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Mock Meat

(Entrees.) - (The Golden Age Cook Book)

Put three-quarters of a cup of milk and three ounces of butter in a

saucepan on the fire. When it boils stir in three ounces of dried and

rolled bread crumbs and a slightly heaping tablespoonful of flour, and

half a teaspoonful of sugar. Let it cook until it no longer adheres to

the pan, then remove from the fire. When it is cool, add three eggs, one

at a time, beating until smooth, then add one heaping tablespoonful of

chopped walnut meats, salt and pepper to taste, and a few drops of onion

juice. Make into flat cakes, a little less than half an inch thick, like

sausage cakes, dip them in flour, put them into a saucepan of boiling

salted water and cook for three or four minutes. Take them up, drain

them from the water, dip in flour again, and brown them in hot butter in

a spider. Set them one side to keep hot. In another spider make a sauce.

Put in a heaping tablespoonful of flour, a generous heaping

tablespoonful of butter, and a heaping tablespoonful of chopped walnut

meats, let them all brown nicely together, then stir in a vegetable

stock that has been strained until the gravy is as thick as cream.

Other Recipes

Black Bean Soup With Mock Meat Balls

Soak over night a pint of black beans in a quart of water. In the

morning drain, and cover with fresh water, set the saucepan on the

stove; when the water comes to a boil drain it off and add a quart of

fresh water. Cut fine an onion, and with a few slices of carrot and

turnip and green pepper fry in a heaping tablespoonful of butter, add to

the beans with a bay leaf half a dozen peppercorns, two cloves, cook

until tender, press through a sieve, return to the fire, and if it is

too thick add more water. Have a hard boiled egg and half a lemon cut

into dice, and meat balls made from recipe given for mock meat the size

of hickory nuts and boiled in water as other balls are cooked. Drop the

balls into the soup, and when hot pour the soup over the lemon and egg

in the tureen and serve.

Other Recipes

Ragout Of Asparagus With Mock Meat Balls

Scrape and wash a bunch of asparagus, cut in pieces about an inch long

as far as the stalks are very tender, put the remainder of the stalks

with an onion into a saucepan, cover with boiling water and let it cook

until tender--about half an hour. Then mash them in the water in which

they were boiled through a colander. Put over the fire again, and when

it comes to a boil throw in the points and cook until tender. While that

is cooking make some mock meat, as given in a previous recipe, form into

balls as large as a walnut. Cook them in salted boiling water for five

minutes, drain them from the water, also the asparagus points from the

stock, put them together in a saucepan to keep hot while making a gravy.

Melt a generous heaping tablespoonful of butter in a spider, add to it

when it bubbles a large heaping tablespoonful of flour, stir well until

it becomes a dark, rich brown, taking care that it does not burn, add

the asparagus stock, season with salt and pepper--this gravy should be

like thick cream--turn it over the asparagus and meat balls, stir in a

good half tablespoonful of butter, let it come to a boil and serve on a

platter. Garnish with parsley.

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