Wild Duck En Casserole

Ingredients

• 1 cup milk
• 1 cup flour
• a large piece of butter in a frying pan
• a cup of water
• 37 pressed meat
• 8 lbs
• 2 eggs
• quarter without peeling
• 38 beef pot roast get a 5 lb
• 1 small onion
• 2 bay leaves
• 3 tbs
• 2 tbs
• 8 almonds
• 3 eggs
• cloves
• salt
• pepper

Directions

1. Skin and split; wash and rub well with salt; pound flat so that they will lay flat in pan. Put a large piece of butter in a frying pan and fry until brown, put in casserole, add a cup of water and let cook slowly one hour. Add \ pt. cream.

2. Mrs. F. W. Schimmel.

3. PRESSED MEAT. Wash carefully 8 lbs. of beef plate. Put in a kettle. Cover with boiling water to retain the juices. Boil for a minute and skim. Add a few whole cloves. Set back on stove, slowly simmer until thoroughly cooked. That is, so tender until the meat drops to pieces. Remove from the stove. Let stand until cool enough to be handled. Take the meat from the liquor and take out the bone, gristle and tough white part. Separate, with the fingers, the meat into small pieces. Season with salt and pepper to taste. Press into a mold. Let stand over night in a cold place. The lean, fat and liquor should be in such proportion that the meat will slice without crumbling. A shoulder of veal may be used, or veal and beef together is delicious. Never boil. "Meat boiled is meat spoiled."

4. Mrs. Charles H. Burwell.

5. YORKSHIRE PUDDING WITH ROAST BEEF 2 eggs; 1 cup milk; 1 cup flour; a little salt. Mix and sift salt and flour; add the milk gradually to make a smooth batter. Beat egg light and add to batter; beat well; bake in gem pans for 35 minutes. Baste with drippings from beef after they are well risen. If preferred, batter may be poured in roasting pan and baked with roast on rack above it; in this way will baste itself. Serve cut in squares with the meat.

6. BRAISED APPLES AND TENDERLOIN

7. Individual tenderloin cut in small pieces; cut pocket in each; stuff with dressing and roast § hour. Take red apples, core and quarter without peeling; roll apples in plenty of granulated sugar that has a little cinnamon in. Lay on top of tenderloin with skin side up and bake until done. Serve quarter on each piece of tenderloin. Mrs. Douglas Webster.

8. BEEF POT ROAST Get a 5 lb. piece of beef from the shoulder; cut up some pieces of suet with 1 small onion and brown in an iron kettle or fry in spider. When well browned on all sides add boiling water, which hardly covers the meat. Add 2 bay leaves. Cover closely and let simmer slowly until tender or at least 5 hours. Salt, roast half hour before time for serving. When roast is cooked take out of kettle and add enough water to the kettle to make sufficient amount of gravy; thicken with 3 tbs. of flour mixed smoothly in water. Boil gravy for about 5 minutes, then strain. It is very appetizing to boil with the meat some carrots sliced lengthwise and serve on platter with meat.

9. Mrs. Paul A. Schmitt.

10. BABOTEE (COLD MEAT LOAF).

11. Put 2 tbs. of butter in frying pan; slice into this § small onion; cook until soft; add 2 oz. bread crumbs; 1 cup milk; take from fire and let stand 10 minutes. Add 8 almonds; 1 pt. of cold chopped meat; J tsp. curry powder; 3 eggs; mix all and put in loaf . Bake 20 minutes. Mrs. Martin.

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.