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(Meats) - (The International Jewish Cook Book)

Cut any left-over beef, lamb or veal in small pieces, removing all
excess of fat; parboil one green pepper (seeds removed) cut in strips,
two cups of potatoes and one-half cup of carrots cut in dice, and one
onion chopped fine. Add to the meat. Thicken with one-fourth cup of
flour moistened in cold water. Put in a baking dish. The crust is made
as follows: One cup of flour, one heaping teaspoon of drippings, pinch
of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
cold water to mix, about one-third cup. Roll out to fit baking dish, cut
holes for steam to escape, after covering the contents of the dish. Bake
in a quick hot oven one-half hour.
Take four quarts of water, adding enough salt to float an egg, boil this
salted water, when cool take four or five pounds brisket of beef,
seasoned with whole and ground peppers, one large clove of garlic,
pierced in different parts of the beef, one tablespoon of sugar, one bay
leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour
the boiled water over it and store in a cool place for ten days or two

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Soak one-half cup of Lima beans overnight; in the morning let them boil
rapidly for one-half hour. Drain, slip the beans from their skins and
split them in halves. Blanch one-quarter cup of almonds and chop them
with one-quarter cup of peanuts. Boil four potatoes, and when done cut
two of them into small cubes. Mash the remaining; two and use them for a
dough, adding four tablespoons of hot milk, a little salt and
one-quarter cup of flour. Put a layer of beans in the bottom of the
baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
potato blocks and one-half tablespoon each of chopped parsley and
chopped onion, one-half teaspoon of salt and one-half saltspoon of
pepper and so on until the material is all used. Roll out the potato
dough the size of the baking-dish; put it over the dish, brush with milk
and bake half an hour in a moderately quick oven.
The ordinary recipe generally states the time required for cooking its
ingredients, but an approximate table is occasionally of use as giving a
general idea of the time required for certain things. In any case, it is
approximate only, for things should be cooked until done, and various
conditions modify the time stated. The atmosphere, altitude, kind of
oven or mode of heating employed, and the age of certain things, such as
vegetables, all have to be considered, so that hard and fast rules
cannot be laid down.

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Take mashed potatoes, seasoned with salt, pepper, and butter; line a
baking dish with it; lay upon this slices of cold meat (any kind),
with a little pepper, salt, catsup, and gravy; then another layer of
potatoes, another of meat, and so forth till pan is filled, having the
last a cover of potatoes. Bake until thoroughly warmed. Serve in the
dish in which it is cooked.

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Meat Pie

Of whatever kind, let the pieces of meat be first fried brown over a

quick fire, in a little fat or butter, and seasoned with pepper and

salt; put these into a pie-dish with chopped onions, a few slices of

half-cooked potatoes, and enough water just to cover the meat. Cover the

dish with a crust, made with two pounds of flour and six ounces of

butter, or lard, or fat dripping, and just enough water to knead it into

a stiff kind of dough or paste, and then bake it for about an hour and


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5 Meat Pie With Potato Crust

Cut cold roast beef into thin slices, removing the fat and gristle;

cover the bones and trimmings with cold water; add a few slices of onion

and carrot, and a stalk of celery, if at hand; let simmer several hours;

strain off the broth and simmer in it the slices of beef, until they are

perfectly tender. Season with salt and pepper, and pour into a baking

dish; cover with a round of potato crust in which there is an opening;

bake until the crust is done (about 15 minutes) Janet M. Hill in

"Boston Cooking School Magazine."

POTATO CRUST Sift together 2 cups of flour, half a teaspoonful of

salt, and 2 level teaspoonfuls of baking powder. With the tips of the

fingers work in half a cup of shortening, and then 1 cup of cold mashed

potatoes; add milk to make a soft dough, turn on to the board, handle as

little as possible and pat and roll out to fit the dish.

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