Meats, Hot and Cold

Ingredients

• three pounds of beef from the round
• two tablespoonfuls of melted butter
• one pound of lean raw meat very fine
• a teaspoonful of onion juice
• a teaspoonful of salt
• a dash of nutmeg
• 41 ions
• four pieces
• one egg
• three quarters of an hour
• salt
• pepper
• nutmeg

Directions

1. ions. Cut into four pieces, season with salt and pep- per; dip them in egg and bread crumbs. Place them in a pan, and pour over each piece enough melted butter to moisten it, then roast in the oven eighteen or twenty minutes. Serve with a cream sauce.

2. MRS. C. H. MORE.

3. Steak with Dressing;,

4. Three pounds of beef from the round, cut thick. Take a heaping pint of bread crumbs, season well with salt, pepper and two tablespoonfuls of melted butter, spread the dressing on the beef, roll it up close, and tie it carefully. Wrap it in a buttered cloth and steam it two hours and a quarter. Or if preferred, bake it, by putting a little butter with a little water and basting the steak with this liquid. Do not let it bake too brown. If oven is too hot cover the steak with a tin pan or cover. Is nice sliced cold.

5. MRS. C. H. MORE.

6. Hamburg Steak.

7. Chop one pound of lean raw meat very fine, remove all the fibre possible. To this add half a teaspoonful of onion juice, half a teaspoonful of salt, quarter of a tea- spoonful of pepper, one egg, and a dash of nutmeg. Make into round flat cakes, dredge them with flour and fry in butter and lard mixed.

8. MRS. C. H. MORE.

9. Smothered QttafL

10. Dress the quail as for roasting, omitting the salt pork, put butter, salt, and pepper in the bottom of a pot, lay in the quail. Cook them three quarters of an hour.

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 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.