Part 7 (1/2)

MEAT ECONOMY DISHES

MOCK DUCK

1 flank steak 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcesters.h.i.+re sauce 1 cup breadcrumbs 1 tablespoon onion juice 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning 1 pint boiling water 1/3 cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients. Spread on steak. Roll the steak and tie. Roll in the flour. Brown in two tablespoons of fat. Add the water--cover and cook until tender.

BEEF STEW

1 lb. of meat from the neck, cross ribs, s.h.i.+n or knuckles 1 sliced onion 3/4 cup carrots 1/2 cup turnips 1 cup potatoes 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup flour 1 quart water

Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three tablespoons of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender.

Add the vegetables, and flour mixed with half cup of cold water. Cook until vegetables are tender.

HAM SOUFFLE

1-1/2 cups breadcrumbs 2 cups scalded milk 1-1/2 cups chopped cooked ham 2 egg yolks 1 tablespoon chopped parsley 1 teaspoon minced onion 1/2 teaspoon paprika 2 egg whites

PARSLEY SAUCE

2 tablespoons b.u.t.ter 3 tablespoons flour 1 cup milk 1/2 teaspoon salt 2 tablespoons chopped parsley

For the souffle, cook together breadcrumbs and milk for two minutes.

Remove from fire, add ham and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the souffle is done; then it will not fall and grow tough.

For the parsley sauce, melt the b.u.t.ter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat.

BATTLE PUDDING

BATTER

1 cup flour 1/2 cup milk 2 teaspoons baking powder 1 egg 4 tablespoons water 1/2 teaspoon salt

FILLING

2 cups coa.r.s.ely chopped cold cooked meat 1 tablespoon drippings 1 medium-sized potato 1 cup stock or hot water salt and pepper 1 small onion

Any cold meat may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned.

Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

CHINESE MUTTON