The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-20

appetizing and have all their goodness
retained. They are rather rich morsels
and may be considered hearty eating
POTTED BEEF.
Take from six to eight pounds of beef
from the round; put it into an earthen
jar Mix together quarter of a tea
teaspoonful ground allspice, a grating
of nutmeg, a quarter of a teaspoonful
of mace. On top of the beef put one
onion sliced, bouquet of soup herbs,
two small bay leaves and the ground
spices; cover closely and set on the
stove where it will simmer, allowing
at least as many hours you have
pounds and longer, if the beef is not
very tender at end of time given
Turn it every fifteen minutes. Do this
quickly so that it will not be uncov-
cred longer than necessary. When done
place the meat where it will keep hot
while you skim fat from the gravy in
bottom of the jar. Then strain the
gravy; add to it a tablespoonful of
mushroom catsup, dessert spoon of
anchovy sauce, if you have it, a glass
of white wine and salt and pepper to
taste. Pour the gravy over the meat
and serve with garnfsh of little turnip
and csrrot balls and parsley. Clear
stock and juice of half a lemon may be
used instead of the white wine.
JUDGED HARE OR RABBIT.
Have the hare or rabbit skinned,
singed and cut into pieces. Do not
wash the meat, but wipe thoroughly
with a cloth wrung from hot water
Wipe dry and dredge with flour; fry
a nice brown in vegetable oil; season
with salt, pepper and cayenne. Make
a pint and a half of broth from one and
one-half pounds of stock beef. Put the
pieces of hare or rabbit into stone jar,
add a medium-sized onion stuck with
four or five cloves, a lemon peeled and
cut and the gravy. Cover the jar close
ly to keep in the STEAM set the jar
in a deep saucepan of cold water; let
it come to boiling point and cook for
four hours, unless the hare is young,
then three hours Will be sufficient.
When done take out of the jar, put all
into a stewpan and shake over the fire
for few minutes, adding a tablespoon
spoonfuls of flour; and if you use wine,
a gill of port Serve with vegetable
forcemeat balls and currant jelly.
Inquiries Answered.
B. A. o. writes: Will you please have
printed the recipes for making chilli, hot
tamales and such things that are good
for midnight lunch.
CHILL CON CARNE.
This is probably the recipe that you
have in mind:-Take either two pounds
of round steak or chicken weighing
not more than two and a half pounds.
If steak is used, cut into two-inch cubes
and brown in a little salad OIL Remove
the seeds and veins from eight or ten
chilli peppers, cover with boiling water
and scald until soft, then drain and rub
through a coarse soft, sieve. Chop a
small Spanish onion with Glove or two
of garlic; add the chill, onion and gar
lie to the meat, add a teaspoonful of
black pepper and enough water to COW
er and cook gently for two hours or
until the meat is tender. If more water
is needed while cooking, add it boiling
hot and little at time.
MEXICAN TAMALES.
Take two pounds of corn, handful
of lime and water enough to cover, boil
until the skin loosens from the grain;
then wash thoroughly in cold water to
remove the lime. Grind the corn very
fine using a food chopper or coffee mill
for the purpose. Boil large chicken
one that will give three pounds of meat,
in as little water as possible. Mix the corn
to paste with some of the liquor from
the chicken; then work in scant pound
of firm lard and salt to taste. Add two
cloves of garlic chopped fine. Remove
the seeds from half pound of red pep
pers, scald until soft, then skin them
and rub to a paste. Add two cloves of
garlic chopped fine, a little ripe tomato
and half a pound of ground chilis. Mix
all materials with the chicken meat.
set over the fire and let cook a few min
utes, see that it is seasoned to taste
with salt. Have some corn husks ready,