Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-06-27
Meat Dishes for Summer DAYS.


Meat Dishes for Summer Days.
In winter, heat producing foods are
necessity, but in summer the menu
should contain foods which create the
least heat, and, consequently, cold or
light meats are better than heavy, hot
rOasts.
During the summer, the average house
wife dislikes roasting fire, but roast
of meat seems inevitable at least once
week. If the wife determines not to be
slave to the kitchen she will manage
to roast this cut on the day of her bak-
ing, which in most families is Saturday.
Then on Sunday cold roast may be had
for dinner, daintily served on fresh
platter garnished with cress or parsley.
A little study on the part of the house
keeper, whether she has cook or is the
queen of her own kitchen, in preparing
summer meat dishes, will bring her very
desirable results. In laying in her
stores, she will see that there is bottle
of curry powder on hand-this costs
twenty-five cents, and will last for many
weeks-a bottle of Worcestershire sauce,
a jar of tomato sauce; and with parsley,
summer savory and sage, these will give
her unlimited resources with very little
expense, and the summer meat menu
will be half-prepared.
The following recipes will be found
excellent for the summer menu and are
suitable for either dinner or luncheon:
COLD MEAT A LA MODE.
Put three pounds of the rump or
round of beef into bowl with table
spoonful each of cinnamon, cloves, mace,
allspice, one sliced onion, one-quarter
bay-leaf, one tablespoonful minced pars-
ley, one carrot sliced, one cupful vinegar.
Cover and let stand twenty-four hours,
turning once in while. At the end of
this time brown the meat in little salt
pork fat and turn the contents of the
bowl into granite kettle with one pint
of hot water. Cover and simmer for
one hour; then add one teaspoonful salt,
one-quarter teaspoonful pepper, and
simmer until tender. Watch that the
meat does not burn, but only enough
moisture need be kept on it to prevent it
from scorching, as this meat must not
be converted into boiled piece. When
tender, remove it from the kettle, reject
ing the vegetables. Let the meat be-
come cold and serve it on bed of let
tuce with sliced cucumbers.
LEFTOVER STEW WITH FORCEMEAT
BALLS.
Cut the cooked meat into dice and
place it in enough hot water to cover;
simmer until thoroughly heated, then
add any leftover gravy or sauce, or,
lacking this, thicken with -four and but.
ter rubbed to paste. One tablespoon
full of butter to two of flour will thicken
one pint of stew sufficiently. Brown one
sliced onion and add. Season with
minced parsley, celery salt and pepper.
Just before dishing add forcemeat balls
to the stew.
F0RCEMEAT BALLS.
Chop any left over vegetables very
fine, measure and add half as much
bread crumbs, and, if whole measures
one pint, one egg-yolk will be sufficient
to blend it. Season to suit with pepper
and salt; roll into balls about the size of
large marbles and drop into deep ket-
tie of boiling water; when they rise to
the top they are ready to remove.
SUMMER STEW.
This may be made from leftover cook
ed meat, in which case the meat needs
only relocating. For uncooked meat
proceed as follows: One pound of
round, rump, neck, skirt or flank steak
cut into small cubes; drop into hot pork
fat and brown thoroughly to keep the
juices in, then cover with boiling water
and simmer for an hour; add little
salt and continue cooking until almost
tender; now add one carrot chopped fine,
one onion shaved thin, one tablespoonful
minced parsley, four tablespoonfuls
catchup, one teaspoonful curry-powder;
simmer until meat is tender, then thicken
and dish up in wreath of boiled rice.
Garnish with parsley, watercress or
celery foliage.
BEEF PIE.
To each pint of cooked beef, cut into
small pieces, add one teaspoonful celery
salt, one tablespoonful minced parsley,
a few drops of Worcestershire sauce, any
leftover gravy or a little hot water;
simmer until meat is thoroughly heated,
thickening it with flour as it is cooking;
then put in deep dish and cover with a
biscuit dough rolled one-half inch thick /;
bake in a moderate oven until dough is
done; run knife around basin to loosen
crust; invert on to hot dish; drop bits
of butter over and garnish with parsley;
serve Immediately.
JELLIED MEAT.
One quart minced meat. Prepare a
tomato jelly as follows: Put contents of
two pound can of tomatoes in kettle with
six cloves, one-half bay-leaf, six sprigs
parsley, sliced onion; stew twenty
minutes, counting from the time it be-
gins to stew; then strain and add one
teaspoonful celery salt, dash of pep
per, onc-quarter cupful sharp vinegar,
one quarter package gelatin, softened in
cold water; return to the kettle and stir
until gelatin is dissolved. Pack the
meat into bowl or mold, moistening
the meat with the tomato liquid until all
ia mead. cat IN ice until firm When