The international cook book

Fry potatoes, carrots, and turnips it has sinunered for one and one-ha are added, add salt, bay leaf, clov little cold water. Pour this into cass is slightly thickened. Add pepper, another hour and a half. Serve from Meat Pie Iff 2 ci 2 ci 2 onions 1 cup celery (cut fine) 6 tablespoons meat drippings 2 pounds beef 2 teaspoons salt 5 tablespoons : A baking-powder-biscuit dough m 2 cups flour 3 tablespoons shortening I teaspoon s; Dice and brown the onion and drippings. Add the meat and seai Add salt and pepper and let simmt Remove meat from liquid and cut ii and peas. Combine four tablespoons dripp: flour. Mix to a paste. Add the liqij ten minutes. Place meat and veget baking dish. Cover with gravy. RECIPES mixture. Cover meat with layer of potato or rice. D butter. Bake in a moderate oven (350° F.) for one hour hot. Garnish with parsley. Veal Pie Five-pound knuckle of veal. Cook in salted water un drops from bone. Drain out meat and thicken gravy < Cut meat into small pieces. Put meat and part of gra deep baking dish. Cover the top with baking-powder 1 Bake for thirty minutes in a hot oven (400° F.). Serve i Heat and serve remainder of gravy with the veal pie. may be added to the pie if desired. Veal Roast Use meat from leg of veal. Wash thoroughly. Put m roasting pan. Season with salt and pepper. Cover top with a generous layer of chopped onions which have be in drippings until a golden brown. Add enough water t bottom of roaster. Put roast into a hot oven (450° F.) twenty-five minutes reduce heat to 400° F. Allow tw twenty-five minutes per pound plus fifteen minutes. ' gravy before serving. Breaded Veal Use veal chops or cut slices of meat from leg one-h 226 THE INTERNATIONAL COOK BOOK Bread Dressing: I egg 2 tablespoons butter 1 cup bread crumbs }4 teaspoon salt 2 tablespoons chopped parsley % teaspoon pepper I onion (chopped) Chop trimmings of meat and add to the dressing. Mix thor- oughly. Place one tablespoon dressing on each piece of meat. Roll up, skewer, or tie in shape. Sprinkle -with salt and pepper. Dredge with flour. Fry brown in butter. WTien birds are brown, pour hot water, cream, or tomato sauce over them, and let sunmer forty-five minutes. Thicken gravy before serving. Serve hot. Garnish with parsley. Mushroom and Veal Timbales I cup milk 4 eggs I teaspoon salt i cup chopped veal I chopped onion i teaspoon paprika I cup mushrooms (fried in butter) Beat eggs lightly, and add milk and seasoning. Then add the veal. Turn into buttered moulds, and bake or steam until firm. Top with the mushrooms and serve with white sauce. For ham timbales substitute ham for veal and omit the mushrooms. Pork Turkey Cut pork chops two and one-half inches thick. Cut slit in loin end of each chop. Open slit \\ide and fill opening with bread dressing. Skewer or tie chop securely. Brown chops in skillet. Add water to cover bottom of pan. Season with salt and pepper. Bake in a hot oven (400° F.) for one hour. Add more water while cooking if necessary. Baked Pork Chop Casserole Brown six pork chops in a skillet. Arrange chops in bottom of roaster. Add six whole onions, sLx pared potatoes, and six apples cored, but not peeled. Fill center of apples with raisins. Season meat and vegetables with salt and pepper. Add two cups RECIPES 227