The Washington herald., 1911-01-24
OF INTEREST TO WOMEN
MEAT IN VARIOUS FORMS.
Chicken Pie.

Get your butcher to cut chicken up
for you the same as for fricassee: then
just barely cover it with water; let cook
one hour, adding salt and pepper to suit
the taste. Three large potatoes cut in
halves, one onion chopped fine. four thin
slices of bacon. boil one-haf hour longer;
then add one cupful of milk. one large
tablespoonful Of butter, one and one-half
tablespoonfulS finely chopped parsley.
Now line your two-quart pudding dish
with a good biscuit dough: then. with
skinner, lift out your chicken and po-
tatoes. pour in about one-quarter Of
cupful Of the gravy: then put on a top
crust. make a hole in the top. wet the
edge with cold milk, press firmly to-
gether: then put tiny dots of butter here
and there and bake in a hot oven thirty
five minutes. Thicker gravy with one
tablespoonful of flour. remove from fire.
stir in one well-beaten egg.
Hamburg Roast.
Three pounds very lean beef. prefer
ably lower round. six slices lean bacon.
two onions the size of walnut. parsley,
two eggs. Put beef and bacon through
the grinder, chop onions and parsley finc,
one tablespoonful parsley after choppinS:
mix all together. Now take about four
slices of stale bread. soak in water,
squeeze out dry and add to the rest of
the mixture: beat eggs; well and add: mix
all thoroughly, first Seasoning to taste
with salt and pepper: form into oblons
loaf: place into baking pan. Strain one
can tomatoes through colander pour half
of this around loaf and bake in IA hot
oven about one hour or less. Basic fire.
Guently with the tomato, using remaining
half. Roast should be nice and brown
When done. lift out of the pan. add
water to make desired amount of gravy.
slightly thicken with flour. Serve in
gravy boat.
BrOiled Turkey Legs.
Take legs from a cold roast turkey,
make some incisionS across them with
sharp knife and season them with a little
salt. pepper. and a pinch of red pepper.
Squeeze over them little lemon juice
and place them on grldiron. well but
tered, over a clear fire. When done
nice brown put them on a hot dish with
a piece Of butter on top of each and serve
very hot.
Veal n In MarenEa.
Take three pounds lean. juicy veal
freed from fat and bones. The neck Is
particularly suitable for this purpose.
Cut in cubes about two inches in size
Put in the bottom OF pot two table
spoonfuIS of oil or pork fat drppings
and when hot add sliced onion and
cook A golden brown. Then add the
veal seasoned with salt and pepper
and dredged lightly with -four and
fry until well Drowned. Watch closely
and turn as required. When all the
pieces are brown. pour three cupfulS
good white stock over the meat with
half cup strained tomatoes and a
parsley, thyme. cloves, and bay leaf.
Simmer gently for three-quarters Of an
hour. then dish on hot platter with a
toasted bread about it. Skim th.. gravy.
bread. Serve with rice and green peas.
Fricandeau OF Veal I.arded.
This is thick cut of three or four
pounuS from the leg. Remove all skin
and tendon and pound with a potato
masher until almost as tender as pulp.
This is the French method Of treating
veal and is an essential thing 10 do.
Beef on the other hand is ruined by
the pounding process. which breaks the
fberS and lets out the juices. After the
pounding form into loaflike shape and
lard the upper part with delicate strips
OF fat and salt pork. Season with salt
and pepper, scar in hot fat. sprinkle with
just suspicion of powdered sugar and
roast in rather cool oven. When ready
to serve garnish with carrots boiled or
fried and cut in long strips, peas and po
tato balls