The Toronto Cook Book

Meats, Fowl, Entrees, Gravies and Fillings 301 Mock Duck Remove the large bone from a shoulder of mutton, fill the space with seasoned bread crumbs and tie it in the shape of a duck. Make the leg and knuckle bone form the neck and bill, and fasten in the blade bone to represent the tail. Cover with oiled paper, brown in a quick oven for fifteen minutes, and then bake at a moderate temperature for one hour. Make brown sauce and serve. Chili Con Carne One pound of beef, kidney or mutton, four large dried red peppers, one large onion, one small can of tomatoes, two small sections of garlic. To prepare: — Cut meat into two-inch squares, fry in hot lard, add the onion chopped fine, fry for a few minutes, then add one-half cup of hot water, or soup stock. Let this stew till meat is tender. Remove seed from peppers and soak in boiling water until soft. When soft pass through a sieve adding a very little water in which the peppers were soaked, to assist in passing it through the sieve. Pass tomatoes through sieve and add this to the meat, with the pepper, also two small sections of grated garlic. Stew all together for a short time. Season with salt and serve very hot. The idea is to make a rich, thick sauce of tomatoes and peppers, seasoned with onion and garlic. If too hot use fewer peppers. In all warm countries they use hot food. Chili con carne is highly esteemed in northern Mexico. In the south another dish is "mole," quite as strong in pepper. To make it taste like Mexican chili con carne you should have the Mexican chili and the "molcajete" or stone mortar to grind and blend it. Potted Corn Beef Simmer corn beef for four hours or longer if necessary. Allow to remain in liquor until cold; turn into a colander, and place a saucer or plate over it with a heavy weight. This is delicious served in thin slices. Beef Loaf a la Mode Three pounds round steak, chopped fine, two well-beaten eggs, four soda biscuits rolled fine, one teaspoon salt and sage, half a teaspoon pepper, two tablespoon milk; roll into a loaf, mixing well and bake two hours. The Toronto Cook Book Corned Beef Hash Chop up corn beef and equal parts hot potatoes, wet them with beef stock if at hand; if not, take milk; a little onion and nutmeg; then put in saucepan but do not stir. Put milk or stock in pan first with a generous piece of butter; turn in hash and simmer till liquor is absorbed, and hash brown; brown fold and serve like omelet. Swedish Meat Balls One pound finely-ground lean beef; put through a meat chopper two or three times; also a small onion if you like it; one tablespoon flour, a little pepper and salt, cold water enough to mix easily with a spoon; then shape into balls; put a piece of butter in frying pan, putting balls and frying on both sides; then make a brown gravy with a small piece of butter and a teaspoon flour; pour hot water over all and cook five minutes. Head Cheese