The international cook book

Mix all the ingredients thoroughly. Mould into patties. Fry, bake, or broU meat. Turn once while cooking. Serve hot. Green pepper may be omitted if desired. 222 THE INTERNATIONAL COOK BOOK Hash I cup of left-over beef put through food grinder 6 cold boiled potatoes (riced) Y^ teaspoon pepper I small onion (chopped fine) i teaspoon salt Mix these ingredients thoroughly. Put into greased baking pan and bake in a moderately hot oven (375** F.) until nicely browned. Serve hot, plain or with chili sauce. Hash may be fried instead of baked if desired. Meat other than beef may be used in making hash. Corned Beef Hash I cup corned beef (put through food grinder) 6 medium-sized potatoes (cold boiled and put through grinder or riced) I small onion (chopped fine) X teaspoon pepper I teaspoon salt Mix the ingredients thoroughly. Put into greased baking pan and bake in a moderately hot oven (375° F.) until nicely browned. Hash may be fried instead of baked if desired. Creamed Dried Beef 1 cup shredded dry beef 2 cups medium thick white 2 tablespoons shortening sauce Melt shortening, and add beef. Fry over a low flame five minutes. Add white sauce. Mix thoroughly and cook until very hot. Serve on toast. Garnish with parsley. Meat Loaf with Chili Sauce I pound ground beef i onion (chopped fine) yi. pound grovmd pork i tablespoon salt ^ pound ground veal yi teaspoon pepper 4 slices bread (soaked in warm 2 eggs water and drained) Mix all ingredients thoroughly. Pat into greased baking pan to two-inch thickness. Cover with chili sauce to one-fourth inch thickness. Dot with butter, and add one-half cup water. Bake forty-five minutes in a moderate oven (350° F.). RECIPES 223 Meat Loaf 2 cups bread crumbs 2 tablespoons flour 2yi teaspoons salt % teaspoon pepper I small onion (chopped fine) yi pound ground pork X teaspoon paprika ij^2 cups milk I egg I poimd groimd beef yi pound ground veal Mix meat, bread cnimbs, flour, and seasoning together. Com- bine with salt. Combine the milk with beaten eggs. Add gradually to the meat mixture. Mix thoroughly. Mould into a loaf. Put into baking pan. Strips of bacon may be placed over top. Add one cup water. Bake two hours in moderate oven (350" F.). Garnish with parsley. Beef Loaf \yi poimds chopped beef X teaspoon pepper \y7. pounds chopped pork i onion (chopped fine) I teaspoon salt i egg I tablespoon chopped parsley }/% cup soft bread crumbs Mix ingredients well and shape into loaf. Rest on slices of bacon, and put two or three strips on top. Add one cup water. Bake in a slow oven (325° F.) forty minutes. Baste frequently while cooking. Veal may be substituted for the beef if veal loaf is desired. Hungarian Goulash 1 pound lean veal 4 cups boiling water yi pound lean beef i teaspoon paprika 3 tablespoons shortening i bay leaf 4 potatoes (diced) i clove 2 onions 4 tablespoons flour 6 carrots (diced) i chopped green pepper 6 turnips (diced) 2 teaspoons salt Slice onion and brown it in fat. Remove onion and put in veal and beef cut into small pieces. Brown these thoroughly and remove meat and place it in casserole. Add onions. Add paprika and boiling water. Cover the dish and place it in mod- erate oven (350° F.). ■r fif 224 THE INTERNATIONi^