My Pet Recipes, Tried and True | Page 7

bottom of the dish,

then a layer of fish, then a layer of dressing, and so on, leaving crumbs
for the last layer, and bake till brown.
MEATS.
MEATS.
MRS. DAVID BELL.
To make beefsteak tender, rub a pinch of baking soda on each side of
the steak about an hour before cooking and roll it up on itself in the
meantime. A very small pinch of brown sugar used in the same way is
good, but the soda is thought preferable.
MEAT BALLS.
MRS. WADDLE.
Mash finely some potatoes, pass through a sieve, stir in the yolks of
two eggs, one ounce of butter, pepper and salt. Mince finely some beef
or tongue. Mix all well together, add a little parsley, roll into balls,
cover with egg and bread crumbs, fry in hot lard. Let them dry before
the fire on paper. Very good.
SPICED BEEF.
Rub well into a round weighing forty pounds, three ounces saltpetre, let
stand six or eight hours, pound three ounces allspice, one pound black
pepper, two pounds salt, and seven ounces brown sugar; rub the beef
well with the salt and spices. Let it remain fourteen days turning it
every day and rub with the pickle, then wash off the spices and put in a
deep pan, cut small six pounds of suet, put some in the bottom of the
pan, the greater part on the top, cover with coarse paste and bake eight
hours; when cold take off the paste pour off the gravy, it will keep six
months.
SPICED BEEF.
MISS J. E. FRASER.

Two pounds of raw steak from the round, free from bone, fat or sinew,
chopped very fine, six soda biscuits rolled fine, one cup of milk, two
eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add
a little spice if you like. Butter an earthenware jar as large round the top
as the bottom and press the mixture in very lightly. Cover with butter
one half inch thick. Cover the jar with a plate and bake in an oven for
two hours. Serve whole or cut in slices. Nicer cold.
BEEF À LA MODE.
MRS. I. T. SMYTHE.
One half pound of meat, cut up into four inch squares and two or three
inches thick, add onion chopped fine, one teaspoon salt, and one half
teaspoon pepper, cover with boiling water and place in jar and cook in
oven for two hours.
BEEF OLIVES.
MRS. GEORGE M. CRAIG.
Thin slices of steak cut into squares about the size of hand; make a
dressing similar to chicken, bake, then put on the steak and roll, put in
the saucepan with some onion and butter in a little water, let it simmer
for an hour and a half to two hours.
COLD MEAT CUTLETS.
MRS. A. COOK.
Half pound cold meat or chicken, one ounce butter, one ounce of flour,
one gill white stock, one teaspoon chopped parsley, one half saltspoon
grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind
of half a small lemon. Pass chicken twice through the mincer, then melt
the butter, stir into it the flour, get it perfectly smooth and add stock,
don't let it brown, stir until it boils and boil two minutes, add the
chicken, (when properly cooked will leave the pan clearly) add pepper,
salt, nutmeg, parsley and lemon, put it away to cool. In using cold beef,

a teaspoon anchovy essence or paste is an improvement, and to mutton
a teaspoon mushroom catsup. When the mixture is cold, place some
flour on board to prevent sticking and form into rolls with square edges,
beat the egg, place breadcrumbs mixed with pepper and salt on paper,
put the rolls first in the egg, then in crumbs, have sufficient fat in pan
and when the white smoke rises, put the rolls in and fry three minutes,
drain on paper. Brown sauce may be served and mashed peas or
potatoes placed in the centre.
CURED MUTTON HAMS.
MRS. W. COOK.
Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
four ounces brown sugar, one ounce allspice, four ounces black pepper
(whole), the allspice or one ounce of coriander seed must be bruised not
ground, one quart of water: boil all together a few minutes and rub on
hot. In three weeks the hams will be ready to hang if well rubbed with
the pickle everyday. Sufficient pickle for two.
BRAISED MUTTON.
MRS. ARCHIE COOK.
One boned shoulder of mutton, four ounces of bread crumbs, two
ounces of suet, rind of half a lemon, bunch of mixed vegetables, one
tablespoon chopped parsley, other herbs if liked, one egg, a little milk,
one teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat
from mutton will do)