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Other Recipes from MEATS, POULTRY, ETC.Veal Kidney StewBaked Ham A La Miller Daube Roast Duck Veal Loaf Ducks Blanquette Of Veal Spitine Risotti A La Milanaise Belgian Hare Pepper Pot Delicious Mexican Dish Hungarian Goulash Stewed Chicken Chicken Pot Pie Anti's Favorite Hash Giblets And Rice Savory Lamb Stew Daube Liver A La Creole Chicken Croquettes Nuts As A Substitute For Meat Pecan Nut Loaf Nut Hash Nut Turkey |
Savory Lamb Stew(Meats, Poultry, Etc.) - (The Suffrage Cook Book)Take two pounds spring lamb and braise light with butter size of a walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small head of young cabbage (cut in eighths) cover closely and allow at least an hour's slow boiling. This can be made on the stove, in the oven, or in fireless cooker. The flavor of this dish can be varied by the addition of two or three tomatoes. Squab Casserole 3 eggs boiled hard 1 teaspoon parsley, cut fine butter seasoning to taste 1 teaspoon parmesan a few little onions few potato balls bread crumbs Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan cheese and seasoning. Now stuff each squab with this stuffing, putting a small piece of butter in each bird and sew up. Place in a baking pan with a lump of butter and brown nicely on all sides. Now add a little water and cover and cook slowly until well done. While they are cooking add little onions and potato balls to the gravy. I have sent but one recipe to a cook book, and that was a direction for driving a nail, as it has always been declared that women do not know how to drive nails. But that was when nails were a peculiar shape and had to be driven in particular way, but now that nails are made round there is no special way in which they need to be driven. So my favorite recipe cannot be given you. As for my effort in the culinary line--I have not made an effort in the culinary line for more than at least thirty years, except once to make a clam pie, which was pronounced by my friends as very good. But I cannot remember how I made it. I have a favorite recipe, however, something of which I am very fond and which I might give to you. I got it out of the newspapers and it is as follows: Spread one or two rashers of lean bacon on a baking tin, cover it thickly with slices of cheese, and sprinkle a little mustard and paprika over it. Bake it in a slow oven for half an hour and serve with slices of dry toast. Now that is a particularly tasty dish if it is well done. I never did it, but somebody must be able to do it who could do it well. Faithfully yours, ANNA H. SHAW.
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