Norwich bulletin., 1915-01-23

close fitting lid and bring quickly to a 1 boil: then move to a cooler part of the | range and simmer four hours, or until the meat is tender, turning 1t occasion- ally and adding as needed just enough boiling water to prevent scorching. An hour before dishing the meat, season with salt. Thicken the drippinss for gravy.
 Veal Fricasee-Cut two pounds of Yeal-the ribs, the back or knuckle- into small pieces and take out the bones. Place over fire and cover with boiling water; bring to boil, skim well, add two small onions, some thin slices of salt pork or bacon and Saltspoon of pepper. Cover closely, and simmer till meat is thoroughly done. then add one tablespoon flour, wet up in a little cold water and q cup of rich milk. Boil five minutes.
 Mock Duck-Score an inch thick round steak with sharp knife. Pre- pare a stuffing as for chicken and spread over steak. Fold it over and tie or skeWer in place. Put in drip salt pork and bake 45 minutes.
 Beef Pot -Au-Feu-A combination of soup and stew. About ore and d half pounds of beef, cut in pieces H5ld Drowned. Two sliced onions, salt and pepper. Cover with cold water and simmer Ilit tender. 1SICS or barley may be added. An hour before SerV-
 nS add carrots potatoes, peas, to- matoes and cabbage. In serving, meat is placed in center, vegetables ar | ranged around it and gravy poured over the whole.
 Left Over Beer-Melt two table 1 spoons of butter, add one cup rolled ibread crumbs. mix with two cups | finely chopped beef well seasoned and | the beaten yolks of two eggs. Form 1 into cakes and fry.
 1 Beef Loaf-One pound hamburg steak; roll fine four crackers. one-falf teaspoon salt. two teaspoons poultry 1 beaten eggs and one cup milk. But | ter a bread tin and lay a couple of l thin slices of salt pork on bottom and on top. Bake about one hour.
 Beefsteak Pie-Line 8 deep dish l -four inches deep, eight inches across l the top with a good plain pie crust. Cut up two pounds stew beef in | small pieces, add salt, pepper, pota- 1 toes, onions turnips, carrots cut in small cubes, one-half teaspoon poul- try seasoning and a little butter. put l on top crust and bake. Just the same | Cornish meat pasties and are fin l either hot or cold
 Baked Pork Chops-Take as many l thick slices as are needed for the meal; place in a pan filled with sIicod l onions: season with salt and pepper ! and bake till done.
 Smothered Pork chops-Put chors or steak in bottom of pan: sprinkle with salt and pepper. Put in a IaveT of sliced potatoes ard onions, snrinkIe l with four, salt and pepper. Repeat till filled: add 8 little hot water and bake two hours. Uncover the last half to brown the top. Any meat may be cooked this way. Nice for supper Brunswick Stew-Two pounds neck beef cut in two inch pieces, three DO 1 tatoes pared and sliced one large onion, one can corn, one can toma . toes. salt and pepper. Cook two hours t is fine.
 1 Meat and Pastry RoIIs-Nice for i luncheon or supper. Small quantities of any leftover meat may be utilized for these. Chop meat fine add enough savory, fat or butter to shape well
 season highly and roll into shape oi finger length. Make 8, short biscuit dough, roll thin, cut into strips, fold about the meat rolls; care being taker to keep. the shape. Bake in a quick
 oven to a delicate brown and serve
 hot.
 Beef Pot Pie: (English) About tw,
 pounds of cheap steak, cut in fnge
 in iron saucepan, which has been al 1 lowed to get piping hot, drop in ia 1 of steak, then meat and fry till nic
 and brown. Add one carrot tw onions, and a turnip cut in slices an two cups of boiling water. Seaso with salt and pepper. Let it come { , a boil, then put where it will jus simmer. X few potatoes cut in hal : : may be added if liked.
 ! Now chop fine one cup beef sue { l add two scant cups flour, with a levt
 teaspoon salt toss together in a bow
 make hole in. center, pour in half 1 cup cold water quickly and lightl
 make into 2. dough with a knife; ad a few drops Of water to bind tn
 crumbs. Turn on a lowered pastr
 3 fairly good round shape about on inch thick and somewhat larger tla
 the top of the sauce pan.
 Lay on top the meat, and vegetable
 after tasting the gravy to see if it
 seasoned enough. It forms a sort ( ? lid to the stew, which must now D brought forward as the cold C.rus [ has cooled it. till it boils again c l the crust will be heavy. Put on hot
 tist part of the stove so as to bring 5 l quickly to the boiling point again, the leave gently sinimering for one hou To serve, cut crust pie fashion an lay around the neat.
 ! This is the genuine suet crust use in the English recipes for Beefstea buildings, rolly polys, spotted dick ! etc: and is considered very wholesom t by the British.
 Happy New Year to all
 MEG. CONCERNING EMPLOYMENT.