Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1876-09-08


TOOthaOme flashes.
BAKED MINCEMEAT.-Take slices of
meat from any kind Of a cold joint, and
chop them very fine, adding TO pint Of
meat two slices of wheat bread and two
well-beaten eggs, and flavoring highly
with pepper, salt and little chopped on
ion, or two tablespoonfuls Of tomato catsup,
and the gravy that was left from the roast.
Put the mixture into yellow nappy, and
bake in hot oven for half an hour. Bits
of butter, placed over the top of the dish,
will make it brown more rapidly. 1t can
be served upon a platter, ornamented with
sprigs of parsley and slices OF picked beets.
VEAL RIssoLEs.-Chop some cold veal
exceedingly fine, and add TO 1t half the
amount of chopped cold boiled ham. Mix
them together with one raw egg we'll beat
en-, and little milk. Add to them one
thick slice of bread crumbs, rubbed through
a colander; season highly with pepper and
a little salt, as the ham viii need no extra
sailing. Take some nice puff paste, roll it
out very thin, and cut it In a square place
n heaping teaspoonful of the mince meat
upon the pastry, and roll it up, with the
fingers, into the shape of a corhucopia.
HAsHED BEEF OR MUTToN.-Cut some
slices of roast beef or mutton into small
pieces, and set them aside. Break up the
bones into small bits, and put them into
saucepan, with three large potatoes pared
and sliced thin, one chopped onion, and
some pepper and salt and boil them two
hours for gravy. Take out the bones,
strain the gravy and pour it over the meat,
and stew it very slowly for half or three
quarters of an hour.
MINCED VEAL.--Cut some slices of veal
from the leg or shoulder into very small
bits. Take the gravy that was left Of the
roast, and add to it the grated peel OF lem
on, tablespoonful of tomato or mushroom
catsup, and little salt and pepper, with
three tablespoonful of boiling wafer, and
a sprinkling Of flour from dredging box.
When it has stewed slowly for half an hour,
add little cream or butter, and serve on a
hot platter, garnished with parsley.
COLD ROAST BEEF AND POTATO PIE
Boil some potatoes Until nearly soft, then
mash with pestle and add some cream or
butter, and salt 10 taste. Slice the cold
beef and place it in a yellow nappy, with a
little chopped onion, salt and pepper, and
ripe tomatoes sliced very thin. Add to it
any gravy that was lefl, and little flour;
or it is best 10 dip each slice of meat into
-four. Fill the dish two-thirds full, and
cover the whole with thick crust of mash
ed potatoes, making it rise in the centre
above the edges of the dish. Score the
crust with the point of knife, into squares
of an equal size. Put the dish into the ov-
en-, and bake it for half an hour-or until
it is well Drowned. If the oven does not
scorch quickly, cover the crust with the
yelk and white of well beaten egg.
BEEF AND CABBAGE HAsH.-Cut into
good sized but thin slices some cold roast
beef; pepper and salt each slice, and fry
them in boiling hot lard. When done
brown on each side, put them on hot plat
ter, and have ready some cold boiled cab
bage, chopped very fine. Put it into the
hot frying pan, add 10 it little butter, salt
and pepper, and stir it all the time, so that
it will cook equally. When it is little
Drowned take it from the fire, and sprinkle
over it very little vinegar; then place the
cabbage in the centre of the dish, and lay
the slices of meat around IL. This dish is
very nice when made of thin slices of salt
pork which have been we'll freshened.
flashed NUTToN.-Cut cold mutton in
10 thin slices, fat and lean mingling, and
make a gravy of the bones by breaking
them up and boiling them two hours with
sliced onion, and some pepper and salt.
Strain the gravy over the meat, and stew
the mutton in it. Take out some of it after
it has cooked half an hour, and thicken it
with little -four and water, stirred smooth
ly together. Add little catsup to it, and
turn into the stew let it boil up for ten
minutes, after taking out the slices OF meat,
and serve it with sippets OF toasted bread.
COLD LAMB.-Cut slices or chops of lamb
from the quarter and dip them into beaten
egg; then into grated bread and chopped
parsley, mixed together. Fry them in boil
ing hot lard or butter. Take out the chops
when well Drowned, and add little boil
ing water to the fat; then thicken it with
-four, stirred into batter With cold water.