The Worcester domestic science school's one year course laboratory cook book

Grind meat several times to get it fine. Add other ingredients, soak bread crumbs in cold water 15 min., drain and add. Mix thoroughly and shape in roll. Bake 30 niin., or until done. Cook macaroni in boiling salted water. Serve around meat, add brown gravy made from drippings in pan, or a tomato sauce may be used. VEAL AND TOMATO. Wipe veal, cut in small 2y2 inch pieces. Saute in fat. Mako tomato sauce and add to veal sauted. Let simmer 2 or 3 hours till very tender or cook in oven in covered pan. POT ROAST. 14 C. suet 6 pepper corns 1 small onion cut in cubes 1 C. hot water 1 small carrot cut in cubes 3 lbs. beef (neck, shoulder) % t. salt 6 cloves Trim meat and remove bones. Sear with suet. Simmer 2 hours in hot water, vegetables, and seasoning. Roast 2 hours in kettle. MEAT CUTLETS. 1 lb. cold ground meat y> green or red pepper 1 t. salt 14 t. onion juice % t. pepper 14 C. to y2 C. stock 1 t. minced parsley Mix ingredients in order given. Moisten with stock. Shape Into cutlets. Cover them with buttered crumbs. Bake in hot oven till brown. After they have cooked 5 min. add a little stock to prevent burning. LIVER AND BACON. Wipe liver and bacon with damp cloth. Remove rind from bacon. Pour boiling water over liver, let stand 5 min. Remove tough skin and veins. Wipe with cloth, roll in flour. Heat frying pan, add bacon, cook until brown. Remove. Pour off excessive fat and put in pan. Put liver in frying pan and cook till tender. ROAST BEEF. Wipe meat with damp cloth. Sprinkle flour over meat, all sides. Put in dripping pan on a trivet, surround with ys inch water. Allow 20 min. to a pound. Baste with liquid. Salt meat as soon as removed from oven. BROWN GRAVY. To 3 T. fat left in dripping pan add slowly 3 T. flour, y2 t. salt. Then add very slowly iy2 C. water or stock. Cook briskly 5 min. ROAST DUCK. Dress, clean and truss duck as chicken. Put in dripping-pan on rack, dredge with flour and place two thin slices of salt pork on breast. Bake 20 to 30 min. Baste often. Domestic ducks require twice the time to roast as wild ducks. Quartered apples make good stuffing. Serve acid sauce with ducks. DUCK STUFFING. % C. cracker crumbs y2 C. chopped peanuts y2 C. milk or water 14 t. onion juice 14 t. salt % t. pepper 2 T. butter Mix in order given POTATO STUFFING. 2 C. hot mashed potatoes iy± C. bread crumbs 14 C. chopped fat salt pork 4 T. melted butter 1 egg 1 T. salt % t. pepper 1 t. powdered sage Mix in order given BREADED CHOPS. Wipe mutton, veal or lamb chops with damp cloth. Roll in crumbs, egg and crumbs, fry in deep fat from 5 to 8 min. Drain on brown paper. MOULDED VEAL OR CHICKEN. 2 C. flaked meat 1 t. mustard y2 T. salt f . g. cayenne 1 T. sugar 2 egg yolks 1 T. flour iy2 T. butter 3/4 C. milk 2 T. cold water 14 C. vinegar 1 T. gelatine DIRECTIONS : Soak gelatine in cold water. Mix dry ingredients, add egg yolks, thoroughly, in double boiler top. Add butter, milk and vinegar and cook over hot water till thick. Add dissolved gelatine, stir in meat and pour into wet mould to set. PRESSED VEAL. 1 lb. lean veal 1 C. liquor obtained from V2 t. salt cooking of the veal y8 t. pepper 1 hard-cooked egg