The Washington herald., 1913-01-19
Tough Cuts of Meat Made
Good by Right Cooking

sliced cold are far more tasty than ;
roast that has had all its juices dried VI
| and favor dissipated until II has .abou
as much palatableness as a shaving.
! Without doubt some OF the best tough
| rDcat cooks this country can produce arr
To De found among Missouri housewives
and from them We have some OF oul
choicest recipes.
Veal Loaf, No. l.
Chop three and a half pounds OF raw
veal very fine. using a wooden bowl an6
! chopping knife. as the meat chopper
does not answer so well for raw meat
Add slice OF salt pork. and chop with
the veal Six crackers rolled fine. or
! quantity of bread crumbs: a piece of but
| ter the size OF an egg, salt, pepper, pow
| dered sage or other savory to suit the
taste. and two beaten eggs. Mix all thor
| oughly together and pack tightly in a
deep oblong tin. well buttered. Pour some
melted butter over the top, cover with
more crumbs. and put another tin. or
buttered paper. over the top. Bake two
hours in a moderately hot roasting oven.
Uncover and bake the top brown. 1t can
be served hot or cold. cut in slices.
Veal Loaf, No. 2.
Take one pound OF fresh veal: half
pound OF fresh pork, and chop very fine.
Add a kitchen spoonful Of bread crumbs,
little minced parsley. a large union
minced fine, salt and pepper to taste, a
dash Of cayenne, and half cup Of
cream or milk Mix thoroughly and pack
closely in buttered bread pan. Lay a
hay leaf and large slice Of fat salt pork
on top and bake about forty-fve minutes.
II served hot make a tomato or mush-
room sauce to serve with It. Or brown
Ii. liza
fried nicely and a calrs kidney cooked
rich sauce to serve with veal loaf or
croqUettes.
MarbIed Veal.
Take any pieces Of cold cooked veal:
season to taste. and pound in a mortar
or in a choppinG bowl with wooden po-
tato masher. Moisten with a little Wor-
cestershire sauce or tomato catsup. Skin
a cold boiled caIrs tongue. cut up. and
pound to a paste. and add large table
spoonful of butter. or enough to make
soft paste. Pack in alternate layers
in a crock. press down solid and pour
clarified butter over the top. This makes
a nice cold meat to slice down for lunch
con or Sunday night supper.
JeIIcd Tongue.
II dlsO a iunCHtOH UT SOiu
supper dish. Boil a tongue tender, so
the skin will peel of readily. Cut it in
thin slices and arrange in a mold lined
with thin slices of lemon on the bottom.
Cover with jelly made Of one box OF
gelatin dissolved in a cup of cold water.
Add a quart of boiling water. less one
cup, Juice OF four lemons, and two cups
of sugar Stir until dissolved, strain
into the mold and set away to harden.
1t should stand twelve hours before
using.
spIced Beef Relish.
Take two pounds of raw beef and chop
very fine: add half teaspoon salt. quar-
ter teaspoon pepper. half teaspoon sage.
and two tablespoons melted butter. Roll
two crackers very fine and add to the
mixture and bind together with two
beaten eggs. Shape into a roll and bake,
basting often with melted butter and
water. Slice cold. Serve with horse
radish mayonnaise.
Creamed Hash.
Cut beef, veal. or mutton in slices. then
chop fine and brown in a little fat pork
or bacon drippings. Drain from the fat,
and into same pan put two tablespoons
of -four to two of the fat and rub
smooth. Then add cup Of rich milk
or cream, II you can spare ii. salt and
pepper to taste. and stir until IL boils
up. Then add the meat and cook long
enough to heat thoroughly. and pour out
svsr toasted slices Of bread.