The Alaska citizen., 1910-09-26

l Mock Duck
 1 Mock duck is made by placing on ] a round steak stufIing of bread crumb well seasoned with chopped onions, butter. chopped suet or drip ping, salt. pepper. and a little sage, i if the flavor is relshed. The steak ! is then rolled around the stuffing and ! tied with q string iii several places. | If the steak seems tough. the roll l is steamed or stewed until tender ! before roasting in the oven until l brown Or it may be cooked in q casserole or other covered dish, in which case a Cupful or more of wa ter or soupstock should be poured
 around the meat. Mock duck is ex- cellent served with currant or other i acid jelly.
 ! Mock Wild Duck.
 One flank steak, or one and one l half pounds of round steak cut one half inch thick; lamb kidneys; one-quarter cup of butter or drip | pings; onehalf cup of cracker crumbs; one tablespoonful of minced
 onion salt pepper and powdered thyme sage and savory; two table spoonfuls of flour; one tablespoonful
 of sugar and three cupfuls of water or stock.
 l Trim the kidneys of all fat cords,
 and veins. Cut into small pieces and spread evenly over one side of i the steak together with the crumbs. onion and seasonings. Roll and tie with a cord Brown the roll in fat 1 then remove and make gravy by adding three cupfuls of stock or
 water and the sugar Put the meat i into the gravy and cook slowly until ! tender in a covered baking dish, a steamer. or freless cooker If steamed or cooked in freless cook
 CT the roll should be Drowned in the oven before serving.
 Veal or Beef Birds. 1 A popular dish known as veal or beef birds or by a variety of spec
 ial names is made by taking small pieces of meat. each just large enough for an individual serving
 and preparing them in the same way as the mock duck is prepared.
 Sometimes variety is introduced l by seasoning the stutiing with chop i ped olives or tomato. Many cooks
 prepare their birds" by browning in little fat then adding q little
 water, covering closely and simmer l ing until tender
 1 Praised Beef Pot Roast and Beef la Mode.
 i The above dishes are given to dishes made from the less tender
 cuts of meat. They vary little eith-
 CT in composition or method of pre- paration. In all cases the meat is
 Drowned on the outside to increase the flavor and then cooked in
 small amount of water in a closely
 covered kettle or other receptacle
 until tender
 The flavor of the dish is secured
 by browning the meat and by the
 addition of the seasoning vegetables ! Many raraintC
 etables be removed before serving
 and the liquid be thickened As the vegetables are usually extreme ! ly well seasoned by means of the Drowned fat and the extracts of the
 meat, it seems unfortunate not to serve them.
 Meat and Pastry Rolls.
 Small quantities of cold ham, chic
 ken, or other meat may be utilized
 for these. The meat should be i chopped fine. well seasoned, mixed
 with enough savory fat or butter to make it shape" and formed into rolls about the size of a finger. A short dough (made, say, of a pint of four, two tablespoonfuls of lard, one teaspoonful of baking powder, salt and milk enough to mix) should be rolled thin, cut into strips, and folded about the meat rolls, care being taken to keep the shape regu- lar. The rolls should be baked in a quick oven until they are a deli cate brown color and served hot.
 Meat Turnovers.
 Almost any kind of chopped meat may be used in these, and if the quantity on hand is small may be mixed with potato or cooked rice
 This filling should be seasoned to taste with salt and pepper, onion, or whatever is relished, and laid on pieces of short biscuit dough roll ed thin and cut into circles about the size of an ordinary saucer The edges of the dough should be mOis tened with white of egg, the dough then folded over the meat, and it's edges pinched closely together. If desired, the tops of the turnover may be brushed over with yolk of egg before they are placed in the oven. About half an hours baking in hot oven is required. Serving