into pieces; add a bay leaf, a few sprigs of parsley. Brown until tender, then add a quart of the stock, put the tongue in it, place in oven in a covered pan, and allow to roast 2 hours, turning the tongue once. After 2 hours, rub the vegetables through a colander, add a tablespoon flour, rubbed smooth with a cup of tomato juice, salt and pepper to taste, a little Worcestershire sauce. Allow all to boil up and serve on tongue, which has been cut into slices.—Johanna Kretchmer.

Head Cheese.

Two pounds pork shoulder, 2 pork shanks, 2 pounds veal; boil pork and veal separately until well done, then take out and when partly cool, cut into small pieces; strain the water in which both the veal and pork was boiled, add it to the meat; flavor with onion, pepper and salt, and if it is liked sour, add vinegar to suit taste; let it come to a good boil; set away to cool.—Mrs. H. W. Bruedigam.

Sulze.

Place in kettle 1 veal bone with meat, 1 small tongue, 1 small pork shank or pig’s feet, 1½ cups vinegar, 2 large onions, 8 cloves, handful salt, a little pepper, and 3 bay leaves. Cover with water and cook for 2½ hours. Then take out meat, cut it off the bones and dice it. Put equal parts of meat and stock (liquid in which meat was boiled) in deep bowls and set in a cool place till jellied.—Mrs. A. Piepho.

Boiled Shoulder of Mutton with Oysters.

Trim and wipe a thick shoulder of mutton, bone it and dust lightly with pepper and mace. Over the inside of the meat spread two dozen good sized oysters, roll and tie tightly. Put in a saucepan with 1 onion, ½ teaspoon salt, and 1 small red pepper; cover with boiling water and simmer 15 minutes to the pound. Melt together 1 tablespoon butter and 2 scant tablespoons flour, add 1 pint of the meat liquor, stir until smooth and thick, seasoning with salt and pepper. Then add 1 teaspoon lemon juice, 1 teaspoon finely chopped parsley, 12 oysters, and simmer until the edges of the oysters curl. Serve in gravy boat with the meat.—Mrs. R. Albrecht.

Grits.

Cover 1 pound steel cut oats with hot water and boil slowly for 1 hour or more, stirring often and adding water if needed. When oats are well cooked but not watery, add 1 large tablespoon of salt or more, ½ teaspoon ground pepper, ½ teaspoon ground allspice, 1 tablespoon of sage, sweet marjoram and thyme mixed and mashed very fine, 1 small onion cut fine, the cracklings from one dollar's worth of leaf lard, and stir all well together, then put in a large bowl to cool. Cut in slices about ¾ inch thick and fry a nice brown. This is very good for breakfast in the winter.—Mrs. W. H. Jacobs.

Country Sausage Meat.

One large onion, ½ pound steel cut oats, whole oats or barley may be used, ¾ pound pork from the shoulder, salt to flavor, 4 tablespoons or more of thyme to taste. Boil meat until done, then put it through meat chopper. Boil oatmeal in the water of the meat, add the chopped meat and thyme. Set in cool place, fry when served.—Mrs. Semmlow.

Meat Loaf.

Two pounds round steak, 1 pound lean fresh pork ground fine, 1 cup cooked tomatoes, 2 eggs, 1 cup cracker crumbs, salt to taste. Form into loaf, press hard into a paper-lined pan. Place several strips of bacon on top. Bake slowly for ½ hour and rapidly for 15 minutes. Make gravy from liquid which exudes.—Mrs. Theo. Doering.

Meat Balls in Tomato Sauce.

One pound chopped pork 1½ pounds chopped round steak, add ½ loaf stale bread soaked in water, then press out water. Mix well and season with salt, pepper, a little chopped onion, if liked, and 1 egg. Form into balls and drop into tomato sauce made as follows: Rub 1 quart can tomatoes through colander, put back in sauce pan, add 1 bay leaf and small onion. When it boils drop in the meat balls and cook 20 or 30 minutes. If gravy is too thin thicken it.—Mrs. E. S. Berndt.

Meat Balls.

Mix together equal quantities of cooked and chopped veal and raw chopped beef. Add ⅓ as much soaked bread crumbs as you have meat. Season with salt and pepper and stir in a raw egg, beaten. Form with the hands into balls, set in the icebox to stiffen, roll in eggs and cracker crumbs, leave in the ice box for a half hour longer, then fry in deep fat.—Mrs. A. Steging.

Sauerkraut.

Place sauerkraut in an earthen or stone crock, with some of its juice and a good sized piece of fresh pork or sausage, adding a little water if dry. Place a granite pie plate over it and set in the oven. Bake slowly for 2½ hours, removing the lid only to stir a few times.—Mrs. E. S. Berndt.

Sweetbread Princess.

Soak sweetbreads in warm water for 20 minutes and lift out in cold water for 15 minutes; drain and remove the gristle and skin. Parboil for a few minutes then cool. Salt, pepper and dredge with flour. Put a liberal quantity of butter in a frying pan, heat and put sweetbreads in this for 15 minutes and brown. Serve on arthichoke bottoms.—Mrs. E. S. Berndt.

Baked Spiced Ham.

Soak the ham over night in cold water. Next morning wash and scrape it well, then put in a large kettle, cover with cold water and bring slowly to a boil. Add 1 teaspoon each of whole cloves and peppercorns tied in thin muslin and, unless the ham is a very small one, simmer slowly for 2 hours. Take from the water and pull off the skin. Put in a pan in a moderate oven and bake for 2 hours, basting frequently; use a cup of sherry, a little at a time until it is all used, then baste with the drippings in the pan. Fifteen minutes before taking from the oven sprinkle thickly with brown sugar and let brown. Serve hot or cold.—Mrs. R. Albrecht.

Escalloped Ham and Eggs.

One pint white sauce, 6 hard-boiled eggs chopped, ½ pound boiled ham chopped, salt and pepper. To make the white sauce melt 2 tablespoons butter, add 2 tablespoons flour, and then a pint of milk; boil for a few minutes. In a buttered baking dish or casserole place a layer of ham, then a layer of eggs, than a layer of white sauce. Continue until dish is filled. Sprinkle top with bread crumbs and bits of butter. Bake in oven until top is browned.—Alicia K. Steinhoff.

Boiled Pork with Cabbage.

To a piece of lean pork shoulder or butt add water so it is nearly covered. Cut a cabbage into quarters and put with the meat. Add salt and pepper, a pinch of caraway seed and a pinch of sugar, if liked. Boil about 1½ to 2 hours.—Mrs. W. H. Jacobs.

Breaded Pork Chops.

Trim the chops neatly and wipe with a damp cloth. Dip in beaten egg, then in cracker meal and fry in deep fat. They are improved by the addition of tomato sauce.—Mrs. E. S. Berndt.

Pork and Navy Beans.

Any kind of pork will do spareribs are nice and as many beans as wanted. Clean beans, cook for about ½ hour, then add 1 teaspoon baking soda; let boil a few minutes and pour off water. Brown meat on all sides in frying pan, add 1 onion, beans and as much water as needed. Season. Boil till tender, adding water as needed. Beans do not have to be soaked if put on with cold water.—Mrs. G. Lemar.

Pork Tenderloin Larded.

Make a deep pocket lengthwise in each tenderloin and fill with a dressing made of 1 cup cracker crumbs, 2 tablespoons butter, melted, seasoning and water enough to moisten, sew up pockets closely and cover tenderloin with strips of fat pork. Bake in a brisk oven 45 minutes, basting constantly with a brown sauce—2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt ¼ teaspoon pepper, 1 small onion, 1½ cups boiling water, ½ bay leaf. Cook onion in the butter until well browned, then remove it, add flour, seasonings and boiling water. Keep hot and baste tenderloins frequently.—Mrs. G. C. Hass.

Mock Turkey.

Two cups whole wheat bread crumbs, 2 cups ground walnuts, 2 eggs well beaten, 1 pint milk, 3 tablespoons butter, 1 tablespoon mazola oil, pinch salt. Put together in the order given. Form into a loaf and bake 30 minutes; baste with butter and a little water.—Mrs. O. Braun.

Mock Turkey.

Take 2 fitting sparerib pieces, and fill with prunes (soaked in water), small pieces of apples, a handful of bread crumbs, sugar and a little cinnamon, and a small piece of butter. Salt the meat, place filling between the meat and sew together. Put into a pan with water and bake 2 hours in self-basting pan.—Mrs. O. Kleppisch.

Filled Spareribs.

Buy 2 large sides of spareribs. Make a stuffing of diced apples, ½ package raisins, 2 eggs, bread crumbs, pepper, salt, cinnamon and a little sugar. Put stuffing between the ribs and bake in oven. Herbs may also be added to filling. This is a good substitute for turkey.—Mrs. W. H. Jacobs.

Veal Croquettes.

One cup cooked veal chopped fine, 1 tablespoon butter and 1 tablespoon flour mixed cold, a little salt, pepper, parsley, onion chopped; then pour ½ cup hot milk over all, stir smooth, add veal, stir and let cool. Roll balls in cracker crumbs and egg and fry in hot lard.—Mrs. H. G. Tischer.

Veal Loaf.

Two eggs, 1½ pounds chopped veal and pork a little celery or celery seed, ½ cup cracker crumbs, salt, pepper, and milk enough to moisten. Form in a loaf, bake, basting with tomato juice or sour cream.—Miss L. Gansz.

Breast of Veal.

Get a veal breast and have a pocket cut in. Take a stale white bread soak in water, drain water off. Beat 2 eggs light, add a little browned butter, a little parsley, some grated nutmeg and salt to taste. Stir all together and fill into pocket; sew up the end of pocket. Baste with butter and put in oven.—Mrs. C. Sommer.

Veal Cutlets with Tomato Sauce.

Bread cutlets, and fry brown. Tomato sauce: Fry, but do not brown, tablespoon fat, 1 tablespoon flour, 1 finely chopped onion, add 1 cup of tomato pulp, which has been carefully strained, cup water, 1 stalk finely chopped celery. Let boil a few minutes then season to taste.—Mrs. Mandel Z.

Veal Sandwich.

One slice raw ham, 2 large slices of veal from the leg, 1 onion, 1 bay leaf, about 1 cup sour milk. Make a sandwich by placing the ham between the veal slices. Place in a small roaster, adding the onion, bay leaf, and about 1 cup hot water. Bake in a medium oven until tender, then add the sour milk; bake about 10 minutes longer.

This is also very good when prepared with tomatoes, omitting the sour milk. Place meat in pan, add onion, bayleaf, ½ cup hot water and 1 can tomatoes. Bake until tender.—Alicia K. Steinhoff.

Veal Collops.

Take neat pieces of cold veal cut thin, dust them with a seasoning of nutmeg, mace, salt and cayenne, and sprinkle with a little lemon juice. Melt butter in a pan and fry veal slightly. Arrange on a hot dish. To the butter left in pan add 1 teaspoon Worcestershire sauce or ketchup, ½ teaspoon anchovy essence. Stir until thoroughly hot. Pour over veal, and serve with little rolls or fried bacon, fried bread and slices of lemon.—Mrs. F. Ingham.